Valrhona Food Service Brochure

PROFESSIONAL RANGE
Summary
5
A B O U T VA L R H O N A
8
VA L R H O N A E N R O U T E
Products
9
C H O C O L AT E
17
DRIED FRUITS + NUTS
19
SERVICE PRODUCTS
23
BONBONS + CONFECTIONS
VA L R H O N A
Partner with professionals
and specialist of taste.
5
Partners with
Professionals
Over the years, and thanks to his successors, the company has
continued to maintain its profound attachment to traditional quality
Sele
(France), known today as Valrhona.
r
o
t
c
semble
chocolate factory, the Chocolaterie du Vivarais, in Tain l’Hermitage
r
In 1922, an artisan pastry chef, Albéric Guironnet, opened a
By mastering all the stages of cocoa production, continuous research
developed in its workshops by l’Ecole du Grand Chocolat, Valrhona
la
P
to improve and preserve the taste of cocoa, and the technical skills
nter
As
for products destined for foodservice professionals.
continues to set the standard for innovation with an ever-evolving
range of chocolates and service products for artisans.
Valrhona, producer of
exceptional chocolate,
L’ E C O L E D U G R A N D C H O C O L AT
has integrated all the
steps involved in cocoa
In 1988, Valrhona created a professional training center in
Tain l’Hermitage to help artisan customers’ teams to
learn specific technical skills in the fields of patisserie and
confections. Since then, the team of pastry chefs at l’Ecole
du Grand Chocolat has welcomed more than 800 trainees a
year from around the world.
production: cultivation
Moreover, l’Ecole creates and publishes over 100 new recipes
a season for patisserie, desserts or chocolates. In 2007,
Valrhona inaugurated a new Ecole du Grand Chocolat in Tokyo
(Japan) and in 2010 a new Ecole du Grand Chocolat in France
(Versailles)
taste-testing chocolate
cacao trees, selecting and
maintaining plantations,
blending different
varieties of cocoa beans,
and production of
couverture and chocolate
based sweets. It is only
by mastering each of
these steps that Valrhona
can fulfill its mission
to create the best
chocolate possible, and
continuously add to the
range of flavor profiles
revealing each variety’s
potential.
6
Specialist of Taste
TA S T E :
THE TRUE
CHARACTER OF
C H O C O L AT E
The taste of Valrhona products
is acknowledged, both by
professionals and gourmets,
as direct, distinctive and In a
word: exceptional. Cultivating
taste is one of the company’s
core values. It informs the actions
of Valrhona’s staff whose primary
mission is the development and
preservation of the aromatic
potential of the cocoa bean
and its resulting products.
C H O C O L AT E :
TA S T E A N D F L AV O R
A F O U N D AT I O N
F O R TA S T E
For over 15 years, Valrhona
has built up a “cacaothèque”,
a database of information about
the taste and flavor profile of each
variety of cocoa analyzed. It is
from this data that the chocolates
of the future can be developed
from its pure origins. Taste: The
#1 Criterion for QualityTaste is the
fundamental criterion for quality
at Valrhona, and our sensory
analysis laboratory is one of the
most exclusive in the culinary
profession. More than 160 people
from the chocolate making
industry make up the tasting
juries for raw materials, products
in process of being developed,
or finished products.
In 2006, to pursue our efforts to
evaluate taste beyond chocolate,
we launched the Valrhona
Foundation for Taste. This
Foundation has been created
to encourage all initiatives to
protect, enrich and promote
knowledge in the field of taste.
The Cambios Project, a
partnership with Merida Botanical
Gardens and Valrhona, is an effort
to preserve the biodiversity of the
forests of the Andes Cordillera
region by actively supporting a
more socially and economically
sustainable method of cacao
farming. Under the direction
of botanical garden scientists,
Valrhona’s El Pedregal plantation
is now the pilot plantation for
sustainable cacao farming and a
satellite garden for the university,
which oversees the botanical
garden’s program.
7
A Continuing
Education
for Culinary
Professionals
The fine chocolate that has earned
the reputation for being top in its class
among leading chefs and chocolatiers
around the world is also known for
its famous chocolate culinary school,
L’Ecole du Grand Chocolat, located in
Tain L’Hermitage in France. Chefs from
around the world have been making the
trip to L’Ecole to learn, gain inspiration,
and engage in an active exchange of
ideas with like-minded professionals
since it was founded
in 1988.
Now Valrhona
is making its
renowned
know-how
available
to culinary
professionals in
select markets
across the USA
with Valrhona
Alex Espiritu
En Route
(on-the-road),
a series of traveling Valrhona USA
culinary school classes. As at the
French school, chefs, instructors,
and chocolatiers attending Valrhona
En Route’s classes will find a vibrant
and welcoming venue in which to
exchange ideas and share their high
level of expertise with one another,
while learning to perfect their
techniques and discover current and
new trends under the guidance of
L’Ecole trained chef-instructors.
Taking Valrhona
En Route “onthe-road” will
be Valrhona
USA Pastry
Chefs and
Instructors
Derek Poirier
and Alex
Espiritu, both
highly trained
Derek Poirier
in Valrhona
France, and at Valrhona’s L’Ecole du
Grand Chocolat under the direction of
Frederic Bau, Director of the School.
The Valrhona chefs, with their singular
passion for chocolate, all hold a common
goal: to share their ideas, techniques,
experience, and knowledge acquired
at L’Ecole in France to help all chefs
reach their highest potential. By doing
so, they seek to help chefs build their
businesses, bring value to their patrons,
and stay ahead of the culinary curve of
trends, techniques, and products. In
addition, these classes are “think-tanks”
for vibrant interaction among chefs who
share commitment to excellence and
passion for what they do.
These classes are open to professional
chefs and pastry chefs who want to
enhance their technique and expand
their knowledge in chocolates and
desserts.
FOR MORE
INFORMATION GO TO:
www.valrhonachocolate.com/
classes
8
C H O C O L AT E S
D i s c o v e r Va l r h o n a ’s r a n g e o f
fine chocolates
The Valrhona
Chocolate Range
When choosing a Grand Chocolate from Valrhona, pastry chefs
and chocolatiers can select a chocolate based on taste, origin or
technical characteristics. In order to simplify this part of the creative
process, Valrhona has created five families of chocolates to enable
professionals to find the products that best correspond to their
needs and transform these chocolates creatively.
GRANDS CRUS
DE TERROIR
MARIAGE DE
GRANDS CRUS
The Grands Crus de Terroir collection
presents chocolates that convey
the characteristics of their country
of origin.
Valrhona’s unparalleled sourcing and
blending skills led to the creation of the
“Mariage de Grands Crus” collection.
Each of these chocolates is made from
a selection of the best cocoa beans
from the same area, selected by the
Valrhona sourcer who chooses cocoa
beans from a region based on the
potential flavors that can be conveyed
through the finished chocolate.
The unique composition of each of
these chocolates is the reason for its
unique and rich taste. This mastery
of blending has enabled Valrhona to
create products that have left their
mark on the world of gastronomy.
PROFESSIONAL
S I G N AT U R E
The “Professional Signature” collection
is designed for professionals and
suggests the types of recipes which
would work best for a specific
chocolate or chocolate couverture.
Each chocolate blend has a distinctive
composition which can be used for
specific recipes.
C R E AT I O N S
GOURMANDES
COLLECTION
More than just a chocolate taste, the
“Creations Gourmandes” collection
offers products that inspire creative
expression for professionals to design
the desserts and delicious sweets
of tomorrow.
11
MARIAGE DE GRANDS CRUS
Name
DARK CHOCOLATE
Abinao
“Tannic Strength”
%
cocoa
Caraïbe
“Warm Nutty Notes”
Extra Bitter
“Chocolate Intensity”
Caraque
“Balance of Flavors”
Code
Ingredients
Description
A high cocoa content and a skilful blend of the finest
Forastero beans from Africa make Abinao a “Marriage
de Grands Crus” characterized by powerful tannins with
a strong, lingering intensity.
85%
3 kg bag of feves
5614
86% cocoa
13.8% sugar
48.4% fat
70%
3 kg blocks
3 kg bag of feves
0106
4653
71% cocoa
28.5% sugar
42.2% fat
Guanaja develops extraordinary bitterness in this
masterful blend of Criollo and Trinitario beans that
reveals a whole aromatic and complex range of fruit,
coffee, molasses and floral notes.
66%
3 x 1 kg blocks
3 kg bag of feves
0107
4654
66% cocoa
33.5% sugar
40.3% fat
Caraibe is made of the finest Trinitario beans from small
plantations in the Caribbean islands. Aromatic with a long
finish, its fruity and barely sweet taste reveals the delicate
flavors of almonds and roasted coffee.
61%
3 x 1 kg blocks
3 kg bag of feves
0100
4657
61.5% cocoa
38% sugar
38% fat
This Extra Bitter Grand Cru Blend is a well-balanced
combination of Criollo and Forestero beans that result
in a full and powerful chocolate.
56%
3 x 1 kg blocks
0102
56.5% cocoa
43% sugar
37.1% fat
This Grand Cru Blend is characterized by balanced acid
and slightly bitter notes that yield hints of dried fruit and
strong cocoa.
40%
3 x 1 kg blocks
3 kg bag of feves
0189
4658
41% cocoa
33% sugar
23.5% milk
41.3% fat
This exceptional milk chocolate has pronounced cocoa
taste, which finally reveals notes of malt and vanilla.
6640
39% cocoa
26% whole milk
34% sugar
41% fat
Guanaja
“A Celebration of
Bitterness”
Packaging
MILK CHOCOLATE
Jivara
“The Cream of Cocoa”
Orizaba
“Luscious and Smooth”
39%
3 kg bag of feves
Delicately smooth to reveal deep and intense milky notes.
3 kg bag
3 kg blocks
12
The “Feve” chocolate
oval coin shape
GRANDS CRUS DE TERROIR
Name
% cocoa
Packaging
Code
Ingredients
Description
Made from rare Venezuelan cocoa beans, Araguani can
be compared to great wines with high tannins and a long
lasting finish on the palate. It has flavors of currants and
chestnuts with hints of honey and fresh baked bread.
Distinguished by a subtle acidity that allows a note of
round chocolate warmth to develop followed by a soft
and sweet spiciness. Its character is enhanced by a
delicate bitterness.
DARK CHOCOLATE
Araguani
“Pure Venezuela”
Nyangbo
“Pure Ghana”
Alpaco
“Pure Ecuador”
Manjari
“Pure Madagascar”
72%
3 kg bag of feves
4656
72% cocoa
27.5% sugar
44.1% fat
68%
3 kg bag of feves
6085
68% cocoa
31% sugar
44.1% fat
66%
3 kg bag of feves
5572
66.5% cocoa
33% sugar
40.2% fat
Delicate floral notes of jasmine and orange blossom
give way to a long finish of refined bitterness and
woody flavors.
64%
3 x 1 kg blocks
3 kg bag of feves
0117
4655
64.5% cocoa
35% sugar
39.4% fat
A composition of rare Criollo and Trinitario beans from
Madagascar – fresh, acidic, sharp bouquet with red
fruit notes.
64%
3 kg bag of feves
5571
64.5% cocoa
35% sugar
39.4% fat
Flavors of yellow fruit follow in the wake of roast almond
and freshly baked bread.
100%
3 kg blocks
5568
100% cocoa
0% sugar
54% fat
Made from rare Venezuelan cocoa beans, Araguani can
be compared to great wines with high tannins and a long
lasting finish on the palate. It has flavors of currants and
chestnuts with hints of honey and fresh baked bread.
100%
3 kg blocks
5569
100% cocoa
0% sugar
54% fat
Delicate floral notes of jasmine and orange blossom give
way to a long finish of fine bitterness and woody flavors.
100%
3 kg blocks
5567
100% cocoa
0% sugar
54% fat
An assemblage of rare Criollo and Trinitario beans from
Madagascar – fresh, acidic, sharp bouquet with red fruit
notes.
100%
3 kg blocks
5570
100% cocoa
0% sugar
54% fat
Flavors of yellow fruit follow in the wake of roast almond
and freshly baked bread.
33%
3 x 1 kg blocks
3 kg bag of feves
4659
33% cocoa
38% sugar
28% milk
35.4% fat
Madagascar cocoa beans give Tanariva its balanced
acidity softened by distinctive milk and caramel notes.
Taïnori
“Pure Dominican
Republic”
COCOA PASTE
Araguani
Cocoa Paste
“Pure Venezuela”
Alpaco
Cocoa Paste
“Pure Ecuador”
Manjari
Cocoa Paste
“Pure Madagascar”
Taïnori Cocoa Paste
“Pure Dominican
Republic”
MILK CHOCOLATE
Tanariva
“Pure Madagascar”
13
P R O F E S S I O N A L S I G N AT U R E
Name
% cocoa
Packaging
Code
Ingredients
Description
DARK CHOCOLATE
Equatoriale
Dark
55%
3 kg bag of feves
4661
56% cocoa
43.5% sugar
37.6% fat
Equatoriale Dark 55 % is renowned for its balanced
taste and its ease of use.
Extra Noir
53%
3 kg bag of feves
4664
53% cocoa
46.5% sugar
30% fat
Extra Noir 53 % is appreciated for its pronounced
chocolate taste and its low cocoa butter content.
Satilia Dark
62%
20 kg box of feves
6366
62% min cocoa
37% sugar
38% fat
“For coating”
Extra Cocoa Paste
100%
3 x 1 kg blocks
35%
3 kg
bag of feves
Specifically created for the purpose of coating chocolate
bonbons. Bitter on the attack, followed by subtle aromas of
sweet almond give way to long roasted, chocolaty notes.
0134
100% cocoa
54% fat
A unique and subtle blend of cocoa beans, initial acidulous
notes develop into roasted cocoa beans, giving way to
a mouth-filling richness accompanied by a pure, sharp
bitterness. Extra Cocoa Paste is remarkable for reinforcing
the chocolate taste in many recipes, powerfully enriching
their flavor.
4662
35.5% cocoa
44% sugar
20% milk
36.6% fat
Milk Chocolate Equatoriale is a chocolate distinguished by
the smoothness of its taste and its light and bright color.
6367
35% min cocoa
43% sugar
21% milk
37% fat
Specifically created for the purpose of coating chocolate
bonbons. A dominant chocolate taste with a hint of biscuit
and not too sweet.
MILK CHOCOLATE
Equatoriale Milk
“For coating”
Satilia Milk
35%
20 kg box of feves
C R E AT I O N S G O U R M A N D E S C O L L E C T I O N
Name
% cocoa
Packaging
Code
Ingredients
Description
72%
1 kg pot
of pearls
5145
68% cocoa
26% sugar
4% spices
41% fat
57%
3 x 1 kg
blocks
0120
57.5% cocoa
40% sugar
1.5% coffee
37.5% fat
A harmonious blend of fine cocoa and Arabica coffee.
A sublime combination of fine cocoa and fresh hints
of orange.
DARK CHOCOLATE
Xocopili
(sho-ko-PEE-lee)
“Savory and spicy
chocolate”
Café Noir
“Combination of
Arabica and Cocoa”
Dark Chocolate
Orange
56%
3 x 1 kg
blocks
0122
56.5% cocoa
43% sugar
0.3% orange
flavouring
37.5% fat
35%
1 kg block
3 kg bag
of feves
1612
4660
35% cocoa
43% sugar
21.5% milk
41.1% fat
Savory chocolate pearls, the strength of 72% Venezuela
cocoa content infused with a subtle mix of chile, curry,
Espelette pepper and salt that enhances and elevates all
creative recipes.
WHITE CHOCOLATE
Ivoire
14
A lightly sweetened white chocolate, with delicate flavors
of fresh milk and vanilla.
P-125
Coeur de Guanaja
A REVOLUTIONARY
C H O C O L AT E
High Chocolate Content with Lower Cocoa Butter
Inspired by pastry chefs seeking a chocolate to use in recipes in which
the fat content restricts the amount of chocolate that can be added.
Valrhona’s R&D department and L’Ecole du Grand Chocolat create
Coeur de Guanaja through careful research and groundbreaking
technology. Coeur de Guanaja will give you the ability to boost the
chocolate intensity of numerous recipes with no compromise in texture.
3kg bags of feves Code: 6360
Composition
80% cocoa
34% sugar
34% fat content
Ingredients
Cocoa beans, sugar, soya
lecithin, emulsifier, vanilla
natural extract
Applications
Creams and sorbets, souffles, molten or lava cakes, chocolate
fillings, chocolate mousses, pastry creams and custards,
biscuits, sponges and butter cakes
Shelf Life
Storage
18 months
Keep in a dry,
cool place
between
60.8/64.4 °F
(16/18 °C)
Caramélia
THE MILK CHOCOLATE
CARAMEL DELICACY
Unlike caramel-flavored milk chocolates made with caramelized
sugar, Valrhona’s Caramélia uses genuine dairy-based caramel
(from skim milk and butter) as a main ingredient. The result is a
particularly silky smooth milk chocolate that maintains a clear cocoa
note woven together with vibrant hints of caramel.
3kg bags of feves Code: 7098
Composition
36% cocoa min,
34% sugar,
20% whole milk,
38% fat.
Ingredients
Sugar, cocoa butter,
caramel (skimmed milk,
whey, sugar, butter,
flavoring), whole milk
powder, cocoa beans,
emulsifier: soya lecithin.
Applications
Shelf Life
Storage
12 months
Keep in a dry,
cool place
between
60.8/64.4 °F
(16/18 °C)
Particularly well suited for moulding.
Other possible applications: coating, sauce, mousse, cremeux,
glaze, decors, ice cream & sorbet, chocolate candy filling.
15
A P P L I C AT I O N S
MARIAGE DE GRANDS CRUS
DARK CHOCOLATE
Abinao 85%
6514
Guanaja 70%
0106/4653
Caraïbe 66%
0107/4654
Extra Bitter 61%
0100/4657
Caraque 56%
0102
MILK CHOCOLATE
Jivara 40%
0189/4658
Orizaba 39%
6640
DARK CHOCOLATE CONCENTRATE
Coeur de Guanaja 80%
6360
GRANDS CRUS DE TERRIOR
DARK CHOCOLATE
Araguani 72% “Pure Venezuela”
4656
Nayngbo 68% “Pure Ghana”
6085
Alpaco 66% “Pure Ecuador”
5572
Manjari 64% “Pure Madagascar”
0117/4655
Taïnori 64% “Pure Dominican Républic”
5571
Taïnori Pure cocoa paste
5570
Alpaco Pure cocoa paste
5569
Manjari Pure cocoa paste
5567
Araguani Pure cocoa paste
5568
MILK CHOCOLATE
Tanariva 33%
4659
PROFESSIONAL SIGNATURE
DARK CHOCOLATE
Equatoriale 55%
4661
Extra Noir 53%
4664
Extra Cacao Paste 100%
0134
MILK CHOCOLATE
Equatoriale 35%
4662
CREATIONS GOURMANDES COLLECTION
DARK CHOCOLATE
Xocopili
5145
Café Noir 57%
0120
Dark Chocolate Orange 56%
0122
MILK CHOCOLATE
Caramelia 36%
7098
WHITE CHOCOLATE
Ivoire 35%
Recommended
16
1612/4660
Possible
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s
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& s crea
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ets
Ch
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dri ola
nk te
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Applications
Mo
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Ga
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Pâ che
tiss
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Code
Ga
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Ch ach
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ola
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Co
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g
Name
DRIED FRUITS
AND NUTS
Enjoy the warm, nutty taste of
Va l r h o n a ’s r a n g e o f P r a l i n e s ,
Gianduja and Almond Paste.
17
Dried Fruits Range
PRALINÉS
Valrhona pralinés are the result of a blend of sugar
and nuts made according to our know-how of traditional
methods, to enhance the subtle flavors of the nuts from
Rome and almonds from Valencia both of which are
selected and tested just as rigorously the cocoa beans
we source.
GIANDUJA
Cocoa beans and nuts are roasted separately at
specific temperatures then mixed before being
ground and conched together.
A L M O N D PA S T E
The almonds are blanched, skinned and then
cooked in sugar syrup. The mixture is then ground
to the specifications of each product.
PRALINÉS
Product
Name
Hazelnuts Praliné
Almond/
Hazelnut Praliné
% Fruits
Packaging
60%
Bucket
5kg
50%
Bucket
5kg
33%
3x1 kg
blocks
Code
Ingredients
Description
60% hazelnuts
39.9% sugar
37% fat
Long roasting time for the nuts and prolonged
cooking of the caramel. Pronounced hazelnut
taste,very strong hints of caramel.
USES: Pastry, chocolate fillings, ice creams
2261
25% almonds
25% hazelnuts
49.9% sugar
28.5% fat
Long roasting time for the nuts and prolonged
cooking of the caramel. Well balanced with
notes of caramel.
USES: Pastry, chocolate fillings, ice creams
2264
33% hazelnuts
Intense dark chocolate and hazelnut taste.
Very intense flavor.
USES: Pastry, chocolate fillings, ice creams
2258
GIANDUJA
Dark chocolate
hazelnuts
A L M O N D PA S T E
Almond paste
from Provence
18
SPECIAL ORDER
70%
4kg tub
3212
70% almonds
Very pure almond taste, not very sweet.
USES: Pastry, chocolate fillings, glazing,
icing, modeling
SERVICE
PRODUCTS
A w h o l e r a n g e o f Va l r h o n a
products to facilitate your
work and optimize your time.
19
Service Product Range
READY TO FILL PRODUCTS
Valrhona offers a range of traditional hollow
forms and original chocolate shapes to assist you
in your creations, saving you time while offering
you high quality.
EASY TO USE PRODUCTS
Valrhona food service line offers a wide range
of products to make your job easier without
compromising quality.
FILLINGS
Intensify the taste of chocolate and add a
crunchy texture – the fillings range integrates
perfectly into your preparations.
FILLINGS
Name
Cocoa powder
Cocoa butter
Dark chocolate
sticks
55% 7 g
Dark chocolate
sticks
55% 5.5 g
Dark chocolate
pearls
20
Packaging
Code
Ingredients
Description
Box of 3
bags x 1 kg
0159
100% cocoa
21% fat
24 months. Protected from light and humidity
3 kg tub
0160
100% cocoa
100% fat
8 months in a dry place between 16 and 18 °C
Box of 230
sticks
0172
Dark chocolate sticks
(55% cocoa minimum, pure
cocoa butter)
14 months in a dry place between 16 and 18 °C
Box of 300
sticks
0171
Dark chocolate sticks
(55% cocoa minimum,
pure cocoa butter)
14 months in a dry place between 16 and 18 °C
4 kg bag
4341
Dark chocolate
(55% cocoa minimum,
pure cocoa butter)
14 months in a dry place between 16 and 18 °C
10 months in a dry place between 16 and 18 °C
12 months. Protected from light and humidity
Crunchy
chocolate pearls
3 kg bag
4719
Toasted cereals coated
in dark chocolate
(55% cocoa minimum,
pure cocoa butter)
Cocoa Nibs Pure
Dominican Rep.
1 kg bag
3285
100% cocoa
54% fat
READY TO FILL PRODUCTS
Name
Packaging
Code
Ingredients
Weight
Dark chocolate
hollow form
1 box of 504 units
1732
56% cocoa - 43.5% sugar
37.6% fat
Approx. weight per unit: 2.6 g
Milk chocolate
hollow form
1 box of 504 units
1733
35.5% cocoa - 44% sugar
20% milk - 36.6% fat
Approx. weight per unit: 2.6 g
Ivoire chocolate
hollow form
1 box of 504 units
1734
35% cocoa - 43% sugar
21.5%milk - 41.1% fat
Approx. weight per unit: 2.6 g
Dark chocolate Palet
1 box of 630 units
4325
56% cocoa - 43.5% sugar
37.6% fat
Approx. weight per unit: 2.1 g
Milk chocolate Palet
1 box of 630 units
4326
56% cocoa - 43.5% sugar
37.6% fat
Approx. weight per unit: 2.1 g
Round dark chocolate
Caissettes
1 box of 270 units
0230
56% cocoa - 43.5% sugar
37.6% fat
Approx. weight per unit: 3 g
FOR MAKING CHOCOLATES
FOR MAKING MIGNARDISES IN DARK CHOCOLATE 55% MINI FORMAT
Spheris
1 box of 441 units
4322
Pyris
1 box of 441 units
4323
Ovalis
1 box of 343 units
4324
Approx. weight per unit: 1.5 g
56% cocoa
43.5% sugar
37.6% fat
Approx. weight per unit: 1.2 g
Approx. weight per unit: 1.5 g
FOR MAKING MINI-CAKES IN DARK CHOCOLATE 55% MEDIUM FORMAT
Spheris
1 box of 270 units
4751
Pyris
1 box of 270 units
4753
Ovalis
1 box of 270 units
4752
Approx. weight per unit: 3 g
56% cocoa
43.5% sugar
37.6% fat
Approx. weight per unit: 3 g
Approx. weight per unit: 3.5 g
EASY TO USE PRODUCTS
Name
Packaging
Code
Ingredients
Storage
Absolu Cristal
Sealed 5 kg tub
5010
36.5% sugar
12 months in a cool dry place
1 month in a refrigerator
after opening
Pate a Glacer Dark
Sealed 5 kg tub
0150
Cacao 18.5%
9 months in a dry place between
16 and 18 °C
21
Amenity Range
C H O C O L AT E S T I C K
Name
Éclat
% Cocoa
61%
Packaging
dark chocolate
sticks – 4g
each Sales
Unit:
1 kg box
(144 sticks
per box)
Code
Description
5112
A stick of Dark Chocolate 61% with a unique shape, slim and
original, that introduces a new way to enjoy chocolate with finesse
and elegance. Its shape is perfect for dipping in your cup of coffee,
prolonging the magic of coffee time, or for that after dinner treat.
Individually wrapped with an elegant design, the flow pack will
preserve the quality and aromas of Valrhona’s chocolate. Delicate
sweet bitterness, strong and lingering on the palate.
0510
Introduced in 1986 as the world’s first cocoa percentage bar,
Guanaja is a blend of the finest Criollo and Trinitario beans
distinguished by intense flavor and floral notes with an
exceptionally long finish.
0511
The finest Trinitario beans from the Caribbean create an aromatic
and long finish that reveals almond and delicate roasted flavors.
TA S T I N G S Q U A R E S
Guanaja
70%
Caraïbe
66%
Manjari
64%
1895
Pure Madagascar—fresh, acidic, sharp bouquet with red fruit notes.
Jivara Lait
40%
1896
Milk chocolate with pronounced cocoa taste and notes of malt
and vanilla.
40%
6977
Milk chocolate with pronounced cocoa taste and notes of malt
and vanilla.
6976
The finest Trinitario beans from the Caribbean create an aromatic
and long finish that reveals almond and delicate roasted flavors.
6975
Introduced in 1986 as the world’s first cocoa percentage bar,
Guanaja is a blend of the finest Criollo and Trinitario beans
distinguished by intense flavor and floral notes with an exceptionally
long finish.
Sales unit:
1kg box of
200 squares
in bulk (5g
each square)
M E TA L T I N B O X E S
Jivara Lait
Caraïbe
Guanaja
22
66%
70%
Each tin box
contains
18 tasting
chocolate
squares
individually
wrapped.
Valrhona Temptations
BONBONS AND
CONFECTIONS
Valrhona Temptations
Bonbons and Confections
21 delicious chocolate bonbons made of high-quality
ingredients, carefully combined with exquisite Valrhona
couvertures such as Grand Cru Guanaja 70% and
Grand Cru Manjari 64%.
FRUITY BLISS
Exceptional Valrhona dark or milk chocolate ennrobes light and fresh fillings.
Name
Code
Description
Coating
100 PIECES PER BOX
Blackcurrant Ganache
8880
Ganache with blackcurrant puree. Creamy ganache with slight
hints of acidity. Harmonious taste of dark chocolate with a bold
taste of blackcurrant.
dark
Creamy Apricot Caramel
8886
Milk chocolate ganache with caramelized apricot puree. Creamy
ganache. Balanced taste of real caramel combined with apricot
puree.
dark
Red Berry Ganache
8819
Red currant and blackcurrant ganache. Soft ganache center
with slight tart freshness from the prevalence of blackcurrant.
dark
Zesty Lemon
8817
Lemon ganache. Creamy ganache center. Slight refreshing acidity
from the pressed lemon, accompanied by a bitter sweetness.
milk
Passion Fruit Ganache
8818
Passion fruit ganache. Soft center with a rich taste of the slightly
acidic and refreshing passion fruit center.
dark
PRALINÉ DELIGHTS
24
Gourmet combinations of light and dark roasted hazelnut pralines made
according to traditional methods.
Crunchy Praliné
8821
Almond/hazelnut praliné with puffed cerel. Creamy/crispy
bonbon. Gourmet combination of dried fruits and puffed grains.
milk
Cardamom Praliné
8820
Cardamom almond/hazelnut praliné. Creamy/smooth bonbon.
Subtle combination of fruity praline lightly spiced with finishing
notes of freshness from the cardamom.
milk
Pure Praliné
8822
Almond/hazelnut praliné. Creamy/smooth bonbon with an
intensely fruity taste and hints of roasted flavors.
milk
VA L R H O N A’ S C L A S S I C S
Name
Valrhona’s exclusive silky ganaches made using three of
Valrhona’s unique tasting Grands Crus dark chocolates.
Code
Description
Coating
Coatin
100 PIECES PER BOX
Palet Or
8877
Dark chocolate ganache made from Grand Cru Guanaja 70%.
Creamy ganache. Intense chocolate notes, nice bitter sweet finish.
dark
Caraibe 66% Ganache
8885
Dark chocolate ganache made from Grand Cru Caraibe 66%.
Creamy ganache. Balanced notes of chocolate and grilled
dried fruits.
dark
Manjari 64% Ganache
8879
Dark chocolate ganache made from Grand Cru Manjari 64%.
Creamy ganache with hints of fresh and acidic red fruits.
dark
C H E F ’ S S I G N AT U R E
Rich creamy ganaches or gianduja in a dreamy assortment of citrus, bitter or tart flavors set
against the crunch of wafer bits or lace cookie, enrobed in milk, white or dark chocolate.
Dark Chocolate Tart
8887
Dark chocolate ganache made from Grand Cru Guanaja 70%
sprinkled with wafers. Creamy ganache. Robust chocolate
spiced with bitterness combined with biscuits bits.
dark
Black Forest
8881
Dark chocolate ganache made from Grand Cru Manjari 64%.
Creamy ganache. A harmonious combination of acidity from
Manjari chocolate and candied sour cherry
dark
Crunchy Lemon Tart
8799
Lemon ganache sprinkled with wafers. Creamy ganache.
Combining lemon zest freshness with crispy biscuits bits. The
milk chocolate coating finishes on a pleasant sweet note.
milk
Gianduja Crisp
8878
Vanilla ganache on a bed of milk Gianduja blended with “crepe
dentelle”. Creamy ganache with a crunch. Combination of sweet
notes from the Ivoire ganache and hazelnut Gianduja, enhanced
with pieces of gourmet “crepe dentelle”.
N E W W O R L D F L AV O R S
white
Milk or dark chocolate encases silky ganaches by honey or vanilla sweetness,
salty caramel, piquant spices and mint, offered in a balanced combination.
Dark Chocolate
Salted Caramel
8882
Salty caramel ganache (Jivara 40%). Decorated with sugar
crystals. Soft and creamy ganache. The heavy notes of salted
butter caramel are enhanced by the intense dark chocolate.
dark
Spicy Xocomeli
8816
Creamy ganache with a balanced taste of spices. Chocolate
mixed with cinnamon, cardamom, espelette chili pepper over
a gingerbread finish.
dark
Honey Ganache
8815
Honey ganache. Soft amber ganache with intense taste
of floral honey.
dark
Milk Chocolate
Salted Caramel
8883
Salty caramel ganache (Jivara 40%). Soft and creamy ganache.
Gourmet combination of salted butter caramel and and notes of
cream from the milk chocolate.
milk
Mint Ganache
8814
Mint ganache. Creamy and smooth ganache. Intense
combination of chocolate and fresh mint.
dark
Vanilla Ganache
8888
Vanilla ganache. Decorated with a transfer sheet symbolozing
vanilla bean pods.Creamy ganache. Gourmet combination of
sweetness from milk chocolate and vanilla
milk
25
Valrhona Temptations
A Revolutionary New Box
adapted to your needs
SAVES YOU VALUABLE TIME
AND SPACE:
Consistent pack size each box
contains 100 bonbons (5 individual
trays of 20 bonbons each)
Easy to open with side access
and stackable for efficient storage
Only 1 SKU per box for better
inventory control
GUARANTEES LONGER
SHELF LIFE:
New improved shelf life
5 partially vacuum sealed
trays guarantee freshness
and better preservation of all
products’ qualities, prevent odor
contamination and condensation
Only 1kg box for quicker
inventory turn-around
One safety seal sticker (outer
photo of bonbon makes each box
easily identifiable)
ENVIRONMENTALLY FRIENDLY:
An eco-friendly box made from
95% recycled cardboard
Recyclable trays and master
cases made from recycled
materials
Molds, Glasses and Books
ACCESSORIES
BOOKS
3912
Crescendo Mould
5388
6 prints 2.8x1.4 in
Fusion Chocolat-English
by Frederic Bau
2913
Au coeur des saveurs
French/English by
Frederic Bau
7765
Mould for “Chocolat”
100g-bar
2 prints 7.5 x 7.5 x 0.4 in
5388
2913
4609
8108
12 glasses
capacity 16 cl
8712
6574
Ganache Frame Kit
Sweet Diversions
by Yann Duytsche
1 stainless steel support tray (15.8 x 15.8 in)
1 stainless steel casting tray (15.8 x 15.8 in)
1 each polypropylene casting tray
H 2mm, H 4mm, H 6mm & H 10mm (15.8 x 15.8 in)
1 stainless steel smoothing ruler (15.8 x 2.4 in)
wad of 100 plastic sheets (15.8 x 15.8 in)
26
Cooking with
Chocolate by Valrhona
8108
6574
Official Partner and Founder
s one of the culinary capitals
of the world, Lyon, France is
a fitting location to select the
winners of one of the most prestigious
chef competitions. Teams from different
nations compete in a grueling eleven
hour test of skill and innovation.
A
Each team had to create a plated
dessert, three chocolate entremets,
three fruit entremets and three
sculptures – one of ice, one of
chocolate and one of spun sugar.
Entries were created using chocolate
from Valrhona’s “Grands Crus” range
and judged by a jury of industry
professionals.
As a founding partner of the World
Pastry Cup, Valrhona continues to
assert its commitment to serving chefs
with a world-class competition that
promotes the pastry arts by creating
an opportunity for chefs to further
develop their creative skills and enjoy
international sense of camaraderie
and an active exchange between
professional and friends, all the while
putting this honourable profession in
the international spotlight it deserves.
preparation and food service.
Every two (2) years the Club searches
for and identifies America’s best
culinary educators, researchers, and
food service professionals. Club Coupe
du Monde USA challenges those willing
to participate to create leading edge
advances in food preparation, taste
combinations, shelf life extension, and
presentation styling. Their combine
the participants’ talents, and present a
team at the World Pastry Cup.
Club Coupe du Monde USA chronicle
the participants’ individual and
group research, their advances, and
thereafter share these findings with
trade professionals and the general
public alike, through the hosting of
educational seminars, demonstrations,
and distribution of electronic and print
publications.
Club Coupe du Monde U.S.A. is a
501(c)(3) non-profit organization. Their
purpose includes study and advance
of both, the art and the science of food
27
Founder Sponsor of:
Valrhona Inc.
45 MAIN STREET, SUITE 1054 | BROOKLYN, NY 11201
T: 718 522 7001 F: 718 522 7331
www.valrhona-chocolate.com EMAIL: [email protected]
P R I N T E D O N R E C Y C L E D PA P E R