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 LALLEUD VALRHONA ESPAA 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 Gnral de Gaulle 26600 TAIN LHERMITAGE

Chocolaterie Valrhona 26600 Tain lHermitage - France Tl. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17 www.valrhona.com

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

Partner of Professional Chefs

In 1922, an Artisan pastry chef, Albric Guironnet, opened a chocolate factory, the Chocolaterie du Vivarais, in Tain lHermitage (France), known today as Valrhona. 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. 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 lEcole du Grand Chocolat, Valrhona has developed an ever-progressing range of chocolates and service products for Artisans.

Specialist of Taste
Taste: a fundamental value
The taste of Valrhona products is acknowledged, both by professionals and chocolate gourmets, as being frank, typical, complexin a word, exceptional. Cultivating taste is one of the companys 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 products 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

For over 15 years, Valrhona has built up a cacaothque, 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.

Planting
As 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 harvest of rare quality cocoa beans to make the very best chocolates.

Selecting
To 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 products life, Valrhonas sourcing experts travel the world to find the very best plots where they only select cocoa beans that demonstrate an exceptional organoleptic profile.

The Valrhona Taste Foundation

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.

Blending
In the heart of the cacaothque laboratory, just like the celebrated noses who create perfumes, Valrhonas dedicated blenders create original new flavor combinations for truly unique, great chocolates. Their secret? A blend of fine cocoa beans of different varieties and origins, specifically combined to reveal all of their aromatic potential.

Taste: criteria N1 for quality

Taste 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.

Lcole du Grand Chocolat

In 1988, Valrhona created a professional training centre in Tain lHermitage 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 lEcole du Grand Chocolat receives more than 800 trainees a year from the four corners of the earth. Moreover, lEcole 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 Gnral de Gaulle 26600 TAIN LHERMITAGE Tl : +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.

Tasting Wheels of Grands Chocolats Valrhona

Chocolates
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.

Dark Chocolate Couvertures

G

BLEND OF GR AND

aja uan

70%

Extra Bitter 61%

Character, Bitterness, Chocolate taste

SC RUS

ss erne Bitt egance l E

Coc nced oa t aste

Gara que 56% Bala

85

% 66 be ara

ced lan ed Ba oast R

ao
Ab in

T Bit anni ter c, ne ss

Chocolates
ti 67% Ashan
Alpaco 6 6
Floral, W o
ody

FAMILY

ate

ste olate ta Choc tly spiced S we

Main aro charactr matic istics Int e n s e / F la v ou r R oaste d nuts

Chocol

F r u it y

A ci d

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Milk Chocolate Couvertures

Bit ter La c C

BLEND

OF GRANDS CRUS

te 41% a Lac anaj coa taste Gu nse co

% 39 te
nte sweet ng, i A lo Not too

0% Creamy, Pow erfu Malted l cocoa t aste taste

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Main ar o charact matic eristic Intense / Flavo ur Milk y

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C oc o a t

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8 = intense 1 = low intense = intense = low intense

B i tt e r

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Milky, l e Caram

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 cacaothque - 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.

Estate Grown Chocolate

Like the other collections in the Valrhona range, the Estate Grown collection offers chocolate from some of the worlds 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 Valrhonas 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 worlds finest laboratories, Valrhona puts its Professional Signature on each of its products - every day.

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. Valrhonas perfect mastery of cocoa and the inventive genius of the pastry chefs at LEcole 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.

Chocolates

Blend of Grands Crus

Dark Chocolate
Name % Cocoa Packing Code Ingredients Description Shelf life* 85% min cocoa 13.8% sugar 48.4% fat A high cocoa content and the blending of the Forastero beans from Africa make Abinao a Blend of Grands Crus with adistinctive tannic bitterness.

Blend of Grands Crus

Dark Chocolate Concentrate
Name

Abinao
Tannic strength

85%

3 kg beans bag

5614

14 months

Cur de Guanaja

NE

A chocolate concentrate for an outstanding strength of flavour

80%

3 kg beans bag

6360

80% min cocoa 34% sugar 34% fat

Essence of Guanaja 80% is intended to connoisseurs of intense chocolate. Its a technical chocolate of high quality and LOW in cocoa butter content. In application, Coeur de Guanaja 80% combines never seen before setting and aromatic fineness of Valrhonas Blend of Grands Crus.

14 months

Guanaja
A palette of bitterness
NE

70%

3 x 1 kg block 3 kg bag of beans

0106 4653

70% min cocoa 28.5% sugar 42% fat

Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.

14 months

Andoa Noire

"Shades of freshness"

70%

3 kg beans bag

7025

70% min cocoa 29% sugar 42% fat

For this Blend of Grands Crus, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicate varieties to perfection creating Andoa Noire organic dark chocolate. This unique blend heats the palate with refreshing and powerful bitter-sweetness developing into shades of freshness swirling the whole tasting experience. True to its warm lands origin, Ashanti captivates with its full body and round savours, intense in chocolate with delicate hazelnut nuances and entangled spiciness of liquorice, cinnamon and Tonka beans.

Revolution: After years of research, Valrhonas R&D department has developed groundbreaking technology allowing us to present you the 1st concentrate of chocolate 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 is limiting, such as in ice creams, mousses. Chocolate Intensity: Based on the exact same Guanajas 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 - Souffls 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.

14 months

NE

Pure Origin Grands Crus

Dark Chocolate
Name % Cocoa Packing Code Ingredients 72% min cocoa 27.5% sugar 43.5% fat 68% min cocoa 31% sugar 41.1% fat 72% min cocoa 27.5% sugar 43.5% fat 64% min cocoa 35% sugar 39% fat 64% min cocoa 35% sugar 39% fat 100% cocoa 0% sugar 54% fat 100% cocoa 0% sugar 54% fat 100% cocoa 0% sugar 54% fat 100% cocoa 0% sugar 54% fat Description Araguani, a balance between warm notes (raisins, chestnuts) and liquorice notes allow it to linger exceptionally long on the palate. 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. The delicacy of floral notes (jasmine, orange blossom) enveloped, almost melting into very chocolate notes giving it stately power. Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar. Tanori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts on a backdrop of cocoa and freshy baked bread. Warm notes of raisins and liquorice allowing exceptional lingering on the palate; very intense chocolate and roasted flavours with a touch of bitterness. The experience of cocoa combining force and finesse: a delicate attack of floral notes (jasmine, orange blossom) enveloped, almost melting into very chocolate notes prolonged by a fine bitterness and woody flavours. Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar. Flavours of candied yellow fruit following in the wake of roast almond and chocolate notes on a fresh and slightly camphorated background. Shelf life* 14 months

Ashanti
The sweetness of spices

67%

3 kg beans bag

6725

67% min cocoa 31.5% sugar 41.2% fat

14 months

Carabe
Warm nutty notes

66%

3 x 1 kg block 3 kg beans bag

0107 4654

66% min cocoa 33% sugar 40% fat

This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the soft aromas of nuts on the palate.

14 months

Araguani
"Pure Venezuela"

72%

3 kg beans bag

4656

Extra Bitter
Chocolate intensity

61%

3 x 1 kg block 3 kg beans bag

0100 4657

61% min cocoa 38% sugar 38% fat

An intense chocolate taste revealing a background of bitterness, denoting its powerful character.

14 months

Nyangbo
Pure Ghana

68%

3 kg beans bag

6085

14 months

Caraque
Balance of flavours

56%

3 x 1 kg block

0102

56% min cocoa 43% sugar 37% fat

Alpaco
Caraque develops notes of roast nuts followed by pronounced cocoa flavours. 14 months
"Pure Ecuador"

66%

3 kg beans bag

5572

14 months

Manjari
"Pure Madagascar"

64%

3 x 1 kg block 3 kg beans bag

0117 4655

14 months

Milk Chocolate
Name % Cocoa Packing Code Ingredients 41% min cocoa 34% sugar 24.5% milk 41% fat 40% min cocoa 33% sugar 23.5% milk 41% fat 39% min cocoa 41% sugar 18% milk 38% fat 39% min cocoa 34% sugar 26% milk 41% fat 39% min cocoa 34% sugar 26% milk 41% fat Description Milk chocolate Guanaja, charms you with its powerful chocolate taste which is softened and enhanced by long milky notes and without too much sweetness. Shelf life*

Tanori
"Pure Dominican Rpublic"

64%

3 kg beans bag

5571

14 months

Guanaja Lacte
Milk and cocoa in harmony

41%

3 x 1 kg block

0114

12 months

Pure Cocoa mass Araguani

Pure Vnzuela

100%

3 x 1 kg block

5568

14 months

Jivara Lacte
The cream of cocoa

40%

3 x 1 kg block 3 kg beans bag

0189 4658

Jivara Lacte seduction lies in its pronounced cocoa notes, in perfect harmony with the vanilla and malt finish.

12 months

Pure Cocoa mass Alpaco

"Pure Ecuador"

100%

3 x 1 kg block

5569

14 months

NE

Pure Cocoa mass Manjari

A subtle touch of biscuity caramel merged in an extremely milky core, progressively replaced by intense cocoa aromas enhanced with a delicate bitterness reminiscent of walnut or nut.
Pure Madagascar

100%

3 x 1 kg block

5567

14 months

Bitter Lacte
Intense smoothness

39%

3 x 1 kg block

6591

12 months

Pure Cocoa mass Tanori

Pure Dominican Rpublic"

100%

3 x 1 kg block

5570

14 months

NE

Orizaba Lacte
The luscious smoothness
NE

39%

3 kg beans bag

6640

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

12 months

Milk Chocolate
Name % Cocoa Packing 3 x 1kg block 3 kg beans bag Code 3692 4659 Ingredients 33% min cocoa 38% sugar 28% milk 35% fat Description Expresses balance of acidulous flavours, softened by pronounced milky caramel notes. Shelf life* 12 months

Andoa Lacte
"Smooth as milk"

39%

3 kg beans bag

7026

For this Blend of Grands Crus, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicate varieties to perfection creating Andoa Lacte organic milk chocolate. This unique blend captivates the palate with seductive milky softness and tender chocolate sweetness, all enhanced by a hint a bitterness.

12 months

Tanariva Lacte
"Pure Madagascar"

33%

*Shelf life: from date of production.

Chocolates

% Cocoa

Packing

Code

Ingredients

Description

Shelf life*

Estate Grown Chocolate

Dark Chocolate
Name % Cocoa Packing Code Ingredients Description Shelf life* 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 freshly baked bread and yellow fruit produce remarkable aromatic sensations.

Gourmet Creation
Dark Chocolate
Name

Palmira

68%

1 kg block

5611

68% min cocoa 31% sugar 37% fat

14 months

Xocopili
Savory and spicy chocolate

72%

1 kg tub 2,3 g avg. pearls

5145

72% min cocoa 26% sugar 4% spices 42% fat

The strength of a salty chocolate, blended with subtle spices mix, enhancing and exhaling all original sweet creations.

14 months

Gran Couva

68%

1 kg block

3092

68% min cocoa 31,5% sugar 37% fat

Gran Couva, with its deep dark colour, reveals subtle variations around intense notes of roasted cocoa beans enveloped by a progressive and pervasive sensation of camphor-like freshness.

14 months

Xocoline
The pure pleasure of sugars-free

65%

3 x 1 kg block

5904

65% min cocoa 33.7% maltitol 42% fat

Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with woody undertones.

14 months

NE

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

Xocomli
Spicy and sweet dark chocolate for dessert applications

57%

1 kg tub 2,3 g avg. pearls

6566

57% min cocoa 34% sugar 2% spices 37.6% fat

A fresh, exotic and delightful blend of sweet, fruity hesperidia spices.

14 months

Caf Noir
"Combination of Arabica and Cocoa"

57%

3 x 1 kg block

0120

Cacao mass Extra

100%

3 x 1 kg block

0134

100% min cocoa 0% sugar 54% fat

57% min cocoa 40% sugar 1.5% coffee 37.5% fat

Harmonious allegiance between the flavours of fine cocoa and the powerful character of mocha and arabica coffees.

10 months

Cacao mass Extra is remarkable for reinforcing the chocolate taste in many recipes, powerfully enriching their flavours.

14 months 56% min cocoa 43% sugar 0.3% orange flavouring 37.5% fat

Extra Amer
"For fillings and cores"

67%

3 x 1 kg block 3 kg beans bag

0130 4663

67% min cocoa 31.5% sugar 37% fat

Extra Amer 67% is a balanced combination of power and bitterness.

14 months

Noir Orange

56%

3 x 1 kg block

0122

A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes.

10 months

Satilia Noire
Specifically designed for coating

62%

20 kg beans box

6366

62% min cocoa 37% sugar 38% fat

Attacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.

14 months

Milk and White Chocolate

Name
NE W

% Cocoa

Packing

Code

Ingredients

Description 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 harmonious combinations and will marry with elegance any chosen flavours.

Shelf life*

Equatoriale Noire
Specifically designed for coating

55%

3 x 1 kg block 3 kg beans bag

0103 4661

55% min cocoa 43,5% sugar 37% fat

Equatoriale Noire 55% is renowned for its balanced taste and its ease of use.

14 months

Xocoline Lacte
The pleasure of milk chocolate with no added sugars

41%

3 x 1 kg block

6972

41% min cocoa 24% milk 35% maltitol 41% fat

12 months

Extra Noir

53%

3 x 1 kg block 3 kg beans bag

1750 4664

53% min cocoa 46,5% sugar 29% fat

Extra Noir 53 % is appreciated for its pronounced chocolate taste and its low cocoa butter content.

14 months

Lait Orange

35%

3 x 1 kg block

0123

Milk Chocolate
Name % Cocoa
NE W

35% min cocoa 44% sugar 20% milk 0.3% orange flavouring 37% fat

10 months A tasty combination between fine cocoa flavours, the velvet of milk and the pervasive freshness of orange notes. Available from October to April

Packing

Code

Ingredients 5% min cocoa 44% sugar 20% milk 37% fat

Description

Shelf life*

Caramlia
3 x 1 kg block 3 kg beans bag 0112 4662 Equatoriale Lait 35% is the chocolate of excellence both for the smoothness of its taste and for its colour. 12 months
"The sweet caramel delicacy"

Equatoriale Lacte
Specifically designed for coating

34%

3 kg beans bag

7098

35%

34% min cocoa 34.5% sugar 20% milk 38% fat

Caramlia is smooth, gourmande and generous. From the first seconds, its milky velvetiness captivates, before revealing its intense and strong creamy caramel flavour, subtly enhanced by savoury hints of shortbread. Particularly well suited for moulding applications.

12 months

Satilia Lacte
Specifically designed for coating

32%

20 kg beans box

6367

32% min cocoa 43% sugar 23% milk 35% fat

Chocolate dominant, slightly sweet and a little biscuit.

12 months

Ivoire
Smooth as silk

35%

3 x 1 kg block 3 kg beans bag

0140 4660

35% min cocoa 43% sugar 21.5% milk 41.1% fat

White chocolate, not too sweet, with delicate flavours of fresh milk and vanilla.

12 months

*Shelf life: from date of production.

10

11

Chocolates

% Cocoa

Packing

Code

Ingredients

Description

Shelf life*

Chocolate Applications
Name Code
Ga n Ch ache oco late s Co atin g Mo uld ing

Applications
De cor atio ns Ice & s cream orb s ets Ch o dri colat nks e Ga n Pt ache iss erie Mo uss es Cre me ux

Name

Code
Ga n Ch ache oco late s Co atin g Mo uld ing

Applications
De cor atio ns Ice & s cream orb s ets Ch o dri colat nks e Ga n Pt ache iss erie Mo uss es Cre me ux

Blend of Grands Crus

Dark Chocolate Abinao 85% Guanaja 70% Andoa Noire 70% Ashanti 67% Carabe 66% Extra Bitter 61% Caraque 56%
NE NE W

Estate Grown Chocolate

Dark Chocolate
5614 0106 / 4653 7025 6725 0107 / 4654 0100 / 4657 0102

Palmira 68% Gran Couva 68%

5611 3092

Professional Signature
Dark Chocolate Cacao mass Extra 100% Extra Amer 67% Satilia Noire 62%
0134 0130 / 4663 6366 0103 / 4661 1750 / 4664

Milk Chocolate
Guanaja Lacte 41% Jivara Lacte 40% Bitter Lacte 39% Orizaba Lacte 39% Andoa Lacte 39%
NE W

0114 0189 / 4658 6591 6640 7026

Equatoriale Noire 55% Extra Noir 53%

Milk Chocolate
Equatoriale Lacte 35% Satilia Lacte 32%
0112 / 4662 6367

NE

NE

Dark Chocolate Concentrate

Cur de Guanaja 80%
NE W

6360

Gourmet Creation
Dark Chocolate Xocopili 72% Xocoline 65%
5145 5904
NE W

Pure Origin Grands Crus

Dark Chocolate Araguani 72%
"Pure Venezuela"

4656

Xocomeli 57% Caf Noir 57% Noir Orange 56%

6566 0120 0122

Nyangbo 68%
"Pur Ghana"

6085

Alpaco 66%
"Pure Ecuador"

5572

Milk Chocolate and White Chocolate

Xocoline Lacte 41%
NE W

Manjari 64%
"Pure Madagascar"

6972 0123

0117 / 4655

Lait Orange 35%

5571

Tanori 64%
"Pure Dominican Rpublic"

Caramlia 34% Ivoire 35%

NE

7098 0140 / 4660

Pure Cocoa Mass

Pure Cocoa mass Araguani Pure Cocoa mass Alpaco Pure Cocoa mass Manjari Pure Cocoa mass Tanori
5568

Recommended 5569 5567 5570

Possible

Milk Chocolate
Tanariva Lacte 33%
"Pure Madagascar"

3692 / 4659

Recommended

Possible

12

13

Chocolates

Sau ces

Sau ces

Gla zes

Gla zes

Valrhonas 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*

Abinao
Tanning strength

85%

20 chocolate blocks per box

4347

85% min cocoa 13.8% sugar 48.4% fat

A high cocoa content and the blending of the Forastero beans from Africa make Abinao a Blend of Grands Crus with adistinctive tannic bitterness.

10 months

Carabe
Warm nutty notes

66%

20 chocolate blocks per box

4349

66% min cocoa 33% sugar 40% fat

This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the soft aromas of nuts on the palate.

10 months

Pure Origin Grands Crus

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

Araguani
Pure Vnzuela

72%

20 chocolate blocks per box

4348

72% min cocoa 27.5% sugar 43.5% fat

Araguani, a balance between warm notes (raisins, chestnuts) and liquorice notes allow it to linger exceptionally long on the palate.

10 months

Manjari
Pure Madagascar

64%

20 chocolate blocks per box

4350

64% min cocoa 35% sugar 39% fat

Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar.

10 months

Nuts

Milk Chocolate
Name % Cocoa Packing Code Ingredients 33% min cocoa 38% sugar 28% milk 35% fat Description Shelf life

Tanariva Lacte
Pure Madagascar

33%

20 chocolate blocks per box

4351

Expresses balance of acidulous flavours, softened by pronounced, milky caramel notes.

8 months

*Shelf life: from date of production.

14

15

Nuts

Valrhonas Range of Nuts

Pralins
Valrhona Pralins 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.

Pralins
Name % Nuts
50%

Packing

Code

Ingredients
50% hazelnuts 49,9% sugar 32% fat 60% hazelnuts 39,9% sugar 38% fat 50% almonds 49.9% sugar 26% fat 60% almonds 39.9% sugar 31% fat 25% almonds 25% hazelnuts 49.9% sugar 29% fat 25% almonds 25% hazelnuts 49.9% sugar 28.5% fat 30% almonds 30% hazelnuts 40% sugar 35% fat 25% almonds 25% hazelnuts 49.5% sugar 29.5% fat 25% almonds 25% hazelnuts 49.5% sugar 29.5% fat

Description
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 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 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 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 Long roasting time for the nuts and prolonged cooking of the caramel. Well balanced with notes of caramel. Uses: Pastry - Chocolate fillings - Ice creams Long roasting of nuts and traditional stone-grinding. Crunchy texture. Uses: Pastry - Chocolate fillings - Ice creams 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 Nuts caramelized in sugar syrup until roasted. Very pronounced notes of nuts. Uses: Pastry - Chocolate fillings - Ice creams Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts. Uses: Pastry - Chocolate fillings

Shelf life*
12 months

Hazelnut Pralin

5 kg tub

2257

Hazelnut Pralin

60%

5 kg tub

2258

12 months

Almond Pralin

50%

5 kg tub

2259

12 months

Roasted Pralins
Valrhona has chosen very high quality nuts - hazelnuts from Rome and almonds from Valencia to propose a range of Pralins with varying textures and tastes to satisfy all your requirements. Notes of perfectly roasted almonds and hazelnuts blend with caramelised notes.
5 kg tub

Almond Pralin Almond/hazelnut Pralin Old Fashion Pralin with almonds and hazelnuts Almond/hazelnut Pralin Almond/hazelnut Fruity Pralin

60%

5 kg tub

2260

12 months

50%

5 kg tub 1.5 kg tub

2261 2262

12 months

50%

5 kg tub

2263

12 months

60%

5 kg tub 1.5 kg tub

3280 3282

12 months

50%

5 kg tub

4697

12 months

Fruity Pralins
To master the development of fruity flavours 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 Fruity Pralin range all the intensity and elegance of warm, rounded notes of nuts.

Almond/hazelnut Crunchy Fruity Pralin

50%

5 kg tub

5621

12 months

Giandujas
Name % Nuts
33%

Packing

Code

Ingredients
33% hazelnuts 35,8% sugar 28% cocoa 3% milk, 40% fat 36% hazelnuts 36% sugar 14,8% cocoa 13% milk, 39% fat 40% hazelnuts 49.5% sugar 10.5% cocoa butter 36% fat

Description
Frank dark chocolate and hazelnut taste. Very intense flavour. Uses: Pastry - Chocolate fillings - Ice creams Blend of fine cocoa beans, hazelnuts and milk. Creamy melting texture. Uses: Pastry - Chocolate fillings - Ice creams Hazelnut paste thickened with cocoa butter. Uses: Pastry - Chocolate fillings - Ice creams

Shelf life*
9 months

Dark chocolate hazelnut Milk chocolate hazelnut

3 x 1 kg block

2264

36%

3 x 1 kg block 1 kg Block
NEW PACKAGING

6993 7112

9 months

Giandujas
Cocoa beans and nuts are roasted separately at specific temperatures then mixed before being ground and conched together.
1 kg block

Light brown hazelnut

40%

5 kg tub

2266

9 months

Almond Pastes
3 x 1 kg block

Name

% Nuts
70%

Packing

Code

Ingredients

Description
Very pure almond taste, not very sweet. Uses: Pastry - Chocolate fillings - Glazing - Icing - Modelling

Shelf life*
5 months

Almond paste from Provence

4 kg tub

3212

70% almonds

Almond Pastes
The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.

Almond paste from Provence Almond paste from Provence

50%

4 kg tub

3211

50% almonds

Good fruit/sugar balance. Uses: Pastry - Chocolate fillings - Ice creams - Modelling - Decorating

9 months

33%

4 kg tub

5090

33% almonds

Nice fruity taste. Light colour makes it suitable for addition of colouring agents. Uses: Modelling - Decorating

12 months

*Shelf life: from date of production.

16

17

Nuts

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. Products which will make your offer different and useful for the creation of original compositions.
Chocolate shells alveolus trays

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 souffl: Its unique formula enables you to make Chocolate mousses or souffls 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.

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

Service products

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.

Ready to fill products: Structura

Name Packing Code Ingredients Weight Shelf life*

Ready to use products

Name Packing Code Ingredients Storage Shelf life*
Approx. weight per unit: 2.6 g 12 months

For making chocolates

10 mm

Dark chocolate hollow form

(dark chocolate 55%)
26 mm 10 mm

1 box of 504 units

1732

55% cocoa - 43,5% sugar 37% fat

Dark chocolate Mousse & Souffl

3 kg tub

3717

34,5% cocoa - 32,5% sugar 24% milk - 20% fat

Storage advice: 6 months at 4C

6 months

Milk chocolate hollow form

(milk chocolate 35%)
26 mm 10 mm

1 box of 504 units

1733

35% cocoa - 44% sugar 20% milk - 37% fat

Approx. weight per unit: 2.6 g

10 months

Chocolate sauce

10 x 200 ml box

4846

29% dark chocolate

Storage advice: 10 months at room temperature

10 months

Ivoire chocolate hollow form

(white chocolate)
26 mm

1 box of 504 units

1734

35% cocoa - 43% sugar 21,5% milk - 41,1% fat

Approx. weight per unit: 2.6 g

8 months

Decoration products
Name Packing
1 kg box

(dark chocolate 55%)

11 mm

Dark chocolate Palet

29 mm

1 box of 630 units

4325

55% cocoa - 43,5% sugar 37% fat

Approx. weight per unit: 2.1 g

12 months

Code
0180

Ingredients

Storage

Shelf life*
14 months

Dark chocolate Vermicelli

11 mm

Milk chocolate Palet

(milk chocolate 35%)

29 mm

1 box of 630 units

4326

35% cocoa - 44% sugar 20% milk - 37% fat

Approx. weight per unit: 2.1 g

10 months

Dark chocolate Granules Dark chocolate flakes Dark chocolate sequins

(roseau)

1 kg box

0183 Dark chocolate decorations (31% cocoa minimum, pure cocoa butter)

14 months

18 mm

Round dark chocolate Caissettes

(dark chocolate 55%)

30 mm

1 box of 270 units

20 mm

0230

55% cocoa - 43,5% sugar 37% fat

Approx. weight per unit: 3 g

14 months

1 kg box

0185

14 months

MINI Format: making of petits fours in dark chocolate 55%

30 mm
16 mm 8 mm

1 kg box

0184

14 months

Spheris

1 box of 441 units

4322

Approx. weight per unit: 1,5 g

12 months

16 mm

Blue decor
Available

3 x 1 kg block

0141

12 months

25 mm 8 mm

Pyris

1 box of 441 units

4323

19 mm

55% cocoa 43,5% sugar 37% fat

Approx. weight per unit: 1,2 g

12 months

17 mm

Green decor
Available from 1/10 to 15/04

3 x 1 kg block

0143 Pure cocoa butter chocolate decor (35% cocoa min.)

12 months

37 mm 8 mm

Ovalis

1 box of 343 units

4324

23 mm

Approx. weight per unit: 1,5 g

12 months

17 mm

Yellow decor
Available from 1/10 to 15/04

3 x 1 kg block

0144

12 months

MIDI Format: making of tea cakes in dark chocolate 55%

41 mm 11 mm

Pink decor
Available from 1/10 to 15/04
4751 Poids unitaire : environ 3,5 g 12 months

3 x 1 kg block

0146

Pure cocoa butter chocolate decor Orange flavoured (35% cocoa min.)

12 months

Spheris

23 mm

1 box of 270 units

Orange decor
Orange flavoured Available
3 x 1 kg block 0142

10 months

24 mm

45 mm 24 mm 11 mm

Pyris

1 box of 270 units

4753

26 mm

55% cocoa 43,5% sugar 37% fat

Poids unitaire : environ 3 g

12 months

Finishing products
Name Packing Code Ingredients Storage Shelf life*

50 mm 12 mm

Ovalis

1 box of 270 units

4752

Approx. weight per unit: 3,5 g

12 months

23 mm

32 mm

76 mm

19 mm

Spheris

1 box of 45 units

4319

Approx. weight per unit: 10 g

12 months

Milk chocolate glazing compound

5 kg tub

0152

4,5% cocoa

9 months

41 mm

63 mm 44 mm

46 mm

91 mm 42 mm

19 mm

Pyris

1 box of 60 units

4321

55% cocoa 43,5% sugar 37% fat

Approx. weight per unit: 10 g

12 months

Soft Absolu glaze with dark chocolate 39%

1 kg tub

2051

39% chocolate

Before opening: temperature < 20C. After opening: refrigerate / use within 4 days.

6 months

54 mm

19 mm

Ovalis

1 box of 45 units

4320

Approx. weight per unit: 12 g

12 months

Absolu Cristal Neutral glaze

Sealed 5 kg tub

5010

36,5% sugar

12 months in a cool dry place 1 month in a refrigerator after opening

12 months

*Shelf life: from date of production.

20

21

Service products

DESSERT Format: making of desserts in dark chocolate 55%

Dark chocolate glazing compound

5 kg tub

0150

18,5% cocoa

9 months

41 mm

Chocolates cores
Name
NE W

Ready to serve
Packing
40 chocolate cores box

Code

Ingredients

Weight

Shelf life*

Name

Packing

Code

Ingredients

Storage

Shelf life*

Etnao Guanaja
NE

6896

Guanaja dark chocolate ganache.

Approx. 20 g / chocolate cores

6 months

Celaya hot chocolate drink

W

6 x 1 Liter

3209

17% dark chocolate

10 months at room temperature

10 months

Etnao Pralin
NE

40 chocolate cores box

6897

Milk chocolate ganache with roasted hazelnuts.

Approx. 20 g / chocolate cores

6 months

Etnao Passion Fruit

NE

40 chocolate cores box.

6776

Milk chocolate ganache with passion fruit pulp.

Approx. 20 g / chocolate cores

6 months

Etnao Coconut

40 chocolate cores box

6777

Milk chocolate ganache flavoured with coconut.

Approx. 20 g / chocolate cores

6 months

Valrhona Services
Valrhona Soft
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 software Soft + basic module: code 5897 Valrhona software Soft Premium module: code 5898

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 their shape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches.

Name

Packing

Code

Ingredients
100% cocoa 21% fat

Storage

Shelf life*

Cocoa powder

Box of 3 bags x 1 kg

0159

24 months

Cocoa butter

3 kg tub

0160

100% cocoa 100% fat

8 months

LAtelier Cration
In addition to hand-crafted techniques, the school also off ers a design service for developing and creating new products such as new molds, linstant Caf, etc. Some of these creations can be found in our promotion packs, combined with new recipes from the cole du Grand Chocolat and refl ecting current trends.

Liquid clarified butter

2 kg box

5009

99.9% concentrated butter 0.1% max. humidity

12 months at 15C Store up to 3 weeks in the refrigerator after opening

12 months

Cocoa nibs

1 kg bag

3285

100 % cocoa 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

55%, 5,5 g

Box of 300 sticks

0171

Dark chocolate sticks (55% cocoa minimum, pure cocoa butter)

14 months

Promotional Campaigns
Sweet creations matching current trends of fashion Feel like newness or inspirations about up-coming trends? Year-round, Valrhonas teams are creating new promo packs.

Dark chocolate sticks

55%, 3,3 g

Box of 500 sticks

0170

14 months

Eclat dOr

2,5 kg box (10 x 250 g sachet bag)

3933

Wafer crumbs

12 months

Free with the purchase of certain product volumes, you can enjoy the culinary trends taken up in these original new recipes created by the cole du Grand Chocolat.

Dark chocolate Pearls Crunchy chocolate Pearls

4 kg bag
CAN BE BAKED

4341

Dark chocolate (55% cocoa minimum, pure cocoa butter)

14 months

Promo packs also include our latest product launches, advice and sources of inspiration linked to the recipe developed by the cole, and suggestions for molds, utensils and decorations to add atmosphere to your restaurant.

3 kg bag
CAN BE BAKED

4719

Toasted cereals coated in dark chocolate (55% cocoa minimum, pure cocoa butter)

14 months in a dry place between 16 and 18C

14 months

For more information, contact your Valrhona representative.

*Shelf life: from date of production.

22

23

Service products