Professional Documents
Culture Documents
Catal - Valrhona
Catal - Valrhona
Laboratoire
Yo u r P a s s i o n d e s e r v e s t h e E x c e p t i o n n a l
VALRHONA INC 45 Main Street, Suite 1054 - Brooklyn NEW YORK 11201 VALRHONA BELGIQUE Boulevard de France, 9 1420 BRAINE LALLEUD VALRHONA ESPAA S.L. C/Pau Claris 95 1-1A 08009 BARCELONA VALRHONA FAR EAST Bloc 219, Henderson Road 2-3 Henderson Industrial Park 159556 SINGAPORE` VALRHONA ITALIA S.R.L. Piazza Gerusalemme, 7 20150 MILANO VALRHONA JAPON S.A. Kubodera Twin Tower BLDG 6 F 2-9-4 Kudan-Minami Chiyoda-Ku TOKYO 102-0074 ECOLE DU GRAND CHOCOLAT VALRHONA 8, quai du Gnral de Gaulle 26600 TAIN LHERMITAGE
Chocolaterie Valrhona 26600 Tain lHermitage - France Tl. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17 www.valrhona.com
Specialist of Taste
Taste: a fundamental value
The taste of Valrhona products is acknowledged, both by professionals and chocolate gourmets, as being frank, typical, complexin a word, exceptional. Cultivating taste is one of the companys fundamental values. The culture of taste motivates the work of all women and men at Valrhona where of their principal mission is the development and preservation of each products aromatic profile.
Planting
As opposed to current practices, Valrhona does not buy its cocoa at random from fluctuating and erratic markets, but rather involves itself at the source of cocoa production. Partnerships developed with planters, through trust and respect commitments have made possible the harvest of rare quality cocoa beans to make the very best chocolates.
Selecting
To Valrhona, the notion of origins is not a quality in itself, unless it is determined by the strict demands born of a passion for taste. And that is why, in the earliest stages of a products life, Valrhonas sourcing experts travel the world to find the very best plots where they only select cocoa beans that demonstrate an exceptional organoleptic profile.
Blending
In the heart of the cacaothque laboratory, just like the celebrated noses who create perfumes, Valrhonas dedicated blenders create original new flavor combinations for truly unique, great chocolates. Their secret? A blend of fine cocoa beans of different varieties and origins, specifically combined to reveal all of their aromatic potential.
BLEND OF GR AND
aja uan
70%
SC RUS
85
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Ab in
Chocolates
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Professional Signature
Valrhona has dedicated its Professional Signature collection to chocolate craftsmen, as it offers some of the finest chocolates that guarantee ease of use and perfect results. These blended chocolates, designed to meet all the demands of Valrhonas strict specifications, stand out for their roundness, their perfect balance and the stability of their aromas. For all those craftsmen of chocolate specialities working in the worlds finest laboratories, Valrhona puts its Professional Signature on each of its products - every day.
Gourmet Creation
With its Gourmet Creation collection, Valrhona inspires creativeness with recipes dreamed up for the greatest chefs who are always looking for new tastes, new flavours. Valrhonas perfect mastery of cocoa and the inventive genius of the pastry chefs at LEcole du Grand Chocolat, enable new territories in taste to be explored thanks to innovative combinations. Each creation brings an element of surprise triggered by the originality of the spices and natural extracts and the different recommendations for use. Valrhona dedicates this extraordinary collection to all those pastry chefs and confectioners who love chocolate for its versatility.
Chocolates
Abinao
Tannic strength
85%
3 kg beans bag
5614
14 months
Cur de Guanaja
NE
80%
3 kg beans bag
6360
Essence of Guanaja 80% is intended to connoisseurs of intense chocolate. Its a technical chocolate of high quality and LOW in cocoa butter content. In application, Coeur de Guanaja 80% combines never seen before setting and aromatic fineness of Valrhonas Blend of Grands Crus.
14 months
Guanaja
A palette of bitterness
NE
70%
0106 4653
Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.
14 months
Andoa Noire
"Shades of freshness"
70%
3 kg beans bag
7025
For this Blend of Grands Crus, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicate varieties to perfection creating Andoa Noire organic dark chocolate. This unique blend heats the palate with refreshing and powerful bitter-sweetness developing into shades of freshness swirling the whole tasting experience. True to its warm lands origin, Ashanti captivates with its full body and round savours, intense in chocolate with delicate hazelnut nuances and entangled spiciness of liquorice, cinnamon and Tonka beans.
Revolution: After years of research, Valrhonas R&D department has developed groundbreaking technology allowing us to present you the 1st concentrate of chocolate Coeur de Guanaja 80%. Coeur de Guanaja 80% is now the upscale technical solution designed to strengthen the chocolate intensity of your recipes where cocoa butter is limiting, such as in ice creams, mousses. Chocolate Intensity: Based on the exact same Guanajas fine cocoas blend, Coeur de Guanaja 80% will give you the ability to boost the chocolate intensity of numerous recipes. Applications: Coeur de Guanaja 80% enhances the intensity and taste of chocolate in your dessert applications: Ice creams and sorbets - Mousse - Souffls Pastry custard creams - Mellow and lava cakes - Hot chocolates - Chocolate inserts. Coeur de Guanaja 80% is not designed for chocolate mouldings and coating is not possible.
14 months
NE
Ashanti
The sweetness of spices
67%
3 kg beans bag
6725
14 months
Carabe
Warm nutty notes
66%
0107 4654
This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the soft aromas of nuts on the palate.
14 months
Araguani
"Pure Venezuela"
72%
3 kg beans bag
4656
Extra Bitter
Chocolate intensity
61%
0100 4657
An intense chocolate taste revealing a background of bitterness, denoting its powerful character.
14 months
Nyangbo
Pure Ghana
68%
3 kg beans bag
6085
14 months
Caraque
Balance of flavours
56%
3 x 1 kg block
0102
Alpaco
Caraque develops notes of roast nuts followed by pronounced cocoa flavours. 14 months
"Pure Ecuador"
66%
3 kg beans bag
5572
14 months
Manjari
"Pure Madagascar"
64%
0117 4655
14 months
Milk Chocolate
Name % Cocoa Packing Code Ingredients 41% min cocoa 34% sugar 24.5% milk 41% fat 40% min cocoa 33% sugar 23.5% milk 41% fat 39% min cocoa 41% sugar 18% milk 38% fat 39% min cocoa 34% sugar 26% milk 41% fat 39% min cocoa 34% sugar 26% milk 41% fat Description Milk chocolate Guanaja, charms you with its powerful chocolate taste which is softened and enhanced by long milky notes and without too much sweetness. Shelf life*
Tanori
"Pure Dominican Rpublic"
64%
3 kg beans bag
5571
14 months
Guanaja Lacte
Milk and cocoa in harmony
41%
3 x 1 kg block
0114
12 months
100%
3 x 1 kg block
5568
14 months
Jivara Lacte
The cream of cocoa
40%
0189 4658
Jivara Lacte seduction lies in its pronounced cocoa notes, in perfect harmony with the vanilla and malt finish.
12 months
100%
3 x 1 kg block
5569
14 months
NE
100%
3 x 1 kg block
5567
14 months
Bitter Lacte
Intense smoothness
39%
3 x 1 kg block
6591
12 months
100%
3 x 1 kg block
5570
14 months
NE
Orizaba Lacte
The luscious smoothness
NE
39%
3 kg beans bag
6640
Just like fresh high-mountain milk, Orizaba Lacte is delicately smooth to reveal deep and intense milky notes.
12 months
Milk Chocolate
Name % Cocoa Packing 3 x 1kg block 3 kg beans bag Code 3692 4659 Ingredients 33% min cocoa 38% sugar 28% milk 35% fat Description Expresses balance of acidulous flavours, softened by pronounced milky caramel notes. Shelf life* 12 months
Andoa Lacte
"Smooth as milk"
39%
3 kg beans bag
7026
For this Blend of Grands Crus, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicate varieties to perfection creating Andoa Lacte organic milk chocolate. This unique blend captivates the palate with seductive milky softness and tender chocolate sweetness, all enhanced by a hint a bitterness.
12 months
Tanariva Lacte
"Pure Madagascar"
33%
Chocolates
% Cocoa
Packing
Code
Ingredients
Description
Shelf life*
Gourmet Creation
Dark Chocolate
Name
Palmira
68%
1 kg block
5611
14 months
Xocopili
Savory and spicy chocolate
72%
5145
The strength of a salty chocolate, blended with subtle spices mix, enhancing and exhaling all original sweet creations.
14 months
Gran Couva
68%
1 kg block
3092
Gran Couva, with its deep dark colour, reveals subtle variations around intense notes of roasted cocoa beans enveloped by a progressive and pervasive sensation of camphor-like freshness.
14 months
Xocoline
The pure pleasure of sugars-free
65%
3 x 1 kg block
5904
Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with woody undertones.
14 months
NE
Professional Signature
Dark Chocolate
Name % Cocoa Packing Code Ingredients Description Shelf life*
Xocomli
Spicy and sweet dark chocolate for dessert applications
57%
6566
14 months
Caf Noir
"Combination of Arabica and Cocoa"
57%
3 x 1 kg block
0120
100%
3 x 1 kg block
0134
Harmonious allegiance between the flavours of fine cocoa and the powerful character of mocha and arabica coffees.
10 months
Cacao mass Extra is remarkable for reinforcing the chocolate taste in many recipes, powerfully enriching their flavours.
14 months 56% min cocoa 43% sugar 0.3% orange flavouring 37.5% fat
Extra Amer
"For fillings and cores"
67%
0130 4663
14 months
Noir Orange
56%
3 x 1 kg block
0122
A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes.
10 months
Satilia Noire
Specifically designed for coating
62%
20 kg beans box
6366
Attacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.
14 months
% Cocoa
Packing
Code
Ingredients
Description Xocoline Lactee enhances the pure and balanced taste of milk and chocolate. This chocolate couverture unveils delicate aromas, feels extremely soft and is just sweetened, wrapped around with a bittersweet hint. Its delicate taste will allow harmonious combinations and will marry with elegance any chosen flavours.
Shelf life*
Equatoriale Noire
Specifically designed for coating
55%
0103 4661
Equatoriale Noire 55% is renowned for its balanced taste and its ease of use.
14 months
Xocoline Lacte
The pleasure of milk chocolate with no added sugars
41%
3 x 1 kg block
6972
12 months
Extra Noir
53%
1750 4664
Extra Noir 53 % is appreciated for its pronounced chocolate taste and its low cocoa butter content.
14 months
Lait Orange
35%
3 x 1 kg block
0123
Milk Chocolate
Name % Cocoa
NE W
35% min cocoa 44% sugar 20% milk 0.3% orange flavouring 37% fat
10 months A tasty combination between fine cocoa flavours, the velvet of milk and the pervasive freshness of orange notes. Available from October to April
Packing
Code
Description
Shelf life*
Caramlia
3 x 1 kg block 3 kg beans bag 0112 4662 Equatoriale Lait 35% is the chocolate of excellence both for the smoothness of its taste and for its colour. 12 months
"The sweet caramel delicacy"
Equatoriale Lacte
Specifically designed for coating
34%
3 kg beans bag
7098
35%
Caramlia is smooth, gourmande and generous. From the first seconds, its milky velvetiness captivates, before revealing its intense and strong creamy caramel flavour, subtly enhanced by savoury hints of shortbread. Particularly well suited for moulding applications.
12 months
Satilia Lacte
Specifically designed for coating
32%
20 kg beans box
6367
12 months
Ivoire
Smooth as silk
35%
0140 4660
White chocolate, not too sweet, with delicate flavours of fresh milk and vanilla.
12 months
10
11
Chocolates
% Cocoa
Packing
Code
Ingredients
Description
Shelf life*
Chocolate Applications
Name Code
Ga n Ch ache oco late s Co atin g Mo uld ing
Applications
De cor atio ns Ice & s cream orb s ets Ch o dri colat nks e Ga n Pt ache iss erie Mo uss es Cre me ux
Name
Code
Ga n Ch ache oco late s Co atin g Mo uld ing
Applications
De cor atio ns Ice & s cream orb s ets Ch o dri colat nks e Ga n Pt ache iss erie Mo uss es Cre me ux
5611 3092
Professional Signature
Dark Chocolate Cacao mass Extra 100% Extra Amer 67% Satilia Noire 62%
0134 0130 / 4663 6366 0103 / 4661 1750 / 4664
Milk Chocolate
Guanaja Lacte 41% Jivara Lacte 40% Bitter Lacte 39% Orizaba Lacte 39% Andoa Lacte 39%
NE W
Milk Chocolate
Equatoriale Lacte 35% Satilia Lacte 32%
0112 / 4662 6367
NE
NE
6360
Gourmet Creation
Dark Chocolate Xocopili 72% Xocoline 65%
5145 5904
NE W
4656
Nyangbo 68%
"Pur Ghana"
6085
Alpaco 66%
"Pure Ecuador"
5572
Manjari 64%
"Pure Madagascar"
6972 0123
0117 / 4655
Tanori 64%
"Pure Dominican Rpublic"
NE
Possible
Milk Chocolate
Tanariva Lacte 33%
"Pure Madagascar"
3692 / 4659
Recommended
Possible
12
13
Chocolates
Sau ces
Sau ces
Gla zes
Gla zes
Abinao
Tanning strength
85%
4347
A high cocoa content and the blending of the Forastero beans from Africa make Abinao a Blend of Grands Crus with adistinctive tannic bitterness.
10 months
Carabe
Warm nutty notes
66%
4349
This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the soft aromas of nuts on the palate.
10 months
Araguani
Pure Vnzuela
72%
4348
Araguani, a balance between warm notes (raisins, chestnuts) and liquorice notes allow it to linger exceptionally long on the palate.
10 months
Manjari
Pure Madagascar
64%
4350
Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar.
10 months
Nuts
Milk Chocolate
Name % Cocoa Packing Code Ingredients 33% min cocoa 38% sugar 28% milk 35% fat Description Shelf life
Tanariva Lacte
Pure Madagascar
33%
4351
8 months
14
15
Nuts
Pralins
Name % Nuts
50%
Packing
Code
Ingredients
50% hazelnuts 49,9% sugar 32% fat 60% hazelnuts 39,9% sugar 38% fat 50% almonds 49.9% sugar 26% fat 60% almonds 39.9% sugar 31% fat 25% almonds 25% hazelnuts 49.9% sugar 29% fat 25% almonds 25% hazelnuts 49.9% sugar 28.5% fat 30% almonds 30% hazelnuts 40% sugar 35% fat 25% almonds 25% hazelnuts 49.5% sugar 29.5% fat 25% almonds 25% hazelnuts 49.5% sugar 29.5% fat
Description
Long roasting time for the nuts and prolonged cooking of the caramel. Good nut/sugar balance, hints of caramel. Uses: Pastry - Chocolate fillings - Ice creams Long roasting time for nuts and prolonged cooking of the caramel. Pronounced taste of hazelnut with strong caramel notes. Uses: Pastry - Chocolate fillings - Ice creams Long roasting time for the nuts and prolonged cooking of the caramel. Good nut/sugar balance, hints of caramel. Uses: Pastry - Chocolate fillings - Ice creams Long roasting time for nuts and prolonged cooking of the caramel. Pronounced taste of almonds with strong caramel notes. Uses: Pastry - Chocolate fillings - Ice creams Long roasting time for the nuts and prolonged cooking of the caramel. Well balanced with notes of caramel. Uses: Pastry - Chocolate fillings - Ice creams Long roasting of nuts and traditional stone-grinding. Crunchy texture. Uses: Pastry - Chocolate fillings - Ice creams Nuts roasted to the heart and caramel cooked to light brown. Intense taste with very strong notes of nuts. Uses: Pastry - Chocolate fillings - Ice creams Nuts caramelized in sugar syrup until roasted. Very pronounced notes of nuts. Uses: Pastry - Chocolate fillings - Ice creams Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts. Uses: Pastry - Chocolate fillings
Shelf life*
12 months
Hazelnut Pralin
5 kg tub
2257
Hazelnut Pralin
60%
5 kg tub
2258
12 months
Almond Pralin
50%
5 kg tub
2259
12 months
Roasted Pralins
Valrhona has chosen very high quality nuts - hazelnuts from Rome and almonds from Valencia to propose a range of Pralins with varying textures and tastes to satisfy all your requirements. Notes of perfectly roasted almonds and hazelnuts blend with caramelised notes.
5 kg tub
Almond Pralin Almond/hazelnut Pralin Old Fashion Pralin with almonds and hazelnuts Almond/hazelnut Pralin Almond/hazelnut Fruity Pralin
60%
5 kg tub
2260
12 months
50%
2261 2262
12 months
50%
5 kg tub
2263
12 months
60%
3280 3282
12 months
50%
5 kg tub
4697
12 months
Fruity Pralins
To master the development of fruity flavours to perfection, Valrhona selects the best hazelnuts from Rome and almonds from Valencia. Traditional cooking, stirring the nuts in cauldrons to coat them perfectly, gives the Valrhona Fruity Pralin range all the intensity and elegance of warm, rounded notes of nuts.
50%
5 kg tub
5621
12 months
Giandujas
Name % Nuts
33%
Packing
Code
Ingredients
33% hazelnuts 35,8% sugar 28% cocoa 3% milk, 40% fat 36% hazelnuts 36% sugar 14,8% cocoa 13% milk, 39% fat 40% hazelnuts 49.5% sugar 10.5% cocoa butter 36% fat
Description
Frank dark chocolate and hazelnut taste. Very intense flavour. Uses: Pastry - Chocolate fillings - Ice creams Blend of fine cocoa beans, hazelnuts and milk. Creamy melting texture. Uses: Pastry - Chocolate fillings - Ice creams Hazelnut paste thickened with cocoa butter. Uses: Pastry - Chocolate fillings - Ice creams
Shelf life*
9 months
3 x 1 kg block
2264
36%
3 x 1 kg block 1 kg Block
NEW PACKAGING
6993 7112
9 months
Giandujas
Cocoa beans and nuts are roasted separately at specific temperatures then mixed before being ground and conched together.
1 kg block
40%
5 kg tub
2266
9 months
Almond Pastes
3 x 1 kg block
Name
% Nuts
70%
Packing
Code
Ingredients
Description
Very pure almond taste, not very sweet. Uses: Pastry - Chocolate fillings - Glazing - Icing - Modelling
Shelf life*
5 months
4 kg tub
3212
70% almonds
Almond Pastes
The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.
50%
4 kg tub
3211
50% almonds
Good fruit/sugar balance. Uses: Pastry - Chocolate fillings - Ice creams - Modelling - Decorating
9 months
33%
4 kg tub
5090
33% almonds
Nice fruity taste. Light colour makes it suitable for addition of colouring agents. Uses: Modelling - Decorating
12 months
16
17
Nuts
Ready to Assemble
Ready to fill products: Structura
Apart from the range of traditional hollow forms, Valrhona proposes three shapes and sizes of original chocolate shells which are ready to fill to make chocolate sweets, mignardises, small cakes or plated desserts. Products which will make your offer different and useful for the creation of original compositions.
Chocolate shells alveolus trays
Decoration products
Valrhona has an extended choice of chocolate decorations on offer to finalise your sweet creations.
Finishing products
Glazes, toppings indispensable products to optimize your time with the guarantee of perfect results.
Service products
Chocolate fillings
Reinforce the taste of chocolate, add a crunchy texture - the fillings range integrates perfectly into your preparations: Chocolate sticks or chocolate pearls to give an intense chocolate taste to your Viennese bread and buns. Cocoa powder or pure cocoa mass will reinforce the pure chocolate taste in your cake mixtures. Valrhona cocoa nibs, roasted and crushed cocoa beans will bring a pure, bitter and acidulous cocoa bean taste, plus a crunchy texture.
Ready to serve
Chocolate drink
Made directly from real pieces of chocolate, Celaya enables you to offer your customers a delicious hot chocolate drink. A unique, thick, creamy consistency and an intense chocolate flavor, lingering long on the palate without tasting too sweet.
18
19
Service products
Etnao cores, rapid and easy to use, these chocolate inserts for lava-cakes type will guarantee you always melting cores. The mellow lava-cakes are made from Etnao and can be enjoyed cold as well in order to be sold in the boutique shop.
1732
3 kg tub
3717
6 months
1733
10 months
Chocolate sauce
10 x 200 ml box
4846
10 months
1734
8 months
Decoration products
Name Packing
1 kg box
11 mm
29 mm
4325
12 months
Code
0180
Ingredients
Storage
Shelf life*
14 months
29 mm
4326
10 months
1 kg box
0183 Dark chocolate decorations (31% cocoa minimum, pure cocoa butter)
14 months
18 mm
30 mm
0230
14 months
1 kg box
0185
14 months
1 kg box
0184
14 months
Spheris
4322
12 months
16 mm
Blue decor
Available
3 x 1 kg block
0141
12 months
25 mm 8 mm
Pyris
4323
19 mm
12 months
17 mm
Green decor
Available from 1/10 to 15/04
3 x 1 kg block
12 months
37 mm 8 mm
Ovalis
4324
23 mm
12 months
17 mm
Yellow decor
Available from 1/10 to 15/04
3 x 1 kg block
0144
12 months
Pink decor
Available from 1/10 to 15/04
4751 Poids unitaire : environ 3,5 g 12 months
3 x 1 kg block
0146
Pure cocoa butter chocolate decor Orange flavoured (35% cocoa min.)
12 months
Spheris
23 mm
Orange decor
Orange flavoured Available
3 x 1 kg block 0142
10 months
24 mm
45 mm 24 mm 11 mm
Pyris
4753
26 mm
12 months
Finishing products
Name Packing Code Ingredients Storage Shelf life*
50 mm 12 mm
Ovalis
4752
12 months
23 mm
32 mm
76 mm
19 mm
Spheris
1 box of 45 units
4319
12 months
5 kg tub
0152
4,5% cocoa
9 months
41 mm
63 mm 44 mm
46 mm
91 mm 42 mm
19 mm
Pyris
1 box of 60 units
4321
12 months
1 kg tub
2051
39% chocolate
Before opening: temperature < 20C. After opening: refrigerate / use within 4 days.
6 months
54 mm
19 mm
Ovalis
1 box of 45 units
4320
12 months
Sealed 5 kg tub
5010
36,5% sugar
12 months
20
21
Service products
5 kg tub
0150
18,5% cocoa
9 months
41 mm
Chocolates cores
Name
NE W
Ready to serve
Packing
40 chocolate cores box
Code
Ingredients
Weight
Shelf life*
Name
Packing
Code
Ingredients
Storage
Shelf life*
Etnao Guanaja
NE
6896
6 months
6 x 1 Liter
3209
10 months
Etnao Pralin
NE
6897
6 months
6776
6 months
Etnao Coconut
6777
6 months
Valrhona Services
Valrhona Soft
The recipe software to serve the knowledge of artisans and restaurant chefs Valrhona has developed for you one software to manage better your activity and your recipes more efficiently on daily basis (calculation of recipe food cost, selling prices, editing of production planning and raw ingredients purchasing orders, etc.).
Valrhona software Soft + basic module: code 5897 Valrhona software Soft Premium module: code 5898
Serve perfectly baked lava cakes every time! This new range of chocolate cores to insert inside your mellow lava cakes making sure to always get a soft and runny core. To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate is now available, with their shape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches.
Name
Packing
Code
Ingredients
100% cocoa 21% fat
Storage
Shelf life*
Cocoa powder
Box of 3 bags x 1 kg
0159
24 months
Cocoa butter
3 kg tub
0160
8 months
LAtelier Cration
In addition to hand-crafted techniques, the school also off ers a design service for developing and creating new products such as new molds, linstant Caf, etc. Some of these creations can be found in our promotion packs, combined with new recipes from the cole du Grand Chocolat and refl ecting current trends.
2 kg box
5009
12 months
Cocoa nibs
1 kg bag
3285
12 months
For more information on the development of personalized and exclusive products, contact your Valrhona representative. Dark chocolate sticks
55%, 7 g
Box of 230 sticks 0172
14 months
0171
14 months
Promotional Campaigns
Sweet creations matching current trends of fashion Feel like newness or inspirations about up-coming trends? Year-round, Valrhonas teams are creating new promo packs.
0170
14 months
Eclat dOr
3933
Wafer crumbs
12 months
Free with the purchase of certain product volumes, you can enjoy the culinary trends taken up in these original new recipes created by the cole du Grand Chocolat.
4 kg bag
CAN BE BAKED
4341
14 months
Promo packs also include our latest product launches, advice and sources of inspiration linked to the recipe developed by the cole, and suggestions for molds, utensils and decorations to add atmosphere to your restaurant.
3 kg bag
CAN BE BAKED
4719
Toasted cereals coated in dark chocolate (55% cocoa minimum, pure cocoa butter)
14 months
22
23
Service products