Your Passion Deserves the Exceptional

PRODUCT CATALOGUE
Your Passion Deserves the Exceptional
Contents
VALRHONA PRESENTATION .......................... PAGES 3 • 6
CHOCOLATES................................................. PAGES 7 • 18
• Tasting Wheels ..........................................................
• Grands Crus Blends .................................................
• Pure Origin Grands Crus ...........................................
• Professional Signature ..............................................
• Gourmet Creation .....................................................
• Chocolate applications .............................................
• Loose Valrhona Chocolate Bars ................................
page 9
page 10
page 12
page 13
page 14
page 16
page 18
NUT-BASED PRODUCTS................................. PAGES 19 • 22
• Pralinés ..................................................................... page 21
• “Giandujas” ............................................................... page 22
• Almond Pastes ......................................................... page 22
SERVICE PRODUCTS...................................... PAGES 23 • 27
• Ready-to-fill Products ...............................................
• Ready-to-use Products .............................................
• Decoration Products .................................................
• Finishing Products ....................................................
• Chocolate Fillings ......................................................
• Chocolate Drink ........................................................
2
page 25
page 26
page 26
page 26
page 27
page 27
VALRHONA
Valrhona
For chocoholics only.
3
The VALRHONA story
Since its birth in 1922, Valrhona has remained true
to its vocation - to create exceptional chocolate using
the world’s very best cocoa beans, in keeping with
traditional hand-crafted chocolate making techniques.
But Valrhona’s mission is also about being a partner to
our professional clients in order to better understand
and meet their expectations and help them succeed.
VALRHONA’S Areas of expertise
Expert in Fine Cocoa
Very few chocolatiers have gone so far as to become
chocolate growers in order to understand the process better
and to have complete control over the quality of the beans
and guarantee the taste of their cocoa. Valrhona, however,
masters every step in the chain of production. Their selectors,
planters and sourcing experts the world over share the same
passion and are working to ensure quality of a level that
makes this chocolate truly exceptional.
Creator of Unique Tastes
To consistently guarantee the high-quality flavor and aromatic
profile of its chocolates, Valrhona is committed to a unique
strategy of flavor management. At the heart of this strategy
is the involvement of every employee at every level, as well
as rigorously applied strict quality controls, from the cocoa
plantation to the product’s creation and promotion. It is
this strategy that has earned Valrhona chocolate the title of
“Grand Cru”.
Pastry-making creativity
Valrhona’s internationally-recognized expertise is inextricably
linked to the École du Grand Chocolat.
Created in 1989 by Frédéric Bau, this center for the creation
of pâtisserie and techniques for working with chocolate is the
reflection of a traditional savoir-faire developed over time to
serve Valrhona’s professional clients.
Ambassador of fine taste
Since its creation, Valrhona’s mission has been to contribute
to the success of its professional clients in the gastronomy
industry, both in France and throughout the world. Acting more
as a partner than as a simple supplier, the brand has gradually
gained a better understanding of their expectations and has
developed close professional ties to support and promote
the trade. One of the best illustrations of that relationship
is Valrhona’s presence alongside its clients during some of
the world’s most prestigious professional events.
4
VALRHONA
The valrhona taste foundation
In order to reinforce its values and widen out its strategy for
the promotion of taste, it was a natural step for Valrhona to
create the Valrhona Taste Foundation in 2006. The aim of
the Foundation is to promote, encourage and support all
initiatives which seek to preserve, enrich or promote taste.
Where taste is backed up
by a dedicated quest
for quality
Valrhona has always demonstrated its commitment
to exceptional quality, and anything less is unacceptable
at any level of the company.
Valrhona strategy focuses on three main areas:
1. Employees
OHSAS 18001 Certification since 2004:
Occuptional Health
& Safety Management System.
2. Environment
ISO 14001 Certification since 2005:
Environmental Management Standard.
3. Clients
ISO 22000 Certification since 2006:
Food Safety Management System.
5
In 1989, Valrhona created a professional training centre in Tain l’Hermitage
to help its customers learn specific technical skills in the fields of patisserie
and chocolate making. The team of pastry chefs at the Ecole du Grand
Chocolat now receives more than 800 trainees every year from all around
the world.
Moreover, l’Ecole creates and publishes over 100 new recipes every season
for patisserie, desserts or chocolates. In 2007, Valrhona opened the École
du Grand Chocolat in Tokyo (Japan) and in 2009, a third in Paris.
Visit www.valrhona.fr to view the schedule of courses led by chefs
from the Valrhona Ecole du Grand Chocolat and exclusive visiting
pastry chefs.
École du Grand Chocolat
8, quai du Général de Gaulle
26600 TAIN L’HERMITAGE - FRANCE
Tél: +33 (0)4 75 07 90 95
Fax: +33 (0)4 75 07 88 20
e-mail: [email protected]
www.valrhona.com
L’Atelier Création
In addition to hand-crafted techniques, the school
also offers a design service for developing and
creating new products such as new molds, l’Instant
Café, etc.
These creations, which always reflect current
trends, can often be found in our promotion packs,
combined with new recipes from the École du Grand
Chocolat.
For more information on the development of
personalized and exclusive products, contact
your Valrhona representative.
6
Chocolates
CHOCOLATES
Discover the full range
of luxury chocolate from Valrhona.
7
The Valrhona Range
When choosing raw ingredients, taste is the key criteria for confectioners and pastry chefs as well
as the product’s origins and technical qualities.
Valrhona proposes four families of chocolates enabling professionals to find the products that best
correspond to their needs and which are best suited to a creative transformation.
Grands Crus Blends
Pure Origin Grands Crus
Valrhona’s unparalleled sourcing and blending skills have led
to the creation of the Blend of Grands Crus collection.
The Pure Origin Grands Crus collection offers chocolates that
convey the characteristics of their country of origin.
They are made from a blend of high-quality cocoas from different
sources that have been selected for the complementarity
of their aromatic potential.
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 flavours that can be conveyed through the finished
chocolate.
This talent for creating unique and exceptional chocolates has
enabled Valrhona to create products over the years which have
left their mark on the world of gastronomy.
Professional Signature
Gourmet Creation
The Professional Signature collection is designed for
professionals and offers a range of technical chocolates that
are easy to use and offer excellent results.
The Gourmet Creation range offers a selection of innovative
products to inspire creativity among professionals looking
to design the deserts and confectionery of tomorrow.
These blended chocolates have been created using unique
recipes to ensure they lend themselves to specific professional
applications.
8
Valrhona Chocolate
Tasting Wheels
Valrhona invites you into the world of sensorial analysis and a more sophisticated approach to
Le Grand Chocolat. Our Tasting Wheels will help you choose the right chocolate with the appropriate
aromatic profile for your recipes, to suit your tastes, your desires and your customers’ expectations.
Whether you are looking for a dark or milk chocolate, let our Tasting Wheels guide you through
the aromatic subtleties of the Valrhona range.
GRANDS CRUS BL
ENDS
ja 70 %
Guana
r
ao
%
85
f ul
&
Tan
Cara
ïbe
66
%
we et & E l e g a n t
B a la n
6
nic
ced
&R
3
oa s
ted
Ch
Po
8
%
67
nti
ha
p ic y
&S
As
at y
we
Ab
in
Bi t t e r s
CHOCOLATES
DARK CHOCOLATE
COUVERTURES
oc
Bitter
A ci d
Fruity
Roasted
nuts
Choco
late
2
f r ui t
& Re d
y
Tang
4%
jari 6
Man
Araguani 72 %
7
Ra i s in s & Bi t t e r s w e et
Main aroma
tic ch
arac
teric
tics
Intense,
flavo
ur
FAMI
LY
ol
3
y&
A
l
p
ac
o6
6
Oa k
6
F
t
ola
y
lor
al
Dr i
ed
a pr i
Sop
4
c ot s
62 %
caé
Ma
ck te a
& B la
F r ui t y & In t e n
h
ist i
ca
se
ted
Ch
%
&
8
6
oc
4
%
N
y
an
gb
o
6
ïnori 64
%
DS CRUS
GIN GRAN
E ORI
PUR
Ta
MILK CHOCOLATE
COUVERTURES
G R A N D S C R U S B L E N DS
5
3
n
te
In
ram
el
lky
Co
Bit te r
el
C ara m
a st e
Coc oa t
M i l ky
N DS C R U S
9
IN G R A
= low intense
ra
y, Ca
1
Main ar
o
charact matic
eristic
Intense /
Flavo
ur
ORIG
E
%
ctée 33
PU R
a
riva L
Tana
mel
Milk
8 = intense
1 = low intense
= intense
Ori
zab
aL
a
M
i
&
Bit
ter
La
c
Ca
4
4
%
9%
e3
cté
se
&
Creamy
& Cho
cola
ty
co
l cho
erfu
Pow
%
39
a
tée
co
FAMIL
Y
Chocol
ate
Jivara La
ctée 4
0
41 %
Lactée
naja
a
u
G
late taste
Grands Crus Blends
BLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES
Dark Chocolate
Name
%
Cocoa
Packing
Shelf life*
Code
Ingredients
Description
Abinao - “Tannic strength”
Its high cocoa content and unique blend of Forastero beans from
Africa make Abinao a Blend of Grands Crus with a distinctive
tannic bitterness.
14 months
14 months
Abinao
85%
3 kg beans bag
5614
85% min cocoa
14% sugar
48% fat
Guanaja
70%
3 x 1 kg block
3 kg bag of beans
106
4653
70% min cocoa
29% sugar
42% fat
Guanaja - “A range of bittersweet notes”
Guanaja offers a delightfully intense bittersweet tast, revealing
a whole aromatic range of warm notes.
7025
70% min cocoa
29% sugar
42% fat
Andoa Noire - “Shades of Freshness”
For this Grands Crus Blends, Valrhona has carefully selected
the best organic and fair trade grown cocoa beans, blending
14 months
delicate varieties to perfection creating Andoa Noire organic
dark chocolate. This unique blend heats the palate with refreshing
and powerful bitter-sweetness developing into shades
of freshness swirling the whole tasting experience.
Ashanti - “Warm and sweetly spiced aromas”
Ashanti offers a true reflection of its sunny origins with a warm,
full-bodied flavor. Its intense chocolate taste has delicate hints
of hazelnut mingling with the spiciness of licorice, cinnamon
and Tonka bean.
14 months
Powerful & Tannic
Bittersweet & Elegant
Andoa Noire
Citrus fruit
& intense Bitterness
70%
3 kg beans bag
FR-BIO-01
Agriculture UE/non UE
Ashanti
67%
3 kg beans bag
6725
67% min cocoa
32% sugar
40% fat
Caraïbe
66%
3 x 1 kg block
3 kg beans bag
107
4654
66% min cocoa
33% sugar
40% fat
Caraïbe - “Warm nutty notes”
Bittersweet with a touch of acidity, offering a perfect balance
against which Caraïbe reveals its chocolate and roasted notes.
14 months
Extra Bitter
61%
3 x 1 kg block
3 kg beans bag
100
4657
61% min cocoa
38% sugar
38% fat
Extra Bitter - “Chocolate intensity”
An powerful chocolate taste over a backdrop of bittersweet
intensity that gives rise to its bold character.
14 months
Caraque
56%
3 x 1 kg block
102
56% min cocoa
43% sugar
37% fat
Caraque - “Balance of flavours”
Caraque develops notes of roast nuts followed by pronounced
cocoa flavours.
14 months
Chocolaty & Spicy
Balanced & Roasted
Bitter & Chocolaty
Balanced & Chocolaty
10
*Shelf life: from date of production.
P125
Name
P125 Coeur
de Guanaja
Chocolate concentrate
Packing
Code
3 kg beans bag
6360
Ingredients
Cacao 80% min
Sucre 19%
Mat. Gr. 34%
Shelf life*
Description
P125 Cœur de Guanaja
“Maximum strength. Low cocoa butter content”
The chocolate ingredient that finally combines intense chocolate
strength and colour, softness and creaminess.
18 months
CHOCOLATES
P125 CŒUR DE GUANAJA is a rare technical innovation that has revolutionised several of our recipes. In recipes where a high level of
cocoa butter is required and thanks to its very low cocoa butter content, P125 CŒUR DE GUANAJA significantly enhances chocolate’s
flavour and strength, without hardening the texture.
ADVANTAGES:
- INTENSE CHOCOLATE FLAVOUR
- SMOOTHER TEXTURE
- INTENSE CHOCOLATE COLOUR
Milk Chocolate
Name
%
Cocoa
Packing
Shelf life*
Code
Ingredients
Description
Guanaja Lactée - “A perfectly balanced dairy milk chocolate”
Guanaja Lactée has a charmingly intense not-too-sweet
12 months
chocolate taste enhanced by lingering velvety dairy notes.
Guanaja Lactée
41%
3 kg beans bag
7547
41% min cocoa
34% sugar
24% milk
41% fat
Jivara Lactée
40%
3 x 1 kg block
3 kg beans bag
189
4658
40% min cocoa
34% sugar
23% milk
41% fat
Jivara Lactée - “Creamy cocoa taste”
Jivara Lactée has a seductively pronounced chocolatey taste
in perfect harmony with its vanilla-malt finish.
12 months
6591
39% min cocoa
42% sugar
18% milk
38% fat
Bitter Lactée - “Intense smoothness”
A subtle touch of biscuity caramel over a powerful dairy taste
that gradually reveals some intense aromas overlaid with
a delicate bitterness and hints of walnut.
12 months
6640
39% min cocoa
37% sugar
18% milk
39% fat
Orizaba Lactée - “Indulgently smooth”
Orizaba Lactée offers a delicately smooth taste of fresh milk
from the high pastures. This delicious dairy taste gives way
to deep and intense creamy notes.
12 months
7026
39% min cocoa
34% sugar
26% milk
41% fat
Andoa Lactée - “Milky smooth”
For this Grands Crus Blends, Valrhona has selected the finest
organic and Fairtrade-certified cocoa beans. Andoa Lactée is a
deliciously smooth chocolate with a seductive milky sweetness
and powerful cocoa taste, topped off by a hint of bitterness.
12 months
Powerful chocolate taste
Creamy & Chocolaty
Bitter Lactée
Caramel & Cocoa
Orizaba Lactée
Milky & Intense
39%
39%
3 x 1 kg block
3 kg beans bag
Andoa Lactée
Milky & Intense
Chocolaty Notes
FR-BIO-01
Agriculture UE/non UE
39%
3 kg beans bag
11
*Shelf life: from date of production.
Pure Origin Grands Crus
SINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY
Dark Chocolate
Name
Araguani
Raisins & Bittersweet
%
Cocoa
72%
Packing
3 kg beans bag
Shelf life*
Code
Ingredients
Description
4656
72% min cocoa
27% sugar
44% fat
Araguani - “Pure Venezuela”
Araguani offers a perfect balance between warm notes of raisins
and chestnuts and more spicy licorice notes for exceptional length
on the palate.
Nyangbo - “Pure Ghana”
Nyangbo offers uniquely rounded notes with a warm chocolatey
14 months
taste, giving way to a second attack filled with warm spicy flavours.
Its character is backed up by a delicate bitterness.
14 months
Nyangbo
68%
3 kg beans bag
6085
68% min cocoa
31% sugar
41% fat
Alpaco
66%
3 kg beans bag
5572
66% min cocoa
33% sugar
40% fat
Alpaco - “Pure Ecuador”
Delicate, heady notes of jasmine and orange blossom melt into a
deep chocolate taste that gives Alpaco an almost stately strength.
117
4655
64% min cocoa
35% sugar
39% fat
Manjari - “Pure Madagascar”
A fresh and acidic attack of red fruit flavors with a delicate finish
14 months
of roasted nuts.
Manjari - the unique result of careful processing techniques to
preserve the characteristics of selected Madagascan cocoa beans.
Taïnori - “Pure Dominican Republic”
Taïnori progressively develops yellow fruit flavours followed
14 months
by fresh touches and finally lingering notes of nuts over a backdrop
of cocoa and freshy baked bread.
Sophisticated & Chocolaty
Oaky & Floral
Manjari
Tangy & Red fruit
Taïnori
Fruity & Intense
Macaé
Dried apricots
& Black tea
64%
3 x 1 kg block
3 kg beans bag
14 months
64%
3 kg beans bag
5571
64% min cocoa
35% sugar
39% fat
62%
3 kg beans bag
6221
62% min cocoa
37% sugar
38% fat
Macaé - “Pure Brazil”
A powerful chocolate taste with notes of dried apricot, roasted
cocoa bean and black tea, enhanced with a fine bitter finish.
14 months
5568
100% cocoa
0% sugar
54% fat
Pure Cocoa mass Araguani - “Pure Venezuela”
Warm notes of raisins and licorice that linger on the palate,
over-layered with intense toasted chocolate flavors and a touch
of bitterness.
14 months
5569
100% cocoa
0% sugar
54% fat
Pure Cocoa mass Alpaco - “Pure Ecuador”
Strength and sophistication in this cocoa paste with the delicate,
heady notes of jasmine and orange blossom that melt into a deep
chocolate taste with a bittersweet, oaky finish.
14 months
5567
100% cocoa
0% sugar
54% fat
Pure Cocoa mass Manjari - “Pure Madagascar”
Acidulous notes of red fruit followed by the nutty flavours typical
of this original variety of Trinitario cocoa tree from the north
of Madagascar.
14 months
5570
100% cocoa
0% sugar
54% fat
Pure Cocoa mass Taïnori - “Pure Dominican Republic”
Flavours of candied yellow fruit following in the wake of roast
almond and chocolate notes on a fresh and slightly camphorated
background.
14 months
100% Pure Cocoa Paste
Pure Cocoa
mass Araguani
Pure Cocoa
mass Alpaco
Pure Cocoa
mass Manjari
Pure Cocoa
mass Taïnori
100%
100%
100%
100%
3 x 1 kg block
3 x 1 kg block
3 x 1 kg block
3 x 1 kg block
12
*Shelf life: from date of production.
Milk Chocolate
Name
Tanariva Lactée
Milky & Caramel
%
Cocoa
Packing
Code
Ingredients
33%
3 x 1 kg block
3 kg beans bag
3692
4659
33% min cocoa
37% sugar
28% milk
36% fat
Shelf life*
Description
Tanariva Lactée - “Pure Madagascar”
Balanced acidulous flavors smoothed by pronounced dairy
and caramel notes.
12 months
Professional Signature
Dark Chocolate
Extra Cocoa
Paste
Extra Amer
For fillings & cores
Satilia Noire
Specifically designed
for coating
Equatoriale Noire
Specifically designed
for coating
Extra Noir
Special fillings and cores
%
Cocoa
Packing
Code
100%
3 x 1 kg block
134
100% min cocoa
Extra Cocoa Paste gives a remarkably intense, rich chocolate taste
0% sugar
to many recipes.
54% fat
14 months
67%
3 x 1 kg block
3 kg beans bag
130
4663
67% min cocoa
32% sugar
37% fat
Extra Amer 67% offers a balanced combination of power
and bitterness.
14 months
62%
20 kg beans box
6366
62% min cocoa
37% sugar
38% fat
Bitter on the attack, followed by subtle aromas of sweet almond
give way to long roasted, chocolaty notes.
14 months
55%
3 x 1 kg block
3 kg beans bag
103
4661
55% min cocoa
43% sugar
38% fat
Equatoriale Noire 55% offers a deliciously intense chocolate taste
and smooth texture, and is extremely easy to use.
14 months
53%
3 x 1 kg block
3 kg beans bag
1750
4664
53% min cocoa
45% sugar
31% fat
Extra Noir 53% is appreciated for its pronounced chocolate taste
and its low cocoa butter content.
14 months
35%
3 x 1 kg block
3 kg beans bag
112
4662
35% min cocoa
43% sugar
19% milk
39% fat
Equatoriale Lactée 35% is Valrhona’s milk chocolate
par excellence for both its smooth taste and beautiful color.
12 months
35%
20 kg beans box
6367
35% min cocoa
43% sugar
21% milk
37% fat
A dominant chocolate taste with a hint of biscuit and not too sweet. 12 months
Ingredients
Shelf life*
Description
Milk Chocolate
Equatoriale
Lactée
Specifically designed
for coating
Satilia Lactée
Specifically designed
for coating
13
*Shelf life: from date of production.
CHOCOLATES
Name
Gourmet Creation
Dark Chocolate
Name
Xocopili
Savory and spicy
chocolate
%
Cocoa
Packing
Code
Ingredients
72%
1 kg tub
of pearls.
Unit weight
approx. 2.3g
5145
72% min cocoa
26% sugar
4% spices
42% fat
An intense savory chocolate blended with a subtle mix of spices
that will enhance any original sweet creation.
14 months
65%
3 x 1 kg block
5904
65% min cocoa
34% maltitol
42% fat
Slightly acidulous, the fruity notes blend into the roasted flavours,
allowing the development of a delicate bitterness with a touch
of oakiness.
14 months
57%
1 kg tub
of pearls.
Unit weight
approx. 2.3g
6566
57% min cocoa
34% sugar
2% spices
38% fat
A fresh, exotic and delightful blend of sweet spices and citrus.
14 months
57%
3 x 1 kg block
120
57% min cocoa
40% sugar
1.5% coffee
37% fat
A harmonious blend of high-quality cocoa beans with powerful
Mocha and Arabica coffee beans.
10 months
122
56% min cocoa
43% sugar
0.3% orange
flavouring
38% fat
A tasty combination between fine cocoa flavours
and the pervasive freshness of orange notes.
10 months
6972
41% min cocoa
24% milk
35% maltitol
40% fat
Xocoline Lactée offers a pure, balanced taste of milk
and chocolate. This couverture unveils delicate, refined aromas,
with a smooth, not-too-sweet taste, enhanced with a touch of
sophisticated bitterness. It is ideally suited to a wealth of different
combinations and its elegant taste will never overshadow any
accompanying flavors.
12 months
123
35% min cocoa
43% sugar
19% milk
0.3% orange
flavouring
40% fat
Xocoline
The pleasure of dark
chocolate with no added
sugars
Xocoméli
Spicy and sweet dark
chocolate for dessert
applications
Café Noir
Combination of Arabica
and Cocoa
Noir Orange
56%
3 x 1 kg block
Shelf life*
Description
Milk & White Chocolate
Xocoline Lactée
The pleasure
of milk chocolate
with no added sugars
Lait Orange
Caramélia
Sweet caramel delicacy
Ivoire
Smooth as silk
41%
35%
3 x 1 kg block
3 x 1 kg block
10 months
Available from October to April.
Caramélia is smooth, indulgent and delicious. Its velvety
smoothness instantly captivates before it reveals an intense,
powerful and creamy caramel flavor, subtly enhanced
by savory hints of biscuit.
Particularly well suited to moulding applications.
12 months
36%
3 kg beans bag
7098
36% min cocoa
34% sugar
20% milk
38% fat
35%
3 x 1 kg block
3 kg beans bag
140
4660
35% min cocoa
43% sugar
21% milk
41% fat
White chocolate, not too sweet, with delicate flavours
of fresh milk and vanilla.
12 months
8118
33% min cocoa
32% sugar
33% milk
43% fat
With its pure and light color and velvety texture, it offers
a not-too-sweet flavor revealing harmonious aromas
of fresh milk and natural vanilla.
10 months
Opalys
Pure whiteness
A delicious combination of high-quality chocolate,
dairy creaminess and an intense citrus freshness.
33%
3 kg beans bag
14
*Shelf life: from date of production.
15
CHOCOLATES
Chocolate Applications
Code
Ganache
Chocolates
Coating
Molding
Ganache
Pâtisserie
Grands Crus Blends
Dark Chocolate
Abinao 85%
Guanaja 70%
5614
106 / 4653
Andoa Noire 70%
7025
Ashanti 67%
6725
Caraïbe 66%
107 / 4654
Extra Bitter 61%
100 / 4657
Caraque 56%
102
Milk Chocolate
Guanaja Lactée 41%
7547
Jivara Lactée 40%
189 / 4658
Bitter Lactée 39%
6591
Orizaba Lactée 39%
6640
Andoa Lactée 39%
7026
P125
P125 Cœur de Guanaja
6360
Pure Origin Grands Crus
Dark Chocolate
Araguani 72%
4656
Nyangbo 68%
6085
Alpaco 66%
5572
Manjari 64%
117 / 4655
Taïnori 64%
5571
Macaé 62%
6221
Pure Venezuela
Pure Ghana
Pure Ecuador
Pure Madagascar
Pure Dominican Republic
Pure Brazil
Pure Cocoa Paste
Pure Araguani Cocoa Paste
5568
Pure Alpaco Cocoa Paste
5569
Pure Manjari Cocoa Paste
5567
Pure Taïnori Cocoa Paste
5570
Milk Chocolate
Tanariva Lactée 33%
Pure Madagascar
3692 / 4659
16
Mousses
Sauces
Ice-creams Chocolate Decorations
& sorbets beverages
Glazes
Cremeux
Code
Ganache
Chocolates
Coating
Molding
Ganache
Pâtisserie
Mousses
Sauces
Ice-creams Chocolate Decorations
& sorbets beverages
Glazes
Cremeux
Professional Signature
Dark Chocolate
Cacao Pâte Extra 100%
134
Extra Amer 67%
130 / 4663
Equatoriale Noire 55%
103 / 4661
Extra Noire 53%
1750 /
4664
Satilia Noire 62%
6366
Milk Chocolate
Équatoriale lactée 35%
112 / 4662
Satilia Lactée 35%
CHOCOLATES
6367
Gourmet Creation
Dark Chocolate
Xocopili 72%
5145
Xocoline 65%
5904
Xocoméli 57%
6566
Café Noir 57%
120
Noir Orange 56%
122
Milk Chocolate
Xocoline Lactée 41%
6972
Lait Orange 35%
123
Caramélia 36%
7098
White Chocolate
Ivoire 35%
140 / 4660
Opalys 33%
8118
Optimal use
Recommended
Possible
Not possible
All Valrhona chocolates are guaranteed to contain pure cocoa butter.
Storage : Store in a cool and dry place at between 16-18°C (60-64°F).
17
Loose Valrhona Chocolate Bars
All of Valrhona chocolates are available in 100 g bars.
They are sold in plain cellophane sachets for personalization using your own name or brand.
Grands Crus Blends
BLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES
Dark Chocolate
%
Cocoa
Packing
Abinao
Caraïbe
Name
Powerful & Tannic
Balanced & Roasted
Shelf life*
Code
Ingredients
Description
85%
20 chocolate
blocks per box
4347
85% min cocoa
14% sugar
48% fat
Abinao - “Tannic strength”
Its high cocoa content and unique blend of Forastero beans
from Africa make Abinao a Blend of Grands Crus
with a distinctive tannic bitterness.
10 months
66%
20 chocolate
blocks per box
4349
66% min cocoa
33% sugar
40% fat
Caraïbe - “Warm nutty notes”
Bittersweet with a touch of acidity, offering a perfect balance
against which Caraïbe reveals its chocolate and roasted notes.
10 months
Pure Origin Grands Crus
SINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY
Dark Chocolate
Name
Araguani
Raisins & Bittersweet
Manjari
Tangy & Red fruit
%
Cocoa
Packing
72%
20 chocolate
blocks per box
Shelf life*
Code
Ingredients
4348
72% min cocoa
27% sugar
44% fat
Araguani - “Pure Venezuela”
Araguani offers a perfect balance between warm notes of raisins
and chestnuts and more spicy licorice notes for exceptional length
on the palate.
20 chocolate
blocks per box
4350
64% min cocoa
35% sugar
39% fat
Manjari - “Pure Madagascar”
A fresh and acidic attack of red fruit flavors with a delicate finish
10 months
of roasted nuts.
Manjari - the unique result of careful processing techniques to
preserve the characteristics of selected Madagascan cocoa beans.
%
Cocoa
Packing
Code
Ingredients
33%
20 chocolate
blocks per box
4351
33% min cocoa
37% sugar
28% milk
36% fat
64%
Description
10 months
Milk Chocolate
Name
Tanariva Lactée
Milky & Caramel
Shelf life*
Description
Tanariva Lactée - “Pure Madagascar”
Balanced acidulous flavors smoothed by pronounced dairy
and caramel notes.
18
8 months
*Shelf life: from date of production.
Nuts
NUTS
Enjoy the warm, nutty taste
of Valrhona’s range of Pralinés,
“Giandujas” and Almond Pastes.
19
Valrhona Nut-Based Products
Pralinés
Almond Pastes
Valrhona Pralinés are a blend of sugar and nuts made
according to traditional methods that bring out all the
subtle nutty flavors. Valrhona uses only the very best
almonds and hazelnuts, selected and checked using
the same exacting standards as we use to monitor
our cocoa beans.
The almonds are blanched, skinned then cooked
in sugar syrup. The mixture is then ground to the
specifications of each product.
CARAMELIZED PRALINES
Valrhona uses the very best hazelnuts from Rome
and almonds from Valencia to produce a wide range
of Pralinés with different textures and tastes to satisfy
all your needs. Valrhona Pralinés offer a delicious
combination of toasted and caramelized notes.
FRUITY PRALINÉS
To perfect the nutty aromas of its Pralinés, Valrhona
selects the best hazelnuts from Rome and almonds from
Valencia. They are cooked in old-fashioned cauldrons
using traditional methods to coat them perfectly
and ensure the intense and elegant warm nutty notes
of the Valrhona Fruity Praliné range.
“Giandujas”
5 kg tub
“Giandujas” are made from a blend of hazelnuts, cocoa
beans and sugar that is conched for several hours
before being finely ground. The beans and nuts are
roasted separately at different temperatures to ensure
the development of their rich aromas.
1 kg block
3 x 1 kg block
20
Pralinés
% Nuts
50%
Packing
5 kg tub
Code
Ingredients
2257
50% hazelnuts
50% sugar
32% fat
Long roasting time for the nuts and prolonged
cooking of the caramel.
Good nut/sugar balance, hints of caramel.
Uses: Pastry - Chocolate fillings - Ice creams
2258
60% hazelnuts
40% sugar
38% fat
Long roasting time for nuts and prolonged cooking
of the caramel.
Pronounced taste of hazelnut with strong
caramel notes.
Uses: Pastry - Chocolate fillings - Ice creams
2259
50% almonds
50% sugar
26% fat
Long roasting time for the nuts and prolonged
cooking of the caramel.
Good nut/sugar balance, hints of caramel.
Uses: Pastry - Chocolate fillings - Ice creams
Long roasting time for nuts and prolonged cooking
of the caramel.
Pronounced taste of almonds with strong
caramel notes.
Uses: Pastry - Chocolate fillings - Ice creams
Long roasting time for the nuts and prolonged
cooking of the caramel.
Well balanced with notes of caramel.
Uses: Pastry - Chocolate fillings - Ice creams
Hazelnut
Praliné
60%
50%
5 kg tub
5 kg tub
Almond
Praliné
60%
5 kg tub
2260
60% almonds
40% sugar
31% fat
50%
5 kg tub
1.5 kg tub
2261
2262
25% almonds
25% hazelnuts
50% sugar
29% fat
Almond/Hazelnut
Praliné
Almond/Hazelnut
Old-Fashioned
Praliné
Almond/Hazelnut
Fruity Praliné
Almond/Hazelnut
Crunchy Fruity
Praliné
Hazelnut/Almond
Fruity Praliné
Description
60%
5 kg tub
1.5 kg tub
3280
3282
30% almonds
30% hazelnuts
40% sugar
35% fat
The nuts are slowly roasted and the sugar
is dry-cooked.
Intense taste with very strong notes of nuts.
Uses: Pastry - Chocolate fillings - Ice creams
50%
5 kg tub
2263
25% almonds
25% hazelnuts
50% sugar
29% fat
The nuts are slowly roasted and then roughly
crushed according to traditional methods.
Crunchy texture.
Uses: Pastry - Chocolate fillings - Ice creams
4697
25% almonds
25% hazelnuts
50% sugar
30% fat
Nuts caramelized in sugar syrup until roasted.
Very pronounced notes of nuts.
Uses: Pastry - Chocolate fillings - Ice creams
5621
25% almonds
25% hazelnuts
50% sugar
30% fat
Our traditional roasting process respects
and preserves the crunch of the caramelized
sugar and chopped nuts.
Uses: Pastry - Chocolate fillings
7531
53% almonds
13% hazelnuts
34% sugar
42% fat
The green fruits undergo acid sanding in a sugar
syrup before being gently roasted. A pronounced
hazelnut taste over a deliciously bitter backdrop.
Uses: Pastry - Chocolate fillings - Ice creams
50%
50%
66%
5 kg tub
5 kg tub
5 kg tub
21
Storage
Store in
a cool and dry
place between
16-18°C
(60-64°F)
Shelf life*
12 months
NUTS
Name
*Shelf life: from date of production.
“Giandujas”
Name
Dark Chocolate
Hazelnut
“Gianduja”
Milk Chocolate
Hazelnut
“Gianduja”
Light Brown
Hazelnut
“Gianduja”
% Nuts
Packing
Code
Ingredients
Description
33%
3 x 1 kg block
2264
34% hazelnuts
34% sugar
28% cocoa
3% milk
40% fat
36%
3 x 1 kg block
1 kg block
6993
7112
35% hazelnuts
35% sugar
16% cocoa
13% milk
39% fat
2266
40% hazelnuts
Hazelnut paste thickened with cocoa butter.
50% sugar
10% cocoa butter Uses: Pastry - Chocolate fillings - Ice creams
36% fat
40%
5 kg tub
Forthright dark chocolate and hazelnut taste.
Very intense flavour.
Uses: Pastry - Chocolate fillings - Ice creams
Blend of fine cocoa beans, hazelnuts and milk.
Creamy melting texture.
Uses: Pastry - Chocolate fillings - Ice creams
Storage
Shelf life*
Store in
a cool and dry
place between
16-18°C
(60-64°F)
9 months
Storage
Shelf life*
Almond Pastes
Almond Pastes from Provence
Name
Almond Pastes
from Provence
% Nuts
70%
Packing
4 kg tub
Code
3212
Ingredients
70% almonds
Description
High in nuts, characteristic taste of Provençal
almonds, low in sugar.
Uses: Pastry - Chocolate fillings - Glazing - Ice
creams – Modelling
5 months
Store in a cool
and dry place at 6°C
Almond Pastes
from Provence
50%
4 kg tub
3211
50% almonds
Characteristic taste of Provençal almonds,
balanced.
Uses: Pastry - Chocolate fillings - Ice creams
Modelling – Decorating
9 months
Technical Almond Pastes
Name
% Nuts
Packing
Code
Ingredients
Description
“Expression
Chocolatiers”
Almond Paste
55%
3,5 kg tub
7942
55% almonds
A pure and intense almond taste that’s low in sugar.
Very easy to use.
Uses: Ideal for all confectionery and pâtisserie
applications, both cold and cooked.
Decorative
Almond Paste
33%
4 kg tub
5090
33% almonds
Nice fruity taste. Light colour makes it suitable
for addition of colouring agents.
Uses: Modelling – Decorating
22
Storage
Shelf life*
Store in a cool
and dry place.
After opening,
store at 4-6°C
8 months
Store in a cool
and dry place
12 months
*Shelf life: from date of production.
Service Products
SERVICE PRODUCTS
A complete range
of Valrhona products to facilitate
your work and optimize your time.
23
Valrhona Service Products Range
Valrhona offers a wide range of high-quality products to facilitate your creativity whilst saving you time.
Products
for Assembly
Structura ready-to-fill products
In addition to a full range of traditional hollow forms,
Valrhona offers three different shapes and sizes of
ready-to-fill hollow chocolate shells for fine chocolates,
petit fours, small cakes or plated desserts - products
to inspire your creativity and make you stand out from
the crowd.
Ovalis
Chocolate fillings
Add a little extra chocolate flavor or a special crunch
to your creations with our range of fillings:
• Chocolate sticks and chocolate pearls to give an
intense chocolate taste to your pastries.
• Cocoa powders and pure cocoa pastes to boost
the chocolate taste of your cake preparations.
• Valrhona cocoa nibs, roasted and crushed cocoa
beans will bring a pure, bitter and acidulous cocoa bean
taste, plus a crunchy texture.
• Etnao cores, rapid and easy to use, these chocolate
inserts for lava cakes guarantee a deliciously runny
center. Etnao lava cakes can also be enjoyed cold,
for sale in the boutique.
Ready-to-use products
• Mousse and soufflé: its unique formula is perfect
for quick mousses and soufflés, ensuring perfect
results every time, in terms of both texture and taste.
• Chocolate sauce: A deliciously velvety ready-to-use
chocolate sauce for glazing and decorating all your
dessert and patisserie applications.
Etnao 20g
Ready
to Serve
Chocolate sauce
Chocolate drink
Made using whole pieces of chocolate, Celaya is
a delicious hot chocolate beverage that will delight
your customers. With a uniquely smooth and creamy
consistency and intense, not-too-sweet flavor, Celaya
lingers on the palate for a moment of pure indulgence.
Decoration products
Valrhona offers a wide range of decoration products
to perfect all your sweet creations.
Finishing products
A indispensable range of glazes and toppings that save
you time and guarantee perfect results.
Celaya
24
Structura ready-to-fill products
17 mm
24 mm
4326
19 mm
44 mm
54 mm
46 mm
63 mm
54 mm
230
46 mm
32 mm
11 mm
24 mm
12 mm
1 box of 441 units
29 mm
26 mm
4323
11 mm
11 mm
8 mm
26 mm
26 mm
11 mm
19 mm
19 mm
Approx. Weight
per unit: 3.1 g
55% cocoa
43% sugar
37% fat
Approx. Weight
per unit: 2.9 g
25 mm
25 mm
19 mm
19 mm
8 8mm
mm
17
17mm
mm
8 8mm
mm
19 mm
44 mm
23 mm
23 mm
45 mm
11 mm
29 mm
29
26 mm
mm
4752
12 months
Approx. Weight
per unit: 3.1 g
30 mm
30 mm
18
18mm
mm
1111mm
mm
19 mm
4753
46 mm
11 mm
19 mm
17
17mm
mm
24 mm
24 mm
26 mm
19 mm
26 mm
26 mm
1111mm
mm
4751
24
24mm
mm
12
12mm
mm
18 mm
23 mm
mm
1923mm
1111mm
mm
12 mm
44 mm
19 mm
42 mm
19 mm
44 mm
11 mm
8 8mm
mm
11 mm
32 mm
8 mm
19 mm
12 mm
23 mm
32 mm
37 mm
37 mm
1 box of 270 units
45 mm
10 mm
25 mm
10 mm
46 mm
45 mm
45 mm
63 mm
26 mm
54 mm
16 mm
16 mm
8 mm
23 mm
16
16mm
mm
24 mm
42 mm
24 mm
12
19mm
mm
24 mm
23 mm
17 mm
24 mm
54 mm
32 mm
32 mm
50 mm
25 mm
17 mm
37 mm
30 mm
30 mm
Approx. Weight
per unit: 1.7 g
63 mm
50 mm
50 mm
20 mm
46 mm
12 months
30 mm
91 mm
45 mm
50 mm
11 mm
8 mm
23 mm
23 mm
17 mm
17 mm
26 mm
41 mm
37 mm
11 mm
8 mm
23 mm
8 mm
16 mm
Ovalis
45 mm
12 mm
23 mm
41 mm
23 mm
11 mm
11 mm
8 mm
16 mm
16 mm
16 mm
30 mm
63 mm
24 mm
24 mm
32
41mm
mm
41 mm
30 mm
11 mm
19 mm
23
mm
23mm
mm
19
42 mm
41 mm
23 mm
23 mm
24 mm
29 mm
54 mm
32 mm
91 mm
19 mm
41 mm
41 mm
4324
8 mm
17 mm
1 box of 343 units
8 mm
23 mm
20 mm
76 mm
50 mm
Approx. Weight
per unit: 1.3 g
20 mm
41 mm
26 mm
55% cocoa
43% sugar
37% fat
30 mm
25 mm
30 mm
76 mm
41 mm
11 mm
16 mm
91 mm
Pyris
44 mm
17 mm
8 mm
19 mm
18 mm
32 mm
17 mm
18 mm
8 mm
16 mm
29 mm
Approx. Weight
per unit: 1.5 g
8 mm
19 mm
11 mm
4322
45 mm
8 mm
17 mm
25 mm
23 mm
37 mm
41 mm
24 mm
12 months
26 mm
37 mm
1 box of 441 units
17 mm
44 mm
46 mm
8 mm
26 mm
16 mm
25 mm
10 mm
10 mm
41 mm
Approx. Weight
per unit: 3 g
45 mm
19 mm
50 mm
24 mm
1 box of 270 units
19 mm
26 mm
50 mm
55% cocoa - 43% sugar
37% fat
46 mm
11 mm
63 mm
20 mm
MIDI Format: for making small cakes in dark chocolate 55%
41 mm
10 months
19 mm
19 mm
4325
20 mm
55% cocoa - 43% sugar
37% fat
63 mm
26 mm
Spheris
Approx. Weight
per unit: 2.2 g
20 mm
46 mm
12 mm
42 mm18 mm
19 mm
11 mm
8 mm
17 mm
24 mm
23 mm
76 mm
35% cocoa - 44% sugar
20% milk - 37% fat
44 mm
18 mm17 mm
19 mm
8 mm
91 mm
91 mm
30 mm
30 mm
Ovalis
12 months
63 mm
44 mm
18 mm17 mm
42 mm
19 mm
50 mm
37 mm
10 mm
8 mm
18 mm17 mm
24 mm
8 mm
12 mm
11 mm
8 mm
19 mm
18 mm
1734
35% cocoa - 43% sugar
21% milk - 41% fat
54 mm
1 box of 630 units
20 mm
16 mm
24 mm
12 mm
54 mm
23 mm
23 mm
8 mm
16 mm
16 mm
Approx. Weight
per unit: 2.2 g
46 mm
11 mm
8 mm
91 mm
1 box of 630 units
41 mm
41 mm
Pyris
8 months
63 mm
45 mm
32 mm
30 mm
Approx. Weight
per unit: 2.6 g
19 mm
63 mm
50 mm
42 mm
23 mm
11 mm
19 mm
41 mm
23 mm
Spheris
10 months
35% cocoa - 44% sugar
20% milk - 37% fat
30 mm
MINI Format: for making petits fours in dark chocolate 55%
41 mm
24 mm
Approx. Weight
per unit: 2.6 g
30 mm
8 mm
23 mm
23 mm
11 mm 17 mm
11 mm
8 mm
8 mm
12 mm
24 mm 42 mm
24 mm
11 mm 17 mm
11 mm 17 mm
42 mm
19 mm
18 mm
19 mm
91 mm
41 mm
12 months
20 mm
30 mm
91 mm
Shelf life*
Approx. Weight
per unit: 2.6 g
19 mm
54 mm
29 mm
24 mm
76 mm
30 mm
26 mm
55% cocoa - 43% sugar
37% fat
54 mm
2926
mm
mm
25 mm
11 mm
41 mm
23 mm
26 mm
1733
30 mm
29 mm
76 mm
19 mm
41 mm
11 mm
Round Dark Chocolate
Caissettes (dark chocolate 55%)
25 mm
30 mm
Weight
25 mm
45 mm
mm
4125mm
41 mm
10 mm
37 mm
44 mm
26 mm
1732
25 mm
20 mm
2926
mm
mm
91 mm
23 mm
19 mm
19 mm
41 mm
(milk chocolate 35%)
23 mm
19 mm
76 mm
23 mm
8 mm
8 mm
Milk Chocolate Palet
11 mm
42 mm
17 mm
mm
1037
mm
17 mm
16 mm
30 mm
29 mm
26 mm
76 mm
23 mm
23 mm
26 mm
37 mm
41 mm
19 mm
41 mm
16 mm
12 mm
Dark Chocolate Palet
32 mm
8 mm
16 mm
23 mm
11 mm
23 mm
30 mm
10 mm
29
32 mm
mm
1 box of 504 units
1 box of 504 units
45 mm
26 mm
11 mm 17 mm
24 mm
50 mm
(dark chocolate 55%)
32 mm
76 mm
23 mm
Ingredients
26 mm
45 mm
1 box of 504 units
37mm
mm
41 mm
10
41 mm
16 mm
Code
19 mm
37 mm
8 mm
19 mm
12 mm
24 mm
30 mm
10 mm
8 mm
11 mm 19 mm
23 mm
11 mm
8 mm
16 mm
30 mm
Ivoire Chocolate Hollow Form
16 mm
23 mm
45 mm
50 mm
26 mm
17 mm
23 mm
41 mm
41 mm
16 mm
32 mm
76 mm
16 mm
41 mm
(milk chocolate 35%)
(white chocolate)
24 mm
8 mm
24 mm
24 mm
32 mm
25 mm
50 mm
30 mm
10 mm
16 mm
23 mm
11 mm
23 mm
Milk Chocolate Hollow Form
8 mm
12 mm
16 mm
50 mm
26 mm
41 mm
45 mm
37 mm
Packing
11 mm
8 mm
24 mm
17 mm
23 mm
16 mm
23 mm
16 mm
(dark chocolate 55%)
26 mm
50 mm
30 mm
41 mm
Dark Chocolate Hollow Form
11 mm
32 mm
41 mm
For making chocolates
24 mm
12 mm
23 mm
11 mm
23 mm
24 mm
Name
45 mm
50 mm
41 mm
20 mm
20 mm
DESSERT Format: for making desserts in dark chocolate 55%
8 mm
4321
20 mm
1 box of 45 units
63 mm
4320
19 mm
19 mm
44 mm
1 box of 45 units
46 mm
54 mm
44
44mm
mm
19
19mm
mm
18 mm
19 mm
46 mm
46 mm
30 mm
63 mm
91 mm
19
19mm
mm
17 mm
8 mm
17 mm
18 mm
54 mm
54 mm
Approx. Weight
per unit: 9.4 g
55% cocoa
43% sugar
37% fat
Approx. Weight
per unit: 10.8 g
12 months
Approx. Weight
per unit: 12 g
46 mm
6409
Approx. Weight
per unit: 9.6 g
71,6 mm
25
*Shelf life: from date of production.
SERVICE PRODUCTS
Solstis
4319
46 mm
19 mm
54 mm
20 mm
63 mm
63 mm
91 mm
91 mm
1 box of 60 units
19 mm
44 mm
91 mm
19 mm
1 box of 45 units
42
42mm
mm
19
19mm
mm
8 mm
19 mm
25 mm
30 mm
63 mm
19 mm
44 mm
11 mm
19 mm
44 mm
46 mm
54 mm
76 mm
41 mm
8 mm
18 mm17 mm
8 mm
18 mm17 mm
11 mm
63 mm
29
35 mm
41 mm
20 mm
42 mm
41 mm
Ovalis
41 mm
76 mm
30 mm
76 mm
76 mm
23 mm
41 mm
41 mm
26 mm
54 mm
41 mm
23 mm
29 mm
91 mm
19 mm
26 mm
30 mm
10 mm
42 mm
42 mm
42 mm
19 mm
Pyris
25 mm
37 mm
20 mm
91 mm
76 mm
19 mm
41 mm
41 mm
41 mm
16 mm
11 mm
Spheris
10 mm
76 mm
29 mm
19 mm
26 mm
8 mm
16 mm
19 mm
26 mm
16 mm
16 mm
29 mm
37 mm
30 mm
41
41mm
mm
30 mm
10 mm
11 mm
10 mm
Ready-to-Use Products
Name
Dark Chocolate Mousse
& Soufflé
Chocolate Sauce
Packing
Code
Ingredients
Storage
Shelf life*
3 kg tub
3717
34% cocoa - 32% sugar
24% milk - 20% fat
6 months at 4°C,
refrigerate after opening
and use within 5 days
6 months
12 x 250 ml box
7380
29% dark chocolate
10 months
at room temperature
10 months
Code
Ingredients
Decoration Products
Name
Packing
Dark Chocolate Vermicelli
180
Dark Chocolate Granules
183
1 kg box
Dark Chocolate Flakes
185
Dark Chocolate Sequins
184
Blue Decor
141
Green Decor
143
(roseau)
Available
Available from 1/10 to 15/04
Yellow Decor
Available from 1/10 to 15/04
Dark chocolate decorations
(31% cocoa minimum,
pure cocoa butter)
Pure cocoa butter chocolate
decor (35% cocoa min.)
144
3 x 1 kg block
Pink Decor
146
Orange Decor
142
Pure cocoa butter chocolate
decor orange flavoured
(35% cocoa min.)
Packing
Code
Ingredients
5 kg tub
150
Available from 1/10 to 15/04
Orange flavoured Available
Storage
Keep in a dry, cool place
at between 16° and 18°C
Shelf life*
14 months
12 months
Keep in a dry, cool place
at between 16° and 18°C
10 months
Finishing Products
Name
Dark Chocolate Glazing
compound
Milk Chocolate Glazing
Compound
Soft Absolu Glaze
with Dark Chocolate 39%
Absolu Cristal Neutral Glaze
5 kg tub
152
Storage
18% cocoa
Keep in a dry, cool place
at between 16° and 18°C
9 months
6 months
12 months
4% cocoa
1 kg tub
2051
39% chocolate
Before opening:
temperature < 20°C.
Refrigerate after opening
and use within 4 days
Sealed 5 kg tub
5010
36% sugar
12 months in a cool dry place
1 month in a refrigerator
after opening
26
Shelf life*
*Shelf life: from date of production.
Chocolate Fillings
Name
Packing
Code
Ingredients
Etnao Guanaja
6896
Guanaja dark chocolate ganache
Etnao Praliné
6897
Milk chocolate ganache
with roasted hazelnuts
Carton
of 40 inserts
Etnao Passion Fruit
6776
Milk chocolate ganache
with passion fruit pulp
Etnao Coconut
6777
Milk chocolate ganache flavoured
with coconut
Weight
Approx. 20 g
per insert
Storage
Keep in a dry, cool
place at between
16° and 18°C
Shelf life*
6 months
Serve perfectly baked lava cakes every time!
This new range of chocolate cores to insert inside your mellow lava cakes making sure to always
get a soft and runny core.
To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate
is now available, with their shape adapted to suit any 80 g mellow lava cakes, offering your client
a choice of 4 ganaches.
Packing
Code
Box of 3 bags
x 1 kg
159
100% cocoa
21% fat
Keep in a dry, cool place
at between 12 and 18°C
24 months
Cocoa Butter
3 kg tub
160
100% cocoa
100% fat
Keep in a dry, cool place
at between 16 and 18°C
8 months
Liquid Clarified Butter
2 kg box
5009
99.9% concentrated butter
0.1% max. humidity
12 months at between 10 and
15°C.Refrigerate after opening
and use within 3 weeks
12 months
Cocoa Nibs
1 kg bag
3285
100% cocoa
54% fat
Keep in a dry, cool place
at between 16 and 18°C
12 months
Dark Chocolate Sticks
Box of 230 sticks
172
Dark Chocolate Sticks
Box of 300 sticks
171
Dark chocolate sticks (55% cocoa
minimum, pure cocoa butter)
Keep in a dry, cool place
at between 16 and 18°C
14 months
Dark Chocolate Sticks
Box of 500 sticks
170
4 kg box
(4 x 1 kg bags)
8029
Wafer crumbs
Keep in a dry, cool place
12 months
Dark Chocolate Pearls
4 kg bag
4341
Dark chocolate (55% cocoa
minimum, pure cocoa butter)
Keep in a dry place
at between 16 and 18°C
14 months
Dark Chocolate
Crunchy Pearls
3 kg bag
4719
Toasted cereals coated in dark
chocolate (55% cocoa minimum,
pure cocoa butter)
Keep in a dry place
at between 16 and 18°C
14 months
8425
Biscuit cereals coated in Valrhona
milk chocolate with a caramel taste
(36% cocoa minimum, pure cocoa
butter)
Keep in a dry place
at between 16 and 18°C
12 months
Cocoa Powder
55%, 7 g
55%, 5,5 g
55%, 3,3 g
Eclat d’Or
Caramélia
Crunchy Pearls
3 kg bag
Ingredients
Storage
Shelf life*
Ready-to-Serve Products
Name
Packing
Code
Ingredients
Celaya Hot Chocolate Drink
6 x 1 Liter
3209
17% dark chocolate
27
Storage
10 months at room temperature
Shelf life*
10 months
*Shelf life: from date of production.
SERVICE PRODUCTS
Name
FACTORY & HEAD OFFICE
CHOCOLATERIE VALRHONA
26600 TAIN-L’HERMITAGE – FRANCE
Tel. : +33 (0)4 75 07 90 90
Fax : +33 (0)4 75 08 05 17
www.valrhona.com
OUR SUBSIDIARIES
VALRHONA ESPAÑA S.L.
C/Pau Claris 95 1° – 1A
08009 BARCELONA – SPAIN
VALRHONA ITALIA S.R.L.
Piazza Gerusalemme, 7
20150 MILANO – ITALIA
VALRHONA INC
45 Main Street,
Suite 1054 – Brooklyn
NEW YORK 11201 – USA
VALRHONA FRANCE TÉLÉVENTE
Tel. +33 (0)8 10 610 111
26602 TAIN L’HERMITAGE – FRANCE
VALRHONA HONG KONG OFFICE
Flat D, 25/F, Prosperous Commercial Building,
54 Jardine’s Bazaar st,
Causeway Bay, HONG KONG – CHINA
ÉCOLE DU GRAND CHOCOLAT VALRHONA
ÉCOLE VALRHONA TAIN
+33 (0)4 75 07 90 95
8, quai du Général de Gaulle
26600 TAIN L’HERMITAGE – FRANCE
ÉCOLE VALRHONA TOKYO
Kubodera Twin Tower BLDG 5 F
2-9-4 Kudan-Minami Chiyoda-ku
TOKYO 102-0074 – JAPAN
ÉCOLE VALRHONA PARIS / VERSAILLES
91, rue Joseph Bertrand
78220 VIROFLAY – FRANCE
- Réf. 8966 - 2012 - © Photo : Ginko - JC Quinard - Dimitri Tolstoï - Y. Geoffray - Lippman - Valrhona - Laurent Vu - © Shutterstock : FreeSoulProduction
VALRHONA JAPON S.A.
Kubodera Twin Tower BLDG 6 F
2-9-4 Kudan-Minami Chiyoda-Ku
TOKYO 102-0074 – JAPAN