PRODUCT CATALOGUE Your Passion Deserves the Exceptional

PRODUCT CATALOGUE Your Passion Deserves the Exceptional

Contents VALRHONA PRESENTATION... PAGES 3 6 CHOCOLATES... PAGES 7 18 Tasting Wheels... page 9 Grands Crus Blends... page 10 Pure Origin Grands Crus... page 12 Professional Signature... page 13 Gourmet Creation... page 14 Chocolate applications... page 16 Loose Valrhona Chocolate Bars... page 18 NUT-BASED PRODUCTS... PAGES 19 22 Pralinés... page 21 Giandujas... page 22 Almond Pastes... page 22 SERVICE PRODUCTS... PAGES 23 27 Ready-to-fill Products... page 25 Ready-to-use Products... page 26 Decoration Products... page 26 Finishing Products... page 26 Chocolate Fillings... page 27 Chocolate Drink... page 27 2

Valrhona For chocoholics only. VALRHONA 3

The VALRHONA story Since its birth in 1922, Valrhona has remained true to its vocation - to create exceptional chocolate using the world s very best cocoa beans, in keeping with traditional hand-crafted chocolate making techniques. But Valrhona s mission is also about being a partner to our professional clients in order to better understand and meet their expectations and help them succeed. VALRHONA S Areas of expertise Expert in Fine Cocoa Very few chocolatiers have gone so far as to become chocolate growers in order to understand the process better and to have complete control over the quality of the beans and guarantee the taste of their cocoa. Valrhona, however, masters every step in the chain of production. Their selectors, planters and sourcing experts the world over share the same passion and are working to ensure quality of a level that makes this chocolate truly exceptional. Creator of Unique Tastes To consistently guarantee the high-quality flavor and aromatic profile of its chocolates, Valrhona is committed to a unique strategy of flavor management. At the heart of this strategy is the involvement of every employee at every level, as well as rigorously applied strict quality controls, from the cocoa plantation to the product s creation and promotion. It is this strategy that has earned Valrhona chocolate the title of Grand Cru. Pastry-making creativity Valrhona s internationally-recognized expertise is inextricably linked to the École du Grand Chocolat. Created in 1989 by Frédéric Bau, this center for the creation of pâtisserie and techniques for working with chocolate is the reflection of a traditional savoir-faire developed over time to serve Valrhona s professional clients. Ambassador of fine taste Since its creation, Valrhona s mission has been to contribute to the success of its professional clients in the gastronomy industry, both in France and throughout the world. Acting more as a partner than as a simple supplier, the brand has gradually gained a better understanding of their expectations and has developed close professional ties to support and promote the trade. One of the best illustrations of that relationship is Valrhona s presence alongside its clients during some of the world s most prestigious professional events. 4

VALRHONA The valrhona taste foundation In order to reinforce its values and widen out its strategy for the promotion of taste, it was a natural step for Valrhona to create the Valrhona Taste Foundation in 2006. The aim of the Foundation is to promote, encourage and support all initiatives which seek to preserve, enrich or promote taste. Where taste is backed up by a dedicated quest for quality Valrhona has always demonstrated its commitment to exceptional quality, and anything less is unacceptable at any level of the company. Valrhona strategy focuses on three main areas: 1. Employees OHSAS 18001 Certification since 2004: Occuptional Health & Safety Management System. 2. Environment ISO 14001 Certification since 2005: Environmental Management Standard. 3. Clients ISO 22000 Certification since 2006: Food Safety Management System. 5

In 1989, Valrhona created a professional training centre in Tain l Hermitage to help its customers learn specific technical skills in the fields of patisserie and chocolate making. The team of pastry chefs at the Ecole du Grand Chocolat now receives more than 800 trainees every year from all around the world. Moreover, l Ecole creates and publishes over 100 new recipes every season for patisserie, desserts or chocolates. In 2007, Valrhona opened the École du Grand Chocolat in Tokyo (Japan) and in 2009, a third in Paris. Visit www.valrhona.fr to view the schedule of courses led by chefs from the Valrhona Ecole du Grand Chocolat and exclusive visiting pastry chefs. École du Grand Chocolat 8, quai du Général de Gaulle 26600 TAIN L HERMITAGE - FRANCE Tél: +33 (0)4 75 07 90 95 Fax: +33 (0)4 75 07 88 20 e-mail: ecole@valrhona.fr www.valrhona.com L Atelier Création In addition to hand-crafted techniques, the school also offers a design service for developing and creating new products such as new molds, l Instant Café, etc. These creations, which always reflect current trends, can often be found in our promotion packs, combined with new recipes from the École du Grand Chocolat. For more information on the development of personalized and exclusive products, contact your Valrhona representative. 6

Chocolates Discover the full range of luxury chocolate from Valrhona. CHOCOLATES 7

The Valrhona Range When choosing raw ingredients, taste is the key criteria for confectioners and pastry chefs as well as the product s origins and technical qualities. Valrhona proposes four families of chocolates enabling professionals to find the products that best correspond to their needs and which are best suited to a creative transformation. Grands Crus Blends Valrhona s unparalleled sourcing and blending skills have led to the creation of the Blend of Grands Crus collection. They are made from a blend of high-quality cocoas from different sources that have been selected for the complementarity of their aromatic potential. This talent for creating unique and exceptional chocolates has enabled Valrhona to create products over the years which have left their mark on the world of gastronomy. Pure Origin Grands Crus The Pure Origin Grands Crus collection offers chocolates that convey the characteristics of their country of origin. Each of these chocolates is made from a selection of the best cocoa beans from the same area, selected by the Valrhona sourcer who chooses cocoa beans from a region based on the potential flavours that can be conveyed through the finished chocolate. Professional Signature The Professional Signature collection is designed for professionals and offers a range of technical chocolates that are easy to use and offer excellent results. Gourmet Creation The Gourmet Creation range offers a selection of innovative products to inspire creativity among professionals looking to design the deserts and confectionery of tomorrow. These blended chocolates have been created using unique recipes to ensure they lend themselves to specific professional applications. 8

Valrhona Chocolate Tasting Wheels Valrhona invites you into the world of sensorial analysis and a more sophisticated approach to Le Grand Chocolat. Our Tasting Wheels will help you choose the right chocolate with the appropriate aromatic profile for your recipes, to suit your tastes, your desires and your customers expectations. Whether you are looking for a dark or milk chocolate, let our Tasting Wheels guide you through the aromatic subtleties of the Valrhona range. DARK CHOCOLATE COUVERTURES FAMILY Chocolate Manjari 64 % Tangy & Red fruit Main aromatic characterictics Intense, flavour Abinao 85 % Roasted nuts 8 Powerful & Tannic Fruity Acid Bitter Guanaja 70 % Bittersweet & Elegant 6 GRANDS CRUS BLENDS Caraïbe 66 % Balanced & Roasted 3 3 Chocolaty & Spicy Ashanti 67 % 7 Raisins & Bittersweet Araguani 72 % CHOCOLATES 2 Sophisticated & Chocolaty Nyangbo 68 % 4 6 Oaky & Floral Alpaco 66 % 4 Dried apricots & Black tea 6 Fruity & Intense Macaé 62 % Taïnori 64 % PURE ORIGIN GRANDS CRUS MILK CHOCOLATE COUVERTURES 5 Bitter Lactée 39 % Caramel & Cocoa Guanaja Lactée 41 % GRANDS CRUS BLENDS Powerful chocolate taste 4 Jivara Lactée 40 % Creamy & Chocolaty 4 3 Orizaba Lactée 39 % Milky & Intense FAMILY Chocolate Main aromatic characteristic Intense / Flavour Milky Cocoa taste Caramel Bitter 1 Milky, Caramel Tanariva Lactée 33 % PURE ORIGIN GRANDS CRUS 8 = intense 1 = low intense = intense = low intense 9

FR-BIO-01 Agriculture UE/non UE Grands Crus Blends BLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES Dark Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Abinao Powerful & Tannic 85% 3 kg beans bag 5614 85% min cocoa 14% sugar 48% fat Abinao - Tannic strength Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness. Guanaja Bittersweet & Elegant 70% 3 x 1 kg block 3 kg bag of beans 106 4653 70% min cocoa 29% sugar 42% fat Guanaja - A range of bittersweet notes Guanaja offers a delightfully intense bittersweet tast, revealing a whole aromatic range of warm notes. Andoa Noire Citrus fruit & intense Bitterness 70% 3 kg beans bag 7025 70% min cocoa 29% sugar 42% fat Andoa Noire - Shades of Freshness For this Grands Crus Blends, 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. Ashanti Chocolaty & Spicy 67% 3 kg beans bag 6725 67% min cocoa 32% sugar 40% fat Ashanti - Warm and sweetly spiced aromas Ashanti offers a true reflection of its sunny origins with a warm, full-bodied flavor. Its intense chocolate taste has delicate hints of hazelnut mingling with the spiciness of licorice, cinnamon and Tonka bean. Caraïbe Balanced & Roasted 66% 3 x 1 kg block 3 kg beans bag 107 4654 66% min cocoa 33% sugar 40% fat Caraïbe - Warm nutty notes Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes. Extra Bitter Bitter & Chocolaty 61% 3 x 1 kg block 3 kg beans bag 100 4657 61% min cocoa 38% sugar 38% fat Extra Bitter - Chocolate intensity An powerful chocolate taste over a backdrop of bittersweet intensity that gives rise to its bold character. Caraque Balanced & Chocolaty 56% 3 x 1 kg block 102 56% min cocoa 43% sugar 37% fat Caraque - Balance of flavours Caraque develops notes of roast nuts followed by pronounced cocoa flavours. 10 *Shelf life: from date of production.

FR-BIO-01 Agriculture UE/non UE P125 Name Packing Code Ingredients Description Shelf life* P125 Coeur de Guanaja Chocolate concentrate 3 kg beans bag 6360 Cacao 80% min Sucre 19% Mat. Gr. 34% P125 Cœur de Guanaja Maximum strength. Low cocoa butter content The chocolate ingredient that finally combines intense chocolate strength and colour, softness and creaminess. 18 months P125 CŒUR DE GUANAJA is a rare technical innovation that has revolutionised several of our recipes. In recipes where a high level of cocoa butter is required and thanks to its very low cocoa butter content, P125 CŒUR DE GUANAJA significantly enhances chocolate s flavour and strength, without hardening the texture. ADVANTAGES: - INTENSE CHOCOLATE FLAVOUR - SMOOTHER TEXTURE - INTENSE CHOCOLATE COLOUR Milk Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* CHOCOLATES Guanaja Lactée Powerful chocolate taste 41% 3 kg beans bag 7547 41% min cocoa 34% sugar 24% milk 41% fat Guanaja Lactée - A perfectly balanced dairy milk chocolate Guanaja Lactée has a charmingly intense not-too-sweet chocolate taste enhanced by lingering velvety dairy notes. Jivara Lactée Creamy & Chocolaty 40% 3 x 1 kg block 3 kg beans bag 189 4658 40% min cocoa 34% sugar 23% milk 41% fat Jivara Lactée - Creamy cocoa taste Jivara Lactée has a seductively pronounced chocolatey taste in perfect harmony with its vanilla-malt finish. Bitter Lactée Caramel & Cocoa 39% 3 x 1 kg block 6591 39% min cocoa 42% sugar 18% milk 38% fat Bitter Lactée - Intense smoothness A subtle touch of biscuity caramel over a powerful dairy taste that gradually reveals some intense aromas overlaid with a delicate bitterness and hints of walnut. Orizaba Lactée Milky & Intense 39% 3 kg beans bag 6640 39% min cocoa 37% sugar 18% milk 39% fat Orizaba Lactée - Indulgently smooth Orizaba Lactée offers a delicately smooth taste of fresh milk from the high pastures. This delicious dairy taste gives way to deep and intense creamy notes. Andoa Lactée Milky & Intense Chocolaty Notes 39% 3 kg beans bag 7026 39% min cocoa 34% sugar 26% milk 41% fat Andoa Lactée - Milky smooth For this Grands Crus Blends, Valrhona has selected the finest organic and Fairtrade-certified cocoa beans. Andoa Lactée is a deliciously smooth chocolate with a seductive milky sweetness and powerful cocoa taste, topped off by a hint of bitterness. 11 *Shelf life: from date of production.

Pure Origin Grands Crus SINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY Dark Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Araguani Raisins & Bittersweet 72% 3 kg beans bag 4656 72% min cocoa 27% sugar 44% fat Araguani - Pure Venezuela Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate. Nyangbo Sophisticated & Chocolaty 68% 3 kg beans bag 6085 68% min cocoa 31% sugar 41% fat Nyangbo - Pure Ghana Nyangbo offers uniquely rounded notes with a warm chocolatey taste, giving way to a second attack filled with warm spicy flavours. Its character is backed up by a delicate bitterness. Alpaco Oaky & Floral 66% 3 kg beans bag 5572 66% min cocoa 33% sugar 40% fat Alpaco - Pure Ecuador Delicate, heady notes of jasmine and orange blossom melt into a deep chocolate taste that gives Alpaco an almost stately strength. Manjari Tangy & Red fruit 64% 3 x 1 kg block 3 kg beans bag 117 4655 64% min cocoa 35% sugar 39% fat Manjari - Pure Madagascar A fresh and acidic attack of red fruit flavors with a delicate finish of roasted nuts. Manjari - the unique result of careful processing techniques to preserve the characteristics of selected Madagascan cocoa beans. Taïnori Fruity & Intense 64% 3 kg beans bag 5571 64% min cocoa 35% sugar 39% fat Taïnori - Pure Dominican Republic Taïnori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts over a backdrop of cocoa and freshy baked bread. Macaé Dried apricots & Black tea 62% 3 kg beans bag 6221 62% min cocoa 37% sugar 38% fat Macaé - Pure Brazil A powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a fine bitter finish. 100% Pure Cocoa Paste Pure Cocoa mass Araguani 100% 3 x 1 kg block 5568 100% cocoa 0% sugar 54% fat Pure Cocoa mass Araguani - Pure Venezuela Warm notes of raisins and licorice that linger on the palate, over-layered with intense toasted chocolate flavors and a touch of bitterness. Pure Cocoa mass Alpaco 100% 3 x 1 kg block 5569 100% cocoa 0% sugar 54% fat Pure Cocoa mass Alpaco - Pure Ecuador Strength and sophistication in this cocoa paste with the delicate, heady notes of jasmine and orange blossom that melt into a deep chocolate taste with a bittersweet, oaky finish. Pure Cocoa mass Manjari 100% 3 x 1 kg block 5567 100% cocoa 0% sugar 54% fat Pure Cocoa mass Manjari - Pure Madagascar Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar. Pure Cocoa mass Taïnori 100% 3 x 1 kg block 5570 100% cocoa 0% sugar 54% fat Pure Cocoa mass Taïnori - Pure Dominican Republic Flavours of candied yellow fruit following in the wake of roast almond and chocolate notes on a fresh and slightly camphorated background. 12 *Shelf life: from date of production.

Milk Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Tanariva Lactée Milky & Caramel 33% 3 x 1 kg block 3 kg beans bag 3692 4659 33% min cocoa 37% sugar 28% milk 36% fat Tanariva Lactée - Pure Madagascar Balanced acidulous flavors smoothed by pronounced dairy and caramel notes. Professional Signature Dark Chocolate Name Extra Cocoa Paste % Cocoa Packing Code Ingredients Description Shelf life* 100% 3 x 1 kg block 134 100% min cocoa 0% sugar 54% fat Extra Cocoa Paste gives a remarkably intense, rich chocolate taste to many recipes. CHOCOLATES Extra Amer For fillings & cores 67% 3 x 1 kg block 3 kg beans bag 130 4663 67% min cocoa 32% sugar 37% fat Extra Amer 67% offers a balanced combination of power and bitterness. Satilia Noire Specifically designed for coating 62% 20 kg beans box 6366 62% min cocoa 37% sugar 38% fat Bitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes. Equatoriale Noire Specifically designed for coating 55% 3 x 1 kg block 3 kg beans bag 103 4661 55% min cocoa 43% sugar 38% fat Equatoriale Noire 55% offers a deliciously intense chocolate taste and smooth texture, and is extremely easy to use. Extra Noir Special fillings and cores 53% 3 x 1 kg block 3 kg beans bag 1750 4664 53% min cocoa 45% sugar 31% fat Extra Noir 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content. Milk Chocolate Equatoriale Lactée Specifically designed for coating 35% 3 x 1 kg block 3 kg beans bag 112 4662 35% min cocoa 43% sugar 19% milk 39% fat Equatoriale Lactée 35% is Valrhona s milk chocolate par excellence for both its smooth taste and beautiful color. Satilia Lactée Specifically designed for coating 35% 20 kg beans box 6367 35% min cocoa 43% sugar 21% milk 37% fat A dominant chocolate taste with a hint of biscuit and not too sweet. 13 *Shelf life: from date of production.

Gourmet Creation Dark Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Xocopili Savory and spicy chocolate 72% 1 kg tub of pearls. Unit weight approx. 2.3g 5145 72% min cocoa 26% sugar 4% spices 42% fat An intense savory chocolate blended with a subtle mix of spices that will enhance any original sweet creation. Xocoline The pleasure of dark chocolate with no added sugars 65% 3 x 1 kg block 5904 65% min cocoa 34% maltitol 42% fat Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with a touch of oakiness. Xocoméli Spicy and sweet dark chocolate for dessert applications 57% 1 kg tub of pearls. Unit weight approx. 2.3g 6566 57% min cocoa 34% sugar 2% spices 38% fat A fresh, exotic and delightful blend of sweet spices and citrus. Café Noir Combination of Arabica and Cocoa 57% 3 x 1 kg block 120 57% min cocoa 40% sugar 1.5% coffee 37% fat A harmonious blend of high-quality cocoa beans with powerful Mocha and Arabica coffee beans. 10 months Noir Orange 56% 3 x 1 kg block 122 56% min cocoa 43% sugar 0.3% orange flavouring 38% fat A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes. 10 months Milk & White Chocolate Xocoline Lactée The pleasure of milk chocolate with no added sugars 41% 3 x 1 kg block 6972 41% min cocoa 24% milk 35% maltitol 40% fat Xocoline Lactée offers a pure, balanced taste of milk and chocolate. This couverture unveils delicate, refined aromas, with a smooth, not-too-sweet taste, enhanced with a touch of sophisticated bitterness. It is ideally suited to a wealth of different combinations and its elegant taste will never overshadow any accompanying flavors. Lait Orange 35% 3 x 1 kg block 123 35% min cocoa 43% sugar 19% milk 0.3% orange flavouring 40% fat A delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness. Available from October to April. 10 months Caramélia Sweet caramel delicacy 36% 3 kg beans bag 7098 36% min cocoa 34% sugar 20% milk 38% fat Caramélia is smooth, indulgent and delicious. Its velvety smoothness instantly captivates before it reveals an intense, powerful and creamy caramel flavor, subtly enhanced by savory hints of biscuit. Particularly well suited to moulding applications. Ivoire Smooth as silk 35% 3 x 1 kg block 3 kg beans bag 140 4660 35% min cocoa 43% sugar 21% milk 41% fat White chocolate, not too sweet, with delicate flavours of fresh milk and vanilla. Opalys Pure whiteness 33% 3 kg beans bag 8118 33% min cocoa 32% sugar 33% milk 43% fat With its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla. 10 months 14 *Shelf life: from date of production.

15 CHOCOLATES

Chocolate Applications Code Ganache Chocolates Coating Molding Ganache Pâtisserie Mousses Sauces Ice-creams & sorbets Chocolate beverages Decorations Glazes Cremeux Grands Crus Blends Dark Chocolate Abinao 85% 5614 Guanaja 70% 106 / 4653 Andoa Noire 70% 7025 Ashanti 67% 6725 Caraïbe 66% 107 / 4654 Extra Bitter 61% 100 / 4657 Caraque 56% 102 Milk Chocolate Guanaja Lactée 41% 7547 Jivara Lactée 40% 189 / 4658 Bitter Lactée 39% 6591 Orizaba Lactée 39% 6640 Andoa Lactée 39% 7026 P125 P125 Cœur de Guanaja 6360 Pure Origin Grands Crus Dark Chocolate Araguani 72% Pure Venezuela Nyangbo 68% Pure Ghana Alpaco 66% Pure Ecuador Manjari 64% Pure Madagascar Taïnori 64% Pure Dominican Republic Macaé 62% Pure Brazil 4656 6085 5572 117 / 4655 5571 6221 Pure Cocoa Paste Pure Araguani Cocoa Paste 5568 Pure Alpaco Cocoa Paste 5569 Pure Manjari Cocoa Paste 5567 Pure Taïnori Cocoa Paste 5570 Milk Chocolate Tanariva Lactée 33% Pure Madagascar 3692 / 4659 16

Code Ganache Chocolates Coating Molding Ganache Pâtisserie Mousses Sauces Ice-creams & sorbets Chocolate beverages Decorations Glazes Cremeux Professional Signature Dark Chocolate Cacao Pâte Extra 100% 134 Extra Amer 67% 130 / 4663 Equatoriale Noire 55% 103 / 4661 Extra Noire 53% 1750 / 4664 Satilia Noire 62% 6366 Milk Chocolate Équatoriale lactée 35% 112 / 4662 Satilia Lactée 35% 6367 Gourmet Creation Dark Chocolate Xocopili 72% 5145 CHOCOLATES Xocoline 65% 5904 Xocoméli 57% 6566 Café Noir 57% 120 Noir Orange 56% 122 Milk Chocolate Xocoline Lactée 41% 6972 Lait Orange 35% 123 Caramélia 36% 7098 White Chocolate Ivoire 35% 140 / 4660 Opalys 33% 8118 Optimal use Recommended Possible Not possible All Valrhona chocolates are guaranteed to contain pure cocoa butter. Storage : Store in a cool and dry place at between 16-18 C (60-64 F). 17

Loose Valrhona Chocolate Bars All of Valrhona chocolates are available in 100 g bars. They are sold in plain cellophane sachets for personalization using your own name or brand. Grands Crus Blends BLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES Dark Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Abinao Powerful & Tannic 85% 20 chocolate blocks per box 4347 85% min cocoa 14% sugar 48% fat Abinao - Tannic strength Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness. 10 months Caraïbe Balanced & Roasted 66% 20 chocolate blocks per box 4349 66% min cocoa 33% sugar 40% fat Caraïbe - Warm nutty notes Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes. 10 months Pure Origin Grands Crus SINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY Dark Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Araguani Raisins & Bittersweet 72% 20 chocolate blocks per box 4348 72% min cocoa 27% sugar 44% fat Araguani - Pure Venezuela Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate. 10 months Manjari Tangy & Red fruit 64% 20 chocolate blocks per box 4350 64% min cocoa 35% sugar 39% fat Manjari - Pure Madagascar A fresh and acidic attack of red fruit flavors with a delicate finish of roasted nuts. Manjari - the unique result of careful processing techniques to preserve the characteristics of selected Madagascan cocoa beans. 10 months Milk Chocolate Name % Cocoa Packing Code Ingredients Description Shelf life* Tanariva Lactée Milky & Caramel 33% 20 chocolate blocks per box 4351 33% min cocoa 37% sugar 28% milk 36% fat Tanariva Lactée - Pure Madagascar Balanced acidulous flavors smoothed by pronounced dairy and caramel notes. 8 months 18 *Shelf life: from date of production.

Nuts Enjoy the warm, nutty taste of Valrhona s range of Pralinés, Giandujas and Almond Pastes. NUTS 19

Valrhona Nut-Based Products Pralinés Valrhona Pralinés are a blend of sugar and nuts made according to traditional methods that bring out all the subtle nutty flavors. Valrhona uses only the very best almonds and hazelnuts, selected and checked using the same exacting standards as we use to monitor our cocoa beans. Almond Pastes The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product. CARAMELIZED PRALINES Valrhona uses the very best hazelnuts from Rome and almonds from Valencia to produce a wide range of Pralinés with different textures and tastes to satisfy all your needs. Valrhona Pralinés offer a delicious combination of toasted and caramelized notes. FRUITY PRALINÉS To perfect the nutty aromas of its Pralinés, Valrhona selects the best hazelnuts from Rome and almonds from Valencia. They are cooked in old-fashioned cauldrons using traditional methods to coat them perfectly and ensure the intense and elegant warm nutty notes of the Valrhona Fruity Praliné range. Giandujas 5 kg tub Giandujas are made from a blend of hazelnuts, cocoa beans and sugar that is conched for several hours before being finely ground. The beans and nuts are roasted separately at different temperatures to ensure the development of their rich aromas. 1 kg block 3 x 1 kg block 20

Pralinés Name % Nuts Packing Code Ingredients Description Storage Shelf life* Hazelnut Praliné 50% 5 kg tub 2257 60% 5 kg tub 2258 50% hazelnuts 50% sugar 32% fat 60% hazelnuts 40% sugar 38% fat 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 Almond Praliné 50% 5 kg tub 2259 60% 5 kg tub 2260 50% almonds 50% sugar 26% fat 60% almonds 40% sugar 31% fat 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 Almond/Hazelnut Praliné 50% 60% 5 kg tub 1.5 kg tub 5 kg tub 1.5 kg tub 2261 2262 3280 3282 25% almonds 25% hazelnuts 50% sugar 29% fat 30% almonds 30% hazelnuts 40% sugar 35% fat Long roasting time for the nuts and prolonged cooking of the caramel. Well balanced with notes of caramel. Uses: Pastry - Chocolate fillings - Ice creams The nuts are slowly roasted and the sugar is dry-cooked. Intense taste with very strong notes of nuts. Uses: Pastry - Chocolate fillings - Ice creams Store in a cool and dry place between 16-18 C (60-64 F) Almond/Hazelnut Old-Fashioned Praliné 50% 5 kg tub 2263 25% almonds 25% hazelnuts 50% sugar 29% fat The nuts are slowly roasted and then roughly crushed according to traditional methods. Crunchy texture. Uses: Pastry - Chocolate fillings - Ice creams NUTS Almond/Hazelnut Fruity Praliné 50% 5 kg tub 4697 25% almonds 25% hazelnuts 50% sugar 30% fat Nuts caramelized in sugar syrup until roasted. Very pronounced notes of nuts. Uses: Pastry - Chocolate fillings - Ice creams Almond/Hazelnut Crunchy Fruity Praliné 50% 5 kg tub 5621 25% almonds 25% hazelnuts 50% sugar 30% fat Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts. Uses: Pastry - Chocolate fillings Hazelnut/Almond Fruity Praliné 66% 5 kg tub 7531 53% almonds 13% hazelnuts 34% sugar 42% fat The green fruits undergo acid sanding in a sugar syrup before being gently roasted. A pronounced hazelnut taste over a deliciously bitter backdrop. Uses: Pastry - Chocolate fillings - Ice creams 21 *Shelf life: from date of production.

Giandujas Name % Nuts Packing Code Ingredients Description Storage Shelf life* Dark Chocolate Hazelnut Gianduja 33% 3 x 1 kg block 2264 34% hazelnuts 34% sugar 28% cocoa 3% milk 40% fat Forthright dark chocolate and hazelnut taste. Very intense flavour. Uses: Pastry - Chocolate fillings - Ice creams Milk Chocolate Hazelnut Gianduja 36% 3 x 1 kg block 1 kg block 6993 7112 35% hazelnuts 35% sugar 16% cocoa 13% milk 39% fat Blend of fine cocoa beans, hazelnuts and milk. Creamy melting texture. Uses: Pastry - Chocolate fillings - Ice creams Store in a cool and dry place between 16-18 C (60-64 F) 9 months Light Brown Hazelnut Gianduja 40% 5 kg tub 2266 40% hazelnuts 50% sugar Hazelnut paste thickened with cocoa butter. 10% cocoa butter Uses: Pastry - Chocolate fillings - Ice creams 36% fat Almond Pastes Almond Pastes from Provence Name % Nuts Packing Code Ingredients Description Storage Shelf life* Almond Pastes from Provence 70% 4 kg tub 3212 70% almonds High in nuts, characteristic taste of Provençal almonds, low in sugar. Uses: Pastry - Chocolate fillings - Glazing - Ice creams Modelling 5 months Store in a cool and dry place at 6 C Almond Pastes from Provence 50% 4 kg tub 3211 50% almonds Characteristic taste of Provençal almonds, balanced. Uses: Pastry - Chocolate fillings - Ice creams Modelling Decorating 9 months Technical Almond Pastes Name % Nuts Packing Code Ingredients Description Storage Shelf life* Expression Chocolatiers Almond Paste 55% 3,5 kg tub 7942 55% almonds A pure and intense almond taste that s low in sugar. Very easy to use. Uses: Ideal for all confectionery and pâtisserie applications, both cold and cooked. Store in a cool and dry place. After opening, store at 4-6 C 8 months Decorative Almond Paste 33% 4 kg tub 5090 33% almonds Nice fruity taste. Light colour makes it suitable for addition of colouring agents. Uses: Modelling Decorating Store in a cool and dry place 22 *Shelf life: from date of production.

Service Products A complete range of Valrhona products to facilitate your work and optimize your time. SERVICE PRODUCTS 23

Valrhona Service Products Range Valrhona offers a wide range of high-quality products to facilitate your creativity whilst saving you time. Products for Assembly Structura ready-to-fill products In addition to a full range of traditional hollow forms, Valrhona offers three different shapes and sizes of ready-to-fill hollow chocolate shells for fine chocolates, petit fours, small cakes or plated desserts - products to inspire your creativity and make you stand out from the crowd. Ovalis Chocolate fillings Add a little extra chocolate flavor or a special crunch to your creations with our range of fillings: Chocolate sticks and chocolate pearls to give an intense chocolate taste to your pastries. Cocoa powders and pure cocoa pastes to boost the chocolate taste of your cake preparations. Valrhona cocoa nibs, roasted and crushed cocoa beans will bring a pure, bitter and acidulous cocoa bean taste, plus a crunchy texture. Etnao cores, rapid and easy to use, these chocolate inserts for lava cakes guarantee a deliciously runny center. Etnao lava cakes can also be enjoyed cold, for sale in the boutique. Ready-to-use products Mousse and soufflé: its unique formula is perfect for quick mousses and soufflés, ensuring perfect results every time, in terms of both texture and taste. Chocolate sauce: A deliciously velvety ready-to-use chocolate sauce for glazing and decorating all your dessert and patisserie applications. Etnao 20g Ready to Serve Chocolate sauce Chocolate drink Made using whole pieces of chocolate, Celaya is a delicious hot chocolate beverage that will delight your customers. With a uniquely smooth and creamy consistency and intense, not-too-sweet flavor, Celaya lingers on the palate for a moment of pure indulgence. Decoration products Valrhona offers a wide range of decoration products to perfect all your sweet creations. Finishing products A indispensable range of glazes and toppings that save you time and guarantee perfect results. Celaya 24

Structura ready-to-fill products Name Packing Code Ingredients Weight Shelf life* For making chocolates Dark Chocolate Hollow Form (dark chocolate 55%) 10 mm 1 box of 504 units 1732 55% cocoa - 43% sugar 37% fat per unit: 2.6 g 26 mm Milk Chocolate Hollow Form (milk chocolate 35%) 10 mm 1 box of 504 units 1733 35% cocoa - 44% sugar 20% milk - 37% fat per unit: 2.6 g 10 months 26 mm Ivoire Chocolate Hollow Form (white chocolate) 10 mm 1 box of 504 units 1734 35% cocoa - 43% sugar 21% milk - 41% fat per unit: 2.6 g 8 months 26 mm Dark Chocolate Palet (dark chocolate 55%) 11 mm 29 mm 1 box of 630 units 4325 55% cocoa - 43% sugar 37% fat per unit: 2.2 g Milk Chocolate Palet (milk chocolate 35%) 11 mm 29 mm 1 box of 630 units 4326 35% cocoa - 44% sugar 20% milk - 37% fat per unit: 2.2 g 10 months Round Dark Chocolate Caissettes (dark chocolate 55%) 18 mm 30 mm 20 mm 1 box of 270 units 230 55% cocoa - 43% sugar 37% fat per unit: 3 g MINI Format: for making petits fours in dark chocolate 55% Spheris 1 box of 441 units 4322 16 mm 30 mm 16 mm 8 mm per unit: 1.5 g Pyris 1 box of 441 units 4323 17 mm 25 mm 19 mm 8 mm 55% cocoa 43% sugar 37% fat per unit: 1.3 g Ovalis 1 box of 343 units 4324 17 mm 37 mm 23 mm 8 mm per unit: 1.7 g MIDI Format: for making small cakes in dark chocolate 55% Spheris 23 mm 41 mm 24 mm 11 mm 4751 per unit: 3.1 g Pyris 1 box of 270 units 4753 24 mm 45 mm 26 mm 11 mm 55% cocoa 43% sugar 37% fat per unit: 2.9 g Ovalis 4752 23 mm 50 mm 32 mm 12 mm per unit: 3.1 g DESSERT Format: for making desserts in dark chocolate 55% Spheris 1 box of 45 units 4319 Pyris 1 box of 60 units 4321 Ovalis 1 box of 45 units 4320 42 mm 41 mm 44 mm 76 mm 41 mm 63 mm 46 mm 91 mm 54 mm Solstis 1 box of 45 units 6409 71,6 mm 19 mm 19 mm 19 mm 35 mm 55% cocoa 43% sugar 37% fat per unit: 9.4 g per unit: 10.8 g per unit: 12 g per unit: 9.6 g SERVICE PRODUCTS 25 *Shelf life: from date of production.

Ready-to-Use Products Name Packing Code Ingredients Storage Shelf life* Dark Chocolate Mousse & Soufflé 3 kg tub 3717 34% cocoa - 32% sugar 24% milk - 20% fat 6 months at 4 C, refrigerate after opening and use within 5 days 6 months Chocolate Sauce 12 x 250 ml box 7380 29% dark chocolate 10 months at room temperature 10 months Decoration Products Name Packing Code Ingredients Storage Shelf life* Dark Chocolate Vermicelli 180 Dark Chocolate Granules 183 1 kg box Dark Chocolate Flakes 185 Dark chocolate decorations (31% cocoa minimum, pure cocoa butter) Keep in a dry, cool place at between 16 and 18 C Dark Chocolate Sequins (roseau) 184 Blue Decor Available 141 Green Decor Available from 1/10 to 15/04 Yellow Decor Available from 1/10 to 15/04 3 x 1 kg block 143 144 Pure cocoa butter chocolate decor (35% cocoa min.) Keep in a dry, cool place at between 16 and 18 C Pink Decor Available from 1/10 to 15/04 146 Orange Decor Orange flavoured Available 142 Pure cocoa butter chocolate decor orange flavoured (35% cocoa min.) 10 months Finishing Products Name Packing Code Ingredients Storage Shelf life* Dark Chocolate Glazing compound Milk Chocolate Glazing Compound 5 kg tub 150 18% cocoa 5 kg tub 152 4% cocoa Keep in a dry, cool place at between 16 and 18 C 9 months Soft Absolu Glaze with Dark Chocolate 39% 1 kg tub 2051 39% chocolate Before opening: temperature < 20 C. Refrigerate after opening and use within 4 days 6 months Absolu Cristal Neutral Glaze Sealed 5 kg tub 5010 36% sugar in a cool dry place 1 month in a refrigerator after opening 26 *Shelf life: from date of production.

Chocolate Fillings Name Packing Code Ingredients Weight Storage Shelf life* Etnao Guanaja 6896 Guanaja dark chocolate ganache Etnao Praliné 6897 Carton of 40 inserts Etnao Passion Fruit 6776 Milk chocolate ganache with roasted hazelnuts Milk chocolate ganache with passion fruit pulp Approx. 20 g per insert Keep in a dry, cool place at between 16 and 18 C 6 months Etnao Coconut 6777 Milk chocolate ganache flavoured with coconut 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 Storage Shelf life* Cocoa Powder Box of 3 bags x 1 kg 159 100% cocoa 21% fat Keep in a dry, cool place at between 12 and 18 C 24 months Cocoa Butter 3 kg tub 160 100% cocoa 100% fat Keep in a dry, cool place at between 16 and 18 C 8 months Liquid Clarified Butter 2 kg box 5009 99.9% concentrated butter 0.1% max. humidity at between 10 and 15 C.Refrigerate after opening and use within 3 weeks Cocoa Nibs 1 kg bag 3285 100% cocoa 54% fat Keep in a dry, cool place at between 16 and 18 C Dark Chocolate Sticks 55%, 7 g Box of 230 sticks 172 Dark Chocolate Sticks 55%, 5,5 g Box of 300 sticks 171 Dark chocolate sticks (55% cocoa minimum, pure cocoa butter) Keep in a dry, cool place at between 16 and 18 C Dark Chocolate Sticks 55%, 3,3 g Box of 500 sticks 170 Eclat d Or 4 kg box (4 x 1 kg bags) 8029 Wafer crumbs Keep in a dry, cool place Dark Chocolate Pearls 4 kg bag 4341 Dark chocolate (55% cocoa minimum, pure cocoa butter) Keep in a dry place at between 16 and 18 C Dark Chocolate Crunchy Pearls 3 kg bag 4719 Toasted cereals coated in dark chocolate (55% cocoa minimum, pure cocoa butter) Keep in a dry place at between 16 and 18 C Caramélia Crunchy Pearls 3 kg bag 8425 Ready-to-Serve Products Biscuit cereals coated in Valrhona milk chocolate with a caramel taste (36% cocoa minimum, pure cocoa butter) Keep in a dry place at between 16 and 18 C Name Packing Code Ingredients Storage Shelf life* Celaya Hot Chocolate Drink 6 x 1 Liter 3209 17% dark chocolate 10 months at room temperature 10 months SERVICE PRODUCTS 27 *Shelf life: from date of production.

FACTORY & HEAD OFFICE CHOCOLATERIE VALRHONA 26600 TAIN-L HERMITAGE FRANCE Tel. : +33 (0)4 75 07 90 90 Fax : +33 (0)4 75 08 05 17 www.valrhona.com OUR SUBSIDIARIES VALRHONA ESPAÑA S.L. C/Pau Claris 95 1 1A 08009 BARCELONA SPAIN VALRHONA ITALIA S.R.L. Piazza Gerusalemme, 7 20150 MILANO ITALIA VALRHONA INC 45 Main Street, Suite 1054 Brooklyn NEW YORK 11201 USA VALRHONA JAPON S.A. Kubodera Twin Tower BLDG 6 F 2-9-4 Kudan-Minami Chiyoda-Ku TOKYO 102-0074 JAPAN VALRHONA FRANCE TÉLÉVENTE Tel. +33 (0)8 10 610 111 26602 TAIN L HERMITAGE FRANCE ÉCOLE VALRHONA PARIS / VERSAILLES 91, rue Joseph Bertrand 78220 VIROFLAY FRANCE VALRHONA HONG KONG OFFICE Flat D, 25/F, Prosperous Commercial Building, 54 Jardine s Bazaar st, Causeway Bay, HONG KONG CHINA ÉCOLE DU GRAND CHOCOLAT VALRHONA ÉCOLE VALRHONA TAIN +33 (0)4 75 07 90 95 8, quai du Général de Gaulle 26600 TAIN L HERMITAGE FRANCE ÉCOLE VALRHONA TOKYO Kubodera Twin Tower BLDG 5 F 2-9-4 Kudan-Minami Chiyoda-ku TOKYO 102-0074 JAPAN - Réf. 8966-2012 - Photo : Ginko - JC Quinard - Dimitri Tolstoï - Y. Geoffray - Lippman - Valrhona - Laurent Vu - Shutterstock : FreeSoulProduction