catal_ Valrhona
Transcript of catal_ Valrhona
C a t a l o g u e L a b o r a t o i r e
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Chocolaterie Valrhona 26600 Tain l’Hermitage - France
Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17www.valrhona.com
VALRHONA INC45 Main Street, Suite 1054 - Brooklyn
NEW YORK 11201
VALRHONA BELGIQUEBoulevard de France, 91420 BRAINE L’ALLEUD
VALRHONA ESPAÑA S.L.C/Pau Claris 95 1°-1A08009 BARCELONA
VALRHONA FAR EASTBloc 219, Henderson Road
≠ 2-3 Henderson Industrial Park159556 SINGAPORE`
VALRHONA ITALIA S.R.L.Piazza Gerusalemme, 7
20150 MILANO
VALRHONA JAPON S.A.Kubodera Twin Tower BLDG 6 F2-9-4 Kudan-Minami Chiyoda-Ku
TOKYO 102-0074
ECOLE DU GRAND CHOCOLAT VALRHONA8, quai du Général de Gaulle26600 TAIN L’HERMITAGE
Your Pa s s i on de s e rv e s th e Excep t ionna l
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Taste: criteria N°1 for qualityTaste is the fundamental criteria for quality at Valrhona, and our sensorial analysis laboratory is one of the most exclusive in the profession. More than 160 people from the chocolate making industry constitute the tasting juries for raw materials, products in the course of development or finished products.
The Valrhona Taste FoundationIn order to reinforce its values and widenout its strategy for the promotion of taste, it was a natural step forValrhona to create the Valrhona TasteFoundation in 2006. The aim of theFoundation is to promote, encourage and support all initiatives which seek to preserve, enrich or promote taste.
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.
PlantingAs opposed to current practices, Valrhona does not buy its cocoa at random from fluctuating and erratic markets, but rather involves itself at the source of cocoa production. Partnerships developed with planters, through trust and respect commitments have made possible the harvestof rare quality cocoa beans to make the very best chocolates.
SelectingTo Valrhona, the notion of origins is not a quality in itself, unless it is determined by the strict demands born of a passion for taste. And that is why, in the earliest stages of a product’s life, Valrhona’s sourcing experts travel the world to find the very best plots where they only select cocoa beans that demonstrate an exceptional organoleptic profile.
BlendingIn the heart of the cacaothèque laboratory, just like the celebrated “noses” who create perfumes, Valrhona’s dedicatedblenders create original new flavor combinations for truly unique, great chocolates. Their secret? A blend of fine cocoabeans of different varieties and origins, specifically combined to reveal all of their aromatic potential.
Special ist of TasteTaste: a fundamental valueThe taste of Valrhona products is acknowledged, both by professionals and chocolate gourmets, as being frank, typical, complex…in a word, exceptional. Cultivating taste is one of the company’s fundamental values. The “culture of taste” motivates the work of all women and men at Valrhona where of their principal mission is the development and preservation of each product’s aromatic profile.
Flavours and ChocolatesFor over 15 years, Valrhona has built up a “cacaothèque”, a data bank recording information about the taste and flavour of each variety of cocoa analysed. It is from this data that the chocolates of the future can be assembled along with the pure origins. To help each professional to choose the right chocolate according to its gustative characteristics, Valrhona proposes an original system, “Tasting Wheels” later on in this document.
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 Gaulle26600 TAIN L’HERMITAGETél : +33 (0)4 75 07 90 95Fax : +33 (0)4 75 07 88 20e-Mail : [email protected]
L’École du Grand Chocolat
Par tner o f Pro f e s s iona l Che f sIn 1922, an Artisan pastry chef, Albéric Guironnet, opened a chocolate factory, the Chocolaterie du Vivarais, in Tain l’Hermitage (France), known today as Valrhona.Over the years, and thanks to the men and women succeeding A. Guironnet, the company has continued to maintain itsprofound attachment to traditional quality for products destined for the food industry.
Through total mastery of all the stages of cocoa production, continuous research on improving and preserving taste and the technical skills developed within the workshops and by l’Ecole du Grand Chocolat, Valrhona has developed an ever-progressing range of chocolates and service products for Artisans.
Valrhona, expert from the plantation to chocolate design
Where taste is backed up by a dedicated quest for qualityValrhona 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. EmployeesOHSAS 18001 Certification since 2004: Occuptional Health & Safety Management System.
2. EnvironmentISO 14001 Certification since 2005: Environmental Management Standard.
3. ClientsISO 22000 Certification since 2006: Food Safety Management System.
4 5
Valrhona has opened the doors to sensorial analysis, to introduce you to a more discerning way to enjoy The Grand Chocolat,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.
Tast ing Wheelsof Grands Chocolats Valrhona
Dark ChocolateCouvertures
Milk ChocolateCouvertures
Chocolates
Cho
cola
tes
FAM
ILY
Cho
cola
teM
ain ar
omati
cch
arac
térist
icsIn
tens
e / F
lavou
rRo
asted
nut
s
Frui
ty
Acid
Bitte
r
BLEND OF GRANDS CRUS
Ashanti 67%
Caraïbe 66%
Garaque 56%
Extra Bitter 61%
Guanaja 7
0%
Abina
o 85
%
Chocolate taste
Balanced
Balanced
Character, Bitterness,
Bitterness
Tannic
,
Swetly spiced
Roasted
Cocoa taste
Chocolate taste
Elegance
Bitter
ness
3
3
45
6
8
PURE ORIGIN GRANDS CRUS
Manjari 64%
Taïnori 64%
Nyangbo 68%
Araguani 72%
Alpaco 66%
Acidulous
Candied
Chocolate taste,Spicy
Raisins
Floral, Woody
Red fruit
yellow fruit
Roasted nutes, Liquorice1
24
6
7
ESTA
TE G
ROW
N C
HO
CO
LATE
Gran C
ouva
68%
Palm
ira
68%
Balanc
ed,
Roas
ted n
uts,
Camph
orated
Milk
y, Ho
ney
3
4
FAM
ILY
PURE ORIGIN GRANDS CRUS
BLEND OF GRANDS CRUS
Cho
colat
e
Orizaba Lactée 39%
Jivara Lactée 40%Guanaja Lactée 41%
Bitte
r Lact
ée 39
%
Tanariva Lactée 33%
Powerful milk chocolate taste,
Creamy, Powerful cocoa tasteA long, intense cocoa taste
Milky,
Milky,
Main
arom
atic
char
acter
istic Caram
el
Chocol
ate tas
te
Not too sweet Malted taste
Not too sweet3
4 4
5
1
Inten
se /
Flav
our
Milk
y
Coco
a tas
te
Cara
mel
Bitte
r
8 = intense • 1 = low intense= intense • = low intense
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Pure Origin Grands Crus Professional SignatureBlend of Grands Crus
With its “Gourmet Creation” collection,Valrhona inspires creativeness withrecipes dreamed up for the greatest chefswho are always looking for new tastes,new flavours.
Valrhona’s perfect mastery of cocoa and the inventive genius of the pastrychefs at L’Ecole du Grand Chocolat,enable new territories in taste to be explored thanks to innovativecombinations.
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 thisextraordinary collection to all thosepastry chefs and confectioners who love chocolate for its versatility.
Valrhona has dedicated its “Professional Signature” collection to chocolate craftsmen, as it offers someof the finest chocolates that guaranteeease of use and perfect results.
These blended chocolates, designed to meet all the demands of Valrhona’sstrict specifications, stand out for their roundness, their perfect balance and the stability of their aromas.
For all those craftsmen of chocolatespecialities working in the world’s finest laboratories, Valrhona puts its“Professional Signature” on each of its products - every day.
The Valrhona Chocolates Range
For a professional chocolate confectioner or pastry chef, the criteria to take into consideration when choosing rawingredients are its taste but also its origin and its technical characteristics. Valrhona proposes five families of chocolatesenabling professionals to find the products best corresponding to their needs and which they can transform creatively.
The original composition of thechocolates in the Valrhona “Blendof Grands Crus” collection gives them a complex flavour that is truly exclusive.
In their “cacaothèque” - and with all the genius of perfumers - Valrhonablenders create original harmonies forfine chocolates with an inimitable taste.
The secret, behind the flavour, lieslargely in the blends of fine cocoas ofdifferent varieties and origins, chosenbecause they marry so well and havegreat aromatic potential. The exquisiteflavour is also due to the finely tunedmanufacturing process, which requiresseveral days, and is carried out by menand women who are passionate about the taste they produce with every newblend.
Valrhona orchestrates each “Blendof Grands Crus” vintage with pride,patience and all the care required tomeet its own high standards.
From the range of flavors proposed by Valrhona, the “Pure Origin GrandsCrus” collection consists of distinctivechocolates representative of the soils fromwhich the best cocoa beans are born.
All over the world, Valrhona “sourcers”have been surveying areas for years to learn every detail about differentplantations 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 cocoabeans from the very best plantations - those where nature gives its best, but also where men are dedicated to theirwork, successfully achieving harvests,fermentation and drying of the cocoabeans. For its part, Valrhona is proud to offer you authentic chocolatesgenuinely representative of their originsand which deserve the name “Pure Origin Grands Crus”.
Like the other collections in the Valrhonarange, the “Estate Grown” collectionoffers chocolate from some of theworld’s finest plantations.
As a dedicated cacao tree planter,Valrhona has, for many years, beenpatiently investing in rediscoveringforgotten varieties, sustainableplantations and training of cocoaproducers.
Valrhona respects the environment, and the cycles of nature, includingweather conditions and the specificitiesof the soil, the orientation of the plantation, and the botanical origin of the plant.
Each Estate has its own characteristicswith subtle variations depending on theyear. The collection is the fruit of hardwork and the highest standardsthroughout 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”.
Cho
cola
tes
Estate Grown Chocolate Gourmet Creation
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Cho
cola
tes
Blend of Grands CrusD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
70% 3 x 1 kg block3 kg bag of beans
01064653
70% min cocoa28.5% sugar
42% fat
Guanaja develops extraordinary bitterness, revealing a wholearomatic range of warm notes.
85% 3 kg beans bag 5614
14 months
14 months
85% min cocoa13.8% sugar
48.4% fat
A high cocoa content and the blending of the Forastero beansfrom Africa make Abinao a Blend of Grands Crus with adistinctivetannic bitterness.
Abinao“Tannic strength”
Guanaja“A palette of bitterness”
70% 3 kg beans bag 702570% min cocoa
29% sugar42% fat
For this Blend of Grands Crus, Valrhona has carefully selected the bestorganic and fair trade grown cocoa beans, blending delicate varieties toperfection creating Andoa Noire organic dark chocolate. This unique blendheats the palate with refreshing and powerful bitter-sweetness developinginto shades of freshness swirling the whole tasting experience.
14 months
Andoa Noire"Shades of freshness"
66% 3 x 1 kg block3 kg beans bag
01074654
66% min cocoa33% sugar
40% fat
This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the softaromas of nuts on the palate.
67% 3 kg beans bag 6725
14 months
14 months
67% min cocoa31.5% sugar
41.2% fat
True to its warm lands origin, Ashanti captivates with its full bodyand round savours, intense in chocolate with delicate hazelnutnuances and entangled spiciness of liquorice, cinnamon and Tonkabeans.
Ashanti “The sweetness of spices”
Caraïbe “Warm nutty notes”
56% 3 x 1 kg block 0102
56% min cocoa43% sugar
37% fatCaraque develops notes of roast nuts followed by pronouncedcocoa flavours.
61% 3 x 1 kg block3 kg beans bag
01004657
14 months
14 months
61% min cocoa38% sugar
38% fat
An intense chocolate taste revealing a background of bitterness,denoting its powerful character.
Extra Bitter“Chocolate intensity”
Caraque“Balance of flavours”
M i l k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
D a r k C h o c o l a t e C o n c e n t r a t e
Name Packing Code Ingredients Description%Cocoa
80% 3 kg beans bag 636080% min cocoa
34% sugar34% fat
Essence of Guanaja 80% is intended to connoisseurs of “intensechocolate”. It’s a technical chocolate of high quality and LOW in cocoabutter content. In application, Coeur de Guanaja 80% combines neverseen before setting and aromatic fineness of Valrhona’s Blend of Grands Crus.
Cœur de Guanaja“A chocolate concentrate for an outstanding strength of flavour”
41% 3 x 1 kg block 0114 12 months
41% min cocoa34% sugar24.5% milk
41% fat
Milk chocolate Guanaja, charms you with its powerful chocolatetaste which is softened and enhanced by long milky notes and without too much sweetness.
Guanaja Lactée“Milk and cocoa inharmony”
40%3 x 1 kg block3 kg beans bag
01894658
12 months
40% min cocoa33% sugar23.5% milk
41% fat
Jivara Lactée seduction lies in its pronounced cocoa notes, in perfect harmony with the vanilla and malt finish.
Jivara Lactée“The cream of cocoa”
39% 3 x 1 kg block 6591 12 months
39% min cocoa41% sugar18% milk38% fat
A subtle touch of biscuity caramel merged in an extremely milkycore, progressively replaced by intense cocoa aromas enhanced with a delicate bitterness reminiscent of walnut or nut.
Bitter Lactée“Intense smoothness”
39% 3 kg beans bag 6640 12 months
Just like fresh high-mountain milk, Orizaba Lactée is delicatelysmooth to reveal deep and intense milky notes.
Orizaba Lactée“The luscioussmoothness”
39% min cocoa34% sugar 26% milk 41% fat
39% 3 kg beans bag 7026 12 months
For this Blend of Grands Crus, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicatevarieties to perfection creating Andoa Lactée organic milk chocolate. This unique blend captivates the palate with seductive milky softness and tender chocolate sweetness, all enhanced by a hint a bitterness.
Andoa Lactée"Smooth as milk"
39% min cocoa34% sugar 26% milk 41% fat
NEW
NEW
NEW
NEW
NEW
68% 3 kg beans bag 608568% min cocoa
31% sugar41.1% fat
Nyangbo offers uniquely rounded notes with a warm chocolatey taste, giving way to a second attack filled with warm spicy flavors. Its character is backed up by a delicate bitterness.
72% 3 kg beans bag 4656
14 months
14 months
72% min cocoa27.5% sugar
43.5% fat
Araguani, a balance between warm notes (raisins, chestnuts…)and liquorice notes allow it to linger exceptionally long on the palate.
Araguani"Pure Venezuela"
Nyangbo“Pure Ghana”
64% 3 x 1 kg block3 kg beans bag
01174655
64% min cocoa35% sugar
39% fat
Acidulous notes of red fruit followed by the nutty flavours typicalof this original variety of Trinitario cocoa tree from the north of Madagascar.
66% 3 kg beans bag 5572
14 months
14 months
72% min cocoa27.5% sugar
43.5% fat
The delicacy of floral notes (jasmine, orange blossom…) enveloped,almost melting into very chocolate notes giving it stately power.
Alpaco "Pure Ecuador"
Manjari "Pure Madagascar"
100% 3 x 1 kg block 5568100% cocoa
0% sugar54% fat
Warm notes of raisins and liquorice allowing exceptional lingeringon the palate; very intense chocolate and roasted flavours with a touch of bitterness.
64% 3 kg beans bag 5571
14 months
14 months
64% min cocoa35% sugar
39% fat
Taïnori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts on a “backdrop”of cocoa and freshy baked bread.
Taïnori "Pure DominicanRépublic"
Pure Cocoa massAraguani “Pure Vénézuela”
100% 3 x 1 kg block 5567100% cocoa
0% sugar54% fat
Acidulous notes of red fruit followed by the nutty flavours typicalof this original variety of Trinitario cocoa tree from the north of Madagascar.
100% 3 x 1 kg block 5569
14 months
14 months
100% cocoa0% sugar54% fat
The experience of cocoa combining force and finesse: a delicateattack of floral notes (jasmine, orange blossom…) enveloped,almost melting into very chocolate notes prolonged by a finebitterness and woody flavours.
Pure Cocoa massAlpaco "Pure Ecuador"
Pure Cocoa massManjari “Pure Madagascar”
100% 3 x 1 kg block 5570100% cocoa
0% sugar54% fat
Flavours of candied yellow fruit following in the wake of roastalmond and chocolate notes on a fresh and slightly camphoratedbackground.
14 months
Pure Cocoa massTaïnori “Pure Dominican Républic"
33% 3 x 1kg block3 kg beans bag
36924659
12 months
33% min cocoa38% sugar28% milk35% fat
Expresses balance of acidulous flavours, softened by pronouncedmilky caramel notes.
Tanariva Lactée"Pure Madagascar"
Pure Origin Grands CrusD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*
Shelf life*
Description%Cocoa
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 chocolateCoeur de Guanaja 80%. Coeur de Guanaja 80% is now the upscale technical solution designed to strengthen the chocolate intensity of your recipes where cocoa butter is limiting, such as in ice creams, mousses.Chocolate Intensity: Based on the exact same 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 Pastry custard creams - Mellow and lava cakes - Hot chocolates - Chocolate inserts. Coeur de Guanaja 80% is not designed for chocolate mouldings and coating is not possible.
M i l k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
14 months
NEW
*Shelf life: from date of production.
1110
Cho
cola
tes
Gourmet CreationD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
65% 3 x 1 kg block 590465% min cocoa33.7% maltitol
42% fat
Slightly acidulous, the fruity notes blend into the roasted flavours,allowing the development of a delicate bitterness with woodyundertones.
72%1 kg tub
2,3 g avg.pearls
5145
14 months
14 months
72% min cocoa26% sugar4% spices42% fat
The strength of a salty chocolate, blended with subtle spices mix,enhancing and exhaling all original sweet creations.
Xocopili “Savory and spicychocolate“
Xocoline“The pure pleasure of sugars-free”
57% 3 x 1 kg block 0120
57% min cocoa40% sugar1.5% coffee37.5% fat
Harmonious allegiance between the flavours of fine cocoa and the powerful character of mocha and arabica coffees.
57% 6566
10 months
14 months
10 months
57% min cocoa34% sugar2% spices37.6% fat
A fresh, exotic and delightful blend of sweet, fruity hesperidia spices.
Xocoméli“Spicy and sweet darkchocolate for dessertapplications”
Café Noir "Combination ofArabica and Cocoa"
56% 3 x 1 kg block 0122
56% min cocoa43% sugar
0.3% orangeflavouring37.5% fat
A tasty combination between fine cocoa flavours and the pervasivefreshness of orange notes.Noir Orange
M i l k a n d W h i t e C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
41% 3 x 1 kg block 6972 12 months
41% min cocoa24% milk
35% maltitol 41% fat
Xocoline Lactee enhances the pure and balanced taste of milk and chocolate. This chocolate couverture unveils delicate aromas,feels extremely soft and is just sweetened, wrapped around with a bittersweet hint. Its delicate taste will allow harmoniouscombinations and will marry with elegance any chosen flavours.
Xocoline Lactée“The pleasure of milkchocolate with no added sugars”
35% 3 x 1 kg block 0123
10 months
Availablefrom
October to April
35% min cocoa44% sugar20% milk
0.3% orangeflavouring37% fat
A tasty combination between fine cocoa flavours, the velvet of milkand the pervasive freshness of orange notes.Lait Orange
35% 3 x 1 kg block3 kg beans bag
01404660
12 months
35% min cocoa43% sugar21.5% milk41.1% fat
White chocolate, not too sweet, with delicate flavours of fresh milkand vanilla.
Ivoire “Smooth as silk”
34% 3 kg beans bag 709812
months
34% min cocoa34.5% sugar
20% milk38% fat
Caramélia is smooth, gourmande and generous. From the firstseconds, its milky velvetiness captivates, before revealing its intenseand strong creamy caramel flavour, subtly enhanced by savoury hints of shortbread. Particularly well suited for moulding applications.
Caramélia"The sweet carameldelicacy"
Professional SignatureD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
100% 3 x 1 kg block 0134100% min cocoa
0% sugar54% fat
Cacao mass Extra is remarkable for reinforcing the chocolate tastein many recipes, powerfully enriching their flavours.
14 months
Cacao mass Extra
55% 3 x 1 kg block3 kg beans bag
01034661
55% min cocoa43,5% sugar
37% fat
Equatoriale Noire 55% is renowned for its balanced taste and its ease of use.
67% 3 x 1 kg block3 kg beans bag
01304663
14 months
14 months
14 months
67% min cocoa31.5% sugar
37% fat
Extra Amer 67% is a balanced combination of power and bitterness.
Extra Amer"For fillings and cores"
Equatoriale Noire“Specifically designedfor coating”
53% 3 x 1 kg block3 kg beans bag
17504664
53% min cocoa46,5% sugar
29% fat
Extra Noir 53 % is appreciated for its pronounced chocolate tasteand its low cocoa butter content.Extra Noir
35%3 x 1 kg block
3 kg beans bag 01124662
12 months
5% min cocoa44% sugar20% milk37% fat
Equatoriale Lait 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.
EquatorialeLactée“Specifically designedfor coating”
Estate Grown ChocolateD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
68% 1 kg block 309268% min cocoa
31,5% sugar37% fat
Gran Couva, with its deep dark colour, reveals subtle variationsaround intense notes of roasted cocoa beans enveloped by a progressive and pervasive sensation of camphor-like freshness.
68% 1 kg block 5611
14 months
14 months
68% min cocoa31% sugar
37% fat
The characteristics of Palmira are its subtle flavours behind a tannic veil and suave notes of hot milk and honey. It has exceptional persistence on the palate and notes of freshlybaked bread and yellow fruit produce remarkable aromaticsensations.
Palmira
Gran Couva
32% 20 kg beans box 6367 12 months
32% min cocoa43% sugar23% milk35% fat
Chocolate dominant, slightly sweet and a little biscuit.Satilia Lactée“Specifically designedfor coating”
62% 20 kg beans box 6366 14 months
62% min cocoa37% sugar
38% fat
Attacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.
Satilia Noire “Specifically designedfor coating”
M i l k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
NEW
NEW
NEW
1 kg tub 2,3 g avg.
pearls
*Shelf life: from date of production.
1312
Palmira 68%
Gran Couva 68%
D a r k C h o c o l a t e
Estate Grown Chocolate
Mou
ldin
g
Coat
ing
Gana
che
Choc
olat
es
Gana
che
Pâtis
serie
Mou
sses
Sauc
es
Ice
crea
ms
& so
rbet
sCh
ocol
ate
drin
ks
Deco
ratio
ns
Glaz
es
Crem
eux
Chocolate Applicat ions
5611
3092
Araguani 72% "Pure Venezuela"
Nyangbo 68% "Pur Ghana"
Alpaco 66% "Pure Ecuador"
Manjari 64% "Pure Madagascar"
Taïnori 64%"Pure Dominican Républic"
D a r k C h o c o l a t e
Pure Origin Grands Crus
4656
6085
5572
0117 / 4655
5571
Blend of Grands Crus
5614
0106 / 4653
7025
6725
0107 / 4654
0100 / 4657
0102
Pure Cocoa mass Araguani
Pure Cocoa mass Alpaco
Pure Cocoa mass Manjari
Pure Cocoa mass Taïnori
Abinao 85%
Guanaja 70%
Andoa Noire 70%
Ashanti 67%
Caraïbe 66%
Extra Bitter 61%
Caraque 56%
Tanariva Lactée 33%"Pure Madagascar"
5568
5569
5567
5570
Name Code Applications
Mou
ldin
g
Coat
ing
Gana
che
Choc
olat
es
Gana
che
Pâtis
serie
Mou
sses
Sauc
es
Ice
crea
ms
& so
rbet
sCh
ocol
ate
drin
ks
Deco
ratio
ns
Glaz
es
Crem
eux
Name Code Applications
M i l k C h o c o l a t e
D a r k C h o c o l a t e
P u r e C o c o a M a s s
3692 / 4659
NEW
NEW
Recommended Possible
Recommended Possible
Guanaja Lactée 41%
Jivara Lactée 40%
Bitter Lactée 39%
Orizaba Lactée 39%
Andoa Lactée 39%
M i l k C h o c o l a t e
0114
0189 / 4658
6591
6640
7026
NEW
NEW
NEW
Cacao mass Extra 100%
Extra Amer 67%
Satilia Noire 62%
Equatoriale Noire 55%
Extra Noir 53%
D a r k C h o c o l a t e
Professional Signature
0134
0130 / 4663
6366
0103 / 4661
1750 / 4664
Satilia Lactée 32%
M i l k C h o c o l a t e
0112 / 4662
6367
Equatoriale Lactée 35%
Xocopili 72%
Xocoline 65%
Xocomeli 57%
Café Noir 57%
Noir Orange 56%
D a r k C h o c o l a t e
Gourmet Creation
5145
5904
6566
0120
0122
Xocoline Lactée 41%
Lait Orange 35%
Caramélia 34%
Ivoire 35%
M i l k C h o c o l a t e a n d W h i t e C h o c o l a t e
6972
0123
7098
0140 / 4660
NEW
NEW
NEW
Cœur de Guanaja 80%
D a r k C h o c o l a t e C o n c e n t r a t e
6360NEW
Cho
cola
tes
1514
Nuts
Nut
sPure Origin Grands CrusD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
20 chocolate blocks
per box
72%20
chocolate blocks per box
4348 10 months
72% min cocoa27.5% sugar
43.5% fat
Araguani, a balance between warm notes (raisins, chestnuts…)and liquorice notes allow it to linger exceptionally long on the palate.
Araguani “Pure Vénézuela”
64%20
chocolate blocks per box
4350 10 months
64% min cocoa35% sugar
39% fat
Acidulous notes of red fruit followed by the nutty flavours typicalof this original variety of Trinitario cocoa tree from the north of Madagascar.
Manjari “Pure Madagascar”
Blend of Grands CrusD a r k C h o c o l a t e
Name Packing Code Ingredients Shelf life*Description%Cocoa
85%20
chocolate blocks per box
4347 10 months
85% min cocoa13.8% sugar
48.4% fat
Abinao“Tanning strength”
M i l k C h o c o l a t e
Name Packing Code Ingredients Shelf lifeDescription%Cocoa
33%20
chocolate blocks per box
4351 8 months
33% min cocoa38% sugar28% milk35% fat
Expresses balance of acidulous flavours, softened by pronounced,milky caramel notes.
Tanariva Lactée“Pure Madagascar”
Valrhona’s Chocolate blocks
Get all great chocolates by Valrhona in 100g chocolate blocks, sold wrapped in plaincellophane sachet, so you can personalise them under your own name or brand.
Caraïbe“Warm nutty notes”
66%66% min cocoa
33% sugar40% fat
This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the softaromas of nuts on the palate.
A high cocoa content and the blending of the Forastero beansfrom Africa make Abinao a Blend of Grands Crus with adistinctivetannic bitterness.
10 months4349
*Shelf life: from date of production.
1716
Valrhona’s Range of Nuts
Valrhona Pralinés are the result of an assembly of sugar and nuts made according to our know-how of traditional methods, to enhance the subtle flavours of the nuts. Valrhona uses the best nuts which are selected and tested just as rigorously as cocoa beans.
5 kg tub
Pralinés
Fruity PralinésTo master the development of fruity flavours to perfection, Valrhona selects the best hazelnutsfrom Rome and almonds from Valencia.Traditional cooking, stirring the nuts in cauldronsto coat them perfectly, gives the Valrhona Fruity Praliné range all the intensity and elegance of warm, rounded notes of nuts.
Roasted PralinésValrhona has chosen very high quality nuts - hazelnuts from Rome and almonds from Valencia to propose a range of Pralinés with varying textures and tastes to satisfy all your requirements. Notes of perfectly roasted almonds and hazelnuts blend with caramelised notes.
Name Packing Code Ingredients Shelf life*Description%Nuts
50% 5 kg tub 2257 12months
50% hazelnuts49,9% sugar
32% fat
Long roasting time for the nuts and prolonged cooking of the caramel. Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams
Hazelnut Praliné
60% 5 kg tub 2258 12months
60% hazelnuts39,9% sugar
38% fat
Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of hazelnut with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams
Hazelnut Praliné
50% 5 kg tub 2259 12months
50% almonds49.9% sugar
26% fat
Long roasting time for the nuts and prolonged cooking of the caramel. Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams
Almond Praliné
60% 5 kg tub 2260 12months
60% almonds39.9% sugar
31% fat
Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of almonds with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams
Almond Praliné
50% 5 kg tub1.5 kg tub
22612262
12months
25% almonds25% hazelnuts49.9% sugar
29% fat
Long roasting time for the nuts and prolonged cooking of the caramel.Well balanced with notes of caramel.Uses: Pastry - Chocolate fillings - Ice creams
Almond/hazelnutPraliné
50% 5 kg tub 2263 12months
25% almonds25% hazelnuts49.9% sugar
28.5% fat
Long roasting of nuts and traditional stone-grinding. Crunchy texture.Uses: Pastry - Chocolate fillings - Ice creams
Old Fashion Pralinéwith almonds and hazelnuts
60% 5 kg tub1.5 kg tub
32803282
12months
30% almonds30% hazelnuts
40% sugar35% fat
Nuts roasted to the heart and caramel cooked to “light brown”. Intense taste with very strong notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams
Almond/hazelnutPraliné
50% 5 kg tub 4697 12months
25% almonds 25% hazelnuts49.5% sugar
29.5% fat
Nuts caramelized in sugar syrup until roasted. Very pronounced notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams
Almond/hazelnutFruity Praliné
50% 5 kg tub 5621 12months
25% almonds25% hazelnuts49.5% sugar
29.5% fat
Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts.Uses: Pastry - Chocolate fillings
Almond/hazelnutCrunchy FruityPraliné
Pralinés
Name Packing Code Ingredients Shelf life*Description%Nuts
3 x 1 kg block 2264 9months
33% hazelnuts35,8% sugar28% cocoa
3% milk, 40% fat
Frank dark chocolate and hazelnut taste. Very intense flavour.Uses: Pastry - Chocolate fillings - Ice creams
Dark chocolatehazelnut
6993
71129
months
36% hazelnuts36% sugar14,8% cocoa
13% milk, 39% fat
Blend of fine cocoa beans, hazelnuts and milk.Creamy melting texture.Uses: Pastry - Chocolate fillings - Ice creams
Milk chocolatehazelnut
5 kg tub 9months
40% hazelnuts49.5% sugar
10.5% cocoa butter36% fat
Hazelnut paste thickened with cocoa butter.Uses: Pastry - Chocolate fillings - Ice creams
Light brownhazelnut
Giandujas
Name Packing Code Ingredients Shelf life*Description%Nuts
70% 4 kg tub 3212 5months70% almonds Very pure almond taste, not very sweet.
Uses: Pastry - Chocolate fillings - Glazing - Icing - Modelling
Almond paste fromProvence
50% 4 kg tub 3211 9months50% almonds Good fruit/sugar balance.
Uses: Pastry - Chocolate fillings - Ice creams - Modelling - DecoratingAlmond paste fromProvence
33% 4 kg tub 5090 12months33% almonds Nice fruity taste. Light colour makes it suitable for addition of colouring agents.
Uses: Modelling - DecoratingAlmond paste fromProvence
Almond Pastes
Nut
s
Cocoa beans and nuts are roasted separately at specific temperatures then mixed before beingground and conched together.
The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.
Giandujas
Almond Pastes
3 x 1 kg block1 kg Block
“NEW PACKAGING”
33%
36%
40% 2266
1 kg block
3 x 1 kg block
*Shelf life: from date of production.
1918
Service products
Ready to Assemble
Ready to serve
Ready to fill products: “Structura”Apart from the range of traditional hollow forms, Valrhona proposes three shapes and sizes of original chocolate shells which are ready to fill to make chocolate sweets, mignardises, small cakes or plated desserts. Products which will make your offer different and useful for the creation of original compositions.
Decoration products Valrhona has an extended choice of chocolate decorations on offer to finalise your sweet creations.
Chocolate drinkMade 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 chocolateflavor, lingering long on the palate without tasting too sweet.
Finishing products Glazes, toppings… indispensable products to optimize your time with the guarantee of perfect results.
Chocolate fillingsReinforce 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. The mellow lava-cakes are made from Etnao and can be enjoyed cold as well in order to be sold in the boutique shop.
Serv
ice
prod
ucts
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 shellsalveolus trays
Chocolate sauce
Valrhona Service Products Range Valrhona proposes a range of products to assist you in your creations, saving a maximum amount of time whilepreserving high quality.
2120
19 m
m
42 m
m
91 mm
54 mm
63 mm
44 m
m
19 m
m
46 mm
19 m
m
41 m
m
76 mm
41 mm
41 mm
11 m
m
23 m
m
24 mm
45 mm
26 mm
11 m
m
24 m
m
50 mm
32 mm
12 m
m
23 m
m
30 mm
8 m
m
16 m
m
16 mm
25 mm
19 mm
8 m
m
17 m
m
37 mm
23 mm
8 m
m
17 m
m
26 mm
10 mm
26 mm
10 mm
26 mm
10 mm
29 mm
11 m
m
29 mm
11 m
m
20 mm
30 mm
18 m
m
Serv
ice
prod
ucts
Ready to fill products: “Structura”
For making chocola tes
MINI Format : making of pet i t s fours in dark chocola te 55%
DESSERT Format : making of desser ts in dark chocola te 55%
Name Packing Code Ingredients Weight
Approx. weight per unit: 2.6 g
Approx. weight per unit: 2.1 g
Approx. weight per unit: 2.1 g
Approx. weight per unit: 3 g
Approx. weight per unit: 2.6 g
Approx. weight per unit: 2.6 g
Approx. weight per unit: 1,5 g
Approx. weight per unit: 1,2 g
Approx. weight per unit: 1,5 g
Approx. weight per unit: 3,5 g
Poids unitaire :environ 3 g
Poids unitaire :environ 3,5 g
Approx. weight per unit: 12 g
Approx. weight per unit: 10 g
Approx. weight per unit: 10 g
Shelf life*
8 months
12 months
10 months
14 months
10months
12 months
12 months
12 months
12 months
12 months
12 months
12 months
12 months
12 months
12 months
Ivoire chocolate hollow form(white chocolate)
1 box of 504 units 1734 35% cocoa - 43% sugar21,5% milk - 41,1% fat
Dark chocolate Palet(dark chocolate 55%)
1 box of 630 units 4325 55% cocoa - 43,5% sugar37% fat
Milk chocolate Palet(milk chocolate 35%)
1 box of 630 units 4326 35% cocoa - 44% sugar20% milk - 37% fat
Round dark chocolateCaissettes (dark chocolate 55%)
1 box of 270 units 0230 55% cocoa - 43,5% sugar37% fat
Milk chocolate hollow form(milk chocolate 35%)
1 box of 504 units 1733 35% cocoa - 44% sugar20% milk - 37% fat
Dark chocolate hollow form(dark chocolate 55%)
1 box of 504 units 173255% cocoa - 43,5% sugar
37% fat
Ovalis 1 box of 343 units 4324
Pyris 1 box of 441 units 4323
Spheris 1 box of 441 units 4322
55% cocoa43,5% sugar
37% fat
Ovalis 1 box of 270 units 4752
Pyris 1 box of 270 units 4753
Spheris 1 box of 270 units 4751
55% cocoa43,5% sugar
37% fat
Ovalis 1 box of 45 units 4320
Pyris 1 box of 60 units 4321
Spheris 1 box of 45 units 4319
55% cocoa43,5% sugar
37% fat
Storage advice: 10 months at room
temperature
Storage advice: 6 months at 4°C
10 months
6 months
Chocolate sauce 10 x 200 ml box 4846 29% dark chocolate
Dark chocolate Mousse & Soufflé
3 kg tub 371734,5% cocoa - 32,5% sugar
24% milk - 20% fat
Decoration productsName Packing Code Ingredients Storage Shelf life*
Ready to use productsName Packing Code Ingredients Storage Shelf life*
-
-
9 months
9 months
Milk chocolate glazing compound
5 kg tub 0152 4,5% cocoa
Dark chocolate glazing compound
5 kg tub 0150 18,5% cocoa
12 months in a cool dry place1 month in a refrigerator after
opening
Before opening: temperature < 20°C.
After opening: refrigerate / use within 4 days.
12 months
6 months
Absolu CristalNeutral glaze
Sealed 5 kg tub 5010 36,5% sugar
Soft Absolu glazewith dark chocolate 39%
1 kg tub 2051 39% chocolate
Finishing productsName Packing Code Ingredients Storage Shelf life*
Dark chocolate Granules
Dark chocolate Vermicelli
Dark chocolate flakes
Dark chocolate sequins(roseau)
Blue decorAvailable
Green decorAvailable from 1/10 to 15/04
Yellow decorAvailable from 1/10 to 15/04
Pink decorAvailable from 1/10 to 15/04
Orange decor Orange flavouredAvailable
3 x 1 kg block
3 x 1 kg block
3 x 1 kg block
3 x 1 kg block
3 x 1 kg block
1 kg box
1 kg box
1 kg box
1 kg box
0183
0180
0184
0141
0143
0144
0146
0142Pure cocoa butter chocolate decor
Orange flavoured (35% cocoa min.)
Pure cocoa butter chocolate decor
(35% cocoa min.)
Dark chocolate decorations(31% cocoa minimum,
pure cocoa butter)
10 months
12 months
12 months
12 months
12 months
14 months
14 months
14 months
14 months-
-
-
-
-
-
-
-
-
0185
MIDI Format : making of tea cakes in dark chocola te 55%
*Shelf life: from date of production.
2322
Serv
ice
prod
ucts
10 months at room temperature 10 monthsCelaya hot chocolate drink 6 x 1 Liter 3209 17% dark chocolate
Ready to serveName Packing Code Ingredients Storage Shelf life*
Valrhona Services
The recipe software to serve the knowledge of artisans and restaurant chefs…
Valrhona has developed for you one software to manage better your activity
and your recipes more efficiently on daily basis (calculation of recipe food cost,
selling prices, editing of production planning and raw ingredients purchasing
orders, etc.).
Valrhona Soft
In addition to hand-crafted techniques, the school also off ers a design service
for developing and creating new products such as new molds, l’instant Café, etc.
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.
For more information on the development of personalized and exclusive products,
contact your Valrhona representative.
L’Atelier Création
Sweet creations matching current trends of fashion…
Feel like newness or inspirations about up-coming trends?
Year-round, Valrhona’s teams are creating new promo packs.
Free with the purchase of certain product volumes, you can enjoy
the culinary trends taken up in these original new recipes created
by the École du Grand Chocolat.
Promo packs also include our latest product launches, advice and sources
of inspiration linked to the recipe developed by the École, and suggestions
for molds, utensils and decorations to add atmosphere to your restaurant.
For more information, contact your Valrhona representative.
Promotional Campaigns
Chocolates coresName Packing Code Ingredients Weight Shelf life*
Serve perfectly baked lava cakes every time!
This new range of chocolate cores to insert inside your mellow lava cakes making sure to always get a soft and runny core. To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate is now available, with theirshape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches.
Valrhona software Soft + basic module: code 5897Valrhona software Soft Premium module: code 5898
“CAN BE BAKED”
“CAN BE BAKED”
Etnao Coconut
Etnao Passion Fruit
Etnao Praliné
Etnao Guanaja
NEW
NEW
NEW
NEW
40 chocolate cores box
40 chocolate cores box.
40 chocolate cores box
40 chocolate cores box 6896
6897
6776
6777 Milk chocolate ganache flavoured with coconut.
Milk chocolate ganache with passion fruit pulp.
Milk chocolate ganache with roasted hazelnuts.
Guanaja dark chocolate ganache. Approx. 20 g / chocolate cores
Approx. 20 g / chocolate cores
Approx. 20 g / chocolate cores
Approx. 20 g / chocolate cores 6 months
6 months
6 months
6 months
Cocoa powder
Cocoa butter
Liquid clarified butter
Cocoa nibs
Dark chocolate sticks55%, 7 g
Dark chocolate sticks55%, 5,5 g
Dark chocolate sticks55%, 3,3 g
Eclat d’Or
Dark chocolatePearls
CrunchychocolatePearls
3 kg bag
4 kg bag
2,5 kg box(10 x 250 g sachet bag)
Box of 500 sticks
Box of 300 sticks
Box of 230 sticks
1 kg bag
2 kg box
3 kg tub
Box of 3 bags x 1 kg 0159
0160
5009
3285
0172
0171
0170
3933
4341
4719Toasted cereals coated in dark
chocolate (55% cocoa minimum,pure cocoa butter)
Dark chocolate (55% cocoa minimum,
pure cocoa butter)
Wafer crumbs
Dark chocolate sticks (55% cocoa minimum,
pure cocoa butter)
100 % cocoa 54% fat
99.9% concentrated butter0.1% max. humidity
100% cocoa100% fat
100% cocoa21% fat -
-
12 months at 15°C Store up to 3 weeks in therefrigerator after opening
-
-
-
-
-
-
14 months in a dry place between
16 and 18°C14 months
14 months
12 months
14 months
14 months
14 months
12 months
12 months
8 months
24 months
Name Packing Code Ingredients Storage Shelf life*
*Shelf life: from date of production.