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PRODUCT CATALOGUEYour Passion Deserves the Exceptional
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VALRHONA PRESENTATION ......................... PAGES 3 • 6
CHOCOLATES ................................................ PAGES 7 • 18• Tasting Wheels ......................................................... page 9• Grands Crus Blends ................................................ page 10• Pure Origin Grands Crus .......................................... page 12• Professional Signature ............................................. page 13 • Gourmet Creation .................................................... page 14• Chocolate applications ............................................ page 16• Loose Valrhona Chocolate Bars ............................... page 18
NUT-BASED PRODUCTS ................................ PAGES 19 • 22• Pralinés .................................................................... page 21• “Giandujas” .............................................................. page 22• Almond Pastes ........................................................ page 22
SERVICE PRODUCTS ..................................... PAGES 23 • 27• Ready-to-fill Products .............................................. page 25• Ready-to-use Products ............................................ page 26• Decoration Products ................................................ page 26• Finishing Products ................................................... page 26 • Chocolate Fillings ..................................................... page 27• Chocolate Drink ....................................................... page 27
Contents
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For chocoholics only.
Valrhona
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The VALRHONA story
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’S Areas of expertise
Expert in Fine CocoaVery 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 TastesTo 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 creativityValrhona’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.
Ambassador of fine tasteSince 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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The valrhona taste foundation
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.
Where taste is backed up by a dedicated quest for quality
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:
1. EmployeesOHSAS 18001 Certification since 2004:Occuptional Health & Safety Management System.
2. EnvironmentISO 14001 Certification since 2005:Environmental Management Standard.
3. ClientsISO 22000 Certification since 2006:Food Safety Management System.
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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 Ecole 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.
Visit www.valrhona.fr to view the schedule of courses led by chefs from the Valrhona Ecole du Grand Chocolat and exclusive visiting pastry chefs.
École du Grand Chocolat8, quai du Général de Gaulle26600 TAIN L’HERMITAGE - FRANCETél: +33 (0)4 75 07 90 95Fax: +33 (0)4 75 07 88 20e-mail: [email protected]
L’ATELIER CRÉATION
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.
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Discover the full range of luxury chocolate from Valrhona.
Chocolates
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The Valrhona RangeWhen choosing raw ingredients, taste is the key criteria for confectioners and pastry chefs as well as the product’s origins and technical qualities.Valrhona proposes four families of chocolates enabling professionals to find the products that best correspond to their needs and which are best suited to a creative transformation.
Grands Crus Blends
Valrhona’s unparalleled sourcing and blending skills have led to the creation of the Blend of Grands Crus collection.
They are made from a blend of high-quality cocoas from different sources that have been selected for the complementarity of their aromatic potential.
This talent for creating unique and exceptional chocolates has enabled Valrhona to create products over the years which have left their mark on the world of gastronomy.
Pure Origin Grands Crus
The Pure Origin Grands Crus collection offers chocolates that convey the characteristics of their country of origin.
Each of these chocolates is made from a selection of the best cocoa beans from the same area, selected by the Valrhona sourcer who chooses cocoa beans from a region based on the potential flavours that can be conveyed through the finished chocolate.
Professional Signature
The Professional Signature collection is designed for professionals and offers a range of technical chocolates that are easy to use and offer excellent results.
These blended chocolates have been created using unique recipes to ensure they lend themselves to specific professional applications.
Gourmet Creation
The Gourmet Creation range offers a selection of innovative products to inspire creativity among professionals looking to design the deserts and confectionery of tomorrow.
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Valrhona Chocolate Tasting WheelsValrhona invites you into the world of sensorial analysis and a more sophisticated approach to Le Grand Chocolat. Our Tasting Wheels will help you choose the right chocolate with the appropriate aromatic profile for your recipes, to suit your tastes, your desires and your customers’ expectations. Whether you are looking for a dark or milk chocolate, let our Tasting Wheels guide you through the aromatic subtleties of the Valrhona range.
DARK CHOCOLATE COUVERTURES
MILK CHOCOLATE COUVERTURES
Abina
o 85 %
8
Guanaja 70 %
6
Caraïbe 66 %
3
Ashanti 67 %3
Araguani 72 %
7
Alpaco 66 %
6
Macaé 62 %
6
Taïnori 64 %
4Nyan
gbo 6
8 %
4
Man
jari
64
%
2Po
werful &
Tanni
c
Bittersweet & ElegantBalanced & Roasted
Chocolaty & Spicy
Raisins & Bittersweet
Oaky & Floral
Dried apricots & Black teaFruity & Intense
Sophistica
ted & Cho
colat
y
Tang
y &
Red
fruit
GRANDS CRUS BLENDS
FAM
ILY
Choc
olat
eM
ain
arom
atic
cha
ract
erict
icsIn
tens
e, fl
avou
r
Frui
ty
Acid
Bitte
r
Roas
ted
nuts
PURE ORIGIN GRANDS CRUS
Orizaba Lactée 39 %
Jivara Lactée 40 %Guanaja Lactée 41 %
Bitter
Lacté
e 39 %
Tanariva Lactée 33 %
FAM
ILY
PURE ORIGIN GRANDS CRUS
GRANDS CRUS BLENDS
Choc
olate
Mai
n ar
omat
icch
arac
teris
ticIn
tens
e / F
lavo
ur
Milk
y
Coco
a ta
ste
Cara
mel
Bitte
r
3
4 4
5
1
Milky & Intense
Creamy & ChocolatyPowerful chocolate taste
Caram
el & Cocoa
Milky, Caram
el
8 = intense1 = low intense
= intense = low intense
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Grands Crus BlendsBLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES
Dark ChocolateName
% Cocoa
Packing Code Ingredients Description Shelf life*
AbinaoPowerful & Tannic
85% 3 kg beans bag 561485% min cocoa14% sugar48% fat
Abinao - “Tannic strength”Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness.
14 months
GuanajaBittersweet & Elegant
70%3 x 1 kg block
3 kg bag of beans1064653
70% min cocoa29% sugar42% fat
Guanaja - “A range of bittersweet notes”Guanaja offers a delightfully intense bittersweet tast, revealing a whole aromatic range of warm notes.
14 months
Andoa NoireCitrus fruit & intense Bitterness 70% 3 kg beans bag 7025
70% min cocoa29% sugar42% fat
Andoa Noire - “Shades of Freshness”For this Grands Crus Blends, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicate varieties to perfection creating Andoa Noire organic dark chocolate. This unique blend heats the palate with refreshing and powerful bitter-sweetness developing into shades of freshness swirling the whole tasting experience.
14 months
AshantiChocolaty & Spicy
67% 3 kg beans bag 672567% min cocoa32% sugar40% fat
Ashanti - “Warm and sweetly spiced aromas”Ashanti offers a true reflection of its sunny origins with a warm, full-bodied flavor. Its intense chocolate taste has delicate hints of hazelnut mingling with the spiciness of licorice, cinnamon and Tonka bean.
14 months
CaraïbeBalanced & Roasted
66%3 x 1 kg block
3 kg beans bag1074654
66% min cocoa33% sugar40% fat
Caraïbe - “Warm nutty notes”Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes.
14 months
Extra BitterBitter & Chocolaty
61%3 x 1 kg block
3 kg beans bag1004657
61% min cocoa38% sugar38% fat
Extra Bitter - “Chocolate intensity”An powerful chocolate taste over a backdrop of bittersweet intensity that gives rise to its bold character.
14 months
CaraqueBalanced & Chocolaty
56% 3 x 1 kg block 10256% min cocoa43% sugar37% fat
Caraque - “Balance of flavours”Caraque develops notes of roast nuts followed by pronounced cocoa flavours.
14 months
*Shelf life: from date of production.
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P125Name Packing Code Ingredients Description Shelf life*
P125 Coeur de GuanajaChocolate concentrate
3 kg beans bag 6360Cacao 80% minSucre 19%Mat. Gr. 34%
P125 Cœur de Guanaja “Maximum strength. Low cocoa butter content”The chocolate ingredient that finally combines intense chocolate strength and colour, softness and creaminess.
18 months
P125 CŒUR DE GUANAJA is a rare technical innovation that has revolutionised several of our recipes. In recipes where a high level of cocoa butter is required and thanks to its very low cocoa butter content, P125 CŒUR DE GUANAJA significantly enhances chocolate’s flavour and strength, without hardening the texture.ADVANTAGES:- INTENSE CHOCOLATE FLAVOUR- SMOOTHER TEXTURE- INTENSE CHOCOLATE COLOUR
Name%
CocoaPacking Code Ingredients Description Shelf life*
Guanaja LactéePowerful chocolate taste
41% 3 kg beans bag 7547
41% min cocoa34% sugar24% milk41% fat
Guanaja Lactée - “A perfectly balanced dairy milk chocolate”Guanaja Lactée has a charmingly intense not-too-sweet chocolate taste enhanced by lingering velvety dairy notes.
12 months
Jivara LactéeCreamy & Chocolaty
40%3 x 1 kg block
3 kg beans bag1894658
40% min cocoa34% sugar23% milk41% fat
Jivara Lactée - “Creamy cocoa taste”Jivara Lactée has a seductively pronounced chocolatey taste in perfect harmony with its vanilla-malt finish.
12 months
Bitter LactéeCaramel & Cocoa
39% 3 x 1 kg block 6591
39% min cocoa42% sugar18% milk38% fat
Bitter Lactée - “Intense smoothness”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.
12 months
Orizaba LactéeMilky & Intense
39% 3 kg beans bag 6640
39% min cocoa37% sugar18% milk39% fat
Orizaba Lactée - “Indulgently smooth”Orizaba Lactée offers a delicately smooth taste of fresh milk from the high pastures. This delicious dairy taste gives way to deep and intense creamy notes.
12 months
Andoa LactéeMilky & Intense Chocolaty Notes
39% 3 kg beans bag 7026
39% min cocoa34% sugar26% milk41% fat
Andoa Lactée - “Milky smooth”For this Grands Crus Blends, Valrhona has selected the finest organic and Fairtrade-certified cocoa beans. Andoa Lactée is a deliciously smooth chocolate with a seductive milky sweetness and powerful cocoa taste, topped off by a hint of bitterness.
12 months
Milk Chocolate
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*Shelf life: from date of production.
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Pure OriGin Grands CrusSINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY
Dark Chocolate
100% Pure Cocoa Paste
Name%
CocoaPacking Code Ingredients Description Shelf life*
AraguaniRaisins & Bittersweet
72% 3 kg beans bag 465672% min cocoa27% sugar44% fat
Araguani - “Pure Venezuela”Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate.
14 months
NyangboSophisticated & Chocolaty
68% 3 kg beans bag 608568% min cocoa31% sugar41% fat
Nyangbo - “Pure Ghana”Nyangbo offers uniquely rounded notes with a warm chocolatey taste, giving way to a second attack filled with warm spicy flavours. Its character is backed up by a delicate bitterness.
14 months
AlpacoOaky & Floral
66% 3 kg beans bag 557266% min cocoa33% sugar40% fat
Alpaco - “Pure Ecuador”Delicate, heady notes of jasmine and orange blossom melt into a deep chocolate taste that gives Alpaco an almost stately strength.
14 months
ManjariTangy & Red fruit
64%3 x 1 kg block
3 kg beans bag1174655
64% min cocoa35% sugar39% fat
Manjari - “Pure Madagascar”A fresh and acidic attack of red fruit flavors with a delicate finish of roasted nuts. Manjari - the unique result of careful processing techniques to preserve the characteristics of selected Madagascan cocoa beans.
14 months
TaïnoriFruity & Intense
64% 3 kg beans bag 557164% min cocoa35% sugar39% fat
Taïnori - “Pure Dominican Republic”Taïnori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts over a backdrop of cocoa and freshy baked bread.
14 months
MacaéDried apricots & Black tea
62% 3 kg beans bag 622162% min cocoa37% sugar38% fat
Macaé - “Pure Brazil”A powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a fine bitter finish.
14 months
Pure Cocoa mass Araguani 100% 3 x 1 kg block 5568
100% cocoa0% sugar54% fat
Pure Cocoa mass Araguani - “Pure Venezuela”Warm notes of raisins and licorice that linger on the palate, over-layered with intense toasted chocolate flavors and a touch of bitterness.
14 months
Pure Cocoa mass Alpaco 100% 3 x 1 kg block 5569
100% cocoa0% sugar54% fat
Pure Cocoa mass Alpaco - “Pure Ecuador”Strength and sophistication in this cocoa paste with the delicate, heady notes of jasmine and orange blossom that melt into a deep chocolate taste with a bittersweet, oaky finish.
14 months
Pure Cocoa mass Manjari 100% 3 x 1 kg block 5567
100% cocoa0% sugar54% fat
Pure Cocoa mass Manjari - “Pure Madagascar”Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar.
14 months
Pure Cocoa mass Taïnori 100% 3 x 1 kg block 5570
100% cocoa0% sugar54% fat
Pure Cocoa mass Taïnori - “Pure Dominican Republic”Flavours of candied yellow fruit following in the wake of roast almond and chocolate notes on a fresh and slightly camphorated background.
14 months
*Shelf life: from date of production.
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PrOfessiOnal siGnature
Milk Chocolate
Dark Chocolate
Milk Chocolate
Equatoriale LactéeSpecifically designed for coating
35%3 x 1 kg block
3 kg beans bag112 4662
35% min cocoa43% sugar19% milk39% fat
Equatoriale Lactée 35% is Valrhona’s milk chocolate par excellence for both its smooth taste and beautiful color.
12 months
Satilia LactéeSpecifically designed for coating
35% 20 kg beans box 6367
35% min cocoa43% sugar21% milk37% fat
A dominant chocolate taste with a hint of biscuit and not too sweet. 12 months
Name%
CocoaPacking Code Ingredients Description Shelf life*
Tanariva LactéeMilky & Caramel
33%3 x 1 kg block
3 kg beans bag3692 4659
33% min cocoa37% sugar28% milk36% fat
Tanariva Lactée - “Pure Madagascar”Balanced acidulous flavors smoothed by pronounced dairy and caramel notes.
12 months
Name%
CocoaPacking Code Ingredients Description Shelf life*
Extra Cocoa Paste
100% 3 x 1 kg block 134 100% min cocoa0% sugar54% fat
Extra Cocoa Paste gives a remarkably intense, rich chocolate taste to many recipes.
14 months
Extra AmerFor fillings & cores
67%3 x 1 kg block
3 kg beans bag130 4663
67% min cocoa32% sugar37% fat
Extra Amer 67% offers a balanced combination of power and bitterness.
14 months
Satilia NoireSpecifically designed for coating
62% 20 kg beans box 636662% min cocoa37% sugar38% fat
Bitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes.
14 months
Equatoriale NoireSpecifically designed for coating
55%3 x 1 kg block
3 kg beans bag103 4661
55% min cocoa43% sugar38% fat
Equatoriale Noire 55% offers a deliciously intense chocolate taste and smooth texture, and is extremely easy to use.
14 months
Extra NoirSpecial fillings and cores
53%3 x 1 kg block
3 kg beans bag1750 4664
53% min cocoa45% sugar31% fat
Extra Noir 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.
14 monthsC
HO
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LAT
ES
*Shelf life: from date of production.
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GOurmet CreatiOn
Xocoline LactéeThe pleasure of milk chocolate with no added sugars
41% 3 x 1 kg block 6972
41% min cocoa24% milk35% maltitol40% fat
Xocoline Lactée offers a pure, balanced taste of milk and chocolate. This couverture unveils delicate, refined aromas, with a smooth, not-too-sweet taste, enhanced with a touch of sophisticated bitterness. It is ideally suited to a wealth of different combinations and its elegant taste will never overshadow any accompanying flavors.
12 months
Lait Orange 35% 3 x 1 kg block 123
35% min cocoa43% sugar19% milk0.3% orange flavouring40% fat
A delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness. Available from October to April.
10 months
CaraméliaSweet caramel delicacy
36% 3 kg beans bag 7098
36% min cocoa34% sugar20% milk38% fat
Caramélia 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.Particularly well suited to moulding applications.
12 months
IvoireSmooth as silk
35%3 x 1 kg block
3 kg beans bag140 4660
35% min cocoa43% sugar21% milk41% fat
White chocolate, not too sweet, with delicate flavours of fresh milk and vanilla.
12 months
OpalysPure whiteness
33% 3 kg beans bag 8118
33% min cocoa32% sugar33% milk43% fat
With its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla.
10 months
Dark Chocolate
Milk & White Chocolate
Name%
CocoaPacking Code Ingredients Description Shelf life*
XocopiliSavory and spicy chocolate
72%
1 kg tub of pearls.
Unit weight approx. 2.3g
5145
72% min cocoa26% sugar4% spices42% fat
An intense savory chocolate blended with a subtle mix of spices that will enhance any original sweet creation.
14 months
XocolineThe pleasure of dark chocolate with no added sugars
65% 3 x 1 kg block 590465% min cocoa34% maltitol42% fat
Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with a touch of oakiness.
14 months
XocoméliSpicy and sweet dark chocolate for dessert applications
57%
1 kg tub of pearls.
Unit weight approx. 2.3g
6566
57% min cocoa34% sugar2% spices38% fat
A fresh, exotic and delightful blend of sweet spices and citrus. 14 months
Café NoirCombination of Arabica and Cocoa
57% 3 x 1 kg block 120
57% min cocoa40% sugar1.5% coffee37% fat
A harmonious blend of high-quality cocoa beans with powerful Mocha and Arabica coffee beans.
10 months
Noir Orange 56% 3 x 1 kg block 122
56% min cocoa43% sugar0.3% orange flavouring38% fat
A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes.
10 months
*Shelf life: from date of production.
15
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Code Ganache Chocolates Coating Molding Ganache
Pâtisserie Mousses Sauces Ice-creams & sorbets
Chocolate beverages Decorations Glazes Cremeux
Grands Crus Blends
Abinao 85% 5614
Guanaja 70% 106 / 4653
Andoa Noire 70% 7025
Ashanti 67% 6725
Caraïbe 66% 107 / 4654
Extra Bitter 61% 100 / 4657
Caraque 56% 102
Guanaja Lactée 41% 7547
Jivara Lactée 40% 189 / 4658
Bitter Lactée 39% 6591
Orizaba Lactée 39% 6640
Andoa Lactée 39% 7026
P125 Cœur de Guanaja 6360
Pure OriGin Grands Crus
Araguani 72%Pure Venezuela
4656
Nyangbo 68%Pure Ghana
6085
Alpaco 66%Pure Ecuador
5572
Manjari 64%Pure Madagascar
117 / 4655
Taïnori 64%Pure Dominican Republic
5571
Macaé 62%Pure Brazil
6221
Pure Araguani Cocoa Paste 5568
Pure Alpaco Cocoa Paste 5569
Pure Manjari Cocoa Paste 5567
Pure Taïnori Cocoa Paste 5570
Tanariva Lactée 33%Pure Madagascar
3692 / 4659
Chocolate Applications
Dark Chocolate
Dark Chocolate
Pure Cocoa Paste
Milk Chocolate
Milk Chocolate
P125
17
Code Ganache Chocolates Coating Molding Ganache
Pâtisserie Mousses Sauces Ice-creams & sorbets
Chocolate beverages Decorations Glazes Cremeux
PrOfessiOnal siGnature
Cacao Pâte Extra 100% 134
Extra Amer 67% 130 / 4663
Equatoriale Noire 55% 103 / 4661
Extra Noire 53% 1750 / 4664
Satilia Noire 62% 6366
Équatoriale lactée 35% 112 / 4662
Satilia Lactée 35% 6367
GOurmet CreatiOn
Xocopili 72% 5145
Xocoline 65% 5904
Xocoméli 57% 6566
Café Noir 57% 120
Noir Orange 56% 122
Xocoline Lactée 41% 6972
Lait Orange 35% 123
Caramélia 36% 7098
Ivoire 35% 140 / 4660
Opalys 33% 8118
Milk Chocolate
Dark Chocolate
Milk Chocolate
Optimal use Recommended Possible Not possible
All Valrhona chocolates are guaranteed to contain pure cocoa butter. Storage : Store in a cool and dry place at between 16-18°C (60-64°F).
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White Chocolate
Dark Chocolate
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Grands Crus BlendsBLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES
Name%
CocoaPacking Code Ingredients Description Shelf life*
AbinaoPowerful & Tannic
85%20 chocolate
blocks per box4347
85% min cocoa14% sugar48% fat
Abinao - “Tannic strength”Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness.
10 months
CaraïbeBalanced & Roasted
66%20 chocolate
blocks per box4349
66% min cocoa33% sugar40% fat
Caraïbe - “Warm nutty notes”Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes.
10 months
Dark Chocolate
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%
CocoaPacking Code Ingredients Description Shelf life*
AraguaniRaisins & Bittersweet
72%20 chocolate
blocks per box4348
72% min cocoa27% sugar44% fat
Araguani - “Pure Venezuela”Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate.
10 months
ManjariTangy & Red fruit
64%20 chocolate
blocks per box4350
64% min cocoa35% sugar39% fat
Manjari - “Pure Madagascar”A fresh and acidic attack of red fruit flavors with a delicate finish of roasted nuts. Manjari - the unique result of careful processing techniques to preserve the characteristics of selected Madagascan cocoa beans.
10 months
Pure OriGin Grands CrusSINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY
Dark Chocolate
Milk ChocolateName
% Cocoa
Packing Code Ingredients Description Shelf life*
Tanariva LactéeMilky & Caramel
33%20 chocolate
blocks per box4351
33% min cocoa37% sugar28% milk36% fat
Tanariva Lactée - “Pure Madagascar”Balanced acidulous flavors smoothed by pronounced dairy and caramel notes.
8 months
*Shelf life: from date of production.
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Enjoy the warm, nutty taste of Valrhona’s range of Pralinés, “Giandujas” and Almond Pastes.
Nuts
NU
TS
20
Valrhona Nut-Based Products
5 kg tub
Pralinés
Valrhona Pralinés are a blend of sugar and nuts made according to traditional methods that bring out all the subtle nutty flavors. Valrhona uses only the very best almonds and hazelnuts, selected and checked using the same exacting standards as we use to monitor our cocoa beans.
CARAMELIZED PRALINESValrhona uses the very best hazelnuts from Rome and almonds from Valencia to produce a wide range of Pralinés with different textures and tastes to satisfy all your needs. Valrhona Pralinés offer a delicious combination of toasted and caramelized notes.
FRUITY PRALINÉSTo perfect the nutty aromas of its Pralinés, Valrhona selects the best hazelnuts from Rome and almonds from Valencia. They are cooked in old-fashioned cauldrons using traditional methods to coat them perfectly and ensure the intense and elegant warm nutty notes of the Valrhona Fruity Praliné range.
Almond Pastes
The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.
“Giandujas”
“Giandujas” 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.
1 kg block
3 x 1 kg block
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Pralinés
Name % Nuts Packing Code Ingredients Description Storage Shelf life*
Hazelnut Praliné
50% 5 kg tub 225750% hazelnuts50% sugar32% fat
Long roasting time for the nuts and prolonged cooking of the caramel.Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams
Store in a cool and dry place between 16-18°C (60-64°F)
12 months
60% 5 kg tub 225860% hazelnuts40% sugar38% fat
Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of hazelnut with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams
Almond Praliné
50% 5 kg tub 225950% almonds50% sugar26% fat
Long roasting time for the nuts and prolonged cooking of the caramel.Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams
60% 5 kg tub 226060% almonds40% sugar31% fat
Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of almonds with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams
Almond/Hazelnut Praliné
50%5 kg tub
1.5 kg tub22612262
25% almonds25% hazelnuts50% sugar29% fat
Long roasting time for the nuts and prolonged cooking of the caramel.Well balanced with notes of caramel.Uses: Pastry - Chocolate fillings - Ice creams
60%5 kg tub
1.5 kg tub32803282
30% almonds30% hazelnuts40% sugar35% fat
The nuts are slowly roasted and the sugar is dry-cooked. Intense taste with very strong notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams
Almond/Hazelnut Old-Fashioned Praliné
50% 5 kg tub 2263
25% almonds25% hazelnuts50% sugar29% fat
The nuts are slowly roasted and then roughly crushed according to traditional methods. Crunchy texture.Uses: Pastry - Chocolate fillings - Ice creams
Almond/Hazelnut Fruity Praliné
50% 5 kg tub 4697
25% almonds25% hazelnuts50% sugar30% fat
Nuts caramelized in sugar syrup until roasted.Very pronounced notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams
Almond/Hazelnut Crunchy Fruity Praliné
50% 5 kg tub 5621
25% almonds25% hazelnuts50% sugar30% fat
Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts.Uses: Pastry - Chocolate fillings
Hazelnut/Almond Fruity Praliné
66% 5 kg tub 7531
53% almonds13% hazelnuts34% sugar42% fat
The green fruits undergo acid sanding in a sugar syrup before being gently roasted. A pronounced hazelnut taste over a deliciously bitter backdrop.Uses: Pastry - Chocolate fillings - Ice creams
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*Shelf life: from date of production.
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“Giandujas”
almOnd Pastes
Name % Nuts Packing Code Ingredients Description Storage Shelf life*
Dark Chocolate Hazelnut “Gianduja”
33% 3 x 1 kg block 2264
34% hazelnuts34% sugar28% cocoa3% milk40% fat
Forthright dark chocolate and hazelnut taste.Very intense flavour.Uses: Pastry - Chocolate fillings - Ice creams
Store in a cool and dry place between 16-18°C (60-64°F)
9 monthsMilk Chocolate Hazelnut “Gianduja”
36%3 x 1 kg block
1 kg block69937112
35% hazelnuts35% sugar16% cocoa13% milk39% fat
Blend of fine cocoa beans, hazelnuts and milk.Creamy melting texture.Uses: Pastry - Chocolate fillings - Ice creams
Light Brown Hazelnut “Gianduja”
40% 5 kg tub 2266
40% hazelnuts50% sugar10% cocoa butter36% fat
Hazelnut paste thickened with cocoa butter.Uses: Pastry - Chocolate fillings - Ice creams
Name % Nuts Packing Code Ingredients Description Storage Shelf life*
Almond Pastes from Provence
70% 4 kg tub 3212 70% almonds
High in nuts, characteristic taste of Provençal almonds, low in sugar.Uses: Pastry - Chocolate fillings - Glazing - Ice creams – Modelling
Store in a cool and dry place at 6°C
5 months
Almond Pastes from Provence
50% 4 kg tub 3211 50% almonds
Characteristic taste of Provençal almonds, balanced.Uses: Pastry - Chocolate fillings - Ice creams Modelling – Decorating
9 months
Name % Nuts Packing Code Ingredients Description Storage Shelf life*
“Expression Chocolatiers” Almond Paste
55% 3,5 kg tub 7942 55% almonds
A pure and intense almond taste that’s low in sugar. Very easy to use. Uses: Ideal for all confectionery and pâtisserie applications, both cold and cooked.
Store in a cool and dry place. After opening, store at 4-6°C
8 months
Decorative Almond Paste
33% 4 kg tub 5090 33% almondsNice fruity taste. Light colour makes it suitable for addition of colouring agents.Uses: Modelling – Decorating
Store in a cool and dry place
12 months
Almond Pastes from Provence
Technical Almond Pastes
*Shelf life: from date of production.
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A complete range of Valrhona products to facilitate your work and optimize your time.
Service Products
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Valrhona Service Products RangeValrhona offers a wide range of high-quality products to facilitate your creativity whilst saving you time.
FINISHING PRODUCTSA indispensable range of glazes and toppings that save you time and guarantee perfect results.
DECORATION PRODUCTSValrhona offers a wide range of decoration products to perfect all your sweet creations.
CHOCOLATE FILLINGSAdd a little extra chocolate flavor or a special crunch to your creations with our range of fillings:• Chocolate sticks and chocolate pearls to give an intense chocolate taste to your pastries.• Cocoa powders and pure cocoa pastes to boost the chocolate taste of your cake preparations. • Valrhona cocoa nibs, roasted and crushed cocoa beans will bring a pure, bitter and acidulous cocoa bean taste, plus a crunchy texture.• Etnao cores, rapid and easy to use, these chocolate inserts for lava cakes guarantee a deliciously runny center. Etnao lava cakes can also be enjoyed cold, for sale in the boutique.
Ovalis
Chocolate sauce
Etnao 20g
Celaya
Products for Assembly
STRUCTURA READY-TO-FILL PRODUCTSIn addition to a full range of traditional hollow forms, Valrhona offers three different shapes and sizes of ready-to-fill hollow chocolate shells for fine chocolates, petit fours, small cakes or plated desserts - products to inspire your creativity and make you stand out from the crowd.
Ready to Serve
CHOCOLATE DRINKMade using whole pieces of chocolate, Celaya is a delicious hot chocolate beverage that will delight your customers. With a uniquely smooth and creamy consistency and intense, not-too-sweet flavor, Celaya lingers on the palate for a moment of pure indulgence.
READY-TO-USE PRODUCTS• Mousse and soufflé: its unique formula is perfect for quick mousses and soufflés, ensuring perfect results every time, in terms of both texture and taste.• Chocolate sauce: A deliciously velvety ready-to-use chocolate sauce for glazing and decorating all your dessert and patisserie applications.
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struCtura ready-tO-fill PrOduCts
Name Packing Code Ingredients Weight Shelf life*
Dark Chocolate Hollow Form(dark chocolate 55%)
1 box of 504 units 173255% cocoa - 43% sugar37% fat
Approx. Weight per unit: 2.6 g
12 months
Milk Chocolate Hollow Form(milk chocolate 35%)
1 box of 504 units 173335% cocoa - 44% sugar20% milk - 37% fat
Approx. Weight per unit: 2.6 g
10 months
Ivoire Chocolate Hollow Form(white chocolate)
1 box of 504 units 173435% cocoa - 43% sugar21% milk - 41% fat
Approx. Weight per unit: 2.6 g
8 months
Dark Chocolate Palet(dark chocolate 55%)
1 box of 630 units 432555% cocoa - 43% sugar37% fat
Approx. Weight per unit: 2.2 g
12 months
Milk Chocolate Palet(milk chocolate 35%)
1 box of 630 units 432635% cocoa - 44% sugar20% milk - 37% fat
Approx. Weight per unit: 2.2 g
10 months
Round Dark Chocolate Caissettes (dark chocolate 55%)
1 box of 270 units 23055% cocoa - 43% sugar37% fat
Approx. Weight per unit: 3 g
12 months
Spheris 1 box of 441 units 4322
55% cocoa43% sugar37% fat
Approx. Weight per unit: 1.5 g
12 monthsPyris 1 box of 441 units 4323Approx. Weight per unit: 1.3 g
Ovalis 1 box of 343 units 4324Approx. Weight per unit: 1.7 g
Spheris
1 box of 270 units
4751
55% cocoa43% sugar37% fat
Approx. Weight per unit: 3.1 g
12 monthsPyris 4753Approx. Weight per unit: 2.9 g
Ovalis 4752Approx. Weight per unit: 3.1 g
Spheris 1 box of 45 units 4319
55% cocoa43% sugar37% fat
Approx. Weight per unit: 9.4 g
12 months
Pyris 1 box of 60 units 4321Approx. Weight per unit: 10.8 g
Ovalis 1 box of 45 units 4320Approx. Weight per unit: 12 g
Solstis 1 box of 45 units 6409Approx. Weight per unit: 9.6 g
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For making chocolates
MINI Format: for making petits fours in dark chocolate 55%
MIDI Format: for making small cakes in dark chocolate 55%
DESSERT Format: for making desserts in dark chocolate 55%
*Shelf life: from date of production.
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41 m
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30 mm 37 mm 25 mm
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26 mm32 mm
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30 mm 37 mm 25 mm
19 mm23 mm
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16 m
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10 mm
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ready-tO-use PrOduCtsName Packing Code Ingredients Storage Shelf life*
Dark Chocolate Mousse & Soufflé
3 kg tub 371734% cocoa - 32% sugar24% milk - 20% fat
6 months at 4°C, refrigerate after opening and use within 5 days
6 months
Chocolate Sauce 12 x 250 ml box 7380 29% dark chocolate10 months at room temperature
10 months
finishinG PrOduCts
deCOratiOn PrOduCts
Name Packing Code Ingredients Storage Shelf life*
Dark Chocolate Glazing compound
5 kg tub 150 18% cocoa
Keep in a dry, cool place at between 16° and 18°C
9 months
Milk Chocolate Glazing Compound
5 kg tub 152 4% cocoa
Soft Absolu Glaze with Dark Chocolate 39%
1 kg tub 2051 39% chocolate
Before opening: temperature < 20°C.Refrigerate after opening and use within 4 days
6 months
Absolu Cristal Neutral Glaze Sealed 5 kg tub 5010 36% sugar12 months in a cool dry place 1 month in a refrigerator after opening
12 months
Name Packing Code Ingredients Storage Shelf life*
Dark Chocolate Vermicelli
1 kg box
180
Dark chocolate decorations (31% cocoa minimum, pure cocoa butter)
Keep in a dry, cool place at between 16° and 18°C
14 months
Dark Chocolate Granules 183
Dark Chocolate Flakes 185
Dark Chocolate Sequins(roseau)
184
Blue DecorAvailable
3 x 1 kg block
141
Pure cocoa butter chocolate decor (35% cocoa min.)
Keep in a dry, cool place at between 16° and 18°C
12 months
Green DecorAvailable from 1/10 to 15/04
143
Yellow DecorAvailable from 1/10 to 15/04
144
Pink DecorAvailable from 1/10 to 15/04
146
Orange DecorOrange flavoured Available
142Pure cocoa butter chocolate decor orange flavoured (35% cocoa min.)
10 months
*Shelf life: from date of production.
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ChOCOlate fillinGsName Packing Code Ingredients Weight Storage Shelf life*
Etnao Guanaja
Carton of 40 inserts
6896 Guanaja dark chocolate ganache
Approx. 20 g per insert
Keep in a dry, cool place at between 16° and 18°C
6 months
Etnao Praliné 6897Milk chocolate ganache with roasted hazelnuts
Etnao Passion Fruit 6776Milk chocolate ganache with passion fruit pulp
Etnao Coconut 6777Milk chocolate ganache flavoured with coconut
SERVE PERFECTLY BAkED LAVA CAkES EVERY TIME!This new range of chocolate cores to insert inside your mellow lava cakes making sure to always get a soft and runny core.To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate is now available, with their shape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches.
Name Packing Code Ingredients Storage Shelf life*
Cocoa Powder Box of 3 bags x 1 kg
159100% cocoa21% fat
Keep in a dry, cool place at between 12 and 18°C
24 months
Cocoa Butter 3 kg tub 160100% cocoa100% fat
Keep in a dry, cool place at between 16 and 18°C
8 months
Liquid Clarified Butter 2 kg box 500999.9% concentrated butter0.1% max. humidity
12 months at between 10 and 15°C.Refrigerate after opening and use within 3 weeks
12 months
Cocoa Nibs 1 kg bag 3285100% cocoa54% fat
Keep in a dry, cool place at between 16 and 18°C
12 months
Dark Chocolate Sticks55%, 7 g
Box of 230 sticks 172
Dark chocolate sticks (55% cocoa minimum, pure cocoa butter)
Keep in a dry, cool place at between 16 and 18°C
14 monthsDark Chocolate Sticks55%, 5,5 g
Box of 300 sticks 171
Dark Chocolate Sticks55%, 3,3 g
Box of 500 sticks 170
Eclat d’Or 4 kg box(4 x 1 kg bags)
8029 Wafer crumbs Keep in a dry, cool place 12 months
Dark Chocolate Pearls 4 kg bag 4341Dark chocolate (55% cocoa minimum, pure cocoa butter)
Keep in a dry place at between 16 and 18°C
14 months
Dark Chocolate Crunchy Pearls
3 kg bag 4719Toasted cereals coated in dark chocolate (55% cocoa minimum, pure cocoa butter)
Keep in a dry place at between 16 and 18°C
14 months
Caramélia Crunchy Pearls
3 kg bag 8425
Biscuit cereals coated in Valrhona milk chocolate with a caramel taste (36% cocoa minimum, pure cocoa butter)
Keep in a dry place at between 16 and 18°C
12 months
ready-tO-serve PrOduCtsName Packing Code Ingredients Storage Shelf life*
Celaya Hot Chocolate Drink 6 x 1 Liter 3209 17% dark chocolate 10 months at room temperature 10 months SE
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CHOCOLATERIE VALRHONA 26600 TAIN-L’HERMITAGE – FRANCE
Tel. : +33 (0)4 75 07 90 90 Fax : +33 (0)4 75 08 05 17
www.valrhona.com
FACTORY & HEAD OFFICE
VALRHONA ESPAÑA S.L.C/Pau Claris 95 1° – 1A
08009 BARCELONA – SPAIN
VALRHONA ITALIA S.R.L.Piazza Gerusalemme, 720150 MILANO – ITALIA
VALRHONA INC45 Main Street,
Suite 1054 – BrooklynNEW YORK 11201 – USA
VALRHONA JAPON S.A.Kubodera Twin Tower BLDG 6 F2-9-4 Kudan-Minami Chiyoda-Ku
TOKYO 102-0074 – JAPAN
VALRHONA HONG KONG OFFICE Flat D, 25/F, Prosperous Commercial Building,
54 Jardine’s Bazaar st, Causeway Bay, HONG KONG – CHINA
VALRHONA FRANCE TÉLÉVENTETel. +33 (0)8 10 610 111
26602 TAIN L’HERMITAGE – FRANCE
OUR SUBSIDIARIES
ÉCOLE VALRHONA PARIS / VERSAILLES 91, rue Joseph Bertrand
78220 VIROFLAY – FRANCE
ÉCOLE VALRHONA TOKYOKubodera Twin Tower BLDG 5 F2-9-4 Kudan-Minami Chiyoda-ku
TOKYO 102-0074 – JAPAN
ÉCOLE VALRHONA TAIN+33 (0)4 75 07 90 95
8, quai du Général de Gaulle26600 TAIN L’HERMITAGE – FRANCE
ÉCOLE DU GRAND CHOCOLAT VALRHONA-
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