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Y O U R P A S S I O N D E S E R V E S E X C E P T I O N
CHOCOLATEBONBONS& COFFEE BREAK RANGECATALOGUE 2015-2016
Valrhona is a French chocolatier that has been providing exceptional chocolate since 1922. Created by and for pastry chefs, Valrhona dedicates all of its expertise, high standards, and passion to culinary professionals, making each taste an exceptional experience.
Chosen by the world's most prestigious chefs and craftsmen for its vast range of aromatic profiles, continually enhanced by innovation, Valrhona's ambition is to broaden people's culinary horizons by offering a variety of unique and recognizable chocolate flavors that continuously create more pleasure and excitement.
AUX SOURCES DU GRAND CHOCOLAT
2
Take a look at our website exclusively for gastronomy professionals
By creating your online account, you will have access to exclusive services, dedicated advice and information that will support, inspire and set apart your pastry creations.
Decorations with piping cones (cornets) Decorations with forks Placement of nuts
www.valrhonapro.com
VALRHONA, PASSIONATE CONFECTIONER SINCE 1922 Valrhona Grand Chocolat Bonbons are the result of artisanal craftsmanship combining know-how with innovation. Passionate about their craft, Valrhona master confectioners preserve a long tradition of quality and excellence in the Rhone Valley of France. Every gesture and each technique matter. By selecting and assembling the finest ingredients, Valrhona master confectioners delicately compose singular and authentic creations. This exquisite work, backed by extensive expertise in Grand Chocolat, demonstrates Valrhona's commitment to the quest for perfection.
VALRHONA, CREATOR OF GOURMET INDULGENCEA Valrhona Grand Chocolat bonbon comprises a recipe, taste, texture, and decoration. It's alchemy that provides gourmets with an incomparable taste experience. Inspired by Grand Chocolat, Valrhona continuously enriches its range of creations with new, elegant, and refined chocolate indulgences. Beyond innovation, Valrhona stands by its long confectionary experience and safeguards iconic recipes that have stood the test of time, such as "Palet Or", "Rinette", and "Orangette".
VALRHONA, LOYAL PARTNER TO PROFESSIONALS By providing professionals with innovative, gourmet creations and consistent quality, Valrhona offers the best of its longstanding expertise. Customer support and satisfaction are the very essence of Valrhona's approach. In addition to requirements for quality and availability, Valrhona pays special attention to each and every one of its clients and customers. Professionals therefore have access to many services for developing and growing their business, such as tools, training courses, and personalized follow-up.
Chocolate Bonbons and Coffee Break Range
SINCE
3
NEW FOR
2015◆
DULCEY MEDITERRANEAN ..... 12247
Dulcey chocolate disc withorange zests, apricot,hazelnuts and pistachios.
• Fruity and nutty notes.• Crunchy.
Delectable chocolate bonbons available all year long.
This Blond Dulcey mendiant is a new twist on the classics, a perfect blend of the crunch and freshness of nuts.
PROMESSE PRALINÉ CRÊPE DENTELLE ....................11895
Smooth praline combined with crispy crêpe-dentelle cookies.Decorated with piped milk chocolate.
The new gem of Valrhona haute confiserie , Promesse Praliné Crêpe Dentelle, crunchy and intense, will awaken the most indulgent senses.
CLASSIC COLLECTION
With an array of colors and stylish flavors, such as Raspberry, Passion Fruit, Hazelnut, and Macaé Grand Cru from Brazil, the Pop line will ignite your range of chocolate bonbons !
MACAÉ ............................... 12069
Dark chocolate ganache Grand Cru Macaé 62% pure Brazil coated in dark chocolate.
HAZELNUT POP ....................12073
Hazelnut ganache coated in milk chocolate.
PASSION FRUIT POP ............. 12071Passion fruit ganache coated in milk chocolate.
RASPBERRY POP ................. 12067Ganache with raspberry puree, coated in dark chocolate.
4
ESPRIT DE NOËL CARAMELIA ....... 12013
Caramélia 36% milk chocolateSmooth, indulgent, and rich.Assortment of 5 figures.
• Assortment of 5 shapes : star, snowman, gingerbread man, Christmas tree, and Christmas ball.
• Caramélia 36% couverture• Height: 3.5 - 4 cm• Width : 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g
THE CHRISTMAS COLLECTION
Designed specially for the Holidays, the milk chocolate Caramélia Spirit of Christmas unveils notes of biscuit and caramel and will make big and small melt with pleasure.
More creations in the Esprits de Noël collection to immerse yourself in the magic of the Holiday Season !
NIBBLES SELECTIONOffer your customers little samples of pleasure they can try on the spot or take with them.
NEW "FANTAISIES"
To make foodies and gourmets go wild, try the new "Fantaisies": scrumptious little balls of crispy cereal grains coated in dark or milk chocolate and almonds adorned with white chocolate…There's something for everyone!
NEW "BOUCHÉES"
Nestled in an indulgent and generous format are delicious bites of salted caramel and Gianduja, perfect for sampling pleasures and succumbing to temptation…
DARK CHOCOLATE CROUSTIBILLES ........................ 11849
IVOIRE AMANDAS ...................11705Roasted almondscoated in white chocolate.
CARAMELIA CROUSTIBILLES .. 11786 BAR'ROC ................................ 12039Gianduja interior, decorated with almond pieces and coated in milk chocolate.
ONDINE .................................. 12248Bar filled with salted carameland coated in dark chocolate.
Crispy cereal grainscoated in dark chocolate.
Crispy cereal grainsCoated in Caramélia chocolate.
Chocolate Bonbons and Coffee Break Range
Available from 17/09/2015 to 31/12/2015Packaging: 2 kg boxes
5
THE CHRISTMAS COLLECTIONSales Tips 10Esprits de Noël 12Truffles 12Scintillantes 13Étincelles 14"Confiseurs" 16"Chardons" 16
NIBBLES SELECTIONSales Tips 40"Fantaisies" 42Bars of Chocolate 43"Bouchées" 44
COFFEE BREAK RANGESales Tips 48"Carrés" 50"Éclats" 50"Lingots" 50
CLASSIC COLLECTION Sales Tips 20Ganaches 22Pralinés 28Nuts And Candied Fruits 32Exclusives 34Promesses 36
CONTENTS
1846
08 38
7
Esprits de Noël
Truffles
Scintillantes
4
5
6
1
2
3
Delight your customers for the holiday season with our Christmas chocolate bonbons!
Étincelles
"Confiseurs"
"Chardons"
ALLERGENS
Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens : Nuts, among others.
STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS
Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).
Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.
In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%.
The chocolates must be consumed before the Best By Date* listed on the package.
THE CHRISTMAS COLLECTION
*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.
9
1
Make Christmas a special event in your shopTo attract and engage customers.
SALES TIPS
Set the sceneCreate a whole universe in your display case just as in your shop.
› Use decorations (mobiles, garlands, objects…), molds, and decals…
labels
Use special packaging and wrapping for the occasionTo carry your Christmas theme out of the shop.
3
› Take advantage of our exclusive Christmas specials to make the most of the season with truly festive recipes and don't forget our wrapped liquor chocolates, always a big hit at Christmas.
› Diversify with our Spirit of Christmas "fritures" line or our new "Scintillantes" collection of wrapped chocolates.
› Display large formats and boxes with festive colors or gift-wrapped and tied with ribbons.
› For "fritures" or individually wrapped chocolates, use festive sachets or cones!
› Increase your chocolate bonbon shelf space by 50% at Christmas time, compared to the rest of the year Draw attention to your Christmas Products with attractive signs.
› Draw from your usual "fritures" or wrapped bonbon collections to create special Christmas products, decorated for the occasion. In addition, provide pre-packaged products next to the cash desk to bolster impulse buys.
gift wrapping
Give your product range a new twist with Christmas exclusives.Showcase your special Christmas temptations : chocolate bonbons rule at Christmas !
SALES TIPS
Christmas chocolate bonbon selection2
The Christmas Collection
Apply the same dedicated approach to all
special occasions year-round(Valentine's Day, Easter,
Mothers Day, Fathers Day, Spring, Fall, etc...)
GOOD TO KNOW
Masking tape
ESPRIT DE NOËL CARAÏBE ............11206Grand Cru Caraïbe 66% dark chocolate.Long-tasting flavor and aromatic.Assortment of 5 figures.
• Assortment of 5 figures : star, snowman, gingerbread man, Christmas tree, Christmas ball.
• Caraïbe 66% couverture• Height: 3.5 - 4 cm• Width: 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g
ESPRIT DE NOËL DULCEY .............. 11207Dulcey 32% chocolate. Creamy and biscuity.Assortment of 5 figures.
• Assortment of 5 figures: star, snowman, gingerbread man, Christmas tree, Christmas ball.
• Dulcey 32% couverture• Height: 3.5 - 4 cm• Width: 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g
ESPRIT DE NOËL CARAMELIA ....... 12013Caramélia 36% milk chocolate. Smooth, indulgent, and rich. Assortment of 5 figures.
• Assortment of 5 shapes : star, snowman, gingerbread man, Christmas tree, and Christmas ball.
• Caramélia 36% couverture• Height: 3.5 - 4 cm• Width : 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g
TRUFFE GUANAJA ....................7364Dark chocolate ganache made from Grand Cru Guanaja 70%.
• Powerful and long-lasting flavor.• Melting center.
TRUFFE GUANAJA-ORANGE ... 8394Dark chocolate ganache made from Grand Cru Guanaja 70%,orange-flavored.
• Dusted with cocoa powder.• A creamy center.• Powerful cocoa taste
with an orange finish.
TRUFFE CROUSTIPRALINÉ .......7366Almond and hazelnut fruity praline mixed with crisp cereals.
• Decorated with chopped almonds.• Crispy texture.• Melting center.
TRUFFE CITRON .......................7368Ganache with lemon pulp.
• Yellow coating.• Sweet and tart notes.• Melting center.
TRUFFE RHUM COCO ................7370Ganache flavored with rum.
• Decorated with coconut flakes.• Intense.• Melting center.
TRUFFE TANARIVA CARAMEL ..7365Caramel and milk chocolate ganache made from Grand Cru Tanariva 33%.
• A hint of salt.• Melting center.
TRUFFE DULCEY PRALINÉ ...... 11143Fruity praline with 70% almonds.
• Biscuity notes and dried fruits in a melting centre.
Esprits de NoëlChristmas takes shape and flavor with playful and amusing assortments molded in the shape of 3 Valrhona Grand Chocolats.
TrufflesA delectable selection.A careful pairing of textures: succumb to the crisp chocolate shell surrounding a soft, melt-in-your-mouth inside.
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
Available from 17/09/2015 to 31/12/2015Packaging: 2 kg boxes
Dark Dark Dark
DarkDark
Dulcey
THE CHRISTMAS COLLECTION
12
The Christmas Collection
JIVARA MILK CHOCOLATE
Milk chocolate ganache Grand Cru Jivara 40%.
• Notes of cookie and nuts in a melting center.
CARAÏBE NOIRDark chocolate ganache Grand Cru Caraïbe 66%.
• Fragrant with a long finish.• Smooth and fruity notes.
ALMOND MILK CHOCOLATE
Dark chocolate "Créole" ganache and Milk Chocolate with almond flavoring.
• Fruity and smooth.
FLAKY DARK CHOCOLATE PRALINÉ
Almond-Hazelnut praline and crêpe dentelle cookies.
• Notes of nuts.• Crispy.
MILK CHOCOLATE PRALINÉ
Almond-Hazelnut praline.
• Melting texture.
Milk Chocolate
Dark Chocolate
Dark Dark
Milk Milk Milk
IVOIRE BLACK CURRANT Ganache with black currant puree.
• Tart notes.
White
White
Available from 02/11/2015 to 31/12/2015Packaging : 2 kg boxes
13
Scintillantes ...............................................................................................................11504Valrhona's festive collection, a must-have for celebrating the Holiday Season !
THE CHRISTMAS COLLECTION
ARIÈS ........................................2397Dark chocolate ganache made from Grand Cru Caraïbe 66%.
• Decorated with a touch of silver.• Long-tasting flavor and aromatic.
LYRA ........................................ 4285Passion fruit ganache.
• Decorated with a touch of gold.• Smooth texture.• Good balance with hints of
passion fruit and creamy notes.
OCTANS ....................................8393Salty caramel flavored milk chocolateganache made with Grand Cru Jivara 40%.
• Decorated with gold and silver flakes.• Strong creamy taste with
delicate caramel notes.• Melting texture.
ANTHARÈS .............................. 2394 Milk chocolate ganache infused with the bergamot flavor of Earl Grey tea.
• Decorated with flakes of gold and silver.
• Sweetness.
AURIGA .................................... 2861A red berry ganache with a hint of blackberry liquor.
• Decorated with flakes of gold and silver.
ALTAÏR ..................................... 3026Hazelnut praline 60% with pecan pieces.
• Decorated with a stroke of dark chocolate and a touch of silver.
• Intense nutty taste and roasted notes.• Crunchy texture.
ORIANA ................................... 2864Hazelnut praline 60% and wafer-thin crêpe crumbs with five spice.
• Decorated with a touch of silver.• Intense nutty taste and spicy notes.• Crispy texture.
POLARIS .................................. 4284Milk chocolate and coffee ganache with a hint of whisky.
• Decorated with a touch of silver.• Melting.
VEGA ........................................2863Hazelnut praline 60%.
• Decorated with a touch of silver.• Intense roasted nuts taste
and caramel notes.
ANDROMA ................................2867Milk chocolate Giandujawith hazelnut tidbits.
• Decorated with flakes of silver.• Gourmet flavors.• Crunchy texture.
14
Étincelles Festive and refined chocolates adorned in silver and gold, bearing names from faraway galaxies.
Available from 09/11/2015 to 31/12/2015Packaging: 2 kg boxes
Dark
Milk
White
Dark DarkDark Dark
Milk MilkMilk Milk
White White
The Christmas Collection
ATRIA .......................................6823 Milk chocolate Gianduja with bits of Breton butter cookie.
• Decorated with flakes of gold and silver.
• Crispy texture.
PERSEA ................................... 4687Hazelnut praline 60% and grated coconut.
• Decorated with a touch of silver.• Melting texture.
TRUFFE CARAÏBE ..................... 3510Dark chocolate ganache made from Grand Cru Caraïbe 66%.
• Dusted with cocoa powder.• Tender, melt-in-your-mouth
ganache made with dairy cream with fruity chocolate.
15
Dark Dark Dark
LIQUOR
“Confiseurs”Liquor chocolates wrapped in colorful shiny paper.
"Chardons"Thistle-shaped, liquor-filled colored chocolates.
16
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
CONFISEUR MIRABELLE ...........4327Mirabelle plum brandy (60°).
• Wrapped in shiny yellow paper.• Fruity notes.
CERISE & KIRSCH ....................... 381A cherry, kirsch (50°) and fondant.
• Molded dark chocolate "shell" and wrapped in shiny red paper.
• Powerful, with notes of cherry stones.
CONFISEUR CHARTREUSE ......... 481Green Chartreuse (70°).
• Wrapped in shiny green paper.• Aromatic notes of green plants.
CHARDON CASSIS ......................467Infused with blackcurrant (40°) and blackcurrant buds.
• Mauve coating.• Intense berry flavors.
CHARDON MIRABELLE .............. 465Aged Mirabelle plum brandy (60°).
• Yellow coating.• Fruity notes.Not available in the US
CHARDON KIRSCH .................... 464Kirsch brandy (50°).
• Blue coating.• Powerful with notes of cherry stones.
CHARDON GRAND MARNIER® .......463Grand Marnier® liquor (50°).
• Orange coating.• Orange notes.
CONFISEUR FRAMBOISE ............483Raspberry brandy (60°).
• Wrapped in shiny fuchsia paper.• Fruity notes.
CONFISEUR COGNAC .................482French brandy (60°).
• Wrapped in shiny apricot-colored paper.• Strong, sweet with amber notes.
CONFISEUR KIRSCH .................. 486Kirsch brandy (50°).
• Wrapped in shiny red paper.• Powerful with notes of cherry stones.
CONFISEUR POIRE .....................487Williams pear brandy (50°).
• Wrapped in shiny golden paper.• Fruity notes.• Intense.
CHARDON GENEPI .................... 462Genepi (86°).
• Green coating.• Plant flavors.
CHARDON POIRE ...................... 466Williams pear brandy (45°).
• Coated in dark chocolate.• Fruity notes.• Intense.
CHARDON FRAMBOISE .............. 461Raspberry brandy (60°).
• Pink coating.• Fruity notes.
CHARDON ARMAGNAC ............. 460Armagnac liquor (60°).
• Coated in Ivoire white chocolate.• Fruity.• Sweet.
CONFISEUR GRAND MARNIER® 484Grand Marnier® (50°).
• Wrapped in shiny orange paper.• Orange notes.
Perfect for adults.Inside the chocolate bonbon a sugar "shell"contains alcohol thanks to a special crystallization process.
Dark
Dark
Dark
Dark
Dark
Dark
Dark
Dark
The Christmas Collection
17
PANACHÉ CONFISEUR .............. 33012 kg assortment: Raspberry, Kirsch, Pear.
• Wrapped in shiny paper.• Fruity notes.
PANACHÉ CHARDON ............... 33004 Kg assortment : Armagnac, Raspberry, Kirsch, Grand Marnier®, Mirabelle, Pear.
• Coated in colored decorations.• Fruity notes.• Intense.Not available in the US
CHARDON DULCEY WHISKY CAFÉ... 11152Whisky (60°) and coffee extract.
• Coated in Dulcey 32% chocolate.• Harmonious mixture of malted and roasted
flavors with a final biscuity touch.
Dark
CLASSIC COLLECTION
Ganaches
Pralinés
Nuts and candied fruits
4
5
1
2
3
Boxes of Chocolate Bonbons are ideal gifts all year round. Explore our wide range of exquisite chocolates and tips for showcasing them in your boutiques.
Exclusives
"Promesses"
ALLERGENS
Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens: Nuts, among others.
STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS
Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).
Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.
In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%..
The chocolates must be consumed before the Best By Date* listed on the package.
*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.
19
SALES TIPS
Be visible › Use the right amount of space needed. › Where customers pass by. › Clearly visible from outside the shop.
Provide a comprehensive range › Composed of 25 products, minimum. › A balanced range of products :
COATINGS 60% dark chocolate, 30% milk chocolate, and 10% white chocolate.
INTERIORS 40% ganaches (G) , 30% pralinés (P), 30% other (O) : almonds, nougats, fruit jellies...
Showcase the products Display : › Use transparent trays to display chocolates by product type. › Provide labels with the name and description of each product. › Present various packaging types and styles
for all occasions: sachets, mini-boxes, gift boxes… › Display the per-piece price of packaged collections.
Chocolate bonbons Are ideal all year round.
You stand behind your product rangesAs an artisan confectioner, you are an expert in your field. The products you provide set you apart from those produced industrially and sold in big retail outlets.Feel free to capitalize on this distinction and the dedication to your craft.
ExcellentprofitabilityMinimal labor investment for a product perceived to have high added value.
Perfect forgift giving A box of chocolates is a timeless and welcome gift all year long, just like a bouquet of flowers.
PralinéIntense Lait
Intense almond hazelnut praline.
TIPS FOR MAXIMIZINGYOUR CHOCOLATE BONBON SALES
1
2
3
G
P
O
G
P
O
G
P
O
G
P
O
G
P
O
G
P
O
G
P
O
G
P
G
P
20
RECIPE TASTE TEXTURE
GANACHES Smooth mixture of cream and/or fruit puree and chocolate
Exquisite chocolate For chocolate lovers
Melting and creamy
PRALINÉS Mixture of nuts, sugar, and a hint of vanilla, all more or less finely ground
Roasted and caramelized nuts For discerning gourmets
Can be firm, melting, crunchy, or crispy
« GIANDUJA-STYLE »
Combination of roasted hazelnuts and conched cocoa beans, finely ground
Hazelnuts For fans of mild
Smooth and melting
INTERIOR
Different interiors to suit every palate
COATING
Dark chocolateFor intensity and a long finish.
Milk chocolateFor smoothness and indulgence.
White chocolateTo bring out the flavor of the interior.
Coating preserves the texture of the chocolate. It must be fine enough to enhance the interior.
INTERIOR
DECORATION
COATING
DECORATIONTell your customers about the different ways to decorate chocolates.
Ingredient placementNuts, candied orange segments, etc.
Cornet or piping bagTo create designs on top of the chocolate.
Transfer sheetsTo affix images by adhering transparent films with colored cocoa butter.
Forks and other toolsTo design patterns in the chocolate.
SALES TIPS
Have a particular message to inform and guide customers4
The Classic Collection
21
22
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
GANACHE MANDARINE ............. 375Ganache flavored with mandarin.
• Subtle fruity notes.
CARAFRUTTI COCO ...................385Milk chocolate ganache withcaramelized coconut pulp.
• Fruity and caramel notes.• Creamy texture.
CARAFRUTTI POIRE ................9304A voyage to the heart of the orchard.Robust and intense notes of ripe, juicy Williams pears.
• Ganache with pear pulp.• Melt in the mouth texture.
GANACHE POIRE ...................... 421Ganache flavored with pear.
• Intense.
GANACHE CASSIS ................... 1426Ganache with blackcurrant pulp.
• Tart notes.
CARAFRUTTI GRIOTTE ............3506Milk chocolate ganache with caramelized Morello cherry pulp.
• Fruity and caramel notes.• Creamy texture.
Chocolate Ganaches
Fruity Ganaches
Ganache is a velvety combination of cream and chocolate with a smooth and creamy texture.
GUANAJA AMER .......................376Grand Cru Guanaja 70% Ganache.
• Powerful and lasting taste.• Fruity notes.
CARAÏBE .................................383Grand Cru Caraïbe 66% Ganache.
• Lasting taste, very aromatic.• Sweet, fruity notes.
GUANAJA LACTÉE ....................386Grand Cru Guanaja Lactée 41% Ganache.
• Sweet, fruity notes.
PALET OR ................................368Grand Cru Guanaja 70% Ganache.
• Decorated with gold leaf.• Powerful and lasting taste.
PALET ARGENT ....................... 404“Creole” ganache with darkchocolate and milk chocolate.
• Decorated with silver leaf.• Milky notes.
JIVARA ALIZÉ .........................1423Grand Cru Jivara 40% Ganache.
• Notes of caramel and vanilla.
Dark Dark Dark
Milk Milk Milk
Dark Dark Dark Milk
MilkDarkDark Dark
GANACHES
CARAFRUTTI ABRICOT .............. 372Milk chocolate ganache withcaramelized apricot pulp.
• Fruity and caramel notes.• Creamy texture.
CARAFRUTTI CITRON ..............9305A gourmet combination of the tangy freshness of lemons and the sweetness of creamy caramel.
• Caramel ganache with lemon pulp.• Coated in milk chocolate.• Creamy texture.
For lovers of pure chocolate.
23
IVOIRE CASSIS .......................3022Ganache with blackcurrant pulp.
• Tart notes.
White
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
Dark Dark Dark Dark
ABINAO 85%
Blend of Grands Crus NYANGBO 68%
Pure Ghana MANJARI 64%
Pure Madagascar MACAÉ 62%
Pure Brazil
GANACHE GRAND CRU MACAÉ .............................. 7372Dark chocolate ganacheGrand Cru Macaé 62%.
• Notes of dried apricot and black tea.
GANACHE GRAND CRU NYANGBO ................................. 7374Dark chocolate ganacheGrand Cru Nyangbo 68%.
• Round and chocolatey notes with a gentle touch of spice.
• Smooth & Chocolatey.
GANACHE GRAND CRU MANJARI .................................. 7373Dark chocolate ganacheGrand Cru Manjari 64%.
• Tart and red berry notes.
GANACHE GRAND CRU ABINAO .................................... 7375Dark chocolate ganacheGrand Cru Abinao 85%.
• Subtle bitterness elevated by intense tannins.
• Robust and Tannic.
Grand Cru Ganaches Distinguished and elegant decorations of pure chocolate. A unique collection, perfect for gift giving.
The Classic Collection
CAFÉ CRÈME .............................. 390Coffee ganache.
• Decorated with coffee-flavored chocolate.• Arabica coffee notes.
DOUCE AMANDE ....................... 498“Creole” ganache, dark chocolateand milk chocolate flavored withalmond.
• Almond shaped.• Fruity and sweet.
GANACHE MARRONS ................ 380Ganache made from sweetchestnut cream.
• Chestnut shaped.• Notes of vanilla.• Creamy.
GANACHE CANNELLE .............. 2546Ganache flavored with cinnamon.
• Decorated with a transfer symbolizing cinnamon sticks.
• Spicy notes.
FRESH MINT .............................. 496Mint-flavored ganache.
• Intense and refreshing.
CAFÉ NOIR .................................366Coffee ganache.
• Decorated with coffee-flavored chocolate.• Arabica coffee notes.
GANACHE GRAND MARNIER® ..7883Ganache flavored with Grand Marnier® liquor.
• Decorated with dark chocolate.• Aromatic
GANACHE VANILLE ..................2547Ganache flavored with vanilla extract.
• Decorated with a transfer symbolizing vanilla bean pods.
• Spicy notes.
GANACHE PIMENT D’ESPELETTE .. 9379An original combination of chocolateganache and the spicy notes ofEspelette chilli powder.
• Yellow decor.• A firm and creamy texture.
CHAPKA LAIT ........................... 1424Milk chocolate ganache.
• Decorated with chopped almonds.• Subtle notes of caramel and vanilla.
CHAPKA NOIR ............................495Dark chocolate ganache.
• Decorated with chopped almonds.• Lasting taste.
GANACHE MOKA ..................... 2548Ganache with EthiopianMocha coffee.
• Decorated with a transfer symbolizing coffee beans.
• Very aromatic.
MYRIADE ................................ 4295Cardamom infused ganache withcoffee on an orange fruit jelly base.
• Decorated with candied fruit nibs and topped with coffee-flavored chocolate.
• The taste of Arabica with slightly tart notes.
• Soft, melting texture.
GANACHES
24
Ganache is a velvety combination of cream and chocolate, with a smooth and creamy texture.
Gourmet Ganaches
Dark Dark
White
Dark
Milk
Dark Dark
White
MilkDark
Milk Milk
Coffee notes
Almond notes
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
Dark
For lovers of pure chocolate.
CARAMEL SALÉ LAIT ............... 4683Salty caramel ganache.
• Decorated with sugar.• Caramel notes.
GANACHE THÉ JASMIN ............2545Ganache infused with Chinesejasmine green tea.
• Decorated with a transfer symbolizing tea leaves.
• Very flowery notes.
GANACHE THÉ ..........................9377A harmonious marriage of tangyMacaé ganache and the fresh, flowery notes of tea.
• Decorated with Ivoire chocolate.
The Classic Collection
25
Dark Dark Milk
Tea notes Caramel Notes
CARAMEL SALÉ NOIR ............... 9381Salty caramel ganache.
• Decorated with sugar.• Caramel notes.
Dark
Dark
MilkDark
Milk
Milk
White
White
COEUR JIVARA ........................ 4329Milk chocolate ganache madefrom Grand Cru Jivara 40%.
• Notes of caramel and vanilla.• Striking taste.
COEUR PASSION....................... 9316Passion fruit ganache.
• Decorated with an orange arc.
COEUR FRAMBOISE................ 10757Raspberry puree ganache.
• Decorated with a pink arc.
COEUR NOISETTE ................... 10754Hazelnut ganache.
• Decorated with a dark arc.
CŒUR GRAND MARNIER® ......... 4330Ganache flavored with Grand Marnier® liquor.
• Aromatic.
COEUR VANILLE ....................... 9318Vanilla Ganache.
• Decorated with a dark arc.
COEUR MANJARI ...................... 9314Dark chocolate ganache made from Grand Cru Manjari 64%.
The Pop Collection
POP NOISETTE ......................12073
Hazelnut ganache coated in milk chocolate.
POP PASSION........................ 12071Passion fruit ganache coated in milk chocolate.
POP MACAÉ ......................... 12069
Dark chocolate ganache Macaé Grand Cru 62% pure Brazil, coated in dark chocolate.
Dark
Milk
POP FRAMBOISE .................. 12067Ganache with raspberry puree,coated in dark chocolate.
Dark
Milk
GANACHES
26
Ganache is a velvety combination of cream and chocolate, with a smooth and creamy texture.
HeartsTo get hearts racing throughout the year : for Valentines's Day, for weddings or for baptisms…
For lovers of pure chocolate.
PRALINÉS
PRALINÉ INTENSE NOIR ........... 3019Intense almond hazelnut praline.
• Decorated with a fine drop of Ivoire white chocolate.
• Intense nutty taste and roasted notes.• Fine texture.
CARRÉ PRALINÉ LAIT ................. 402Almond praline.
• Decorated with dark chocolate.• Well balanced nutty and caramel taste.
PRALINÉ INTENSE IVOIRE .........3505Intense almond hazelnut praline.
• Decorated with a fine drop of dark chocolate.
• Intense nutty taste and roasted notes.• Fine texture.
PRALINÉ FRUITÉ CRAQUANT .... 9219Exceptionally soft praline.
• The crunchy texture reveals intense notes of gently roasted hazelnuts and almonds.
PRALINÉ AMANDE 55% LAIT ......10878Fruity praline with almonds 55% from Valencia in Spain.
• Perfect balance between the subtle flavour of green almonds and the long-lasting taste.
PRALINÉ NOISETTE 55% NOIR ..... 10877Fruity praline with hazelnuts 55% from Italy.
• Aromatic power from fresh hazelnuts and smooth.
• Creamy texture.
Dark
Dark
Dark Dark
Milk
Milk
Milk Milk
White
White
Dark Milk
Dulcey
PRALINÉ INTENSE LAIT ............ 3020Intense almond hazelnut praline.
• Decorated with a fine drop of dark chocolate.
• Intense nutty taste and roasted notes.• Fine texture.
Milk
PRALINÉ DOUCEUR NOIR .........3289Almond hazelnut praline.
• Well balanced nutty and caramel taste.
Dark
28
For discerning gourmets.Praliné is a glorious mixture of nuts, sugar, and a hint of vanilla, all more or less finely ground. The texture can be firm, melting, crunchy, or crispy.
Smooth Pralinés Pure and intense nutty flavors.
Gourmet PralinésA selection of delectable gourmet flavors to please every palate: Gianduja, orange, nougat, coconut...
PRALINÉ ORANGE ..................... 3021Almond praline and pieces of orange.
• Tart and fruity notes.
PRALICOCO .............................. 4299Almond praline and coconut.
• Decorated with Ivoire white chocolate.• Nutty taste and fruity notes.
GIANDUJA CITRON .................. 3024Milk chocolate giandujaflavored with lemon.
• Tart notes.• Creamy.
PRALIGOURMAND ................... 9947hazelnut 60% and almond praline with cinnamon and Succès flakes.
• Decorated with dark chocolate flakes.• Intense flavor of dried fruits delicately heightened
with cinnamon,with a crunchy texture.
RINETTE NOIRE ......................... 1869 Hand-made chocolate.Hazelnut praline and chopped almonds.
• Decorated with milk chocolate.• Very fine, delicate crunchy texture.
RINETTE DULCEY ......................9953Hand-made chocolate.Hazelnut praline and chopped almonds.
• Decorated with dark chocolate.• Very fine, delicate crunchy texture.
RINETTE IVOIRE ........................ 1870Hand-made chocolate.Hazelnut praline and chopped almonds.
• Decorated with dark chocolate.• Very fine, delicate crunchy texture.
RINETTE LAIT ............................. 405Hand-made chocolate.Hazelnut praline and chopped almonds..
• Decorated with dark chocolate.• Very fine, delicate crunchy texture.
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
Milk
The Classic Collection
PRALINÉ AMANDE NOISETTE60% IVOIRE .............................10879Fruity praline with almonds 60% from Valencia and hazelnuts from Italy.
• Harmony of fruity notes and intense fondant.
White
CARRÉ PRALINÉ IVOIRE..............369Almond praline.
• Decorated with dark chocolate.• Well balanced nutty and caramel taste.
White
29
CHARDON PRALINÉ BLEU .......... 450 Hazelnut praline and choppedcaramelized almonds.
• Blue coating.• Caramel notes.• Crunchy.
PRALINÉS
Dark Dark
Dark
Dark
Milk
Milk
Milk
MilkDark
30
PRALINÉ CRAQUANT ................4297Intense almond and hazelnut pralinéwith crisp cereals.
• Decorated with milk chocolate.• Strong, nutty flavor with roasted notes.• Crispy texture.
PRALINOUGAT ............................ 417Almond praline and chips of Montélimar nougat.
• Honey notes.• Crunchy.
For discerning gourmets.Praliné is a glorious mixture of nuts, sugar, and a hint of vanilla, all more or less finely ground. The texture can be firm, melting, crunchy, or crispy.
Textured Pralinés Pure and intense nutty flavors combined with delicious gourmet ingredients for crunchy and crispy textures.
MALAKOFF NOIR ..........................371Almond and hazelnut praline.
• Decorated with chopped almonds.• Nutty notes.• Melting texture.
MALAKOFF LAIT ..........................427Almond and hazelnut praline.
• Decorated with chopped almonds.• Nutty notes.• Melting texture.
PRALINÉ NOUGATINE ............... 1425Almond praline with crispy nougatine.
• Nutty and caramel notes.• Very crispy texture.
GIANDUJA NOISETTE ...................3023Milk chocolate Gianduja andbits of hazelnut.
• Intense nutty flavor.• Creamy.
ARWEN ..................................... 4298Milk chocolate Gianduja withBreton crêpe flakes.
• Nutty notes.• Melting, crispy texture.
GRÊTA LAIT ..............................11702Almond and hazelnut praline.
• Decorated with chopped almonds.• Nutty notes.• Melting texture.
PRALIFEUILLETÉ LAIT ............... 1876Almond praline mixed withwafer-thin crêpe crumbs.
• Roasted notes.• Crispy.
GRÊTA NOIR ............................. 11701Almond and hazelnut praline.
• Decorated with chopped almonds.• Nutty notes.• Melting texture.
PRALIFEUILLETÉ NOIR .............. 1875Almond praline mixed withwafer-thin crêpe crumbs.
• Roasted notes.• Crispy.
Dark
Dark
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
MÉDITERRANÉEN NOIR ...........11429Dark chocolate disc with orange zests, apricot,hazelnuts and pistachios.
• Fruity and nutty notes.• Crunchy.
MÉDITERRANÉEN LAIT ............11427Milk chocolate disc with orange zests, apricot, hazelnuts and pistachios.
• Fruity and nutty notes.• Crunchy.
MÉDITERRANÉEN DULCEY ...... 12247Dulcey chocolate disc withorange zests, apricot,hazelnuts and pistachios.
• Fruity and nutty notes.• Crunchy.
ORANGETTE ................................367Stick of candied orange zest.
• Tart, fruity notes.
TRÉSOR DE PÉCAN NOIR .......... 1873Almond and walnut paste with Armagnac liquor and coffee.
• Decorated with caramelized chopped pecans.
• Nutty notes.
BRIN D’AMANDE NOIR ............. 3509Almond paste 50%.
• Bitter almonds and nutty notes.
NOUGAT ................................... 2094Nougat from Montélimar.
• Honey and nutty notes.• Tender.
GINGEMBRETTE ....................... 8396Stick of candied ginger.
• A fresh and powerful ginger taste.
ALICANTE ................................... 360Pistachio and almond cream.
• Decorated with green decor.• Well balanced nutty taste.• Creamy texture.
CROQUANT NOUGATINE NOIR .... 2092Almond nougatine.
• Decorated with almond chips.• Nutty notes and caramel.• Very crisp.
CROQUANT NOUGATINE LAIT ..... 2093Almond nougatine.
• Decorated with almond chips.• Nutty notes and caramel.• Very crispy.
Dark
Dark
Dark
Dark
Milk
Milk
Dulcey
Dark
Dark
Dark Dark
Almond Creams and PastesMoist, melting and soft textures. Enjoyed by those who love the sweet things.
Candied fruitReal fruits, hand-picked, candied and coated in chocolate to delight gourmets. Chocolates that mix well with others, to be included in small boxes or fruity selections.
NutsCrunchy, smooth or crispy textures. Enjoyed by those who love new sensations.
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
NUTS AND CANDIED FRUITS
CITRONNETTE ...........................8395Stick of candied lemon zest.
• Refined bitter taste and zesty notes.
Dark
32
EXCLUSIVES
Dark
Dark
Dark
Dark
Dark
Dark Dark
Milk
Milk
Milk
Milk
Milk
White
34
"Petits Délices"Recipes inspired by tasty traditional cakes and pastries. Attractive shapes and decorations.
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
FORÊT NOIRE .......................... 4676Dark chocolate ganache made from Grand Cru Manjari 64% and morello cherries.
• Decorated with dark chocolate flakes.• Fruity and alcohol notes.
CRÈME CARAMEL ..................... 5120Caramel ganache with vanilla.
• Decorated with brown sugar.• Vanilla notes.• Melting texture.
SUCCÈS ......................................5119 Fruity praline mixed with Succès biscuit.
• Decorated with milk chocolate.• Nutty notes.• Crispy texture.
MILLEFEUILLE ..........................4674Ganache flavored with vanilla extract on a bed of milk “Gianduja-Style” blended with wafer-thin crêpe crumbs.
• Decorated with dark chocolate.• Creamy and crispy texture.
INSPIRATION PAIN D’ÉPICES ....... 6088Almond paste, candied orange peel with honey and 7 spices.
• Decorated with candied fruit nibs.• Soft texture.• Spicy and fruity notes.
TIRAMISU .................................5728Ivoire white chocolate ganache with tiramisu flavor.
• Decorated with chocolate pieces.• Melting texture.
ÉCLAIR VANILLE .......................9935Ivoire white chocolate ganache with vanilla extract.
• Decorated with Ivoire chocolate.• Intense notes of vanilla and
smooth texture.
ÉCLAIR CHOCOLAT .................. 9943Dark chocolate ganache.
• Dark chocolate decoration.• Intense chocolate flavor
and smooth texture.
ÉCLAIR CAFÉ ........................... 9945Ivoire white and coffee-flavoredchocolate ganache.
• Milk chocolate decoration.• Coffee with cream notes
and creamy texture.
Eclairs
TARTE AU CHOCOLAT ............. 4678Dark chocolate ganache made from Grand Cru Guanaja 70% sprinkled with crushed biscuit.
• Powerful and lasting taste.• Creamy and crispy texture.
TARTE TATIN.............................4677Caramelized apple ganache flavored with vanilla extract.
• Caramel texture.
CRUMBLE FRAMBOISE ..............5118Ganache with raspberry pulp sprinkled with crushed biscuit.
• Fruity notes.• Melting and crunchy texture.
Tarts
Gourmet Desserts
OPÉRA .....................................4680Dark chocolate ganache made from Grand Cru Caraïbe 66% on a coffee-flavored almond paste.
• Decorated with a touch of gold.• Very aromatic.
The Classic Collection
GRANITÉ PASSION ...................8363Ganache with passion fruit pulp.
• Decorated with flakes of yellow fruit.• The tart freshness of passion fruit.• A delectably melting texture.
GRANITÉ PRALINÉ FRUITÉ........5116Almond and hazelnut fruity praline.
• Decorated with chopped almonds.• Nutty notes.
GRANITÉ FRAMBOISE LITCHI .... 5117Ganache with raspberry and litchi pulp.
• Decorated with red berry crystals.• Tart, fruity notes.• Melting texture.
GRANITÉ DULCEY .................... 9848Grand Cru Jivara 40% malted chocolate ganache.
• Decorated with caramelized pecan grains.
• Gourmet combination of malt and biscuity notes of Dulcey.
GRANITÉ FRUITS ROUGES-VIOLETTE .................. 5727 Ganache with redcurrant and blackcurrant pulp, flavored with violet.
• Decorated with candied violet chips.• Tart, fruity notes.• Melting texture.
GRANITÉ GRUÉ.......................... 5115Dark chocolate ganache infused with the flavor of cocoa nibs.
• Decorated with cocoa nibs.• Powerful, lasting taste.
Dark Dark Dark
Milk Milk Dulcey
35
"Granités"Understated yet dynamic shape. A creamy liquid refreshing texture. Coated in chocolate and with a decoration that indicates the filling flavor.
Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes
Dark
PROMESSE CAFÉ ARABICA ...... 9898Dark chocolate ganache infused with Ethiopian coffee beans.
• Decorated with strokes of dark chocolate.
Valrhona's Haute Confiserie collection features 13 exquisite and refined bonbons.
PROMESSE GRIOTTE TONKA .... 11253Layers of cherry and dark chocolate ganache and Tonka bean.
• Decorated with strokes of red and dark chocolate.
PROMESSE GUANAJA ...............9955Dark chocolate ganache made with Grand Cru Guanaja 70%, a perfect blend of the bitter and warm notes of this iconic Grand Cru.
• Decorated with strokes of dark chocolate.
Dark Dark
Dark
"PROMESSES"
PROMESSE CASSIS ................... 9886Dark chocolate ganache paired with pure and intense black currant from Burgundy.
• Decorated with a stroke of dark chocolate and a drop of pink.
Dark
PROMESSE MANJARI FRAMBOISE .............................. 9896Layers of raspberry and dark chocolate ganache made from Grand Cru Manjari 64%.
• Decorated with strokes of pink and dark chocolate.
Dark
PROMESSE CITRON VERT .........11251Dark chocolate ganache with lime puree from Mexico.
• Decorated with piped strokes of green.
Dark
PROMESSE PRALINÉ 70% NOIR ....9858Fruity praline made with Valencia almonds 66% from Spain featuring a characteristic and slightly roasted almond flavor.
• Windswept effect decoration.
Dark
PROMESSE PRALINÉ CRÊPE DENTELLE ................................11895Smooth praline combined with crispy crêpe dentelle cookies.
• Decorated with strokes of milk chocolate.
36
Valrhona's Haute Confiserie collection features 13 exquisite and refined bonbons.
PROMESSE JIVARA .....................9957Milk chocolate ganache made from creamy Grand Cru Jivara 40%.
• Decorated with strokes of milk chocolate.
PROMESSE PRALINÉ 66% LAIT .....9861Fruity praline made with Roman hazelnuts from Italy and Valencia almonds 66% from Spain delivering intense hazelnut flavor enhanced by delicate almond notes.
• Windswept effect decoration.
PROMESSE OPALYS VANILLE .. 9865White chocolate ganache made with Opalys chocolate paired with Vanilla from Madagascar for a melt-in-the-mouth and delicate combination.
• Decorated with piped strokes of Ivoire chocolate.
Packaging: 1kg Box
Milk Milk
MilkMilk Milk
PROMESSE KALAMANSI .......... 9929Milk chocolate ganache made from Grand Cru Jivara 40% combined with fresh and intense notes of Kalamansi citrus from the Philippines.
• Decorated with a stroke of milk chocolate and a drop of yellow.
PROMESSE GIUANDUJA PASSION .9888Layers of Gianduja with bits of crêpe dentelle cookie and Grand Cru Jivara 40% milk chocolate ganache with passion fruit puree.
• Decorated with strokes of yellow and milk chocolate.
The Classic Collection
37
NIBBLES SELECTION
"Fantaisies"1
Our Nibbles range is intended to give customers a little treat to enjoy straight away and is often an impulse buy. If you make it stand out, it can expand your clientele by attracting a broader, more regular public.
Bars of Chocolate2
ALLERGENS
Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens : Nuts, among others.
STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS
Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).
Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.
In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%.
The chocolates must be consumed before the Best By Date* listed on the package.
"Bouchées"3
*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.
39
SALES TIPS
Invite your customers in for a delectable gourmet treatSnack-time and nibbles products are assets to highlight.
OUR RECOMMENDATIONSFOR INCREASING SALES
4
8
Incorporating a snack range is easy to do, It enhances your chocolate bonbon selection and delights all ages all year long!
40
7
99 6
2
40
Non-contractual illustrations.
41
SALES TIPS
Create varied and attractiveassortments to enticeindulgence (almonds,
hazelnuts, figs…).
2
Offer a wide variety of productsto tempt customers
(different main ingredients,a variety of coatings).
1
With bite-sized nibbles, you can offer customers a unique and delectable
treat that requires no advance preparation.
3
Provide different sizes, something for everyone (100g - 200g Sachets,
300g Boxes, 500g Gift Boxes ...).
5
Create something just for kids (tiny surprise packs).
6
Have different types of packaging available : nibbles for quick snacks,
perfect options for gift-giving, products adorned in seasonal colors.
4
Always have tasters available to tempt customers.
Have some pre-packaged products available to generate additional sales (ready-to-buy sachets or mini-packs).
Have some pre-wrapped individual bites for customers to take away.
Arrange your products in such away as to bolster impulse
buys (pre-packaged sachets or boxes near the cash register).
7 8 9
10
Provide a broad and attractive range
Various packaging types for all occasions
Entice and tempt
Showcase your products
1
2
3
4
The Nibbles Selection
41
NIBBLES SELECTION
"Fantaisies"Nuts and candied fruits coated with chocolate or Gianduja for ultra-indulgent nibbles. The gourmet nibbles selection provides new opportunities for enjoying treats all-year-round and attracts people with its vast array of tastes and colors.
LES PETITES NOUVELLES .........9855 The crunchy texture of almond praline combined with crêpe-dentelle wafer cookies. Flaky praline.
• Coated in white chocolate anddecorated with milk chocolate.
FIGUES LAIT .............................5303Delicious sun-dried figs.
• Sweet chocolate taste.
PERLES DE GRUÉ ......................9558The power of Ghana Grué.
• Ghana Grué coated in soft chocolate notes of Grand Cru de Terroir Nyangbo 68%, Pure Ghana.
GRAINS DE CAFÉ CHOCOLAT ..... 573Dark chocolate flavored with coffee.
• Arabica coffee notes.
MINI ORANGETTES ...................3295Diced candied orange zests.
• Tart, fruity notes.
AVELINAS NOIR..........................554Roasted hazelnuts.
• Notes of roasted nuts.• Crispy texture.
AVELINAS LAIT ...........................555Roasted hazelnuts.
• Notes of roasted nuts.• Crispy texture.
AVELINAS DULCEY .................. 9786Roasted hazelnut combined with intense gourmet notes of Dulcey 32% chocolate.
AMANDAS NOIR .........................550Roasted almonds.
• Notes of roasted nuts.• Crispy texture.
AMANDAS LAIT ...........................551Roasted almonds.
• Notes of roasted nuts.• Crispy texture.
AMANDAS DULCEY ..................9787Roasted almonds.
• Combined with intense gourmet notes of Dulcey 32% chocolate.
AMANDAS IVOIRE ...................11705Roasted almonds.
• Notes of dry roasted nuts.• Crunchy texture.
BISCUITS LAIT .......................... 5301Crunchy pure butter biscuits.
• Sweet chocolate taste.
CITRONS CONFITS LAIT .......... 5300Delicate candied lemon zests.
• Sweet chocolate taste.
Avelinas Collection
Dark
Dark Dark Dark
Dark Milk
Milk
Milk MilkMilk
White
Dulcey
Dulcey
White
42
Amandas Collection
Minis
Sweets Flakey treats
AMANDAS "FACON GIANDUJA" AMANDAS GIANDUJA CACAO.....553Roasted almonds.
• Coated in “Gianduja-Style” and dusted with cocoa.
• Intense cocoa taste.• Crispy and melting.
CARRÉS NOUGATINE NOIR ......3293Hazelnut nougatine.
• Nutty notes.• Crispy.
CARRÉS NOUGATINE LAIT ...... 3294Hazelnut nougatine.
• Nutty notes.• Crispy.
HARICOTS BLANCS ....................565Almond nougatine.
• Vanilla notes.• Crispy.
AMANDAS "FACON GIANDUJA" SUCRE GLACE .............................552Roasted almonds.
• Coated in “Gianduja-Style” and dusted with confectioners’ sugar.
• Sweet.• Nutty and praline notes.• Crunchy and melting.
Bars of ChocolateAll Valrhona Grand Chocolats available in 100 g bars, sold in neutral cellophane packaging.Can be personalized with your name, logo, or image.
ABINAO 85% ........................... 4347Powerful & Tannic.
• Sugar 14% Fat 48%.• Shelf life: 14 months*.• 20 chocolate blocks per box.
CARAÏBE 66% ......................... 4349Balanced & Roasted.
• Sugar 33% Fat 40%.• Shelf life: 14 months*.• 20 chocolate blocks per box.
MANJARI 64% ......................... 4350Tangy & Red fruit.
• Sugar 35% Fat 39%.• Shelf life: 14 months*.• 20 chocolate blocks per box.
TANARIVA ................................ 4351Milky & Caramel.
• Sugar 37% Fat 36%.• Shelf life: 8 months*.• 20 chocolate blocks per box.
CARAMÉLIA CROUSTIBILLES ..... 11786Crispy cereal grains.
• Coated in Caramélia chocolate.
DARK CHOCOLATE CROUSTIBILLES .. 11849Crispy cereal grains.
• Coated in dark chocolate.
GALET NOIR ............................. 8188Roasted almonds.
• Enrobed with a fine sugar shell.• Dark grey decoration.• Notes of roasted nuts.• An intense combination.• Crispy texture.
GALET LAIT .............................. 8187Roasted almonds.
• Enrobed with a fine sugar shell.• Light grey decoration.• Notes of roasted nut.• A gourmet combination.• Crispy texture.
Dark
Dark
Dark
Dark Dark Dark
Milk
Milk
Milk
Milk White
Nibbles Selection
43
Powdered Treats "Galets"
"Nougatines"
Crunchy Treats
NIBBLES SELECTION
"Bouchées"A range of bouchée recipes in a slightly more generous portion. Unit weight : 35 g - 45 g.
Giandujas
"Gourmandes"
CROQUANTINE LAIT ................ 4291Milk chocolate Gianduja with crisp cereals.
• Decorated with dark chocolate.• Nutty notes.• Fine, crunchy texture.• Box of 30 chocolates.
OVALINE ...................................3892Cardamom-infused coffee ganache on an orange fruit jelly base.
• Decorated with fruit and coffee-flavored chocolate.
• Arabica coffee notes with tart notes.• A soft, melting texture.• Box of 32 chocolates.
BIGOUDINE ..............................3897Milk chocolate Gianduja with Breton crêpe flakes.
• Decorated with cubes of dried apricot and chopped almonds.
• Nutty notes.• Melting, crunchy texture.• Box of 30 chocolates.
CROQUANTINE IVOIRE ............3895Handmade dark chocolate Gianduja with crisp cereals.
• Decorated with dark chocolate.• Nutty notes.• Fine, crunchy texture.• Box of 30 chocolates.
SICILIA ..................................... 3900Almond paste and pistachio paste.
• Decorated with green decor.• Finely balanced nutty taste.• Soft, tender texture.• Box of 32 chocolates.Not available in the US
COCO ...................................... 12269Finely grated coconut paste.
• Decorated with Ivoire white chocolate.• Intensely fruity flavor.• Soft, tender texture.• Box of 32 chocolates.
ONDINE .................................. 12248Salted caramel-filled bar.
• Dark chocolate decoration.• Balanced with a hint of
salted caramel.• Melting texture. • Box of 32 chocolates.
Dark
Dark Dark Dark Dark
Milk White
BAR'ROC ................................ 12039Gianduja interior.
• Decorated with bits of almond. • Notes of hazelnut.• Melting texture. • Box of 30 chocolates.
Milk
Chocolate Ganaches
OBLIQUE NOIR ........................ 3888
Dark chocolate ganache made from Grand Cru Guanaja 70%.
• Decorated with a touch of gold.• Powerful and lasting taste.• Melting texture.• Box of 30 chocolates.
OBLIQUE LAIT ......................... 3889Milk chocolate ganache made from Grand Cru Jivara 40%.
• Decorated with a touch of silver.• Caramel and vanilla notes.• Melting texture.• Box of 30 chocolates.
Dark Milk
44
Nibbles Selection
Pralinés
ROC NOIR .................................3893Intense almond hazelnut praline.
• Intense nutty taste with roasted notes.• Smooth, melting texture.• Box of 24 chocolates.• 3 different shapes per sales unit.
ROC GRAINS ........................... 4684 Almond praline with wafer-thin crêpe crumbs.
• Decorated with chopped hazelnuts.• Nutty notes.• Crispy texture.• Box of 24 chocolates.• 3 different shapes per sales unit.
ROC LAIT ................................. 3894Almond praline with wafer-thin crêpe crumbs.
• Nutty notes.• Crispy texture.• Box of 24 chocolates.• 3 different shapes per sales unit.
Dark Dark Milk
45
COFFEE BREAK RANGE
ALLERGENS
Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens : Nuts, among others.
STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS
Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).
Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.
In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%.
The chocolates must be consumed before the Best By Date* listed on the package.
"Carrés"
"Éclats"
31
2
Our Coffee Break products make a tempting treat to enjoy with a cup of tea or coffee in your office. They create a warm, positive feeling whether enjoyed in a restaurant or in the privacy your home.
"Lingots"
*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.
47
SALES TIPS
A luxury brand without the luxury price tagChocolate has such a precious and noble image that people savor it with passion, without the guilt, whereas cookies or biscuits are perceived as less "refined" and more fattening...
A Valrhona chocolate bonbon doesn't have to cost more than a cookie biscuit or other sweet
- A high-quality chocolate bonbon costs only 3 cents more than a Speculoos cookie biscuit*.
- You can save up to 6 cents in comparison to the price of a mini-bar of nougat or a Calisson sweet*.
* Prices found at Metro Wholesalers
Get your customers to try some of our Grand ChocolatSince it's creation in 1922, Valrhona has pursued the same objective:creating exceptional chocolates from the best cocoa beans worldwide and staying true to artisanal traditions. You're sure to improve your image if you carry Valrhona chocolate in your shop!
Valrhona is committed to professionalsValrhona supports you in your professional pursuits, and understands what you really need. A wide choice of formats and prices available. Choose the format best-suited to your business and master your profitability.
Choose Valrhonafor your coffee breaks.
Diversify yourgourmet time-outs with Celaya, the favorite hot chocolate for true chocolate lovers.
ENHANCE YOUR PRODUCT RANGE
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SALES TIPS
BREAKFASTOffer hot chocolate in the morning to start the day off well.
AFTERNOON BREAKOffer your customers a moment of pure indulgence.
09:00
GOURMET COFFEEAdd a touch of refinement to your gourmet coffee
selection with an exceptional chocolate.
EVENING
WELL BEING Chocolate goes very well with
a hot drink, and sets the tone for a lovely evening.
13:00
21:0017 :00
TIPS TO MAKE SURE YOUR CUSTOMERS'VISIT IS A MEMORABLE ONE
Coffee Break Range
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COFFEE BREAK
"Lingots"Warm • Generous • Distinguished.
LINGOTS ...................................3782Milk chocolate Gianduja and crêpe dentelle cookies.
• Sweet, nutty notes.• A melting, crispy texture.
Packaging : 1 kg boxes
Milk
"Carrés"Classic • Tasting • Symbolic.
JIVARA 40% ............................. 1896Creamy & Chocolaty.
You will be won over by the pronounced flavor of its chocolate notes with creamy undertones, perfectly balanced with the final notes of vanilla and malt.
MANJARI 64% .......................... 1895Pure Madagascar - Tart & Berries.
It gives off the tart aroma of berries and dried fruit that this unusual Trinitario variety of Madagascar is known for.
Dark
GUANAJA 70% ........................... 510 Bittersweet & Elegant.
It develops an astonishing bitterness, revealing a full aromatic range of warm notes.
Dark
CARAÏBE 66% ............................ .511Balanced & Roasted.
Grown on small cocoa farms in the Caribbean, this Mariage de Grands Crus has an exceptionally rich nose that gives way upon tasting to gentle aromas of dried fruit.
Dark
"Éclats"Exclusive • Attractive • Practical
ÉCLAT NOIR ............................... 5112Delicate sweet bitterness, strong and lingering on the palate, ÉCLAT NOIR (61%) will appeal to any chocolate connoisseurs.
ÉCLAT LACTÉ ............................7457Intensely milky notes blend perfectly with the cocoa flavor that is at the heart of ÉCLAT LACTÉ (39%) a generously sweet chocolate.
Dark Milk
ÉCLAT ANDOA NOIR ................. 8197Organic, Fairtrade Blend of Grands Crus. Intense Citrus fruit & Bitterness.
A fresh attack with exceptional, bold bitter notes; the flavor develops throughout the tasting, leaving room for subtle nuances to develop and come to the fore.
Dark
PERSONALIZED CHOCOLATES
Valrhona offers you the possibility to customize the wrappers, making the sweetest ambassador for your
business.
Milk
Packaging : 2 kg boxes
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Valrhona Cité du Chocolat
Since October 2013, you can immerse yourself in the expertise of Valrhona at the Cité du Chocolat, an interactive and multi-sensory discovery experience. Find out what goes into a square of Valrhona chocolate
through seven areas dedicated to discovery, tasting, and learning.
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Valrhona Inc. 222 Water Street Brooklyn,
NY 11201 - US Tel. : 718 522 7001 - Fax : 718 522 7331
Valrhona Hong-Kong Office 12/F, Cheong Sun Tower, 118 Wing Lok Street,
Sheung Wan - Hong-Kong Tel. : +852 3590 3262 - Fax : +852 3590 4955
www.valrhonapro.com
VALRHONA - 26600 Tain l’Hermitage - FRANCE - Tél. : 0 800 15 15 [email protected]
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