LABORATORY - tnagytamas.hu · combined with new recipes from the École Valrhona. ... In their...

LABORATORY CATALOGUE 2015 - 2016

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VALRHONAValrhona is a French chocolatier that has been providing exceptional chocolate since 1922. Created by and for pastry chefs, Valrhona dedicates all of its expertise, high standards, and passion to culinary professionals, making each taste an exceptional experience.Chosen by the best chefs and confectioners worldwide for its wide aromatic range constantly enhanced by innovations, Valrhona seeks to promote the gastronomic advancement of mankind by offering a variety of chocolate fl avors that are unique and recognizable and which create ever-higher pleasure and wonder.

As part of an ongoing concern for dialogue and ethics, Valrhona relies on long-term co-development relationships with planters and leading chefs, respecting both man and nature.

A trailblazer for over 25 years, l’École Valrhona invents, records, and preserves the knowledge and techniques essential to all chocolate professions. Its pastry chefs criss-cross the globe meeting with professionals to share know-how and expertise, driven by a boundless desire for mutual enrichment.

With the creation of the Cité du Chocolat in 2013, Valrhona carried on this long-standing commitment and continues to provide a unique and lively venue for those who wish to discover the richness of chocolate and its applications.

VALRHONA PRESENTATION PAGES 2 • 7

GRANDS CHOCOLATS PAGES 8 • 21• Blend of Grands Crus page 10• Grand Cru de Terroir page 12 • Innovation page 14• Pure 100% Cocoa Pastes page 16• Chocolate Bars page 16• Professional Signature page 17 • Gourmet Creation page 18• Certifi ed range page 20• Exclusive Valrhona Innovations page 22

NUTS PAGES 24 • 31

• Pralinés page 26• “Gianduja Style” page 30• Almond Pastes page 31

SERVICE PRODUCTS PAGES 32 • 39• Ready to Fill page 34• Finishings page 35 • Fillings page 36• Decorating Articles page 38• Chocolate Drink page 38• Ready to Use page 38

Contents

3

After setting up the l’École Valrhona in 1989,

Valrhona launched l’École Valrhona du Goût

(Valrhona School of Taste) in 2014 to further

support and encourage customer success.

Through innovative instruction methods, this new

array of training programs increases awareness

that taste is a key springboard for development, in

both the creative process and providing guidance

in promoting and selling creations.

THE TASTERESPECTING MANKIND AND ITS RESOURCES...

THE ART OF TECHNIQUE TO CREATE...

In order to reinforce its values and widen

out its strategy for the promotion of taste, it

was a natural step for Valrhona to create the

Valrhona Taste Foundation in 2006. The aim of

the Foundation is to promote, encourage and

support all initiatives which seek to preserve,

enrich or promote taste.

TRAINING COURSESVisit www.valrhonapro.com to view the

schedule of courses led by chefs from the

Valrhona École and exclusive visiting pastry

chefs.

For over 25 years the pastry chefs of l’École Valrhona

have developed close relationships with confectioners

and restaurateurs worldwide. They provide

professionals with on-site support on a daily basis.

And thus, Valrhona has a team of 25 pastry chef-

instructors available to help customers and clients

develop their own professional activities.

In collaboration with Frédéric Bau, Creative Director

for Pastry and Innovation, renowned for his expertise

and international experience, the team from l’École

Valrhona work to research and develop new recipes,

pastry concepts, techniques, and new materials and

equipment. Working closely with specialized engineers

fosters the development of new techniques and a

scientifi c approach to raw ingredients and their uses.

VALRHONA...A HUMAN STORY

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:

ITS EMPLOYEES

OHSAS 18001 certifi cation since 2004:

Occupational Health and Safety

Management System.

ITS ENVIRONMENT

ISO 14001 certification since 2005:

Environmental Management System.

ITS CUSTOMERS

ISO 22000 certification since 2006:

Food Safety Management System.

5

BECOME A VALRHONA CUSTOMER...AND JOIN AN EXCLUSIVE CLUB

Kitchen companion to thousands of artisans and

restaurateurs, the Essentials is a technical tool that

evolves constantly to better serve your creative

desires. With more than 6 different editions, it frees

professionals from the tedious and time-consuming

tasks of perfecting hundreds of recipes.

THE BASICS

Learn about VALRHONA in just one click...

V@LRHON@New interactive tools strengthen the link between

Valrhona and professionals.

Valrhona harnesses technology and

promotes gastronomy through its

websites, social networks, and Valrhona

TV. These new interactive tools make it

possible for Valrhona to share expertise

and provide professionals in the industry

with a wealth of new content.

What types of things can we fi nd? Recipes developed

by pastry chefs from l’École Valrhona, know-how,

and information on the professional training courses

provided by l’École. The website also highlights the

services and special offers reserved for Cercle V

members.

Cercle V is our loyalty program providing

professionals with an array of benefi ts and

exclusive services to further support the

development of their businesses.

Creating an account online gives you access to a wealth of inspirational content (recipes, videos, tips ...). You can also fi nd out about all Valrhona products and services.

In addition to hand-crafted techniques, the

school also offers a DESIGN SERVICE for

developing and creating new products such as

new molds, l’Instant Café, etc. These creations,

which always refl ect CURRENT TRENDS,

can often be found in our promotion packs,

combined with new recipes from the École

Valrhona. For more information

on the development of personalized and

exclusive products, contact your Valrhona

representative.

Valrhona has strengthened its ties with culinary professionals by developing various tools.

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GrandsChocolatsFor professionals in the realm of chocolate and pastry, taste is the guiding criterion for selecting raw ingredients, but other key aspects to consider are origin and technical characteristics. Valrhona offers four categories, or families, of chocolates as well as pure pastes and bars/tablets, all of which provide professionals a wide range of products, suited to their needs, which can be transformed with skill.

GRAND CRU DE TERROIR

BLEND OF GRANDS CRUS

PROFESSIONAL SIGNATURE

GOURMET CREATION

PURE PASTES & CHOCOLATE BARS

INNOVATION

CERTIFIED RANGE

EXCLUSIVE VALRHONA INNOVATIONS

9

12164ACAOBA

60%

Balanced & Roasted Caraïbe is a perfect balance of smooth chocolate and roasted dried fruit notes with a slightly oaky fi nish.

107: 3 x 1 kg blocks

Chocolaty & Spicy Ashanti is a truly captivating chocolate thanks to its intensely chocolaty round, seductive fl avors tinged with subtle hazelnut notes and enhanced by aromas of licorice, cinnamon and tonka bean.

Chocolatey& Intense With its intense chocolate taste, Extra Bitter reveals a background of bitterness, denoting its powerful character.


Mild & Balanced Acaoba features a balanced profi le, which fi rst embodies the fullness and intensity of cacao, then gradually evolves into aromas of ripe and acidic fruit.

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TEBLEND OF GRANDS CRUSWith its “Blend of Grands Crus” range, Valrhona has created blends of chocolate with elaborate, unique fl avors.In their cocoa laboratory, Valrhona’s blenders use their expertise to come up with original pairings to produce chocolates with inimitable and constant fl avor. Their secret? They combine different varieties of fi ne chocolates from various regions that have been chosen for their complementary aromatic profi les. A specifi c production process then brings out the typical fl avor of each blend.

Powerful & Tannic The very high cocoa content of Abinao make it a chocolate with a distinctive tannic bitterness.

Bittersweet & Elegant Guanaja develops extraordinary bitterness, revealinga whole aromatic range of warm notes


Chocolatey& Balanced Caraque develops notes of roast nuts followed by pronounced cocoa fl avours.

Name Code % min.cocoa Ingredients Shelf

life * Packaging

Acaoba 12164 60% Sugar 38%Fat 39% • • • • • • • • • 18

months 3 kg bag of beans

Abinao 5614 85% Sugar 14%Fat 48% • • • • • • • • • 14


Guanaja 4653106 70% Sugar 29%

Fat 42% • • • • • • • • • • • 14 months

3 kg bag of beans3 x 1 kg blocks

Ashanti 6725 67% Sugar 32%Fat 40% • • • • • • • • • • • 14


Caraïbe 4654107 66% Sugar 33%

Fat 40% • • • • • • • • • • • 14 months


Extra Bitter 4657100 61% Sugar 38%

Fat 38% • • • • • • • • • • • 14 months


Caraque 102 56% Sugar 43%Fat 37% • • • • • • • • • • • 14

months 3 x 1 kg blocks

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• Optimal • Recommended • Possible Not possible*Shelf life: from date of production.

6725 4654 4657

5614 4653

102

CARAÏBE66%

ASHANTI67%

EXTRA BITTER61%

GUANAJA70%

ABINAO85%

CARAQUE56%

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Milky freshness& Chocolatey Guanaja Lactée has a charmingly intense not-too-sweet chocolate taste enhanced by lingering velvety dairy notes.

Creamy & ChocolatyJivara seduction lies in its pronounced cocoa notes, in perfect harmony with the vanilla and malt fi nish.


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Chocolatey & Caramel notesWith a subtle touch of biscuity caramel over a powerful dairy taste, Bitter Lactée gradually reveals some intense chocolate aromas overlaid with a delicate bitterness.

Milky & Creamy Just like fresh high-mountain milk, Orizaba Lactée is delicately smooth to reveal deep and intense milky notes.

Name Code % min.cocoa Ingredients Shelf life * Packaging

Guanaja Lactée 7547 41% Sugar 34% Milk 24%Fat 41% • • • • • • • • • • • 12 months 3 kg bag of beans

Jivara 4658189 40% Sugar 34% Milk 23%

Fat 41% • • • • • • • • • • • 12 months 3 kg bag of beans3 x 1 kg blocks

Orizaba 6640 39% Sugar 37% Milk 18%Fat 39% • • • • • • • • • • • 12 months 3 kg bag of beans

Bitter Lactée 6591 39% Sugar 42% Milk 18%Fat 38% • • • • • • • • • • • 12 months 3 x 1 kg blocks

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Grands Chocolats

6591

7547 4658 6640GUANAJA

LACTÉE 41%JIVARA

40%

BITTERLACTÉE 39%

ORIZABA39%

*Shelf life: from date of production.

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NOUVEAU

GRAND CRU DE TERROIRWith its “Grand Cru de Terroir” range, Valrhona has created chocolates with distinctive tastes that are truly representative of their origin.Valrhona’s sourcers have been touring the world for years to learn about each country’s plantations (their altitudes, soils and climates, all of which affect the nature of the cocoas they produce). Valrhona thus selects cocoas from the very best plantations, where nature is fully expressed and people cultivate unique know-how (harvesting, fermenting and drying beans).

Pure VenezuelaChocolatey& full-bodiedFrom its strikingly bitter essence, Araguani offers a rich and complex aromatic profi le featuring warm notes (raisins, chestnuts, licorice)and roasted notes.

Pure MadagascarTangy & Red fruitManjari liberates fresh and acidic notes of red fruit with a delicate fi nish of roasted nuts.


Pure GhanaChocolatey& RoastedNyangbo offers uniquely rounded notes with a warm chocolatey taste, giving way to a second attack fi lled with warm spicy fl avours.

Pure GrenadaSpicy freshnessKalingo reveals the intense freshness of its delicate aromas. The balance of the chocolate note is delicately enhanced by a touch of peppermint.

Pure Dominican RepublicYellow Fruits& IntenseTaïnori progressively reveals fresh yellow fruits aromas followed by notes of roasted dried fruits reminiscent of freshly baked bread.

Pure EcuadorOaky & FloralThe subtle fl oral aromas of Alpaco melt exquisitely into supremely intense chocolaty notes.

Pure PeruFruity & CreamyIllanka enchant you with its creamy texture and its rare powerful chocolate taste, embellished by notes of roasted peanuts. Its acidic impact reveals subtle fl avors of black fruits.

Pure VenezuelaChocolatey& mineralOtucan differentiates itself by its soft and persistent bitterness.Its mineral freshnessis tinged with accents of green banana, hazelnut and walnut.Its slightly sweet character emphasizes its fl oral notes.

Pure BrazilDried Fruits& Black teaMacae has a powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a fi ne bitter fi nish.

Pure Papua New Guinea Acidic & ToastedKalapaia offers a forthright acidic attack, enlivened with notes of fruit that gradually give way toaromas of raw, roasted cocoa beans.

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9556

12221

NOUVEAU5572

5571

9559 6221

6085

9789 4655

OTUCAN69%

ARAGUANI72%

KALAPAIA70%

TAÏNORI64%

ALPACO66%

ILLANKA63%

MACAÉ62%

MANJARI64%

NYANGBO68%

KALINGO65%

Pure PeruCitrus fruit & Intense bitterness Andoa Noir has a fresh hit and powerful bitterness that develop and become more nuanced through tasting.

7025: Until the end of december 2015.

12515: From january 2016 onwards.

ANDOA NOIRE

70%

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Pure Dominican RepublicMilky & Chocolaty intensityThanks to its high cocoa content, it enhancesthe smoothness of milk with intense notes of cocoa before revealing its fruity tanginessand slight bitterness.

Pure MadagascarMilky & CaramelTanariva offers a balanced aromatic profi le of acidulous fl avours, softened by pronounced milky caramel notes.


Bahibe 9997 46%Sugar 30% Milk 23%Fat 43% • • • • • • • • • • 12


Andoa Lactée 7026*12514** 39% Sugar 34% Milk 26%

Fat 41% • • • • • • • • • • • 12 months* 18 months** 3 kg bag of beans

Tanariva 46593692

33%Sugar 37% Milk 28%Fat 36% • • • • • • • • • • • 12

months3 kg bag of beans3 x 1 kg blocks

Name Code % min.cocoa Ingredients Shelf life

*** Packaging

Kalapaia 12221 70%Sugar 28%Fat 42% • • • • • • • • • • 14


Araguani 4656 72%Sugar 27%Fat 44% • • • • • • • • • • • 14


Andoa Noire 7025*12515** 70% Sugar 29%


Otucan 9556 69%Sugar 30%Fat 41,5% • • • • • • • • • • • 14


Nyangbo 6085 68%Sugar 31%Fat 41% • • • • • • • • • • • 14


Alpaco 5572 66%Sugar 33%Fat 40% • • • • • • • • • • • 14


Kalingo 9789 65%Sugar 34%Fat 39% • • • • • • • • • • • 14


Manjari 4655117

64%Sugar 35%Fat 39% • • • • • • • • • • • 14


Taïnori 5571 64%Sugar 35%Fat 39% • • • • • • • • • • • 14


Illanka 9559 63%Sugar 36%Fat 37% • • • • • • • • • 14


Macaé 6221 62%Sugar 37%Fat 38% • • • • • • • • • • • 14



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Grands Chocolats

9997 4659BAHIBE

46%TANARIVA

33%

Pure PeruIntense Milky notes & Chocolatey Andoa Lactée is an extremely smooth chocolate that will enchant you with its milky intensity and its strong chocolate fl avor.



ANDOALACTÉE 39%

* Until the end of december 2015 / ** From january 2016 onwards ***Shelf life: from date of production.

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VALRHONA HAS YET AGAIN BURST THROUGH THE BOUNDARIES OF CHOCOLATE WITH AN INNOVATIVE PROCESS THAT OPENS THE WAY TO A NEW GENERATION OF AROMATIC PROFILES: DOUBLE FERMENTATION.

To create a new sensory universe, Valrhona devoted more than ten years working side-by-side with partner growers to perfect a method that has revolutionized the process of transforming cocoa beans at the plantations. Once the traditional fermentation period is complete, a second phase of fermentation is triggered with the addition of another raw ingredient. Valrhona experts came up with the idea of adding fruit with a naturally high sugar content, which initiates a second fermentation.

T H E U N V E I L I N G O F F R U I T

I NNOVAT ION

DOUB

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FERMENTATION

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VALRHONA HAS THEREFORE GIVEN BIRTH TO A NEW GENERATION OF CHOCOLATES, CHARACTERIZED BY DISTINCIVE AND FRUITY AROMATIC PROFILES, AND A TRUE EXPRESSION OF TERROIR.

Name Code % min.Cocoa Ingredients Shelf life* Packaging

Mananka 62% 12220 62%Sugar 32%Fat 37% • • • • • • • • • • 14

months3 kg bag of

beans

Itakuja 55% 12219 55%Sugar 43%Fat 38% • • • • • • • • • • 14

months3 kg bag of

beans

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Orange & Tangy freshnessDouble fermentation with orange pulpPure Madagascar Sweet and fresh, the fi rst impression Mananka gives is a glimpse of intense citrus notes and graceful acidity, substantiated by a perfectly roasted and chocolatey core. A pleasantly bitter fi nish tops off the chocolate’s complex character.

Passion fruit & chocolate intensity Double fermentation with passion fruit pulpPure Brazil Itakuja is characterized by an explosion of fruity aromas at the start, which gradually give way to the roundness of this chocolate from Brazil.

MANANKA 62%

ITAKUJA 55%


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Name Code % min.cocoa Ingredients Shelf life* Packaging

Abinao 4347 85% Sugar 14% Fat 48% 14 months

20 chocolateblocks per box

Caraïbe 4349 66% Sugar 33% Fat 40% 14 months


Manjari 4350 64% Sugar 35% Fat 39% 14 months


Tanariva 4351 33% Sugar 37% Milk 28% Fat 36% 14 months


PURE 100% COCOA PASTES4 references of Pure Cocoa Mass to personalize your chocolates by increasing their percentage of cocoa content. At last you can create your authentic chocolate with the cocoa percentage of your choice.

100%

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Pure Venezuela

ARAGUANIPURE PASTE

Pure Ecuador

ALPACOPURE PASTE

Pure Madagascar

MANJARIPURE PASTE

Pure Dominican Republic

TAÏNORIPURE PASTE

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Powerful & Tannic

Balanced & Roasted

Tangy & Red fruit

Milky & Caramel


Pure Paste Araguani 5568 100%Sugar 0%Fat 54% • • • • • • 14


Pure Paste Alpaco 5569 100%Sugar 0%Fat 54% • • • • • • 14


Pure Paste Manjari 5567 100%Sugar 0%Fat 54% • • • • • • 14


Pure Paste Taïnori 5570 100%Sugar 0%Fat 54% • • • • • • 14


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CHOCOLATE BARSAll of Valrhona chocolates are available in 100 g bars.They are sold in plain cellophane sachets for personalization using your own name or brand.

5568 5569 5567 5570

4347 4349 4350 4351ABINAO

85%CARAÏBE

66%MANJARI

64%TANARIVA

33%

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PROFESSIONAL SIGNATUREThe Professional Signature collection is designed for professionals and offers a range of technical chocolates that are easy to use and offer excellent results. These blended chocolates have been created using unique recipes to ensure they lend themselves to specifi c professional applications.

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Specifi cally designed for coating Equatoriale Lactée 35% is Valrhona’s milk chocolate par excellence for both its smooth taste and beautiful color.


Specifi cally designed for coatingA dominant chocolate taste with a hint of biscuit and not too sweet.

Specifi cally designed for coatingEquatoriale Noire 55% offers a deliciously intense chocolate taste and smooth texture, and is extremely easy to use.


Special fi llings & coresExtra Noir 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.

For fi llings & coresExtra Amer 67% offers a balanced combination of power and bitterness.

Specifi cally designed for coatingBitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes.

Extra Cocoa Paste gives a remarkably intense, rich chocolate taste to many recipes.


Extra Amer 4663 67%Sugar 32%Fat 37% • • • • • • • • • 14


Équatoriale Noire 4661103

55%Sugar 43%Fat 38% • • • • • • • • • • • 14


Extra Noir 4664 53%Sugar 45%Fat 31% • • • • • • • 14


Extra Cocoa Paste 134 100%Sugar 0%Fat 54% • • • • • • 14


Satilia Noire 6366 62%Sugar 37%Fat 38% • • • • • • • • • • • 14

months 20 kg carton

Équatoriale Lactée 4662112

35%Sugar 43% Milk 19%Fat 39% • • • • • • • • • • • 12


Satilia Lactée 6367 35%Sugar 43% Milk 21%Fat 37% • • • • • • • • • • • 12

months 20 kg carton

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Grands Chocolats

4662 6367

4661 46644663

6366134

ÉQUATORIALE LACTÉE 35%

SATILIALACTÉE 35%

ÉQUATORIALE NOIRE 55%

EXTRA NOIR53%

EXTRA AMER67%

SATILIANOIRE 62%

EXTRA COCOA PASTE 100%

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Waina 12165 35%Sugar 42% Milk 21%Fat 41% • • • • • • • 12


Ivoire 4660140

35%Sugar 43% Milk 21%Fat 41% • • • • • • • • • • • 12


Opalys 8118 33%Sugar 32% Milk 33%Fat 43% • • • • • • • • • • • 10


Azélia 11603 35%Sugar 39% Milk 20%Fat 43% • • • • • • • • • • • 10


Biskélia 11387 34%Sugar 45% Milk 27%Fat 41% • • • • • • • • • • • 12


Caramélia 7098 36%Sugar 34% Milk 20%Fat 38% • • • • • • • • • • • 12


Xocoline Lactée 6972 41%Maltitol 35% Milk 24%Fat 40% • • • • • • • • • • • 12


Lait Orange 123 35%Sugar 43% Milk 19%Orange fl avouring 0,3%Fat 40%

• • • • • • • • • • • 10 months 3 x 1 kg blocks

GOURMET CREATIONWith its “Gourmet Creation” range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new fl avors.Thanks to its perfect knowledge of cocoa and the creativity of L’École Valrhona’s pastry chefs, Valrhona explores new tastes and creates original fl avor combinations.

Caramel& Salted butter notesSoft, rich and volup-tuous, Caramélia stands out with its rich milky fl avor and compelling taste of salted butter caramel.

Smooth& a hint of VanilliaWhite chocolate delicately sugared, Ivoire reveals aromas of warm milk enhanced by delicate vanilla notes.

140: 3 x 1kg blocks

Milky & DelicatePure white in color, with a creamy texture and delicately sugared, Opalys reveals harmonious aromas of fresh milk and natural vanilla.

A delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness.

*Available from October to April.

The pleasure of milk chocolate with no added sugarsThis couverture unveils delicate, refi ned aromas, with a smooth, not-too-sweet taste, enhanced with a touch of sophisticated bitterness. It is ideally suited to a wealth of different combinations and its elegant taste will never overshadow any accompa-nying fl avors.

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Milk & Vanilla With a slightly beige tone, conferred by the exclusive use of blond cane sugar, Waina delivers intense notes of fresh milk interspersed with cream that combine harmoniously with just the right touch of Bourbon vanilla pod.

Chocolatey & Toasted BiscuitOne nibble and the fresh, smooth milk chocolate soon gives way to warm notes of toasted biscuit and caramel, enhanced by a touch of salt.The chocolatey fi nish is long and refi ned. It provides all the complexity of a true and simple pleasure.

Hazelnut & Chocolatey Just catching a hint of the gourmet aromas is a compelling invitation to taste.The notes of chocolate and roasted hazelnuts mingle elegantlyin the mouth.The beauty of AZÉLIA is to deliver extreme indulgencewith lightness.

NEW

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NEW7098

4660 811812165

1138711603

1236972

CARAMÉLIA36%

WAINA35%

BISKELIA 34%

IVOIRE 35%

AZELIA35%

OPALYS33%

LAIT ORANGE 35%

XOCOLINE LACTÉE 41%

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Xocoline 5904 65%Maltitol 34%Fat 42% • • • • • • • • • • • 14


Café Noir 120 57%Sugar 40% Coffee 1,3% Fat 37% • • • • • • • • • • • 10


Xocoméli 6566 57%Sugar 34% Spices 2%Fat 38% • • • • • • • • • 14

months1 kg

tub of pearls

Xocopili 5145 72%Sugar 26% Spices 4%Fat 42% • • • • • • • • 18

months1 kg

tub of pearls

Noir Orange 122 56%Sugar 43%Orange fl avouring 0,3%Fat 38%

• • • • • • • • • • 10 months 3 x 1 kg blocks

Spicy and sweet dark chocolate for dessert applicationsA fresh, exotic and delightful blend of sweet spices and citrus.

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TE Combination of Arabica and CocoaA harmonious blend of high-quality cocoa beans with powerful Mocha and Arabica coffee beans.

Savory and spicy chocolateAn intense savory chocolate blended with a subtle mix of spices that will enhance any original sweet creation.

The pleasure of dark chocolate with no added sugarsSlightly acidulous, the fruity notes blend into the roasted fl avours, allowing the development of a delicate bitterness with a touch of oakiness.

A tasty combination between fi ne cocoa fl avours and the pervasive freshness of orange notes.

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Grands Chocolats

5145

5904

6566

120 122

XOCOMÉLI57%

CAFÉ NOIR57%

XOCOLINE65%

NOIR ORANGE 56%

XOCOPILI72%

19

CERTIFIED RANGEORGANIC & FAIRTRADE

FOUR DOUBLY CERTIFIED PRODUCTS DEVELOPEDOUT OF RESPECT FOR PEOPLE AND THEIR LAND.

20

12164

ANDOA NOIRE 70%

ANDOA LACTÉE 39% WAINA 35%

ACAOBA 60%

12165

Pure PeruAndoa Noir has a fresh hit and powerful bitterness that develop and become more nuanced through tasting.



Pure PeruAndoa Lactée is an extremely smooth chocolate that will enchant you with its milky intensity and its strong chocolate fl avor.



Blend of Grand Crus: Peru and Dominican RepublicAcaoba features a balanced profi le, which fi rst embodies the fullness and intensity of cacao, then gradually evolves into aromas of ripe and acidic fruit.

Gourmet Creation With a slightly beige tone, conferred by the exclusive use of blond cane sugar, Waina delivers intense notes of fresh milk interspersed with cream that combine harmoniously with just the right touch of Bourbon vanilla pod.

Citrus fruit & Intense bitterness

Intense Milky notes & Chocolatey

Mild & Balanced

Milk & Vanilla

Name Code % min.cocoa Ingredients Shelf life

*** Packaging

Andoa Noire 7025*12515** 70% Sugar 29%

Fat 42% • • • • • • • • • • • 14 months* 18 months**

3 kg bag of beans

Acaoba 12164 60% Sugar 38%Fat 39% • • • • • • • • • 18


Andoa Lactée 7026*12514** 39% Sugar 34% Milk 26%


Waina 12165 35%Sugar 42% Milk 21%Fat 41% • • • • • • • 12



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* Until the end of december 2015 / ** From january 2016 onwards ***Shelf life: from date of production.

21

6360

From the same blend of fi ne cocoa beans as Guanaja, Cœur de Guanaja 80% is less sweet than the conventional couverture and features enhanced aromatic intensity due to a higher dry-cocoa content. In some recipes, the cocoa butter present in chocolate cou-vertures restricts the amount of usable chocolate (weak chocolate fl avor and light color), or requires the use of cocoa powder (the taste and color are «naturally» less «chocolate»). Cœur de Guanaja 80%, therefore, is now the high-end technical solution for boosting the chocolate intensity of your recipes where cocoa butter plays a limiting role. Cœur de Guanaja is a chocolate whose recipe and manu-facturing process result from unique and innovative technology. The process used is based on an aroma-concentration technique that delivers more fl exibility with textures and strong chocolate fl avors for those who love «chocolate intensity». The very low percentage of cocoa butter makes new and delicious applications possible. Cœur de Guanaja contributes:- Chocolate recipes with robust aromatic potential- Ice cream with chocolate potency and a softer texture- Ganache with unparalleled chocolate intensity

P125CŒUR DE GUANAJA

Chocolate concentrate

THE ADVANTAGES:• Intense chocolate fl avour• Smoother texture• Intense chocolate colour

Chocolate Concentrate

P125 CŒURDE GUANAJA

is not suitable fortempering, molding

or coating.


P125 Cœurde Guanaja

6360 80% Sugar 19%Fat 34% • • • • • • • • 18

months3 kg bag of

beans

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• Optimal • Recommanded • Possible Not possible

EXCLUSIVES VALRHONA


22

9458

INNOVATIONSGrands Chocolats

FLAVOR PAIRING SUGGESTIONS FROM L’ÉCOLE VALRHONA : Dulcey goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mangos, bananas and apricots.

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Name Code % min.Cocoa Ingredients Shelf life* Packaging

Dulcey 9458 32% Sugar 28,8%Fat 45% • • • • • • • • • • 12

months3 kg bag of

beans

• Optimal • Recommanded • Possible Not possibleBlond chocolate is not a regulated category

Creamy & Toasty

THE ADVANTAGES:• A unique blond color that stands out• A delicious taste that’s not too sweetwith intense biscuity fl avors anda pinch of salt• A creamy texture

DISCOVER BLOND

How an oversight became a marvel! ... During a pastry demonstration, Frédéric Bau left some white chocolate in a bain-marie for too long. After realizing what had happened, he noticed that the color had turned blond and a delicate scent of freshly baked shortbread and caramelized milk was wafting from the chocolate. It took another 8 years of research and development to arrive at the Dulcey we know today, and to perfect a unique recipe for a new world of creativity and fl avors. This couverture draws on Valrhona’s expertise and provides a new world of emotions with its distinctive color, taste, and texture.

DULCEY 32%


DULCEY32%

23

30

26

31

NutsEnjoy the warm, nutty taste of Valrhona’s range of Pralinés,“Gianduja Style” and Almond Pastes.

“GIANDUJA STYLE”

PRALINÉS

ALMOND PASTES

25

1

2

3

Delicately sweet and lingering fl avor. Its roasted notes enhance the intensity of the almond fl avor.

The Almond Praline 50% offers a fi ne balance between cooked caramel notes and sweet notes.

Exceptional notes of cooked caramel and delicate sweetness.

INTE

NSE

CARA

MEL

IZED

FLA

VOR

NU

TTY

NO

TES

ROASTED NOTES

COOKED CARAMELCOOKED CARAMEL

GRANDS PRALINÉS ALMOND (VALENCIA, SPAIN)

3THE POWER OFYou now have three ways to select your Praliné…

NUT

ALMOND HAZELNUT ALMOND HAZELNUT

ROASTED NOTESCOOKED CARAMEL

FLAVOR

NUTTY NOTESINTENSE

CARAMELIZED FLAVOR

INTENSITY

OR

OR

PECAN 50%

NEW NEWPISTACHE42%

The fresh and intense fl avor of pecan nuts.This new 50% Pecan Praliné has a surprisingly intense aromatic profi le. It integrates perfectly into the “Nutty Notes” product family, with its sublimely nutty fl avor.

The mild taste of pistachio. Valrhona has widened out its aromatic palette of Grands Pralinés Valrhona with new Pistachio praliné 42%. It stands out through its appetizing color and delicious pistachio fl avors.N

UTT

Y N

OTE

S

ROASTED NOTES ROASTED NOTES

UNIQUE PRALINÉS

ALMOND70%

ALMOND 50%

ALMOND60%

R OA S T E D N OT E S

COOKED CARAMEL

11937 11936

9015

22592260

26

GRANDS PRALINÉS HAZELNUT (ROMAN, ITALY)

The taste of this praline with strong accents of cooked caramel reveals end notes of hazelnut.

This Hazelnut Praline 60% is delicately sweet with notes of soft caramel.

COOKED CARAMELCOOKED CARAMEL

Authentic and pure, its nutty noteswill intensify as you enjoy tasting.

Rare fruity intensity. The pure taste of hazelnut adds a lingering fi nish.

ROASTED NOTESROASTED NOTES

• Recommanded • Possible Not possible

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HAZELNUT50%

HAZELNUT60%

HAZELNUT55%

HAZELNUT66%

Nuts

Fruit Taste % nuts Ingredients Shelf life* Tub Packaging

Associated Code

Bag Packaging

Associated Code

Pecan Nutty notes 50% Pecan 50% Sugar 50% Fat 36% • • • 12 months 5 kg tub 11937

Pistache Nutty notes 42% Pistachio 42% Almonds 18% Sugar 40% Fat 34% • • • 12 months 5 kg tub 11936

Almond Nutty notes 70% Almonds 70% Sugar 30% Fat 36% • • • 12 months 5 kg tub 9015 3 kg stand-up pouch 10864

Almond Intense caramelized fl avor 60% Almonds 60% Sugar 40% Fat 34% • • • 12 months 5 kg tub 2260 3 kg stand-up

pouch 10857

Almond Intense caramelized fl avor 50% Almonds 50% Sugar 50% Fat 30% • • • 12 months 5 kg tub 2259

Hazelnut Nutty notes 66% Hazelnuts 53% Almonds 13% Sugar 34% Fat 42% • • • 12 months 5 kg tub 7531 3 kg stand-up

pouch 10863

Hazelnut Nutty notes 55% Hazelnuts 55% Sugar 45% Fat 33% • • • 12 months 5 kg tub 11309 3 kg stand-up pouch 10203

Hazelnut Intense caramelized fl avor 60% Hazelnuts 60% Sugar 40% Fat 38% • • • 12 months 5 kg tub 2258 3 kg stand-up

pouch 10862

Hazelnut Intense caramelized fl avor 50% Hazelnuts 50% Sugar 50% Fat 30% • • • 12 months 5 kg tub 2257

22572258

102037531

INTE

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MEL

IZED

FLA

VOR

NU

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NO

TES


27

10202 4697

2263 5621

2261

10202

2263

2261

4697

5621

• Recommanded • Possible Not possible

GRANDS PRALINÉS ALMOND/HAZELNUT(VALENCIA, SPAIN / ROMAN, ITALY)

A beautiful harmony of nutty notes produced by the subtle scent of green almond and the powerful fragrance of fresh hazelnut.

This Praline 50% offers delicate sweetness in the mouth thanks to the roasted notes of the nuts. With a smooth, even texture, this fi nely ground praline has a warm brown color and is suitable for all traditional uses.


This praline, unique in the Valrhona range, gives a feeling of freshness thanks to the use of pieces of nuts and sugar combining with indulgent sweetness.

This crunchy Almond Hazelnut Praline 50% comes with pieces of nuts to give this praline extra crunch. The fl avors of crushed, lightly roasted almonds and hazelnuts make this praline a precious substance for your chocolate bonbon fi llings.


Subtle notes of sweet and sugary caramel preserve the fl avor of almonds and hazelnuts in this 50% fruit praline.

INTE

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FLA

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COOKED CARAMEL

NU

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ALMONDHAZELNUT 60%

ALMONDHAZELNUT 50%

FRUITY

ALMONDHAZELNUT 50%

OLD-FASHIONED

ALMONDHAZELNUT 50% CRUNCHY FRUITY

ALMONDHAZELNUT 50%

Nuts

Fruit Taste % nuts Ingredients Shelf life* Tub Packaging

Associated Code

Bag Packaging

Associated Code

Almond Hazelnut Nutty notes 60% Almonds 30% Hazelnuts 30% Sugar 40% Fat 33% • • • 12

months 5 kg tub 11307 3 kg stand-up pouch 10202

Almond Hazelnut fruity

Nutty notes 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% • 12

months 5 kg tub 4697

Almond Hazelnut old-fashioned

Nutty notes 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% • Except

mar-bling

12 months 5 kg tub 2263

Almond Hazelnut crunchy fruity

Nutty notes 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 28% • • • 12

months 5 kg tub 5621

Almond Hazelnut Intense caramelized fl avor 50% Almonds 25% Hazelnuts 25%

Sugar 50% Fat 30% • • • 12 months 5 kg tub 2261 3 kg stand-up

pouch 10859

*Shelf life: from date of production.29

22642266 6993 226469932266

“GIANDUJA STYLE”“Gianduja Style” are made from a blend of hazelnuts, cocoa beans and sugar that is conched for several hours before being fi nely ground. The beans and nuts are roasted separately at different temperatures to ensure the development of their rich aromas.

Forthright dark chocolate and hazelnut taste. Very intense fl avour.

MILK CHOCOLATE HAZELNUT 36%

Hazelnut paste thickened with cocoa butter.

LIGHT BROWN HAZELNUT 39%

DARK CHOCOLATE HAZELNUT 33%

Blend of fi ne cocoa beans, hazelnuts and milk. Creamy melting texture.

7112: 1 kg block

Name Code % min. nuts Ingredients Shelf life* Packaging

Light Brown Hazelnut 2266 39% Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36% • • • 9 months 5 kg tub

Milk Chocolate Hazelnut 6993 7112

36% Hazelnuts 36% Sugar 35% Cocoa 16% Milk 13% Fat 39% • • • 9 months3 x 1 kg blocks

1 kg block

Dark Chocolate Hazelnut 2264 33% Hazelnuts 33% Sugar 34% Cocoa 28% Milk 3% Fat 40% • • • 9 months 3 x 1 kg blocks

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• Recommanded Not possible*Shelf life: from date of production.

30

3212

3211

7942

5090

32123212

32113211

79427942

50905090

ALMOND PASTESThe almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifi cations of each product.

Name Code % min. dried fruit Ingredients Shelf life* Packaging

Almond Paste from Provence 3212 70% Almonds 70% • • • • 5 months 4 kg basket

“Expression Chocolatiers” Almond Paste 7942 55% Almonds 55% • • 8 months 3,5 kg basket

Almond Paste from Provence 3211 50% Almonds 50% • • • • • 9 months 4 kg basket

Decorative Almond Paste 5090 33% Almonds 33% • • 12 months 4 kg basket

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• Recommanded Not possible

Characteristic taste of Provençal almonds, balanced.

ALMOND PASTE FROM PROVENCE

50%

High in nuts, characteristic taste of Provençal almonds, low in sugar.

ALMOND PASTE FROM PROVENCE

70%

Nice fruity taste. Light colour makes it suitable for addition of colouring agents.

DECORATIVE ALMOND PASTE

33%

A pure and intense almond taste that’s low in sugar. Very easy to use.

“EXPRESSION CHOCOLATIERS”

ALMOND PASTE 55%


Nuts

31

35

34

36

38

38

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ServiceProductsValrhona offers a range of products to help you with your creations and optimize your time without compromising quality.

FINISHINGS

READY TO FILL

FILLINGS

DECORATING ARTICLES

CHOCOLATE DRINK

READY TO USE

33

PYRIS

SPHERIS

PYRIS

OVALIS OVALIS

SPHERIS

PYRIS

OVALIS

SOLSTIS

4325

4326

1732

1733

1734

SPHERIS 4322 4751

4323 4753

4319 4320

4321 6409

4324 4752

1732 4325

1733 4326

1734

4322 4751

4323 4753

4324 4752

4319 4320

4321 6409

READY TO FILLIn addition to traditional hollow shells, Valrhona also offers three original shapes and sizes of ready-to-fi ll chocolate shells you can use to make chocolate bonbons, petits fours, small cakes and plated desserts. This range will help you stand out and create original compositions.

FOR

MA

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OC

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Dark chocolate 55%Ingredients: Cocoa 55%Sugar 43% - Fat 38%Packaging: 1 box of 630 piecesShelf life*: 12 monthsWeight: Approximately 2.2 g each

Milk chocolate 35%Ingredients: Cocoa 35%Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box of 630 piecesShelf life*: 10 monthsWeight: Approximately 2.2 g each

DARK CHOCOLATE HOLLOW FORM

DARK CHOCOLATE PALET

MILK CHOCOLATE PALET

MILK CHOCOLATE HOLLOW FORM

IVOIRE CHOCOLATE HOL-LOW FORM

MID

I FO

RM

AT:

FOR

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G M

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CA

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MIN

I FO

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AT:

FOR

MA

KIN

G P

ETIT

S FO

UR

SD

ESSE

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: FO

R M

AK

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DES

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TS

Dark chocolate 55%Ingredients: Cocoa 55%Sugar 43% - Fat 38%Packaging: 1 box of 504 piecesShelf life*: 12 monthsWeight: Approximately 2.6 g each

Milk chocolate 35%Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box of 504 piecesShelf life*: 10 monthsWeight: Approximately 2.6 g each

White chocolate 35%Ingredients: Cocoa 35%Sugar 43% - Milk 21% - Fat 41%Packaging: 1 box of 504 piecesShelf life*: 8 monthsWeight: Approximately 2.6 g each

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 343 piecesShelf life*: 12 monthsWeight: Approximately 1.7 g each

Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37%Packaging:1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 9.4 g each

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 12 g each

Dark chocolate 55%


Dark chocolate 55%


34

2051

1182111820

501050102051

11820 11821

FINISHINGSCoatings and glazes are must-have products you need to fi nish off your desserts and pastries, helping you save time with guaranteed results!

Service Products

39% minimum Cocoa

Packaging: 1 kg jarShelf life*: 6 monthsBefore opening: temperature < 20°CAfter opening: refrigerator/use within 4 days

DARK CHOCOLATE GLAZE

4,5% minimum Cocoa

Packaging: 10 kg boxShelf life*: 12 monthsStorage: In a cool, dry place between 16° and 18°C

MILK CHOCOLATE GLAZE

SOFT ABSOLUGLAZE

18% minimum Cocoa

Packaging: 10 kg boxShelf life*: 12 monthsStorage: In a cool, dry place between 16° and 18°C

NEUTRAL ABSOLU CRISTAL GLAZE

Transparent and neutral in taste. Used at the core of your desserts or entre-mets cakes, this unique product guarantees and permits compositions with exceptional texture. When applied as clear glaze or as chocolate topping, it delivers one sparkling shiny result and holds impeccably whether handled cold or hot.Ingredients: Sugar 36%Packaging: 5 kg sealed tub. Shelf life*: 12 monthsBefore opening: 12 months in a cool, dry placeAfter opening: 1 month in a refrigerator

*Shelf life: from date of production.35

6896 6776

6897 6777

10840

10843

4341 4719

8425

6896

6897

4341

6776

6777

10840

10843

4719

8425

FILLINGSValrhona’s range of fi llings perfectly adapts to your recipes for greater chocolate intensity and added crunch.

ETNAO GUANAJA

Guanaja dark chocolate ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each

ETNAO PASSION

Milk chocolate and passion fruit purée ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each

ETNAO PRALINÉ

Milk chocolate and roasted hazelnut ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each

ETNAO COCONUT

Coconut-fl avored milk chocolate ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each

DARK CHOCOLATE PEARLS

Dark chocolate 55%Pure cocoa butterPackaging: 4 kg bagShelf life*: 14 months

Puffed grains coated in dark chocolate 55% Pure cocoa butterPackaging: 3 kg bagShelf life*: 14 months

CRUNCHY CARAMELIA

PEARLS Puffed grains coated in milk chocolate 36% with a delicious caramel tastePure cocoa butterPackaging: 3 kg bagShelf life*: 12 months

DARK CHOCOLATE CRUNCHY PEARLS

CRUNCHY DULCEY PEARLS

Puffed grains coated in white chocolate 87% 35% cocoa butter minimumPackaging: 3 kg bagShelf life*: 10 months

Puffed grains coated in white chocolate 87% 34% cocoa butter minimumPackaging: 3 kg bagShelf life*: 10 months

CRUNCHY OPALYS

PEARLS

36

3285 8029

12060

12140

12139

159

160 5009

12062

12789

12061 12087

159 3285

160

12062

12789

12061 12087

8029

5009

12060 12139

COCOA BUTTER

Ingredients:100% cocoa butterFat 100%Packaging: 3 kg tubShelf life*: 8 months

COCOA NIBS

Ingredients:100% cocoa beansFat 54%Packaging: 1 kg bagShelf life*: 12 months

ÉCLATD’OR

Bits of crêpe dentellePackaging: 4 kg box (4 x 1 kg bags)Shelf life*: 12 months

COCOA POWDER

Ingredients: 100% cocoa - Fat 21%Packaging: Box of 3 x 1 kg bagsShelf life*: 24 months

Ingredients: 99.9% concentrated butterMaximum moisture 0.1%Packaging: 2 kg boxShelf life*: 12 months

LIQUID CLARIFIED

BUTTER

- An optimized recipe: designed to offer the perfect balance between ease of use for baking applications and a universally appealing taste

- A format to suit your needs (available in 6 kg boxes)

Packaging :6 kg box (7 500 drops per kg)

DARK CHOCOLATE STICKS 48% - A new recipe designed to please

everyone: intense cocoa notesand natural vanilla extracts

- Extruded stick shape doesn’t cut the dough

- Properly resistant to cooking- 3 different formats allow you to choose

the product(s) best suited to your needs

3,2 g Sticks - 48% 8 cm1,6 kg box(approx. 500 units)

5,3 g Sticks - 48% 8 cm1,6 kg box(approx. 300 units)

15,4 g Sticks - 48%36 cm5 kg box

NEW

NEW

NEW

NEW

CHOCOLATE DROPS 52%

NEW

60% DARKCHOCOLATE CHIPS

MILK CHOCOLATE DROPS 32%

- Balanced composition: the high cacao percentage imparts cocoa intensity to the product accompanied by natural vanilla fl avor

- A format to suit your needs: available in 5 kg boxes of 20 000 chips that are perfectly suited to a wide range of applications

Packaging: 5 kg box (4 000 chips per kg)

- With a well-balanced cocoa and milk fl avor profi le, punctuated with slightly caramelized notes, these milk chocolate drops will add a smooth and gourmet touch to your creations

- A format to suit your needs (available in 6 kg boxes)

Packaging: 6 kg box (7 500 drops per kg)

DARK CHOCOLATE STICKS 55%

- A new composition created from a Valrhona Grand Chocolat couverture with round, chocolatey and gourmet notes

- The high cacao percentage (55%) provides intense cocoa fl avor

- Molded stick shape doesn’t cut the dough - Properly resistant to cooking

5,5 g Sticks – 55%8 cm1.6 kg box(approx. 300 units)

Service Products


37

3209

3717

180 184

144

183

141

146

185

143142

180 184 183

185

141 142 143

3209

3717

144 146

DECORATING ARTICLES

CHOCOLATE DRINKMade with real pieces of chocolate so you can offer your customers delicious hot chocolate. A unique thick and creamy texture with a delicately sweet, intensely chocolate lingering fl avor.

CELAYA HOT CHOCOLATE

Chocolate drink with 17.5% dark chocolatePackaging: 6 x 1 LiterShelf life*: 8 months

READY TO USE

DARK CHOCOLATE MOUSSE & SOUFFLÉ Chocolate preparation for mousses

and souffl és (65% chocolate)Ingredients: Cocoa 34%Sugar 32% - Milk 24% - Fat 20%Packaging: 3 kg basketShelf life*: 6 months at 4°CStore at 4°C: max. 5 days after opening

DARK CHOCOLATE VERMICELLI

Pure cocoa butterPackaging: 1 kg boxShelf life*: 14 months

YELLOW DECORATION

Between 1/10 and 15/4Pure cocoa butterPackaging: 3 x 1 kg blocksShelf life*: 12 months

FINE DARKCHOCOLATE GRANULES


BLUE DECORATION

PermanentPure cocoa butterPackaging: 3 x 1 kg blocksShelf life*: 12 months

PINK DECORATION


FINE DARK CHOCOLATE FLAKES


GREEN DECORATION


ORANGE DECORATION

PermanentOrange fl avoredPure cocoa butterPackaging: 3 x 1 kg blocksShelf life*: 10 months

DARK CHOCOLATESEQUINS


Pure cocoa butterPackaging : 1 kg BoxShelf life*: 14 months

38

VALRHONA TV is a platform for sharing knowledge and shared passions.It exemplifi es pastry on an international scale. VALRHONA TV presents VALRHONA’s

activities in the form of programs that combine education, training, exploration, discovery and encounters between enthusiasts.

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Valrhona Inc.222 Water Street Brooklyn,

NY 11201 - USTel. : 718 522 7001 - Fax : 718 522 7331

[email protected]

Valrhona Hong-Kong Offi ce12/F, Cheong Sun Tower, 118 Wing Lok Street,

Sheung Wan - Hong-KongTel. : +852 3590 3262 - Fax : +852 3590 4955

offi [email protected]

VALRHONA - 26600 Tain l’Hermitage - FRANCE - Tél : 0 800 15 15 [email protected]

www.valrhonapro.com

LABORATORY - tnagytamas.hu · combined with new recipes from the École Valrhona. ... In their...

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Transcript of LABORATORY - tnagytamas.hu · combined with new recipes from the École Valrhona. ... In their...