CHOCOLATE BONBONS

Transcription

CHOCOLATE BONBONS

VALRHONA CATALOGUE CHOCOLATE BONBONS & COFFEE BREAK RANGE 2015-2016
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CHOCOLATE
BONBONS
& COFFEE BREAK RANGE
CATALOGUE 2015-2016
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AUX SOURCES
DU GRAND
CHOCOLAT
Valrhona 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 world's most prestigious chefs and craftsmen for its vast range
of aromatic profiles, continually enhanced by innovation, Valrhona's ambition
is to broaden people's culinary horizons by offering a variety of unique and
recognizable chocolate flavors that continuously create more pleasure and
excitement.
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Chocolate Bonbons and Coffee Break Range
Decorations with piping cones (cornets)
Decorations with forks
Placement of nuts
VALRHONA, PASSIONATE
CONFECTIONER SINCE 1922
VALRHONA, CREATOR OF
GOURMET INDULGENCE
VALRHONA, LOYAL PARTNER
TO PROFESSIONALS
Valrhona Grand Chocolat Bonbons are
the result of artisanal craftsmanship
combining know-how with innovation.
Passionate about their craft, Valrhona
master confectioners preserve a long
tradition of quality and excellence
in the Rhone Valley of France. Every
gesture and each technique matter.
By selecting and assembling the
finest ingredients, Valrhona master
confectioners
delicately
compose
singular and authentic creations.
This exquisite work, backed by
extensive expertise in Grand Chocolat,
demonstrates Valrhona's commitment
to the quest for perfection.
A Valrhona Grand Chocolat bonbon
comprises a recipe, taste, texture, and
decoration. It's alchemy that provides
gourmets with an incomparable taste
experience. Inspired by Grand Chocolat,
Valrhona continuously enriches its
range of creations with new, elegant,
and refined chocolate indulgences.
Beyond innovation, Valrhona stands by
its long confectionary experience and
safeguards iconic recipes that have
stood the test of time, such as "Palet
Or", "Rinette", and "Orangette".
By providing professionals with
innovative, gourmet creations and
consistent quality, Valrhona offers the
best of its longstanding expertise.
Customer support and satisfaction
are the very essence of Valrhona's
approach. In addition to requirements
for quality and availability, Valrhona
pays special attention to each and
every one of its clients and customers.
Professionals therefore have access
to many services for developing and
growing their business, such as tools,
training courses, and personalized
follow-up.
NC
SI E
www.valrhonapro.com
Take a look at our website exclusively
for gastronomy professionals
By creating your online account, you will have
access to exclusive services, dedicated advice
and information that will support, inspire and set
apart your pastry creations.
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NEW FOR
2015
◆
CLASSIC COLLECTION
Delectable chocolate bonbons available
all year long.
With an array of colors and stylish flavors, such as Raspberry,
Passion Fruit, Hazelnut, and Macaé Grand Cru from Brazil, the
Pop line will ignite your range of chocolate bonbons !
MACAÉ ................................ 12069
Dark chocolate ganache
Grand Cru Macaé 62% pure Brazil
coated in dark chocolate.
RASPBERRY POP .................. 12067
Ganache with raspberry puree,
HAZELNUT POP .....................12073
Hazelnut ganache
coated in milk chocolate.
PASSION FRUIT POP .............. 12071
Passion fruit ganache
PROMESSE PRALINÉ
CRÊPE DENTELLE ..................... 11895
The new gem of Valrhona haute
confiserie , Promesse Praliné
Crêpe Dentelle, crunchy and
intense, will awaken the most
indulgent senses.
Smooth praline combined with
crispy crêpe-dentelle cookies.
Decorated with piped milk chocolate.
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DULCEY MEDITERRANEAN...... 12247
This Blond Dulcey mendiant
is a new twist on the classics, a
perfect blend of the crunch and
freshness of nuts.
Dulcey chocolate disc with
orange zests, apricot,
hazelnuts and pistachios.
• Fruity and nutty notes.
• Crunchy.
THE CHRISTMAS COLLECTION
Chocolate Bonbons and Coffee Break Range
More creations in the Esprits de Noël collection
to immerse yourself in the magic of the Holiday Season !
ESPRIT DE NOËL CARAMELIA........ 12013
Designed specially for the Holidays, the milk
chocolate Caramélia Spirit of Christmas
unveils notes of biscuit and caramel and will
make big and small melt with pleasure.
Caramélia 36% milk chocolate
Smooth, indulgent, and rich.
Assortment of 5 figures.
• Assortment of 5 shapes : star,
snowman, gingerbread man,
Christmas tree, and Christmas ball.
• Caramélia 36% couverture
• Height: 3.5 - 4 cm
• Width : 3 - 3.5 cm
• Thickness: 8 mm
• Unit weight: 5 g
Available from 17/09/2015 to 31/12/2015
Packaging: 2 kg boxes
NIBBLES SELECTION
Offer your customers little samples of pleasure
they can try on the spot or take with them.
NEW "FANTAISIES"
NEW "BOUCHÉES"
To make foodies and gourmets go wild, try the new "Fantaisies":
scrumptious little balls of crispy cereal grains coated in dark
or milk chocolate and almonds adorned with white chocolate…
There's something for everyone!
Nestled in an indulgent and generous format are delicious bites of
salted caramel and Gianduja, perfect for sampling pleasures and
succumbing to temptation…
IVOIRE AMANDAS.................... 11705
Roasted almonds
coated in white chocolate.
DARK CHOCOLATE
CROUSTIBILLES ........................ 11849
CARAMELIA CROUSTIBILLES... 11786
ONDINE................................... 12248
BAR'ROC................................. 12039
Crispy cereal grains
Crispy cereal grains
Coated in Caramélia chocolate.
Bar filled with salted caramel
and coated in dark chocolate.
Gianduja interior, decorated
with almond pieces
and coated in milk chocolate.
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CONTENTS
38
08
18
46
NIBBLES SELECTION
Sales Tips10
Sales Tips
Esprits de Noël
12
"Fantaisies"42
Truffles
12
Bars of Chocolate
43
Scintillantes
13
"Bouchées" 44
40
Étincelles 14
"Confiseurs"
16
"Chardons" 16
CLASSIC COLLECTION
COFFEE BREAK RANGE
Sales Tips20
Sales Tips
48
Ganaches 22
"Carrés" 50
Pralinés
28
"Éclats" 50
Nuts And Candied Fruits 32
"Lingots" Exclusives
34
Promesses 36
50
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THE
CHRISTMAS
COLLECTION
1
Esprits de Noël
4
Étincelles
2
Truffles
5
"Confiseurs"
3
Scintillantes
6
"Chardons"
Delight your customers for the holiday season
with our Christmas chocolate bonbons!
STORAGE RECOMMENDATIONS FOR
VALRHONA GRAND CHOCOLAT BONBONS
Storage Conditions upon delivery :
Store the boxes, tightly closed, in a cool
place away from light and humidity
(recommended temperature: 4°C or
16°C).
ALLERGENS
Pralinés, almond pastes, and
Gianduja are all products
made with nuts (almonds or
hazelnuts)
Presence of allergens : Nuts,
among others.
Avoid thermal shocks due to sudden
temperature changes between storage
room and display case. Such rapid
temperature changes can cause
chocolate bloom.
In the display case, maintain the
temperature of the chocolates between
14°C and 18°C, with relative humidity
(hygrometer reading) between 55% and
60%.
The chocolates must be consumed before
the Best By Date* listed on the package.
*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.
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SALES TIPS
Make Christmas a special event
in your shop
To attract and engage customers.
1 Set the scene
Create a whole universe in your display case just as in your shop.
›› Use decorations (mobiles, garlands, objects…), molds, and decals…
SALES TIPS
The Christmas Collection
2 Christmas chocolate bonbon selection
Give your product range a new twist with Christmas exclusives.
Showcase your special Christmas temptations : chocolate bonbons rule at Christmas !
›› Take advantage of our exclusive Christmas specials
to make the most of the season with truly festive
recipes and don't forget our wrapped liquor
chocolates, always a big hit at Christmas.
›› Diversify with our Spirit of Christmas "fritures" line
or our new "Scintillantes" collection of wrapped
chocolates.
›› Increase your chocolate bonbon shelf space by 50%
at Christmas time, compared to the rest of the year
Draw attention to your Christmas Products with
attractive signs.
›› Draw from your usual "fritures" or wrapped bonbon
collections to create special Christmas products,
decorated for the occasion.
In addition, provide pre-packaged products next to
the cash desk to bolster impulse buys.
3 Use special packaging and wrapping for the occasion
To carry your Christmas theme out of the shop.
Masking tape
labels
gift wrapping
›› Display large formats and boxes with festive colors
or gift-wrapped and tied with ribbons.
›› For "fritures" or individually wrapped chocolates,
use festive sachets or cones!
GOOD
TO KNOW
Apply the same
dedicated approach to all
special occasions year-round
(Valentine's Day, Easter,
Mothers Day, Fathers Day,
Spring, Fall, etc...)
Esprits de Noël
Christmas takes shape and flavor with playful and amusing assortments molded in the shape of 3 Valrhona Grand Chocolats.
ESPRIT DE NOËL CARAÏBE............. 11206
ESPRIT DE NOËL DULCEY............... 11207
ESPRIT DE NOËL CARAMELIA........ 12013
Grand Cru Caraïbe 66% dark chocolate.
Long-tasting flavor and aromatic.
Dulcey 32% chocolate.
Creamy and biscuity.
Caramélia 36% milk chocolate.
Smooth, indulgent, and rich.
• Assortment of 5 figures : star,
Christmas tree, Christmas ball.
• Caraïbe 66% couverture
• Width: 3 - 3.5 cm
• Thickness: 8 mm
• Assortment of 5 figures: star,
Christmas tree, Christmas ball.
• Dulcey 32% couverture
• Width: 3 - 3.5 cm
• Thickness: 8 mm
• Assortment of 5 shapes : star,
Christmas tree, and Christmas ball.
• Caramélia 36% couverture
• Width : 3 - 3.5 cm
• Thickness: 8 mm
Truffles
A delectable selection.
A careful pairing of textures: succumb to the crisp chocolate shell surrounding a soft, melt-in-your-mouth inside.
Dark
Dark
Dark
Dulcey
TRUFFE GUANAJA.....................7364
TRUFFE GUANAJA-ORANGE.... 8394
TRUFFE TANARIVA CARAMEL... 7365
TRUFFE DULCEY PRALINÉ....... 11143
Dark chocolate ganache made
from Grand Cru Guanaja 70%.
from Grand Cru Guanaja 70%,
orange-flavored.
Caramel and milk chocolate ganache
made from Grand Cru Tanariva 33%.
Fruity praline with 70% almonds.
• Powerful and long-lasting flavor.
• Melting center.
• Dusted with cocoa powder.
• A creamy center.
• Powerful cocoa taste
with an orange finish.
Dark
• A hint of salt.
• Melting center.
Dark
TRUFFE CITRON........................7368
TRUFFE RHUM COCO................. 7370
TRUFFE CROUSTIPRALINÉ........7366
Ganache with lemon pulp.
Ganache flavored with rum.
• Yellow coating.
• Sweet and tart notes.
• Melting center.
• Decorated with coconut flakes.
• Intense.
• Melting center.
Almond and hazelnut fruity praline
mixed with crisp cereals.
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• Biscuity notes and dried fruits
in a melting centre.
• Decorated with chopped almonds.
• Crispy texture.
• Melting center.
Scintillantes................................................................................................................ 11504
Valrhona's festive collection, a must-have for celebrating the Holiday Season !
Milk Chocolate
Milk
Milk
Milk
JIVARA MILK CHOCOLATE
ALMOND MILK CHOCOLATE
MILK CHOCOLATE PRALINÉ
Milk chocolate ganache
Grand Cru Jivara 40%.
Dark chocolate "Créole" ganache and
Milk Chocolate with almond flavoring.
Almond-Hazelnut praline.
• Notes of cookie and nuts
in a melting center.
• Fruity and smooth.
Dark Chocolate
• Melting texture.
White
Dark
White
Dark
CARAÏBE NOIR
FLAKY DARK CHOCOLATE PRALINÉ
IVOIRE BLACK CURRANT
Grand Cru Caraïbe 66%.
Almond-Hazelnut praline and
crêpe dentelle cookies.
Ganache with black currant puree.
• Fragrant with a long finish.
• Smooth and fruity notes.
• Notes of nuts.
• Crispy.
• Tart notes.
Packaging : 2 kg boxes
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Étincelles
Festive and refined chocolates adorned in silver and gold, bearing names from faraway galaxies.
Dark
Dark
Dark
Dark
Dark
ARIÈS......................................... 2397
OCTANS.....................................8393
ANTHARÈS............................... 2394
ALTAÏR...................................... 3026
from Grand Cru Caraïbe 66%.
Salty caramel flavored milk chocolate
ganache made with
Grand Cru Jivara 40%.
Milk chocolate ganache infused with
the bergamot flavor of Earl Grey tea.
Hazelnut praline 60%
with pecan pieces.
• Decorated with flakes
of gold and silver.
• Sweetness.
• Decorated with a stroke of dark
chocolate and a touch of silver.
• Intense nutty taste and roasted notes.
• Crunchy texture.
• Decorated with a touch of silver.
• Long-tasting flavor and aromatic.
• Decorated with gold and silver flakes.
• Strong creamy taste with
delicate caramel notes.
Milk
Milk
Milk
Milk
Milk
LYRA......................................... 4285
ORIANA.................................... 2864
ANDROMA.................................2867
VEGA.........................................2863
Passion fruit ganache.
Hazelnut praline 60% and waferthin crêpe crumbs with five spice.
Milk chocolate Gianduja
with hazelnut tidbits.
Hazelnut praline 60%.
• Intense nutty taste and spicy notes.
• Crispy texture.
• Decorated with flakes of silver.
• Gourmet flavors.
• Decorated with a touch of gold.
• Smooth texture.
• Good balance with hints of
passion fruit and creamy notes.
• Intense roasted nuts taste
and caramel notes.
White
White
White
AURIGA..................................... 2861
POLARIS................................... 4284
A red berry ganache with a
hint of blackberry liquor.
Milk chocolate and coffee
ganache with a hint of whisky.
of gold and silver.
• Melting.
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Dark
Dark
Dark
ATRIA........................................6823
PERSEA.................................... 4687
TRUFFE CARAÏBE...................... 3510
Milk chocolate Gianduja with
bits of Breton butter cookie.
Hazelnut praline 60%
and grated coconut.
from Grand Cru Caraïbe 66%.
of gold and silver.
• Crispy texture.
• Dusted with cocoa powder.
• Tender, melt-in-your-mouth
ganache made with dairy
cream with fruity chocolate.
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LIQUOR
Inside the chocolate bonbon a sugar "shell"
contains alcohol thanks to a special crystallization process.
Perfect for adults.
“Confiseurs”
Liquor chocolates wrapped in colorful shiny paper.
Dark
Dark
Dark
Dark
CONFISEUR MIRABELLE............ 4327
CERISE & KIRSCH........................ 381
CONFISEUR COGNAC..................482
CONFISEUR KIRSCH................... 486
Mirabelle plum brandy (60°).
A cherry, kirsch (50°) and fondant.
French brandy (60°).
Kirsch brandy (50°).
• Wrapped in shiny yellow paper.
• Fruity notes.
• Molded dark chocolate "shell" and
wrapped in shiny red paper.
• Powerful, with notes of cherry stones.
• Wrapped in shiny apricot-colored paper.
• Strong, sweet with amber notes.
• Wrapped in shiny red paper.
• Powerful with notes of cherry stones.
Dark
Dark
Dark
Dark
CONFISEUR CHARTREUSE.......... 481
CONFISEUR FRAMBOISE.............483
CONFISEUR POIRE......................487
CONFISEUR GRAND MARNIER®. 484
Green Chartreuse (70°).
Raspberry brandy (60°).
Williams pear brandy (50°).
Grand Marnier® (50°).
• Wrapped in shiny green paper.
• Aromatic notes of green plants.
• Wrapped in shiny fuchsia paper.
• Fruity notes.
• Wrapped in shiny golden paper.
• Fruity notes.
• Intense.
• Wrapped in shiny orange paper.
• Orange notes.
"Chardons"
Thistle-shaped, liquor-filled colored chocolates.
CHARDON CASSIS.......................467
CHARDON MIRABELLE............... 465
CHARDON GENEPI..................... 462
CHARDON POIRE....................... 466
Infused with blackcurrant (40°)
and blackcurrant buds.
Aged Mirabelle plum brandy (60°).
Genepi (86°).
Williams pear brandy (45°).
• Yellow coating.
• Fruity notes.
• Green coating.
• Plant flavors.
• Coated in dark chocolate.
• Fruity notes.
• Intense.
• Mauve coating.
• Intense berry flavors.
Not available in the US
CHARDON KIRSCH..................... 464
CHARDON GRAND MARNIER®........ 463
CHARDON FRAMBOISE............... 461
CHARDON ARMAGNAC.............. 460
Kirsch brandy (50°).
Grand Marnier® liquor (50°).
Raspberry brandy (60°).
Armagnac liquor (60°).
• Blue coating.
• Powerful with notes of cherry stones.
• Orange coating.
• Orange notes.
• Pink coating.
• Fruity notes.
• Coated in Ivoire white chocolate.
• Fruity.
• Sweet.
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Dark
PANACHÉ CONFISEUR............... 3301
2 kg assortment: Raspberry, Kirsch, Pear.
• Wrapped in shiny paper.
• Fruity notes.
CHARDON DULCEY WHISKY CAFÉ... 11152
Whisky (60°) and coffee extract.
• Coated in Dulcey 32% chocolate.
• Harmonious mixture of malted and roasted
flavors with a final biscuity touch.
PANACHÉ CHARDON................ 3300
4 Kg assortment : Armagnac, Raspberry, Kirsch,
Grand Marnier®, Mirabelle, Pear.
• Coated in colored decorations.
• Fruity notes.
• Intense.
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CLASSIC
COLLECTION
1
Ganaches
2
Pralinés
3
Nuts
and candied fruits
4
Exclusives
5
"Promesses"
Boxes of Chocolate Bonbons are ideal gifts all year round.
Explore our wide range of exquisite chocolates and tips for
showcasing them in your boutiques.
(recommended temperature: 4°C or 16°C).
temperature changes can cause chocolate
bloom.
ALLERGENS
hazelnuts)
Presence of allergens: Nuts,
among others.
60%..
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SALES TIPS
Chocolate bonbons
Are ideal all year round.
You stand behind
your product ranges
Excellent
profitability
Perfect forgift giving
As an artisan confectioner, you are an expert
in your field. The products you provide set
you apart from those produced industrially
and sold in big retail outlets.
Feel free to capitalize on this distinction and
the dedication to your craft.
Minimal labor investment for a product
perceived to have high added value.
A box of chocolates is a timeless and
welcome gift all year long, just like a bouquet
of flowers.
TIPS FOR MAXIMIZING
YOUR CHOCOLATE BONBON SALES
1 Be visible
›› Use the right amount of space needed.
›› Where customers pass by.
›› Clearly visible from outside the shop.
2 Provide a comprehensive range
›› Composed of 25 products, minimum.
›› A balanced range of products :
G
G
G
G
G
G
G
G
G
P
P
P
P
P
P
P
P
P
O
O
O
O
O
O
O
COATINGS
60% dark chocolate, 30% milk
chocolate, and 10% white chocolate.
INTERIORS
40% ganaches (G) , 30% pralinés (P),
30% other (O) : almonds, nougats,
fruit jellies...
3 Showcase the products
››
››
››
››
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Display :
Use transparent trays to display chocolates by product type.
Provide labels with the name and description of each product.
Present various packaging types and styles
for all occasions: sachets, mini-boxes, gift boxes…
Display the per-piece price of packaged collections.
Praliné
Intense Lait
Intense almond
hazelnut praline.
SALES TIPS
The Classic Collection
4 Have a particular message to inform and guide customers
COATING
COATING
Coating preserves the texture of the chocolate.
It must be fine enough to enhance the interior.
Dark chocolate
For intensity and a
long finish.
Milk chocolate
For smoothness and
indulgence.
DECORATION
White chocolate
To bring out the flavor
of the interior.
INTERIOR
INTERIOR
Different interiors to suit every palate
RECIPE
TASTE
TEXTURE
GANACHES
Smooth mixture of
cream and/or fruit puree
and chocolate
 For chocolate lovers
Exquisite chocolate
Melting
and creamy
PRALINÉS
Mixture of nuts, sugar,
and a hint of vanilla,
all more or less finely
ground
Roasted and
caramelized nuts
 For discerning gourmets
Can be firm, melting,
crunchy, or crispy
« GIANDUJASTYLE »
Combination of roasted
hazelnuts and
conched cocoa beans,
finely ground
Hazelnuts
 For fans of mild
Smooth
and melting
DECORATION
Tell your customers about the different ways to decorate chocolates.
Ingredient placement
Nuts, candied orange
segments, etc.
Cornet or piping bag
To create designs on top
of the chocolate.
Transfer sheets
To affix images by
adhering transparent films
with colored cocoa butter.
Forks and other tools
To design patterns in the
chocolate.
21
GANACHES
Ganache is a velvety combination of cream
and chocolate with a smooth and creamy
texture.
For lovers of pure chocolate.
Chocolate Ganaches
Dark
Dark
Dark
GUANAJA AMER........................ 376
CARAÏBE..................................383
PALET OR.................................368
Grand Cru Guanaja 70% Ganache.
Grand Cru Caraïbe 66% Ganache.
Grand Cru Guanaja 70% Ganache.
• Powerful and lasting taste.
• Fruity notes.
• Lasting taste, very aromatic.
• Sweet, fruity notes.
• Decorated with gold leaf.
Milk
Milk
Milk
GUANAJA LACTÉE.....................386
JIVARA ALIZÉ..........................1423
PALET ARGENT........................ 404
Grand Cru Guanaja Lactée 41% Ganache.
Grand Cru Jivara 40% Ganache.
• Sweet, fruity notes.
• Notes of caramel and vanilla.
“Creole” ganache with dark
chocolate and milk chocolate.
• Decorated with silver leaf.
• Milky notes.
Fruity Ganaches
Dark
Dark
Dark
Milk
GANACHE POIRE....................... 421
GANACHE CASSIS.................... 1426
CARAFRUTTI ABRICOT............... 372
CARAFRUTTI COCO....................385
Ganache flavored with pear.
Ganache with blackcurrant pulp.
• Intense.
• Tart notes.
Milk chocolate ganache with
caramelized apricot pulp.
caramelized coconut pulp.
• Fruity and caramel notes.
• Creamy texture.
• Creamy texture.
Dark
Dark
Dark
Milk
GANACHE MANDARINE.............. 375
CARAFRUTTI GRIOTTE.............3506
CARAFRUTTI POIRE.................9304
CARAFRUTTI CITRON...............9305
Ganache flavored with mandarin.
caramelized Morello cherry pulp.
A voyage to the heart of the orchard.
Robust and intense notes of ripe,
juicy Williams pears.
A gourmet combination of the
tangy freshness of lemons and the
sweetness of creamy caramel.
• Ganache with pear pulp.
• Melt in the mouth texture.
• Caramel ganache with lemon pulp.
• Coated in milk chocolate.
• Creamy texture.
• Subtle fruity notes.
• Creamy texture.
22
Grand Cru Ganaches
Distinguished and elegant decorations of pure chocolate.
A unique collection, perfect for gift giving.
RI 64%
MANJAadagascar
62%
MACAÉBrazil
Pure M
Pure
Dark
%
GBO 6a8
NYANre
Ghan
Pu
Dark
O 85%
ABINAGrands Crus
f
Blend o
Dark
Dark
GANACHE GRAND
CRU MACAÉ............................... 7372
GANACHE GRAND CRU
MANJARI................................... 7373
GANACHE GRAND CRU
NYANGBO.................................. 7374
GANACHE GRAND CRU
ABINAO..................................... 7375
Grand Cru Macaé 62%.
Grand Cru Manjari 64%.
Grand Cru Nyangbo 68%.
Grand Cru Abinao 85%.
• Notes of dried apricot and black tea.
• Tart and red berry notes.
• Round and chocolatey notes
with a gentle touch of spice.
• Smooth & Chocolatey.
• Subtle bitterness elevated
by intense tannins.
• Robust and Tannic.
White
IVOIRE CASSIS........................3022
Ganache with blackcurrant pulp.
• Tart notes.
23
GANACHES
and chocolate, with a smooth and creamy
texture.
Gourmet Ganaches
Coffee notes
Dark
White
Dark
Dark
CAFÉ NOIR..................................366
CAFÉ CRÈME............................... 390
GANACHE MOKA...................... 2548
MYRIADE ................................. 4295
Coffee ganache.
Coffee ganache.
• Decorated with coffee-flavored chocolate.
• Arabica coffee notes.
• Decorated with coffee-flavored chocolate.
Ganache with Ethiopian
Mocha coffee.
Cardamom infused ganache with
coffee on an orange fruit jelly base.
• Decorated with a transfer
symbolizing coffee beans.
• Very aromatic.
• Decorated with candied fruit nibs and
topped with coffee-flavored chocolate.
• The taste of Arabica
with slightly tart notes.
• Soft, melting texture.
Almond notes
Dark
Milk
Milk
CHAPKA NOIR.............................495
CHAPKA LAIT............................ 1424
DOUCE AMANDE........................ 498
Dark chocolate ganache.
Milk chocolate ganache.
• Lasting taste.
• Subtle notes of caramel and vanilla.
“Creole” ganache, dark chocolate
and milk chocolate flavored with
almond.
• Almond shaped.
• Fruity and sweet.
Dark
Dark
Dark
GANACHE PIMENT D’ESPELETTE... 9379
GANACHE MARRONS................. 380
FRESH MINT............................... 496
An original combination of chocolate
ganache and the spicy notes of
Espelette chilli powder.
Ganache made from sweet
chestnut cream.
Mint-flavored ganache.
• Yellow decor.
• A firm and creamy texture.
Milk
• Intense and refreshing.
• Chestnut shaped.
• Notes of vanilla.
• Creamy.
Milk
White
GANACHE VANILLE................... 2547
GANACHE CANNELLE............... 2546
GANACHE GRAND MARNIER®...7883
Ganache flavored with vanilla extract.
Ganache flavored with cinnamon.
symbolizing vanilla bean pods.
• Spicy notes.
symbolizing cinnamon sticks.
• Spicy notes.
Ganache flavored with
Grand Marnier® liquor.
24
• Decorated with dark chocolate.
• Aromatic
Tea notes
Caramel Notes
Dark
Dark
Milk
Dark
GANACHE THÉ JASMIN.............2545
GANACHE THÉ........................... 9377
CARAMEL SALÉ NOIR................ 9381
CARAMEL SALÉ LAIT................ 4683
Ganache infused with Chinese
jasmine green tea.
A harmonious marriage of tangy
Macaé ganache and the fresh,
flowery notes of tea.
Salty caramel ganache.
Salty caramel ganache.
• Decorated with sugar.
• Caramel notes.
• Decorated with sugar.
• Caramel notes.
symbolizing tea leaves.
• Very flowery notes.
• Decorated with Ivoire chocolate.
25
GANACHES
and chocolate, with a smooth and creamy
texture.
Hearts
To get hearts racing throughout the year : for Valentines's Day, for weddings or for baptisms…
Dark
Milk
Milk
White
COEUR FRAMBOISE................ 10757
COEUR NOISETTE.................... 10754
COEUR PASSION....................... 9316
COEUR VANILLE........................ 9318
Raspberry puree ganache.
Hazelnut ganache.
Passion fruit ganache.
Vanilla Ganache.
• Decorated with a pink arc.
• Decorated with a dark arc.
• Decorated with an orange arc.
• Decorated with a dark arc.
Dark
Milk
White
COEUR MANJARI....................... 9314
COEUR JIVARA......................... 4329
CŒUR GRAND MARNIER®.......... 4330
Dark chocolate ganache made from
Milk chocolate ganache made
from Grand Cru Jivara 40%.
Ganache flavored with
Grand Marnier® liquor.
• Notes of caramel and vanilla.
• Striking taste.
• Aromatic.
The Pop Collection
Dark
Dark
POP MACAÉ.......................... 12069
POP FRAMBOISE................... 12067
Dark chocolate ganache Macaé
Grand Cru 62% pure Brazil,
Ganache with raspberry puree,
Milk
26
Milk
POP NOISETTE.......................12073
POP PASSION........................ 12071
Hazelnut ganache
Passion fruit ganache
27
PRALINÉS
Praliné is a glorious mixture of nuts, sugar, and a hint of
vanilla, all more or less finely ground.
The texture can be firm, melting, crunchy, or crispy.
For discerning gourmets.
Smooth Pralinés
Pure and intense nutty flavors.
Dark
Dark
Milk
Milk
PRALINÉ DOUCEUR NOIR..........3289
PRALINÉ NOISETTE 55% NOIR...... 10877
PRALINÉ FRUITÉ CRAQUANT..... 9219
PRALINÉ AMANDE 55% LAIT....... 10878
Almond hazelnut praline.
Fruity praline with hazelnuts 55%
from Italy.
Exceptionally soft praline.
Fruity praline with almonds 55%
from Valencia in Spain.
• Well balanced nutty and caramel taste.
• Aromatic power from fresh
hazelnuts and smooth.
• Creamy texture.
• The crunchy texture reveals
intense notes of gently roasted
hazelnuts and almonds.
Milk
Dark
• Perfect balance between the
subtle flavour of green almonds
and the long-lasting taste.
Milk
White
PRALINÉ INTENSE NOIR............ 3019
PRALINÉ INTENSE LAIT............. 3020
CARRÉ PRALINÉ LAIT.................. 402
PRALINÉ INTENSE IVOIRE..........3505
Intense almond hazelnut praline.
Almond praline.
• Decorated with a fine drop
of Ivoire white chocolate.
• Fine texture.
of dark chocolate.
• Fine texture.
of dark chocolate.
• Fine texture.
Gourmet Pralinés
A selection of delectable gourmet flavors to please every palate: Gianduja, orange, nougat, coconut...
Dark
Dulcey
Milk
White
RINETTE NOIRE.......................... 1869
RINETTE LAIT.............................. 405
RINETTE DULCEY.......................9953
RINETTE IVOIRE......................... 1870
Hand-made chocolate.
Hazelnut praline and chopped
almonds.
almonds..
almonds.
almonds.
• Decorated with milk chocolate.
• Very fine, delicate crunchy texture.
Dark
Dark
Milk
Milk
PRALINÉ ORANGE...................... 3021
PRALICOCO............................... 4299
GIANDUJA CITRON................... 3024
PRALIGOURMAND.................... 9947
Almond praline and pieces of orange.
Almond praline and coconut.
• Tart and fruity notes.
• Decorated with Ivoire white chocolate.
• Nutty taste and fruity notes.
Milk chocolate gianduja
flavored with lemon.
hazelnut 60% and almond praline with
cinnamon and Succès flakes.
• Tart notes.
• Creamy.
• Decorated with dark chocolate flakes.
• Intense flavor of dried fruits delicately heightened
with cinnamon,with a crunchy texture.
28
White
PRALINÉ AMANDE NOISETTE
60% IVOIRE.............................. 10879
Fruity praline with almonds 60% from
Valencia and hazelnuts from Italy.
• Harmony of fruity notes
and intense fondant.
White
CARRÉ PRALINÉ IVOIRE..............369
Almond praline.
CHARDON PRALINÉ BLEU........... 450
caramelized almonds.
• Blue coating.
• Caramel notes.
• Crunchy.
29
PRALINÉS
Praliné is a glorious mixture of nuts, sugar, and a hint of
vanilla, all more or less finely ground.
The texture can be firm, melting, crunchy, or crispy.
For discerning gourmets.
Textured Pralinés
Pure and intense nutty flavors combined with delicious gourmet ingredients for crunchy and crispy textures.
Milk
Dark
GRÊTA NOIR.............................. 11701
GRÊTA LAIT............................... 11702
Almond and hazelnut praline.
• Nutty notes.
• Nutty notes.
Dark
Dark
Milk
PRALINÉ CRAQUANT.................4297
PRALINOUGAT............................. 417
PRALINÉ NOUGATINE................ 1425
Intense almond and hazelnut praliné
with crisp cereals.
Almond praline and chips of
Montélimar nougat.
Almond praline with crispy
nougatine.
• Strong, nutty flavor with roasted notes.
• Crispy texture.
• Honey notes.
• Crunchy.
• Nutty and caramel notes.
• Very crispy texture.
Dark
Dark
Dark
Milk
GIANDUJA NOISETTE....................3023
ARWEN...................................... 4298
PRALIFEUILLETÉ NOIR............... 1875
PRALIFEUILLETÉ LAIT................ 1876
Milk chocolate Gianduja and
bits of hazelnut.
Breton crêpe flakes.
Almond praline mixed with
wafer-thin crêpe crumbs.
Almond praline mixed with
• Intense nutty flavor.
• Creamy.
• Nutty notes.
• Melting, crispy texture.
• Roasted notes.
• Crispy.
• Roasted notes.
• Crispy.
Dark
Milk
MALAKOFF NOIR...........................371
MALAKOFF LAIT........................... 427
• Nutty notes.
• Nutty notes.
30
31
NUTS AND CANDIED FRUITS
Almond Creams and Pastes
Moist, melting and soft textures.
Enjoyed by those who love the sweet things.
Dark
Dark
Dark
ALICANTE.................................... 360
TRÉSOR DE PÉCAN NOIR........... 1873
BRIN D’AMANDE NOIR.............. 3509
Pistachio and almond cream.
Almond and walnut paste with
Armagnac liquor and coffee.
Almond paste 50%.
• Decorated with green decor.
• Well balanced nutty taste.
• Creamy texture.
• Bitter almonds and nutty notes.
• Decorated with caramelized
chopped pecans.
• Nutty notes.
Nuts
Crunchy, smooth or crispy textures.
Enjoyed by those who love new sensations.
Dark
Milk
Dulcey
MÉDITERRANÉEN NOIR............11429
MÉDITERRANÉEN LAIT............. 11427
MÉDITERRANÉEN DULCEY....... 12247
Dark chocolate disc with
Milk chocolate disc with
Dulcey chocolate disc with
• Crunchy.
• Crunchy.
• Crunchy.
Dark
Milk
Dark
CROQUANT NOUGATINE NOIR..... 2092
CROQUANT NOUGATINE LAIT...... 2093
NOUGAT.................................... 2094
Almond nougatine.
Almond nougatine.
Nougat from Montélimar.
• Decorated with almond chips.
• Nutty notes and caramel.
• Very crisp.
• Decorated with almond chips.
• Nutty notes and caramel.
• Very crispy.
• Honey and nutty notes.
• Tender.
Candied fruit
Real fruits, hand-picked, candied and coated in chocolate to delight gourmets.
Chocolates that mix well with others, to be included in small boxes or fruity selections.
Dark
Dark
Dark
ORANGETTE................................. 367
CITRONNETTE............................8395
GINGEMBRETTE........................ 8396
Stick of candied orange zest.
Stick of candied lemon zest.
Stick of candied ginger.
• Tart, fruity notes.
• Refined bitter taste and zesty notes.
• A fresh and powerful ginger taste.
32
33
EXCLUSIVES
"Petits Délices"
Recipes inspired by tasty traditional cakes and pastries.
Attractive shapes and decorations.
Eclairs
Dark
Milk
Milk
ÉCLAIR CAFÉ............................ 9945
ÉCLAIR VANILLE........................9935
ÉCLAIR CHOCOLAT................... 9943
Ivoire white and coffee-flavored
chocolate ganache.
Ivoire white chocolate ganache
with vanilla extract.
Dark chocolate ganache.
• Milk chocolate decoration.
• Coffee with cream notes
and creamy texture.
• Decorated with Ivoire chocolate.
• Intense notes of vanilla and
smooth texture.
• Dark chocolate decoration.
• Intense chocolate flavor
and smooth texture.
Tarts
Dark
Milk
Milk
TARTE AU CHOCOLAT.............. 4678
TARTE TATIN.............................4677
CRUMBLE FRAMBOISE............... 5118
from Grand Cru Guanaja 70%
sprinkled with crushed biscuit.
Caramelized apple ganache
flavored with vanilla extract.
Ganache with raspberry pulp
sprinkled with crushed biscuit.
• Caramel texture.
• Fruity notes.
• Melting and crunchy texture.
• Creamy and crispy texture.
Gourmet Desserts
Dark
Dark
Dark
Dark
FORÊT NOIRE........................... 4676
OPÉRA...................................... 4680
CRÈME CARAMEL...................... 5120
SUCCÈS....................................... 5119
from Grand Cru Manjari 64% and
morello cherries.
from Grand Cru Caraïbe 66% on a
coffee-flavored almond paste.
Caramel ganache with vanilla.
Fruity praline mixed with
Succès biscuit.
• Decorated with dark chocolate flakes.
• Fruity and alcohol notes.
• Very aromatic.
Dark
Milk
• Decorated with brown sugar.
• Vanilla notes.
White
INSPIRATION PAIN D’ÉPICES........ 6088
TIRAMISU.................................. 5728
MILLEFEUILLE...........................4674
Almond paste, candied orange
peel with honey and 7 spices.
Ivoire white chocolate ganache
with tiramisu flavor.
• Decorated with candied fruit nibs.
• Soft texture.
• Spicy and fruity notes.
• Decorated with chocolate pieces.
Ganache flavored with vanilla
extract on a bed of milk
“Gianduja-Style” blended with
34
• Nutty notes.
• Crispy texture.
• Creamy and crispy texture.
"Granités"
Understated yet dynamic shape.
A creamy liquid refreshing texture.
Coated in chocolate and with a decoration that indicates the filling flavor.
Dark
GRANITÉ FRUITS
ROUGES-VIOLETTE................... 5727
Ganache with redcurrant and
blackcurrant pulp, flavored
with violet.
Dark
Dark
GRANITÉ GRUÉ.......................... 5115
GRANITÉ FRAMBOISE LITCHI..... 5117
Dark chocolate ganache infused
with the flavor of cocoa nibs.
Ganache with raspberry and litchi pulp.
• Decorated with cocoa nibs.
• Powerful, lasting taste.
• Decorated with red berry crystals.
• Decorated with candied violet chips.
Milk
Milk
Dulcey
GRANITÉ PRALINÉ FRUITÉ........ 5116
GRANITÉ PASSION....................8363
GRANITÉ DULCEY..................... 9848
Almond and hazelnut fruity praline.
Ganache with passion fruit pulp.
• Nutty notes.
• Decorated with flakes of yellow fruit.
• The tart freshness of passion fruit.
• A delectably melting texture.
Grand Cru Jivara 40% malted
chocolate ganache.
• Decorated with caramelized
pecan grains.
• Gourmet combination of malt
and biscuity notes of Dulcey.
35
"PROMESSES"
Valrhona's Haute Confiserie collection features 13 exquisite and
Dark
PROMESSE PRALINÉ CRÊPE
DENTELLE ................................. 11895
Smooth praline combined with
crispy crêpe dentelle cookies.
•Decorated with strokes of milk chocolate.
Dark
PROMESSE CASSIS.................... 9886
Dark chocolate ganache paired
with pure and intense black
currant from Burgundy.
•Decorated with a stroke of dark
chocolate and a drop of pink.
Dark
Dark
PROMESSE MANJARI
FRAMBOISE............................... 9896
Layers of raspberry and dark
chocolate ganache made from
Dark
PROMESSE GRIOTTE TONKA..... 11253
Layers of cherry and dark chocolate
ganache and Tonka bean.
•Decorated with strokes of
red and dark chocolate.
pink and dark chocolate.
Dark
Dark
Dark
PROMESSE CITRON VERT..........11251
PROMESSE CAFÉ ARABICA....... 9898
PROMESSE GUANAJA................9955
PROMESSE PRALINÉ 70% NOIR..... 9858
Dark chocolate ganache with
lime puree from Mexico.
Dark chocolate ganache infused
with Ethiopian coffee beans.
•Decorated with piped strokes of green.
•Decorated with strokes
of dark chocolate.
made with Grand Cru Guanaja 70%,
a perfect blend of the bitter and
warm notes of this iconic Grand Cru.
Fruity praline made with Valencia
almonds 66% from Spain
featuring a characteristic and
slightly roasted almond flavor.
of dark chocolate.
•Windswept effect decoration.
36
d refined bonbons.
Milk
Milk
Milk
PROMESSE KALAMANSI ........... 9929
PROMESSE GIUANDUJA PASSION..9888
PROMESSE OPALYS VANILLE ... 9865
Milk chocolate ganache made from
Grand Cru Jivara 40% combined with
fresh and intense notes of Kalamansi
citrus from the Philippines.
Layers of Gianduja with bits of
crêpe dentelle cookie and Grand
Cru Jivara 40% milk chocolate
ganache with passion fruit puree.
White chocolate ganache made with
Opalys chocolate paired with Vanilla
from Madagascar for a melt-in-themouth and delicate combination.
•Decorated with a stroke of milk
chocolate and a drop of yellow.
yellow and milk chocolate.
•Decorated with piped strokes
of Ivoire chocolate.
Milk
Milk
PROMESSE JIVARA ......................9957
PROMESSE PRALINÉ 66% LAIT ...... 9861
Milk chocolate ganache made from
creamy Grand Cru Jivara 40%.
Fruity praline made with Roman
hazelnuts from Italy and Valencia
almonds 66% from Spain delivering
intense hazelnut flavor enhanced
by delicate almond notes.
of milk chocolate.
•Windswept effect decoration.
Packaging: 1kg Box
37
38
NIBBLES
SELECTION
1
"Fantaisies"
2
Bars of Chocolate
3
"Bouchées"
Our Nibbles range is intended to give customers a little
treat to enjoy straight away and is often an impulse buy.
If you make it stand out, it can expand your clientele by
attracting a broader, more regular public.
bloom.
ALLERGENS
hazelnuts)
Presence of allergens :
Nuts, among others.
60%.
39
SALES TIPS
Invite your customers in
for a delectable gourmet treat
Snack-time and nibbles products are assets to highlight.
Incorporating a snack range is easy to do,
It enhances your chocolate bonbon selection
and delights all ages all year long!
OUR RECOMMENDATIONS
FOR INCREASING SALES
7
4
8
9
Non-contractual illustrations.
40
6
2
9
SALES TIPS
The Nibbles Selection
1 Provide a broad and attractive range
1
Offer a wide variety of products
to tempt customers
(different main ingredients,
a variety of coatings).
2
Create varied and attractive
assortments to entice
indulgence (almonds,
hazelnuts, figs…).
3
With bite-sized nibbles, you can offer
customers a unique and delectable
treat that requires no
advance preparation.
2 Various packaging types for all occasions
4
Have different types of packaging
available : nibbles for quick snacks,
perfect options for gift-giving,
products adorned in seasonal colors.
5
Provide different sizes, something
for everyone (100g - 200g Sachets,
300g Boxes, 500g Gift Boxes ...).
6
Create something just for kids
(tiny surprise packs).
3 Entice and tempt
8
7
Always have tasters available
to tempt customers.
Have some pre-packaged products
available to generate additional sales
(ready-to-buy sachets or mini-packs).
9
Have some pre-wrapped individual
bites for customers to take away.
4 Showcase your products
10
Arrange your products in such
away as to bolster impulse
buys (pre-packaged sachets or
boxes near the cash register).
41
41
NIBBLES SELECTION
"Fantaisies"
Nuts and candied fruits coated with chocolate or Gianduja for ultra-indulgent nibbles.
The gourmet nibbles selection provides new opportunities for enjoying treats all-year-round and attracts people
with its vast array of tastes and colors.
Avelinas Collection
Dark
Milk
Dulcey
AVELINAS NOIR..........................554
AVELINAS LAIT............................ 555
AVELINAS DULCEY................... 9786
Roasted hazelnuts.
Roasted hazelnuts.
• Notes of roasted nuts.
• Crispy texture.
• Crispy texture.
Roasted hazelnut combined
with intense gourmet notes
of Dulcey 32% chocolate.
Amandas Collection
Dark
Milk
White
Dulcey
AMANDAS NOIR..........................550
AMANDAS LAIT............................551
AMANDAS DULCEY................... 9787
AMANDAS IVOIRE.................... 11705
Roasted almonds.
Roasted almonds.
Roasted almonds.
Roasted almonds.
• Crispy texture.
• Crispy texture.
• Combined with intense gourmet
notes of Dulcey 32% chocolate.
• Notes of dry roasted nuts.
Minis
Dark
Dark
Dark
MINI ORANGETTES.................... 3295
GRAINS DE CAFÉ CHOCOLAT...... 573
PERLES DE GRUÉ.......................9558
Diced candied orange zests.
Dark chocolate flavored with coffee.
The power of Ghana Grué.
• Ghana Grué coated in soft chocolate
notes of Grand Cru de Terroir
Nyangbo 68%, Pure Ghana.
Sweets
Flakey treats
Milk
Milk
Milk
White
BISCUITS LAIT........................... 5301
CITRONS CONFITS LAIT........... 5300
FIGUES LAIT..............................5303
LES PETITES NOUVELLES..........9855
Crunchy pure butter biscuits.
Delicate candied lemon zests.
Delicious sun-dried figs.
• Sweet chocolate taste.
The crunchy texture of almond
praline combined with crêpe-dentelle
wafer cookies. Flaky praline.
• Coated in white chocolate and
decorated with milk chocolate.
42
Nibbles Selection
Crunchy Treats
Dark
Milk
DARK CHOCOLATE CROUSTIBILLES... 11849
CARAMÉLIA CROUSTIBILLES ..... 11786
Crispy cereal grains.
Crispy cereal grains.
• Coated in dark chocolate.
• Coated in Caramélia chocolate.
Powdered Treats
"Galets"
Dark
Milk
AMANDAS "FACON GIANDUJA"
AMANDAS GIANDUJA CACAO.....553
AMANDAS "FACON GIANDUJA"
SUCRE GLACE.............................. 552
GALET NOIR.............................. 8188
GALET LAIT............................... 8187
Roasted almonds.
Roasted almonds.
Roasted almonds.
Roasted almonds.
• Coated in “Gianduja-Style”
and dusted with cocoa.
• Intense cocoa taste.
• Crispy and melting.
• Coated in “Gianduja-Style” and
dusted with confectioners’ sugar.
• Sweet.
• Nutty and praline notes.
• Crunchy and melting.
• Enrobed with a fine sugar shell.
• Dark grey decoration.
• An intense combination.
• Crispy texture.
• Enrobed with a fine sugar shell.
• Light grey decoration.
• Notes of roasted nut.
• A gourmet combination.
• Crispy texture.
"Nougatines"
Dark
Milk
White
CARRÉS NOUGATINE NOIR....... 3293
CARRÉS NOUGATINE LAIT....... 3294
HARICOTS BLANCS..................... 565
Hazelnut nougatine.
Hazelnut nougatine.
Almond nougatine.
• Nutty notes.
• Crispy.
• Nutty notes.
• Crispy.
• Vanilla notes.
• Crispy.
Bars of Chocolate
All Valrhona Grand Chocolats available in 100 g bars, sold in neutral cellophane packaging.
Can be personalized with your name, logo, or image.
Dark
Dark
Dark
Milk
ABINAO 85%............................ 4347
CARAÏBE 66%.......................... 4349
MANJARI 64%.......................... 4350
TANARIVA................................. 4351
Powerful & Tannic.
Balanced & Roasted.
Tangy & Red fruit.
Milky & Caramel.
• Sugar 14% Fat 48%.
• Shelf life: 14 months*.
• 20 chocolate blocks per box.
43
NIBBLES SELECTION
"Bouchées"
A range of bouchée recipes in a slightly more generous portion.
Unit weight : 35 g - 45 g.
Chocolate Ganaches
Dark
Milk
OBLIQUE NOIR......................... 3888
OBLIQUE LAIT.......................... 3889
from Grand Cru Guanaja 70%.
Milk chocolate ganache made
from Grand Cru Jivara 40%.
• Box of 30 chocolates.
• Caramel and vanilla notes.
Giandujas
Milk
Dark
Milk
White
BAR'ROC................................. 12039
BIGOUDINE...............................3897
CROQUANTINE LAIT................. 4291
CROQUANTINE IVOIRE.............3895
Gianduja interior.
Breton crêpe flakes.
Milk chocolate Gianduja
with crisp cereals.
Handmade dark chocolate Gianduja
with crisp cereals.
• Decorated with cubes of dried
apricot and chopped almonds.
• Nutty notes.
• Melting, crunchy texture.
• Nutty notes.
• Fine, crunchy texture.
• Nutty notes.
• Fine, crunchy texture.
• Decorated with bits of almond.
• Notes of hazelnut.
"Gourmandes"
Dark
Dark
Dark
Dark
ONDINE................................... 12248
SICILIA...................................... 3900
COCO....................................... 12269
OVALINE....................................3892
Salted caramel-filled bar.
Almond paste and pistachio paste.
Finely grated coconut paste.
• Dark chocolate decoration.
• Balanced with a hint of
salted caramel.
• Decorated with green decor.
• Finely balanced nutty taste.
• Soft, tender texture.
• Decorated with Ivoire white chocolate.
• Intensely fruity flavor.
• Soft, tender texture.
Cardamom-infused coffee ganache
on an orange fruit jelly base.
44
• Decorated with fruit and
coffee-flavored chocolate.
• Arabica coffee notes with tart notes.
• A soft, melting texture.
Nibbles Selection
Pralinés
Dark
Dark
Milk
ROC NOIR..................................3893
ROC GRAINS............................ 4684
ROC LAIT.................................. 3894
Almond praline with
Almond praline with
• Decorated with chopped hazelnuts.
• Nutty notes.
• Crispy texture.
• 3 different shapes per sales unit.
• Nutty notes.
• Crispy texture.
• Intense nutty taste with roasted notes.
• Smooth, melting texture.
45
46
COFFEE
BREAK
RANGE
1
"Carrés"
2
"Éclats"
3
"Lingots"
Our Coffee Break products make a tempting treat to enjoy
with a cup of tea or coffee in your office. They create a
warm, positive feeling whether enjoyed in a restaurant or
in the privacy your home.
bloom.
ALLERGENS
hazelnuts)
Presence of allergens :
Nuts, among others.
60%.
47
SALES TIPS
Choose Valrhona
for your coffee breaks.
A luxury brand
without the luxury
price tag
Get your customers
to try some of our
Grand Chocolat
Chocolate has such a precious and
noble image that people savor it with
passion, without the guilt, whereas
cookies or biscuits are perceived as
less "refined" and more fattening...
Since it's creation in 1922, Valrhona has
pursued the same objective:creating
exceptional chocolates from the best
cocoa beans worldwide and staying
true to artisanal traditions. You're sure
to improve your image if you carry
Valrhona chocolate in your shop!
A Valrhona chocolate bonbon doesn't
have to cost more than a cookie
biscuit or other sweet
- A high-quality chocolate bonbon costs
only 3 cents more than a Speculoos
cookie biscuit*.
- You can save up to 6 cents in comparison
to the price of a mini-bar of nougat or a
Calisson sweet*.
* Prices found at Metro Wholesalers
48
Valrhona is committed
to professionals
Valrhona supports you in your
professional pursuits, and understands
what you really need. A wide choice of
formats and prices available. Choose
the format best-suited to your business
and master your profitability.
ENHANCE YOUR
PRODUCT RANGE
Diversify your
gourmet timeouts with Celaya,
the favorite hot
chocolate for true
chocolate lovers.
SALES TIPS
Coffee Break Range
TIPS TO MAKE SURE YOUR CUSTOMERS'
VISIT IS A MEMORABLE ONE
13:00
09:00
BREAKFAST
Offer hot chocolate in the morning
to start the day off well.
GOURMET COFFEE
Add a touch of refinement to your gourmet coffee
selection with an exceptional chocolate.
17:00
21:00
AFTERNOON BREAK
Offer your customers a moment
of pure indulgence.
EVENING
WELL BEING
Chocolate goes very well with
a hot drink, and sets the tone for a lovely evening.
49
COFFEE BREAK
"Carrés"
Classic • Tasting • Symbolic.
Dark
Dark
Dark
Milk
GUANAJA 70%............................ 510
CARAÏBE 66%............................. .511
MANJARI 64%........................... 1895
JIVARA 40%.............................. 1896
Bittersweet & Elegant.
Balanced & Roasted.
Pure Madagascar - Tart & Berries.
Creamy & Chocolaty.
It develops an astonishing
bitterness, revealing a full
aromatic range of warm notes.
Grown on small cocoa farms in the
Caribbean, this Mariage de Grands
Crus has an exceptionally rich
nose that gives way upon tasting
to gentle aromas of dried fruit.
It gives off the tart aroma of berries and
dried fruit that this unusual Trinitario
variety of Madagascar is known for.
You will be won over by the pronounced
flavor of its chocolate notes with creamy
undertones, perfectly balanced with
the final notes of vanilla and malt.
"Éclats"
Exclusive • Attractive • Practical
Dark
Dark
Milk
ÉCLAT NOIR................................ 5112
ÉCLAT ANDOA NOIR.................. 8197
ÉCLAT LACTÉ............................. 7457
Delicate sweet bitterness, strong
and lingering on the palate,
ÉCLAT NOIR (61%) will appeal to
any chocolate connoisseurs.
Organic, Fairtrade Blend of Grands
Crus. Intense Citrus fruit & Bitterness.
Intensely milky notes blend perfectly
with the cocoa flavor that is at
the heart of ÉCLAT LACTÉ (39%)
a generously sweet chocolate.
A fresh attack with exceptional, bold bitter
notes; the flavor develops throughout the
tasting, leaving room for subtle nuances
to develop and come to the fore.
"Lingots"
Warm • Generous • Distinguished.
PERSONALIZED
CHOCOLATES
Milk
LINGOTS.................................... 3782
Milk chocolate Gianduja and
crêpe dentelle cookies.
• Sweet, nutty notes.
• A melting, crispy texture.
50
Valrhona offers you the possibility
to customize the wrappers, making
the sweetest ambassador for your
business.
Coffee Break
51
Since October 2013, you can immerse yourself in the expertise of Valrhona at the Cité du Chocolat, an
interactive and multi-sensory discovery experience. Find out what goes into a square of Valrhona chocolate
through seven areas dedicated to discovery, tasting, and learning.
Valrhona Inc.
222 Water Street Brooklyn,
NY 11201 - US
Tel. : 718 522 7001 - Fax : 718 522 7331
Valrhona Hong-Kong Office
12/F, Cheong Sun Tower, 118 Wing Lok Street,
Sheung Wan - Hong-Kong
Tel. : +852 3590 3262 - Fax : +852 3590 4955
[email protected]
[email protected]
www.valrhonapro.com
VALRHONA - 26600 Tain l’Hermitage - FRANCE - Tél. : 0 800 15 15 02
[email protected]
52
DESIGN / ACHIEVEMENT : Insign - GB 12262_CATALOGUE NOEL 2015 - May 2015 - GINKO - P. Lippmann - Chapouillet - Noël Bouchut - © Shutterstock : Dustin Dennis - FreeSoulProduction. NON-CONTRACTUAL IMAGES.
Valrhona Cité du Chocolat

CHOCOLATE BONBONS

Transcription

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