valrhona LABORATORY CATALOGue 2013 - 2014

Y o u r

P a s s i on

D e s erve s

the

E x cept i onal

LABORATORY
catalogue 2013 - 2014

VALRHONA

Since its birth in 1922, Valrhona has remained true to its vocation - to create exceptional chocolate
using the worlds very best cocoa beans, in keeping with traditional hand-crafted chocolate
making techniques. But Valrhonas mission is also about being a partner to our professional
clients in order to better understand and meet their expectations and help them succeed.

EXPERTISE,

FROM PLANTATION
TO HAUTE GASTRONOMY
Expert in Fine Cocoa
Very few chocolatiers have gone so far as to become
chocolate growers in order to understand the process
better and to have complete control over the quality
of the beans and guarantee the taste of their cocoa.
Valrhona, however, masters every step in the chain
of production. Their selectors, planters and sourcing
experts the world over share the same passion and
are working to ensure quality of a level that makes this
chocolate truly exceptional.

Ambassador of fine taste

Since its creation, Valrhonas mission has been to
contribute to the success of its professional clients in
the gastronomy industry, both in France and throughout
the world. Acting more as a partner than as a simple
supplier, the brand has gradually gained a better
understanding of their expectations and has developed
close professional ties to support and promote the
trade. One of the best illustrations of that relationship is
Valrhonas presence alongside its clients during some
of the worlds most prestigious professional events.

Creator of Unique Tastes

To consistently guarantee the high-quality flavor
and aromatic profile of its chocolates, Valrhona is
committed to a unique strategy of flavor management.
At the heart of this strategy is the involvement of every
employee at every level, as well as rigorously applied
strict quality controls, from the cocoa plantation to the
products creation and promotion. It is this strategy that
has earned Valrhona chocolate the title of Grand Cru.
Pastry-making creativity
Valrhonas internationally-recognized expertise is
inextricably linked to the cole du Grand Chocolat.
Created in 1989 by Frdric Bau, this center for the
creation of ptisserie and techniques for working with
chocolate is the reflection of a traditional savoir-faire
developed over time to serve Valrhonas professional
clients.

Contents
VALRHONA PRESENTATION

PAGES 2 7

GRANDS CHOCOLATS

PAGES 8 19

Blend of Grands Crus

Grand Cru de Terroir
Pure 100% Cocoa Pastes
Bulk Bars
Professional Signature
Gourmet Creation
Exclusive Valrhona Innovations

page 10
page 12
page 14
page 14
page 15
page 16
page 18

NUTS

PAGES 20 25

Pralins
Gianduja Style
Almond Pastes

page 22
page 24
page 25

SERVICE PRODUCTS

PAGES 26 31

Ready to Fill
Finishings
Fillings
Decorating Articles
Chocolate Drink
Ready to Use

page 28
page 29
page 30
page 31
page 31
page 31

VALRHONA...
A HUMAN STORY
THE TASTE

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.

THE ART

OF TECHNIQUE
TO CREATE...

In 1989, Valrhona created a professional training

centre in Tain lHermitage to help its customers learn
specific technical skills in the fields of
patisserie and chocolate making. The team of pastry
chefs at the cole du Grand Chocolat now receives
more than 800 trainees every year from all around
the world. Moreover, lEcole creates and publishes
over 100 new recipes every season for patisserie,
desserts or chocolates. In 2007, Valrhona opened the
cole du Grand Chocolat in Tokyo (Japan) and in 2009,
a third in Paris.

TRAINING COURSES

ITS CUSTOMERS
ISO 22000 certification since 2006:
Food Safety Management System.

Visit www.valrhonapro.com to view the

schedule of courses led by chefs from the
Valrhona cole du Grand Chocolat and
exclusive visiting pastry chefs.

In addition to hand-crafted techniques, the

school also offers a DESIGN SERVICE for
developing and creating new products such as
new molds, lInstant Caf, etc. These creations,
which always reflect CURRENT TRENDS,
can often be found in our promotion packs,
combined with new recipes from the cole
du Grand Chocolat. For more information
on the development of personalized and
exclusive products, contact your Valrhona
representative.

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.

BECOME A VALRHONA CUSTOMER...

AND JOIN AN EXCLUSIVE CLUB
Valrhona has strengthened its ties with culinary professionals by developing various tools
including its new website reserved for professionals: www.valrhonapro.com

THE BASICS
The 2013 version of this advanced technical tool,
which serves thousands of craftsmen and restaurant
professionals, offers new features relieving you of
tedious, time-consuming tasks to nurture your creativity
and help you create hundreds of recipes.

VALRHONA
EVENTS
All year long, Valrhona informs you of new products
that have been developed with you in mind and
provides you with exclusive recipes revolving around
specific themes. Also on the www.valrhonapro.com
website, discover Valrhona TV and its programs
combining meetings & recipe exchanges in addition to
explanations & training on pastry-making techniques.

V@LRHON@
Learn about valrhona
in just one click...
New professional site
Create your online account now
and monitor Valrhona news in
real time, discover new products
and rediscover great classics.
Also benefit from a variety of
original recipes developed by the
pastry chefs at Lcole du Grand
Chocolat, available for download
at www.valrhonapro.com

E-news
Keep informed about new products, current events
and special offers through the Valrhona Newsletters.
Be the first to receive exclusive recipes from Lcole du
Grand Chocolat.

As a new relational and interactive

tool, VALRHONA TV is designed
to be the web tv of the entire
profession (pastry makers,
confectioners, restaurant owners,
hotel managers, etc.) interested
in learning, being entertained
and enhancing their expertise.
The creation of VALRHONA TV
is consistent with Valrhonas strong desire
to work closely with its customers by
providing services and content promoting
Valrhonas excellence and know-how.

Cercle V, a loyalty program for all professionals

of the world of delicacies. The program helps
us maintain our relationship as partners that
we have enjoyed for almost 15 years now and
that unites us in our shared values: excellence,
authenticity, respect for the individual, willingness
to move forward together.
Cercle V provides its members with the means
to exchange, innovate, gain new impetus and
benefit from exclusive services.

Grands
Chocolats
For chocolate and pastry-making professionals,
the criteria to be taken into account when choosing
a raw material are its flavor as well as its origin
and technical characteristics. Valrhona proposes
four types of chocolate in addition to pure pastes
and chocolate bars thus offering professionals
the opportunity to find the products which best
correspond to their requirements and which
they can transform with talent and expertise.

10

BLEND OF GRANDS CRUS

12

GRAND CRU DE TERROIR

14

PURE PASTES & BULK BARS

15

PROFESSIONAL SIGNATURE

16

Gourmet Creation

18

EXCLUSIVE VALRHONA INNOVATIONS

Blend of Grands Crus

With its Blend of Grands Crus range, Valrhona has created blends of chocolate with elaborate, unique flavors.
In their cocoa laboratory, Valrhonas 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.

DARK CHOCOLATE

Abinao
85%

GUANAJA
70%

5614

Bittersweet
& Elegant

Powerful & Tannic

Its high cocoa content
and unique blend
of Forastero beans
from Africa make Abinao
a Blend of Grands Crus
with a distinctive tannic
bitterness.

ashanti
67%

7025
Citrus fruit
& Intense bitterness

Guanaja offers
a delightfully intense
bittersweet tast,
revealing a whole
aromatic range
of warm notes.

Andoa Noir has a fresh

hit and powerful
bitterness that develop
and become more
nuanced through
tasting.

106: 3x1kg blocks

CARABE
66%

6725

extra bitter
61%

4654
Balanced
& Roasted

Chocolaty & Spicy

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%

andoa noirE
70%

4653

4657

Bitter & Chocolaty

Bittersweet with
a touch of acidity,
offering a perfect
balance against which
Carabe reveals
its chocolate
and roasted notes.

An powerful chocolate
taste over a backdrop
of bittersweet intensity
that gives rise to
its bold character.

100: 3x1kg blocks

107: 3x1kg blocks

102
Balanced
& Chocolaty

70%

Ashanti

6725

67%

Carabe
Extra Bitter

4654
107
4657
100

Caraque

102

*Shelf life: from date of production.

66%
61%
56%

Cremeux

7025

Glaze

Andoa Noire

Decoration

70%

Chocolate
drink

4653
106

Ice Creams
& Sorbets

Guanaja

Sugar 14%
Fat 48%
Sugar 29%
Fat 42%
Sugar 29%
Fat 42%
Sugar 32%
Fat 40%
Sugar 33%
Fat 40%
Sugar 38%
Fat 38%
Sugar 43%
Fat 37%

Sauce

85%

Mousse

5614

Ganache
for pastrymaking

Abinao

Ingredients

Molding

% min.
cocoa

Coating

Code

Name

Bonbon
ganache

Caraque develops notes

of roast nuts followed
by pronounced cocoa
flavours.

Shelf life*

14
months

3 Kg bag of beans

Packaging

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

14
months

14
months

10

3 Kg bag of beans
3 x 1 Kg blocks
3 Kg bag of beans
3 x 1 Kg blocks
3 x 1 Kg blocks

Optimal Recommended Possible

Not possible

MILK CHOCOLATE

Grands Chocolats

guanaja
lacte 41%

jivara
40%

7547

Creamy
& Chocolaty

Powerful
chocolate taste

A subtle touch of
biscuity caramel over
a powerful dairy taste
that gradually reveals
some intense aromas
overlaid with a delicate
bitterness and hints
of walnut.

189: 3x1kg blocks

orizaba
39%

7026

6591
Caramel & Cocoa

Jivara has a seductively

pronounced chocolatey
taste in perfect
harmony with its
vanilla-malt finish.

Guanaja Lacte has

a charmingly intense
not-too-sweet chocolate
taste enhanced
by lingering velvety
dairy notes.

andoa
lacte 39%

bitter
lacte 39%

4658

6640

Milky & Intensely

Chocolaty
Valrhona has selected
the very best organic,
fair-trade raw materials.
Andoa Lacte is
an extremely smooth
chocolate that will
enchant you with its milky
sweetness and intense
chocolate flavor.

Milky & Intense

Coating

Molding

Ganache
for pastrymaking

Mousse

Sauce

Ice Creams
& Sorbets

Chocolate
drink

Decoration

Guanaja Lacte

7547

41%

Sugar 34% Milk 24%

Fat 41%

Jivara

4658
189

40%

Sugar 34% Milk 23%

Fat 41%

Bitter Lacte

6591

39%

Sugar 42% Milk 18%

Fat 38%

Andoa Lacte

7026

39%

Sugar 34% Milk 26%

Fat 41%

Orizaba

6640

39%

Sugar 37% Milk 18%

Fat 39%

*Shelf life: from date of production.

Ingredients

11

Cremeux

% min.
cocoa

Name

Glaze

Code

Bonbon
ganache

Orizaba offers
a delicately smooth
taste of fresh milk
from the high pastures.
This delicious dairy
taste gives way
to deep and intense
creamy notes.

Shelf life*

Packaging

12
months

3 Kg bag of beans

12
months

3 Kg bag of beans
3 x 1 Kg blocks

12
months

3 x 1 Kg blocks

12
months

3 Kg bag of beans

12
months

3 Kg bag of beans

Optimal Recommended Possible

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.
Valrhonas sourcers have been touring the world for years to learn about each countrys 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).

araguani
72%

OTUCAN
69%

4656

It 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.

Araguani offers
a perfect balance
between warm notes
of raisins and chestnuts
and more spicy licorice
notes for exceptional
length on the palate.

manjari
64%

NEW
9789

Nyangbo offers
uniquely rounded
notes with a warm
chocolatey taste, giving
way to a second attack
filled with warm spicy
flavours. Its character
is backed up by a
delicate bitterness.

tanori
64%

4655
Pure Madagascar
Tangy & Red fruit

Pure Grenada
Spicy freshness

5571
Pure Dominican
Republic
Fruity & Intense

A fresh and acidic

attack of red fruit flavors
with a delicate finish
of roasted nuts. Manjari
- the unique result
of careful processing
techniques to preserve
the characteristics
of selected Madagascan
cocoa beans.

The islands natural

exposure to the wind
is expressed by
the intense freshness
of its delicate aromas.
The balance of
the chocolate note
is delicately enhanced
by a touch of
peppermint.

6085
Pure Ghana
Sophisticated
& Chocolaty

Pure Venezuela
Bitter & Chocolaty

Pure Venezuela
Raisins
& Bittersweet

KALINGO
65%

nyangbo
68%

NEW
9556

Tanori progressively
develops yellow fruit
flavours followed
by fresh touches
and finally lingering
notes of nuts over
a backdrop of cocoa
and freshy baked bread.

68%

Alpaco

5572

66%

Kalingo

9789

65%

Manjari

4655
117

64%

Tanori

5571

64%

Illanka

9559

63%

Maca

6221

62%

Bahibe Lacte

9997

46%

Tanariva

4659
3692

33%

*Shelf life: from date of production.

Cremeux

6085

Glaze

Nyangbo

Decoration

69%

Chocolate
drink

9556

Ice Creams
& Sorbets

Otucan

Sauce

72%

Mousse

4656

Ganache
for pastrymaking

Araguani

Molding

% min.
cocoa

Coating

Code

Name

Bonbon
ganache

117: 3x1kg blocks

Shelf life*

Sugar 27%
Fat 44%
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

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

Sugar 30% Milk 23%

Fat 43%
Sugar 37% Milk 28%
Fat 36%

12
months

3 Kg bag of beans

12
months

3 Kg bag of beans
3 x 1 Kg blocks

Ingredients

12

Packaging

Optimal Recommended Possible

Not possible

Grands Chocolats

alpaco
66%

Illanka
63%

5572

Pure Peru
Fruity & Creamy

Pure Ecuador
Oaky & Floral

A creamy texture
with a rare powerful
chocolate taste,
embellished by notes
of roasted peanuts.
An acidic impact and
flavors of black fruits.

MILK CHOCOLATE

Delicate, heady notes

of jasmine and orange
blossom melt into
a deep chocolate taste
that gives Alpaco
an almost stately
strength.

BAHIBE
LACTE 46%

NEW
9997

NEW
9559*

*Available
in January 2014.

TANARIVA
33%

Pure Dominican
Republic
Milky & Chocolaty
intensity

4659

Pure Madagascar
Milky & Caramel
Balanced acidulous
flavors smoothed
by pronounced dairy
and caramel notes.

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.

3692: 3x1kg blocks

13

maca
62%

6221
Pure Brazil
Dried apricots
& Black tea
A powerful chocolate
taste with notes
of dried apricot, roasted
cocoa bean and black
tea, enhanced with
a fine bitter finish.

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 Pte Alpaco

5569

100%

Pure Pte Manjari

5567

100%

Pure Pte Tanori

5570

100%

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

100%

Glaze

5568

Pure
Dominican
Republic

Pure
Madagascar

Chocolate
drink

Pure Pte Araguani

Ingredients

5570

Ice Creams
& Sorbets

% min.
cocoa

PURE PASTE

Sauce

Code

Coating

Name

tanori
5567

PURE PASTE

Pure
Ecuador

Bonbon
ganache

Pure
Venezuela

manjari
5569

Decoration

PURE PASTE

Mousse

5568

Ganache
for pastrymaking

100% cOcoa

PURE PASTE

Molding

araguani

Shelf life*

Packaging

Optimal Recommended Possible

*Shelf life: from date of production.

Not possible

Loose Valrhona Chocolate Bars

All of Valrhona chocolates are available in 100 g bars.
They are sold in plain cellophane sachets for personalization using your own name or brand.

Dark & Milk Chocolate

Abinao
85%

CARABE
66%

4347

Powerful
& Tannic

Code

% min.
cocoa

Abinao

4347

85%

Carabe

4349

Manjari
Tanariva Lacte

Name

manjari
64%

Balanced
& Roasted

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

14

4350

Tangy
& Red fruit

Shelf life*

*Shelf life: from date of production.

Ingredients

4349

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%

quatoriale
noire 55%

4663

extra noir
53%

4661
Specifically
designed
for coating

For fillings & cores

Special fillings
& cores

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.

4664

Extra Noir 53%

is appreciated for
its pronounced
chocolate taste
and its low cocoa
butter content.

103: 3x1kg blocks

satilia
noirE 62%

6366

Extra Cocoa
Paste 100%

Specifically
designed
for coating

Extra Cocoa Paste

gives a remarkably
intense, rich chocolate
taste to many recipes.

Milk Chocolate

Bitter on the attack,

followed by subtle
aromas of sweet almond
give way to long roasted,
chocolaty notes.

quatoriale
LACTE 35%

satilia
LACTE 35%

4662

134

6367
Specifically
designed
for coating

Specifically
designed
for coating

A dominant chocolate
taste with a hint
of biscuit and not too
sweet.

Equatoriale Lacte 35%

is Valrhonas milk
chocolate par
excellence for both
its smooth taste
and beautiful color.

4664

53%

Satilia Noire

6366

62%

Extra Cocoa Paste

134

100%

quatoriale Lacte

4662
112

35%

Satilia Lacte

6367

35%

*Shelf life: from date of production.

Sugar 43% Milk 19%

Fat 39%
Sugar 43% Milk 21%
Fat 37%

Cremeux

Extra Noir

Glaze

55%

Decoration

4661
103

Chocolate
drink

quatoriale Noire

Sugar 32%
Fat 37%
Sugar 43%
Fat 38%
Sugar 45%
Fat 31%
Sugar 37%
Fat 38%
Sugar 0%
Fat 54%

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

20 Kg carton

14
months

3 x 1 Kg blocks

12
months

3 Kg bag of beans
3 x 1 Kg blocks

12
months

20 Kg carton

Molding

Code

Coating

Name

Bonbon
ganache

112: 3x1kg blocks

15

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 Lcole du Grand Chocolats pastry chefs, Valrhona explores new tastes
and creates original flavor combinations.

MILK/WHITE CHOCOLATE

Opalys
33%

Ivoire
35%

8118

Pure whiteness

7098
Sweet caramel
delicacy

Smooth as silk

With its pure and

light color and velvety
texture, it offers
a not-too-sweet flavor
revealing harmonious
aromas of fresh milk
and natural vanilla.

LAIT ORANGE
35%

Caramlia
36%

4660

Caramlia is smooth,
indulgent and delicious.
Its velvety smoothness
instantly captivates
before it reveals an
intense, powerful and
creamy caramel flavor,
subtly enhanced by
savory hints of biscuit.

White chocolate, not

too sweet, with delicate
flavours of fresh milk
and vanilla.

140: 3x1kg blocks

123
A delicious combination
of high-quality chocolate,
dairy creaminess
and an intense citrus
freshness.
*Available from
October to April.

xocoline
lacte 41%

6972
The pleasure
of milk chocolate
with no added sugars

36%

Lait Orange

123

35%

Xocoline Lacte

6972

41%

*Shelf life: from date of production.

Cremeux

7098

Glaze

Caramlia

Decoration

35%

Chocolate
drink

4660
140

Ice Creams
& Sorbets

Ivoire

Sugar 32% Milk 33%

Fat 43%
Sugar 43% Milk 21%
Fat 41%
Sugar 34% Milk 20%
Fat 38%
Sugar 43% Milk 19%
Orange flavouring 0,3%
Fat 40%
Maltitol 35% Milk 24%
Fat 40%

Sauce

33%

Mousse

8118

Ganache
for pastrymaking

Opalys

Ingredients

Molding

% min.
cocoa

Coating

Code

Name

Bonbon
ganache

This couverture unveils

delicate, refined aromas,
with a smooth, not-toosweet 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.

Shelf life*

10
months

3 Kg bag of beans

12
months

3 Kg bag of beans
3 x 1 Kg blocks

12
months

3 Kg bag of beans

10
months

3 x 1 Kg blocks

12
months

3 x 1 Kg blocks

16

Packaging

Optimal Recommended Possible

Not possible

Dark Chocolate

Grands Chocolats

xocoline
65%

Xocopili
72%

5904
The pleasure
of dark chocolate
with no added sugars

6566

Spicy and sweet

dark chocolate
for dessert
applications

Savory and spicy

chocolate

Slightly acidulous,
the fruity notes blend
into the roasted
flavours, allowing
the development
of a delicate bitterness
with a touch of oakiness.

Caf noir
57%

xocomli
57%

5145

An intense savory
chocolate blended with
a subtle mix of spices
that will enhance any
original sweet creation.

A fresh, exotic
and delightful blend
of sweet spices
and citrus.

120
Combination
of Arabica
and Cocoa
A harmonious blend
of high-quality cocoa
beans with powerful
Mocha and Arabica
coffee beans.

Noir orange
56%

122

57%

Caf Noir

120

57%

Noir Orange

122

56%

*Shelf life: from date of production.

Cremeux

6566

Glaze

Xocomli

Decoration

72%

Chocolate
drink

5145

Ice Creams
& Sorbets

Xocopili

Maltitol 34%
Fat 42%
Sugar 26% Spices 4%
Fat 42%
Sugar 34% Spices 2%
Fat 38%
Sugar 40%
Coffee 1,3% Fat 37%
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 tasty combination
between fine cocoa
flavours and
the pervasive freshness
of orange notes.

Shelf life*

14
months

3 x 1 Kg blocks

18
months

1 Kg
tub of pearls

14
months

1 Kg
tub of pearls

10
months

3 x 1 Kg blocks

10
months

3 x 1 Kg blocks

Packaging

17

Optimal Recommended Possible

Not possible

Exclusive Valrhona
YOU WERE ALREADY FAMILIAR WITH DARK CHOCOLATE - NOW DISCOVER THE P125 COEUR DE GUANAJA DARK CHOCOLATE
CONCENTRATE.
Valrhonas Research and Development Department has developed an innovative technology to present you with the very first Dark Chocolate
Concentrate: P125 Coeur de Guanaja. Made with the same blend of fine cocoas as Guanaja, it is a technical solution intended to boost
the chocolate intensity of your recipes.
Indeed, in some recipes, the cocoa butter contained in chocolate couvertures limits the amount of chocolate use (the chocolate flavor
is then quite mild and the color is light) or requires the use of cocoa powder (the flavor and color are naturally less chocolaty).

P125
cur de Guanaja

Chocolate concentrate
THE ADVANTAGES:
Intense chocolate flavour
Smoother texture
Intense chocolate colour

6360

Glaze

Decoration

Chocolate
drink

Ice Creams
& Sorbets

Sauce

Mousse

80%

Sugar 19%
Fat 34%

Ganache
for pastrymaking

Ingredients

Molding

% min.
cocoa

Cremeux

P125 Cur
de Guanaja

Code

Coating

Name

Bonbon
ganache

6360

Shelf life*

Packaging

18
months

3 Kg
bag of beans

Optimal Recommanded Possible

*Shelf life: from date of production.

P125 Cur
de Guanaja
is not suitable for
tempering, molding
or coating.

Not possible

Packaging Innovation
In 2014, all 5 kg buckets* will be replaced with the Valrhona 3 kg stand-up pouch.

The ADVANTAGES

Practical

because of its handling and stability

HygieniC

because the product has little contact with the outside

Homogenization facilitated

* Except for Almond/Hazelnut 50% Old-fashioned (2263) and Almond/Hazelnut 50% Crunchy Fruit (5621), which will remain in 5 kg buckets.

18

Grands Chocolats

Innovations
AFTER DARK, MILK AND WHITE CHOCOLATE DISCOVER DULCEY BLOND CHOCOLATE 32%

Valrhona launched its Dulcey Blond Chocolate 32% with its unique characteristics in September 2012. It was inspired by Frdric Baus
original recipe and has been enhanced by our experts.
This new recipe, which is even more divinely indulgent than other white chocolates, richer than milk chocolate and sweeter than dark
chocolate, provides craftsmen and chefs with a new forum for expression.

DULCEY
32%
Creamy & Toasty
THE ADVANTAGES:
A unique blond color that stands out
A delicious taste thats not too sweet
with intense biscuity flavors and
a pinch of salt
A creamy texture

9458

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

Flavor pairing suggestions from lEcole du Grand Chocolat: 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.

Shelf life*

12
months

Packaging

3 Kg bag of beans

Optimal Recommended Possible

*Shelf life: from date of production.

Blond chocolate is not a regulated category.

19

Not possible

Nuts
Enjoy the warm, nutty taste
of Valrhonas range of Pralins,
Gianduja Style and Almond Pastes.

22

PRALINS

24

GIANDUJA STYLE

25

Almond Pastes

21

Pralines

THE RULE OF 3: To choose your Pralin, you now have three key elements

NUT

Almond
Hazelnut
Almond/Hazelnut

FLAVOR

Intense caramelized flavor
Nutty notes

INTENSITY

Roasted notes

Cooked caramel

NUTTY NOTES

Grands Pralins Almond (Valencia, Spain)

ALMOND
55%

NEW
10201

ALMOND
70%

Its extremely pure flavor gives a surprising

balance between the sweetness of the fruit
and the lingering flavor.

9015

Delicately sweet and lingering flavor.

Its roasted notes enhance the intensity
of the almond flavor.

INTENSE CARAMELIZED FLAVOR

Roasted notes

ALMOND
50%

Roasted notes

ALMOND
60%

2259

The Almond Praline 50% offers a fine

balance between cooked caramel notes
and sweet notes.

2260

Exceptional notes of cooked caramel

and delicate sweetness.

Cooked caramel

Cooked caramel

NUTTY NOTES

Grands Pralins Hazelnut (Roman, Italy)

HAZELNUT
55%

NEW
10203

HAZELNUT
66%

Authentic and pure, its nutty notes

will intensify as you enjoy tasting.

7531

Rare fruity intensity. The pure taste

of hazelnut adds a lingering finish.

INTENSE CARAMELIZED FLAVOR

Roasted notes

HAZELNUT
50%

Roasted notes

HAZELNUT
60%

2257

The taste of this praline with strong

accents of cooked caramel reveals
end notes of hazelnut.

2258

This Hazelnut Praline 60% is delicately

sweet with notes of soft caramel.

Cooked caramel

Cooked caramel

22

Nuts

Grands Pralins Almond/Hazelnut

NUTTY NOTES

(Valencia, Spain / Roman, Italy)

ALMOND
HAZELNUT 60%

NEW
10202

ALMOND
HAZELNUT 50%
FRUITY

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.

A beautiful harmony of nutty notes

produced by the subtle scent of green
almond and the powerful fragrance
of fresh hazelnut.
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%

2261
Subtle notes of sweet and sugary caramel
preserve the flavor of almonds and hazelnuts
in this 50% fruit praline.

2262: 1,5kg tub

Code

Taste

% nuts

Almond

10201

Nutty notes

55%

Almonds 55% Sugar 45% Fat 27%

Almond

9015

Nutty notes

70%

Almonds 70% Sugar 30% Fat 36%

Almond

2259

Intense caramelized flavor

50%

Almonds 50% Sugar 50% Fat 30%

Almond

2260

Intense caramelized flavor

60%

Almonds 60% Sugar 40% Fat 34%

Hazelnut

10203

Nutty notes

Ingredients

55%

Hazelnuts 55% Sugar 45% Fat 33%

Ice cream
making

Cooked caramel

Chocolate
fillings

Fruit

Roasted notes

Confectionary

INTENSE CARAMELIZED FLAVOR

Roasted notes

Shelf life*

Packaging

Packaged in 2014
stand-up pouches

12 months

3 Kg stand-up
pouch

10201

12 months

5 Kg tub

10864

12 months

5 Kg tub

10858

12 months

5 Kg tub

10857

12 months

3 Kg stand-up
pouch

10203

12 months

5 Kg tub

10863

12 months

5 Kg tub

10861

12 months

5 Kg tub

10862

12 months

3 Kg stand-up
pouch

10202

12 months

5 Kg tub

10860

Hazelnut

7531

Nutty notes

66%

Hazelnuts 53% Almonds 13%

Sugar 34% Fat 42%

Hazelnut

2257

Intense caramelized flavor

50%

Hazelnuts 50% Sugar 50% Fat 30%

Hazelnut

2258

Intense caramelized flavor

60%

Hazelnuts 60% Sugar 40% Fat 38%

Almond Hazelnut

10202

Nutty notes

60%

Almonds 30% Hazelnuts 30%

Sugar 40% Fat 33%

Almond Hazelnut

4697

Nutty notes

50%

Almonds 25% Hazelnuts 25%

Sugar 50% Fat 31%

Almond Hazelnut

2263

Nutty notes

50%

Almonds 25% Hazelnuts 25%

Sugar 50% Fat 31%

Except
marbling

12 months

5 Kg tub

2263

Almond Hazelnut

5621

Nutty notes

50%

Almonds 25% Hazelnuts 25%

Sugar 50% Fat 28%

12 months

5 Kg tub

5621

Almond Hazelnut

2261
2262

Intense caramelized flavor

50%

Almonds 25% Hazelnuts 25%

Sugar 50% Fat 30%

12 months

5 Kg tub
1,5 Kg tub

10859

fruity

old-fashioned
crunchy fruity

*Shelf life: from date of production.

23

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.

Milk Chocolate
Hazelnut 36%

6993

Light Brown
Hazelnut 39%

Blend of fine cocoa

beans, hazelnuts and
milk. Creamy melting
texture.

Forthright dark
chocolate and hazelnut
taste. Very intense
flavour.

Hazelnut paste
thickened with cocoa
butter.

% min.
nuts

Dark Chocolate Hazelnut

2264

33%

Hazelnuts 33% Sugar 34% Cocoa 28% Milk 3% Fat 40%

Milk Chocolate Hazelnut

6993
7112

36%

Hazelnuts 36% Sugar 35% Cocoa 16% Milk 13% Fat 39%

Light Brown Hazelnut

2266

39%

Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36%

Ingredients

Chocolate
fillings

7112: 1kg block

Code

Name

2266

Ice cream
making

2264

Confectionary

Dark Chocolate
Hazelnut 33%

Shelf life*

Packaging

9 months

3 x 1 Kg blocks

9 months

3 x 1 Kg blocks
1 Kg block

9 months

5 Kg tub

Recommanded

*Shelf life: from date of production.

24

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.

Almond Pastes
from Provence
50%

3212

3211

High in nuts, characteristic taste

of Provenal almonds, low in sugar.

Decorative
Almond Paste
33%

7942

5090

Code

% min.
dried fruit

Ice cream
making

Chocolate
fillings

Nice fruity taste. Light colour makes

it suitable for addition of colouring agents.

Confectionary

A pure and intense almond taste

thats low in sugar. Very easy to use.

Almond Pastes from Provence

3212

70%

Almonds 70%

Almond Pastes from Provence

3211

50%

Almonds 50%

Expression Chocolatiers Almond Paste

7942

55%

Almonds 55%

Decorative Almond Paste

5090

33%

Almonds 33%

Name

Ingredients

Modeling

Expression
Chocolatiers
Almond Paste
55%

Characteristic taste of Provenal

almonds, balanced.

Decorations

Almond Pastes
from Provence
70%

Shelf life*

Packaging

5 months

4 Kg basket

9 months

4 Kg basket

8 months

3,5 Kg basket

12 months

4 Kg basket

Recommanded

*Shelf life: from date of production.

25

Not possible

Service
Products
Valrhona offers a range of products to help you
with your creations and optimize your time
without compromising quality.

28

READY TO FILL

29

FINISHINGS

30

FILLINGS

31

DECORATING ARTICLES

31

CHOCOLATE DRINK

31

READY TO USE

27

Ready to Fill

FOR MAKING
CHOCOLATE BONBONS

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.

DARK CHOCOLATE
HOLLOW FORM

DARK CHOCOLATE
palet

1732
Dark chocolate 55%
Ingredients: Cocoa 55%
Sugar 43% - Fat 38%

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%

Packaging: 1 box of 504 pieces

Shelf life*: 12 months
Weight: Approximately 2.6 g each

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%

spheris

spheris

4322
Dark chocolate 55%

MIDI FORMAT:
FOR MAKING MINI-CAKES

MINI FORMAT:
FOR MAKING PETITS FOURS

Packaging: 1 box of 504 pieces

Shelf life*: 8 months
Weight: Approximately 2.6 g each

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

28

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

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

SOFT ABSOLU
GLAZE

2051

DARK CHOCOLATE
GLAZE

39% minimum
Cocoa
Packaging: 1 Kg jar
Shelf life*: 6 months
Before opening:
temperature < 20C
After opening:
refrigerator/use within
4 days

*Shelf life: from date of production.

29

150

MILK CHOCOLATE
GLAZE

152

18% minimum
Cocoa

4,5% minimum
Cocoa

Packaging: 5 Kg tub
Shelf life*: 9 months
Storage: In a cool,
dry place between
16 and 18C

Packaging: 5 Kg tub
Shelf life*: 9 months
Storage: In a cool,
dry place between
16 and 18C

Fillings
Valrhonas range of fillings perfectly adapts to your recipes for greater chocolate intensity and added crunch.

etnao
guanaja

6896
Guanaja dark chocolate
ganache

etnao
passion

Packaging: Box of 40
Shelf life*: 8 months
Weight: Approximately
20 g each

etnao
pralin

6897
Milk chocolate
and roasted hazelnut
ganache

4341

etnao
COCONUT

DARK CHOCOLATE
CRUNCHY
PEARLS

Packaging: 4 Kg bag
Shelf life*: 14 months

172

DARK CHOCOLATE
STICKS

230 sticks
of dark chocolate 55%
Pure cocoa butter

159

4719
Puffed grains coated
in dark chocolate 55%
Pure cocoa butter

CRUNCHY
CARAMELIA
PEARLS

171

COCOA
BUTTER

DARK CHOCOLATE
STICKS

300 sticks
of dark chocolate 55%
Pure cocoa butter

160

8425
Puffed grains coated
in milk chocolate 36%
with a delicious
caramel taste
Pure cocoa butter
Packaging: 3 Kg bag
Shelf life*: 12 months

Packaging:
Box of 300 sticks
Shelf life*: 14 months
Weight: 5.5 g each

LIQUID CLARIFIED
BUTTER

170
500 sticks
of dark chocolate 55%
Pure cocoa butter
Packaging:
Box of 500 sticks
Shelf life*: 14 months
Weight: 3.3 g each

5009

Ingredients:

Ingredients:

Ingredients:

100% cocoa - Fat 21%

100% cocoa butter

Fat 100%

99.9% concentrated butter

Maximum moisture 0.1%

Packaging:
Box of 3 x 1 Kg bags
Shelf life*: 24 months

Cocoa
nibs

Coconut-flavored milk
chocolate ganache

Packaging: 3 Kg bag
Shelf life*: 14 months

Packaging:
Box of 230 sticks
Shelf life*: 14 months
Weight: 7 g each

COCOA
POWDER

6777

Packaging: Box of 40
Shelf life*: 8 months
Weight: Approximately
20 g each

Dark chocolate 55%

Pure cocoa butter

DARK CHOCOLATE
STICKS

Milk chocolate
and passion fruit pure
ganache
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
PEARLS

6776

3285

Packaging: 3 Kg tub
Shelf life*: 8 months

clat
dor

Ingredients:

8029
Bits of crpe dentelle

100% cocoa beans

Fat 54%

Packaging:
4 Kg box (4 x 1 Kg bags)
Shelf life*: 12 months

Packaging: 1 Kg bag
Shelf life*: 12 months

30

Packaging: 2 Kg box
Shelf life*: 12 months

Service Products

Decorating Articles
DARK CHOCOLATE
vermicelli

180

DARK CHOCOLATE
SEQUINS

Pure cocoa butter

185

BLUE
DECORATION

Packaging: 1 Kg box
Shelf life*: 14 months

ORANGE
DECORATION

Permanent
Pure cocoa butter

Packaging: 1 Kg box
Shelf life*: 14 months

143

141

Packaging:
3 x 1 Kg blocks
Shelf life*: 12 months

YELLOW
DECORATION

Between 1/10 and 15/4

Pure cocoa butter

144
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

183
Pure cocoa butter

Packaging: 1 Kg box
Shelf life*: 14 months

Pure cocoa butter

GREEN
DECORATION

FINE DARK
CHOCOLATE GRANULES

Pure cocoa butter

Packaging: 1 Kg box
Shelf life*: 14 months

FINE DARK
CHOCOLATE FLAKES

184

142
Permanent
Orange flavored
Pure cocoa butter

Packaging:
3 x 1 Kg blocks
Shelf life*: 10 months

PINK
DECORATION

146
Between 1/10 and 15/4
Pure cocoa butter
Packaging:
3 x 1 Kg blocks
Shelf life*: 12 months

Chocolate Drink
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.

CELAYA
HOT CHOCOLATE

3209
Chocolate drink
with 17.5% dark chocolate
Packaging: 6 x 1 Liter
Shelf life*: 8 months

Ready to Use
DARK CHOCOLATE
MOUSSE & SOUFFL

3717
Chocolate preparation for mousses
and souffls (65% chocolate)
Ingredients: Cocoa 34%
Sugar 32% - Milk 24% - Fat 20%

Packaging: 3 Kg basket
Shelf life*: 6 months at 4C
Store at 4C: max. 5 days after opening

31

*Shelf life: from date of production.

GB 10304. Crdits photos : Sophie Brandstrm - Ginko - P. Lippmann - T. Valla - J. Bryon - Y. Geoffray.

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presents Valrhonas activities in the form of programs combining education,
training, innovation and interviews with passionate individuals.

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