Y O u R P A s s i O N D E s E R V E s T H E E x C E P T i O N A L
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14 LABORATORY CaTaloGue 2013 - 2014
EXPErTISE,FROM PLANTATIONTO 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.
CreaTor oF unique TasTes
To consistently guarantee the high-quality flavor
and aromatic profile of its chocolates, Valrhona is
committed to a unique strategy of flavor management.
at the heart of this strategy is the involvement of every
employee at every level, as well as rigorously applied
strict quality controls, from the cocoa plantation to the
product’s creation and promotion. It is this strategy that
has earned Valrhona chocolate the title of “Grand Cru”.
pasTrY-makinG CreaTiviTY
Valrhona’s internationally-recognized expertise is
inextricably linked to the École du Grand Chocolat.
Created in 1989 by Frédéric Bau, this center for the
creation of pâtisserie and techniques for working with
chocolate is the reflection of a traditional savoir-faire
developed over time to serve Valrhona’s professional
clients.
Since its birth in 1922, Valrhona has remained true to its vocation - to create exceptional chocolate using the world’s very best cocoa beans, in keeping with traditional hand-crafted chocolate making techniques. But Valrhona’s mission is also about being a partner to our professional clients in order to better understand and meet their expectations and help them succeed.
VALRHONA
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amBassador oF Fine TasTe
Since its creation, Valrhona’s mission has been to
contribute to the success of its professional clients in
the gastronomy industry, both in France and throughout
the world. acting more as a partner than as a simple
supplier, the brand has gradually gained a better
understanding of their expectations and has developed
close professional ties to support and promote the
trade. one of the best illustrations of that relationship is
Valrhona’s presence alongside its clients during some
of the world’s most prestigious professional events.
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VALRHONA PRESENTATION PAGES 2 • 7
GRANDS CHOCOLATS PAGES 8 • 19• Blend of Grands Crus page 10• Grand Cru de Terroir page 12 • Pure 100% Cocoa Pastes page 14• Bulk Bars page 14• Professional Signature page 15 • Gourmet Creation page 16• Exclusive Valrhona Innovations page 18
NUTS PAGES 20 • 25
• Pralinés page 22• “Gianduja Style” page 24 • Almond Pastes page 25
SERVICE PRODUCTS PAGES 26 • 31• Ready to Fill page 28• Finishings page 29 • Fillings page 30• Decorating Articles page 31• Chocolate Drink page 31• Ready to Use page 31
Contents
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In addition to hand-crafted techniques, the
school also offers a desiGn serviCe for
developing and creating new products such as
new molds, l’Instant Café, etc. These creations,
which always reflect CurrenT Trends,
can often be found in our promotion packs,
combined with new recipes from the École
du Grand Chocolat. For more information
on the development of personalized and
exclusive products, contact your Valrhona
representative.
ThE TaSTERESPECTING MANKIND AND ITS RESOURCES...
ThE arT OF TECHNIQUE TO CREATE...
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.
TraininG CoursesVisit www.valrhonapro.com to view the
schedule of courses led by chefs from the
Valrhona École du Grand Chocolat and
exclusive visiting pastry chefs.
In 1989, Valrhona created a professional TraininG
centre in Tain l’hermitage to help its customers learn
speCiFiC TeChniCal skills in the fields of
patisserie and chocolate making. The team of pastry
chefs at the École du Grand Chocolat now receives
more than 800 trainees every year from all around
the world. Moreover, l’Ecole creates and publishes
over 100 new reCipes every season for patisserie,
desserts or chocolates. In 2007, Valrhona opened the
École du Grand Chocolat in Tokyo (Japan) and in 2009,
a third in Paris.
VALRHONA...A HUMAN STORY
Valrhona has always demonstrated its commitment to
exceptional quality, and anything less is unacceptable
at any level of the company. Valrhona strategy focuses
on three main areas:
iTs emploYees
OHSAS 18001 certification since 2004:
occupational health and Safety
Management System.
iTs environmenT
ISO 14001 certification since 2005:
Environmental Management System.
iTs CusTomers
ISO 22000 certification since 2006:
Food Safety Management System.
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BECOME A VALRHONA CUSTOMER...
Valrhona has strengthened its ties with culinary professionals by developing various tools including its new website reserved for professionals: www.valrhonapro.com
AND JOIN AN EXCLUSIVE CLUB
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.
Valrhona EVEnTS
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.
ThE BaSICS
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.
V@LRHON@
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 l’École 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 l’École 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 Valrhona’s strong desire
to work closely with its customers by
providing services and content promoting
Valrhona’s excellence and know-how.
learn about valrhona in just one click...
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GrandsChocolatsFor 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.
GranD CrU DE TErroIr12
BlEnD oF GranDS CrUS10
15 ProFESSIonal SIGnaTUrE
16 GoUrMET CrEaTIon
PUrE PaSTES & BUlK BarS14
EXClUSIVE Valrhona InnoVaTIonS18
10
Balanced & Roasted Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes.
107: 3x1kg blocks
CARAÏBE66%
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.
AshAnti67%
Bitter & Chocolaty An powerful chocolate taste over a backdrop of bittersweet intensity that gives rise to its bold character.
100: 3x1kg blocks
ExtRA BittER61%
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Name Code % min.cocoa Ingredients Shelf life* Packaging
Abinao 5614 85%Sugar 14%Fat 48% • • • • • • • • • 14
months 3 Kg bag of beans
Guanaja 4653106
70%Sugar 29%Fat 42% • • • • • • • • • • • 14
months3 Kg bag of beans3 x 1 Kg blocks
Andoa Noire 7025 70%Sugar 29%Fat 42% • • • • • • • • • • • 14
months 3 Kg bag of beans
Ashanti 6725 67%Sugar 32%Fat 40% • • • • • • • • • • • 14
months 3 Kg bag of beans
Caraïbe 4654107
66%Sugar 33%Fat 40% • • • • • • • • • • • 14
months3 Kg bag of beans3 x 1 Kg blocks
Extra Bitter 4657100
61%Sugar 38%Fat 38% • • • • • • • • • • • 14
months3 Kg bag of beans3 x 1 Kg blocks
Caraque 102 56%Sugar 43%Fat 37% • • • • • • • • • • • 14
months 3 x 1 Kg blocks
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Blend of Grands CrusWith its “Blend of Grands Crus” range, Valrhona has created blends of chocolate with elaborate, unique flavors.In their cocoa laboratory, Valrhona’s blenders use their expertise to come up with original pairings to produce chocolates with inimitable and constant flavor. Their secret? They combine different varieties of fine chocolates from various regions that have been chosen for their complementary aromatic profiles. a specific production process then brings out the typical flavor of each blend.
• Optimal • Recommended • Possible Not possible
6725 4654 4657
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.
GUAnAJA70%
Citrus fruit & Intense bitterness Andoa Noir has a fresh hit and powerful bitterness that develop and become more nuanced through tasting.
AndoA noiRE 70%
ABinAo85% 5614 7025
Bittersweet & Elegant Guanaja offers a delightfully intense bittersweet tast, revealing a whole aromatic range of warm notes.
106: 3x1kg blocks
4653
Balanced & Chocolaty Caraque develops notes of roast nuts followed by pronounced cocoa flavours.
CARAqUE56% 102
*Shelf life: from date of production.
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Powerful chocolate taste Guanaja Lactée has a charmingly intense not-too-sweet chocolate taste enhanced by lingering velvety dairy notes.
GUAnAJA lACtéE 41%
Creamy & ChocolatyJivara has a seductively pronounced chocolatey taste in perfect harmony with its vanilla-malt finish.
189: 3x1kg blocks
JivARA40%
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Caramel & Cocoa 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.
BittERlACtéE 39%
Name Code % min.cocoa Ingredients Shelf life* Packaging
Guanaja Lactée 7547 41% Sugar 34% Milk 24%Fat 41% • • • • • • • • • • • 12
months 3 Kg bag of beans
Jivara 4658189 40% Sugar 34% Milk 23%
Fat 41% • • • • • • • • • • • 12 months
3 Kg bag of beans3 x 1 Kg blocks
Bitter Lactée 6591 39% Sugar 42% Milk 18%Fat 38% • • • • • • • • • • • 12
months 3 x 1 Kg blocks
Andoa Lactée 7026 39% Sugar 34% Milk 26%Fat 41% • • • • • • • • • • • 12
months 3 Kg bag of beans
Orizaba 6640 39% Sugar 37% Milk 18%Fat 39% • • • • • • • • • • • 12
months 3 Kg bag of beans
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Grands Chocolats
65917547 4658
Milky & Intensely Chocolaty Valrhona has selected the very best organic, fair-trade raw materials. Andoa Lactée is an extremely smooth chocolate that will enchant you with its milky sweetness and intense chocolate flavor.
AndoAlACtéE 39% 7026
Milky & Intense 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.
oRizABA39% 6640
*Shelf life: from date of production.
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NEW
Grand Cru de TerroirWith its “Grand Cru de Terroir” range, Valrhona has created chocolates with distinctive tastes that are truly representative of their origin.Valrhona’s sourcers have been touring the world for years to learn about each country’s plantations (their altitudes, soils and climates, all of which affect the nature of the cocoas they produce). Valrhona thus selects cocoas from the very best plantations, where nature is fully expressed and people cultivate unique know-how (harvesting, fermenting and drying beans).
Pure Dominican RepublicFruity & IntenseTaïnori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts over a backdrop of cocoa and freshy baked bread.
tAÏnoRi64%
Pure MadagascarTangy & Red fruitA 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.
117: 3x1kg blocks
mAnJARi64%
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nyAnGBo68%
Bahibe Lactée 9997 46%Sugar 30% Milk 23%Fat 43% • • • • • • • • • • 12
months 3 Kg bag of beans
Tanariva 46593692
33%Sugar 37% Milk 28%Fat 36% • • • • • • • • • • • 12
months3 Kg bag of beans3 x 1 Kg blocks
Name Code % min.cocoa Ingredients Shelf life* Packaging
Araguani 4656 72%Sugar 27%Fat 44% • • • • • • • • • • • 14
months 3 Kg bag of beans
Otucan 9556 69%Sugar 30%Fat 41,5% • • • • • • • • • • • 14
months 3 Kg bag of beans
Nyangbo 6085 68%Sugar 31%Fat 41% • • • • • • • • • • • 14
months 3 Kg bag of beans
Alpaco 5572 66%Sugar 33%Fat 40% • • • • • • • • • • • 14
months 3 Kg bag of beans
Kalingo 9789 65%Sugar 34%Fat 39% • • • • • • • • • • • 14
months 3 Kg bag of beans
Manjari 4655117
64%Sugar 35%Fat 39% • • • • • • • • • • • 14
months3 Kg bag of beans3 x 1 Kg blocks
Taïnori 5571 64%Sugar 35%Fat 39% • • • • • • • • • • • 14
months 3 Kg bag of beans
Illanka 9559 63%Sugar 36%Fat 37% • • • • • • • • • 14
months 3 Kg bag of beans
Macaé 6221 62%Sugar 37%Fat 38% • • • • • • • • • • • 14
months 3 Kg bag of beans
NEW
Pure VenezuelaBitter & ChocolatyIt 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.
otUCAn69%
Pure Venezuela Raisins & BittersweetAraguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate.
ARAGUAni72%
Pure GhanaSophisticated & ChocolatyNyangbo 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.
4656 60859556
Pure GrenadaSpicy freshness The island’s 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.
KAlinGo65% 9789 55714655
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Grands Chocolats
Pure EcuadorOaky & FloralDelicate, heady notes of jasmine and orange blossom melt into a deep chocolate taste that gives Alpaco an almost stately strength.
AlpACo66% 5572
NEW
Pure PeruFruity & CreamyA creamy texture with a rare powerful chocolate taste, embellished by notes of roasted peanuts.An acidic impact and flavors of black fruits.
*Available in January 2014.
illAnKA63% 9559*
Pure BrazilDried apricots & Black teaA powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a fine bitter finish.
mACAé62% 6221
NEW
Pure Dominican RepublicMilky & Chocolaty intensityThanks to its high cocoa content, it enhancesthe smoothness of milk with intense notes of cocoa before revealing its fruity tanginessand slight bitterness.
BAhiBElACtéE 46% 9997
Pure MadagascarMilky & CaramelBalanced acidulous flavors smoothed by pronounced dairy and caramel notes.
3692: 3x1kg blocks
tAnARivA33% 4659
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Name Code % min.cocoa Ingredients Shelf life* Packaging
Abinao 4347 85% Sugar 14% Fat 48% 14 months
20 chocolateblocks per box
Caraïbe 4349 66% Sugar 33% Fat 40% 14 months
20 chocolateblocks per box
Manjari 4350 64% Sugar 35% Fat 39% 14 months
20 chocolateblocks per box
Tanariva Lactée 4351 33% Sugar 37% Milk 28% Fat 36% 14 months
20 chocolateblocks per box
Pure 100% CoCoa PasTes4 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.
100%
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Pure Venezuela
5568ARAGUAni
pURE pAstE
Pure Ecuador
AlpACopURE pAstE 5569
Pure Madagascar
5567mAnJARi
pURE pAstE
Pure Dominican Republic
tAÏnoRipURE pAstE 5570
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Powerful & Tannic
4347ABinAo
85%
Balanced & Roasted
CARAÏBE66% 4349
Tangy & Red fruit
4350mAnJARi
64%
Milky & Caramel
tAnARivA33% 4351
loose Valrhona ChoColaTe BarsAll of Valrhona chocolates are available in 100 g bars.They are sold in plain cellophane sachets for personalization using your own name or brand.
Name Code % min.cocoa Ingredients Shelf life* Packaging
Pure Pâte Araguani 5568 100%Sugar 0%Fat 54% • • • • • • 14
months 3 x 1 Kg blocks
Pure Pâte Alpaco 5569 100%Sugar 0%Fat 54% • • • • • • 14
months 3 x 1 Kg blocks
Pure Pâte Manjari 5567 100%Sugar 0%Fat 54% • • • • • • 14
months 3 x 1 Kg blocks
Pure Pâte Taïnori 5570 100%Sugar 0%Fat 54% • • • • • • 14
months 3 x 1 Kg blocks
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*Shelf life: from date of production.
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Grands Chocolats
Professional siGnaTureThe 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.
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Specifically designed for coating Equatoriale Lactée 35% is Valrhona’s milk chocolate par excellence for both its smooth taste and beautiful color.
112: 3x1kg blocks
éqUAtoRiAlE lACtéE 35% 4662
Specifically designed for coatingA dominant chocolate taste with a hint of biscuit and not too sweet.
sAtiliAlACtéE 35% 6367
Specifically designed for coatingEquatoriale Noire 55% offers a deliciously intense chocolate taste and smooth texture, and is extremely easy to use.
103: 3x1kg blocks
éqUAtoRiAlE noiRE 55% 4661
Special fillings & coresExtra Noir 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.
ExtRA noiR53% 4664
For fillings & coresExtra Amer 67% offers a balanced combination of power and bitterness.
ExtRA AmER67% 4663
Specifically designed for coatingBitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes.
sAtiliAnoiRE 62% 6366
Extra Cocoa Paste gives a remarkably intense, rich chocolate taste to many recipes.
ExtRA CoCoA pAstE 100% 134
Name Code % min.cocoa Ingredients Shelf life* Packaging
Extra Amer 4663 67%Sugar 32%Fat 37% • • • • • • • • • 14
months 3 Kg bag of beans
Équatoriale Noire 4661103
55%Sugar 43%Fat 38% • • • • • • • • • • • 14
months3 Kg bag of beans3 x 1 Kg blocks
Extra Noir 4664 53%Sugar 45%Fat 31% • • • • • • • 14
months 3 Kg bag of beans
Satilia Noire 6366 62%Sugar 37%Fat 38% • • • • • • • • • • • 14
months 20 Kg carton
Extra Cocoa Paste 134 100%Sugar 0%Fat 54% • • • • • • 14
months 3 x 1 Kg blocks
Équatoriale Lactée 4662112
35%Sugar 43% Milk 19%Fat 39% • • • • • • • • • • • 12
months3 Kg bag of beans3 x 1 Kg blocks
Satilia Lactée 6367 35%Sugar 43% Milk 21%Fat 37% • • • • • • • • • • • 12
months 20 Kg carton
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Name Code % min.cocoa Ingredients Shelf life* Packaging
Opalys 8118 33%Sugar 32% Milk 33%Fat 43% • • • • • • • • • • • 10
months 3 Kg bag of beans
Ivoire 4660140
35%Sugar 43% Milk 21%Fat 41% • • • • • • • • • • • 12
months3 Kg bag of beans3 x 1 Kg blocks
Caramélia 7098 36%Sugar 34% Milk 20%Fat 38% • • • • • • • • • • • 12
months 3 Kg bag of beans
Lait Orange 123 35%Sugar 43% Milk 19%Orange flavouring 0,3%Fat 40%
• • • • • • • • • • • 10 months 3 x 1 Kg blocks
Xocoline Lactée 6972 41%Maltitol 35% Milk 24%Fat 40% • • • • • • • • • • • 12
months 3 x 1 Kg blocks
GourmeT CreaTionWith its “Gourmet Creation” range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new flavors.Thanks to its perfect knowledge of cocoa and the creativity of l’École du Grand Chocolat’s pastry chefs, Valrhona explores new tastes and creates original flavor combinations.
Sweet caramel delicacyCaramélia 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.
CARAméliA36% 7098
Smooth as silkWhite chocolate, not too sweet, with delicate flavours of fresh milk and vanilla.
140: 3x1kg blocks
ivoiRE 35% 4660
Pure whitenessWith its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla.
opAlys33% 8118
A delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness.
*Available from October to April.
lAit oRAnGE 35% 123
The pleasure of milk chocolate with no added sugarsThis couverture unveils delicate, refined aromas, with a smooth, not-too-sweet taste, enhanced with a touch of sophisticated bitterness. It is ideally suited to a wealth of different combinations and its elegant taste will never overshadow any accompanying flavors.
xoColinE lACtéE 41%
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Name Code % min.cocoa Ingredients Shelf life* Packaging
Xocoline 5904 65%Maltitol 34%Fat 42% • • • • • • • • • • • 14
months 3 x 1 Kg blocks
Xocopili 5145 72%Sugar 26% Spices 4%Fat 42% • • • • • • • • 18
months1 Kg
tub of pearls
Xocoméli 6566 57%Sugar 34% Spices 2%Fat 38% • • • • • • • • • 14
months1 Kg
tub of pearls
Café Noir 120 57%Sugar 40% Coffee 1,3% Fat 37% • • • • • • • • • • • 10
months 3 x 1 Kg blocks
Noir Orange 122 56%Sugar 43%Orange flavouring 0,3%Fat 38%
• • • • • • • • • • 10 months 3 x 1 Kg blocks
Grands Chocolats
Spicy and sweet dark chocolate for dessert applicationsA fresh, exotic and delightful blend of sweet spices and citrus.
xoComéli57%
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Combination of Arabica and CocoaA harmonious blend of high-quality cocoa beans with powerful Mocha and Arabica coffee beans.
CAfé noiR57%
Savory and spicy chocolateAn intense savory chocolate blended with a subtle mix of spices that will enhance any original sweet creation.
xoCopili72% 5145
The pleasure of dark chocolate with no added sugarsSlightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with a touch of oakiness.
xoColinE65% 5904 6566
120
A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes.
noiR oRAnGE 56% 122
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• Optimal • Recommended • Possible Not possible*Shelf life: from date of production.
exClusiVe Valrhona
p125CœUR dE GUAnAJA
6360
YOu WERE ALREADY FAMiLiAR WiTH DARK CHOCOLATE - NOW DisCOVER THE P125 COEuR DE GuANAJA DARK CHOCOLATE CONCENTRATE.
Valrhona’s 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”).
Name Code % min.cocoa Ingredients Shelf life* Packaging
P125 Cœurde Guanaja
6360 80%Sugar 19%Fat 34% • • • • • • • • 18
months3 Kg
bag of beans
• Optimal • Recommanded • Possible Not possible
P125 CœuRDE GuANAJA
is not suitable for tempering, molding
or coating.
PaCkaGinG innoVaTionIn 2014, all 5 kg buckets* will be replaced with the Valrhona 3 kg stand-up pouch.
* Except for Almond/Hazelnut 50% Old-fashioned (2263) and Almond/Hazelnut 50% Crunchy Fruité (5621), which will remain in 5 kg buckets.
PraCTICal because of its handling and stability
hyGIEnIC because the product has little contact with the outside
hoMoGEnIzaTIon FaCIlITaTED
thE AdvAntAGEs
18
Chocolate concentrate
THE ADVANTAGES:• Intense chocolate flavour• Smoother texture• Intense chocolate colour
Bonb
on
gana
che
Coat
ing
Mol
ding
Gana
che
for p
astr
y-m
akin
g
Mou
sse
Sauc
e
Ice
Crea
ms
& S
orbe
ts
Choc
olat
e dr
ink
Deco
ratio
n
Glaz
e
Crem
eux
*Shelf life: from date of production.
innoVaTionsGrands Chocolats
Creamy & Toasty
THE ADVANTAGES:• A unique blond color that stands out• A delicious taste that’s not too sweet
with intense biscuity flavors and a pinch of salt
• A creamy texture
dUlCEy32%
9458
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 Frédéric Bau’s 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.
FLAVOR PAIRING SuGGESTIONS FROM L’ECOLE 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.
Name Code % min.cocoa Ingredients Shelf life* Packaging
Dulcey 9458 32%Sugar 28,8%Fat 45% • • • • • • • • • • 12
months 3 Kg bag of beans
Blond chocolate is not a regulated category.
* Except for Almond/Hazelnut 50% Old-fashioned (2263) and Almond/Hazelnut 50% Crunchy Fruité (5621), which will remain in 5 kg buckets.
19
Bonb
on
gana
che
Coat
ing
Mol
ding
Gana
che
for p
astr
y-m
akin
g
Mou
sse
Sauc
e
Ice
Crea
ms
& S
orbe
ts
Choc
olat
e dr
ink
Deco
ratio
n
Glaz
e
Crem
eux
• Optimal • Recommended • Possible Not possible*Shelf life: from date of production.
21
NutsEnjoy the warm, nutty taste of Valrhona’s range of Pralinés,“Gianduja Style” and Almond Pastes.
“GIanDUJa STylE”24
PralInÉS22
alMonD PaSTES25
22
Grands Pralinés almond (ValenCia, sPain)
PralinesthE RUlE of 3: To choose your Praliné, you now have three key elements…
1 nUT almond hazelnut almond/hazelnut
2 FlaVor Intense caramelized flavor nutty notes
3 InTEnSITy roasted notes Cooked caramel
Almond 55%
NEW Almond70%
Its extremely pure flavor gives a surprising balance between the sweetness of the fruit and the lingering flavor.
10201
Delicately sweet and lingering flavor. Its roasted notes enhance the intensity of the almond flavor.
9015
inTe
ns
e C
ar
am
eli
Ze
d F
lav
or hAzElnUt50%
The taste of this praline with strong accents of cooked caramel reveals end notes of hazelnut.
2257hAzElnUt
60%
This Hazelnut Praline 60% is delicately sweet with notes of soft caramel.
2258
ROASTED NOTES ROASTED NOTES
Almond 50%
Almond60%
The Almond Praline 50% offers a fine balance between cooked caramel notes and sweet notes.
2259
Exceptional notes of cooked caramel and delicate sweetness.
2260
inTe
ns
e C
ar
am
eli
Ze
d F
lav
or
COOKED CARAMEL COOKED CARAMEL
COOKED CARAMEL COOKED CARAMEL
nu
TT
Y n
oT
es
Grands Pralinés hazelnuT (roman, iTaly)
NEWhAzElnUt55%
hAzElnUt66%
Authentic and pure, its nutty noteswill intensify as you enjoy tasting.
10203
Rare fruity intensity. The pure taste of hazelnut adds a lingering finish.
7531
ROASTED NOTES ROASTED NOTES
nu
TT
Y n
oT
es
23
nuts
Grands Pralinés almond/hazelnuT(ValenCia, sPain / roman, iTaly)
NEWAlmond hAzElnUt 60%
A beautiful harmony of nutty notes produced by the subtle scent of green almond and the powerful fragrance of fresh hazelnut.
10202Almond
hAzElnUt 50% fRUity
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.
4697
Fruit Code Taste % nuts Ingredients Shelf life* Packaging Packaged in 2014 stand-up pouches
Almond 10201 Nutty notes 55% Almonds 55% Sugar 45% Fat 27% • • • 12 months 3 Kg stand-up pouch 10201
Almond 9015 Nutty notes 70% Almonds 70% Sugar 30% Fat 36% • • • 12 months 5 Kg tub 10864
Almond 2259 Intense caramelized flavor 50% Almonds 50% Sugar 50% Fat 30% • • • 12 months 5 Kg tub 10858
Almond 2260 Intense caramelized flavor 60% Almonds 60% Sugar 40% Fat 34% • • • 12 months 5 Kg tub 10857
Hazelnut 10203 Nutty notes 55% Hazelnuts 55% Sugar 45% Fat 33% • • • 12 months 3 Kg stand-up pouch 10203
Hazelnut 7531 Nutty notes 66% Hazelnuts 53% Almonds 13% Sugar 34% Fat 42% • • • 12 months 5 Kg tub 10863
Hazelnut 2257 Intense caramelized flavor 50% Hazelnuts 50% Sugar 50% Fat 30% • • • 12 months 5 Kg tub 10861
Hazelnut 2258 Intense caramelized flavor 60% Hazelnuts 60% Sugar 40% Fat 38% • • • 12 months 5 Kg tub 10862
Almond Hazelnut 10202 Nutty notes 60% Almonds 30% Hazelnuts 30% Sugar 40% Fat 33% • • • 12 months 3 Kg stand-up
pouch 10202
Almond Hazelnut fruity
4697 Nutty notes 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% • 12 months 5 Kg tub 10860
Almond Hazelnut old-fashioned
2263 Nutty notes 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% • Except
mar-bling
12 months 5 Kg tub 2263
Almond Hazelnut crunchy fruity
5621 Nutty notes 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 28% • • • 12 months 5 Kg tub 5621
Almond Hazelnut 22612262 Intense caramelized flavor 50% Almonds 25% Hazelnuts 25%
Sugar 50% Fat 30% • • • 12 months 5 Kg tub1,5 Kg tub 10859
Conf
ectio
nary
Choc
olat
e fil
lings
Ice
crea
m
mak
ing
• Recommanded • Possible Not possible
ROASTED NOTES ROASTED NOTES
Almond hAzElnUt 50%
old-fAshionEd
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.
2263Almond
hAzElnUt 50% CRUnChy fRUity
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.
5621
ROASTED NOTES ROASTED NOTES
Almond hAzElnUt 50%
Subtle notes of sweet and sugary caramel preserve the flavor of almonds and hazelnuts in this 50% fruit praline.
2262: 1,5kg tub
2261
inTe
ns
e C
ar
am
eli
Ze
d F
lav
or
COOKED CARAMEL
nu
TT
Y n
oT
es
*Shelf life: from date of production.
24
“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.
Forthright dark chocolate and hazelnut taste. Very intense flavour.
milK ChoColAtE hAzElnUt 36%
Hazelnut paste thickened with cocoa butter.
liGht BRown hAzElnUt 39%
dARK ChoColAtE hAzElnUt 33% 2264 2266
Blend of fine cocoa beans, hazelnuts and milk. Creamy melting texture.
7112: 1kg block
6993
Name Code % min. nuts Ingredients Shelf life* Packaging
Dark Chocolate Hazelnut 2264 33% Hazelnuts 33% Sugar 34% Cocoa 28% Milk 3% Fat 40% • • • 9 months 3 x 1 Kg blocks
Milk Chocolate Hazelnut 6993 7112
36% Hazelnuts 36% Sugar 35% Cocoa 16% Milk 13% Fat 39% • • • 9 months3 x 1 Kg blocks
1 Kg block
Light Brown Hazelnut 2266 39% Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36% • • • 9 months 5 Kg tub
Conf
ectio
nary
Ice
crea
m
mak
ing
Choc
olat
e fil
lings
• Recommanded Not possible*Shelf life: from date of production.
25
almond PasTesThe almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.
nuts
Name Code % min. dried fruit Ingredients Shelf life* Packaging
Almond Pastes from Provence 3212 70% Almonds 70% • • • • 5 months 4 Kg basket
Almond Pastes from Provence 3211 50% Almonds 50% • • • • • 9 months 4 Kg basket
“Expression Chocolatiers” Almond Paste 7942 55% Almonds 55% • • 8 months 3,5 Kg basket
Decorative Almond Paste 5090 33% Almonds 33% • • 12 months 4 Kg basket
Conf
ectio
nary
Ice
crea
m
mak
ing
Choc
olat
e fil
lings
Deco
ratio
ns
Mod
elin
g
• Recommanded Not possible
Characteristic taste of Provençal almonds, balanced.
Almond pAstEs fRom pRovEnCE
50%
High in nuts, characteristic taste of Provençal almonds, low in sugar.
Almond pAstEs fRom pRovEnCE
70% 3212 3211
Nice fruity taste. Light colour makes it suitable for addition of colouring agents.
dECoRAtivE Almond pAstE
33%
A pure and intense almond taste that’s low in sugar. Very easy to use.
“ExpREssion ChoColAtiERs” Almond pAstE
55%7942 5090
*Shelf life: from date of production.
27
ServiceProductsValrhona offers a range of products to help you with your creations and optimize your time without compromising quality.
FInIShInGS29
rEaDy To FIll28
FIllInGS30
DECoraTInG arTIClES31
ChoColaTE DrInK31
rEaDy To USE31
28
ready To fillIn addition to traditional hollow shells, Valrhona also offers three original shapes and sizes of ready-to-fill chocolate shells you can use to make chocolate bonbons, petits fours, small cakes and plated desserts. This range will help you stand out and create original compositions.
For
ma
kin
G
Ch
oC
ola
Te
Bo
nB
on
s Dark chocolate 55%Ingredients: Cocoa 55%Sugar 43% - Fat 38%Packaging: 1 box of 630 piecesShelf life*: 12 monthsWeight: Approximately 2.2 g each
Milk chocolate 35%Ingredients: Cocoa 35%Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box of 630 piecesShelf life*: 10 monthsWeight: Approximately 2.2 g each
dARK ChoColAtE hollow foRm
dARK ChoColAtE pAlEt
milK ChoColAtE pAlEt
milK ChoColAtE hollow foRm
ivoiRE ChoColAtE hollow foRm
mid
i Fo
rm
aT:
Fo
r m
ak
inG
min
i-C
ak
es
min
i Fo
rm
aT:
Fo
r m
ak
inG
pe
TiT
s F
ou
rs
pyRis
sphERis
pyRis
ovAlis ovAlis
de
ss
er
T F
or
ma
T:
For
ma
kin
G d
es
se
rT
s
sphERis
pyRis
ovAlis
solstis
4325
4326
Dark chocolate 55%Ingredients: Cocoa 55%Sugar 43% - Fat 38%Packaging: 1 box of 504 piecesShelf life*: 12 monthsWeight: Approximately 2.6 g each
Milk chocolate 35%Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box of 504 piecesShelf life*: 10 monthsWeight: Approximately 2.6 g each
White chocolate 35%Ingredients: Cocoa 35%Sugar 43% - Milk 21% - Fat 41%Packaging: 1 box of 504 piecesShelf life*: 8 monthsWeight: Approximately 2.6 g each
1732
1733
1734
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 343 piecesShelf life*: 12 monthsWeight: Approximately 1.7 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 270 piecesShelf life*: 12 monthsWeight: Approximately 3.1 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 270 piecesShelf life*: 12 monthsWeight: Approximately 3.1 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 441 piecesShelf life*: 12 monthsWeight: Approximately 1.3 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 270 piecesShelf life*: 12 monthsWeight: Approximately 2.9 g each
sphERisDark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 441 piecesShelf life*: 12 monthsWeight: Approximately 1.5 g each
4322 4751
4323 4753
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging:1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 9.4 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 12 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 60 piecesShelf life*: 12 monthsWeight: Approximately 10.8 g each
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 9.6 g each
4319 4320
4321 6409
4324 4752
29
finishinGsCoatings and glazes are must-have products you need to finish off your desserts and pastries, helping you save time with guaranteed results!
service products
39% minimum Cocoa
Packaging: 1 Kg jarShelf life*: 6 monthsBefore opening: temperature < 20°CAfter opening: refrigerator/use within 4 days
dARK ChoColAtE GlAzE
4,5% minimum Cocoa
Packaging: 5 Kg tubShelf life*: 9 monthsStorage: In a cool, dry place between 16° and 18°C
milK ChoColAtE GlAzE
soft ABsolUGlAzE 2051 152
18% minimum Cocoa
Packaging: 5 Kg tubShelf life*: 9 monthsStorage: In a cool, dry place between 16° and 18°C
150
nEUtRAl ABsolU CRistAl GlAzE
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 monthsBefore opening: 12 months in a cool, dry placeAfter opening: 1 month in a refrigerator
5010
*Shelf life: from date of production.
30
fillinGsValrhona’s range of fillings perfectly adapts to your recipes for greater chocolate intensity and added crunch.
CoCoA niBs
Ingredients:100% cocoa beansFat 54%Packaging: 1 Kg bagShelf life*: 12 months
3285 éClAtd’oR
Bits of crêpe dentellePackaging: 4 Kg box (4 x 1 Kg bags)Shelf life*: 12 months
8029
EtnAo GUAnAJA
Guanaja dark chocolate ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each
6896 EtnAo pAssion Milk chocolate
and passion fruit purée ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each
6776
EtnAo pRAliné Milk chocolate
and roasted hazelnut ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each
6897 EtnAo CoConUt
Coconut-flavored milk chocolate ganachePackaging: Box of 40Shelf life*: 8 monthsWeight: Approximately 20 g each
6777
dARK ChoColAtE pEARls
Dark chocolate 55%Pure cocoa butterPackaging: 4 Kg bagShelf life*: 14 months
4341
Puffed grains coated in dark chocolate 55% Pure cocoa butterPackaging: 3 Kg bagShelf life*: 14 months
4719 CRUnChy CARAmEliA
pEARls Puffed grains coated in milk chocolate 36% with a delicious caramel tastePure cocoa butterPackaging: 3 Kg bagShelf life*: 12 months
8425dARK ChoColAtE CRUnChy
pEARls
CoCoA powdER
Ingredients: 100% cocoa - Fat 21%Packaging: Box of 3 x 1 Kg bagsShelf life*: 24 months
159 CoCoA BUttER
Ingredients:100% cocoa butter Fat 100%Packaging: 3 Kg tubShelf life*: 8 months
160
Ingredients: 99.9% concentrated butterMaximum moisture 0.1%Packaging: 2 Kg boxShelf life*: 12 months
5009liqUid ClARifiEd BUttER
dARK ChoColAtE stiCKs 230 sticks
of dark chocolate 55%Pure cocoa butterPackaging: Box of 230 sticksShelf life*: 14 monthsWeight: 7 g each
172300 sticks of dark chocolate 55%Pure cocoa butterPackaging: Box of 300 sticksShelf life*: 14 monthsWeight: 5.5 g each
171 dARK ChoColAtE stiCKs 500 sticks
of dark chocolate 55%Pure cocoa butterPackaging: Box of 500 sticksShelf life*: 14 monthsWeight: 3.3 g each
170dARK ChoColAtE stiCKs
31
deCoraTinG arTiCles
ChoColaTe drinkMade 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
Chocolate drink with 17.5% dark chocolatePackaging: 6 x 1 LiterShelf life*: 8 months
3209
ready To use
dARK ChoColAtE moUssE & soUfflé Chocolate preparation for mousses
and soufflés (65% chocolate)Ingredients: Cocoa 34%Sugar 32% - Milk 24% - Fat 20%Packaging: 3 Kg basketShelf life*: 6 months at 4°CStore at 4°C: max. 5 days after opening
3717
dARK ChoColAtE vERmiCElli
Pure cocoa butterPackaging: 1 Kg boxShelf life*: 14 months
180
Pure cocoa butterPackaging: 1 Kg boxShelf life*: 14 months
184
yEllow dECoRAtion
Between 1/10 and 15/4Pure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 12 months
144
finE dARKChoColAtE GRAnUlEs
Pure cocoa butterPackaging: 1 Kg boxShelf life*: 14 months
183
BlUE dECoRAtion
PermanentPure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 12 months
141
pinK dECoRAtion
Between 1/10 and 15/4Pure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 12 months
146
finE dARK ChoColAtE flAKEs
Pure cocoa butterPackaging: 1 Kg boxShelf life*: 14 months
185
GREEn dECoRAtion
Between 1/10 and 15/4Pure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 12 months
143
oRAnGE dECoRAtion
PermanentOrange flavoredPure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 10 months
142
service products
dARK ChoColAtEsEqUins
*Shelf life: from date of production.
VALRHONA - 26600 Tain l’Hermitage - FRANCEwww.valrhonapro.com
GB 1
0304
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