Catalogue Laboratoire

Yo u r P a s s i o n d e s e r v e s t h e E x c e p t i o n n a l

VALRHONA INC
45 Main Street, Suite 1054 - Brooklyn
NEW YORK 11201

VALRHONA BELGIQUE
Boulevard de France, 9
1420 BRAINE L’ALLEUD

VALRHONA ESPAÑA S.L.

C/Pau Claris 95 1°-1A
08009 BARCELONA

VALRHONA FAR EAST

Bloc 219, Henderson Road
≠ 2-3 Henderson Industrial Park
159556 SINGAPORE`

VALRHONA ITALIA S.R.L.

Piazza Gerusalemme, 7
20150 MILANO

VALRHONA JAPON S.A.

Kubodera Twin Tower BLDG 6 F
2-9-4 Kudan-Minami Chiyoda-Ku
TOKYO 102-0074

ECOLE DU GRAND CHOCOLAT VALRHONA

8, quai du Général de Gaulle
26600 TAIN L’HERMITAGE

Photos : GINKO - Peter Lippmann - Réf : 6600 - 12/08

Chocolaterie Valrhona
26600 Tain l’Hermitage - France
Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
www.valrhona.com
Partner of Professional Chefs Specialist of Taste
In 1922, an Artisan pastry chef, Albéric Guironnet, opened a chocolate factory, the Chocolaterie du Vivarais,
in Tain l’Hermitage (France), known today as Valrhona. Taste: a fundamental value
Over the years, and thanks to the men and women succeeding A. Guironnet, the company has continued to maintain its
profound attachment to traditional quality for products destined for the food industry. The taste of Valrhona products is acknowledged,
both by professionals and chocolate gourmets, as being frank,
Through total mastery of all the stages of cocoa production, continuous research on improving and preserving taste typical, complex…in a word, exceptional. Cultivating taste is one
and the technical skills developed within the workshops and by l’Ecole du Grand Chocolat, Valrhona has developed of the company’s fundamental values. The “culture of taste”
an ever-progressing range of chocolates and service products for Artisans. motivates the work of all women and men at Valrhona
where of their principal mission is the development
and preservation of each product’s aromatic profile.

Valrhona, expert from the plantation to chocolate design

Planter, Selector and Blender since 1922, Valrhona has cultivated a passion for rare,
high quality cocoa beans around the world: the origins of exceptional chocolate.
Flavours and Chocolates
Planting For over 15 years, Valrhona has built up
As opposed to current practices, Valrhona does not buy its cocoa at random from a “cacaothèque”, a data bank recording
fluctuating and erratic markets, but rather involves itself at the source of cocoa production. information about the taste and flavour
Partnerships developed with planters, through trust and respect commitments have made possible the harvest of each variety of cocoa analysed.
of rare quality cocoa beans to make the very best chocolates. It is from this data that the chocolates
of the future can be assembled along with
Selecting the pure origins. To help each professional
To Valrhona, the notion of origins is not a quality in itself, unless it is determined by the strict demands born
to choose the right chocolate according
of a passion for taste. And that is why, in the earliest stages of a product’s life, Valrhona’s sourcing experts travel
to its gustative characteristics, Valrhona proposes The Valrhona
the world to find the very best plots where they only select cocoa beans that demonstrate an exceptional
organoleptic profile.
an original system, “Tasting Wheels” Taste Foundation
later on in this document.
Blending In order to reinforce its values and widen
In the heart of the cacaothèque laboratory, just like the celebrated “noses” who create perfumes, Valrhona’s dedicated out its strategy for the promotion
blenders create original new flavor combinations for truly unique, great chocolates. Their secret? A blend of fine cocoa of taste, it was a natural step for
beans of different varieties and origins, specifically combined to reveal all of their aromatic potential. Taste: criteria N°1 for quality Valrhona to create the Valrhona Taste
Foundation in 2006. The aim of the
Taste is the fundamental criteria for quality at Valrhona, Foundation is to promote, encourage
and our sensorial analysis laboratory is one of the most exclusive and support all initiatives which

L’École in the profession. More than 160 people from the chocolate
making industry constitute the tasting juries for raw materials,
seek to preserve,
enrich or promote

du Grand Chocolat products in the course of development or finished products. taste.

In 1988, Valrhona created a professional training centre in Tain l’Hermitage to help customers’ teams to learn
specific technical skills in the fields of patisserie and chocolate making. Since then, the team of pastry chefs
at l’Ecole du Grand Chocolat receives more than 800 trainees a year from the four corners of the earth.
Moreover, l’Ecole creates and publishes over 100 new recipes a season for patisserie, desserts or chocolates.
In 2007, Valrhona has opened a new Ecole du Grand Chocolat in Tokyo (Japan).
Ecole du Grand Chocolat
8, quai du Général de Gaulle
26600 TAIN L’HERMITAGE
Tél : +33 (0)4 75 07 90 95
Fax : +33 (0)4 75 07 88 20
e-Mail : ecole@valrhona.fr
www.valrhona.com
Where taste is backed up by a dedicated quest for quality
Valrhona has always demonstrated its commitment to exceptional quality, and anything less is unacceptable
at any level of the company.
Valrhona strategy focuses on three
main areas:
1. Employees
OHSAS 18001 Certification since 2004: Occuptional Health & Safety Management System.
2. Environment
ISO 14001 Certification since 2005: Environmental Management Standard.
3. Clients
ISO 22000 Certification since 2006: Food Safety Management System.

2 3
Tasting Wheels
of Grands Chocolats Valrhona
Valrhona has opened the doors to sensorial analysis, to introduce you to a more discerning way to enjoy The Grand Chocolat,

Chocolates
facilitating your choices and offering a sensorial identity to your recipes by adapting them to your taste, to your desires
and to the enjoyment expected by your clients. Dark or Milk Chocolate? Let yourself be guided through the subtleties
and the range of aromatic nuances of our chocolates.

Dark Chocolate BLEND OF GR

AND
SC
Couvertures Extra Bitter 61%
Gara
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70% Character, Bitterness, que

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Milk Chocolate BLEND

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anaja Lac Creamy, Pow 0%
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8 = intense • 1 = low intense

= intense • = low intense
4 5
 The Valrhona Chocolates Range
For a professional chocolate confectioner or pastry chef, the criteria to take into consideration when choosing raw
ingredients are its taste but also its origin and its technical characteristics. Valrhona proposes five families of chocolates
enabling professionals to find the products best corresponding to their needs and which they can transform creatively.
Blend of Grands Crus
The original composition of the
chocolates in the Valrhona “Blend
of Grands Crus” collection gives them
a complex flavour that is truly exclusive.
In their “cacaothèque” - and with all
the genius of perfumers - Valrhona
blenders create original harmonies for
fine chocolates with an inimitable taste.
The secret, behind the flavour, lies
largely in the blends of fine cocoas of
different varieties and origins, chosen
because they marry so well and have
great aromatic potential. The exquisite
flavour is also due to the finely tuned
manufacturing process, which requires
several days, and is carried out by men
and women who are passionate about
the taste they produce with every new
blend.
Valrhona orchestrates each “Blend
of Grands Crus” vintage with pride,
patience and all the care required to
meet its own high standards.
Pure Origin Grands Crus
From the range of flavors proposed
by Valrhona, the “Pure Origin Grands
Crus” collection consists of distinctive
chocolates representative of the soils from
which the best cocoa beans are born.
All over the world, Valrhona “sourcers”
have been surveying areas for years
to learn every detail about different
plantations in each country (relief,
soil and climate influencing the nature
of the cocoa beans produced).
Origin by origin, region by region,
Valrhona selects and assembles cocoa
beans from the very best plantations
- those where nature gives its best,
but also where men are dedicated to their
work, successfully achieving harvests,
fermentation and drying of the cocoa
beans. For its part, Valrhona is proud
to offer you authentic chocolates
genuinely representative of their origins
and which deserve the name
“Pure Origin Grands Crus”.
6 7
Estate Grown Chocolate
Like the other collections in the Valrhona
range, the “Estate Grown” collection
offers chocolate from some of the
world’s finest plantations.
As a dedicated cacao tree planter,
Valrhona has, for many years, been
patiently investing in rediscovering
forgotten varieties, sustainable
plantations and training of cocoa
producers.
Valrhona respects the environment,
and the cycles of nature, including
weather conditions and the specificities
of the soil, the orientation
of the plantation, and the botanical
origin of the plant.
Each Estate has its own characteristics
with subtle variations depending on the
year. The collection is the fruit of hard
work and the highest standards
throughout the entire process, from
the cocoa bean to the bar of chocolate.
The rarity of each product stems from
its origin. There is only one “Estate”.
Professional
Signature
Valrhona has dedicated its
“Professional Signature” collection
to chocolate craftsmen, as it offers some
of the finest chocolates that guarantee
ease of use and perfect results.
These blended chocolates, designed
to meet all the demands of Valrhona’s
strict specifications, stand out for
their roundness, their perfect balance
and the stability of their aromas.
For all those craftsmen of chocolate
specialities working in the world’s
finest laboratories, Valrhona puts its
“Professional Signature” on each
of its products - every day.
Chocolates
Gourmet Creation
With its “Gourmet Creation” collection,
Valrhona inspires creativeness with
recipes dreamed up for the greatest chefs
who are always looking for new tastes,
new flavours.
Valrhona’s perfect mastery of cocoa
and the inventive genius of the pastry
chefs at L’Ecole du Grand Chocolat,
enable new territories in taste
to be explored thanks to innovative
combinations.
Each creation brings an element
of surprise triggered by the originality
of the spices and natural extracts
and the different recommendations
for use. Valrhona dedicates this
extraordinary collection to all those
pastry chefs and confectioners who
love chocolate for its versatility.
 Blend of Grands Crus Blend of Grands Crus
Dark Chocolate Dark Chocolate Concentrate
% % Shelf life*
Name Cocoa Packing Code Ingredients Description Shelf life* Name Cocoa Packing Code Ingredients Description

Chocolates
NE
Cœur W Essence of Guanaja 80% is intended to connoisseurs of “intense
85% min cocoa A high cocoa content and the blending of the Forastero beans de Guanaja 80% min cocoa chocolate”. It’s a technical chocolate of high quality and LOW in cocoa
Abinao 14 14
85% 3 kg beans bag 5614 13.8% sugar from Africa make Abinao a Blend of Grands Crus with adistinctive “A chocolate concentrate 80% 3 kg beans bag 6360 34% sugar butter content. In application, Coeur de Guanaja 80% combines never
“Tannic strength” months months
48.4% fat tannic bitterness. for an outstanding strength 34% fat seen before setting and aromatic fineness of Valrhona’s
of flavour” Blend of Grands Crus.

Revolution: After years of research, Valrhona’s R&D department has developed groundbreaking technology allowing us to present you the 1st concentrate of chocolate
Guanaja 3 x 1 kg block 0106
70% min cocoa
Guanaja develops extraordinary bitterness, revealing a whole 14 Coeur de Guanaja 80%. Coeur de Guanaja 80% is now the upscale technical solution designed to strengthen the chocolate intensity of your recipes where cocoa butter
“A palette 70% 28.5% sugar is limiting, such as in ice creams, mousses.
3 kg bag of beans 4653 aromatic range of warm notes. months
of bitterness” 42% fat Chocolate Intensity: Based on the exact same Guanaja’s fine cocoas blend, Coeur de Guanaja 80% will give you the ability to boost the chocolate intensity of numerous recipes.
Applications: Coeur de Guanaja 80% enhances the intensity and taste of chocolate in your dessert applications: Ice creams and sorbets - Mousse - Soufflés
NE
W For this Blend of Grands Crus, Valrhona has carefully selected the best Pastry custard creams - Mellow and lava cakes - Hot chocolates - Chocolate inserts. Coeur de Guanaja 80% is not designed for chocolate mouldings and coating
Andoa Noire 70% min cocoa organic and fair trade grown cocoa beans, blending delicate varieties to is not possible.
14
"Shades of freshness" 70% 3 kg beans bag 7025 29% sugar perfection creating Andoa Noire organic dark chocolate. This unique blend
months

NE
W
42% fat heats the palate with refreshing and powerful bitter-sweetness developing
into shades of freshness swirling the whole tasting experience. Pure Origin Grands Crus
True to its warm lands origin, Ashanti captivates with its full body
Ashanti 67% min cocoa
“The sweetness 67% 3 kg beans bag 6725 31.5% sugar
41.2% fat
and round savours, intense in chocolate with delicate hazelnut
nuances and entangled spiciness of liquorice, cinnamon and Tonka
14
months
Dark Chocolate
of spices”
beans.
%
Name Cocoa Packing Code Ingredients Description Shelf life*
66% min cocoa This Blend of Grands Crus from small plantation along
Caraïbe 66%
3 x 1 kg block 0107
33% sugar the Carribean Sea has an exceptionally long nose and the soft
14 72% min cocoa
“Warm nutty notes” 3 kg beans bag 4654 months Araguani 72% 3 kg beans bag 4656 27.5% sugar
Araguani, a balance between warm notes (raisins, chestnuts…) 14
40% fat aromas of nuts on the palate. "Pure Venezuela" and liquorice notes allow it to linger exceptionally long on the palate. months
43.5% fat

68% min cocoa Nyangbo offers uniquely rounded notes with a warm chocolatey
Extra Bitter 3 x 1 kg block 0100
61% min cocoa
An intense chocolate taste revealing a background of bitterness, 14
Nyangbo 68% 3 kg beans bag 6085 31% sugar taste, giving way to a second attack filled with warm spicy flavors.
14
61% 38% sugar “Pure Ghana” months
“Chocolate intensity” 3 kg beans bag 4657 denoting its powerful character. months 41.1% fat Its character is backed up by a delicate bitterness.
38% fat

72% min cocoa

Alpaco 66% 3 kg beans bag 5572 27.5% sugar
The delicacy of floral notes (jasmine, orange blossom…) enveloped, 14
56% min cocoa "Pure Ecuador" almost melting into very chocolate notes giving it stately power. months
Caraque 43% sugar Caraque develops notes of roast nuts followed by pronounced 14 43.5% fat
56% 3 x 1 kg block 0102
“Balance of flavours” 37% fat cocoa flavours. months
64% min cocoa Acidulous notes of red fruit followed by the nutty flavours typical
Manjari 64%
3 x 1 kg block 0117
35% sugar of this original variety of Trinitario cocoa tree from the north
14
"Pure Madagascar" 3 kg beans bag 4655 months
39% fat of Madagascar.
Milk Chocolate
Taïnori 64% min cocoa Taïnori progressively develops yellow fruit flavours followed
14
% "Pure Dominican 64% 3 kg beans bag 5571 35% sugar by fresh touches and finally lingering notes of nuts on a “backdrop”
Name Packing Code Ingredients Description Shelf life* months
Cocoa Républic" 39% fat of cocoa and freshy baked bread.

41% min cocoa Pure Cocoa mass 100% cocoa Warm notes of raisins and liquorice allowing exceptional lingering
Guanaja Lactée 34% sugar
Milk chocolate Guanaja, charms you with its powerful chocolate
12 14
“Milk and cocoa in 41% 3 x 1 kg block 0114 taste which is softened and enhanced by long milky notes Araguani 100% 3 x 1 kg block 5568 0% sugar on the palate; very intense chocolate and roasted flavours with
24.5% milk months months
harmony” and without too much sweetness. “Pure Vénézuela” 54% fat a touch of bitterness.
41% fat
The experience of cocoa combining force and finesse: a delicate
Pure Cocoa mass 100% cocoa
attack of floral notes (jasmine, orange blossom…) enveloped, 14
40% min cocoa Alpaco 100% 3 x 1 kg block 5569 0% sugar
almost melting into very chocolate notes prolonged by a fine months
Jivara Lactée 40%
3 x 1 kg block 0189 33% sugar Jivara Lactée seduction lies in its pronounced cocoa notes, 12 "Pure Ecuador" 54% fat
bitterness and woody flavours.
“The cream of cocoa” 3 kg beans bag 4658 23.5% milk in perfect harmony with the vanilla and malt finish. months
41% fat Pure Cocoa mass 100% cocoa Acidulous notes of red fruit followed by the nutty flavours typical
14
Manjari 100% 3 x 1 kg block 5567 0% sugar of this original variety of Trinitario cocoa tree from the north
NE
W months
39% min cocoa “Pure Madagascar” 54% fat of Madagascar.
A subtle touch of biscuity caramel merged in an extremely milky
Bitter Lactée 39% 3 x 1 kg block 6591
41% sugar
core, progressively replaced by intense cocoa aromas enhanced
12
“Intense smoothness” 18% milk months Pure Cocoa mass 100% cocoa Flavours of candied yellow fruit following in the wake of roast
with a delicate bitterness reminiscent of walnut or nut. 14
38% fat Taïnori 100% 3 x 1 kg block 5570 0% sugar almond and chocolate notes on a fresh and slightly camphorated
months
“Pure Dominican Républic" 54% fat background.
NE
W
39% min cocoa
Orizaba Lactée 34% sugar Just like fresh high-mountain milk, Orizaba Lactée is delicately 12
“The luscious
smoothness”
39% 3 kg beans bag 6640
26% milk smooth to reveal deep and intense milky notes. months Milk Chocolate
41% fat
%
NE Name Cocoa Packing Code Ingredients Description Shelf life*
W For this Blend of Grands Crus, Valrhona has carefully selected
Andoa Lactée 39% min cocoa
the best organic and fair trade grown cocoa beans, blending delicate 33% min cocoa
"Smooth as milk" 39% 3 kg beans bag 7026
34% sugar
varieties to perfection creating Andoa Lactée organic milk chocolate.
12 Tanariva
26% milk months 3 x 1kg block 3692 38% sugar Expresses balance of acidulous flavours, softened by pronounced 12
This unique blend captivates the palate with seductive milky softness Lactée 33%
41% fat 3 kg beans bag 4659 28% milk milky caramel notes. months
and tender chocolate sweetness, all enhanced by a hint a bitterness. "Pure Madagascar" 35% fat
*Shelf life: from date of production.
8 9
 Estate Grown Chocolate Gourmet Creation
Dark Chocolate Dark Chocolate
% %
Name Cocoa Packing Code Ingredients Description Shelf life* Name Cocoa Packing Code Ingredients Description Shelf life*

Chocolates
The characteristics of Palmira are its subtle flavours behind
72% min cocoa
68% min cocoa a tannic veil and suave notes of hot milk and honey.
14
Xocopili 1 kg tub
26% sugar The strength of a salty chocolate, blended with subtle spices mix, 14
Palmira 68% 1 kg block 5611 31% sugar It has exceptional persistence on the palate and notes of freshly
months
“Savory and spicy 72% 2,3 g avg. 5145
4% spices enhancing and exhaling all original sweet creations. months
37% fat baked bread and yellow fruit produce remarkable aromatic chocolate“ pearls
42% fat
sensations.

68% min cocoa Gran Couva, with its deep dark colour, reveals subtle variations Xocoline 65% min cocoa Slightly acidulous, the fruity notes blend into the roasted flavours,
14
14 65% 3 x 1 kg block 5904 33.7% maltitol allowing the development of a delicate bitterness with woody
Gran Couva 68% 1 kg block 3092 31,5% sugar around intense notes of roasted cocoa beans enveloped by
months
“The pure pleasure months
37% fat a progressive and pervasive sensation of camphor-like freshness. of sugars-free” 42% fat undertones.

NE
W

Xocoméli 57% min cocoa

Professional Signature “Spicy and sweet dark

chocolate for dessert
applications”
57%
1 kg tub
2,3 g avg.
pearls
6566
34% sugar
2% spices
37.6% fat
A fresh, exotic and delightful blend of sweet, fruity hesperidia spices.
14
months

Dark Chocolate
% 57% min cocoa
Name Cocoa Packing Code Ingredients Description Shelf life* Café Noir 40% sugar Harmonious allegiance between the flavours of fine cocoa 10
"Combination of 57% 3 x 1 kg block 0120
1.5% coffee and the powerful character of mocha and arabica coffees. months
Arabica and Cocoa"
37.5% fat
100% min cocoa
Cacao mass Cacao mass Extra is remarkable for reinforcing the chocolate taste 14
100% 3 x 1 kg block 0134 0% sugar
Extra in many recipes, powerfully enriching their flavours. months
54% fat
56% min cocoa
43% sugar
A tasty combination between fine cocoa flavours and the pervasive 10
67% min cocoa Noir Orange 56% 3 x 1 kg block 0122 0.3% orange
freshness of orange notes. months
Extra Amer 67%
3 x 1 kg block 0130
31.5% sugar
Extra Amer 67% is a balanced combination of power 14 flavouring
"For fillings and cores" 3 kg beans bag 4663 and bitterness. months 37.5% fat
37% fat

Satilia Noire 62% min cocoa

Attacks with a bitter profile, then subtle aromas of sweet almond 14
Milk and White Chocolate
“Specifically designed 62% 20 kg beans box 6366 37% sugar
give way to long roasted, chocolaty notes. months
for coating” 38% fat %
Name Cocoa Packing Code Ingredients Description Shelf life*
NE
W
Equatoriale 55% min cocoa Xocoline Lactee enhances the pure and balanced taste of milk
3 x 1 kg block 0103 Equatoriale Noire 55% is renowned for its balanced taste 14 Xocoline Lactée 41% min cocoa
Noire 55% 43,5% sugar 24% milk
and chocolate. This chocolate couverture unveils delicate aromas,
12
3 kg beans bag 4661 and its ease of use. months “The pleasure of milk 41% 3 x 1 kg block 6972 feels extremely soft and is just sweetened, wrapped around
“Specifically designed 37% fat chocolate with 35% maltitol months
for coating” with a bittersweet hint. Its delicate taste will allow harmonious
no added sugars” 41% fat
combinations and will marry with elegance any chosen flavours.

53% min cocoa

3 x 1 kg block 1750 Extra Noir 53 % is appreciated for its pronounced chocolate taste 14 35% min cocoa 10
Extra Noir 53%
3 kg beans bag 4664
46,5% sugar
and its low cocoa butter content. months
29% fat 44% sugar months
20% milk A tasty combination between fine cocoa flavours, the velvet of milk Available
Lait Orange 35% 3 x 1 kg block 0123
0.3% orange and the pervasive freshness of orange notes. from
flavouring October
Milk Chocolate 37% fat to April
NE
W
%
Name Cocoa Packing Code Ingredients Description Shelf life* Caramélia is smooth, gourmande and generous. From the first
34% min cocoa
Caramélia 34.5% sugar
seconds, its milky velvetiness captivates, before revealing its intense
12
"The sweet caramel 34% 3 kg beans bag 7098 and strong creamy caramel flavour, subtly enhanced by savoury
Equatoriale 5% min cocoa
delicacy"
20% milk
hints of shortbread.
months
Lactée 3 x 1 kg block 0112 44% sugar Equatoriale Lait 35% is the chocolate of excellence both 12 38% fat
35% Particularly well suited for moulding applications.
“Specifically designed 3 kg beans bag 4662 20% milk for the smoothness of its taste and for its colour. months
for coating” 37% fat

35% min cocoa

32% min cocoa Ivoire 3 x 1 kg block 0140 43% sugar White chocolate, not too sweet, with delicate flavours of fresh milk 12
Satilia Lactée 43% sugar 12 35%
“Specifically designed 32% 20 kg beans box 6367 Chocolate dominant, slightly sweet and a little biscuit. “Smooth as silk” 3 kg beans bag 4660 21.5% milk and vanilla. months
23% milk months 41.1% fat
for coating”
35% fat

*Shelf life: from date of production.

10 11
 Chocolate Applications
Name Code Applications Name Code Applications

ns

ns
s

s
orb s

orb s
late

late
ets

ets
nks e

nks e
& s cream

& s cream
erie

erie
ing

ing
atio

atio
es

es
ux

ux
dri colat

dri colat
Ch ache

Pât ache

Ch ache

Pât ache

Chocolates
g

g
ces

ces
uss

uss
zes

me

zes

me
oco

oco
atin

uld

atin

uld
iss

iss
cor

cor
n

o
Sau

Sau
Cre

Cre
Mo

Mo

Gla

Mo

Mo

Gla
Ice

Ice
Ga

Co

Ga

Ch

Ga

Co

Ga

Ch
De

De
Blend of Grands Crus Estate Grown Chocolate
Dark Chocolate Dark Chocolate
Abinao 85% 5614 Palmira 68% 5611

Guanaja 70% 0106 / 4653 Gran Couva 68% 3092

NE
Andoa Noire 70% W 7025

NE
Ashanti 67% W 6725 Professional Signature
Dark Chocolate
Caraïbe 66% 0107 / 4654
Cacao mass Extra 100% 0134
Extra Bitter 61% 0100 / 4657

0102
Extra Amer 67% 0130 / 4663
Caraque 56%

Milk Chocolate Satilia Noire 62% 6366

Guanaja Lactée 41% 0114

Equatoriale Noire 55% 0103 / 4661

Jivara Lactée 40% 0189 / 4658

Extra Noir 53% 1750 / 4664
NE
Bitter Lactée 39% W 6591 Milk Chocolate

Orizaba Lactée 39%

NE
W 6640
Equatoriale Lactée 35% 0112 / 4662

NE Satilia Lactée 32% 6367

Andoa Lactée 39% W 7026

Dark Chocolate Concentrate

Cœur de Guanaja 80%
NE
W 6360 Gourmet Creation
Dark Chocolate

Xocopili 72% 5145

Pure Origin Grands Crus
Dark Chocolate Xocoline 65% 5904

Araguani 72% 4656 NE

Xocomeli 57% W 6566
"Pure Venezuela"

Nyangbo 68% Café Noir 57% 0120

6085
"Pur Ghana"
Noir Orange 56% 0122
Alpaco 66%
5572
"Pure Ecuador" Milk Chocolate and White Chocolate
NE
Xocoline Lactée 41% W 6972
Manjari 64%
0117 / 4655
"Pure Madagascar"
Lait Orange 35% 0123
Taïnori 64% NE
5571 Caramélia 34% W 7098
"Pure Dominican Républic"

Pure Cocoa Mass Ivoire 35% 0140 / 4660

Pure Cocoa mass Araguani 5568
Recommended Possible
Pure Cocoa mass Alpaco 5569

Pure Cocoa mass Manjari 5567

Pure Cocoa mass Taïnori 5570

Milk Chocolate
Tanariva Lactée 33% 3692 / 4659
"Pure Madagascar"

Recommended Possible

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 Valrhona’s Chocolate blocks
Get all great chocolates by Valrhona in 100g chocolate blocks, sold wrapped in plain
cellophane sachet, so you can personalise them under your own name or brand.

Blend of Grands Crus

Dark Chocolate
%
Name Cocoa Packing Code Ingredients Description Shelf life*

20 85% min cocoa A high cocoa content and the blending of the Forastero beans
Abinao 85% chocolate blocks 4347 13.8% sugar from Africa make Abinao a Blend of Grands Crus with adistinctive
10
“Tanning strength” months
per box 48.4% fat tannic bitterness.

20 66% min cocoa This Blend of Grands Crus from small plantation along
Caraïbe 66% chocolate blocks 4349 33% sugar the Carribean Sea has an exceptionally long nose and the soft
10
“Warm nutty notes” months
per box 40% fat aromas of nuts on the palate.

Nuts
Pure Origin Grands Crus
Dark Chocolate
%
Name Cocoa Packing Code Ingredients Description Shelf life*

20 72% min cocoa Araguani, a balance between warm notes (raisins, chestnuts…)
Araguani 72% chocolate blocks 4348 27.5% sugar and liquorice notes allow it to linger exceptionally long
10
“Pure Vénézuela” months
per box 43.5% fat on the palate.

20 64% min cocoa Acidulous notes of red fruit followed by the nutty flavours typical
Manjari
“Pure Madagascar”
64% chocolate blocks
per box
4350 35% sugar
39% fat
of this original variety of Trinitario cocoa tree from the north
of Madagascar.
10
months
Nuts
Milk Chocolate
%
Name Cocoa Packing Code Ingredients Description Shelf life

33% min cocoa

Tanariva 20
38% sugar Expresses balance of acidulous flavours, softened by pronounced, 8
Lactée 33% chocolate blocks 4351
28% milk milky caramel notes. months
“Pure Madagascar” per box
35% fat

*Shelf life: from date of production.

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 Pralinés
Valrhona’s Range of Nuts Name
%
Nuts Packing Code Ingredients Description Shelf life*

50% hazelnuts Long roasting time for the nuts and prolonged cooking of the caramel.
12
Hazelnut Praliné 50% 5 kg tub 2257 49,9% sugar Good nut/sugar balance, hints of caramel.
months
Pralinés 32% fat Uses: Pastry - Chocolate fillings - Ice creams

60% hazelnuts Long roasting time for nuts and prolonged cooking of the caramel.
12
Hazelnut Praliné 60% 5 kg tub 2258 39,9% sugar Pronounced taste of hazelnut with strong caramel notes.
months
Valrhona Pralinés are the result of an assembly of sugar and nuts made according to our know-how 38% fat Uses: Pastry - Chocolate fillings - Ice creams
of traditional methods, to enhance the subtle flavours of the nuts. Valrhona uses the best nuts which
50% almonds Long roasting time for the nuts and prolonged cooking of the caramel.
12
are selected and tested just as rigorously as cocoa beans. Almond Praliné 50% 5 kg tub 2259 49.9% sugar Good nut/sugar balance, hints of caramel.
months
26% fat Uses: Pastry - Chocolate fillings - Ice creams

60% almonds Long roasting time for nuts and prolonged cooking of the caramel.
12
Roasted Pralinés Almond Praliné 60% 5 kg tub 2260 39.9% sugar
31% fat
Pronounced taste of almonds with strong caramel notes.
Uses: Pastry - Chocolate fillings - Ice creams
months

Valrhona has chosen very high quality nuts - hazelnuts 25% almonds
Long roasting time for the nuts and prolonged cooking of the caramel.
Almond/hazelnut 5 kg tub 2261 25% hazelnuts 12
from Rome and almonds from Valencia to propose a range 50%
2262 49.9% sugar
Well balanced with notes of caramel.
months
5 kg Praliné 1.5 kg tub
Uses: Pastry - Chocolate fillings - Ice creams
of Pralinés with varying textures and tastes to satisfy tub 29% fat
all your requirements. Notes of perfectly roasted almonds Old Fashion Praliné 25% almonds
Long roasting of nuts and traditional stone-grinding.
25% hazelnuts 12
and hazelnuts blend with caramelised notes. with almonds 50% 5 kg tub 2263
49.9% sugar
Crunchy texture.
months
and hazelnuts Uses: Pastry - Chocolate fillings - Ice creams
28.5% fat
30% almonds
Nuts roasted to the heart and caramel cooked to “light brown”.
Almond/hazelnut 5 kg tub 3280 30% hazelnuts 12
60% Intense taste with very strong notes of nuts.
Praliné 1.5 kg tub 3282 40% sugar months
Uses: Pastry - Chocolate fillings - Ice creams
35% fat
25% almonds
Nuts caramelized in sugar syrup until roasted.
Almond/hazelnut 25% hazelnuts 12
50% 5 kg tub 4697 Very pronounced notes of nuts.
Fruity Praliné 49.5% sugar months
Uses: Pastry - Chocolate fillings - Ice creams
29.5% fat
Almond/hazelnut 25% almonds
Our traditional roasting process respects and preserves the crunch
Fruity Pralinés Crunchy Fruity 50% 5 kg tub 5621
25% hazelnuts
49.5% sugar
of the caramelized sugar and chopped nuts.
12
months
Praliné Uses: Pastry - Chocolate fillings
29.5% fat
To master the development of fruity flavours

Nuts
to perfection, Valrhona selects the best hazelnuts
from Rome and almonds from Valencia.
Traditional cooking, stirring the nuts in cauldrons
to coat them perfectly, gives the Valrhona
Giandujas
Fruity Praliné range all the intensity and elegance %
Name Nuts Packing Code Ingredients Description Shelf life*
of warm, rounded notes of nuts.
33% hazelnuts
Frank dark chocolate and hazelnut taste.
Dark chocolate 35,8% sugar 9
33% 3 x 1 kg block 2264 Very intense flavour.
hazelnut 28% cocoa months
Uses: Pastry - Chocolate fillings - Ice creams
3% milk, 40% fat
36% hazelnuts
Blend of fine cocoa beans, hazelnuts and milk.
Milk chocolate 3 x 1 kg block 6993 36% sugar 9
36% Creamy melting texture.
hazelnut 1 kg Block 7112 14,8% cocoa months
Uses: Pastry - Chocolate fillings - Ice creams
“NEW PACKAGING” 13% milk, 39% fat
Giandujas Light brown
40% 5 kg tub 2266
40% hazelnuts
49.5% sugar Hazelnut paste thickened with cocoa butter. 9
hazelnut 10.5% cocoa butter Uses: Pastry - Chocolate fillings - Ice creams months
36% fat
Cocoa beans and nuts are roasted separately 1 kg
at specific temperatures then mixed before being block

ground and conched together.

Almond Pastes
3 x 1 kg %
Name Nuts Packing Code Ingredients Description Shelf life*
block
Almond paste from
Very pure almond taste, not very sweet. 5
Provence 70% 4 kg tub 3212 70% almonds
Uses: Pastry - Chocolate fillings - Glazing - Icing - Modelling months

Almond Pastes Almond paste from Good fruit/sugar balance. 9

50% 4 kg tub 3211 50% almonds
Provence Uses: Pastry - Chocolate fillings - Ice creams - Modelling - Decorating months
The almonds are blanched, skinned then cooked
in sugar syrup. The mixture is then ground
Almond paste from Nice fruity taste. Light colour makes it suitable for addition of colouring agents. 12
to the specifications of each product. 33% 4 kg tub 5090 33% almonds
Uses: Modelling - Decorating months
Provence

*Shelf life: from date of production.

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 Valrhona Service Products Range
Valrhona proposes a range of products to assist you in your creations, saving a maximum amount of time while
preserving high quality.

Ready to Assemble
Ready to fill products: “Structura”
Apart from the range of traditional hollow forms, Valrhona proposes
three shapes and sizes of original chocolate shells which are ready to fill
to make chocolate sweets, mignardises, small cakes or plated desserts. Chocolate shells
Products which will make your offer different and useful for the creation alveolus trays

of original compositions.

Ready to use products

 Chocolate sauce: Luscious and unctuous recipe, ready to use, to glaze
and decorate all your desserts and patisseries. You will save a precious time
with its very practical microwave-able packaging.

 Mousse and soufflé: Its unique formula enables you to make Chocolate
mousses or soufflés rapidly and ensures perfect results each time,
both in texture and in taste.
Chocolate sauce

Decoration products
Valrhona has an extended choice of chocolate decorations on offer to finalise
your sweet creations.

Finishing products
Glazes, toppings… indispensable products to optimize your time
with the guarantee of perfect results.

Service products Chocolate fillings

Reinforce the taste of chocolate, add a crunchy texture - the fillings range integrates perfectly into your preparations:

 Chocolate sticks or chocolate pearls to give an intense chocolate taste to your Viennese bread and buns.

 Cocoa powder or pure cocoa mass will reinforce the pure chocolate taste in your cake mixtures.

 Valrhona cocoa nibs, roasted and crushed cocoa beans will bring a pure, bitter and acidulous cocoa bean taste,
plus a crunchy texture.

 Etnao cores, rapid and easy to use, these chocolate inserts for lava-cakes type will guarantee you always melting cores.

Service products
The mellow lava-cakes are made from Etnao and can be enjoyed cold as well in order to be sold in the boutique shop.

Ready to serve
Chocolate drink
Made directly from real pieces of chocolate, Celaya enables you to offer your customers
a delicious hot chocolate drink. A unique, thick, creamy consistency and an intense chocolate
flavor, lingering long on the palate without tasting too sweet.

18 19
Ready to fill products: “Structura” Ready to use products
Name Packing Code Ingredients Weight Shelf life* Name Packing Code Ingredients Storage Shelf life*

For making chocolates

Dark chocolate 34,5% cocoa - 32,5% sugar Storage advice:
10 mm 3 kg tub 3717 6 months
Mousse & Soufflé 24% milk - 20% fat 6 months at 4°C
Dark chocolate hollow form 1 box of 504 units
55% cocoa - 43,5% sugar Approx. weight 12
1732
(dark chocolate 55%) 37% fat per unit: 2.6 g months
26 mm

10 mm
Storage advice:
Milk chocolate hollow form 1 box of 504 units 1733
35% cocoa - 44% sugar Approx. weight 10 Chocolate sauce 10 x 200 ml box 4846 29% dark chocolate 10 months at room 10 months
(milk chocolate 35%) 20% milk - 37% fat per unit: 2.6 g months temperature
26 mm

10 mm

Ivoire chocolate hollow form 1 box of 504 units 1734

35% cocoa - 43% sugar Approx. weight 8
(white chocolate)
26 mm
21,5% milk - 41,1% fat per unit: 2.6 g months
Decoration products
Dark chocolate Palet 29 mm
55% cocoa - 43,5% sugar Approx. weight 12
Name Packing Code Ingredients Storage Shelf life*
1 box of 630 units 4325
11 mm

(dark chocolate 55%) 37% fat per unit: 2.1 g months

Dark chocolate Vermicelli 1 kg box 0180 - 14 months

Milk chocolate Palet 29 mm

1 box of 630 units 4326

35% cocoa - 44% sugar Approx. weight 10
11 mm

(milk chocolate 35%) 20% milk - 37% fat per unit: 2.1 g months Dark chocolate
1 kg box 0183 - 14 months
Granules Dark chocolate decorations
(31% cocoa minimum,
Round dark chocolate 30 mm
pure cocoa butter)
55% cocoa - 43,5% sugar Approx. weight 14
Caissettes
18 mm

1 box of 270 units 0230 Dark chocolate flakes 1 kg box 0185 - 14 months
37% fat per unit: 3 g months
(dark chocolate 55%) 20 mm

MINI Format: making of petits fours in dark chocolate 55% Dark chocolate sequins
1 kg box 0184 - 14 months
(roseau)
30 mm
Approx. weight 12
Spheris
16 mm

1 box of 441 units 4322

8 mm

per unit: 1,5 g months Blue decor

16 mm 3 x 1 kg block 0141 - 12 months
Available

25 mm 55% cocoa
Approx. weight 12 Green decor
17 mm

Pyris 1 box of 441 units 4323 43,5% sugar

8 mm

per unit: 1,2 g months 3 x 1 kg block 0143 - 12 months

19 mm 37% fat Available from 1/10 to 15/04 Pure cocoa butter
chocolate decor
(35% cocoa min.)
37 mm Yellow decor
Approx. weight 12 3 x 1 kg block 0144 - 12 months
17 mm

Ovalis 1 box of 343 units 4324 Available from 1/10 to 15/04

8 mm

per unit: 1,5 g months

23 mm

MIDI Format: making of tea cakes in dark chocolate 55% Pink decor 3 x 1 kg block 0146 - 12 months
Available from 1/10 to 15/04
41 mm

Poids unitaire : 12 Orange decor Pure cocoa butter

23 mm

Spheris 1 box of 270 units 4751

11 mm

environ 3,5 g months Orange flavoured 3 x 1 kg block 0142 chocolate decor - 10 months
24 mm
Available Orange flavoured (35% cocoa min.)

45 mm
55% cocoa
Poids unitaire : 12
24 mm

Pyris 1 box of 270 units 4753 43,5% sugar

Finishing products
11 mm

environ 3 g months
26 mm
37% fat

50 mm Name Packing Code Ingredients Storage Shelf life*

Approx. weight 12
23 mm

Ovalis 1 box of 270 units 4752

12 mm

per unit: 3,5 g months

32 mm
Dark chocolate
5 kg tub 0150 18,5% cocoa - 9 months
DESSERT Format: making of desserts in dark chocolate 55% glazing compound

Service products
76 mm

Approx. weight 12 Milk chocolate

41 mm

Spheris 1 box of 45 units 4319

-
19 mm

per unit: 10 g months 5 kg tub 0152 4,5% cocoa 9 months

glazing compound
41 mm

Before opening:
63 mm 55% cocoa
Approx. weight 12 Soft Absolu glaze temperature < 20°C.
Pyris 1 box of 60 units 4321 43,5% sugar 1 kg tub 2051 39% chocolate 6 months
44 mm

per unit: 10 g months with dark chocolate 39% After opening: refrigerate
19 mm

37% fat
/ use within 4 days.
46 mm

91 mm
12 months in a cool dry place
Approx. weight 12 Absolu Cristal
Ovalis
42 mm

1 box of 45 units 4320 Sealed 5 kg tub 5010 36,5% sugar 1 month in a refrigerator after 12 months
19 mm

per unit: 12 g months Neutral glaze opening

54 mm

*Shelf life: from date of production.

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Chocolates cores Ready to serve
Name Packing Code Ingredients Weight Shelf life* Name Packing Code Ingredients Storage Shelf life*
NE
W
40 chocolate
Etnao Guanaja cores box
6896 Guanaja dark chocolate ganache. Approx. 20 g / chocolate cores 6 months
10 months
Celaya hot chocolate drink 6 x 1 Liter 3209 17% dark chocolate
at room temperature
10 months
NE
W
40 chocolate Milk chocolate ganache
Etnao Praliné cores box
6897
with roasted hazelnuts.
Approx. 20 g / chocolate cores 6 months

NE
W
40 chocolate Milk chocolate ganache
Etnao Passion Fruit cores box.
6776
with passion fruit pulp.
Approx. 20 g / chocolate cores 6 months

Etnao Coconut
NE
W
40 chocolate
cores box
6777
Milk chocolate ganache
flavoured with coconut.
Approx. 20 g / chocolate cores 6 months
Valrhona Services
Serve perfectly baked lava cakes every time!
Valrhona Soft
This new range of chocolate cores to insert inside your mellow lava cakes making sure to always get a soft and runny core.
The recipe software to serve the knowledge of artisans and restaurant chefs…
To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate is now available, with their
shape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches. Valrhona has developed for you one software to manage better your activity
and your recipes more efficiently on daily basis (calculation of recipe food cost,
selling prices, editing of production planning and raw ingredients purchasing

Name
orders, etc.).
Packing Code Ingredients Storage Shelf life*
Valrhona software Soft + basic module: code 5897
100% cocoa Valrhona software Soft Premium module: code 5898
Cocoa powder Box of 3 bags x 1 kg 0159
21% fat - 24 months

100% cocoa
Cocoa butter 3 kg tub 0160 100% fat - 8 months
L’Atelier Création
12 months at 15°C In addition to hand-crafted techniques, the school also off ers a design service
99.9% concentrated butter
Liquid clarified butter 2 kg box 5009
0.1% max. humidity
Store up to 3 weeks in the 12 months
for developing and creating new products such as new molds, l’instant Café, etc.
refrigerator after opening
Some of these creations can be found in our promotion packs, combined
with new recipes from the École du Grand Chocolat and refl ecting current trends.
100 % cocoa
Cocoa nibs 1 kg bag 3285
54% fat - 12 months

For more information on the development of personalized and exclusive products,

contact your Valrhona representative.
Dark chocolate sticks
55%, 7 g
Box of 230 sticks 0172 - 14 months

Dark chocolate sticks

Dark chocolate sticks Box of 300 sticks 0171 - 14 months
55%, 5,5 g
(55% cocoa minimum,
pure cocoa butter) Promotional Campaigns
Dark chocolate sticks Sweet creations matching current trends of fashion…
Box of 500 sticks 0170 - 14 months
55%, 3,3 g

Service products
Feel like newness or inspirations about up-coming trends?
Year-round, Valrhona’s teams are creating new promo packs.
2,5 kg box Free with the purchase of certain product volumes, you can enjoy
Eclat d’Or (10 x 250 g sachet bag)
3933 Wafer crumbs - 12 months
the culinary trends taken up in these original new recipes created
by the École du Grand Chocolat.
Dark chocolate
Dark chocolate Promo packs also include our latest product launches, advice and sources
4 kg bag 4341 (55% cocoa minimum, - 14 months
Pearls “CAN BE BAKED” pure cocoa butter)
of inspiration linked to the recipe developed by the École, and suggestions
for molds, utensils and decorations to add atmosphere to your restaurant.
Crunchy Toasted cereals coated in dark 14 months
chocolate 3 kg bag 4719 chocolate (55% cocoa minimum, in a dry place between 14 months For more information, contact your Valrhona representative.
“CAN BE BAKED” pure cocoa butter) 16 and 18°C
Pearls

*Shelf life: from date of production.

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