2016 Valrhona LABORATORY catalogue for chocolate professionals

VALRHONA LABORATORY CATALOGUE 2015 - 2016
Y O U R
P A S S I O N
D E S E R V E S
T H E
LABORATORY
CATALOGUE 2015 - 2016
E X C E P T I O N A L
VALRHONA
Valrhona is a French chocolatier that has been providing
exceptional chocolate since 1922. Created by and for
pastry chefs, Valrhona dedicates all of its expertise, high
standards, and passion to culinary professionals, making
each taste an exceptional experience.
Chosen by the best chefs and confectioners worldwide for
its wide aromatic range constantly enhanced by innovations,
Valrhona seeks to promote the gastronomic advancement
of mankind by offering a variety of chocolate flavors that
are unique and recognizable and which create ever-higher
pleasure and wonder.
As part of an ongoing concern for dialogue and ethics,
Valrhona relies on long-term co-development relationships
with planters and leading chefs, respecting both man and
nature.
A trailblazer for over 25 years, l’École Valrhona invents,
records, and preserves the knowledge and techniques
essential to all chocolate professions. Its pastry chefs crisscross the globe meeting with professionals to share knowhow and expertise, driven by a boundless desire for mutual
enrichment.
With the creation of the Cité du Chocolat in 2013, Valrhona
carried on this long-standing commitment and continues
to provide a unique and lively venue for those who wish to
discover the richness of chocolate and its applications.
2
Contents
VALRHONA PRESENTATION
PAGES 2 • 7
GRANDS CHOCOLATS
PAGES 8 • 21
• Blend of Grands Crus
• Grand Cru de Terroir
• Innovation
• Pure 100% Cocoa Pastes
• Chocolate Bars
• Professional Signature
• Gourmet Creation
• Certified range
• Exclusive Valrhona Innovations
page 10
page 12
page 14
page 16
page 16
page 17
page 18
page 20
page 22
NUTS
PAGES 24 • 31
• Pralinés
• “Gianduja Style”
• Almond Pastes
page 26
page 30
page 31
SERVICE PRODUCTS
PAGES 32 • 39
• Ready to Fill
• Finishings
• Fillings
• Decorating Articles
• Chocolate Drink
• Ready to Use
page 34
page 35
page 36
page 38
page 38
page 38
3
4
VALRHONA...
A HUMAN STORY
THE TASTE
THE ART
RESPECTING
MANKIND AND
ITS RESOURCES...
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:
ITS EMPLOYEES
OHSAS 18001 certification since 2004:
Occupational Health and Safety
Management System.
ITS ENVIRONMENT
ISO 14001 certification since 2005:
Environmental Management System.
ITS CUSTOMERS
ISO 22000 certification since 2006:
Food Safety Management System.
OF TECHNIQUE
TO CREATE...
For over 25 years the pastry chefs of l’École Valrhona
have developed close relationships with confectioners
and
restaurateurs
worldwide.
They
provide
professionals with on-site support on a daily basis.
And thus, Valrhona has a team of 25 pastry chefinstructors available to help customers and clients
develop their own professional activities.
In collaboration with Frédéric Bau, Creative Director
for Pastry and Innovation, renowned for his expertise
and international experience, the team from l’École
Valrhona work to research and develop new recipes,
pastry concepts, techniques, and new materials and
equipment. Working closely with specialized engineers
fosters the development of new techniques and a
scientific approach to raw ingredients and their uses.
TRAINING COURSES
Visit www.valrhonapro.com to view the
schedule of courses led by chefs from the
Valrhona École and exclusive visiting pastry
chefs.
After setting up the l’École Valrhona in 1989,
Valrhona launched l’École Valrhona du Goût
(Valrhona School of Taste) in 2014 to further
support and encourage customer success.
Through innovative instruction methods, this new
array of training programs increases awareness
that taste is a key springboard for development, in
both the creative process and providing guidance
in promoting and selling creations.
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.
5
6
BECOME A VALRHONA CUSTOMER...
AND JOIN AN EXCLUSIVE CLUB
Valrhona has strengthened its ties with culinary professionals by developing various tools.
THE BASICS
Kitchen companion to thousands of artisans and
restaurateurs, the Essentials is a technical tool that
evolves constantly to better serve your creative
desires. With more than 6 different editions, it frees
professionals from the tedious and time-consuming
tasks of perfecting hundreds of recipes.
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
Valrhona. For more information
on the development of personalized and
exclusive products, contact your Valrhona
representative.
V@LRHON@
Learn about VALRHONA in just
one click...
New interactive tools strengthen the link between
Valrhona and professionals.
Valrhona harnesses technology and
promotes gastronomy through its
websites, social networks, and Valrhona
TV. These new interactive tools make it
possible for Valrhona to share expertise
and provide professionals in the industry
with a wealth of new content.
What types of things can we find? Recipes developed
by pastry chefs from l’École Valrhona, know-how,
and information on the professional training courses
provided by l’École. The website also highlights the
services and special offers reserved for Cercle V
members.
Creating an account online
gives you access to a wealth
of inspirational content (recipes,
videos, tips ...). You can also
find out about all Valrhona
products and services.
Cercle V is our loyalty program providing
professionals with an array of benefits and
exclusive services to further support the
development of their businesses.
7
8
Grands
Chocolats
For professionals in the realm of chocolate and
pastry, taste is the guiding criterion for selecting
raw ingredients, but other key aspects to consider
are origin and technical characteristics.
Valrhona offers four categories, or families,
of chocolates as well as pure pastes and bars/
tablets, all of which provide professionals a wide
range of products, suited to their needs, which
can be transformed with skill.
10
BLEND OF GRANDS CRUS
12
GRAND CRU DE TERROIR
14
INNOVATION
16
PURE PASTES & CHOCOLATE BARS
17
PROFESSIONAL SIGNATURE
18
GOURMET CREATION
20
CERTIFIED RANGE
22
EXCLUSIVE VALRHONA INNOVATIONS
9
BLEND OF GRANDS CRUS
DARK CHOCOLATE
With its “Blend of Grands Crus” range, Valrhona has created blends of chocolate with elaborate, unique flavors.
In their cocoa laboratory, Valrhona’s blenders use their expertise to come up with original pairings to produce chocolates with inimitable
and constant flavor. Their secret? They combine different varieties of fine chocolates from various regions that have been chosen for their
complementary aromatic profiles. A specific production process then brings out the typical flavor of each blend.
ACAOBA
60%
ABINAO
85%
NEW
12164
GUANAJA
70%
5614
Mild & Balanced
Acaoba features a
balanced profile, which
first embodies the
fullness and intensity of
cacao, then gradually
evolves into aromas of
ripe and acidic fruit.
4653
Bittersweet
& Elegant
Powerful & Tannic
Guanaja develops
extraordinary
bitterness, revealing
a whole aromatic range
of warm notes
The very high cocoa
content of Abinao make
it a chocolate with
a distinctive tannic
bitterness.
106: 3 x 1 kg blocks
ASHANTI
67%
CARAÏBE
66%
6725
Chocolaty & Spicy
4654
4657
Chocolatey
& Intense
Balanced
& Roasted
Ashanti is a truly
captivating chocolate
thanks to its intensely
chocolaty round,
seductive flavors tinged
with subtle hazelnut
notes and enhanced
by aromas of licorice,
cinnamon and tonka
bean.
CARAQUE
56%
EXTRA BITTER
61%
With its intense
chocolate taste,
Extra Bitter reveals
a background of
bitterness, denoting its
powerful character.
Caraïbe is a perfect
balance of smooth
chocolate and roasted
dried fruit notes with a
slightly oaky finish.
107: 3 x 1 kg blocks
100: 3 x 1 kg blocks
102
Chocolatey
& Balanced
Ice Creams
& Sorbets
Chocolate
drink
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Sugar 38%
Fat 38%
•
•
•
•
Sugar 43%
Fat 37%
•
•
•
•
Acaoba
12164
60%
Sugar 38%
Fat 39%
•
Abinao
5614
85%
Sugar 14%
Fat 48%
•
Guanaja
4653
106
70%
Sugar 29%
Fat 42%
•
•
Ashanti
6725
67%
Sugar 32%
Fat 40%
•
Caraïbe
4654
107
66%
Sugar 33%
Fat 40%
Extra Bitter
4657
100
61%
Caraque
102
56%
Ingredients
Cremeux
Sauce
•
% min.
cocoa
Glaze
Mousse
•
Code
Name
Decoration
Ganache
for pastrymaking
•
Coating
•
Bonbon
ganache
Molding
Caraque develops notes
of roast nuts followed
by pronounced cocoa
flavours.
•
•
18
months
3 kg bag of beans
•
•
•
14
months
3 kg bag of beans
•
•
•
•
14
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
14
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
•
•
14
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
•
•
14
months
3 x 1 kg blocks
Shelf
life *
Packaging
• Optimal • Recommended • Possible
*Shelf life: from date of production.
10
Not possible
MILK CHOCOLATE
Grands Chocolats
GUANAJA
LACTÉE 41%
JIVARA
40%
7547
Creamy
& Chocolaty
Milky freshness
& Chocolatey
6640
Milky & Creamy
Jivara seduction lies
in its pronounced
cocoa notes, in perfect
harmony with the
vanilla and malt finish.
Guanaja Lactée has
a charmingly intense
not-too-sweet chocolate
taste enhanced
by lingering velvety
dairy notes.
BITTER
LACTÉE 39%
ORIZABA
39%
4658
Just like fresh highmountain milk, Orizaba
Lactée is delicately
smooth to reveal deep
and intense milky
notes.
189: 3 x 1 kg blocks
6591
Chocolatey
& Caramel notes
Code
% min.
cocoa
Bonbon
ganache
Coating
Molding
Ganache
for pastrymaking
Mousse
Sauce
Ice Creams
& Sorbets
Chocolate
drink
Decoration
Glaze
Cremeux
With a subtle touch of
biscuity caramel over
a powerful dairy taste,
Bitter Lactée gradually
reveals some intense
chocolate aromas
overlaid with a delicate
bitterness.
Shelf life *
Guanaja Lactée
7547
41%
Sugar 34% Milk 24%
Fat 41%
•
•
•
•
•
•
•
•
•
•
•
12 months 3 kg bag of beans
Jivara
4658
189
40%
Sugar 34% Milk 23%
Fat 41%
•
•
•
•
•
•
•
•
•
•
•
of beans
12 months 33kgx 1bag
kg blocks
Orizaba
6640
39%
Sugar 37% Milk 18%
Fat 39%
•
•
•
•
•
•
•
•
•
•
•
12 months 3 kg bag of beans
Bitter Lactée
6591
39%
Sugar 42% Milk 18%
Fat 38%
•
•
•
•
•
•
•
•
•
•
•
12 months 3 x 1 kg blocks
Name
Ingredients
*Shelf life: from date of production.
Packaging
• Optimal • Recommended • Possible
11
Not possible
GRAND CRU DE TERROIR
DARK CHOCOLATE
With its “Grand Cru de Terroir” range, Valrhona has created chocolates with distinctive tastes that are truly representative
of their origin.
Valrhona’s sourcers have been touring the world for years to learn about each country’s plantations (their altitudes, soils and climates, all
of which affect the nature of the cocoas they produce). Valrhona thus selects cocoas from the very best plantations, where nature is fully
expressed and people cultivate unique know-how (harvesting, fermenting and drying beans).
KALAPAIA
70%
NEW
12221
ARAGUANI
72% 4656
Pure Venezuela
Chocolatey
& full-bodied
Pure Papua
New Guinea
Acidic & Toasted
9556
NYANGBO
68% 6085
Pure Venezuela
Chocolatey
& mineral
KALINGO
65%
9789
Pure Grenada
Spicy freshness
Pure Madagascar
Tangy & Red fruit
Kalingo reveals
the intense freshness
of its delicate aromas.
The balance
of the chocolate note
is delicately enhanced
by a touch of
peppermint.
ILLANKA
63%
9559
ALPACO
NOUVEAU
66% 5572
NOUVEAU
Pure Ecuador
Oaky & Floral
Nyangbo offers
uniquely rounded
notes with a warm
chocolatey taste, giving
way to a second attack
filled with warm spicy
flavours.
MANJARI
64% 4655
Manjari liberates fresh
and acidic notes of red
fruit with a delicate
finish of roasted nuts.
117: 3 x 1 kg blocks
MACAÉ
62% 6221
Pure Peru
Fruity & Creamy
Pure Brazil
Dried Fruits
& Black tea
Illanka enchant you
with its creamy texture
and its rare powerful
chocolate taste,
embellished by notes
of roasted peanuts. Its
acidic impact reveals
subtle flavors of black
fruits.
Macae has a powerful
chocolate taste with
notes of dried apricot,
roasted cocoa bean and
black tea, enhanced
with a fine bitter finish.
12
12515: From january
2016 onwards.
Andoa Noir has a fresh
hit and powerful
bitterness that develop
and become more
nuanced through
tasting.
Pure Ghana
Chocolatey
& Roasted
Otucan differentiates
itself by its soft and
persistent bitterness.
Its mineral freshness
is tinged with accents
of green banana,
hazelnut and walnut.
Its slightly sweet
character emphasizes
its floral notes.
7025: Until the end of
december 2015.
Pure Peru
Citrus fruit
& Intense bitterness
From its strikingly bitter
essence, Araguani
offers a rich and
complex aromatic
profile featuring
warm notes (raisins,
chestnuts, licorice)
and roasted notes.
Kalapaia offers a
forthright acidic attack,
enlivened with notes of
fruit that gradually give
way toaromas of raw,
roasted cocoa beans.
OTUCAN
69%
ANDOA
NOIRE
70%
The subtle floral
aromas of Alpaco
melt exquisitely into
supremely intense
chocolaty notes.
TAÏNORI
64%
5571
Pure Dominican
Republic
Yellow Fruits
& Intense
Taïnori progressively
reveals fresh yellow
fruits aromas followed
by notes of roasted
dried fruits reminiscent
of freshly baked bread.
BAHIBE
46%
Chocolate
drink
Decoration
Glaze
Cremeux
7025*
12515** 70%
Ice Creams
& Sorbets
72%
3692: 3 x 1 kg blocks
Sauce
4656
Tanariva offers a
balanced aromatic profile
of acidulous flavours,
softened by pronounced
milky caramel notes.
Andoa Lactée is an
extremely smooth
chocolate that will
enchant you with its
milky intensity and its
strong chocolate flavor.
Mousse
Araguani
Pure Madagascar
Milky & Caramel
Ganache
for pastrymaking
70%
Shelf life
***
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
•
•
Sugar 30%
Fat 41,5%
Sugar 31%
Fat 41%
Sugar 33%
Fat 40%
Sugar 34%
Fat 39%
Sugar 35%
Fat 39%
Sugar 35%
Fat 39%
Sugar 36%
Fat 37%
Sugar 37%
Fat 38%
•
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
•
12
months
3 kg bag of beans
Ingredients
Sugar 28%
Fat 42%
Sugar 27%
Fat 44%
•
•
Sugar 29%
Fat 42%
Otucan
9556
69%
Nyangbo
6085
68%
Alpaco
5572
66%
Kalingo
9789
65%
Manjari
4655
117
64%
Taïnori
5571
64%
Illanka
9559
63%
Macaé
6221
62%
Bahibe
9997
46%
Sugar 30% Milk 23%
Fat 43%
•
7026*
12514** 39%
Sugar 34% Milk 26%
Fat 41%
•
•
•
•
•
•
•
•
•
•
•
Sugar 37% Milk 28%
Fat 36%
•
•
•
•
•
•
•
•
•
•
•
Andoa Lactée
Tanariva
4659
3692
33%
4659
Molding
12221
TANARIVA
33%
12514: From january
Pure Peru
Intense Milky notes
& Chocolatey
Coating
Kalapaia
7026: Until the end of
december 2015.
2016 onwards.
Thanks to its high
cocoa content,
it enhances
the smoothness of milk
with intense notes of
cocoa before revealing
its fruity tanginess
and slight bitterness.
% min.
cocoa
Andoa Noire
9997
Pure Dominican
Republic
Milky & Chocolaty
intensity
Code
Name
ANDOA
LACTÉE 39%
Bonbon
ganache
MILK CHOCOLATE
Grands Chocolats
•
•
•
Packaging
14 months*
3 kg bag of beans
18 months**
12 months*
3 kg bag of beans
18 months**
12
months
3 kg bag of beans
3 x 1 kg blocks
• Optimal • Recommended • Possible
* Until the end of december 2015 / ** From january 2016 onwards
***Shelf life: from date of production.
13
Not possible
I N N O VA T I O N
THE UNVEILING OF FRUIT
UBL
DO E
ATION
NT
FERME
VALRHONA HAS YET AGAIN BURST THROUGH THE BOUNDARIES OF CHOCOLATE WITH AN INNOVATIVE PROCESS THAT OPENS
THE WAY TO A NEW GENERATION OF AROMATIC PROFILES: DOUBLE FERMENTATION.
To create a new sensory universe, Valrhona devoted more than ten years working side-by-side with partner growers to perfect a method
that has revolutionized the process of transforming cocoa beans at the plantations. Once the traditional fermentation period is complete,
a second phase of fermentation is triggered with the addition of another raw ingredient. Valrhona experts came up with the idea of adding
fruit with a naturally high sugar content, which initiates a second fermentation.
14
VALRHONA HAS THEREFORE GIVEN BIRTH TO A NEW GENERATION OF
CHOCOLATES, CHARACTERIZED BY DISTINCIVE AND FRUITY AROMATIC
PROFILES, AND A TRUE EXPRESSION OF TERROIR.
MANANKA 62%
Orange & Tangy freshness
Double fermentation with orange pulp
Pure Madagascar
Sweet and fresh, the first impression Mananka gives is a glimpse
of intense citrus notes and graceful acidity, substantiated by a
perfectly roasted and chocolatey core. A pleasantly bitter finish
tops off the chocolate’s complex character.
ITAKUJA 55%
Passion fruit & chocolate intensity
Double fermentation with passion fruit pulp
Pure Brazil
Decoration
Glaze
Cremeux
55%
Chocolate
drink
12219
Ice Creams
& Sorbets
Itakuja 55%
Sugar 32%
Fat 37%
Sugar 43%
Fat 38%
Sauce
62%
Mousse
12220
Ganache for
pastry-making
Mananka 62%
Ingredients
Shelf life*
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of
beans
•
•
•
•
•
•
•
•
•
•
14
months
3 kg bag of
beans
Coating
% min.
Cocoa
Ganache
bonbon
Code
Name
Molding
Itakuja is characterized by an explosion of fruity aromas at
the start, which gradually give way to the roundness of this
chocolate from Brazil.
*Shelf life: from date of production.
15
Packaging
• Optimal • Recommanded • Possible
Not possible
PURE 100% COCOA PASTES
4 references of Pure Cocoa Mass to personalize your chocolates by increasing their percentage of cocoa content.
At last you can create your authentic chocolate with the cocoa percentage of your choice.
ALPACO
Pure Paste Alpaco
5569
100%
Pure Paste Manjari
5567
100%
Pure Paste Taïnori
5570
100%
Chocolate
drink
100%
Pure
Dominican
Republic
Pure
Madagascar
Ice Creams
& Sorbets
5568
5570
Sauce
Pure Paste Araguani
Ingredients
PURE PASTE
Mousse
% min.
cocoa
TAÏNORI
5567
Ganache
for pastrymaking
Code
Coating
Name
PURE PASTE
Pure
Ecuador
Bonbon
ganache
Pure
Venezuela
MANJARI
5569
•
•
•
•
•
•
14
months
3 x 1 kg blocks
•
•
•
•
•
•
14
months
3 x 1 kg blocks
•
•
•
•
•
•
14
months
3 x 1 kg blocks
•
•
•
•
•
•
14
months
3 x 1 kg blocks
Sugar 0%
Fat 54%
Sugar 0%
Fat 54%
Sugar 0%
Fat 54%
Sugar 0%
Fat 54%
Cremeux
PURE PASTE
Glaze
5568
Molding
100% COCOA
PURE PASTE
Decoration
ARAGUANI
Shelf life*
Packaging
• Optimal • Recommended • Possible
*Shelf life: from date of production.
Not possible
CHOCOLATE BARS
DARK & MILK CHOCOLATE
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.
ABINAO
85%
4347
CARAÏBE
66%
Powerful
& Tannic
Code
% min.
cocoa
Abinao
4347
85%
Caraïbe
4349
Manjari
Tanariva
Name
4349
MANJARI
64%
Balanced
& Roasted
Tangy
& Red fruit
Shelf life*
Packaging
Sugar 14% Fat 48%
14
months
20 chocolate
blocks per box
66%
Sugar 33% Fat 40%
14
months
20 chocolate
blocks per box
4350
64%
Sugar 35% Fat 39%
14
months
20 chocolate
blocks per box
4351
33%
Sugar 37% Milk 28% Fat 36%
14
months
20 chocolate
blocks per box
*Shelf life: from date of production.
Ingredients
16
4350
TANARIVA
33%
4351
Milky
& Caramel
Grands Chocolats
PROFESSIONAL SIGNATURE
The Professional Signature collection is designed for professionals and offers a range of technical chocolates that are easy
to use and offer excellent results.
These blended chocolates have been created using unique recipes to ensure they lend themselves to specific professional applications.
DARK CHOCOLATE
EXTRA AMER
67%
4663
ÉQUATORIALE
NOIRE 55%
EXTRA NOIR
53%
4661
Specifically
designed
for coating
For fillings & cores
Special fillings
& cores
Extra Noir 53%
is appreciated for
its pronounced
chocolate taste
and its low cocoa
butter content.
Equatoriale Noire 55%
offers a deliciously
intense chocolate taste
and smooth texture, and
is extremely easy to use.
Extra Amer 67%
offers a balanced
combination of power
and bitterness.
103: 3 x 1 kg blocks
EXTRA COCOA
PASTE 100%
SATILIA
NOIRE 62%
134
MILK CHOCOLATE
6366
Specifically
designed
for coating
Extra Cocoa Paste
gives a remarkably
intense, rich chocolate
taste to many recipes.
ÉQUATORIALE
LACTÉE 35%
4664
Bitter on the attack,
followed by subtle
aromas of sweet almond
give way to long roasted,
chocolaty notes.
SATILIA
LACTÉE 35%
4662
6367
Specifically
designed
for coating
Specifically
designed
for coating
A dominant chocolate
taste with a hint
of biscuit and not too
sweet.
Equatoriale Lactée 35%
is Valrhona’s milk
chocolate par
excellence for both
its smooth taste
and beautiful color.
4664
53%
Extra Cocoa Paste
134
100%
Satilia Noire
6366
62%
Équatoriale Lactée
4662
112
35%
Satilia Lactée
6367
35%
*Shelf life: from date of production.
Cremeux
Extra Noir
Glaze
55%
Decoration
4661
103
Chocolate
drink
Équatoriale Noire
Ice Creams
& Sorbets
67%
Sauce
4663
Mousse
Extra Amer
Ingredients
Ganache
for pastrymaking
% min.
cocoa
Shelf life*
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
•
•
•
14
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
•
14
months
3 kg bag of beans
•
•
•
•
•
14
months
3 x 1 kg blocks
•
•
•
•
•
•
•
•
•
14
months
20 kg carton
•
•
•
•
•
•
•
•
•
•
12
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
•
•
•
•
•
12
months
20 kg carton
Sugar 32%
Fat 37%
Sugar 43%
Fat 38%
Sugar 45%
Fat 31%
Sugar 0%
Fat 54%
Sugar 37%
Fat 38%
•
•
•
Sugar 43% Milk 19%
Fat 39%
Sugar 43% Milk 21%
Fat 37%
•
•
•
•
Molding
Code
Coating
Name
Bonbon
ganache
112: 3 x 1 kg blocks
•
•
17
•
Packaging
• Optimal • Recommended • Possible
Not possible
GOURMET CREATION
With its “Gourmet Creation” range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new flavors.
Thanks to its perfect knowledge of cocoa and the creativity of L’École Valrhona’s pastry chefs, Valrhona explores new tastes and
creates original flavor combinations.
WAINA
35%
NEW
12165
IVOIRE
35%
Milk & Vanilla
WHITE CHOCOLATE
With a slightly beige
tone, conferred by
the exclusive use of
blond cane sugar,
Waina delivers intense
notes of fresh milk
interspersed with
cream that combine
harmoniously with
just the right touch of
Bourbon vanilla pod.
MILK CHOCOLATE
AZELIA
35%
11603
Smooth
& a hint of Vanillia
Milky & Delicate
140: 3 x 1kg blocks
NEW
BISKELIA
34%
Hazelnut &
Chocolatey
NEW
11387
8118
Pure white in color,
with a creamy texture
and delicately sugared,
Opalys reveals
harmonious aromas
of fresh milk
and natural vanilla.
White chocolate
delicately sugared,
Ivoire reveals aromas of
warm milk enhanced by
delicate vanilla notes.
Just catching a hint of
the gourmet aromas is
a compelling invitation
to taste.
The notes of chocolate
and roasted hazelnuts
mingle elegantly
in the mouth.
The beauty of AZÉLIA
is to deliver extreme
indulgence
with lightness.
XOCOLINE
LACTÉE 41%
OPALYS
33%
4660
CARAMÉLIA
36% 7098
Chocolatey &
Toasted Biscuit
One nibble and the
fresh, smooth milk
chocolate soon gives
way to warm notes
of toasted biscuit and
caramel, enhanced by
a touch of salt.
The chocolatey finish
is long and refined.
It provides all the
complexity of a true
and simple pleasure.
Caramel
& Salted butter
notes
Soft, rich and voluptuous, Caramélia stands
out with its rich milky
flavor and compelling
taste of salted butter
caramel.
LAIT ORANGE
35%
6972
The pleasure of milk chocolate
with no added sugars
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.
123
A delicious combination
of high-quality chocolate,
dairy creaminess
and an intense citrus
freshness.
•
•
•
•
•
•
•
•
•
•
12
months
3 kg bag of beans
3 x 1 kg blocks
•
•
•
•
•
•
•
•
•
•
•
10
months
3 kg bag of beans
Sugar 39% Milk 20%
Fat 43%
•
•
•
•
•
•
•
•
•
•
•
10
months
3 kg bag of beans
34%
Sugar 45% Milk 27%
Fat 41%
•
•
•
•
•
•
•
•
•
•
•
12
months
3 kg bag of beans
7098
36%
Sugar 34% Milk 20%
Fat 38%
•
•
•
•
•
•
•
•
•
•
•
12
months
3 kg bag of beans
Xocoline Lactée
6972
41%
Maltitol 35% Milk 24%
Fat 40%
•
•
•
•
•
•
•
•
•
•
•
12
months
3 x 1 kg blocks
Lait Orange
123
35%
Sugar 43% Milk 19%
Orange flavouring 0,3%
Fat 40%
•
•
•
•
•
•
•
•
•
•
•
10
months
3 x 1 kg blocks
35%
Ivoire
4660
140
35%
Opalys
8118
33%
Azélia
11603
Biskélia
Sugar 42% Milk 21%
Fat 41%
Sugar 43% Milk 21%
Fat 41%
Sugar 32% Milk 33%
Fat 43%
•
35%
11387
Caramélia
*Shelf life: from date of production.
•
18
•
Cremeux
•
12165
Glaze
Sauce
Decoration
Mousse
•
Waina
Ingredients
Chocolate
drink
Ganache
for pastrymaking
•
% min.
cocoa
Coating
•
Code
Name
Bonbon
ganache
Molding
Ice Creams
& Sorbets
*Available from
October to April.
Shelf life*
Packaging
•
12
months
3 kg bag of beans
• Optimal • Recommended • Possible
Not possible
DARK CHOCOLATE
Grands Chocolats
XOCOLINE
65%
CAFÉ NOIR
57%
5904
120
Combination
of Arabica
and Cocoa
The pleasure
of dark chocolate
with no added sugars
122
A tasty combination
between fine cocoa
flavours and
the pervasive freshness
of orange notes.
A harmonious blend
of high-quality cocoa
beans with powerful
Mocha and Arabica
coffee beans.
Slightly acidulous,
the fruity notes blend
into the roasted
flavours, allowing
the development
of a delicate bitterness
with a touch of oakiness.
XOCOPILI
72%
NOIR ORANGE
56%
5145
Savory and spicy
chocolate
An intense savory
chocolate blended with
a subtle mix of spices
that will enhance any
original sweet creation.
XOCOMÉLI
57%
6566
Spicy and sweet
dark chocolate
for dessert
applications
57%
Xocopili
5145
72%
Noir Orange
122
56%
*Shelf life: from date of production.
Cremeux
6566
Glaze
Xocoméli
Decoration
57%
Chocolate
drink
120
Ice Creams
& Sorbets
Café Noir
Maltitol 34%
Fat 42%
Sugar 40%
Coffee 1,3% Fat 37%
Sugar 34% Spices 2%
Fat 38%
Sugar 26% Spices 4%
Fat 42%
Sugar 43%
Orange flavouring 0,3%
Fat 38%
Sauce
65%
Mousse
5904
Ganache
for pastrymaking
Xocoline
Ingredients
Molding
% min.
cocoa
Coating
Code
Name
Bonbon
ganache
A fresh, exotic
and delightful blend
of sweet spices
and citrus.
Shelf life*
•
•
•
•
•
•
•
•
•
•
•
14
months
3 x 1 kg blocks
•
•
•
•
•
•
•
•
•
•
•
10
months
3 x 1 kg blocks
•
•
•
•
•
•
•
•
14
months
1 kg
tub of pearls
•
•
•
•
•
•
•
18
months
1 kg
tub of pearls
•
•
•
•
•
•
•
10
months
3 x 1 kg blocks
•
•
•
•
•
19
Packaging
• Optimal • Recommended • Possible
Not possible
CERTIFIED RANGE
ORGANIC & FAIRTRADE
FOUR DOUBLY CERTIFIED PRODUCTS DEVELOPED
OUT OF RESPECT FOR PEOPLE AND THEIR LAND.
20
ANDOA NOIRE 70%
ACAOBA 60%
Citrus fruit
& Intense bitterness
Mild & Balanced
12164
7025: Until the end of december 2015.
12515: From january 2016 onwards.
Blend of Grand Crus:
Peru and Dominican
Republic
Pure Peru
Andoa Noir has a fresh
hit and powerful
bitterness that develop
and become more
nuanced through
tasting.
Acaoba features a balanced
profile, which first embodies
the fullness and intensity of
cacao, then gradually evolves
into aromas of ripe and
acidic fruit.
ANDOA LACTÉE 39%
WAINA 35%
Intense Milky notes
& Chocolatey
Milk & Vanilla
12165
7026: Until the end of december 2015.
12514: From january 2016 onwards.
Gourmet Creation
With a slightly beige tone,
conferred by the exclusive use
of blond cane sugar, Waina
delivers intense notes of fresh
milk interspersed with cream that
combine harmoniously with just
the right touch of Bourbon vanilla
pod.
Pure Peru
•
35%
Sugar 42% Milk 21%
Fat 41%
•
12165
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Cremeux
Sugar 34% Milk 26%
Fat 41%
•
Glaze
7026*
12514** 39%
•
Decoration
•
Chocolate
drink
Sugar 38%
Fat 39%
Ice Creams
& Sorbets
60%
12164
Sauce
Waina
•
Mousse
Andoa Lactée
Sugar 29%
Fat 42%
Ingredients
Ganache
for pastrymaking
Acaoba
7025* 70%
12515**
% min.
cocoa
Molding
Andoa Noire
Code
Coating
Name
Bonbon
ganache
Andoa Lactée is an
extremely smooth
chocolate that will
enchant you with its
milky intensity and its
strong chocolate flavor.
•
•
•
•
•
•
•
•
•
Shelf life
***
Packaging
14 months*
3 kg bag of beans
18 months**
18
months
3 kg bag of beans
12 months*
3 kg bag of beans
18 months**
12
months
3 kg bag of beans
• Optimal • Recommended • Possible
* Until the end of december 2015 / ** From january 2016 onwards
***Shelf life: from date of production.
21
Not possible
EXCLUSIVES VALRHONA
P125
CŒUR DE GUANAJA
Chocolate concentrate
THE ADVANTAGES:
• Intense chocolate flavour
• Smoother texture
• Intense chocolate colour
Chocolate Concentrate
6360
P125 Cœur
de Guanaja
6360
80%
Sugar 19%
Fat 34%
•
•
•
•
•
•
•
Cremeux
Glaze
Decoration
Chocolate
Drink
Ice Creams
& Sorbets
Sauce
Mousse
Ingredients
Ganache for
pastrymaking
% min.
cocoa
Molding
Code
Coating
Name
Bonbon
ganache
From the same blend of fine cocoa beans as Guanaja, Cœur de Guanaja 80% is less sweet than the conventional couverture and
features enhanced aromatic intensity due to a higher dry-cocoa content. In some recipes, the cocoa butter present in chocolate couvertures restricts the amount of usable chocolate (weak chocolate flavor and light color), or requires the use of cocoa powder (the taste
and color are «naturally» less «chocolate»). Cœur de Guanaja 80%, therefore, is now the high-end technical solution for boosting the
chocolate intensity of your recipes where cocoa butter plays a limiting role. Cœur de Guanaja is a chocolate whose recipe and manufacturing process result from unique and innovative technology. The process used is based on an aroma-concentration technique that
delivers more flexibility with textures and strong chocolate flavors for those who love «chocolate intensity». The very low percentage of
cocoa butter makes new and delicious applications possible. Cœur de Guanaja contributes:
- Chocolate recipes with robust aromatic potential
- Ice cream with chocolate potency and a softer texture
- Ganache with unparalleled chocolate intensity
•
Shelf life*
Packaging
18
months
3 kg bag of
beans
• Optimal • Recommanded • Possible
*Shelf life: from date of production.
22
Not possible
P125 CŒUR
DE GUANAJA
is not suitable for
tempering, molding
or coating.
Grands Chocolats
INNOVATIONS
DULCEY 32%
DISCOVER BLOND
How an oversight became a marvel! ... During a pastry demonstration, Frédéric Bau left some white chocolate in a bain-marie for too long. After
realizing what had happened, he noticed that the color had turned blond and a delicate scent of freshly baked shortbread and caramelized milk
was wafting from the chocolate. It took another 8 years of research and development to arrive at the Dulcey we know today, and to perfect a
unique recipe for a new world of creativity and flavors. This couverture draws on Valrhona’s expertise and provides a new world of emotions with
its distinctive color, taste, and texture.
DULCEY
32%
Creamy & Toasty
THE ADVANTAGES:
FLAVOR PAIRING SUGGESTIONS FROM L’ÉCOLE VALRHONA :
• A unique blond color that stands out
• A delicious taste that’s not too sweet
with intense biscuity flavors and
a pinch of salt
• A creamy texture
Dulcey goes particularly well with ingredients that contain indulgent notes such as
caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in
acidity such as mangos, bananas and apricots.
Chocolate
drink
Decoration
Glaze
Cremeux
•
Ice Creams
& Sorbets
Sugar 28,8%
Fat 45%
Sauce
32%
Mousse
9458
Ingredients
Ganache
for pastrymaking
% min.
Cocoa
Molding
Dulcey
Code
Coating
Name
Bonbon
ganache
9458
Shelf life*
•
•
•
•
•
•
•
•
•
12
months
Packaging
3 kg bag of
beans
• Optimal • Recommanded • Possible
Blond chocolate is not a regulated category
*Shelf life: from date of production.
23
Not possible
24
Nuts
Enjoy the warm, nutty taste
of Valrhona’s range of Pralinés,
“Gianduja Style” and Almond Pastes.
26
PRALINÉS
30
“GIANDUJA STYLE”
31
ALMOND PASTES
25
THE POWER OF
You now have three ways to select your Praliné…
ALMOND
1
3
HAZELNUT
ALMOND HAZELNUT
NUT
INTENSE
CARAMELIZED FLAVOR
2
NUTTY NOTES
OR
FLAVOR
COOKED CARAMEL
3
COOKED
CARAMEL
INTENSITY
ROASTED NOTES
ROASTED
N OT E S
OR
UNIQUE PRALINÉS
NUTTY NOTES
PECAN
50%
NEW
11937
PISTACHE
42%
NEW
11936
The mild taste of pistachio.
Valrhona has widened out its aromatic
palette of Grands Pralinés Valrhona with new
Pistachio praliné 42%. It stands out through
its appetizing color and delicious pistachio
flavors.
The fresh and intense flavor of pecan nuts.
This new 50% Pecan Praliné has a
surprisingly intense aromatic profile.
It integrates perfectly into the “Nutty Notes”
product family, with its sublimely nutty flavor.
ROASTED NOTES
ROASTED NOTES
GRANDS PRALINÉS ALMOND (VALENCIA, SPAIN)
NUTTY NOTES
ALMOND
70%
9015
Delicately sweet and lingering flavor.
Its roasted notes enhance the intensity
of the almond flavor.
INTENSE CARAMELIZED FLAVOR
ROASTED NOTES
ALMOND
60%
ALMOND
50%
2260
2259
The Almond Praline 50% offers a fine
balance between cooked caramel notes
and sweet notes.
Exceptional notes of cooked caramel
and delicate sweetness.
COOKED CARAMEL
COOKED CARAMEL
26
Nuts
GRANDS PRALINÉS HAZELNUT (ROMAN, ITALY)
NUTTY NOTES
HAZELNUT
66%
HAZELNUT
55%
7531
Rare fruity intensity. The pure taste
of hazelnut adds a lingering finish.
10203
Authentic and pure, its nutty notes
will intensify as you enjoy tasting.
HAZELNUT
60%
ROASTED NOTES
HAZELNUT
50%
2258
Taste
% nuts
Ingredients
Pecan
Nutty notes
50%
Pecan 50% Sugar 50% Fat 36%
Pistache
Nutty notes
42%
Pistachio 42% Almonds 18% Sugar 40%
Fat 34%
Almond
Nutty notes
70%
Almonds 70% Sugar 30% Fat 36%
Almond
60%
Almonds 60% Sugar 40% Fat 34%
Almond
Intense caramelized
flavor
Intense caramelized
flavor
50%
Almonds 50% Sugar 50% Fat 30%
Hazelnut
Nutty notes
66%
Hazelnuts 53% Almonds 13%
Sugar 34% Fat 42%
Hazelnut
Nutty notes
55%
Hazelnuts 55% Sugar 45% Fat 33%
Hazelnut
Intense caramelized
flavor
Intense caramelized
flavor
60%
Hazelnuts 60% Sugar 40% Fat 38%
50%
Hazelnuts 50% Sugar 50% Fat 30%
*Shelf life: from date of production.
27
Ice cream
making
COOKED CARAMEL
Chocolate
fillings
COOKED CARAMEL
Fruit
Hazelnut
2257
The taste of this praline with strong
accents of cooked caramel reveals
end notes of hazelnut.
This Hazelnut Praline 60% is delicately
sweet with notes of soft caramel.
Confectionary
INTENSE CARAMELIZED FLAVOR
ROASTED NOTES
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Shelf life*
Tub
Packaging
Associated
Code
Bag
Packaging
Associated
Code
12 months
5 kg tub
11937
12 months
5 kg tub
11936
12 months
5 kg tub
9015
3 kg stand-up
pouch
10864
3 kg stand-up
pouch
10857
12 months
5 kg tub
2260
12 months
5 kg tub
2259
12 months
5 kg tub
7531
3 kg stand-up
pouch
10863
12 months
5 kg tub
11309
3 kg stand-up
pouch
10203
3 kg stand-up
10862
12 months
5 kg tub
2258
12 months
5 kg tub
2257
pouch
• Recommanded • Possible
Not possible
28
Nuts
GRANDS PRALINÉS ALMOND/HAZELNUT
NUTTY NOTES
(VALENCIA, SPAIN / ROMAN, ITALY)
ALMOND
HAZELNUT 60%
ALMOND
HAZELNUT 50%
10202
FRUITY
A beautiful harmony of nutty notes
produced by the subtle scent of green
almond and the powerful fragrance
of fresh hazelnut.
4697
This Praline 50% offers delicate sweetness
in the mouth thanks to the roasted notes
of the nuts. With a smooth, even texture,
this finely ground praline has a warm brown
color and is suitable for all traditional uses.
ROASTED NOTES
ALMOND
HAZELNUT 50%
OLD-FASHIONED
ROASTED NOTES
ALMOND
HAZELNUT 50%
2263
CRUNCHY FRUITY
This praline, unique in the Valrhona range,
gives a feeling of freshness thanks to
the use of pieces of nuts and sugar
combining with indulgent sweetness.
5621
This crunchy Almond Hazelnut Praline 50%
comes with pieces of nuts to give this praline
extra crunch. The flavors of crushed, lightly
roasted almonds and hazelnuts make
this praline a precious substance for
your chocolate bonbon fillings.
ALMOND
HAZELNUT 50%
ROASTED NOTES
2261
Subtle notes of sweet and sugary caramel
preserve the flavor of almonds and hazelnuts
in this 50% fruit praline.
Ice cream
making
Chocolate
fillings
COOKED CARAMEL
Confectionary
INTENSE CARAMELIZED FLAVOR
ROASTED NOTES
Shelf life*
Tub
Packaging
Associated
Code
Bag
Packaging
Associated
Code
• • •
12
months
5 kg tub
11307
3 kg stand-up
pouch
10202
Almonds 25% Hazelnuts 25%
Sugar 50% Fat 31%
•
12
months
5 kg tub
4697
50%
Almonds 25% Hazelnuts 25%
Sugar 50% Fat 31%
•
12
months
5 kg tub
2263
Nutty notes
50%
Almonds 25% Hazelnuts 25%
Sugar 50% Fat 28%
• • •
12
months
5 kg tub
5621
Intense caramelized
flavor
50%
Almonds 25% Hazelnuts 25%
Sugar 50% Fat 30%
• • •
12
months
5 kg tub
2261
3 kg stand-up
10859
Fruit
Taste
% nuts
Almond Hazelnut
Nutty notes
60%
Almonds 30% Hazelnuts 30%
Sugar 40% Fat 33%
Almond Hazelnut
Nutty notes
50%
Almond Hazelnut
Nutty notes
Almond Hazelnut
Almond Hazelnut
fruity
old-fashioned
crunchy fruity
*Shelf life: from date of production.
Ingredients
29
Except
marbling
pouch
• Recommanded • Possible
Not possible
“GIANDUJA STYLE”
“Gianduja Style” 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.
LIGHT BROWN
HAZELNUT 39%
MILK CHOCOLATE
HAZELNUT 36%
2266
6993
DARK CHOCOLATE
HAZELNUT 33%
Blend of fine cocoa
beans, hazelnuts and
milk. Creamy melting
texture.
Hazelnut paste
thickened with cocoa
butter.
2264
Forthright dark
chocolate and hazelnut
taste. Very intense
flavour.
Light Brown Hazelnut
2266
39%
Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36%
•
Milk Chocolate Hazelnut
6993
7112
36%
Hazelnuts 36% Sugar 35% Cocoa 16% Milk 13% Fat 39%
•
Dark Chocolate Hazelnut
2264
33%
Hazelnuts 33% Sugar 34% Cocoa 28% Milk 3% Fat 40%
•
Ingredients
Chocolate
fillings
% min.
nuts
Name
Ice cream
making
Code
Confectionary
7112: 1 kg block
Shelf life*
Packaging
•
•
9 months
5 kg tub
•
•
9 months
3 x 1 kg blocks
1 kg block
•
•
9 months
3 x 1 kg blocks
• Recommanded
*Shelf life: from date of production.
30
Not possible
Nuts
ALMOND PASTES
The almonds are blanched, skinned then cooked in sugar syrup.
The mixture is then ground to the specifications of each product.
“EXPRESSION
CHOCOLATIERS”
ALMOND PASTE 55%
7942
High in nuts, characteristic taste
of Provençal almonds, low in sugar.
ALMOND PASTE
FROM PROVENCE
50%
A pure and intense almond taste
that’s low in sugar. Very easy to use.
DECORATIVE
ALMOND PASTE
33%
3211
5090
Nice fruity taste. Light colour makes
it suitable for addition of colouring agents.
Code
% min.
dried fruit
Confectionary
Ice cream
making
Chocolate
fillings
Characteristic taste of Provençal
almonds, balanced.
Almond Paste from Provence
3212
70%
Almonds 70%
•
•
•
“Expression Chocolatiers” Almond Paste
7942
55%
Almonds 55%
•
Almond Paste from Provence
3211
50%
Almonds 50%
•
Decorative Almond Paste
5090
33%
Almonds 33%
Name
Ingredients
Modeling
3212
Decorations
ALMOND PASTE
FROM PROVENCE
70%
Shelf life*
Packaging
•
5 months
4 kg basket
8 months
3,5 kg basket
•
•
•
•
•
9 months
4 kg basket
•
•
12 months
4 kg basket
• Recommanded
*Shelf life: from date of production.
31
Not possible
32
Service
Products
Valrhona offers a range of products to help you
with your creations and optimize your time
without compromising quality.
34
READY TO FILL
35
FINISHINGS
36
FILLINGS
38
DECORATING ARTICLES
38
CHOCOLATE DRINK
38
READY TO USE
33
READY TO FILL
In addition to traditional hollow shells, Valrhona also offers three original shapes and sizes of ready-to-fill chocolate shells you can
use to make chocolate bonbons, petits fours, small cakes and plated desserts. This range will help you stand out and create original
compositions.
FOR MAKING
CHOCOLATE BONBONS
DARK CHOCOLATE
HOLLOW FORM
DARK CHOCOLATE
PALET
1732
Dark chocolate 55%
Ingredients: Cocoa 55%
Packaging: 1 box of 504 pieces
Shelf life*: 12 months
Weight: Approximately 2.6 g each
Packaging: 1 box of 630 pieces
Shelf life*: 12 months
Weight: Approximately 2.2 g each
MILK CHOCOLATE
PALET
1733
Milk chocolate 35%
Ingredients: Cocoa 35%
4326
Milk chocolate 35%
Ingredients: Cocoa 35%
Sugar 43% - Milk 19% - Fat 39%
Sugar 43% - Milk 19% - Fat 39%
Packaging: 1 box of 504 pieces
Shelf life*: 10 months
Weight: Approximately 2.6 g each
IVOIRE CHOCOLATE HOLLOW FORM
Dark chocolate 55%
Ingredients: Cocoa 55%
Sugar 43% - Fat 38%
Sugar 43% - Fat 38%
MILK CHOCOLATE
HOLLOW FORM
4325
Packaging: 1 box of 630 pieces
Shelf life*: 10 months
Weight: Approximately 2.2 g each
1734
White chocolate 35%
Ingredients: Cocoa 35%
Sugar 43% - Milk 21% - Fat 41%
Packaging: 1 box of 504 pieces
Shelf life*: 8 months
Weight: Approximately 2.6 g each
SPHERIS
4322
Dark chocolate 55%
MIDI FORMAT:
FOR MAKING MINI-CAKES
MINI FORMAT:
FOR MAKING PETITS FOURS
SPHERIS
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 441 pieces
Shelf life*: 12 months
Weight: Approximately 1.5 g each
PYRIS
4323
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 441 pieces
Shelf life*: 12 months
Weight: Approximately 1.3 g each
OVALIS
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 270 pieces
Shelf life*: 12 months
Weight: Approximately 3.1 g each
PYRIS
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 270 pieces
Shelf life*: 12 months
Weight: Approximately 2.9 g each
Dark chocolate 55%
DESSERT FORMAT:
FOR MAKING DESSERTS
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 270 pieces
Shelf life*: 12 months
Weight: Approximately 3.1 g each
OVALIS
4319
Dark chocolate 55%
4320
Dark chocolate
55%
Ingredients: Sugar 43% - Fat 37%
Packaging:1 box of 45 pieces
Shelf life*: 12 months
Weight: Approximately 9.4 g each
PYRIS
4752
Dark chocolate
55%
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 343 pieces
Shelf life*: 12 months
Weight: Approximately 1.7 g each
SPHERIS
4753
Dark chocolate 55%
OVALIS
4324
4751
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 45 pieces
Shelf life*: 12 months
Weight: Approximately 12 g each
SOLSTIS
4321
Dark chocolate 55%
6409
Dark chocolate
55%
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 60 pieces
Shelf life*: 12 months
Weight: Approximately 10.8 g each
Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 45 pieces
Shelf life*: 12 months
Weight: Approximately 9.6 g each
34
Service Products
FINISHINGS
Coatings and glazes are must-have products you need to finish off your desserts
and pastries, helping you save time with guaranteed results!
NEUTRAL ABSOLU
CRISTAL GLAZE
SOFT ABSOLU
GLAZE
5010
Transparent and neutral in taste. Used at the core of your desserts or entremets cakes, this unique product guarantees and permits compositions with
exceptional texture. When applied as clear glaze or as chocolate topping,
it delivers one sparkling shiny result and holds impeccably whether
handled cold or hot.
Ingredients: Sugar 36%
Packaging: 5 kg sealed tub. Shelf life*: 12 months
Before opening: 12 months in a cool, dry place
After opening: 1 month in a refrigerator
DARK CHOCOLATE
GLAZE
*Shelf life: from date of production.
11820
MILK CHOCOLATE
GLAZE
11821
18% minimum Cocoa
4,5% minimum Cocoa
Packaging: 10 kg box
Shelf life*: 12 months
Storage: In a cool, dry place between
16° and 18°C
Packaging: 10 kg box
Shelf life*: 12 months
Storage: In a cool, dry place between
16° and 18°C
35
2051
39% minimum
Cocoa
Packaging: 1 kg jar
Shelf life*: 6 months
Before opening:
temperature < 20°C
After opening:
refrigerator/use within
4 days
FILLINGS
Valrhona’s range of fillings perfectly adapts to your recipes for greater chocolate intensity and added crunch.
ETNAO
GUANAJA
ETNAO
PASSION
6896
Milk chocolate
and passion fruit purée
ganache
Guanaja dark chocolate
ganache
Packaging: Box of 40
Shelf life*: 8 months
Weight: Approximately
20 g each
ETNAO
PRALINÉ
Packaging: Box of 40
Shelf life*: 8 months
Weight: Approximately
20 g each
ETNAO
COCONUT
6897
Packaging: Box of 40
Shelf life*: 8 months
Weight: Approximately
20 g each
Packaging: Box of 40
Shelf life*: 8 months
Weight: Approximately
20 g each
DARK CHOCOLATE
CRUNCHY PEARLS
4341
Packaging: 4 kg bag
Shelf life*: 14 months
Packaging: 3 kg bag
Shelf life*: 14 months
CRUNCHY
OPALYS
PEARLS
8425
Puffed grains coated
in milk chocolate 36%
with a delicious
caramel taste
Pure cocoa butter
10843
Puffed grains coated in white
chocolate 87%
34% cocoa butter minimum
Packaging: 3 kg bag
Shelf life*: 10 months
Packaging: 3 kg bag
Shelf life*: 12 months
CRUNCHY
DULCEY
PEARLS
4719
Puffed grains coated
in dark chocolate 55%
Pure cocoa butter
Dark chocolate 55%
Pure cocoa butter
CRUNCHY
CARAMELIA
PEARLS
6777
Coconut-flavored milk
chocolate ganache
Milk chocolate
and roasted hazelnut
ganache
DARK CHOCOLATE
PEARLS
6776
10840
Puffed grains coated in white
chocolate 87%
35% cocoa butter minimum
Packaging: 3 kg bag
Shelf life*: 10 months
36
DARK CHOCOLATE
STICKS 55%
DARK CHOCOLATE
STICKS 48%
CHOCOLATE
DROPS 52%
Service Products
NEW
12789
- A new composition created from a
Valrhona Grand Chocolat couverture with
round, chocolatey and gourmet notes
- The high cacao percentage (55%) provides
intense cocoa flavor
- Molded stick shape doesn’t cut the dough
- Properly resistant to cooking
5,5 g Sticks – 55%
8 cm
1.6 kg box
(approx. 300 units)
NEW
- A new recipe designed to please
everyone: intense cocoa notes
and natural vanilla extracts
- Extruded stick shape doesn’t cut
the dough
- Properly resistant to cooking
- 3 different formats allow you to choose
the product(s) best suited to your needs
12060
NEW
- An optimized recipe: designed
to offer the perfect balance
between ease of use for baking
applications and a universally
appealing taste
- A format to suit your needs
(available in 6 kg boxes)
12062
12061
12087
3,2 g Sticks - 48%
8 cm
1,6 kg box
(approx. 500 units)
5,3 g Sticks - 48%
8 cm
1,6 kg box
(approx. 300 units)
15,4 g Sticks - 48%
36 cm
5 kg box
MILK CHOCOLATE
DROPS 32%
Packaging :
6 kg box (7 500 drops per kg)
12139
NEW
- With a well-balanced
cocoa and milk flavor profile,
punctuated with slightly
caramelized notes, these milk
chocolate drops will add a
smooth and gourmet touch to
your creations
- A format to suit your needs
(available in 6 kg boxes)
Packaging:
6 kg box (7 500 drops per kg)
60% DARK
CHOCOLATE CHIPS
12140
NEW
- Balanced composition:
the high cacao percentage
imparts cocoa intensity to
the product accompanied by
natural vanilla flavor
- A format to suit your needs:
available in 5 kg boxes of
20 000 chips that are perfectly
suited to a wide range of
applications
COCOA 160
BUTTER
Ingredients:
LIQUID
CLARIFIED
BUTTER
5009
Ingredients:
100% cocoa butter
Fat 100%
99.9% concentrated butter
Maximum moisture 0.1%
Packaging: 3 kg tub
Shelf life*: 8 months
Packaging: 2 kg box
Shelf life*: 12 months
Packaging:
5 kg box (4 000 chips per kg)
COCOA
POWDER
159
COCOA
NIBS
3285
Ingredients:
Ingredients:
100% cocoa - Fat 21%
100% cocoa beans
Fat 54%
Packaging:
Box of 3 x 1 kg bags
Shelf life*: 24 months
Packaging: 1 kg bag
Shelf life*: 12 months
*Shelf life: from date of production.
37
ÉCLAT
D’OR
8029
Bits of crêpe dentelle
Packaging:
4 kg box (4 x 1 kg bags)
Shelf life*: 12 months
DECORATING ARTICLES
DARK CHOCOLATE
VERMICELLI
180
DARK CHOCOLATE
SEQUINS
184
Pure cocoa butter
Pure cocoa butter
Packaging: 1 kg box
Shelf life*: 14 months
FINE DARK
CHOCOLATE FLAKES
FINE DARK
CHOCOLATE GRANULES
183
Pure cocoa butter
Packaging :
1 kg Box
Shelf life*: 14 months
Packaging: 1 kg box
Shelf life*: 14 months
185
Pure cocoa butter
Packaging: 1 kg box
Shelf life*: 14 months
BLUE
DECORATION
141
ORANGE
DECORATION
Permanent
Pure cocoa butter
Packaging:
3 x 1 kg blocks
Shelf life*: 12 months
YELLOW
DECORATION
144
142
Permanent
Orange flavored
Pure cocoa butter
PINK
DECORATION
143
Between 1/10 and 15/4
Pure cocoa butter
Packaging:
3 x 1 kg blocks
Shelf life*: 12 months
Packaging:
3 x 1 kg blocks
Shelf life*: 10 months
Between 1/10 and 15/4
Pure cocoa butter
146
Between 1/10 and 15/4
Pure cocoa butter
Packaging:
3 x 1 kg blocks
Shelf life*: 12 months
Packaging:
3 x 1 kg blocks
Shelf life*: 12 months
CHOCOLATE DRINK
CELAYA
HOT CHOCOLATE
Made with real pieces of chocolate so you can offer your
customers delicious hot chocolate. A unique thick and
creamy texture with a delicately sweet, intensely chocolate
lingering flavor.
READY TO USE
GREEN
DECORATION
3209
Chocolate drink
with 17.5% dark chocolate
Packaging: 6 x 1 Liter
Shelf life*: 8 months
DARK CHOCOLATE
MOUSSE & SOUFFLÉ
3717
Chocolate preparation for mousses
and soufflés (65% chocolate)
Ingredients: Cocoa 34%
Sugar 32% - Milk 24% - Fat 20%
Packaging: 3 kg basket
Shelf life*: 6 months at 4°C
Store at 4°C: max. 5 days after opening
38
*Shelf life: from date of production.
39
Valrhona Inc.
222 Water Street Brooklyn,
NY 11201 - US
Tel. : 718 522 7001 - Fax : 718 522 7331
[email protected]
Valrhona Hong-Kong Office
12/F, Cheong Sun Tower, 118 Wing Lok Street,
Sheung Wan - Hong-Kong
Tel. : +852 3590 3262 - Fax : +852 3590 4955
offi[email protected]
www.valrhonapro.com
VALRHONA - 26600 Tain l’Hermitage - FRANCE - Tél : 0 800 15 15 02
[email protected]
GB 12777 - 10/2015 - Crédits photos : Sophie Brandström - Ginko - P. Lippmann - T. Valla - J. Bryon - Y. Geoffray. All rights reserved. Reproduction in whole or in part is strictly prohibited.
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