Thumbnail 1 - Valrhona Milk Caramelia 36% Beans
Thumbnail 2 - Valrhona Milk Caramelia 36% Beans

Valrhona Milk Caramelia 36% Beans

Sweet and salty


Let us notify you by SMS when this product is back

Add to Wishlist
The Valrhona Milk Caramelia 36% Bean is a baking milk chocolate with notes of salted butter caramel. It’s soft and rich, made with only the finest quality cocoa beans.


What sets this baking chocolate apart is its use of genuine dairy-based caramel, which comes from combining the sugar with skim milk and butter. And unlike other caramel-flavored milk chocolates, which use caramelized sugar only, Valrhona Milk Caramelia 36% Bean has a rich and milky flavor. It’s incredibly silky and smooth, with the salted butter caramel coming through nicely, and never overwhelmingly, helping the chocolate maintain its clear cocoa notes.


This chocolate is great for baking. And snacking, too! We wouldn’t blame you if you find yourself finishing part of the bag, and forgetting to put it into your dessert. It really is that good! You could also try leveling up your chocolate chip cookies with this baking chocolate. It will add a gorgeous salted butter caramel balance to your favorite snack.

  • Cream butter, brown sugar, and granulated sugar in a bowl with an electric/stand mixer until smooth. About 2 minutes.
  • Add in vanilla extract and egg, and mix on medium speed until fully incorporated.
  • In another bowl, whisk flour, salt, baking powder, and baking soda together.
  • With your mixer on low speed, slowly add in the flour mixture to the butter mixture. Mix until just combined.
  • Place equal parts Valrhona Milk Caramelia 36% Bean and Valrhona Dark Manjari 64% Bean into the dough and mix until just combined.
  • In a large baking sheet lined with parchment paper, scoop out equal portions of dough and set them about 2 inches apart on the sheet. Top each cookie dough ball with a few more chocolates (this will make your cookies look extra nice when baked).
  • Bake in a preheated oven at 350F for 12-14 minutes, until cookies are lightly browned.
  • Immediately after taking it out of the oven, sprinkle Maldon sea salt flakes on top.
  • Let cool on the baking sheet for about 5 minutes, before transferring to a wire rack to cool completely.


In 1977, French pastry chef Henri Le Roux in Brittany, changed the dessert landscape when he invented salted caramel. It was originally in the form of caramel au beurre salé, or a salted butter caramel with crushed nuts, and used demi-sel butter from Breton. It was received incredibly, and was named “Best confectionery in France” at the Paris Salon International de la Confiserie in 1980. Le Roux registered the trademark CBS, for caramel au beurre salé, a year later.

It boomed even more when Parisian pastry chef, Pierre Hermé, made salted butter and caramel macarons in the late 1990s. And by the year 2000, more professional chefs started salting their caramel and chocolate dishes. It entered the mass market in 2008, when Starbucks and Häagen-Dazs started selling the flavor.

Storage Instructions

Store your chocolate feves in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!

They Love The Bow Tie Duck

The Bow Tie Duck Logo Beige Background

Expert Curation

As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

Freshness Guaranteed

We ensure that all of our products are quality checked daily, stored in the most optimal conditions and delivered safely to you with proper refrigeration.

Always on Time

We have developed a unique technology that helps us predict your delivery day. We will always respect this date and deliver on time.