LABORATORY - la-rose-noire.com · The sugar percentage in a product refers to added sugars. It does...

LABORATORYCATALOG 2019

22

THE BEST OF CHOCOLATEAs a partner to flavor artisans since 1922, we at Valrhona believe that, together, we can make the best of chocolate. When you join forces with Valrhona, you too can work towards responsibly developing the world of chocolate. Together, we imagine the best of:

SELECTING AND GROWING COCOA We make the best of selecting and cultivating fine cocoa so that we can further diversify our varieties.

MAKING CHOCOLATE AND EXTENDING GOURMET TASTES

We make the best of chocolate and expanding aromatic ranges thanks to our wide range of couvertures bonbons, decorations and other chocolate products.

PASSING ON FLAVORS AND EXPERTISEWe create the best ways of promoting gastronomy in our École and at our events (such as WPC and C3).

Together, We Imagine

3

CONTENTS

04.

09.Gr a n d s Ch o C o l at s

& Fr u i t Co u v e r t u r e s

Ma r i a G e d e Gr a n d s Cr u s Bl e n d s

th e Bl o n d l i n e

ne w: tu l a k a l u M

do u B l e Fe r M e n tat i o n

ne w: Yu z u in s p i r at i o n

Go u r M e t Cr e at i o n

Gr a n d Cr u d e te r r o i r

in s p i r at i o n

pr o F e s s i o n a l s i G n at u r e

Ce r t i F i e d ra n G e

ne w: ra s p B e r rY in s p i r at i o n

ne w: Ca r a n o a

aB o u t va l r h o n a

- 0 7 .

- 2 7 .

1 0 .

2 0 .

1 4 .

2 3 .

1 6 .

2 6 .

1 2 .

2 2 .

1 5 .

2 4 .

1 8 .

2 7 .

29.

37.

dr i e d Fr u i t

se r v i C e pr o d u C t s

re a d Y-to-F i l l

pr a l i n e s

re a d Y-to-us e

F i l l i n G s

al M o n d pa s t e s

de C o r at i o n

F i n i s h i n G to u C h e s

Gi a n d u j a-st Y l e

dr i n k s

- 3 5 .

- 4 2 .

3 8 .

3 0 .

4 2 .

3 5 .

4 0 .

4 2 .

3 9 .

3 4 .

4 2 .

4

We are making long-term commitments to our cocoa producers and their communities.

VALRHONA...A HUMAN ENDEAVORAt Valrhona, we believe that if we are to make the best of chocolate, we have to make the best of ourselves. This is what we strive to do every day through our Live Long CSR scheme.

Companies such as ours have an essential role to play when it comes to

meeting the challenges of the day.

Through our four sustainable commitments, we work together with

our colleagues, customers, partners and local communities to build a

better world.

Join us and help make chocolate sustainable long into the future.

Every day, our employees work to minimize the impact we have on the environment.

We involve our stakeholders so that we can co-construct a sustainable cocoa industry.

We showcase professional gastronomic expertise among younger generations.

5

As a center of excellence for chocolate, L’École Valrhona has be

come a hub of creativity and innovation, and it’s here that the

industry’s latest inspirations form and grow. It is dedicated to

dialogue, sharing and passing on skills, and its 30 pastry chefs

work tirelessly to support artisans as they strive to express their

individuality. It is also dedicated to formulating expertise with

chefs and R&D engineers, who combine their skills so that they

can share their research findings with peers.

L'École Valrhona, helping you push back the limits of creativity.

L’École Valrhona was created by Frédéric Bau as a way of sharing knowledge, passion and creativity, and this year it celebrates its

30th anniversary. This milestone is our opportunity to thank all the artisans who have come from around the world to take part in

our journey, grow alongside us and help us develop. It’s also an opportunity to renew the commitments we have made to helping

you push back the limits of creativity over the coming years.

We intend to keep experimenting with new techniques, designing

new tools, and constantly reinventing our craft with you, but we

will also keep creating a network of future gastronomy profes

sionals on your behalf.

Together, let’s cultivate our talents and celebrate the passion that

binds and drives us all: A passion for excellence. Let’s push back

the limits of creativity.

6

BE A VALRHONA CUSTOMER…

Valrhona is strengthening its links with gastronomy professionals using various dedicated tools.

AND ENJOY A RELATIONSHIP YOU CAN REALLY TRUST

As a kitchen resource used by thousands of artisans

and restaurateurs, this goldmine for techniques is con

stantly changing to meet your creative ambitions. The

Essentials’ six different issues liberate professionals

from the demands of tedious, timeconsuming tasks

used to add the finishing touch to hundreds of recipes.

ESSENTIALS

ESSENTIALS Cercle V, a loyalty program specially designed for all gourmet catering professionals.

For 15 years, Cercle V has helped to uphold the partnerships

linking Valrhona to its clients and united us around our shared

values of excellence, authenticity, respect for individuality and

a determination to make progress together.

Cercle V gives its members the means to talk and exchange,

innovate, find resources and enjoy exclusive services.

THE NEW VALRHONA.COMWEBSITE has all the services you need!

Valrhona.com is changing so that

we can support you even better.

We have put our chocolatemaking expertise online so that you too can

develop your work. See all the products Valrhona can provide to add

the perfect finishing touch to your creations, as well as recipes from

L'École Valrhona’s pastry chefs and all the services we offer to help

perfect our customers’ skills and make them stand out from the crowd.

You can also view all your personal Valrhona information in your pri

vate web space, including your orders, invoices, upcoming training

sessions and your Cercle V loyalty program details.

As well as artisanal techniques, L’École also

has a design service which creates and

develops new products such as molds and the

Instant Café range.

You will find hundreds of these creations in our

promotional packs which we design to suit

recipes dreamt up by L’École Valrhona as well

as the latest trends.

For more information about developing persona

lized, exclusive products, contact your Valrhona

representative.

For 30 years, the pastry chefs at L'École Valrhona have

worked as closely as possible with artisans around the

world. In their laboratory kitchen, they support profes

sionals on a daily basis.

Valrhona makes a team of more than 30 pastry chef

instructors available to its clients to help them develop

their creativity.

Along with the wellregarded and internationally expe

rienced Director of Creation and Patisserie Innovation,

Frédéric Bau, the team at École Valrhona works hard

to research and develop new recipes, innovative pas

try concepts, techniques and materials. Their close

relationship with specialist technicians means they can

develop new techniques and take a scientific approach

to raw ingredients and their uses.

7

2222

Grands ChoColats & Fruit Couvertures

Whether you’re a chocolate or pastry professional, the criteria to take into account when you’re choosing ingredients are flavor, but also origins and technical characteristics.

Valrhona has four families of chocolates as well as pure pastes and bars, so we can provide professionals with a large range of products suited to all their needs and that they can then transform using all their talent and flair.

Ma r i a G e d e Gr a n d s Cr u s Bl e n d s

th e Bl o n d l i n e

ne w: tu l a k a l u M

do u B l e Fe r M e n tat i o n

ne w: Yu z u in s p i r at i o n

Go u r M e t Cr e at i o n

Gr a n d Cr u d e te r r o i r

in s p i r at i o n

pr o F e s s i o n a l s i G n at u r e

Ce r t i F i e d ra n G e

ne w: ra s p B e r rY in s p i r at i o n

ne w: Ca r a n o a

1 0 .

2 0 .

1 4 .

2 3 .

1 6 .

2 6 .

1 2 .

2 2 .

1 5 .

2 4 .

1 8 .

2 7 .

09.- 2 7 .

12164

Balanced & RoastedCaraïbe reveals its rounded notes of chocolate and toasted nuts against a fabulously balanced backdrop, finishing with a slight hint of woodiness.

107: 3 x 1kg blocks

Using the same blend of luxury cocoas as Guanaja, Cœur de Guanaja 80% is less sweet than a classic couverture and its aromatic power has been reinforced with a higher cocoa powder content.

Chocolatey & Spicy Ashanti captivates with its intensely chocolatey, rounded flavors inflected with delicate notes of hazelnut, licorice, cinnamon and tonka beans.

Chocolatey& IntenseExtra Bitter’s intense chocolatey flavor and powerful character is set against a bitter body.

100: 3 x 1kg blocks

Sweet & BalancedOriado has a balanced character which instantly reveals the rounded flavor and power of its cocoa content, before developing into ripe, tangy fruit aromas.

Powerful & Tannin-Rich Abinao’s very high cocoa content makes this a consistently bitter chocolate with flavorsome tannins and a pure taste of raw beans.

Bittersweet & Elegant Guanaja takes on a remarkable bitterness, revealing a whole range of warm aromatic notes.

106: 3 x 1kg blocks

Balanced & ChocolateyCaraque develops toasted fruity notes followed by spice-tinted chocolatey notes.

MariaGe de Grands Crus BlendsWith its Mariage de Grands Crus Blends range, Valrhona provides chocolate blends with complex, genuinely exclusive flavors.Thanks to its cocoa bank, Valrhona composes chocolates of inimitable, constant flavor. This is the result of the way they blend luxury cocoas of different varieties and origins, which have been selected for their complementary aromatic potential. They then use a precise manufacturing process to bring out the very essence of each blend.

DA

RK

CH

OC

OLA

TE

CARAÏBE66%

ASHANTI67%

EXTRA BITTER61%

GUANAJA70%

ABINAO85%

CARAQUE56%

6725

4654 4657

5614 4653

102

ORIADO60%

6360

With Cœur de Guanaja, you can achieve:- Chocolate products with strong aromatic potential,

- Intensely chocolatey ice creams with a more malleable texture,

- Ganaches with an incomparably intense chocolate flavor.

valrhona innovation

10

Name Code Min. Cocoa % Composition Best-Before Packaging

P125 Cœur de Guanaja

6360 80%Sugar 19%Fat 34% - - - • 18

months3kg fèves bag

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

• Ideal Application Recommended Application

The sugar percentage in a product refers to added sugars. It does not represent the product’s entire sugar content.

Chocolate Concentrate

P125 CŒURDE GUANAJA

is not suitable for tempering, molding

or coating.6360

Milky & Chocolatey Guanaja Lactée is a captivating chocolate with a forceful chocolatey flavor sweetened and enveloped by long milky notes with just a hint of sugar.

Creamy & Cocoa-RichIts intense flavor of cocoa-rich notes is simply irresistible. Their creamy tone perfectly complements its final vanilla and malt notes.

189: 3 x 1kg blocks

Chocolatey& Caramel NotesAlong with its subtle touch of cookie-flavored caramel, Bitter Lactée has a powerful ultra-milky heart. Its intense chocolatey aromas are set off with a delicate bitterness.

Milky & CreamyJust like the milk you find in high altitudes, Orizaba Milk is exceptionally fine. It melts in the mouth with long, intense milk notes.


Abinao 5614 85% Sugar 14%Fat 48% - - 14 months 3kg fèves bag

Guanaja 4653106 70% Sugar 29%

Fat 42% • 14 months 3kg fèves bag3 x 1kg blocks

Ashanti 6725 67% Sugar 32%Fat 37% 14 months 3kg fèves bag

Caraïbe 4654107 66% Sugar 33%

Fat 40% • • 14 months 3kg fèves bag3 x 1kg blocks

Extra Bitter 4657100 61% Sugar 38%

Fat 40% • 14 months 3kg fèves bag3 x 1kg blocks

Oriado 12164 60% Sugar 39%Fat 39% • 18 months 3kg fèves bag

Caraque 102 56% Sugar 43%Fat 37% • 14 months 3 x 1kg blocks

Guanaja Lactée 754719894 41% Sugar 34% Milk 24%

Fat 40% • 12 months 3kg fèves bag12kg case of beans

Jivara4658189

1984840% Sugar 34% Milk 23%

Fat 41% • 12 months3kg fèves bag3 x 1kg blocks

12kg case of beans

Orizaba 6640 39% Sugar 37% Milk 18%Fat 39% • 12 months 3kg fèves bag

Bitter Lactée 659119893 39% Sugar 41% Milk 18%

Fat 38% • 12 months 3 x 1kg blocks12kg case of beans


Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

MIL

K C

HO

CO

LATE

Grands Chocolats

GUANAJA LACTÉE 41%

JIVARA40%

BITTERLACTÉE 39%

ORIZABA39%

6591

7547 4658 6640

valrhona innovation

11


P125 Cœur de Guanaja

6360 80%Sugar 19%Fat 34% - - - • 18

months3kg fèves bag The sugar percentage in a product refers to added sugars. It does not represent the product’s entire sugar content.

Pure Venezuela Chocolatey & Full-BodiedAraguani offers rich, complex aromatics of warm raisin, chestnut and licorice notes alongside toasted flavors, all set against a distinctively bitter backdrop.

ARAGUANI72% 4656

NEW

Pure BelizeTart, Bitter & Ripe FruitAt first, the sharp tartness blends with the sweetness of the spices. Bitter, with only a hint of sweetness, Tulakalum surprises with sumptuous ripe fruit notes.

Pure Dominican RepublicFruity & IntenseTaïnori slowly reveals fresh tropical fruit flavors followed by notes of toasted nuts and dried fruits with a hint of warm bread.

Pure EcuadorFloral & Oaky Alpaco’s delicate floral aromas melt into ultra-chocolatey notes.

Pure PeruFruity & CreamyIllanka has a surprisingly creamy texture and a chocolate flavor of rare intensity, enhanced with notes of roasted peanuts. Its piquant acidity on the palate reveals subtle dark berry aromas.

Pure MadagascarAcidic Tang & Red BerriesManjari unleashes the fresh, tangy notes of red berries, with a delicate finish recalling toasted nuts and dried fruits.

117: 3 x 1kg blocks

Pure GhanaChocolatey & RoastedAfter a coyly acidic opening, Nyangbo bursts with rounded, warm chocolatey notes before revealing another, more toasted character loaded with mild spices.

Pure GrenadaRefreshing & Spicy Kalingo’s flavors have a remarkably intense freshness and an immense finesse. The chocolatey note is finely balanced with a dash of peppermint.

Grand Cru de terroirWith its Grand Cru de Terroir range, Valrhona is offering you chocolates with unique flavors that truly represent their plantation of origin.For years, Valrhona’s sourcing team have scoured the planet to get to know each nation’s different plantations, examining the terrain, soil and climate which have such an influence on the cocoa they produce. This means Valrhona is able to select cocoas from the best plantations where nature is able to thrive and people are cultivating their own unique expertise, harvesting, fermenting and drying the beans themselves.

DA

RK

CH

OC

OLA

TE

TULAKALUM75%

TAÏNORI64%

ALPACO66%

ILLANKA63%

MANJARI64%

NYANGBO68%

KALINGO65%

25295 12515

5572

5571 9559

Pure BrazilDried Fruit& Black TeaMacaé has a strong cocoa flavor mixed with dried apricots, toasted cocoa and tea, with a deliciously bitter final note.

MACAÉ62% 6221

6085 9789

4655

Pure Peru Citrus & IntenseBitternessAndoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth.

ANDOA NOIRE 70%

Pure Dominican RepublicMilky & Cocoa-Rich Thanks to its high cocoa content, Bahibé adds intense cocoa notes to its gentle milky flavor, with nutty hues, fruity acidity and a slightly bitter edge.

Pure MadagascarMilky & CaramelizedTanariva offers a balanced aromatic profile, combining tangy flavors which emerge alongside hints of milk and caramel.

3692: 3 x 1kg blocks

MIL

K C

HO

CO

LATE

BAHIBE46%

TANARIVA 33%9997 4659

Pure Peru Intensely Milky & Cocoa-Rich Andoa Lactée is a melt-in-the-mouth chocolate with a powerful, authentic milk flavor and forthright cocoa notes to die for.

ANDOA LACTÉE 39% 15001

12

NEW

Grands Chocolats


Tulakalum 25295 75%Sugar 25%Fat 43% • 14 months 3kg fèves bag

Araguani 4656 72%Sugar 27%Fat 44%

14 months 3kg fèves bag

Andoa Noire 12515 70% Sugar 29%Fat 40% • 18 months 3kg fèves bag

Nyangbo 6085 68%Sugar 31%Fat 37% • 14 months 3kg fèves bag

Alpaco 557219851

66%Sugar 32%Fat 40%

14 months3kg fèves bag

12kg case of beans

Kalingo 9789 65%Sugar 34%Fat 39%


Manjari 4655117

64%Sugar 35%Fat 40%

14 months3kg fèves bag3 x 1kg blocks

Taïnori 5571 64%Sugar 35%Fat 39%


Illanka 9559 63%Sugar 36%Fat 37%


Macaé 6221 62% Sugar 37%Fat 39% • 14 months 3kg fèves bag

Bahibe 9997 46%Sugar 30% Milk 23%Fat 42% • 12 months 3kg fèves bag

Andoa Lactée 15001 39% Sugar 34% Milk 26%Fat 42% • 15 months 3kg fèves bag

Tanariva 46593692

33%Sugar 37% Milk 28%Fat 37% • 12 months

3kg fèves bag3 x 1kg blocks


100% CoCoa Pure Pastes5 Cocoa Pure Pastes: Maximize or minimize the amount you use in your chocolates to make your own custom creations. Use as much or as little as you wish to create your own chocolate with a specific origin.

Pure Brazil

MACAÉPURE PASTE

25426

Pure Venezuela

ARAGUANIPURE PASTE

5568

Pure Ecuador

ALPACOPURE PASTE

5569

Pure Madagascar

MANJARIPURE PASTE

5567

Pure Dominican Republic

TAÏNORIPURE PASTE

5570

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

Name (Pure Paste) Min. Cocoa % Composition Best-Before Packaging

100% Cocoa Pure Pastes 100%Sugar 0%Fat 54% - 14 months 3 x 1kg blocks


Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

13


13757KIDAVOA

50%

Name CodeMin.

Cocoa %

Composition Best-Before Packaging

Itakuja 12219 55%Sugar 44%Fat 37% - • 14 months 3kg fèves bag

Kidavoa 13757 50%Sugar 34% Fat 39% - • 14 months 3kg fèves bag


Banana & MaltDouble Fermentation with BananaPure MadagascarKidavoa is a rich, complex milk chocolate with a forceful character from the very first bite and hints of dried banana.Its milky notes are enhanced by a touch of tartness and slowly reveal fruity aromas. These are followed in their turn by spicier, malty notes, which finally give way to cocoa-rich bitterness.

Passionfruit & Intensely Cocoa-Rich Double Fermentation with Passionfruit Pulp

Pure Brazil Itakuja excels from the very first bite: A bouquet of fruit aromas explodes, then gives way slowly but surely to the rounded flavors of Brazilian cocoa.

douBle FerMentationValrhona has again pushed back the frontiers of what chocolate can do thanks to an innovative manufacturing process that opens the way for a new generation of aromatics: Double fermentation. To create a new range of sensory possibilities, after 10 years of working hand in hand with partner planters, Valrhona has revolutionized the way it processes its cocoa in plantations. The new process is such that once the traditional fermentation process is complete, we launch a second one by adding another ingredient. Valrhona’s experts came up with the idea of using naturally sugarrich fruit pulp to trigger this second fermentation.

DO

UB

LE F

ERM

ENTA

TIO

N ITAKUJA 55% 12219

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

FERMENTATION

DOUBLE

14


12515

15002WAINA

35%

Name CodeMin.

Cocoa %

Composition Best-Before Packaging

Andoa Noire 12515 70% Sugar 29%Fat 40% • 18 months 3kg fèves bag

Oriado 12164 60% Sugar 39%Fat 39% • 18 months 3kg fèves bag

Andoa Lactée 15001 39% Sugar 33% Milk 26%Fat 42% • 15 months 3kg fèves bag

Waina 1500235%Cocoa Butter

Sugar 42% Milk 21%Fat 42% - • 12 months 3kg fèves bag


Citrus & IntenseBitternessPure PeruAndoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth.

Milky & VanillaGourmet Creation Waina owes its slightly beige hue to its exclusive blond cane sugar. It reveals intense notes of fresh milk on the palate, punctuated with creamy touches which combine beautifully with the aroma of a Bourbon vanilla pod.

Sweet & BalancedMariage de Grands Crus Blend: Peru and Dominican RepublicOriado has a balanced character which instantly reveals the rounded flavor and power of its cocoa content, before developing into ripe, tangy fruit aromas.

Intensely Milky & Cocoa-RichPure PeruAndoa Lactée is a melt-in-the-mouth chocolate with a powerful, authentic milk flavor and forthright cocoa notes to die for.

a CertiFied ORGANIC & FAIRTRADE RANGEFour products with double certification, produced with respect for mankind and our planet.Sustainable development and fair trade have always been a key concern of ours. Our new Fairtradecertified organic couvertures are a perfect reflection of the standards and daily practice Valrhona has used since it was founded.

CER

TIFI

ED R

AN

GE

ANDOA LACTÉE 39%

ORIADO 60% 12164 15001

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

ANDOA NOIRE 70%

15


NEW

16



Tulakalum 25295 75%Sugar 25%Fat 43% • 14 months 3kg fèves bag

• Ideal Application • Recommended Application

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

17

25295

Tart, Bitter & Ripe Fruit

At first, the sharp tartness blends with the sweetness of the spices. Bitter, with only a hint of sweetness, Tulakalum surprises with sumptuous ripe fruit notes.

Tulakalum 75%: A Rare Flavor Is Revealed Prepare to be amazed and inspired: This pure Belizean chocolate’s remarkable aromatic profile intricately weaves together a strong gourmet personality and gentle spicy notes. Our sourcing team and gourmet flavor experts have striven to offer you the best of Belizean cocoa in a chocolate with a high cocoa content and a charismatic sensory profile. Tulakalum 75% contains no soya lecithin and can be used for all your pastry- and chocolate-making applications. Tulakalum means “together” in Mayan dialect.It is only thanks to collaborative efforts between our partner-producer Maya Mountain and our sourcing team that we were able to relaunch this exceptionally rare Belizean cocoa variety. Ours is a long-term partnership, because its aim is to sustain the cocoa-growing industry long into the future. By revealing this chocolate’s unique history and personality, you too are contributing to this goal.


Équatoriale Noire 55% is a remarkably rounded product with intensely chocolatey gourmet notes that is also easy to use.

103: 3 x 1kg blocks

Extra Noir 53% is a Valrhona classic which is much loved for its highly pronounced chocolatey flavor and low cocoa butter content.

Extra Amer 67% beautifully balances a powerful flavor with a certain bitterness. Specially dedicated to recipes witha strong cocoa flavor.

Extra Cocoa Paste singularly reinforces many products’ chocolate flavor, enriching them as a taste experience to give them a remarkable power.

Ariaga Dark 66% stands out for its bitterness and delicate fruit notes.

Tropilia Dark 53% has a rounded flavor with hints of spice.

Ariaga Dark 59%is a well-balanced chocolatewith spicy notes.

ProFessional siGnatureThrough its “Professional Signature” range, designed for artians, Valrhona provides the grandest of chocolates which are guaranteed to be easy to use and provide excellent results.These blended chocolates are made with the utmost rigor according to Valrhona’s strict specifications. They stand for their rounded flavor, perfect balance and stable aromas.

DA

RK

CH

OC

OLA

TE

4661 46644663ÉQUATORIALE

NOIRE 55%EXTRA NOIR

53%EXTRA AMER

67%

134

Satilia Noire 62%A bitter aromatic character on the palate and subtle sweet almond aromas which slowly give way to lingering toasted, chocolatey notes.

7346SATILIA

NOIRE 62%

EXTRA COCOA PASTE 100%


Extra Amer 4663 67%Sugar 32%Fat 37% - - - • 14 months 3kg fèves bag

Équatoriale Noire 4661103

55%Sugar 43%Fat 38% • 14 months


Extra Noir 4664 53%Sugar 46%Fat 31% - - - • 14 months 3kg fèves bag

Extra Cocoa Paste 134 100%Sugar 0%Fat 51% - - - 14 months 3 x 1kg blocks

Ariaga Noire 12144 66%Sugar 33%Fat 40% - • 25 months 5kg case of beans

Ariaga Noire 12143 59%Sugar 39.8%Fat 37% - 24 months 5kg case of beans

Satilia Noire 7346 62%Sugar 37%Fat 38% • 14 months 12kg case of beans

Tropilia Noire 851519852

53%Sugar 45%Fat 35% - 14 months

12 months12kg case of beans

12kg case of beans ME**

**ME: Middle East • Ideal Application Recommended Application

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

8515TROPILIA

NOIRE 53%

12143ARIAGA

NOIRE 59%12144ARIAGA

NOIRE 66%

18


Équatoriale Lactée 35% is Valrhona’s milk chocolate par excellence in terms of both its flavor and color.

112: 3 x 1kg blocks

Tropilia Milk 29%has characteristic notes of warm milkand a spicy flavor.

Ariaga White 30% is a balanced white chocolate with vanilla notes.

Tropilia White 26% has a mellow flavor with hints of vanilla.

Ariaga Milk 38% has a cocoa-rich, milky profile.

MIL

K C

HO

CO

LATE

WH

ITE

CH

OC

OLA

TE

Grands Chocolats

4662

12141 19742

ÉQUATORIALE LACTÉE 35%

8516TROPILIA

LACTÉE 29%

ARIAGA BLANCHE 30%

TROPILIA BLANCHE 26%

12142ARIAGA

LACTÉE 38%

Satilia Lactée 35%Intensely chocolatey, with the merest hint of sugar and a light cookie flavor.

7347SATILIA

LACTÉE 35%


Équatoriale Lactée 4662112

35%Sugar 43% Milk 19%Fat 36% • 12 months


Ariaga Lactée 12142 38%Sugar 37% Milk 25%Fat 38% - 18 months 5kg case of beans

Satilia Lactée 7347 35%Sugar 43% Milk 21%Fat 37% • 12 months 12kg case of beans

Tropilia Lactée 8516 29%Sugar 40% Milk 20%Fat 33% - 12 months 12kg case of beans

Ariaga Blanche 1214130%Cocoa Butter

Sugar 43% Milk 26%Fat 36% - 18 months 5kg case of beans

Tropilia Blanche 1974226%Cocoa Butter

Sugar 48% Milk 25%Fat 33% - 14 months

14 months12kg case of beans


Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

19

NEW

Spiced dark chocolate pearls for use in dessertsAn exotic, fresh, soothing blend of sweet and fruity ground spices with a hint of hesperidium.

The Arabica & Cocoa BlendA harmonious alliance of luxury cocoa aromas specially selected for this chocolate, along with all the force of mocha and Arabica coffees.

Chocolatey & CaramelizedA voluptuous, gourmet blend whose gorgeous chocolatey notes mingle on the palate with subtle caramel and butter flavors, topped off with a hint of salt.

Spicy, salty dark chocolate pearlsAll the force of a luxury salted chocolate combined with a subtle mix of spices enhances and releases the best in your gourmet creations.

All the pleasure of dark chocolate without the added sugar, for total freedom of applicationThis slightly acidic chocolate’s fruit notes meld with toasted aromas which let a subtly woody, mild bitterness come to the fore.

Orange & Chocolatey A gourmet blend of luxury cocoa aromas and the unmissable freshness of orange notes.

Milky & VanillaWaina owes its slightly beige hue to its exclusive blond cane sugar. It reveals intense notes of fresh milk on the palate, punctuated with creamy touches which combine beautifully with the aroma of a Bourbon vanilla pod.

Smooth & VanillaA white chocolate with only a hint of sugar, Ivoire reveals its warm milk aromas topped off with light vanilla notes.

140: 3 x 1kg blocks

Milky & DelicateOpalys is a chocolate with a delicate and pure coloration, creamy flavor and only the subtlest hint of sweetness. It has harmonious aromas of fresh milk and real vanilla.

GourMet CreationValrhona’s Gourmet Creation range invites you to use your creativity with products designed for professionals seeking out new flavors. By adding its expert mastery of cocoa to its pastry chefs’ inventive flair, Valrhona explores new flavors and creates flavor combinations like no other.

DA

RK

CH

OC

OLA

TEW

HIT

E C

HO

CO

LATE

4660 811815002WAINA

35%IVOIRE

35%OPALYS

33%

20131

5145

5904

6566

120 122

XOCOMÉLI57%

CAFÉ NOIR57%

XOCOLINE65%

NOIR ORANGE 56%

CARANOA55%

XOCOPILI72%

20


Grands Chocolats


Waina 1500235%Cocoa Butter

Sugar 43% Milk 21%Fat 42% - • 12 months 3kg fèves bag

Ivoire4660140

19741

35%Cocoa Butter

Sugar 43% Milk 22%Fat 40% • 12 months


12kg case of beans

Opalys 811833%Cocoa Butter

Sugar 32% Milk 32%Fat 44% • 10 months 3kg fèves bag

Xocoline 5904 65%Maltitol 34%Fat 43% 14 months 3 x 1kg blocks

Café Noir 120 57%Sugar 40% Coffee 1.3%Fat 37% - 10 months 3 x 1kg blocks

Noir Orange 122 56%Sugar 43%Orange flavoring 0.3%Fat 38%

- 10 months 3 x 1kg blocks

Caranoa 20131 55%Sugar 37%Fat 39% • 14 months 3kg fèves bag

Xocopili 5145 72%Sugar 26% Spices 4%Fat 40% - - - - - - 18 months

1kg potof pearls

Xocoméli 6566 57% Sugar 35% Spices 2%Fat 38% - - - - - - 14 months 1kg pot

of pearls

Caramélia 7098 36%Sugar 34% Milk 20%Fat 38% - • 12 months 3kg fèves bag

Azélia 11603 35%Sugar 30% Milk 21%Fat 44% - • 10 months 3kg fèves bag

Biskélia 11387 34%Sugar 31% Milk 27%Fat 42% - • 12 months 3kg fèves bag

Xocoline Lactée 6972 41%Maltitol 34% Milk 24%Fat 41%

12 months 3 x 1kg blocks

Lait Orange 123 35%Sugar 43% Milk 19%Orange flavoring 0.3%Fat 39%

- 10 months 3 x 1kg blocks


Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m M

ixes

&

Gana

ches

Ice

Crea

ms

&

Sorb

ets

Caramel & SaltedButter NotesCaramélia is a tender, gourmet, top-quality chocolate whose creamy milk and powerful salted butter caramel flavors never fail to delight.

Chocolatey & ToastedTake a few bites and the fresh, creamy milk flavor gives way to warm notes of sponge cake and caramel topped off with a hint of salt. The chocolatey finish lingers delicately on the palate. This product has a complexity that only pure, simple pleasures provide.

Orange & MilkyA gourmet combination of luxury cocoa and milk aromas alongside the unmissable freshness of orange.

All the pleasures of milk chocolate without the added sugarThis couverture gracefully reveals its aromas, a remarkable mildness and the merest hint of sugar set off by a refined hint of bitterness.

Hazelnut& Chocolatey The gourmet aromas unleashed after even the tiniest nibble make this chocolate irresistible. Various chocolate and toasted hazelnut notes elegantly combine on the palate. The beauty of Azélia is that it provides ultimate gourmet flavors while remaining pleasingly light.

MIL

K C

HO

CO

LATE

7098 11387

1236972

11603CARAMÉLIA

36%BISKÉLIA

34%

LAIT ORANGE 35%

XOCOLINE LACTÉE 41%

AZÉLIA35%

21


Caranoa 20131 55%Sugar 37%Fat 39% • 14 months 3kg fèves bag

• Ideal Application • Recommended Application

20131 Chocolatey & Caramelized

AROMATIC QUALITIESA voluptuous, gourmet blend whose gorgeous chocolatey notes mingle on the palate with subtle caramel and butter flavors, topped off with a hint of salt.

Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

DARKCARANOA55%


NEW

22

BLONDDULCEY 32%

BLONDORELYS 35%

the Blond lineWith our blond-colored range, we wanted to stand out from the traditional world of white chocolate by combining all our chocolatiers’ expertise with unique ingredients. These carefully selected raw materials give the blond-colored range its utterly unique color and taste, offering you a whole new avenue for your creativity. Discover two allnew sensory experiences with Blond Dulcey 32% and Blond Orelys 35% and combine gourmet deliciousness with fresh flavor in multiple applications for pastry and chocolate.

9458 Creamy & Toasty

Golden blond color

AROMATIC QUALITIESDulcey boasts a blond color, a creamy, unctuous texture and an intensely delicious cookie flavor with only a hint of sweetness which gives way to generous shortbread notes with a pinch of salt.

13536 Licorice & Creamy

Color flecked with glimmers of golden brown

AROMATIC QUALITIESThis chocolate’s sweet gourmet freshness is clear from the very first bite thanks to its classic licorice aromatic notes which are later complemented by hints of shortbread.


Blond Dulcey 945832%

Cocoa Butter

Sugar 29%Fat 44% • 12 months 3kg fèves bag


Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts


BLOND ORELYS 1353635%

Cocoa Butter

Sugar 28.8%Fat 40% - • 12 months 3kg fèves bag


Coat

ing

Mol

ding

Bars

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

Blond is not a legal definition.



23

INTENSE FRUIT FLAVOR

Developed using Valrhona’s R&D teams’

expert knowledge

THE UNIQUE TEXTURE OF A COUVERTURE

Inspiration is used just like any other

Valrhona couverture

100% NATURAL FLAVOR & COLOR

No preservatives, added colors or artificial flavors

WHAT MAKES INSPIRATION EXCEPTIONAL?

WORK WITH FRUIT A WHOLE NEW WAY…

…WITH INSPIRATION

Inspiration is Valrhona’s first range of fruit and nut couvertures, created with natural flavors and colors.

All Valrhona’s chocolate-making expertise has been used to develop this technical feat which combines the unique texture of chocolate with the intense flavor and color of fruit.

Recipe

COCOA BUTTER and a pinch of lecithin

INSPIRATION BEANSFRUIT SUGAR

Name Fruit Product Code Composition Coating Molding Bars Mousses Cream Mixes & Ganaches

Ice Creams & Sorbets Best-Before Packaging

ALMOND INSPIRATION Almond 14029

Cocoa Butter 30% Almond 31% - Sugar 39% Fat 42% 14 months 3kg fèves bag

STRAWBERRY INSPIRATION Strawberry 15391

Cocoa Butter 37% Strawberry 14% - Sugar 47% Fat 39% - - 10 months 3kg fèves bag

PASSIONFRUIT INSPIRATION Passionfruit 15390

Cocoa Butter: 32% Passionfruit juice: 17.3% Sugar: 49.3% Fat 34% - - 10 months 3kg fèves bag

RASPBERRY INSPIRATION Raspberry 19999

Cocoa Butter: 35% Powdered raspberry: 11% Sugar: 52% Fat 37% - - 10 months 3kg fèves bag

YUZU INSPIRATION Yuzu 19998

Cocoa Butter: 34% Yuzu juice: 2.4% Sugar: 55% Fat 38% - - 10 months 3kg fèves bag

Tech

nic

al s

he

et

24


NATURAL

INTENSE

STRONG

ALMOND INSPIRATION

STRAWBERRY INSPIRATION

PASSIONFRUIT INSPIRATION

RASPBERRY INSPIRATION

YUZU INSPIRATION


Ice Creams & Sorbets Best-Before Packaging

ALMOND INSPIRATION Almond 14029

Cocoa Butter 30% Almond 31% - Sugar 39% Fat 42% 14 months 3kg fèves bag

STRAWBERRY INSPIRATION Strawberry 15391

Cocoa Butter 37% Strawberry 14% - Sugar 47% Fat 39% - - 10 months 3kg fèves bag

PASSIONFRUIT INSPIRATION Passionfruit 15390

Cocoa Butter: 32% Passionfruit juice: 17.3% Sugar: 49.3% Fat 34% - - 10 months 3kg fèves bag


Cocoa Butter: 35% Powdered raspberry: 11% Sugar: 52% Fat 37% - - 10 months 3kg fèves bag

YUZU INSPIRATION Yuzu 19998

Cocoa Butter: 34% Yuzu juice: 2.4% Sugar: 55% Fat 38% - - 10 months 3kg fèves bag

25

Ideal Application Recommended Application

YUZU


Ice Creams & Sorbets

Best-Before Packaging

YUZU INSPIRATION Yuzu 19998 Cocoa butter: 34% Yuzu juice: 2.4%

Sugar: 55% Fat 38% - 10 months 3kg fèves bag


PAIRINGS

Citrus Fruits Exotic Fruits

F R U I T

Rum Cereals

F L A V O R S

BalsamicTimut Pepper Coffee

S P I C E S

Jasmine Tea Aromatic Herbs


Fresh Yuzu

Notes

Sweetness

& Bitterness

NEW

26

PAIRINGS

F R U I T F L A V O R S S P I C E S

RASPBERRY

RASPBERRY





Cocoa butter: 35% Powdered raspberry: 11%

Sugar: 52% Fat 37%- 10 months 3kg fèves bag





YUZU INSPIRATION Yuzu 19998 Cocoa butter: 34% Yuzu juice: 2.4%

Sugar: 55% Fat 38% - 10 months 3kg fèves bag

Lemon Pepper Cookies Almond Paste Fennel HibiscusLychee Pistachio Praline


Candied Raspberry

Notes

Tart

NEW

27

dried Fruit

Discover all the warm taste of nuts in Valrhona’s praline, Gianduja-Style and almond paste ranges.

29.- 3 5 .

pr a l i n e s

al M o n d pa s t e s

Gi a n d u j a-st Y l e

3 0 .

3 5 .

3 4 .

TWO MANUFACTURING PROCESSES let us offer you a wide range of unexpected flavors:

VALRHONA PRALINESUsing Outstanding Expertise to Create High-Quality Products and Delicious Flavor

As soon as the cooking process begins, the nuts and sugar are poured into a large pot so that they cook together. This artisanal technique is known as sablage in French (which roughly translates as “crumbling”) and it is what gives the warm, full-bodied nutty notes in Valrhona’s Fruity Praline range all their intensity and elegance.

Valrhona has not changed its praline recipes for more than 90 years. The company’s belief in excellence and innovation has always come to the fore in this exceptional gourmet product. Expert skills and handiwork are employed at every stage in the manufacturing process.

An authentic caramel is made in a large copper pot. The nuts are added once they have been thoroughly roasted. The mixture is cooled on a table before it is ground down and refined. This process has been the hallmark of a Valrhona praline for over 90 years, allowing us to make intensely caramelized products.

FRUIT REVELATION

RICH CARAMEL

CAREFULLY SELECTED

NUTS

Valrhona is not only interested in the origin of the nuts it uses – Our priority is to always guarantee outstanding flavors,

as well as consistent high-quality in our raw ingredients.

We can present nuts at their very best in our products because

they feature so considerably in our ingredient lists.

30

alMond Pralinés

PECAN PRALINE 50%

ALMOND 55% & COCONUT 12.5% PRALINE

PISTACHIO PRALINE 42%

ALMOND PRALINE 70%

Our Peanut Paste is reminiscent of classic pralines; its distinguishing features are its crunchy texture and intense peanut flavor with candied nut notes.

The fresh, intense taste of pecan nuts with a lingering, bitter note.

Enjoy an exotic coconut flavor. This praline's distinguishing feature is its toasted coconut notes, as well as its smooth texture.

Sweet, gourmet pistachio notes. A bright color like no other.

Valencia AlmondsRichly toasty almond notes with only a hint of sweetness.

ALMOND PRALINE 50%

ALMOND PRALINE 60%

A beautiful balance of cooked caramel and almond notes.

Valencia AlmondsA beautiful balance of cooked caramel and almond notes.

Pralinés like no otherR

ICH

CA

RA

MEL

FRU

IT R

EVEL

ATIO

N

FRU

IT R

EVEL

ATIO

N

TOASTED NOTES

TOASTED NOTES

TOASTED NOTES

TOASTED NOTES

TOASTED NOTES

CARAMELIZATIONCARAMELIZATION

19864

11937

19822

11936

9015

22592260

RICH CARAMEL

3 KEY CONSIDERATIONS

3CHOICE OF

INTENSITY1CHOICE OF NUT

2CHOICE

OF FLAVOR

FRUIT REVELATION

Pralines with a highly nutty flavor

Pralines with an intense caramel flavor

SELECTING YOUR PRALINES FROM EACH FAMILY:

PEANUT PASTE 70%

NEW NEW

31

alMond/hazelnut Pralinés

TOASTED NOTES

TOASTED NOTES

CARAMELIZATION

Fruit Associated Code Flavor Nuts

% Composition Best-Before Bucket Packaging

Peanut Paste 19864 Fruit Revelation 70% Peanut Paste 70% Sugar 30% Fat 34% • 12 months 5kg bucket

Coconut & Almond Praline 19822 Fruit Revelation 55% Almonds 55% Coconut 12.5% Sugar 32.5%

Fat 34% • 12 months 5kg bucket

Pecan Praline 1193719972

Fruit Revelation 50% Pecan Nuts 50% Sugar 50% Fat 36% • 12 months5kg bucket 2kg bucket

Pistachio Praline 11936 Fruit Revelation 42% Pistachios 42% Almonds 18%Sugar 40% Fat 28% • 12 months 5kg bucket

Almond Praline 9015 Fruit Revelation 70% Almonds 70% Sugar 30% Fat 36% • 12 months 5kg bucket

Almond Praline 2260 Rich Caramel 60% Almonds 60% Sugar 40% Fat 36% • 12 months 5kg bucket

Almond Praline 2259 Rich Caramel 50% Almonds 50% Sugar 50% Fat 30% • 12 months 5kg bucket

Almond & Hazelnut Praline 11307 Fruit Revelation 60% Almonds 30% Hazelnuts 30%

Sugar 40% Fat 33% • 12 months 5kg bucket

Fruity Almond & Hazelnut Praline

469719971

Fruit Revelation 50% Almonds 25% Hazelnuts 25% Sugar 49% Fat 28% • 12 months

5kg bucket 2kg bucket

Almond & HazelnutTraditional Praline

2263 Fruit Revelation 50% Almonds 25% Hazelnuts 25% Sugar 49% Fat 31% - 12 months 5kg bucket

Crunchy FruityAlmond & Hazelnut Praline

562119973

Fruit Revelation 50% Almonds 25% Hazelnuts 25% Sugar 49% Fat 28% • 12 months

5kg bucket 2kg bucket

Almond & Hazelnut Praline 2261 Rich Caramel 50% Almonds 25% Hazelnuts 25%

Sugar 50% Fat 30% • 12 months 5kg bucket

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts


32

Valencia Almonds – Rome Hazelnuts.A beautiful harmony of fruity notes combining the subtle flavor of green almonds with the aromatic power of fresh hazelnuts.

Only the slightest hint of sugar on the palate thanks to toasted nutty notes.A beautifully warm brown hue that draws the eye.

A fresh sensation, thanks to its gourmet combination of nuts and sugar pieces.

Light caramel notes that are both mild and sweet, and preserve the almond and hazelnut flavors.

Lightly toasted, ground almond and hazelnut flavors. Delicately ground nuts for a crisp, balanced texture.


ALMOND & HAZELNUT

PRALINE 60%

FRU

IT R

EVEL

ATIO

N

CRUNCHY FRUITY ALMOND & HAZELNUT

PRALINE 50%

ALMOND & HAZELNUT

PRALINE 50%

ALMOND & HAZELNUT 50%

ALMOND & HAZELNUT TRADITIONAL PRALINE 50%

RIC

H C

AR

AM

EL

TOASTED NOTES

TOASTED NOTES

HAZELNUT PRALINE 50%

hazelnut Pralinés



RIC

H C

AR

AM

ELFR

UIT

REV

ELAT

ION

TOASTED NOTESTOASTED NOTES

22572258

113097531

Fruit Associated Code Flavor Nuts % Composition Best-Before Bucket Packaging

Hazelnut Praline 7531 Fruit Revelation 66% Hazelnuts 53% Almonds 14% Sugar 33% Fat 39% • 12 months 5kg bucket

Hazelnut Praline 11309 Fruit Revelation 55% Hazelnuts 55% Sugar 45% Fat 33% • 12 months 5kg bucket

Hazelnut Praline 2258 Rich Caramel 60% Hazelnuts 60% Sugar 40% Fat 39% • 12 months 5kg bucket

Hazelnut Praline 2257 Rich Caramel 50% Hazelnuts 50% Sugar 50% Fat 30% • 12 months 5kg bucket

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

2kG BuCkets

PECAN PRALINE 50%

The fresh, intense taste of pecan nuts with a lingering, bitter note.

TOASTED NOTES

TOASTED NOTES TOASTED NOTES

19972

19971 19973

33


NEW

Rome HazelnutsAn unusually powerful nutty taste: A pure hazelnut flavor that lingers on the palate.

Rome HazelnutsAuthentic, pure nutty notes that intensify with every mouthful.

Powerful hints of cooked caramel that finish with hazelnut notes.

Only the slightest hint of sugar on the palate thanks to toasted nutty notes.A beautifully warm brown hue that draws the eye.

Lightly toasted, ground almond and hazelnut flavors. Delicately ground nuts for a crisp, balanced texture.

Rome HazelnutsExceptionally intense cooked caramel notes and a slight hint of sweetness.



CRUNCHY FRUITY ALMOND & HAZELNUT

PRALINE 50%

ALMOND & HAZELNUT

PRALINE 50%

FRU

IT R

EVEL

ATIO

N

34


22642266 6993

“Gianduja-style”Gianduja is a mixture of toasted hazelnuts, cocoa beans and sugar brewed over several hours before being very finely ground. Cocoa beans and hazelnuts are roasted separately at specific temperatures.

The pure flavor of dark chocolate and hazelnuts. Immense aromatic power.

NOISETTE LAIT 35%

Hazelnut paste set in cocoa butter.

NOISETTE CLAIR 39%

NOISETTE NOIR 34%

A mixture of luxury cocoas, hazelnuts and milk. A melting texture.

7112: 1kg slab

Name Code Min. nuts % Composition Best-Before Packaging

Noisette Clair 2266 39% Hazelnuts 39% Sugar 50% Cocoa Butter 11% Fat 35% 9 months 5kg bucket

Noisette Lait 6993 7112

35% Hazelnuts 35% Sugar 35% Cocoa 16% Milk 13% Fat 40% 9 months3 x 1kg blocks

1kg slab

Noisette Noir 2264 34% Hazelnuts 34% Sugar 34% Cocoa 28% Milk 3% Fat 41% 9 months 3 x 1kg blocks


Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

35


3212

3211

7942

5090

alMond PastesThe almonds are blanched and their skins removed, before they are cooked in sugar syrup. This mixture is then ground as roughly or finely as the end product requires.

A classic Provencal almond taste, with a balanced taste.

ALMOND PASTE FROM PROVENCE

50%

High almond content.A classic Provencal almond taste, with only a hint of sweetness.

ALMOND PASTE FROM PROVENCE

70%

Easy to shape and use, with a light color that dyes beautifully.

ALMOND PASTE 33%

The pure, intense flavor of almonds with the merest hint of sweetness. Can be used in a whole variety of applications.

ALMOND PASTE 55%

Name Code Min. nuts % Composition Best-Before Packaging

Almond Paste From Provence 3212 70% Almonds 70% • - 5 months 4kg tub

Almond Paste 7942 55% Almonds 55% - - 8 months 3.5kg tub

Almond Paste From Provence 3211 50% Almonds 50% • • 9 months 4kg tub

Almond Paste 5090 33% Almonds 33% • 12 months 4kg tub


Dried Fruit

Mou

sses

Crea

m

Mix

es &

Ga

nach

es

Ice

Crea

ms

& S

orbe

ts

Shap

ing

serviCe ProduCts

Valrhona has a range of products to help you make your creations and optimize your time while maintaining quality.

re a d Y-to-F i l l

re a d Y-to-us e

F i l l i n G s

de C o r at i o n

F i n i s h i n G to u C h e s

dr i n k s

3 8 .

4 2 .

4 0 .

4 2 .

3 9 .

4 2 .

37.- 4 2 .

38

SPHERIS

OVALIS

OVALIS

SPHERIS OVALIS

SOLSTIS IVOIRESOLSTIS

4751

4325

4326

1732

4752

1733

1734

4319 4320

146456409

4324

ready-to-FillAs well its classic hollow shapes, Valrhona provides three original chocolate shapes and shell sizes which are ready to fill when making chocolate bonbons, sweet amusesbouche, small cakes or plated desserts. These are products which let you stand out and assemble original delights.

Dark Chocolate 55%

Composition: Cocoa 55% min.Sugar 43% Fat 38%Packaging: 1 box = 630 piecesBest-Before: 12 months Weight: Approx. 2.2g/chocolate

Milk Chocolate 35%

Composition: Cocoa 35% min.Sugar 43% Milk 19% Fat 36%Packaging: 1 box = 630 piecesBest-Before: 10 months Weight: Approx. 2.2g/chocolate

DARK HOLLOW SPHERE

DARK CHOCOLATE PALET

MILK CHOCOLATEPALET

IVOIRE HOLLOW SPHERE

Dark Chocolate 55%

Composition: Cocoa 55% min.Added sugar 43% Fat 38%Packaging: 1 box = 504 piecesBest-Before: 12 months Weight: Approx. 2.6g/chocolate

Milk Chocolate 35%

Composition: Cocoa 35% min. Sugar 43% Milk 19% Fat 36%Packaging: 1 box = 504 piecesBest-Before: 10 months Weight: Approx. 2.6g/chocolate

White Chocolate 35%

Composition: Cocoa Butter 35% min.Sugar 43% Milk 21% Fat 40%Packaging: 1 box = 504 piecesBest-Before: 8 months Weight: Approx. 2.6g/chocolate

Dark Chocolate 55%

Composition: Sugar 43% Fat 38%Packaging: 1 box = 45 piecesBest-Before: 12 monthsWeight: Approx. 9.4g/chocolate

Dark Chocolate 55%

Composition: Sugar 43% Fat 38%Packaging: 1 box = 45 piecesBest-Before: 12 months Weight: Approx. 12g/chocolate

White Chocolate 35%

Composition: Cocoa Butter 35% min.Sugar 43% - Milk 21% Fat 40%Packaging: 1 box = 45 piecesBest-Before: 8 months Weight: Approx. 9.6g/chocolate

Dark Chocolate 55%

Composition: Sugar 43% Fat 38%Packaging: 1 box = 45 piecesBest-Before: 12 months Weight: Approx. 9.6g/chocolate

Dark Chocolate 55%

Composition: Sugar 43%Fat 38%Packaging: 1 box = 270 piecesBest-Before: 12 months Weight: Approx. 3.1g/chocolate

Dark Chocolate 55%


MID

I FO

RM

AT:

FOR

SM

ALL

CA

KES

Dark Chocolate 55%


MIN

I FO

RM

AT:

FOR

SW

EET

AM

USE

-BO

UC

HE

DES

SER

T FO

RM

AT:

FOR

DES

SER

TSFO

R

CH

OC

OLA

TE B

ON

BO

NS

39


2051

1182111820

5010

FinishinG touChesGlazing and frosting are indispensable products when you’re finishing your desserts and pastries, saving you time and guaranteeing beautiful results.

Service Products

39% chocolate minimum

Packaging: 1kg potBest-Before: 6 monthsBefore opening: Temperature < 70°F (20°C) After opening: Refrigerate or Use within 4 days

7% cocoa minimum

Packaging:10kg case with sealed bagBest-Before: 12 monthsPreservation: Store in a cool, dry place between 60-65°F (16-18°C)

MILKSUGAR PASTE

SOFTABSOLU GLAZE

18% cocoa minimum

Packaging: 10kg case with sealed bag Best-Before: 12 monthsPreservation: Store in a cool, dry place between 60-65°F (16-18°C)

ABSOLU CRISTALNEUTRAL GLAZE

Transparent & flavorless. A central part of all your desserts, this unique product guarantees exceptionally textured creations. It provides sparklingly shiny glazing and coating and a faultless hold at positive and negative temperatures.Composition: Added sugar 37%Packaging: Lidded 5kg bucket - Best-Before: 12 monthsBefore opening: 12 months in a cool, dry placeAfter opening: 1 month in the refrigerator

DARKSUGAR PASTE

14760 14755

14756 14754

10840

10843

4341 4719

8425

40

FillinGsReinforce the chocolate’s flavor or add a little bit of crunch: This range of filling slips ideally into your preparations.

ETNAO GUANAJA Guanaja dark chocolate

ganachePackaging: Box of 40 bonbonsBest-Before: 8 monthsWeight: Approx. 18g/chocolate

ETNAO PASSION Passionfruit purée and

milk chocolate ganachePackaging: Box of 40 bonbonsBest-Before: 8 monthsWeight: Approx. 18g/chocolate

ETNAO PRALINÉ

Toasted hazelnut and milk chocolate ganachePackaging: Box of 40 bonbonsBest-Before: 8 monthsWeight: Approx. 18g/chocolate

ETNAO NOIX DE COCO

DULCEY CRUNCHY

PEARLS

OPALYS CRUNCHY

PEARLS

Coconut-flavored milk chocolate ganachePackaging: Box of 40 bonbonsBest-Before: 8 monthsWeight: Approx. 18g/chocolate

Biscuity cereals coated in 87% white chocolate (35% cocoa butter minimum)Packaging: 3kg bagBest-Before: 10 months

Biscuity cereals coated in 87% white chocolate (34% cocoa butter minimum)Packaging: 3kg bagBest-Before: 10 months

DARK CHOCOLATE PEARLS

Dark Chocolate 55%Pure cocoa butterPackaging: 4kg bagBest-Before: 14 months

Biscuity cereals coated in 55% dark chocolate (55% cocoa minimum)Pure cocoa butterPackaging: 3kg bagBest-Before: 14 months

CARAMÉLIACRUNCHY

PEARLS Biscuity cereals coated in 87% milk chocolate (36% cocoa minimum)Pure cocoa butterPackaging: 3kg bagBest-Before: 12 months

DARK CHOCOLATE CRUNCHY PEARLS

3285 8029

12060

12140

12139 15073

159

160 5009

12062

12789

12061 12087

41

COCOA NIBS Composition:

100% cocoa beansFat 54%Packaging: 1kg bagBest-Before: 12 months

ÉCLAT D’OR

Pieces of Crêpe DentellePackaging: 4kg case (4 x 1kg bags)Best-Before: 12 months

DARK CHOCOLATE DROPS 52%

DARK CHOCOLATE DROPS 60%

MILK CHOCOLATE DROPS 32%

WHITE CHOCOLATE DROPS 24%

COCOA POWDER

- A perfect recipe: Designed to be easy to use in pastries and baked goods and with a popular flavor that will please all your customers.

- A format suited to all your needs (6kg box).

Packaging:6kg box (approx. 7500 drops/kg.)

- A balanced product with a high cocoa content that gives it a powerful cocoa flavor accompanied by a natural vanilla aroma.

- A format adapted to your needs: A 5kg box containing 20,000 drops, so you can use this product in a vast number of recipes.

Packaging:5kg case (4000 drops/kg)

- Thanks to their aromatic character combining cocoa and milk punctuated with light caramel notes, these chocolate chips give your creations a gourmet sweetness.


Packaging:6kg box (7500 drops/kg)

- Delicately sweet with a hint of vanilla, Valrhona’s white chocolate chips are made using classic, well-balanced white chocolate.


Packaging:6kg box (7500 drops/kg)

Composition: Cocoa PowderFat 21%Packaging: Box = 3 x 1kg bagsBest-Before: 24 months

COCOA BUTTER Composition:

100% Cocoa butter Fat 100%Packaging: 3kg bucketBest-Before: 8 months

Composition: Dehydrated dairy fat 99.9%Maximum moisture content 0.1%Packaging: 2kg boxBest-Before: 12 months

CLARIFIED LIQUID

BUTTER

DARK CHOCOLATE BÂTONS

PETITS PAINS 48%

DARK CHOCOLATE BÂTONS

PETITS PAINS 55%

- A new recipe designed to please all tastes and palates: Powerful cocoa notes and natural vanilla extracts.

- Specially shaped batons that no longer pierce your pastry.

- Composition perfectly suited to cooking.- 3 different shapes so you can choose the

best product(s) for your needs.

- A new composition created using a Valrhona Grand Chocolat couverture with rounded, chocolatey, gourmet notes.

- A high cocoa content (55%) that gives the product a strong cocoa flavor.

- A molded baton shape that no longer pierces your pastry.

- Composition perfectly suited to cooking.

3.2g - 48% 8cm1.6kg box (Approx. 500 pieces)

5.5g – 55%8cm1.6kg box (Approx. 300 pieces)

5.3g - 48% 8cm1.6kg box (Approx. 300 pieces)

15.4g - 48%36cm5kg box


3209

3717

180 184

144

183

141

146

185

143142

42

Pure cocoa butterPackaging: 1kg boxBest-Before: 14 months


October 1 - April 30Pure cocoa butterPackaging: 3 x 1kg blocksBest-Before: 12 months


PermanentPure cocoa butterPackaging: 3 x 1kg blocksBest-Before: 12 months




PermanentOrange-Flavored Pure cocoa butterPackaging: 3 x 1kg blocksBest-Before: 10 months

deCoration

drinksMade using real chocolate pieces, so you can offer your customers a delicious hot chocolate. It offers a unique, thick and creamy consistency combined with a highly chocolatey flavor that lingers on the palate with only a hint of sweetness.

CELAYAHOT CHOCOLATE

A chocolate drink with 17.5%dark chocolate.Packaging: 6 x 1 LiterBest-Before: 8 months

ready-to-useDARK MOUSSES

& SOUFFLÉS Chocolate preparation for mousses and soufflés(63.9% chocolate)Composition: Cocoa 33%Sugar 32% - Milk 26% Fat 24%Packaging: 3kg tubBest-Before: 6 months at 40°F (4°C)Store at 40°F (4°C): Max. 5 days after opening

DARK CHOCOLATEVERMICELLI

EXTRA FINE DARKCHOCOLATE FLAKES

YELLOW DECORATION

FINE DARK GRANULES

BLUE DECORATION

PINK DECORATION

FINE DARK CHOCOLATE FLAKES

GREEN DECORATION

ORANGE DECORATION


VALRHONA - 26600 Tain l’Hermitage - FRANCEwww.valrhona.com

[email protected] services in France: +33 (0)4 75 09 26 38

EN - 26262 - 01/2019 - Photo credits: S. Brandström - Ginko - P. Lippmann - T. V

alla - J. Bryon - Y. Geoffray – L. Vu – P. Barret – H. De Piccoli – Insign – P. Le Goff – O. Boulet. – R. House. Reproduction prohibited, all rights reserved.

Date post:	21-Jan-2019
Category:	Documents
Upload:	vanquynh
View:	215 times
Download:	0 times

LABORATORY - la-rose-noire.com · The sugar percentage in a product refers to added sugars. It does...

Documents