sensationssensations

Transcription

2010/2011
S E N S A T I O N S
FINE CHOCOLATE BONBONS
F R O M VA L R H O N A
S
w
GANACHES
VALRHONA
S T O R Y
DEL ECTAB L E
NEW COATING
N E W
F O R
THE PROMISE OF EXCEPTIONAL TASTE
Cultivating taste is one of the company’s fundamental values and Valrhona’s
sensorial analysis laboratory is at the cutting edge of the profession. Over
160 people participate in our many tasting panels that regularly sample
raw materials, products in development and finished creations. The taste
of Valrhona products is thus recognized by professionals and gourmets
alike as full-bodied, characteristic and complex - in a word, exceptional.
VALRHONA
A PARTNER TO ARTISANS
Valrhona is also recognized as an essential and inspirational partner when
working with the Ecole du Grand Chocolate thanks to a unique range
of services including recipes, suggestions of accessories to enhance
your creations, technical workshops at the Ecole du Grand Chocolat,
demonstrations and helping-hand sessions.
2
VALRHONA’S NEW 60% COCOA DARK COATING
COUVERTURE *
was developed specially to enhance the aromatic complexity of the
different fillings used, with a strong desire to offer a not-too-sweet taste.
By using a blend of different cocoas from different origins, this new coating
offers delicate cocoa notes right from the start. The intensity and sophistication
of the fillings thus emerges in perfect harmony with the couverture. It then
releases an extremely agreeable finish with long chocolate notes and
a taste that’s not too sweet
The coating plays a key role in the enjoyment of an individual
chocolate bonbon.
bonbon. It makes the first contact with the tastebuds when
tasting. It also provides the last aromatic notes of the experience like a
gustatory signature.
P 12 > 17
Pure Fruit
Gourmet
Textures
2 0 1 0
VALRHONA HAS
DRAWN UPON ALL
ITS CONFECTIONARY
EXPERTISE
to develop a new
coating couverture
more suited to its
individual chocolate
bonbon range.
VALRHONA
PRALINÉS & GIANDUJAS
F R O M VA L R H O N A
OTHER NUTS / CANDIED FRUITS
P 18 > 21
Creams and almond pastes
Nuts and Candied Fruits
“Fantaisies”
EXCLUSIVE
C O N T E N T S
T H E VA L R H O N A
A
CONFECTIONER
Valrhona’s vocation has remained the same since its creation in 1922: To
create exceptional chocolate using aromatic cocoa beans from different
origins and following traditional hand-made processes.
P 4 > 11
Pure Chocolate
Gourmet
Fruity
Liqueurs
P 22 > 29
“Granités”
“Truffes”
“Tentations”
“Petits Délices”
PREMIUM
P 30 > 35
“Fraîcheurs”
“Étincelles”
BOUCHÉES
P 36 > 39
LIQUEURS
P 40 > 43
3
GANACHES
CREAMY
M E LT I N G
TEXTURES
PERFECT FOR
G A N A C H E S
CHOCOLATE
LOVERS
A ganache
is a subtle blend
of milk and chocolate
combined with fruit,
spices or alcohol.
G A N A C H E S
4
PURE CHOCOLATE
Valrhona’s exclusive
Grand Crus collection
- share the pleasure
of a chocolate dégustation
with your customers.
FRUITY
A perfect balance between
the strong cocoa notes
of Valrhona chocolate
and a fresh and fruity taste.
GOURMET
Subtle blends of Valrhona
chocolate with delectable
gourmet ingredients.
LIQUEURS
Sophisticated combinations
of Valrhona chocolate
enhanced by a touch
of liqueur.
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G A N A C H E S
PURE CHOCOLATE
CHOCOLAT
•
•
Characteristic chocolates
with unique aromatic notes.
For lovers of a pure
chocolate taste.
GANACHES
GANACHES
G A N A C H E S
PALET ARGENT
0404
“Creole” ganache with dark
chocolate and milk chocolate.
Coated in milk chocolate
and decorated with silver leaf.
Creamy notes.
Grands Crus
•
•
PURE CHOCOLATE
COLLECTION
Subtle and elegant pure chocolate decorations.
A unique collection that is perfect for gift boxes.
GANACHE GRAND
CRU MACAÉ
7372
Dark chocolate ganache made
from Grand Cru Macaé 62%.
Coated in dark chocolate.
Notes of dried yellow fruits
and black tea.
Warm and fruity.
PALET OR
0368
from Grand Cru Guanaja 70%.
Coated in dark chocolate
and decorated with gold leaf.
A powerful, lasting taste.
GUANAJA AMER
0376
JIVARA ALIZÉ
GANACHE GRAND
CRU MANJARI
7373
from Grand Cru Manjari 64%.
Acidulous notes of red fruits and nuts.
Fresh and acidulous.
1423
Powerful and lasting taste.
Fruity notes.
Milk chocolate ganache
made from Grand Cru
Jivara Lactée 40%.
Coated in milk chocolate.
Notes of caramel and vanilla.
CARAÏBE
CŒUR LAIT
0383
from Grand Cru Caraïbe 66%.
Lasting taste and aromatic.
Sweet and fruity notes.
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GUANAJA LACTÉE 0386
made from Grand Cru
Guanaja Lactée 41%.
Sweet and fruity notes.
4329
made with Grand Cru
Jivara Lactée 40%.
Striking taste.
Notes of caramel and vanilla.
GANACHE GRAND
CRU NYANGBO
7374
from Grand Cru Nyangbo 68%.
Rounded chocolate notes
and a touch of spice.
Suave and chocolaty.
GANACHE GRAND
CRU ABINAO
7375
from Grand Cru Abinao 85%.
A subtle hint of bitterness brought
out by powerful tannins.
Powerfull and tannic.
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G A N A C H E S
GOURMET
GOURMET
•
0380
Ganache made with sweet cream
of chestnuts.
Coated in dark chocolate and
presented in the shape of a chestnut.
Notes of vanilla. Creamy.
0366
Coffee ganache.
and decorated with a chocolate
coffee bean.
Arabica coffee notes.
MENTHE VIVE
0496
w COLOR
Ne
2545
Ganache flavored with an infusion
of green China tea with Jasmin.
and decorated with a transfer
with tea leaves.
Very flowery notes.
GANACHE
MOKA
Ganache flavored with strong
mint essence.
Intense and refreshing.
Ganache with Ethiopian
Mocha coffee.
symbolizing coffee beans.
Very aromatic.
MYRIADE
GANACHE
VANILLE
4295
Ganache infused in cardamom
with coffee on a crystallized
orange base.
Coated in dark chocolate, decorated
with candied fruit nibs and topped
with a chocolate coffee bean.
The taste of arabica with slightly
acidulous notes. Soft, melting texture.
CŒUR NOIR
4328
Ivoire chocolate ganache,
flavored tiramisu.
Melting texture.
Available from 22 September 2010 thru 31 December 2010.
1424
Milk chocolate ganache.
and decorated with chopped
almonds.
Subtle notes of caramel
and vanilla.
w COLOR
Ne
2547
DOUCE AMANDE
0498
“Creole” ganache, dark chocolate
and milk chocolate flavored with
sweet almond.
Coated in milk chocolate,
presented in an almond shape.
Fruity and sweet.
Ganache flavored with vanilla
extract.
symbolizing vanilla bean pods.
Spicy notes.
GANACHE
CANNELLE
CHAPKA LAIT
w COLOR
Ne
2548
CARAMEL
AU BEURRE SALÉ
4683
Salty caramel ganache.
and decorated with a sugar
candy crystal.
Caramel notes.
w COLOR
Ne
2546
Ganache flavored with
cinnamon from Indonesia.
symbolizing cinnamon sticks.
Spicy notes.
ING
CAFÉ NOIR
Dark chocolate ganache.
decorated with chopped almonds.
Lasting taste.
GANACHE
THÉ JASMIN
ING
GANACHE
MARRONS
0495
ING
0364
Ganache flavored with walnut
essence.
decorated with a half-shelled walnut.
Nutty notes.
CHAPKA NOIR
ING
A selection of delectable
flavors to satisfy every
palate including coffee,
tea, spices and stone
fruits.
EXQUINOIX
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GANACHES
GANACHES
G A N A C H E S
CAFÉ CRÈME
0390
Coffee ganache.
Coated in Ivoire chocolate
and decorated with a chocolate
coffee bean.
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FRUITY
•
•
Lightness, acidity and freshness
in these sweet and fruity recipes .
A perfect assortment
of delicious chocolates
for any time of year.
G A N A C H E S
CARAFRUTTI
ABRICOT
0375
OTHELLO
FRAMBOISE
0421
Ganache flavored with dark
rum from Martinique.
Coated in milk chocolate and
decorated with dark chocolate.
Intense.
CŒUR IVOIRE
0385
IVOIRE CASSIS
New DECO
GANACHE
GRAND MARNIER ® 7883
TION
RA
3506
Milk chocolate ganache with
caramel Morello cherry pulp.
Fruity and caramel notes.
Creamy texture.
4330
Ganache flavored with
Grand Marnier® liqueur.
Coated in Ivoire chocolate.
Aromatic.
Milk chocolate ganache with
caramelized coconut pulp.
Creamy texture.
10
New DECO
7884
0370
CARAFRUTTI
COCO
Enjoyed by adults.
1426
GANACHE RHUM
GANACHE
POIRE
The perfect balance between
chocolate and liqueurs.
•
Ganache with blackcurrant pulp.
Acidulous notes.
Ganache flavored with pear.
and presented in a pear shape.
Very intense.
Ganache with raspberry pulp.
Red fruit notes.
CARAFRUTTI
GRIOTTE
•
TION
RA
Ganache flavored with mandarin.
presented in the shape
of a mandarin segment.
Subtle fruity notes.
LIQUEURS
0372
with caramelized apricot pulp.
Creamy texture.
GANACHE
CASSIS
GANACHE
MANDARINE
GANACHES
GANACHES
G A N A C H E S
Ganache flavored with Grand
Marnier® liqueur.
Coated in Ivoire chocolate and
Aromatic.
3022
Ganache with blackcurrant pulp.
Acidulous notes.
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GOURMET
DELIGHTS
P R A L I N É S
& G I A N D U J A S
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PRALINÉS
Valrhona pralinés are made by blending
sugar and nuts using a traditional
hand-crafted process that brings out all the
subtle nutty flavors. With the same care and
attention that goes into the selection of our
cocoa beans, Valrhona uses only the very
best Spanish almonds and Italian hazelnuts.
GIANDUJAS
A gianduja is a combination of roasted
hazelnuts, cocoa beans and sugar, conched
for several hours and then very finely ground.
PURE FRUIT
Traditional notes of deep
-roasted hazelnuts and almonds
offering either intense or more
delicate nutty aromas.
P R A L I N É S
& G I A N D U J A S
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TEXTURES
A variety of textures
combined with delicious
notes of almond and
hazelnut.
GOURMET
A perfect blend of pralinés
or gianduja with delectable
gourmet ingredients.
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A N D
A N D
G I A N D U J A S
GOURMET
PURE FRUIT
•
•
A selection
of delectable gourmet
flavors to satisfy
every palate including
orange, nougat and
coconut.
•
GIANDUJA
NOISETTES
Pure and intense nutty flavors.
Smooth texture.
3023
Milk Gianduja with chopped
hazelnuts.
Intense nutty flavor. Creamy.
3019
CARRÉ
PRALINÉ LAIT
New DECO
0402
Almond hazelnut praliné 60%.
and decorated with a fine drop
of Ivoire chocolate.
Intense nutty taste and roasted notes.
Fine texture.
Almond praliné.
and decorated with a diagonal
line of dark chocolate.
Well balanced nutty and caramel
taste.
PRALINÉ
INTENSE LAIT
CARRÉ
PRALINÉ IVOIRE
3020
ARWEN
4298
TION
RA
PRALINÉ
INTENSE NOIR
Milk Gianduja with Breton
pancake flakes.
Nutty notes.
Fondant, crunchy texture.
New RECIPE
0369
PRALICOCO
4299
New RECIPE
PRALINOUGAT
0417
Almond praliné and chips
of Montélimar nougat.
Honey notes.
Crispy.
PRALINÉ
NOUGATINE
New RECIPE
1425
of dark chocolate.
Fine texture.
Almond praliné.
and decorated with a diagonal
line of dark chocolate.
taste.
Almond praliné and coconut.
decorated with Ivoire chocolate.
Nutty taste and fruity notes.
Almond praliné with crunchy
nougatine.
Nutty and caramel notes.
Very crunchy texture.
PRALINÉ
INTENSE IVOIRE
PRALINÉ
DOUCEUR NOIR
PRALINÉ
ORANGE
GIANDUJA
CITRON
3505
of dark chocolate.
Fine texture.
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P R A L I N É S
G I A N D U J A S
P R A L I N É S
3289
Almond hazelnut praliné.
taste.
3021
Almond praliné and pieces
of orange.
Acidulous and fruity notes.
3024
Milk Gianduja flavored
with lemon.
Acidulous notes. Creamy.
15
A N D
P R A L I N É S
G I A N D U J A S
A N D
G I A N D U J A S
TEXTURES
TEXTURES
•
Pure and intense nutty flavors
combined with delicious gourmet
ingredients for crunchy and crispy
textures.
RINETTE NOIRE*
1869
Hand-made chocolate.
Hazelnut praliné and chopped
almonds.
Coated in dark chocolate decorated
with milk chocolate.
Very fine and crispy texture.
RINETTE LAIT
PRALIFEUILLETÉ
NOIR
1875
0405
PRALIFEUILLETÉ
LAIT
almonds.
Coated in milk chocolate and decorated
with dark chocolate.
Almond praliné mixed
with wafer crumbs.
Roasted notes. Crispy.
MALAKOFF LAIT
RINETTE IVOIRE
P R A L I N É S
1876
Almond praliné mixed
with wafer crumbs.
Roasted notes. Crispy.
MALAKOFF NOIR
0371
Almond and hazelnut praliné.
Nutty notes. Melting texture.
PRALINÉ
CRAQUANT
GRÊTA NOIR
0365
4297
Almond and hazelnut praliné 60%
with crisp cereals.
and decorated with milk chocolate.
Strong, nutty flavor with roasted
notes. Crunchy texture.
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* Chocolate bonbon not coated with the new dark coating couverture 60%
0427
GRÊTA LAIT
0403
1870
almonds.
CHARDON
PRALINÉ BLEU
0450
caramelized almonds.
Blue coating.
Caramel notes. Crispy.
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O T H E R
N U T S / C A N D I E D
F R U I T S
MÉDITERRANÉEN
NOIR
CREAMS AND ALMOND PASTES
•
•
MÉDITERRANÉEN
LAIT
1422
Almond cream.
and decorated with an almond.
Bitter almond notes and a dash
of Kirsch. Very creamy.
CROQUANT
NOUGATINE NOIR 2092
Almond nougatine.
and decorated with almond chips.
Nutty notes and caramel.
Very crunchy.
BRIN D’AMANDE
NOIR
New RECIPE
3509
Almond paste 50%.
Bitter almonds and nutty notes.
NOUGAT
2094
Nougat from Montélimar.
Honey and nutty notes. Tender.
CROQUANT
NOUGATINE LAIT
2093
Almond nougatine.
and decorated with almond chips.
Nutty notes and caramel.
Very crunchy.
1873
Almond and walnut paste with
Armagnac liqueur and coffee.
and decorated with caramelized
chopped pecans.
Nutty notes.
18
1883
Milk chocolate disc with
orange zests, apricot, hazelnuts
and pistachios.
Nutty notes. Crisp.
0360
Pistachio and almond cream.
and decorated with a pistachio.
Well balanced nutty taste and a dash
of Kirsch. Creamy texture.
TRÉSOR DE
PÉCAN NOIR
NUTS
Perfect for lovers
of sweeter treats.
VALENCIA
AMANDE
ALICANTE
1882
Dark chocolate disc with
orange zests, apricot, hazelnuts
and pistachios.
Nutty notes. Crisp.
Moist, melting and soft
textures.
F R U I T S
O T H E R
BRIN D’AMANDE
LAIT
3508
Almond paste 50%.
Bitter almonds and nutty notes.
ORANGETTE
CANDIED FRUITS
0367
Sticks of candied orange zests.
Fruity and acidulous notes.
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O T H E R
F R U I T S
F R U I T S
“FANTAISIES”
“FANTAISIES”
•
Perfect for selling in bags
and in snack-sized portions.
AMANDAS NOIR
NOIR*
0550
Almonds.
Notes of roasted nuts.
Crunchy texture.
AMANDAS LAIT
0551
Almonds.
Crunchy texture.
AVELINAS NOIR
NOIR*
AMANDES
GIANDUJA CACAO 0553
MINI
ORANGETTES*
ORANGETTES
Almonds.
Coated in Gianduja and dusted
with cocoa.
Intense cocoa taste.
Crunchy and melting.
Diced candied orange zests.
Delicate candied lemon zests.
Sweet chocolate taste.
GRAINS DE CAFÉ
CHOCOLAT
FIGUES LAIT
Hazelnut nougatine.
Coated in dark chocolate,
and square shape.
Nutty notes. Crisp.
AVELINAS LAIT
CARRÉS
NOUGATINE LAIT
Hazelnuts.
Crunchy texture.
5300
0573
3294
Hazelnut nougatine.
Coated in milk chocolate,
and square shape.
Nutty notes. Crisp.
5303
Dark chocolate flavor with coffee.
Molded in a coffee bean shape.
Delicious sun-dried figs.
BISCUITS LAIT
HARICOTS
BLANCS
CARRÉS
NOUGATINE NOIR* 3293
Hazelnuts.
Crunchy texture.
0555
CITRONS
CONFITS LAIT
AMANDES GIANDUJA
SUCRE GLACE
0552
Almonds.
Coated in Gianduja and dusted
with confectioners’ sugar.
Sweet. Nutty notes and praliné.
Crunchy and melting.
0554
3295
O T H E R
5301
Crunchy pure butter biscuits.
0565
Almond nougatine.
and bean shape.
Vanilla notes. Crunchy.
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ORIGINALITY
E X C L U S I V E
AND DIFFERENTIATION
“GRANITÉS”
Understated yet dynamic shape.
•
A runny and refreshing texture.
•
GRANITÉ
FRUITS ROUGES
VIOLETTE
E X C L U S I V E
and decorated to reflect
their filling.
EXCLUSIVE
•
5727
Ganache with redcurrant
and blackcurrant pulp,
flavored with violet.
and decorated with violet flakes.
Melting texture.
GRANITÉ GRUÉ
GRANITÉ
FRAMBOISE
& LITCHI
5117
Ganache with raspberry
pulp and litchis.
and decorated with red fruit crystals.
Fruity, acidulous flavor.
Melting texture.
5115
Ganache made with dark
chocolate and flavored
with an infusion of cocoa nibs.
decorated with cocoa nibs.
Powerful, long-lasting flavor.
GRANITÉ
PRALINÉ FRUITÉ
5116
Fruity praliné with almonds
and hazelnuts.
Deliciously nutty.
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E X C L U S I V E
EXCLUSIVE
E X C L U S I V E
“TRUFFES”
“Truffes”
•
A delectable selection.
A duo of textures: Succumb
to the crisp chocolate shell
surrounding a soft and melting interior.
TRUFFE
RHUM COCO*
COCO
EXCLUSIVE
•
7370
Ganache flavored with dark rum
from Martinique.
and decorated with coco powder.
Intense. Melting center.
TRUFFE TANARIVA
CARAMEL
NEW
7365
Caramel and milk chocolate
ganache made from Grand Cru
Tanariva Lactée 33%.
A dash of salt. Melting center.
TRUFFE GUANAJA*
GUANAJA 7364
Melting center.
TRUFFE
CROUSTIPRALINÉ* 7366
CROUSTIPRALINÉ
TRUFFE CITRON
Fruity praliné with almonds and
hazelnuts mixed with crisp cereals.
Crunchy texture. Melting center.
7368
Ganache with lemon pulp.
Yellow coating.
Sweet-tasting and acidulous notes.
Melting center.
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E X C L U S I V E
EXCLUSIVE
E X C L U S I V E
“TENTATIONS”
“TENTATIONS”
•
Even more delicious
to sample, thanks to their
baton shape.
To be enjoyed anytime:
a gourmet snack, a perfect
coffee partner, an introduction
to tasting or as a tasty gift.
EXCLUSIVE
•
NUTS
ADDICTION
AMANDA
GANACHES
SÉDUCTION
BERGAME
SÉDUCTION
POIRE
6848
Ganache with Williams
pear pulp.
decorated with Ivoire chocolate.
Sweetness and elegance.
SÉDUCTION
CAPPUCCINO
6847
with coffee.
decorated with milk chocolate.
Strength and sweetness.
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6841
flavored with an infusion
of bergamot tea.
decorated with milk chocolate.
Sweetness.
SÉDUCTION
ORIZABA
6842
made from Grand Cru Orizaba
Lactée 39%.
decorated in Ivoire chocolate.
Refinement and exceptional fondant.
6843
Almond paste on pistachio
almond paste.
pistachios.
Well balanced nutty taste
and a dash of Kirsch.
ADDICTION
PAMPLEMOUSSE
ADDICTION
CARDAMOME
6845
Almond and hazelnut praliné
flavoured with cardamom.
Spicy notes.
6846
with a hint of grapefruit.
almonds.
Gourmet freshness.
ADDICTION
CRAQUANTE
6844
and crunchy fruity praliné.
Crispy texture and gourmet notes.
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E X C L U S I V E
EXCLUSIVE
E X C L U S I V E
“PETITS DÉLICES”
“PETITS DÉLICES”
•
from Grand Cru Caraïbe 66% on
a coffee-flavoured almond paste.
decorated with a touch of gold.
Very aromatic.
Recipes inspired by tasty
traditional pâtisseries.
Attractive shapes
and decorations.
decorations
CRÈME
CARAMEL
TIRAMISU
5120
Caramel ganache with vanilla.
and decorated with brown sugar.
Vanilla notes.
Melting texture.
INSPIRATION
PAIN D’ÉPICES
6088
Almond paste, candied orange
peel with honey and 7 spices.
Coated with dark chocolate and
decorated with candied fruit nibs.
Mellow texture.
Spicy notes.
FORÊT NOIRE
4676
from Grand Cru Manjari 64%
and cherries.
and decorated with dark
chocolate sparkles.
Fruit and alcohol flavors.
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4680
SUCCÈS
5119
Fruity praliné mixed with
Succès biscuit.
and decorated with milk chocolate.
Nutty taste. Crunchy texture.
TARTE AU
CHOCOLAT
4678
from Grand Cru Guanaja 70%
sprinkled with pieces of wafer.
Creamy and crisp texture.
5728
Ivoire chocolate ganache,
flavored tiramisu.
decorated with chocolate pieces.
Melting texture.
TARTE TATIN
4677
EXCLUSIVE
•
OPÉRA
CRUMBLE
FRAMBOISE
5118
Ganache with raspberry pulp
sprinkled with pastry crumble.
Fruity taste. Fondant texture
with crunchy crumble.
Not available in USA.
CORNE
DE GAZELLE
4681
Caramelised apple ganache
with vanilla flavoring.
Caramel texture.
Almond paste flavored with
orange blossom.
Flowery and nutty flavors.
TARTE AU CITRON 4679
MILLEFEUILLE
Lemon ganache sprinkled
with pieces of wafer.
Creamy and crisp texture.
Acidulous notes.
Ganache flavored with vanilla
extract on a bed of milk Gianduja
blended with “crêpe dentelle”.
Creamy with crisp texture.
4674
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“FRAICHEURS” & “ÉTINCELLES”
P R E M I U M
AUTHENTIC
SELECTION
As soon as you receive your chocolates,
store them in their original packaging and keep
the film intact so they can be kept at 4°C.
Before displaying the chocolate bonbons,
bring the sealed packages up to temperature
for three hours before removing the film.
Once the box is opened, store at 16°C.
PREMIUM
HOW CAN YOU MAINTAIN THE QUALITY
OF YOUR CHOCOLATES?
FRESHNESS AND QUALITY
In order to preserve all the freshness, quality, texture and taste of the PREMIUM range
over time, Valrhona uses special packaging allowing the chocolates to be stored at 4°C.
A special film protects the chocolate bonbons from ambient humidity, thus avoiding any
condensation and limiting the risks of whitening.
P R E M I U M
INTENSE AND AUTHENTIC FLAVORS
Valrhona selects only ingredients with high aromatic potential to bring out the unrivalled taste
of its chocolate bonbon fillings:
• Discover all the sensory charm of Valrhona’s Grands Crus in our Premium recipes: Guanaja,
Manjari, Caraïbe, Taïnori, Jivara Lactée and Tanariva Lactée.
• Enjoy all the authentic tastes of our recipes which contain no artificial flavorings: Fruit purées,
and infusions to offer the very best flavors.
• Discover the aromatic intensity of our praliné and marzipan fillings, which taste even better
thanks to their high nut content.
TRADITIONAL CREATIVITY AND KNOW-HOW
Inspired by the savoir-faire of chocolate-making tradition, our PREMIUM chocolate bonbons offer
a traditional hand-crafted taste. Melting ganaches, contrasting textures and even double-layered texture
associations – a whole variety of sensations that express the extent of Valrhona’s traditional creativity.
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P R E M I U M
PREMIUM
P R E M I U M
“FRAÎCHEURS”
“FRAÎCHEURS”
Pure shapes and subtle
decoration.
PREMIUM
•
GOURMET GANACHES
PURE CHOCOLATE GANACHES
ING
TRUFFE
CARAÏBE*
CARAÏBE
MACCHIATO
w COLOR
Ne
TAÏNORI
3510
from Grand Cru Caraïbe 66%.
Finely coated in dark chocolate
and sprinkled with dark, mahogany
cocoa powder.
Tender, melt-in-your-mouth ganache
made with dairy cream with chocolate
and fruity notes.
w COLOR
Ne
ING
from Grand Cru Manjari 64%.
Slightly acidic notes of red and
dried fruits.
TANARIVA
6090
made from Grand Cru Tanariva
Lactée 33%.
Balanced milky sweetness followed
by very pronounced notes of caramel.
FRUIT GANACHES
5738
Hazelnut praliné 60%.
Intense roasted taste
and caramel notes.
NOCTA
6092
Milk Gianduja with hazelnut
pieces.
7445
Hazelnut praliné 60% with
pecan nut pieces.
Crispy texture.
5736
Ganache with caramelized
lemon pulp.
32
PIÉMONTAIS
PÉCAN
CARACITRON
7447
Honey ganache.
6089
ING
5734
MIEL
from Grand Cru Taïnori 64%
Yellow fruit presented with masses
of freshness.
w COLOR
Ne
MANJARI
7446
Dark chocolat ganache with coffee.
Decorated with milk chocolate.
Strength and sweetness.
ARMOR
6091
Hazelnut praliné 60%
and wafer crumbs.
Intense nutty taste.
Crispy texture
33
P R E M I U M
“ÉTINCELLES”
“ÉTINCELLES”
•
A festive selection wrapped
in silver and gold.
VEGA
2863
PERSEA
4687
Hazelnut praliné 60%.
decorated with a touch of silver.
Intense roasted taste and caramel
notes.
and grated coconut.
ALTAÏR
ANDROMA
PREMIUM
PREMIUM
P R E M I U M
GANACHES
ARIÈS
2397
Dark chocolate ganache
made from Grand Cru Caraïbe 66%.
Lasting taste and aromatic.
ALBIRÉO
2396
Combination of caramel
and vanilla ganache.
Sweet-tasting notes.
3026
with pecan nut pieces.
and decorated with a dash of dark
chocolate and a touch of silver.
Intense nutty taste and roasted
notes. Crispy texture.
ARIETIS
ORIANA
LYRA
4285
Passion fruit ganache
on a candied litchi base.
ANTHARÈS
2394
flavored with an infusion
of bergamot tea.
and decorated with flakes of gold
Sweetness.
Hazelnut praliné 60% and
wafer crumbs with five spice.
Intense nutty taste and spicy notes.
Crispy texture.
2861
A fruits of the forest ganache
with a hint of blackberry liqueur.
and silver.
POLARIS
4284
Milk chocolate and coffee
ganache with a hint of whisky.
Fondant.
3297
Almond praliné 60% on a milk
chocolate ganache made from
Grand Cru Jivara Lactée 40%.
A contrast between intense nutty
taste and sweetness of milk.
PÂTE D’AMANDES
ATRIA
AURIGA
2864
2867
Milk Gianduja
with hazelnut pieces.
decorated with flakes of silver.
6823
Milk gianduja and Breton
pancake flakes.
and silver.
Crispy texture.
SEXTANS
2865
Marzipan 70%.
and decorated with flakes
of gold and silver.
35
34
Available from 20 October 2010 thru 31 December 2010.
B O U C H É E S
GENEROUS
SIZES
BOUCHÉES
GANACHES
•
OBLIQUE NOIR
Perfect for your chocolate
snacks range.
3888
OBLIQUE LAIT
BOUCHÉES
Powerful flavor with plenty of length.
Tender, melt-in-the-mouth chocolate.
Box of 30 chocolates
3889
Milk chocolate ganache made
from Grand Cru Jivara Lactée 40%.
Caramel and vanilla notes.
Tender, melt-in-the-mouth chocolate.
B O U C H É E S
36
OVALINE
3892
Cardamom-infused coffee ganache
on a candied orange base.
Decorated with ground fruit
and a chocolate coffee bean.
Arabica notes with a hint of citrus.
A meltingly fondant texture.
Scale:
equals 1cm.
37
B O U C H É E S
CROQUANTINE
IVOIRE
ROC NOIR
3895
Dark Gianduja chocolate with crunchy cereal.
Coated in Ivoire chocolate and decorated with
dark chocolate.
Dried fruit notes. Delicate, crunchy texture.
3893
Powerful praliné flavour with
caramelised nib fragments.
Intense dried fruit flavor with
roasted notes. Crispy texture.
CROQUANTINE
LAIT
4291
Gianduja milk chocolate and crunchy cereal.
Coated in milk chocolate and decorated
with dark chocolate.
Nutty taste. Fine, crunchy texture.
MARZIPAN
ROC GRAINS
4684
GRECORUM
Almond praliné with wafer
crumbs.
hazelnuts.
Nutty flavors. Crispy texture.
BIGOUDINE
ROC LAIT
BOUCHÉES
BOUCHÉES
B O U C H É E S
3894
Almond praliné with wafer
crumbs.
Nutty flavors. Crispy texture.
3897
3898
Almond paste and grapes soaked in rum and
mixed with an almond and hazelnut praliné.
Coated in dark chocolate and decorated
with pieces of chocolate.
Fruity flavor with a hint of dried fruit.
An astonishing multi-textured chocolate.
Box of 30 chocolates. Not available in USA.
Milk Gianduja chocolate
with Breton pancake flakes.
Decorated with orange zests,
apricot and almond.
Dried fruit and citrus notes.
Melt-in-the-mouth chocolate
and crunchy texture.
SICILIA
3900
Almond paste and pistachio paste.
with a pistachio.
Finely balanced flavor of dried fruit.
Soft, tender texture.
Box of 32 chocolates. Not available in USA.
COCO
3899
Finely grated coconut paste.
with Ivoire chocolate.
Intensely fruity flavor. Soft, tender texture.
38
Scale:
equals 1cm.
39
CHOCOLATE
& LIQUEUR
L I Q U E U R S
COMBINATIONS
LIQUEURS
•
The perfect balance between
chocolate and liqueurs.
•
Enjoyed by adults.
MIXED BOXES
3301
LIQUEURS
PANACHÉ
CONFISEUR
Raspberry, Kirsch, Pear.
Coated with dark chocolate
and foil-wrapped.
Fruity notes.
2 Kg assortment.
40
w COLOR
Ne
3300
ING
L I Q U E U R S
PANACHÉ
CHARDON
Armagnac, Raspberry, Kirsch,
Grand Marnier®, Mirabelle, Pear.
Coated with colored decoration
Fruity notes. Intense.
4 Kg assortment.
41
L I Q U E U R S
“CONFISEURS”
“CHARDONS”
A cherry, kirsch (50°) and fondant.
Molded dark chocolate shell
presented in a shiny red wrapper.
Powerful, with notes of cherry pits.
CONFISEUR
0483
Raspberry brandy (60°).
wrapped in shiny fuschia paper.
Fruity notes.
4327
0486
Kirsch brandy (50°).
presented in a shiny red wrapper.
Powerful with notes of cherry pits.
CONFISEUR
CHARTREUSE
CONFISEUR
POIRE
0481
0487
Williams pear brandy (50°).
presented in shiny yellow paper.
w COLOR
Ne
0465
Vintage Mirabelle plum
brandy (60°).
Yellow coating.
Fruity notes.
w COLOR
Ne
CHARDON
GENEPI
0462
CHARDON
POIRE*
POIRE
Juniper (86°).
Green coating.
Plant flavors.
w COLOR
Ne
CHARDON
KIRSCH
0464
Kirsch brandy (50°).
Blue coating.
Powerful with notes of cherry pits.
CHARDON
FRAMBOISE
0466
Williams pear brandy (50°).
w COLOR
Ne
Raspberry brandy (60°).
Pink coating.
Fruity notes.
ING
Plum brandy (60°).
presented in a shiny yellow wrapper.
Fruity notes.
Green Chartreuse (70°).
presented in a shiny green wrapper.
Aromatic notes of green plants.
42
CONFISEUR
KIRSCH
CHARDON
MIRABELLE
0461
CHARDON
ING
CONFISEUR
MIRABELLE
Grand Marnier® (50°).
presented in a shiny orange wrapper.
Orange notes.
0467
Infused with blackcurrant (40°)
and blackcurrant buds.
Mauve coating.
Intense red fruit flavors.
ING
CONFISEUR
FRAMBOISE
French brandy (60°).
presented in a shiny apricot-colored
wrapper.
Strong, sweet with amber notes.
CHARDON
CASSIS
ING
CERISE & KIRSCH
KIRSCH* 0381
0482
ING
CONFISEUR
COGNAC
w COLOR
Ne
LIQUEURS
LIQUEURS
L I Q U E U R S
Grand Marnier® liqueur (50°).
Orange coating.
Orange notes.
CHARDON
ARMAGNAC
0460
Armagnac liqueur (60°).
Fruity. Sweet.
43
STORAGE ADVICE
PACKAGING AND WEIGHT
- Individual chocolate bonbons: 2kg box. The average weight of an individual chocolate
bonbon is 10g.
- Bouchées: Box contains 24-36 units. The average weight of a Bouchée is 35-40g.
WHEN YOU RECEIVE YOUR CHOCOLATES
- Keep the boxes properly closed in a cool place at around 16°C and away from light,
which can turn fats rancid. Milk and white chocolate, pralinés and nut decorations and particularly
sensitive to this.
- Avoid sudden changes in temperature between the room where the chocolate are stored
and the chocolate display case. Sudden temperature changes can cause bloom on chocolate.
CAUSES OF WHITENING
- Fat whitening is caused by a rise in temperature provoking the fusion of fats.
After a few days, the fats reset on the surface leaving that characteristic whiteness.
- Sugar whitening is caused by a very damp environment or condensation.
This makes the sugar dissolve which then resets on the surface after the water has evaporated.
INFORMATION REGARDING OUR NEW COLORINGS
Following the publication of regulation 1333/2008 of the European Parliament and of the Council
of 16 December 2008 on food additives, Valrhona has decided to no longer use so-called “azo”
food colorings in its products.
These coloring agents have now been replaced by non-azo food coloring in all Valrhona
individual chocolate bonbons.
Chocolaterie VALRHONA - 26600 Tain-l’Hermitage - France - Tél. (33) 4 75 07 90 90 - Fax (33) 4 75 08 05 17 - www.valrhona.com
- Photos non contractuelles : GINKO - NOMADES - J.C. QUINARD - Réf : 62202 - 05/10
STORING YOUR CHOCOLATES
- In a chocolate display case at around 16°C.
- Air humidity (degree of hygrometry) at 55-60%.

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