Y O U R P A S S I O N E S E R V E S T H E E X C E P T I O N A L VALRHONA FOO SERVICE CATALOG 2014 FOO SERVICE CATALOG 2014-2015
Created in 1989 by Frédéric Bau, a passionate and visionary pastry chef, L École du Grand Chocolat Valrhona has become a showcase for Valrhona s expertise, quality and creativity over the past 25 years. In September 2014, Valrhona celebrated this anniversary with the opening of its fourth world-renowned chocolate and pastry school for Chefs (after Tain L Hermitage, Paris-Versailles and Tokyo), L École u Grand Chocolat in Brooklyn, NY. L École du Grand Chocolat in Brooklyn is dedicated to serving chefs as a vibrant and welcoming venue to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends. While remaining faithful to its rich culinary heritage, L École du Grand Chocolat Brooklyn also looks to the future with a commitment to excellence and service, bringing directly to U.S. based chefs very special access to the highest level of training and advice that the worldwide Valrhona schools have developed over twenty-five years. Classes are open to professional chefs and pastry chefs who want to enhance their technique and expand their knowledge in chocolate and desserts. As part of a small group of 8 to 12 pastry professionals, chef-students will create recipes and presentations. Tuition for each class will range between $790 and $1090. Meals are included. Class themes will vary throughout the year, from Bonbons, Ice Cream and Mignardises to Plated esserts, French Classics, Yule Logs, Wedding cakes and Show pieces, etc. For more information about the schedule, visit www.valrhonaprofessionals.com or contact ecolebrooklyn@valrhona.com THANK YOU TO OUR SPONSORS: 2
Valrhona Contents ABOUT VALRHONA PAGES 2-7 CHOCOLATE COUVERTURES PAGES 8-19 Blended Origins Grand Cru Chocolates page 10 Single Origin Grand Cru Chocolates page 12 Single Origin Grand Cru Cocoa Pastes page 14 Professional Signature Chocolates page 15 Gourmet Creation Chocolates page 16 NUT-BASE PROUCTS PAGES 20-25 Praliné Range page 22 Gianduja Style Products page 24 Almond Pastes page 25 SERVICE PROUCTS PAGES 26-30 Filling Products page 28 Finishing Products page 29 Structura Ready-to-Fill Products page 30 Ready to Serve Products page 30 Amenity and Seasonal Products page 30 3
VALRHONA S EXPERTISE FROM COCOA BEANS TO FINE CHOCOLATE CREATIONS Since it was created by a pastry chef for pastry chefs in 1922 in Tain L Hermitage, France, Valrhona has remained a chef driven company that values working in partnership with chefs. Employing 25 corporate chefs and operating four premier pastry and chocolate schools under the name of L École du Grand Chocolat, the company is committed to the creation of unique, artisan quality chocolates with complex, balanced, consistent flavors. This commitment to quality is matched only by the brand s devotion to sustainable business practices. FINE COCOA EXPERT Very few chocolatiers go so far as to become growers. But in order to learn more about cocoa, oversee its quality, and guarantee its refinement, Valrhona has mastered all aspects of the industry. It is in that spirit that Valrhona decided to open and operate its own plantations, first in Venezuela, and more recently, in the ominican Republic. CREATOR OF UNIQUE FLAVORS Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land that has been masterfully selected for its terroir. To guarantee the consistency of the taste qualities and flavor potential of their chocolates, Valrhona has taken unique steps in mastering taste. AMBASSAOR OF HAUTE GASTRONOMY Since the beginning, Valrhona s goal has been to contribute to the success of its professional customers throughout the world and to promote taste. Valrhona is with them every step of the way to help refine their talent and distinguish themselves in their field. In the spirit of partnership with chefs and chocolatiers, the brand has constantly increased the support given to its customers over the years to promote their professions. This has taken the form of high-level training courses provided by L Ecole du Grand Chocolat, as well as prestigious events such as the World Pastry Cup. 4
Valrhona VALRHONA S COMMITMENTS A COMMITMENT TO THE SOURCE With a constant focus on dialogue and ethics, Valrhona relies on longterm, collaborative relationships with cocoa farmers. Valrhona strives to work directly with its partners and maintain a privileged relationship with them. This involves a policy of economic, social and environmental support for the industry. Valrhona and its partners undertake procedures to ensure mutual protection, such as volume commitments over several years, support of shared growth, assessing resource requirements, projected income assurance and control of market volatility. SUSTAINABILITY Economic development, respect for people and preservation of natural resources are key areas in which Valrhona pursues a balanced performance and takes a long-term view in its decisionmaking. Among other things, compliance with human rights, labor laws and environmental laws are strict basic rules that are adhered to, consistent with the pursuit of optimal economic performance whilst ensuring sustainability. Valrhona thus strives to improve sustainable development of its operations and its products and encourages its suppliers to participate in this effort by adopting sustainable practices. QUALITY AN INNOVATION Technical assistance programs relating to planting, research and improvement are developed with partners. Pooling of expertise and sharing of know-how enable growers to sustainably develop production while at the same time ensuring a consistent quality for Valrhona. SUPPORTING COMMUNITIES As part of its partnership commitment, Valrhona finances initiatives and supports local communities. The construction of a dryer in Madagascar and the co-funding of a school in the ominican Republic are two examples of projects carried out over the past year. 5
L ÉCOLE U GRAN CHOCOLAT BROOKLYN PASTRY CHEFS CHEF EREK POIRIER L École Valrhona Pastry Chef Western USA erek Poirier, L École Valrhona Pastry Chef Western USA and 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in the top hotels of the US and Canada in his work with the French chocolate maker. He teaches and conducts demonstrations in restaurants, hotels and culinary schools throughout the US and Canada. He also develops recipes and teaches master classes attended by an international array of pastry chefs who travel to Valrhona s famed L École du Grand Chocolat located in Tain l Hermitage in the wine region of France s Rhone Valley. He has represented the U.S. and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France which brings together the top pastry chefs from 22 countries. He advised the Team USA chefs who were training for the 2009 and 2011 competition. In June 2014, essert Professional magazine, the nation s leading publication of pastry, ice cream and chocolate industries, inducted Chef erek Poirier into the Top Ten Pastry Chefs in America for 2014. A native of Vancouver, BC, he currently makes his home in Arizona. CHEF SARAH KOSIKOWSKI L'École Valrhona Pastry Chef Eastern USA A graduate of Culinary Institute of America, Sarah Kosikowski s stellar career includes some of the most renowned restaurants in the country. In San Francisco, she worked at The French Laundry, Citizen Cake, and the Ritz-Carlton ining Room. In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef, at the four-star Fleur de Lys; and then Michael Mina s Michelin-rated restaurant at the Bellagio. In Chicago, she oversaw the dessert program at the Trump International Hotel & Tower Chicago. She is a 2009 James Beard Award nominee and appeared in national and local media. Chef Kosikowski qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011. The extremely accomplished Chef Sarah Kosikowski joined Valrhona as its L École du Grand Chocolat Pastry Chef Eastern USA in 2012. EN ROUTE PROGRAM For Chefs Continuing Education Valrhona makes its renowned know-how available to culinary professionals in select markets across the USA with Valrhona En Route (on-the-road), a series of traveling Valrhona USA culinary school classes. As at the four L École Valrhona locations, pastry chefs and chocolatiers attending Valrhona En Route s classes will find a welcoming venue in which to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends under the guidance of L École trained chef-instructors. These classes are open to professional chefs, chocolatiers and pastry chefs who want to enhance their technique and expand their knowledge in chocolate making and pastry. For more information, visit www.valrhonaprofessionals.com. 6
VALRHONA PARTNERS WITH CHEFS TECHNICAL SUPPORT AN CHEFS SERVICES Valrhona The Cercle V Program is based on a partnership between Valrhona and the chefs. It rewards our best and most loyal customers by offering them exclusive benefits such as opportunities to attend and participate in special events, technical support, previews of new products and exclusive recipes and inspirational ideas. VALRHONA PROFESSIONALS From information on new products for chefs and chocolatiers to schedules of demos and classes, www.valrhonaprofessionals.com informs, educates, and instructs through regularly updated content and news. Industry professionals are able to access information, such as how to order products, product usage, tips, recipes, and frequently asked questions 24/7. Chefs are also able to contact Valrhona for responses to individual questions. Online Access to L École Valrhona s Expertise! VALRHONA TV is an innovative online tool cooked up by Valrhona for their chef audience. Valrhona s chocolate experts and the chef instructors of L École du Grand Chocolat have offered an online hub for active exchange of ideas, interaction and education among chefs over the twenty-five years of the school s history. Tune in online each month for culinary video content in good taste! www.valrhona.tv PARTNERSHIPS WITH CULINARY ASSOCIATIONS VALRHONA IS ALSO A PROU SPONSOR OF: Valrhona is proud to bring the C3 International Pastry Competition (Chocolate Chef Competition) to the US at the Starchefs International Chef s Congress. Valrhona in collaboration with the premier chef publication Starchefs.com is bringing the renowned C3 international pastry competition for professionals to the U.S. for the first time at the 2015 Starchefs International Chefs Congress. For more information about the pre-selections, visit www.valrhonaprofessionals.com moving the industry forward 7
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The Valrhona Range When choosing a Grand Chocolate from Valrhona, pastry chefs and chocolatiers can select a chocolate based on taste, origin or technical characteristics. In order to simplify this part of the creative process, Valrhona has created four families of chocolates to enable professionals to find the products that best correspond to their needs and transform these chocolates creatively. BLENE ORIGINS GRAN CRU CHOCOLATES Valrhona s Blended Origins Grand Cru Chocolate Collection features chocolate couvertures with unique compositions and truly distinct, complex and consistent flavors. Using their cacaothèque (cocoa database), Valrhona experts compose original blends for chocolate couvertures. Combining fine cocoa beans of different varieties and origins (15 different terroirs), Valrhona experts blend beans with exemplary complementarity, bringing the flavor of each bean to its full potential. SINGLE ORIGIN GRAN CRU CHOCOLATES With the Single Origin Grand Cru Chocolate, Valrhona offers chocolates with authentic flavors characteristic of their origins. Valrhona sourcing specialists spend years traveling the globe, familiarizing themselves in great detail with plantations in each country taking note of the terrains, soils and climates that influence the characteristics of the cocoa beans cultivated in each location. The selected plantations benefit from the best that nature has to offer, as well as from the commitment of people involved in harvesting, fermenting, and drying the beans. eveloping these long-standing partnerships guarantees sustainable and fair relationships that lead to producing exceptional cocoa beans. Chocolates PROFESSIONAL SIGNATURE CHOCOLATES With the Professional Signature range for industry professionals, Valrhona presents an easy-to-use couverture range that guarantee excellent results. These chocolate blends are carefully designed for technical applications. They are also distinguished by their supreme smoothness, perfect balance and consistency of flavor. GOURMET CREATION CHOCOLATES Valrhona s Gourmet Creations range is an invitation to inspire your creativity with products devised for professionals searching for new tastes and flavors. Combining the perfect mastery of cocoa beans with the inventiveness of L École du Grand Chocolat pastry chefs, Valrhona never ceases exploring new flavors and creating unusual, distinctive combinations. Valrhona s products specified as Gluten-free are without gluten, in agreement with the effective Regulation (EC) N 41/2009 of the European commission of 20th January 2009 and Codex Standard for Foods for Special ietary Use for Persons Intolerant to Gluten (COEX STAN 118-1979). This regulation guarantees that products contain less than 20 ppm of gluten. Packaging 1 feve = 3g 3 kg bag 3x1kg blocks 9
Blended Origins Grand Cru Chocolates ARK COUVERTURES ABINAO 85% 5614 Tannic strength A high cocoa content and a skilful blend make Abinao 85% a Grand Cru Blend characterized by powerful tannic bitterness and a strong, lingering intensity. GUANAJA 70% 4653 A celebration of bitterness Guanaja 70% is a masterful blend that reveals a complex range of fruit, coffee, molasses and floral notes. Also available: 106-3x1kg blocks ANOA ARK 70% 7025 Citrus fruit & intense bitterness Andoa ark 70% is an organic dark chocolate made from the finest organic cocoa beans (Fair Trade certified). Tasting starts with a burst of freshness and a powerful bitterness which becomes more nuanced over time. CARAÏBE 66% 4654 ried fruit with a slightly oakey finish Caraïbe 66% is a perfectly balanced blend. Subtly sweet taste and notes of roasted dried fruit give way to a long finish of delicate almond, roasted coffee and oak flavors. Also available: 107-3x1kg blocks EXTRA BITTER 61% 4657 Chocolate intensity Extra Bitter 61% is a well-balanced combination of beans that results in a powerful and bitter chocolate. Also available: 100-3x1kg blocks CARAQUE 56% 102 Balanced with notes of nuts, dried fruit & cocoa Caraque 56% is characterized by balanced acidic, slightly bitter and nutty notes that yield to hints of dried fruit and strong cocoa. Name Code min. % cocoa Ingredients Shelf life* Packaging Abinao 85% 5614 85% 14% Sugar 48% Fat Guanaja 70% 4653 106 Andoa ark 70% Caraïbe 66% 4654 107 Extra Bitter 61% 14 70% 29% Sugar 42% Fat 14 3 x 1 Kg blocks 7025 70% 29% Sugar 42% Fat 4657 100 Bonbon ganache 14 66% 33% Sugar 40% Fat 14 3 x 1 Kg blocks 61% 38% Sugar 38% Fat 14 3 x 1 Kg blocks Caraque 56% 102 56% 43% Sugar 37% Fat Coating Molding Ganache for pastry Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 14 *Shelf life: from date of production. 10 Optimal Recommended Possible Not possible
Chocolate Couvertures MILK COUVERTURES JIVARA MILK 40% 4658 Creamy and chocolaty notes of cocoa, vanilla and malt This exceptional milk chocolate has pronounced cocoa notes, which harmonize perfectly with notes of vanilla and a malt finish. Also available: 189-3x1kg blocks ANOA MILK 39% 7026 Milky with intense chocolaty notes For this Blended Origins Grand Cru, Valrhona has selected the finest organic and Fair Trade certified cocoa beans. Andoa Milk 39% is a deliciously smooth chocolate with a seductive milky sweetness and powerful cocoa taste, topped off with a hint of bitterness. ORIZABA 39% 6640 Smooth and intensely milky Orizaba Milk 39% is delicately smooth with deep and intense milky notes. Chocolates CHOCOLATE CONCENTRATE P125 COEUR E GUANAJA 6360 Chocolate Concentrate Maximum strength. Low cocoa butter content P125 COEUR E GUANAJA is not suitable for tempering, molding or coating. P125 Coeur de Guanaja is the chocolate ingredient that finally combines intense chocolate strength and color, softness and creaminess and is suitable for high fat applications including ice cream, cremeux, etc. P125 Coeur de Guanaja is made from the same blend of fine cocoa beans as Guanaja 70%, but with a far lower cocoa butter content. This is a rare technical innovation that revolutionizes many of our recipes by boosting their chocolate intensity without increasing the cocoa butter content and hardening the texture. This chocolate delivers maximum strength and low cocoa butter content. It provides users with intense chocolate flavor and color as well as a smoother texture. Name Jivara 40% Andoa Milk 39% Code 4658 189 min. % cocoa 40% 7026 39% Orizaba 39% 6640 39% Bonbon ganache Coating Molding Ganache for pastry Ingredients Shelf life* Packaging 34% Sugar 23% Milk 41% Fat 34% Sugar 26% Milk 41% Fat 37% Sugar 18% Milk 39% Fat Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 12 12 12 3 x 1 Kg blocks P125 Coeur e Guanaja 80% 6360 80% 19% Sugar 34% Fat 18 *Shelf life: from date of production. Optimal Recommended Possible Not possible 11
Single Origin Grand Cru Chocolates ARK CHOCOLATE ARAGUANI 72% OTUCAN NEW NYANGBO 4656 69% 9556 68% 6085 Venezuela Bitter with notes of dried fruit and freshly baked bread Made from rare Venezuelan cocoa beans, Araguani 72% is strongly tannic with a long lasting finish. Its rich flavor profile features notes of currants, chestnuts and liquorice with hints of honey and freshly baked bread. Venezuela Chocolaty and nutty with a mineral freshness The soft, pleasant bitterness and subtle sweetness of Otucan 69% bring out its floral notes. Its mineral freshness is tinged with accents of green banana, hazelnut and walnut. Ghana Chocolaty with warm spicy flavors Nyangbo 68% is distinguished by a subtle acidity that allows warm chocolate notes to develop, followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitterness. ALPACO 66% 5572 ILLANKA 63% 9559 Ecuador Oaky & Floral Alpaco 66% is characterized by delicate floral notes of jasmine and orange blossom, yielding to a long finish of refined bitterness and woody flavors. NEW IN 2015 Peru Fruity & creamy Illanka 63% enchants with its creamy texture and rare powerful chocolate taste, enhanced by notes of roasted peanuts. Its acidic impact reveals subtle flavors of black fruits. MANJARI 64% 4655 Madagascar Tangy with red fruit notes Manjari 64% is a composition of rare Criollo and Trinitario beans from Madagascar. It has a fresh, acidic and sharp bouquet with vibrant red fruit notes and a delicate finish of roasted nuts. MACAÉ 62% 6221 Also available: 117-3x1kg blocks SPECIAL ORER Brazil ried fruits & black tea Macaé 62% is characterized by powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a delicately bitter finish. TAÏNORI 64% 5571 ominican Republic Yellow fruits, almonds and freshly baked bread Taïnori 64% progressively reveals fresh yellow fruit aromas, followed by roasted almonds. It finishes with notes of camphor and freshly baked bread. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time 12
Chocolate Couvertures MILK CHOCOLATE BAHIBE MILK 46% 9997 NEW ominican Republic Intense cocoa and milky notes The high cocoa content of Bahibe Milk 46% perfectly enhances the smoothness of the milk, before revealing a fruity tanginess and slight bitterness. TANARIVA 33% 4659 Madagascar Milk & caramel notes Madagascar cocoa beans give Tanariva Milk 33% its balanced acidity softened by distinctive milk and caramel notes. Chocolates NEW Name Code min. % cocoa Araguani 72% 4656 72% Otucan 69% 9556 69% Nyangbo 68% 6085 68% Alpaco 66% 5572 66% Manjari 64% 4655 117 64% Taïnori 64% 5571 64% Illanka 63% 9559 63% Macaé 62% 6221 62% Bonbon ganache Coating Molding Ganache for pastry Ingredients Shelf life* Packaging 27% Sugar 44% Fat 30% Sugar 41.5% Fat 31% Sugar 41% Fat 33% Sugar 40% Fat 35% Sugar 39% Fat 35% Sugar 39% Fat 36% Sugar 37% Fat 37% Sugar 38% Fat Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 14 14 14 14 14 14 14 14 3 x 1 Kg block Bahibe Milk 46% Tanariva Milk 33% *Shelf life: from date of production. 9997 46% 4659 33% 30% Sugar 23% Milk 43% Fat 37% Sugar 28% Milk 36% Fat 12 12 Optimal Recommended Possible Not possible 13
Single Origin Grand Cru Cocoa Paste ARAGUANI COCOA PASTE 5568 SPECIAL ORER ALPACO COCOA PASTE 5569 SPECIAL ORER MANJARI COCOA PASTE 5567 100% COCOA Venezuela Made from rare Venezuelan cocoa beans, Araguani is strongly tannic with a long lasting finish. Its rich flavor profile features notes of currants, chestnuts and liquorice with hints of honey and freshly baked bread. Ecuador Alpaco Cocoa Paste is characterized by delicate floral notes of jasmine and orange blossom, yielding to a long finish of refined bitterness and woody flavors. Madagascar Manjari Cocoa Paste is a composition of rare Criollo and Trinitario beans from Madagascar. It is has a fresh, acidic and sharp bouquet with vibrant red fruit notes and a delicate finish of roasted nuts. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time TAÏNORI COCOA PASTE 5570 SPECIAL ORER ominican Republic Taïnori progressively reveals fresh yellow fruit aromas, followed by roasted almonds. It finishes with notes of camphor and freshly baked bread. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time Name Code min. % cocoa Araguani Cocoa Paste 5568 100% Alpaco Cocoa Paste 5569 100% Manjari Cocoa Paste 5567 100% Taïnori Cocoa Paste 5570 100% *Shelf life: from date of production. Bonbon ganache Coating Molding Ganache for pastry Mousse Sauce Ice Creams & Sorbets Ingredients Shelf life* Packaging Chocolate drink 0% Sugar 14 54% Fat 0% Sugar 14 54% Fat 0% Sugar 14 54% Fat 0% Sugar 14 54% Fat Optimal Recommended Possible ecoration Glaze Cremeux 3 x 1 Kg blocks 3 x 1 Kg blocks 3 x 1 Kg blocks 3 x 1 Kg blocks Not possible 14
Chocolate Couvertures Professional Signature Chocolates ARK CHOCOLATE EXTRA COCOA PASTE 100% 134 EXTRA NOIR 100% Cocoa Paste Extra Cocoa Paste is a unique and subtle blend of cocoa beans, with initial acidic notes which develop into notes of pure roasted cocoa beans before giving way to a mouthfilling richness and a sharp bitterness. 53% 4664 Specifically designed for ganache Extra Noir 53% has a pronounced chocolate taste and low cocoa butter content that makes it highly suitable for making ganaches. MILK CHOCOLATE SATILIA ARK 62% 6366 SATILIA MILK 35% 6367 Specifically designed for coating Satilia ark 62% has intense bitter notes followed by subtle aromas of sweet almond that give way to long, roasted, chocolatey notes. Specifically designed for coating Satilia Milk 35% has dominant chocolate notes with slightly sweet and light biscuit notes. ÉQUATORIALE ARK 55% 4661 ÉQUATORIALE MILK 35% 4662 Specifically designed for coating Equatoriale ark 55% is renowned for its balanced taste and ease of use. Specifically designed for coating Equatoriale Milk 35% chocolate couverture is distinguished by the smoothness of its taste and its light and bright color. Chocolates Name Code min. % cocoa Extra Cocoa Paste 100% 134 100% Satilia ark 62% 6366 62% Équatoriale ark 55% 4661 55% Extra Noir 53% 4664 53% Bonbon ganache Coating Molding Ganache for pastry Ingredients Shelf life* Packaging 0% Sugar 54% Fat 37% Sugar 38% Fat 43% Sugar 38% Fat 45% Sugar 31% Fat Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 14 14 14 14 3 x 1 Kg blocks 20 Kg carton Satilia Milk 35% 6367 35% Équatoriale Milk 35% 4662 35% *Shelf life: from date of production. 43% Sugar 21% Milk 37% Fat 43% Sugar 19% Milk 39% Fat 15 12 12 Optimal Recommended Possible 20 Kg carton Not possible
Gourmet Creation Chocolates ARK CHOCOLATE XOCOPILI 72% 5145 Savory and spicy chocolate pearls Xocopili 72% are savory chocolate pearls designed for use in sweet and savory applications. Made from cocoa infused with a subtle mix of chili, curry, Espelette pepper and salt, this chocolate product will enhance and elevate all creative recipes. XOCOLINE ARK 65% 5904 SPECIAL ORER The pleasure of a dark chocolate without added sugar The slightly acidic, fruity notes of Xocoline ark 65% blend into roasted flavors, allowing the development of a delicate bitterness with a touch of oakiness. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time CAFÉ NOIR 57% 120 Café Noir 57% is a harmonious blend of fine cocoa and Arabica coffee. ARK ORANGE 56% 122 ark Orange 56% is a sublime combination of fine cocoa and fresh hints of orange. Name Code min. % cocoa Xocopili 72% 5145 72% Xocoline ark 65% 5904 65% Café Noir 57% 120 57% ark Orange 56% 122 56% Ingredients Shelf life* Packaging 26% Sugar 4% Spices 42% Fat 34% Maltitol 42% Fat 40% Sugar 1.3% Coffee 37% Fat 43% Sugar 0.3% Orange flavoring 38% Fat Bonbon ganache Coating Molding Ganache for pastry Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 18 14 10 10 1 Kg tub of pearls 3 x 1 Kg blocks 3 x 1 Kg blocks 3 x 1 Kg blocks *Shelf life: from date of production. Optimal Recommended Possible Not possible 16
Chocolate Couvertures MILK/WHITE CHOCOLATE XOCOLINE MILK 41% 6972 SPECIAL ORER The pleasure of a milk chocolate without added sugar Xocoline Milk 41% offers a pure, balanced taste of milk and chocolate. This couverture unveils delicate, refined aromas and a smooth, not-too-sweet taste, enhanced with a touch of sophisticated bitterness. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time CARAMÉLIA 36% 7098 Sweet caramel delicacy Unlike caramel flavored milk chocolates made with caramelized sugar, Caramélia 36% couverture uses genuine dairy-based caramel. The result is a particularly silky smooth milk chocolate that has clear cocoa notes woven together with vibrant hints of salted butter caramel. MILK ORANGE 35% 123 SPECIAL ORER Milk Orange 35% is a delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time Chocolates IVOIRE 35% 4660 Silky smooth, with warm milk and vanilla notes Ivoire is a lightly sweetened white chocolate, with delicate flavors of warm milk and vanilla. Also available: 140-3x1kg blocks OPALYS 33% 8118 Purely white, less sweet 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. ULCEY 32% 9458 Creamy and toasty ulcey is a smooth, creamy chocolate with a velvety, enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to flavors of freshly baked shortbread and a hint of salt. Name Code min. % cocoa Xocoline Milk 41% 6972 41% Caramélia 36% 7098 36% Milk Orange 35% 123 35% Ingredients Shelf life* Packaging 35% Maltitol 24% Milk 40% Fat 34% Sugar 20% Milk 38% Fat 43% Sugar 19% Milk 0.3% Orange flavoring 40% Fat Bonbon ganache Coating Molding Ganache for pastry Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 12 12 10 3 x 1 Kg blocks 3 x 1 Kg blocks Ivoire 35% 4660 140 35% 43% Sugar 21% Milk 41% Fat 12 3 x 1 Kg blocks Opalys 33% 8118 33% ulcey 32% 9458 32% 32% Sugar 33% Milk 43% Fat 28.8% Sugar 24.7% Milk 45% Fat 10 12 *Shelf life: from date of production. Optimal Recommended Possible Not possible 17
Exclusive Valrhona 6360 Chocolate concentrate P125 Coeur de Guanaja You are already familiar with dark chocolate now discover P125 ark Chocolate Concentrate Valrhona s Research and evelopment epartment has developed an innovative technology to create the very first ark Chocolate Concentrate: P125 Coeur de Guanaja. Made with the same blend of fine cocoas as Guanaja, it is a technical solution intended to boost the chocolate intensity of your recipes. Name P125 Cœur de Guanaja 80% Code min. % cocoa Bonbon ganache Coating Ingredients Shelf life* Packaging 6360 80% 19% Sugar 34% Fat Molding Ganache for pastry Mousse Sauce Ice Creams & Sorbets Chocolate drink ecoration Glaze Cremeux 18 P125 CŒUR E GUANAJA is not suitable for tempering, molding or coating. 3 Kg bag of feves *Shelf life: from date of production. Optimal Recommended Possible Not possible 9458 Creamy & Toasty ulcey Chocolate After ark, Milk, and White Chocolate... iscover the 4th color of chocolate with ULCEY. in September 2012, Valrhona launched ulcey Chocolate 32%, a new chocolate with unique characteristics and exceptional blond color. It was inspired by Frédéric Bau s original recipe and has been enhanced by our experts. This new recipe, which is even more divinely indulgent than other white chocolates, richer than milk chocolate and sweeter than dark chocolate, provides craftsmen and chefs with a new forum for expression. FLAVOR PAIRING SUGGESTIONS FROM L ECOLE U GRAN CHOCOLAT: ulcey goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mangos, bananas and apricots. Name Code min. % cocoa Bonbon ganache Coating Molding Ganache for pastry- Mousse Sauce Ice Creams & Sorbets Ingredients Shelf life* Packaging Chocolate drink ecoration Glaze Cremeux ulcey 32% 9458 32% 28.8% Sugar 45% Fat 12 *Shelf life: from date of production. Optimal Recommended Possible Not possible 18
Innovations Valrhona s Praliné range Another area of VALRHONA S EXPERTISE Valrhona s original praliné recipes have not changed in over 90 years. Valrhona s spirit of excellence and innovation has always pervaded our exceptional praliné range. Our know-how and craftsmanship is present at every stage of production. A rigorous selection process: In addition to the origins of the nuts, Valrhona s priority is guaranteeing the excellence of the flavor, along with absolute consistency in the quality of the nuts. This is why, for its praliné range, Valrhona has chosen: Two PROUCTION PROCESSES make it possible to offer a large range of new flavors: NUTTY NOTES At the start of the cooking process, the raw nuts and the sugar are added to the pan so that they cook together. This process, which Valrhona calls the chouchou cooking method, enhances the natural flavor of the nuts. INTENSE CARAMELIZE FLAVOR Real caramel is made in the pan. Once the sugar has caramelized, the roasted nuts are added. This process has been the signature of Valrhona s pralinés for 90 years, and produces an intense caramelized praliné flavor. ROMAN HAZELNUTS are grown in the heart of Italy, in Latium. Italian hazelnuts are renowned for their excellence because of the consistency in their quality. Packaging Innovation The AVANTAGES of the 3kg stand-up pouch: PRACTICAL because of its handling and stability HYGIENIC because the product has little contact with the outside HOMOGENIZATION FACILITATE VALENCIA ALMONS are selected in Spain, the birthplace of almond production, where the local ancestral expertise has been carefully preserved. * Except for Almond/Hazelnut 50% Crunchy (5621), which will remain in 5 kg buckets. 19
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Nut-Based Products Enjoy the warm, nutty taste of Valrhona s Praliné Range, Gianduja Style products and Almond Pastes. PRALINÉ RANGE Another area of VALRHONA s expertise GIANUJA STYLE PROUCTS Products from the Gianduja Style range 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. ALMON PASTES The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product. Nut-Based Products Packaging 4 kg tub 3 kg Stand-up Pouch 3 x1kg Block 21 3.5 kg tub
Praliné Range THE RULE OF 3 To choose your praliné, you now have three key elements ALMON HAZELNUT ALMON / HAZELNUT NUTS INTENSE CARAMELIZE FLAVOR NUTTY NOTES FLAVOR OR COOKING THE CARAMEL ROASTE NOTES INTENSITY COOKING THE CARAMEL OR ROASTE NOTES This Cooking the Caramel chart shows the scale which varies from a soft, lightly cooked caramel to an intense caramel cooked at length. This Roasted Notes Chart shows the scale of the roasted notes of the nuts. Fruit Code Taste % nuts Ingredients Shelf life* Packaging 70% Almond 10864 Nutty notes 70% 70% Almonds 30% Sugar 36% Fat 60% Almond 10857 Intense caramelized flavor 60% 60% Almonds 40% Sugar 34% Fat 53% Hazelnuts 13% Almonds 66% Hazelnut 10863 Nutty notes 66% 34% Sugar 42% Fat 60% Hazelnut 10862 Intense caramelized flavor 60% 60% Hazelnuts 40% Sugar 38% Fat 50% Almond Hazelnut crunchy 50% Almond Hazelnut *Shelf life: from date of production. 5621 Nutty notes 50% 10859 Intense caramelized flavor 50% Confectionery Chocolate fillings Ice cream making 25% Almonds 25% Hazelnuts Sugar 50% Fat 28% 25% Almonds 25% Hazelnuts 50% Sugar 30% Fat * Recommanded Possible Not possible * 12 3 Kg Soft Bag 12 3 Kg Soft Bag 12 3 Kg Soft Bag 12 3 Kg Soft Bag 12 5 Kg tub 12 3 Kg Soft Bag Except for marbrage» - marbling 22
Nut-Based Products Almond Praliné NUTTY NOTES 70% ALMON 10864 Valencia almonds from Spain elicately sweet with long lasting flavor. Roasted notes enhance the intensity of the almond flavor. ROASTE NOTES NEW INTENSE CARAMELIZE FLAVOR 60% ALMON 10857 NEW Valencia almonds from Spain The 60% Almond praliné paste offers a fine balance between the cooked caramel notes and the sweet notes. COOKING THE CARAMEL Hazelnut Praliné NUTTY NOTES NUTTY NOTES 66% HAZELNUT 10863 NEW Hazelnut Almond Praliné CRUNCHY 50% ALMON/ HAZELNUT Roman hazelnuts from Italy Powerful hazelnuts, lightly toasted, give this praliné paste a rare nutty strength. The pure taste of hazelnut adds a lingering finish to this high nut percentage praliné paste. ROASTE NOTES 5621 NEW Valencia almonds from Spain, Roman hazelnuts from Italy This praliné paste comes with pieces of nuts to give the praliné extra crunch. The flavors of crushed, lightly roasted almonds and hazelnuts make this praliné paste a precious crunchy texture for your creations. INTENSE CARAMELIZE FLAVOR INTENSE CARAMELIZE FLAVOR 60% HAZELNUT 10862 COOKING THE CARAMEL 50% ALMON/ HAZELNUT 10859 Roman hazelnuts from Italy This 60% Hazelnut praliné paste is delicately sweet with notes of soft caramel. Valencia almonds from Spain, Roman hazelnuts from Italy Slightly sweet and sugary caramel notes preserve the flavor of almonds and hazelnuts in this praliné paste. Nut-Based Products ROASTE NOTES COOKING THE CARAMEL 23
Gianduja Style Products ARK CHOCOLATE HAZELNUT 34% 2264 This ark Chocolate Hazelnut 34% Gianduja has very intense flavors of dark chocolate and hazelnut. It is particularly suitable for pastry, chocolate fillings and ice creams. MILK CHOCOLATE HAZELNUT 35% 6993 SPECIAL ORER This Milk Chocolate Hazelnut 35% Gianduja is made of a blend of fine cocoa beans, hazelnuts and milk and has a creamy melting texture. It is suitable for pastry, chocolate fillings and ice creams. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time Name ark Chocolate Hazelnut 34% Milk Chocolate Hazelnut 35% *Shelf life: from date of production. Code min %. nuts Ingredients Shelf life* Packaging 2264 34% Hazelnuts 34% Sugar 34% Cocoa 29% Milk 3% Fat 41% 6993 35% Hazelnuts 35% Sugar 35% Cocoa 17% Milk 13% Fat 40% Confectionery Ice cream making Chocolate fillings 9 3 x 1 Kg blocks 9 3 x 1 Kg blocks Recommanded Not possible 24
Nut-Based Products Almond Pastes ALMON PASTE FROM PROVENCE 70% 3212 SPECIAL ORER This almond paste is high in nuts and low in sugar, showcasing the pure almond taste of Provençal almonds. It is particularly suitable for use in pastry, chocolate fillings, glazing, icing and modelling. EXPRESSION CHOCOLATIERS ALMON PASTE 55% 7942 SPECIAL ORER The Almond Paste 55% has a pure and intense almond taste that s low in sugar. It is very easy to use and is ideal for all confectionery and pastry applications, both cold and cooked. SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time Name Code min.% dried nuts Ingredients Shelf life* Packaging Almond Paste from Provence 70% 3212 70% Almonds 70% Confectionery Ice cream making Chocolate fillings ecorations Modeling 5 4 Kg tub Expression Chocolatiers Almond Paste 55% *Shelf life: from date of production. 7942 55% Almonds 55% 8 3.5 Kg tub Recommanded Not possible Nut-Based Products 25
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Service Products Valrhona offers a range of products to facilitate your creativity and optimize your time without compromising quality. FILLING PROUCTS Valrhona s range of fillings perfectly adapts to your recipes for greater chocolate intensity and added crunch. FINISHING PROUCTS Coatings and glazes are must-have products you need to finish off your desserts and pastries, helping you save time with guaranteed results. REAY TO SERVE PROUCTS 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. Ideal for buffet use, breakfast or tea-time service, etc. STRUCTURA REAY-TO-FILL PROUCTS In addition to traditional hollow shells, Valrhona also offers three original shapes and sizes of ready-to-fill chocolate shells you can use to make chocolate bonbons, petits fours, small cakes and plated desserts. This range will help you stand out and create original compositions. AMENITY AN SEASONAL PROUCTS Including iconic Valrhona squares, this range is perfectly designed for hotel and restaurant needs: Turn-own Service, Minibars, Guest Room Amenities, Banquets and Guest Checks Service Products 27
Filling Products ARK CHOCOLATE PEARLS 4341 ARK CHOCOLATE CRUNCHY PEARLS For shiny and delicious creations Bake-stable, the ark Chocolate Pearls add a little extra something to countless baked preparations, giving them a strong chocolate taste and melting texture. They can also be used in all kinds of cold preparations and mixtures, both as an ingredient and for decoration. Packaging: 4 Kg bag Shelf life*: 14 4719 CARAMELIA CRUNCHY For colorful PEARLS creations Our ark Chocolate Crunchy Pearls are made from a crunchy cereal filling coated with Valrhona ark 55% couverture. Recommended for cold and iced preparations such as mousses, creams, ices, bar inclusions and decor. Packaging: 3 Kg bag Shelf life*: 14 8425 For colorful creations Our Caramélia Crunchy Pearls are made from a crunchy cereal filling coated with Caramélia 36% couverture. Recommended for cold and iced preparations such as mousses, creams, ices, bar inclusions and decor. Packaging: 3 Kg bag Shelf life*: 12 OPALYS CRUNCHY PEARLS 10843 ULCEY CRUNCHY For colorful PEARLS creations Our Opalys Crunchy Pearls are made from a crunchy cereal filling coated with Opalys 33% chocolate. Recommended for cold and iced preparations such as mousses, creams, ices, bar inclusions and decor. Packaging: 3 Kg bag Shelf life*: 10 10840 For colorful creations Our ulcey Crunchy Pearls are made from a crunchy cereal filling coated with ulcey 32% chocolate. Recommended for cold and iced preparations such as mousses, creams, ices, bar inclusions and decor. Packaging: 3 Kg bag Shelf life*: 10 ARK CHOCOLATE STICKS 172 ARK CHOCOLATE 171 STICKS 230 sticks of dark chocolate 55% Pure cocoa butter Packaging: Box of 230 sticks Shelf life*: 14 Weight: 7 g each 300 sticks of dark chocolate 55% Pure cocoa butter Packaging: Box of 300 sticks Shelf life*: 14 Weight: 5.5 g each COCOA NIBS 3285 Ingredients: 100% cocoa beans Fat 54% Packaging: 1 Kg bag Shelf life*: 12 COCOA POWER 159 COCOA BUTTER Ingredients: 100% cocoa - Fat 21% Packaging: Box of 3 x 1 Kg bags Shelf life*: 24 160 Ingredients: 100% cocoa butter Fat 100% Packaging: 3 Kg tub Shelf life*: 8 28
Service Products Finishing Products ABSOLU CRISTAL NEUTRAL GLAZE 5010 Crystal clear neutral glaze A unique product, Absolu Cristal Neutral Glaze s transparency and neutral taste allow for the creation of compositions with exceptional texture, from desserts to entremets cakes. When applied as a clear glaze or as chocolate coating, this glaze provides a shining finish which holds impeccably whether handled cold or hot. Packaging: 5 Kg sealed tub. Shelf life*: 12 Before opening: 12 in a cool, dry place After opening: 1 month in a refrigerator PATE A GLACER ARK CHOCOLATE GLAZE 11820 This new Pate a glacer dark chocolate glaze format has multiple advantages: isc format, easier to weigh and melts faster Increased temperature range between 35-40 C (95-104 F), with the same fluidity Perfect result, glossy look guaranteed regardless the support (tempered or cold) A darker color and a more intense chocolate flavor Increased shelf life 18% minimum cocoa. Packaging: 10 Kg box Shelf life*: 12 Storage: In a cool, dry place between 16 and 18 C NEW IN 2015 Ready To Use Products CELAYA HOT CHOCOLATE 3209 Chocolate drink with 17.5% dark chocolate Packaging: 6 x 1 Liter Shelf life*: 8 Service Products 29
Structura Ready To Fill Products FOR MAKING CHOCOLATE BONBONS ARK CHOCOLATE HOLLOW FORM MILK CHOCOLATE HOLLOW FORM 1732 ark chocolate 55% Ingredients: Cocoa 55% Sugar 43% - Fat 38% Packaging: 1 box of 504 pieces Shelf life*: 12 Weight: Approximately 2.6 g each 1733 Milk chocolate 35% Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39% Packaging: 1 box of 504 pieces Shelf life*: 10 Weight: Approximately 2.6 g each ARK CHOCOLATE PALET MILK CHOCOLATE PALET 4325 ark chocolate 55% Ingredients: Cocoa 55% Sugar 43% - Fat 38% Packaging: 1 box of 630 pieces Shelf life*: 12 Weight: Approximately 2.2 g each 4326 Milk chocolate 35% Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39% Packaging: 1 box of 630 pieces Shelf life*: 10 Weight: Approximately 2.2 g each SPECIAL ORER SPECIAL ORER IVOIRE CHOCOLATE HOLLOW FORM 1734 White chocolate 35% Ingredients: Cocoa 35% Sugar 43% - Milk 21% - Fat 41% Packaging: 1 box of 504 pieces Shelf life*: 8 Weight: Approximately 2.6 g each SPECIAL ORER: Minimum quantity 3 cases, 6 weeks lead time FOR MAKING PETITS FOURS SPHERIS PYRIS 4322 SPHERIS 4751 SPECIAL ark chocolate 55% ORER ark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Shelf life*: 12 Weight: Approximately 1.5 g each FOR MAKING MINI-CAKES Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 Weight: Approximately 3.1 g each 4323 PYRIS 4753 SPECIAL ark chocolate 55% ORER ark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Shelf life*: 12 Weight: Approximately 1.3 g each Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 Weight: Approximately 2.9 g each OVALIS 4324 OVALIS 4752 SPECIAL ark chocolate 55% ORER Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 343 pieces Shelf life*: 12 Weight: Approximately 1.7 g each ark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 Weight: Approximately 3.1 g each 30
Service Products Amenity and Seasonal Products Valrhona quality products for all your amenity needs: in-room gifts and coffee breaks for hotels, banquet additions for catering or even to offer with a restaurant check. iscover the perfect range to bring your customer experience to the next level. AMENITY PROUCTS ÉCLAT 5112 GUANAJA 0510 SQUARE ark chocolate 61% Packaging: 244 sticks/box Weight: 1kg/box Extraordinary bitterness with an aromatic and complex range of fruit, coffee, molasses, and floral notes. Packaging: 200 squares/box Weight: 1kg/box CARAIBE SQUARE 0511 Aromatic with a long finish, its fruity and barely sweet taste reveals the delicate flavors of almonds and roasted coffee. Packaging: 200 squares/box Weight: 1kg/box MANJARI SQUARE 1895 JIVARA MILK SQUARE Fresh, acidic, sharp bouquet with red fruit notes. Packaging: 200 squares/box Weight: 1kg/box 1896 This exceptional milk chocolate has pronounced cocoa taste, which finally reveals notes of malt and vanilla. Packaging: 200 squares/box Weight: 1kg/box CUSTOMIZE SQUARES Give your offering a signature look with customized Valrhona Squares. Please inquire for minimum order details. 31
iscover Valrhona s Heart bonbons crafted for memorable events, seasonal amenities and buffets. HEART BONBONS RANGE ARK MANJARI HEART 9314 VANILLA 9318 WHITE HEART ark chocolate ganache made from Grand Cru MANJARI 64%. Coated in dark chocolate. Packaging: 2 kg box of 180 bonbons (approx.) Unit weight: 11g Vanilla Ganache. Coated in Ivoire white chocolate and decorated wth dark chocolate. Packaging: 2 kg box of 180 bonbons (approx.) Unit weight: 11g Available from January 1 st to February 14 th on a regular basis. PASSION MILK HEART 9316 RASPBERRY ARK HEART Milk chocolate ganache with passion fruit puree. Coated in milk chocolate with orange decor. Packaging: 2 kg box of 180 bonbons (approx.) Unit weight: 11g 10757 ark chocolate ganache with raspberry puree. Coated in dark chocolate with pink decor. Packaging: 2 kg box of 180 bonbons (approx.) Unit weight: 11g Available on special order the rest of the year. HEART BONBON APPLICATIONS Offering Valrhona Heart bonbons creates an unforgettable guest experience. For in-room amenities or turn down service Offered at the bar with a cocktail or glass of champagne Offered with the check for Valentine s ay dinner service GIVE YOUR OFFERING A SIGNATURE LOOK Valrhona Heart bonbons, available in bulk for repacking in your own packaging, give you the opportunity to highlight your brand or offer customized products when hosting a special event. As part of dessert service for weddings Offered as an event favor in a custom box 32
Service Products EASTER BONBONS A wide collection of Easter confections to suit your customers cravings for the season. From ganache-filled eggs to chocolate-coated marshmallow animals, our Easter range adds a colorful pallette to your seasonal amenities and buffets. GRAN CRU GANACHE- FILLE EGGS elight customers with our Grand Cru ganache-filled bonbon collection, featuring highly characteristic chocolates with unique aromatic profiles. Item # Name Packaging Unit Weight 7155 ark Chocolate Guanaja 70% Ganache 2kg box of 267 bonbons 7.5 g each 6426 ark Chocolate Manjari 64% Ganache 2kg box of 267 bonbons 7.5 g each 6425 ark Chocolate Taïnori 64% Ganache 2kg box of 267 bonbons 7.5 g each GOURMET AN GIANUJA STYLE GANACHE- FILLE EGGS Our Gourmet and Gianduja Style ganachefilled bonbon collection offers a delectable variety of inspired flavors to your customers. Item # Name Packaging Unit Weight 2494 Milk Chocolate Apricot Ganache 2kg box of 267 bonbons 7.5 g each 2677 ark Chocolate Gianduja-Style 2kg box of 267 bonbons 7.5 g each Raspberry Ganache 3151 Milk Chocolate Caramel Ganache 2kg box of 267 bonbons 7.5 g each 8445 Milk Chocolate Caramelia Ganache 2kg box of 267 bonbons 7.5 g each 4110 Milk Chocolate Wafer Cookie Pieces 2kg box of 267 bonbons 7.5 g each 9501 ulcey 32% Ganache 2kg box of 267 bonbons 7.5 g each PRALINÉ-FILLE EGGS Our Almond/Hazelnut Praliné-filled bonbons strike a delicate balance between nutty and caramelized notes for delightful Praliné flavor. Item # Name Packaging Unit Weight 9500 Milk Chocolate 66% Praliné Filled 2kg box of 267 bonbons 7.5 g each 0845 ark Chocolate Almond/Hazelnut 2kg box of 267 bonbons 7.5 g each Praliné Filled 0846 Milk Chocolate Almond/Hazelnut 2kg box of 267 bonbons 7.5 g each Praliné Filled 0847 White Chocolate Almond/Hazelnut 2kg box of 267 bonbons 7.5 g each Praliné Filled 0857 Foil Wrapped ark and Milk Chocolate Praliné Assortment 2kg box of 267 bonbons 7.5 g each HAZELNUT NOUGATINE- FILLE EGGS Our Hazelnut Nougatine bonbons are filled with a combination of intense roasted hazelnut and nougatine, coated in either dark, milk, or blond chocolate for an indulgent and delicious experience. Item # Name Packaging Unit Weight 0815 ark Chocolate Hazelnut Nougatine 2kg box of 556 bonbons 3.6 g each 0816 Milk Chocolate Hazelnut Nougatine 2kg box of 556 bonbons 3.6 g each 0817 ulcey Hazelnut Nougatine 2kg box of 556 bonbons 3.6 g each 33
EASTER BONBONS LAYER-FILLE EGGS In these sophisticated egg bonbons, layers of delicate and crispy sugar are enrobed in either colored white chocolate or blond chocolate. Item # Name Packaging Unit Weight 0836 White Chocolate coated Layer-Filled 5kg box of 1,220 bonbons 4.1 g each Assortment 10776 ulcey 32% Chocolate Coated Layer-Filled 2kg box of 488 bonbons 4.1 g each SUGAR-COATE EGGS Multicolored sugar coated eggs filled with sugar syrup in the following flavors: orange, peach and apple. To be used as fillings or for dessert decoration. Item # Name Packaging Unit Weight 0800 Sugar Egg Assortment 5kg box of 3,333 bonbons 1.5 g each GULL S EGGS The Gull s Egg is filled with salted butter caramel and coated in dark chocolate, has a thin outer coating of sugar with a speckled effect. Item # Name Packaging Unit Weight 9591 Gull s Eggs 2kg box of 174 bonbons 11.5 g each MARSHMALLOW ANIMALS An assortment of tender, melt-in-your-mouth, chocolate-coated marshmallows in animal shapes for a fun and delicious Easter treat. Item # Name Packaging Unit Weight 8811 Strawberry Milk Chocolate Bunny 1kg box of 118 bonbons 8.5 g each 8809 Vanilla Milk Chocolate Hen 1 kg box of 100 bonbons 10 g each 9533 Lemon ark Chocolate Bunny 1 kg box of 118 bonbons 8.5 g each Availability from February to April 2015 (subject to change) 34
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COME LEARN WITH US AT L ÉCOLE VALRHONA BROOKLYN Created in 1989 by Frédéric Bau, a passionate and visionary pastry chef, L École Valrhona (Valrhona s pastry and chocolate school) has become a showcase for Valrhona s expertise, quality and creativity over the past 25 years. In September 2014, Valrhona celebrated this anniversary with the opening of its fourth world-renowned school for Chefs (after Tain L Hermitage, Paris-Versailles and Tokyo), L École Valrhona in Brooklyn, NY. For more information about our class schedules, visit www.valrhonaprofessionals.com #ecolebrooklyn @valrhonausa! Recycled and Recyclable esign: Red Herring esign/nyc, September 2014 GB 10304. Crédits photos : Sophie Brandström - Ginko - P. Lippmann - T. Valla - J. Bryon. VALRHONA - 222 Water Street - Brooklyn, NY 11201 www.valrhonaprofessionals.com 36