VALRHONA LABORATORY CATALOG 2017-2018 LABORATORY CATALOG 2017-2018
VALRHONA MAKING THE BEST OF CHOCOLATE Valrhona s story began in 1922 with passion, commitment and excellence as its guiding lights. Ever since, these three values have paved our way and allowed us to push back the boundaries when it comes to creativity and flavor. Alongside our partners and customers, we make the best of chocolate every day. We do this in the way we select and cultivate cocoa, preserving terroirs diversity and prioritizing sustainable links with our partner plantations. We do this when we make our chocolate and expand aromatic ranges by supplying all artisans with unique materials which let them express their creativity and unleash their talent. We do this by passing on flavors and skills and lending our expertise to artisans and gourmet industry professionals. By operating hand-in-hand with a diverse range of people who work with and sample chocolate, we can continue to bring out the best in our material, express its infinite multitude of flavors and develop tastes. Valrhona. Making The Best Of Chocolate. 2
Contents INTRODUCING VALRHONA PAGES 2 7 GRANDS CHOCOLATS PAGES 8 23 Mariage de Grands Crus Blend Page 10 Grand Cru de Terroir Page 12 100% Cocoa Pure Paste Page 13 Double Fermentation Page 14 Certified Range Page 15 Professional Signature Page 16 Innovation: Coeur de Guanaja Page 17 Gourmet Creation Page 18 The Blond Line Page 20 Inspiration Page 22 NUTS PAGES 24 31 Pralines Page 26 Gianduja-Style Page 30 Almond Pastes Page 31 SERVICE PRODUCTS PAGES 32 39 Ready-To-Fill Page 34 Finishing Touches Page 35 Fillings Page 36 Decoration Page 38 Drinks Page 38 Ready-To-Use Page 38 3
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VALRHONA... A HUMAN ENDEAVOR FLAVOR THAT RESPECTS PEOPLE AND RESOURCES THE ART OF CREATIVITY Since its very earliest days, Valrhona has demonstrated its commitment to exceptional quality by comprehensively rolling it out across the company. Valrhona has made a commitment to: ITS EMPLOYEES OHSAS 18001 certification since 2004: A management system founded on health and safety in the workplace. THE ENVIRONMENT ISO 14001 certification since 2005: A management system oriented towards environmental protection. ITS CUSTOMERS ISO 22000 certification since 2006: A management system that guarantees food safety. For more than 25 years, the pastry chefs at L École Valrhona have worked as closely as possible with artisans around the world. In their laboratory kitchen, they support professionals on a daily basis. Valrhona makes a team of more than 25 pastry chef-instructors available to its clients to help them develop their creativity. Along with the well-regarded and internationally experienced Director of Creation and Patisserie Innovation, Frédéric Bau, the team at L École Valrhona works hard to research and develop new recipes, innovative pastry concepts, techniques and materials. Their close relationship with specialist technicians means they can develop new techniques and take a scientific approach to raw ingredients and their uses. COURSES Go to www.valrhonapro.com to see the timetable for courses led by chefs at L École Valrhona and special guest pastry chefs. In 2006, Valrhona launched the Fondation d Entreprise Valrhona pour le Goût so it could extend its ambition to promote fine flavor beyond the chocolate products it makes. The aim of this foundation is to encourage all sorts of initiatives which look to safeguard, enrich or promote understanding of flavor. After founding L École Valrhona in 1989, we launched L École Valrhona du Goût in 2014 so that we could offer even more support to our customers as they worked towards their latest successes. Using innovative teaching techniques, this new training range gives you a greater awareness of how flavor is an essential growth channel both when it comes to the creative process and the ways you can highlight and sell your products. 5
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BE A VALRHONA CUSTOMER AND ENJOY A RELATIONSHIP YOU CAN REALLY TRUST Valrhona is strengthening its links with gastronomy professionals using various dedicated tools. THE ESSENTIALS As a kitchen resource used by thousands of artisans and restaurateurs, this goldmine for techniques is constantly changing to meet your creative ambitions. The Essentials six different issues liberate professionals from the demands of tedious, time-consuming tasks used to add the finishing touch to hundreds of recipes. THE NEW VALRHONA.COM WEBSITE has all the services you need! EXPERTISE Learn about the commitments we have made all along the value chain and our efforts to develop a unique range of flavors. See our investments to support artisans and the gastronomy industry as well as our CSR policy, which guides everything we do. As well as artisanal techniques, L École also has a DESIGN SERVICE which creates and develops new products such as molds and the Instant Café range. You will find hundreds of these creations in our promotional packs which we design to suit recipes dreamt up by L École Valrhona as well as the LATEST TRENDS. For more information about developing personalized, exclusive products, contact your Valrhona representative. OUR PRODUCTS See product specifications and all our ranges in our product brochure, designed to guide you towards all the information you need. SUPPORTING YOU Improve and perfect your skills in our learning space. You will find: The Essentials, your favorite recipes, L École Valrhona s course timetable, our range of customized creations and much more. Cercle V is a loyalty program which gives professionals a whole set of exclusive advantages and services so that we can offer you even more support as you develop. 7
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Grands Chocolats Whether you re a chocolate or pastry professional, the criteria to take into account when you re choosing ingredients are flavor, but also origins and technical characteristics. Valrhona has four families of chocolate as well as pure pastes and bars, so we can provide professionals with a large range of products suited to all their needs and that they can then transform using all their talent and flair. 10 12 13 14 15 16 17 18 20 22 MARIAGE DE GRANDS CRUS BLEND GRAND CRU DE TERROIR 100% COCOA PURE PASTE DOUBLE FERMENTATION CERTIFIED RANGE PROFESSIONAL SIGNATURE INNOVATION: COEUR DE GUANAJA GOURMET CREATION THE BLOND LINE INSPIRATION 9
Mariage de Grands Crus Blend With its Mariage de Grands Crus Blends range, Valrhona provides chocolate blends with complex, genuinely exclusive flavors. Valrhona s blending team use their cocoa bank to ingeniously compose original harmonies, making chocolates of inimitable, constant flavor. The secret to their success is the way they blend luxury cocoas of different varieties and origins, which have been selected for their complementary aromatic potential. They then use a precise manufacturing process to bring out the very essence of each blend. DARK CHOCOLATE ABINAO 85% GUANAJA 5614 70% 4653 Powerful & Tannic Abinao s very high cocoa content makes this a consistently bitter chocolate with flavorsome tannins and a pure taste of raw beans. Bittersweet & Elegant Guanaja takes on a remarkable bitterness, revealing a whole range of warm aromatic notes. 106: 3 x 1kg blocks ASHANTI 67% 6725 Chocolatey & Spicy Ashanti captivates with its intensely chocolatey, rounded flavors inflected with delicate notes of hazelnut, licorice, cinnamon and tonka beans. CARAÏBE 66% EXTRA BITTER 4654 61% 4657 ORIADO 60% 12164 Balanced & Roasted Caraïbe reveals its rounded notes of chocolate and toasted nuts against a fabulously balanced backdrop, finishing with a slight hint of woodiness. 107: 3 x 1kg blocks Chocolatey & Intense Extra Bitter s intense chocolatey flavor and powerful character is set against a bitter body. 100: 3 x 1kg blocks Soft & Balanced Oriado has a balanced character which instantly reveals the rounded flavor and power of its cocoa content, before developing into ripe, tangy fruit aromas. CARAQUE 56% 102 Chocolatey & Balanced Caraque develops toasted fruity notes followed by spice-tinted chocolatey notes. Name Code Min. Cocoa % Abinao 5614 85% Guanaja 4653 106 70% Ashanti 6725 67% Caraïbe Extra Bitter 4654 107 4657 100 66% 61% Oriado 12164 60% Caraque 102 56% Coating Molding Bars Composition Best-Before Packaging Sugar 14% Fat 48% - - 14 months 3kg feve bag Sugar 29% Fat 42% 14 months 3kg feve bag 3 x 1kg blocks Sugar 32% Fat 40% 14 months 3kg feve bag Sugar 33% Fat 40% 14 months 3kg feve bag 3 x 1kg blocks Sugar 38% Fat 38% 14 months Mousses Cream Mixes & Ganaches Ice Creams & Sorbets 3kg feve bag 3 x 1kg blocks Sugar 38% Fat 39% 18 months 3kg feve bag Sugar 43% Fat 37% 14 months 3 x 1kg blocks 10 Ideal Application Recommended Application
Grands Chocolats MILK CHOCOLATE GUANAJA LACTÉE 41% JIVARA ORIZABA 7547 40% 4658 39% 6640 Powerful Chocolate Taste Guanaja Lactée is a captivating chocolate with a forceful chocolatey flavor sweetened and enveloped by long milky notes with just a hint of sugar. Creamy & Chocolatey Its intense flavor of cocoa-rich notes is simply irresistible. Their creamy tone perfectly complements its final vanilla and malt notes. 189: 3 x 1kg blocks Milky & Creamy Just like the milk you find in high altitudes, Orizaba is exceptionally fine. It melts in the mouth with long, intense milk notes. BITTER LACTÉE 39% 6591 Chocolatey & Caramel Notes Along with its subtle touch of cookie-flavored caramel, Bitter Lactée has a powerful ultra-milky heart. Its intense chocolatey aromas are set off with a delicate bitterness. Name Code Min. Cocoa % Guanaja Lactée 7547 41% Jivara 4658 189 40% Orizaba 6640 39% Bitter Lactée 6591 39% Coating Composition Best-Before Packaging Sugar 34% Milk 24% Fat 41% 12 months 3kg feve bag Sugar 34% Milk 23% Fat 41% 12 months 3kg feve bag 3 x 1kg blocks Sugar 37% Milk 18% Fat 39% 12 months 3kg feve bag Sugar 42% Milk 18% Fat 38% 12 months 3 x 1kg blocks 11 Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application Recommended Application
Grand Cru de Terroir With its Grand Cru de Terroir range, Valrhona is offering you chocolates with unique flavors that truly represent their plantation of origin. For years, Valrhona s sourcing team have scoured the planet to get to know each nation s different plantations, examining the terrain, soil and climate which have such an influence on the cocoa they produce. This means Valrhona is able to select cocoas from the best plantations where nature is able to thrive and people are cultivating their own unique expertise, harvesting, fermenting and drying the beans themselves. DARK CHOCOLATE ARAGUANI 72% ANDOA NOIRE KALAPAÏA 4656 70% 12515 70% 12221 Pure Venezuela Chocolatey & Full-bodied Araguani offers rich, complex aromatics of warm raisin, chestnut and licorice notes alongside toasted flavors, all set against a distinctively bitter backdrop. Pure Peru Citrus & Intense Bitterness Andoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth. Pure Papua New Guinea Acid & Roasted Kalapaïa has a forceful acidic tang which is set off by fruity notes. These gradually give way to roasted raw bean flavors. NYANGBO 68% ALPACO KALINGO 6085 66% 5572 NEW 65% 9789 Pure Ghana Chocolatey & Roasted After a coyly acidic opening, Nyangbo bursts with rounded, warm chocolatey notes before revealing another, more toasted character loaded with mild spices. Pure Ecuador Oaky & Floral Alpaco s delicate floral aromas melt into ultra-chocolatey notes. Pure Grenada Spicy Freshness Kalingo s flavors have a remarkably intense freshness and an immense finesse. The chocolatey note is finely balanced with a dash of peppermint. MANJARI 64% 4655 TAÏNORI 64% ILLANKA 5571 63% 9559 MACAÉ 62% 6221 Pure Madagascar Tangy & Red Fruit Manjari unleashes the fresh, tangy notes of red berries, with a delicate finish recalling toasted nuts and dried fruits. 117: 3 x 1kg blocks Pure Dominican Republic Yellow Fruits & Intense Taïnori slowly reveals fresh tropical fruit flavors followed by notes of toasted nuts and dried fruits with a hint of warm bread. Pure Peru Fruity & Creamy Illanka has a surprisingly creamy texture and a chocolate flavor of rare intensity, enhanced with notes of roasted peanuts. Its piquant acidity on the palate reveals subtle dark berry aromas. Pure Brazil Dried Fruit & Black Tea Macaé has a strong cocoa flavor mixed with dried apricots, toasted cocoa and tea, with a deliciously bitter final note. MILK CHOCOLATE BAHIBÉ 46% ANDOA TANARIVA 9997 LACTÉE 39% 15001 33% 4659 Pure Dominican Republic Cocoa Intensity & Milky Thanks to its high cocoa content, Bahibé adds intense cocoa notes to its gentle milky flavor, with nutty hues, fruity acidity and a slightly bitter edge. Pure Peru Intense Milky Notes & Chocolatey Andoa Lactée is a melt-in-the-mouth chocolate with a powerful, authentic milk flavor and forthright cocoa notes to die for. Pure Madagascar Milky & Caramel Tanariva offers a balanced aromatic profile, combining tangy flavors which emerge alongside hints of milk and caramel. 3692: 3 x 1kg blocks 12
Grands Chocolats Name Code Min. Cocoa % Araguani 4656 72% Andoa Noire 12515 70% Kalapaïa 12221 70% Nyangbo 6085 68% Alpaco 5572 66% Kalingo 9789 65% Manjari 4655 117 64% Taïnori 5571 64% Illanka 9559 63% Macaé 6221 62% Bahibé 9997 46% Andoa Lactée 15001 39% Tanariva 4659 3692 33% Composition Best-Before Packaging Sugar 27% Fat 44% 14 months 3kg feve bag Sugar 29% Fat 42% 18 months 3kg feve bag Sugar 28% Fat 42% 14 months 3kg feve bag Sugar 31% Fat 41% 14 months 3kg feve bag Sugar 33% Fat 40% 14 months 3kg feve bag Sugar 34% Fat 39% 14 months 3kg feve bag Sugar 35% Fat 39% Sugar 35% Fat 39% Sugar 36% Fat 37% Coating Sugar 37% Fat 38% Molding 14 months 3kg feve bag 3 x 1kg blocks 14 months 3kg feve bag 14 months 3kg feve bag 14 months 3kg feve bag Sugar 30% Milk 23% Fat 43% 12 months 3kg feve bag Sugar 34% Milk 26% Fat 41% 15 months 3kg feve bag Sugar 37% Milk 28% Fat 36% 12 months Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application 3kg feve bag 3 x 1kg blocks Recommended Application 100% Cocoa Pure Paste 4 Cocoa Pure Pastes: Maximize or minimize the amount you use in your chocolates to make your own custom creations. Use as much or as little as you wish to create your own chocolate with a specific origin. ARAGUANI PURE PASTE ALPACO MANJARI TAÏNORI 5568 PURE PASTE 5569 PURE PASTE 5567 PURE PASTE 5570 100% COCOA Pure Venezuela Pure Ecuador Pure Madagascar Pure Dominican Republic Name (Pure Paste) Code Min. Cocoa % Araguani 5568 100% Alpaco 5569 100% Manjari 5567 100% Taïnori 5570 100% Composition Best-Before Packaging Sugar 0% Fat 54% - 14 months 3 x 1kg blocks Sugar 0% Fat 54% - 14 months 3 x 1kg blocks Sugar 0% Fat 54% - 14 months 3 x 1kg blocks Sugar 0% Fat 54% - 14 months 3 x 1kg blocks 13 Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application Recommended Application
DOUBLE FERMENTATION Valrhona has again pushed back the frontiers of what chocolate can do thanks to an innovative manufacturing process that opens the way for a new generation of aromatics: Double fermentation. To create a new range of sensory possibilities, after 10 years of working hand in hand with partner planters, Valrhona has revolutionized the way it processes its cocoa in plantations. The new process is such that once the traditional fermentation process is complete, we launch a second one by adding another ingredient. Valrhona s experts came up with the idea of using naturally sugar-rich fruit pulp to trigger this second fermentation. DOUBLE FERMENTATION KIDAVOA 50% NEW 13757 Banana & Malt Double Fermentation with banana Pure Madagascar Kidavoa is a rich, complex milk chocolate with a forceful character from the very first bite and hints of dried banana. Its milky notes are enhanced by a touch of tartness and slowly reveal fruity aromas. These are followed in their turn by spicier, malty notes, which finally give way to cocoa-rich bitterness. MANANKA ITAKUJA 62% 12220 55% 12219 Orange & Citric Freshness Double fermentation with orange pulp Pure Madagascar Sweet and fresh, Mananka first reveals its intense citrus notes, then takes on a distinctive, forceful acidic tang underpinned with a cocoa-rich, roasted body. Its bitter quality rounds off this chocolate s complex character. Passion Fruit & Chocolatey Intensity Double fermentation with passion fruit pulp Pure Brazil Itakuja excels from the very first bite: A bouquet of fruit aromas explodes, then gives way slowly but surely to the rounded flavors of Brazilian cocoa. DOUBLE FERMENTATIOIN Name Code Min. Cocoa % Kidavoa 13757 50% Mananka 12220 62% Itakuja 12219 55% Coating Composition Best-Before Packaging Sugar 40% Fat 39% - 14 months 3kg feve bag Sugar 32% Fat 37% - 14 months 3kg feve bag Sugar 43% Fat 38% - 14 months 3kg feve bag 14 Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application Recommended Application
A CERTIFIED ORGANIC & FAIRTRADE RANGE Four products with double certification, produced with respect for mankind and our planet. Sustainable development and fair trade have always been a key concern of ours. Our new Fairtrade-certified organic couverture chocolates are a perfect reflection of the standards and daily practice Valrhona has used since it was founded: Four products with double certification, produced with respect for mankind and our planet. CERTIFIED RANGE ANDOA NOIRE 70% 12515 Citrus & Intense Bitterness Pure Peru Andoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth. ORIADO ANDOA 60% 12164 LACTÉE 39% 15001 Soft & Balanced Intense Milky Mariage de Grands Notes Crus Blend: Peru & Chocolatey and Dominican Pure Peru Republic Andoa Lactée is a Oriado has a balanced melt-in-the-mouth character which chocolate with a instantly reveals the powerful, authentic rounded flavor and milk flavor and power of its cocoa forthright cocoa content, before notes to die for. developing into ripe, tangy fruit aromas. WAINA 35% 15002 Milky & Vanilla Notes Gourmet Creation Waina owes its slightly beige hue to its exclusive blond cane sugar. It reveals intense notes of fresh milk on the palate, punctuated with creamy touches which combine beautifully with the aroma of a Bourbon vanilla pod. Name Code Min. Cocoa % Andoa Noire 12515 70% Oriado 12164 60% Andoa Lactée 15001 39% Waina 15002 35% Coating Composition Best-Before Packaging Sugar 29% Fat 42% 18 months 3kg feve bag Sugar 38% Fat 39% 18 months 3kg feve bag Sugar 34% Milk 26% Fat 41% 15 months 3kg feve bag Sugar 42% Milk 21% Fat 41% - 12 months 3kg feve bag Ideal Application 15 Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Recommended Application
Professional Signature Through its "Professional Signature" range, designed for artians, Valrhona provides the grandest of chocolates which are guaranteed to be easy to use and provide excellent results. These blended chocolates are made with the utmost rigor according to Valrhona s strict specifications. They stand for their rounded flavor, perfect balance and stable aromas. Grands Chocolats DARK CHOCOLATE EXTRA AMER 67% 4663 Specifically For Fillings Extra Amer 67% beautifully balances a powerful flavor with a certain bitterness. Specially dedicated to recipes with a strong cocoa flavor. ÉQUATORIALE NOIRE 55% EXTRA NOIR 4661 53% 4664 Specifically For Coatings Équatoriale Noire 55% is a remarkably rounded product with intensely chocolatey gourmet notes that is also easy to use. 103: 3 x 1kg blocks Specifically For Fillings Extra Noir 53% is a Valrhona classic which is much loved for its highly pronounced chocolatey flavor and low cocoa butter content. MILK CHOCOLATE EXTRA COCOA PASTE 100% ÉQUATORIALE LACTÉE 35% 134 Extra Cocoa Paste singularly reinforces many products chocolate flavor, enriching them as a taste experience to give them a remarkable power. Specifically For Coatings Équatoriale Lactée 35% is Valrhona s milk chocolate par excellence in terms of both its flavor and color. 112: 3 x 1kg blocks SATILIA NOIRE 62% 6366 SATILIA 4662 LACTÉE 35% 6367 Specifically For Coatings A bitter aromatic character on the palate and subtle sweet almond aromas which slowly give way to lingering toasted, chocolatey notes. Specifically For Coatings Intensely chocolatey, with the merest hint of sugar and a light cookie flavor. Name Code Min. Cocoa % Extra Amer 4663 67% Équatoriale Noire 4661 103 55% Extra Noir 4664 53% Extra Cocoa Paste 134 100% Satilia Noire 6366 62% Équatoriale Lactée 4662 35% 112 Satilia Lactée 6367 35% Coating Composition Best-Before Packaging Sugar 32% Fat 37% - - - Sugar 43% Fat 38% 14 months 14 months 3kg feve bag 3kg feve bag 3 x 1kg blocks Sugar 45% Fat 31% - - - 14 months 3kg feve bag Sugar 0% Fat 54% - - - 14 months 3 x 1kg blocks Sugar 37% Fat 38% 14 months 20kg case of beans Sugar 43% Milk 19% Fat 39% 12 months 3kg feve bag 3 x 1kg blocks Sugar 43% Milk 21% Fat 37% 12 months 20kg case of beans 16 Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application Recommended Application
Innovations P125 CŒUR DE GUANAJA Chocolate Concentrate PLUS POINTS: An intense chocolate flavor A more malleable texture A darker colored chocolate Chocolate Concentrate 6360 Using the same blend of luxury cocoas as Guanaja, Cœur de Guanaja 80% is less sweet than a classic couverture chocolate and its aromatic power has been reinforced with a higher cocoa powder content. In some recipes, the cocoa butter in couverture chocolates limits the amount of chocolate you can use so you get a weaker chocolate flavor and a lighter color or it means you have to use cocoa powder, whose flavor and color are naturally less chocolatey. Cœur de Guanaja 80% is a luxury technical solution which lets you boost the intensity of chocolate you get in products that require cocoa butter. Cœur de Guanaja is a chocolate made using a recipe and manufacturing process that employ unique, innovative technology. The process is based on a technique that lets us concentrate aromas and offer malleable textures and a powerful chocolate taste Ideal for anyone who loves intensely flavorsome chocolate. The exceptionally low cocoa butter content allows for new, tastier applications. With Cœur de Guanaja you can achieve: - chocolate products with strong aromatic potential, - intensely chocolatey ice creams with a more malleable texture, - ganaches with an incomparably intense chocolate flavor. Because it is so concentrated, you get a deeper, mahogany chocolate color. Name P125 Cœur de Guanaja Code Min. Cocoa % Coating Composition Best-Before Packaging 6360 80% Sugar 19% Fat 34% - - - Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets 18 months 3kg feve bag P125 CŒUR DE GUANAJA is not suitable for tempering, molding or coating. 17
Gourmet Creation Valrhona s Gourmet Creation range invites you to use your creativity with products designed for professionals seeking out new flavors. By adding its expert mastery of cocoa to its pastry chefs inventive flair, Valrhona explores new flavors and creates flavor combinations like no other. WHITE CHOCOLATE WAINA 35% 15002 Milky & Vanilla Notes Waina owes its slightly beige hue to its exclusive blond cane sugar. It reveals intense notes of fresh milk on the palate, punctuated with creamy touches which combine beautifully with the aroma of a Bourbon vanilla pod. IVOIRE 35% OPALYS 4660 33% 8118 Smooth & a Hint of Vanilla A white chocolate with only a hint of sugar, Ivoire reveals its warm milk aromas topped off with light vanilla notes. 140: 3 x 1kg blocks Milky & Delicate Opalys is a chocolate with a delicate and pure coloration, creamy flavor and only the subtlest hint of sweetness. It has harmonious aromas of fresh milk and real vanilla. MILK CHOCOLATE CARAMÉLIA 36% 7098 Caramel & Salted Butter Notes Caramélia is a tender, gourmet, top-quality chocolate whose creamy milk and powerful salted butter caramel flavors never fail to delight. AZÉLIA 35% 11603 Hazelnut & Chocolatey The gourmet aromas unleashed after even the tiniest nibble make this chocolate irresistible. Various chocolate and toasted hazelnut notes elegantly combine on the palate. The beauty of Azélia is that it provides ultimate gourmet flavors while remaining pleasingly light. BISKÉLIA 34% 11387 Chocolatey & Toasted Biscuit Take a few bites and the fresh, creamy milk flavor gives way to warm notes of sponge cake and caramel topped off with a hint of salt. The chocolatey finish lingers delicately on the palate. This product has a complexity that only pure, simple pleasures provide. XOCOLINE LACTÉE 41% 6972 Milk Chocolate with No Added Sugar This couverture chocolate gracefully reveals its aromas, a remarkable mildness and the merest hint of sugar set off by a refined hint of bitterness. LAIT ORANGE 35% 123 A gourmet combination of luxury cocoa and milk aromas alongside the unmissable freshness of orange. Name Code Min. Cocoa % Waina 15002 35% Ivoire 4660 140 35% Opalys 8118 33% Azélia 11603 35% Xocoline Lactée 6972 41% Biskélia 11387 34% Caramélia 7098 36% Lait Orange 123 35% Composition Best-Before Packaging Sugar 42% Milk 21% Fat 41% - 12 months 3kg feve bag Sugar 43% Milk 21% Fat 41% 12 months 3kg feve bag 3 x 1kg blocks Sugar 32% Milk 33% 10 months 3kg feve bag Fat 43% Sugar 39% Milk 20% Fat 43% - 10 months 3kg feve bag Maltitol 35% Milk 24% Fat 40% 12 months 3 x 1kg blocks Sugar 45% Milk 27% Fat 41% - 12 months 3kg feve bag Sugar 34% Milk 20% Fat 38% - 12 months 3kg feve bag Sugar 43% Milk 19% Orange flavoring 0.3% Fat 40% Coating 18 Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets - 10 months 3 x 1kg blocks Ideal Application Recommended Application
Grands Chocolats DARK CHOCOLATE XOCOLINE 65% 5904 Dark Chocolate with No Added Sugar, for Total Freedom of Application This slightly acidic chocolate s fruit notes meld with toasted aromas which let a subtly woody, mild bitterness come to the fore. CAFÉ NOIR 57% NOIR ORANGE 120 56% 122 Arabica & Cocoa Blend A harmonious alliance of luxury cocoa aromas specially selected for this chocolate, along with all the force of mocha and Arabica coffees. A gourmet blend of luxury cocoa aromas and the unmissable freshness of orange notes. XOCOPILI 72% 5145 Spicy & Salty Dark Chocolate Pearls All the force of a luxury salted chocolate combined with a subtle mix of spices enhances and releases the best in your gourmet creations XOCOMÉLI 57% 6566 Spiced Dark Chocolate Pearls for Desserts An exotic, fresh, soothing blend of sweet and fruity spices with a hint ground hesperidium. Name Code Min. Cocoa % Xocoline 5904 65% Café Noir 120 57% Noir Orange 122 56% Xocopili 5145 72% Xocoméli 6566 57% Coating Composition Best-Before Packaging Maltitol 34% Fat 42% 14 months 3 x 1kg blocks Sugar 40% Coffee 1.3% Fat 37% - 10 months 3 x 1kg blocks Sugar 43% Orange Flavoring 0.3% - 10 months 3 x 1kg blocks Fat 38% Sugar 26% Spices 4% Fat 42% - - - - - - 18 months Sugar 34% Spices 2% Fat 38% - - - - - - 14 months 19 Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application 1kg pot of pearls 1kg pot of pearls Recommended Application
The Blond Line With our blond-colored range, we wanted to stand out from the traditional world of white chocolate by combining all our chocolatiers expertise with unique, natural ingredients. These carefully selected raw materials give the blond-colored range its utterly unique color and taste, offering you a whole new avenue for your creativity. Discover two all-new sensory experiences with BLOND DULCEY 32% and BLOND ORELYS 35% and combine gourmet deliciousness with fresh flavor in multiple applications for pastry and chocolate. BLOND DULCEY 32% 9458 Creamy & Toasty A natural golden blond AROMATIC QUALITIES Dulcey boasts a blond color, a creamy, unctuous texture and an intensely delicious cookie flavor with only a hint of sweetness which gives way to generous shortbread notes with a pinch of salt. Name Code Min. Cocoa % BLOND DULCEY 9458 32% Coating Composition Best-Before Packaging Sugar 28.8% Fat 45% Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Blond is not a legal definition. Ideal Application 12 months 3kg feve bag Recommended Application 20
TWO COMPLEMENTARY AROMATIC PROFILES BLOND ORELYS 35% NEW EXCEPTIONAL BLOND ORELYS A unique, totally natural blond color to inspire new ideas. Specific aromatics that blend freshness, gourmet flavor and subtle licorice notes. 100% natural, preservative-free ingredients. An inspiring product that opens up a whole world of possibilities for gastronomy professionals. 13536 Licorice & Creamy Natural flecked with glimmers of golden brown AROMATIC QUALITIES This chocolate s sweet gourmet freshness is clear from the very first bite thanks to its classic licorice aromatic notes which are later complemented by hints of biscuit. Name Code Min. Cocoa % BLOND ORELYS 13536 32% Coating Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Composition Best-Before Packaging Sugar 28.8% Fat 45% - 12 months 3kg feve bag Ideal Application Recommended Application 21
#GoBoldWithValrhonaFruit YOU RE THE EXPERT WHEN IT COMES TO WORKING WITH CHOCOLATE NOW YOU CAN EXTEND THAT EXPERTISE TO FRUIT AND NUTS! Sugar Fruit Cocoa Butter THE INSPIRED INSPIRATION BEAN DISCOVER INSPIRATION Inspiration is Valrhona s first range of fruit couvertures created with 100% natural ingredients. All Valrhona s chocolate-making expertise has been put to use to develop this technical breakthrough, combining the unique texture of cocoa butter with the color and intense flavor of fruit. At last, you can use fruit however you want... The only limit is your own imagination! ADVANTAGES An intense, gourmet fruit flavor, which has been expertly developed by Valrhona s R&D teams 100% natural, preservative-free ingredients, with no artificial colors or flavors A texture that can be used just like couverture chocolate A revolution in the way chocolatiers can use fruit and nuts, with an almost endless list of applications: Molding, bars, coatings, mousses, cream mixes, ganaches, ice creams and sorbets. THE INSPIRATION RANGE BRINGS YOU FRUIT AS YOU HAVE NEVER SEEN IT BEFORE NEVER TASTED IT BEFORE NEVER WORKED WITH IT BEFORE Shaped into beans with gourmet colors. The unique texture of cocoa butter and the color and intense flavor of fruit. Fruit couvertures which you can use just like any other couverture chocolate, with an infinite variety of applications. 22
ALMOND 14029 Almond Inspiration is the first ever creation from the Inspiration range Natural color. All the gourmet flavor of almonds. A subtle balance between the melting texture of chocolate and pure, intense almond notes. It is similar in color to green almonds and can be used just like a couverture chocolate in molds, mousses, cream mixes, ganaches, ice creams, sorbets and even as a coating. The pure, intense taste of this almond couverture with honey notes blends particularly well with sel de Guérande, citrus fruits such as kumquat, forest fruits such as redcurrants, tirphal pepper and even ginger or lemongrass. Coating Molding Name Code Composition Best-Before Packaging Bars Mousses Cream Mixes & Ganaches Ice Creams & Sorbets ALMOND INSPIRATION 14029 Cocoa Butter 30% min. Almonds 31% Sugar 38% Fat 41% 14 months 3kg feve bag Ideal Application Recommended Application 23
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Nuts Discover all the warm taste of nuts in Valrhona s praline, Gianduja-Style and almond paste ranges. 26 30 31 PRALINES GIANDUJA-STYLE ALMOND PASTES 25
THE RULE OF 3 When you re choosing your praline, remember these three factors 1 CHOICE OF NUT ALMOND HAZELNUT ALMOND & HAZELNUT 2 CHOICE OF FLAVOR RICH CARAMEL OR FRUIT REVELATION CARAMELIZATION TOASTED NOTES 3 CHOICE OF INTENSITY CARAMELIZATION OR TOASTED NOTES RICH CARAMEL FRUIT REVELATION FRUIT REVELATION Pralines Like No Other PECAN PRALINE 50% PISTACHIO PRALINE 11937 42% 11936 Almond Grands Pralinés(Valencia almonds from Spain) ALMOND PRALINE 70% ALMOND PRALINE 60% The fresh, intense taste of pecan nuts. This new Pecan Praline 50% has a surprisingly intense aromatic character. It is an ideal addition to the Fruit Revelations range, bringing out pecans finest natural flavors. 9015 The flavor here is both very slightly sweet and long on the palate. Its richly toasted notes bring a beautiful intensity to the almonds nutty taste. 2260 TOASTED NOTES TOASTED NOTES Exceptionally intense cooked caramel notes and a slight hint of sweetness. ALMOND PRALINE 50% The sweetness of pistachio The new Pistachio Praline 42% enriches the aromatic palette of Valrhona s Grands Pralinés range. It stands out for its color and gourmet pistachio notes. 2259 TOASTED NOTES Almond Praline 50% beautifully balances cooked caramel notes with hints of sweetness. CARAMELIZATION CARAMELIZATION 26
Nuts Hazelnut Grands Pralines (Roman hazelnuts from Italy) RICH CARAMEL FRUIT REVELATION HAZELNUT PRALINE 66% HAZELNUT PRALINE 60% 7531 An unusually powerful nutty taste. The pure hazelnut flavor lingers on the palate. 2258 TOASTED NOTES Hazelnut Praline 60% has the merest sweet hint of soft caramel. HAZELNUT PRALINE 55% HAZELNUT PRALINE 50% 11309 Its authentic, pure nutty notes intensify with every mouthful. 2257 TOASTED NOTES This praline s flavor with powerful hints of cooked caramel finishes with hazelnut notes. CARAMELIZATION CARAMELIZATION Fruit Flavor Nuts % Composition Best-Before Bucket Packaging Associated Code Pecan Fruit Revelation 50% Pecan nuts 50% Sugar 50% Fat 36% 12 months 5kg bucket 11937 Pistachio Fruit Revelation 42% Pistachios 42% Almonds 18% Sugar 40% Fat 34% 12 months 5kg bucket 11936 Almond Fruit Revelation 70% Almonds 70% Sugar 30% Fat 36% 12 months 5kg bucket 9015 Sachet Packaging Associated Code 3kg stand-up pouch 10857 Almond Rich Caramel 60% Almonds 60% Sugar 40% Fat 34% 12 months 5kg bucket 2260 Almond Rich Caramel 50% Almonds 50% Sugar 50% Fat 30% 12 months 5kg bucket 2259 Hazelnut Fruit Revelation 66% Hazelnuts 53% Almonds 13% Sugar 34% Fat 42% 12 months 5kg bucket 7531 Hazelnut Fruit Revelation 55% Hazelnuts 55% Sugar 45% Fat 33% 12 months 5kg bucket 11309 Hazelnut Rich Caramel 60% Hazelnuts 60% Sugar 40% Fat 38% 12 months 5kg bucket 2258 3kg stand-up pouch 10862 Hazelnut Rich Caramel 50% Hazelnuts 50% Sugar 50% Fat 30% 12 months 5kg bucket 2257 27 Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application Recommended Application
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Nuts Almond/Hazelnut Grands Pralines (Valencia almonds from Spain/Roman hazelnuts from Italy) FRUIT REVELATION ALMOND & HAZELNUT PRALINE 60% FRUITY ALMOND & 11307 HAZELNUT PRALINE 50% 4697 A beautiful harmony of fruity notes combining the subtle flavor of green almonds with the aromatic power of fresh hazelnuts. This Praline 50% offers only the slightest hint of sugar on the palate thanks to its toasted nutty notes. With its smooth, even texture, this finely ground praline brings a warm brown shade to all your traditional applications. TOASTED NOTES TOASTED NOTES ALMOND & HAZELNUT TRADITIONAL PRALINE 50% CRUNCHY FRUITY ALMOND & 2263 HAZELNUT 5621 This unique praline in Valrhona s range offers a fresh sensation thanks to its nut and sugar pieces combined with real gourmet flavor. TOASTED NOTES PRALINE 50% Crunchy Almond & Hazelnut Praline 50% is scattered with nut pieces to make it even crunchier. The lightly toasted, ground almond and hazelnut flavors make this praline an invaluable ingredient for your chocolate bonbons. TOASTED NOTES RICH CARAMEL ALMOND & HAZELNUT PRALINE 50% 2261 The light caramel notes here are both mild and sweet, but they also preserve the almond and hazelnut flavors found in this 50% nut praline. CARAMELIZATION Fruit Flavor Nuts % Composition Best-Before Almond & Hazelnut Praline Fruit Revelation 60% Fruity Almond & Hazelnut Praline Almond & Hazelnut Traditional Praline Crunchy Fruity Almond & Hazelnut Praline Fruit Revelation 50% Fruit Revelation 50% Fruit Revelation 50% Almond & Hazelnut Praline Rich Caramel 50% Bucket Packaging Associated Code Almonds 30% Hazelnuts 30% Sugar 40% Fat 33% 12 months 5kg bucket 11307 Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% - - 12 months 5kg bucket 4697 Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% - Excluding marbling Almonds 25% Hazelnuts 25% Sugar 50% Fat 28% 12 months 5kg bucket 2263 12 months 5kg bucket 5621 Sachet Packaging Almonds 25% Hazelnuts 25% Sugar 50% Fat 30% 12 months 5kg bucket 2261 3kg stand-up pouch Ideal Application 29 Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Associated Code 10859 Recommended Application
Gianduja-Style Gianduja is a mixture of toasted hazelnuts, cocoa beans and sugar brewed over several hours before being very finely ground. Cocoa beans and hazelnuts are roasted separately at specific temperatures. NOISETTE CLAIR 39% NOISETTE 2266 LAIT 35% 6993 NOISETTE NOIR 34% 2264 Hazelnut paste set in cocoa butter. A mixture of luxury cocoas, hazelnuts and milk with a melting texture. 7112: 1kg slab The pure flavor of dark chocolate and hazelnuts. Immense aromatic power. Name Code Min. Nuts % Composition Best-Before Packaging Noisette Clair 2266 39% Hazelnuts 39% Sugar 50% Cocoa Butter 10% Fat 36% Noisette Lait 6993 7112 9 months 5kg bucket 35% Hazelnuts 35% Sugar 35% Cocoa 16% Milk 13% Fat 39% 9 months 3 x 1kg blocks 1kg slab Noisette Noir 2264 34% Hazelnuts 34% Sugar 34% Cocoa 28% Milk 3% Fat 40% Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Ideal Application 9 months 3 x 1kg blocks Recommended Application 30
Almond Pastes Nuts The almonds are blanched and their skins removed, before they are cooked in sugar syrup. This mixture is then ground as roughly or finely as the end product requires. ALMOND PASTE FROM PROVENCE 70% 3212 ALMOND PASTE 55% 7942 High almond content. A classic Provencal almond taste, with only a hint of sweetness. The pure, intense flavor of almonds with the merest hint of sweetness. Can be used in a whole variety of applications. ALMOND PASTE FROM PROVENCE 50% 3211 ALMOND PASTE 33% 5090 A classic Provencal almond taste, with a balanced taste. Easy to shape and use, with a light color that dyes beautifully. Name Code Min. Cocoa % Mousses Cream Mixes & Ganaches Ice Creams & Sorbets Composition Best-Before Packaging Shaping Almond Paste From Provence 3212 70% Almonds 70% - 5 months 4kg tub Almond Paste 7942 55% Almonds 55% - - 8 months 3.5kg tub Almond Paste From Provence 3211 50% Almonds 50% 9 months 4kg tub Almond Paste 5090 33% Almonds 33% - - - Ideal Application 12 months 4kg tub Recommended Application 31
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Service Products Valrhona has a range of products to help you make your creations and optimize your time while maintaining quality. 34 35 36 38 38 38 READY-TO-FILL FINISHING TOUCHES FILLINGS DECORATION DRINKS READY-TO-USE 33
Ready-To-Fill As well its classic hollow shapes, Valrhona provides three original chocolate shapes and shell sizes which are ready to fill when making chocolate bonbons, sweet petits fours, small cakes or plated desserts. These are products which let you stand out and assemble original delights. DARK HOLLOW SPHERE 1732 Dark chocolate 55% DARK CHOCOLATE PALET 4325 Dark chocolate 55% FOR CHOCOLATE BONBONS Composition: Cocoa 55% Sugar 43% - Fat 38% 1 box = 504 pieces Best-Before: 12 months Weight: Approx. 2.6g/chocolate 1733 Milk chocolate 35% Composition: Cocoa 35% Sugar 43% - Milk 19% - Fat 39% 1 box = 504 pieces Best-Before: 10 months Weight: Approx. 2.6g/chocolate MILK CHOCOLATE PALET Composition: Cocoa 55% Sugar 43% - Fat 38% 1 box = 630 pieces Best-Before: 12 months Weight: Approx. 2.2g/chocolate 4326 Milk chocolate 35% Composition: Cocoa 35% Sugar 43% - Milk 19% - Fat 39% 1 box = 630 pieces Best-Before: 10 months Weight: Approx. 2.2g/chocolate IVOIRE HOLLOW SPHERE 1734 White chocolate 35% Composition: Cocoa 35% Sugar 43% - Milk 21% - Fat 41% 1 box = 504 pieces Best-Before: 8 months Weight: Approx. 2.6g/chocolate MIDI FORMAT: FOR SMALL CAKES SPHERIS OVALIS 4751 Dark chocolate 55% Composition: Sugar 43% - Fat 37% 1 box = 270 pieces Best-Before: 12 months Weight: Approx. 3.1g/chocolate 4752 Dark chocolate 55% Composition: Sugar 43% - Fat 37% 1 box = 270 pieces Best-Before: 12 months Weight: Approx. 3.1g/chocolate MINI FORMAT: FOR SWEET AMUSE-BOUCHE OVALIS 4324 Dark chocolate 55% Composition: Sugar 43% - Fat 37% 1 box = 343 pieces Best-Before: 12 months Weight: Approx. 1.7g/chocolate DESSERT FORMAT: FOR DESSERTS SPHERIS SOLSTIS 4319 OVALIS 4320 Dark chocolate 55% Dark chocolate 55% Composition: Sugar 43% - Fat 37% Composition: Sugar 43% - Fat 37% 1 box = 45 pieces 1 box = 45 pieces Best-Before: 12 months Best-Before: 12 months Weight: Approx. 9.4g/chocolate Weight: Approx. 12g/chocolate 6409 Dark chocolate 55% Composition: Sugar 43% - Fat 37% 1 box = 45 pieces Best-Before: 12 months Weight: Approx. 9.6g/chocolate SOLSTIS IVOIRE 14645 White chocolate 35% Composition: Cocoa 35% Sugar 43% - Milk 21% - Fat 41% 1 box = 45 pieces Best-Before: 8 months Weight: Approx. 9.6g/chocolate 34
Finishing Touches Glazing and frosting are indispensable products when you re finishing your desserts and pastries, saving you time and guaranteeing beautiful results. Service Products ABSOLU CRISTAL NEUTRAL GLAZE 5010 SOFT ABSOLU GLAZE 2051 Transparent & Flavorless. A central part of all your desserts, this unique product guarantees exceptionally textured creations. It provides sparklingly shiny glazing and coating and a faultless hold at positive and negative temperatures. Composition: Sugar 36% Lidded 5kg bucket Best-Before: 12 months Before opening: 12 months in a cool, dry place After opening: 1 month in the refrigerator 39% cocoa minimum 1kg pot Best-Before: 6 months Before opening: Temperature < 70 F (20 C) After opening: Refrigerate or Use within 4 days DARK SUGAR PASTE 11820 MILK SUGAR PASTE 11821 18% cocoa minimum 4.5% cocoa minimum 10kg case with sealed bag Best-Before: 12 months Preservation: Store in a cool, dry place between 60-65 F (16-18 C) 10kg case with sealed bag Best-Before: 12 months Preservation: Store in a cool, dry place between 60-65 F (16-18 C) 35
Fillings Reinforce the chocolate s flavor or add a little bit of crunch: This range of filling slips ideally into your preparations. ETNAO GUANAJA 14760 ETNAO 14755 Guanaja dark chocolate PASSION Passionfruit purée and ganache milk chocolate ganache Box of 40 bonbons Box of 40 bonbons Best-Before: 8 months Best-Before: 8 months Weight: Approx. 18g/chocolate Weight: Approx. 18g/chocolate ETNAO PRALINÉ 14756 ETNAO 14754 Toasted hazelnut and NOIX DE COCO Coconut-flavored milk chocolate ganache milk chocolate ganache Box of 40 bonbons Box of 40 bonbons Best-Before: 8 months Best-Before: 8 months Weight: Approx. 18g/chocolate Weight: Approx. 18g/chocolate DARK CHOCOLATE PEARLS 4341 DARK CHOCOLATE 4719 CRUNCHY PEARLS Dark chocolate 55% Pure cocoa butter 4kg bag Best-Before: 14 months Biscuity cereals coated in 55% dark chocolate. Pure cocoa butter 3kg bag Best-Before: 14 months CARAMÉLIA CRUNCHY PEARLS 8425 Biscuity cereals coated in 36% milk chocolate with a fine caramel taste. Pure cocoa butter 3kg bag Best-Before: 12 months OPALYS CRUNCHY PEARLS 10843 Biscuity cereals coated in 87% white chocolate. Cocoa butter 34% minimum 3kg bag Best-Before: 10 months DULCEY CRUNCHY PEARLS 10840 Biscuity cereals coated in 87% white chocolate. Cocoa butter 35% minimum 3kg bag Best-Before: 10 months 36
Service Products DARK CHOCOLATE BÂTONS PETITS PAINS 55% - A new composition created using a Valrhona Grand Chocolat couverture with rounded, chocolatey, gourmet notes. - A high cocoa content (55%) that gives the product a strong cocoa flavor. - A molded baton shape that no longer pierces your pastry. - Composition that perfectly resists cooking. 12789 5.5g - 55% 8cm 1.6kg box (Approx. 300 pieces) DARK CHOCOLATE BÂTONS PETITS PAINS 48% - A new recipe designed to please all tastes and palates: Powerful cocoa notes and natural vanilla extracts. - Specially shaped batons that no longer pierce your pastry. - Composition perfectly suited to cooking. - 3 different shapes so you can choose the best product(s) for your needs. 12062 3.2g - 48% 8cm 1.6kg box (Approx. 500 pieces) 12061 12087 5.3g - 48% 8cm 1.6kg box (Approx. 300 pieces) 15.4g - 48% 36cm 5kg box DARK CHOCOLATE DROPS 52% 12060 - A perfect recipe: designed to be easy to use in pastries and baked goods and with a popular flavor that will please all your customers. - A format suited to all your needs (6kg box). 6kg box (Approx. 7,500 drops/kg) MILK CHOCOLATE DROPS 32% 12139 WHITE 15073 CHOCOLATE DROPS 24% - Thanks to their aromatic character combining cocoa and milk punctuated with light caramel notes, these chocolate chips give your creations a gourmet sweetness. - A format suited to all your needs (6kg box). 6kg box (7,500 drops/kg) - Delicately sweet with a hint of vanilla, Valrhona s white chocolate chips are made using classic, well-balanced white chocolate. - A format suited to all your needs (6kg box). 6kg box (7,500 drops/kg) DARK CHOCOLATE DROPS 60% 12140 - A balanced product with a high cocoa content that gives it a powerful cocoa flavor accompanied by a natural vanilla aroma. - A format adapted to your needs: a 5kg box containing 20,000 drops, so you can use this product in a vast number of recipes. 5kg case (4,000 drops/kg) COCOA BUTTER CLARIFIED 160 LIQUID 5009 Composition: BUTTER Composition: Dehydrated dairy fat Cocoa butter 100% 99.9% Fat 100% Maximum moisture 3kg bucket content 0.1% Best-Before: 8 months 2kg box Best-Before: 12 months COCOA POWDER 159 Composition: Cocoa 100% Fat 21% Box = 3 x 1kg bags Best-Before: 24 months COCOA NIBS 3285 ÉCLAT 8029 D OR Composition: Cocoa beans 100% Pieces of Crêpe Dentelle Fat 54% 4kg case (4 x 1kg bags) 1kg bag Best-Before: 12 months Best-Before: 12 months 37
Decoration DARK CHOCOLATE VERMICELLI 180 EXTRA FINE DARK 184 CHOCOLATE FLAKES FINE DARK GRANULES 183 Pure cocoa butter 1kg box Best-Before: 14 months Pure cocoa butter 1kg box Best-Before: 14 months Pure cocoa butter 1kg box Best-Before: 14 months FINE DARK CHOCOLATE FLAKES 185 Pure cocoa butter 1kg box Best-Before: 14 months BLUE DECORATION 141 Permanent Pure cocoa butter 3 x 1kg blocks Best-Before: 12 months ORANGE DECORATION 142 Permanent Orange-Flavored Pure cocoa butter 3 x 1kg blocks Best-Before: 10 months GREEN DECORATION 143 October 1 - March 31 Pure cocoa butter 3 x 1kg blocks Best-Before: 12 months YELLOW DECORATION 144 October 1 - March 31 Pure cocoa butter 3 x 1kg blocks Best-Before: 12 months PINK DECORATION 146 October 1 - March 31 Pure cocoa butter 3 x 1kg blocks Best-Before: 12 months Drinks Made using real chocolate pieces, so you can offer your customers a delicious hot chocolate. It offers a unique, thick and creamy consistency combined with a highly chocolatey flavor that lingers on the palate with only a hint of sweetness. CELAYA HOT CHOCOLATE 3209 A chocolate drink with 17.5% dark chocolate. 6 x 1 Liter Best-Before: 8 months Ready-To-Use DARK MOUSSES & SOUFFLÉS 3717 Chocolate preparation for mousses and soufflés (65% chocolate) Composition: Cocoa 34% Sugar 32% - Milk 24% - Fat 20% 3kg tub Best-Before: 6 months at 40 F (4 C) Store at 40 F (4 C) Max. 5 days after opening 38
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01/2017 - Photo credits: Sophie Brandström - Ginko - P. Lippmann - T. Valla - J. Bryon - Y. Geoffray. Reproduction prohibited, all rights reserved. VALRHONA - 26600 Tain l Hermitage - FRANCE www.valrhona.com scvalrhona@valrhona.fr Customer services in France: +33 (0)4 75 09 26 38