laboratory - alac.no€¦ · making the best of chocolate valrhona’s story began in 1922 with...

LABORATORYCATALOG 2017 - 2018

VALR

HONA

LAB

ORAT

ORY

CATA

LOG

2017

- 20

18

2

MAKING THE BEST OF CHOCOLATE

Valrhona’s story began in 1922 with passion, commitment and

excellence as its guiding lights.

Ever since, these three values have paved our way and allowed us

to push back the boundaries when it comes to creativity and flavor.

Alongside our partners and customers, we make the best of

chocolate every day.

We do this in the way we select and cultivate cocoa, preserving

terroirs’ diversity and prioritizing sustainable links with our partner

plantations.

We do this when we make our chocolate and expand aromatic

ranges by supplying all artisans with unique materials which let

them express their creativity and unleash their talent.

We do this by passing on flavors and skills and lending our expertise

to artisans and gourmet industry professionals.

By operating hand-in-hand with a diverse range of people who

work with and sample chocolate, we can continue to bring out

the best in our material, express its infinite multitude of flavors and

develop tastes.

Valrhona. Making The Best Of Chocolate.

VALRHONA

INTRODUCING VALRHONA PAGES 2 • 7

GRANDS CHOCOLATS PAGES 8 • 23• Mariage de Grands Crus Blend Page 10• Grand Cru de Terroir Page 12• 100% Cocoa Pure Paste Page 13• Double Fermentation Page 14• Certified Range Page 15• Professional Signature Page 16 • Innovation: Coeur de Guanaja Page 17• Gourmet Creation Page 18• The Blond Line Page 20• Inspiration Page 22

NUTS PAGES 24 • 31• Pralines Page 26• “Gianduja-Style” 0• Almond Pastes Page 31

SERVICE PRODUCTS PAGES 32 • 39• Ready-To-Fill Page 34• Finishing Touches Page 35 • Fillings Page 36• Decoration Page 38• Drinks Page 38• Ready-To-Use Page 38

Contents

3

FLAVOR THAT RESPECTSPEOPLE AND RESOURCES

THE ART OF CREATIVITY

For more than 25 years, the pastry chefs at L’École

Valrhona have worked as closely as possible with

artisans around the world. In their laboratory kitchen,

they support professionals on a daily basis.

Valrhona makes a team of more than 25 pastry

chef-instructors available to its clients to help them

develop their creativity.

Along with the well-regarded and internationally

experienced Director of Creation and Patisserie

Innovation, Frédéric Bau, the team at L’École

Valrhona works hard to research and develop new

recipes, innovative pastry concepts, techniques and

materials. Their close relationship with specialist

technicians means they can develop new techniques

and take a scientific approach to raw ingredients and

their uses.

VALRHONA...A HUMAN ENDEAVOR

Since its very earliest days, Valrhona has

demonstrated its commitment to exceptional quality

by comprehensively rolling it out across the company.

Valrhona has made a commitment to:

ITS EMPLOYEES

OHSAS 18001 certification since 2004:

A management system founded on

health and safety in the workplace.

THE ENVIRONMENT

ISO 14001 certification since 2005:

A management system oriented

towards environmental protection.

ITS CUSTOMERS

ISO 22000 certification since 2006:

A management system that guarantees

food safety.

In 2006, Valrhona launched the Fondation

d’Entreprise Valrhona pour le Goût so it could

extend its ambition to promote fine flavor

beyond the chocolate products it makes.

The aim of this foundation is to encourage all

sorts of initiatives which look to safeguard,

enrich or promote understanding of flavor.

COURSESGo to www.valrhonapro.com to see the

timetable for courses led by chefs at L’École

Valrhona and special guest pastry chefs.

After founding L’École Valrhona in 1989, we

launched L’École Valrhona du Goût in 2014 so

that we could offer even more support to our

customers as they worked towards their latest

successes.

Using innovative teaching techniques, this new

training range gives you a greater awareness of

how flavor is an essential growth channel both

when it comes to the creative process and the

ways you can highlight and sell your products.

5

BE A VALRHONA CUSTOMER…

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

AND ENJOY A RELATIONSHIP YOU CAN REALLY TRUST

As a kitchen resource used by thousands of artisans

and restaurateurs, this goldmine for techniques is

constantly changing to meet your creative ambitions.

The Essentials’ six different issues liberate professionals

from the demands of tedious, time-consuming tasks

used to add the finishing touch to hundreds of recipes.

THE ESSENTIALS

Cercle V is a loyalty program which gives

professionals a whole set of exclusive

advantages and services so that we can offer

you even more support as you develop.

THE NEW VALRHONA.COM WEBSITE has all the services you need!

EXPERTISELearn about the commitments we

have made all along the value chain

and our efforts to develop a unique

range of flavors.

See our investments to support

artisans and the gastronomy industry

as well as our CSR policy, which

guides everything we do.

OUR PRODUCTSSee product specifications and all our ranges in our

product brochure, designed to guide you towards all the

information you need.

SUPPORTING YOUImprove and perfect your skills in our learning space.

You will find: The Essentials, your favorite recipes, L’École

Valrhona’s course timetable, our range of customized

creations and much more.

As well as artisanal techniques, L’École also

has a DESIGN SERVICE which creates and

develops new products such as molds and

the Instant Café range.

You will find hundreds of these creations in

our promotional packs which we design to

suit recipes dreamt up by L’École Valrhona as

well as the LATEST TRENDS.

For more information about developing

personalized, exclusive products, contact

your Valrhona representative.

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GrandsChocolatsWhether you’re a chocolate or pastry professional, the criteria to take into account when you’re choosing ingredients are flavor, but also origins and technical characteristics. Valrhona has four families of chocolate as well as pure pastes and bars, so we can provide professionals with a large range of products suited to all their needs and that they can then transform using all their talent and flair.

GRAND CRU DE TERROIR

MARIAGE DE GRANDS CRUS BLEND

PROFESSIONAL SIGNATURE

INNOVATION: COEUR DE GUANAJA

100% COCOA PURE PASTE

DOUBLE FERMENTATION

CERTIFIED RANGE

GOURMET CREATION

THE BLOND LINE

INSPIRATION

9

12164ORIADO

60%

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

107: 3 x 1kg blocks

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

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

100: 3 x 1kg blocks

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

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

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

106: 3 x 1kg blocks

Chocolatey & BalancedCaraque develops toasted fruity notes followed by spice-tinted chocolatey notes.

Mariage de grands Crus BlendWith its Mariage de Grands Crus Blends range, Valrhona provides chocolate blends with complex, genuinely exclusive flavors. Valrhona’s blending team use their cocoa bank to ingeniously compose original harmonies, making chocolates of inimitable, constant flavor. The secret to their success is the way they blend luxury cocoas of different varieties and origins, which have been selected for their complementary aromatic potential. They then use a precise manufacturing process to bring out the very essence of each blend.

Name Code Min. Cocoa % Composition Best-Before Packaging

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

Guanaja 4653106 70% Sugar 29%

Fat 42% • 14 months 3kg feve bag 3 x 1kg blocks

Ashanti 6725 67% Sugar 32%Fat 40% 14 months 3kg feve bag

Caraïbe 4654107 66% Sugar 33%

Fat 40% • • 14 months 3kg feve bag 3 x 1kg blocks

Extra Bitter 4657100 61% Sugar 38%

Fat 38% • 14 months 3kg feve bag 3 x 1kg blocks

Oriado 12164 60% Sugar 38%Fat 39% • 18 months 3kg feve bag

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

• Ideal Application Recommended Application

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CARAÏBE66%

ASHANTI67%

EXTRA BITTER 61%

GUANAJA70%

ABINAO 85%

CARAQUE56%

6725

4654 4657

5614 4653

102

10

Powerful Chocolate Taste Guanaja Lactée is a captivating chocolate with a forceful chocolatey flavor sweetened and enveloped by long milky notes with just a hint of sugar.

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

189: 3 x 1kg blocks

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

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


Guanaja Lactée 7547 41% Sugar 34% Milk 24%Fat 41% • 12 months 3kg feve bag

Jivara 4658189 40% Sugar 34% Milk 23%

Fat 41% • • 12 months 3kg feve bag3 x 1kg blocks

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

Bitter Lactée 6591 39% Sugar 42% Milk 18%Fat 38% • 12 months 3 x 1kg blocks


MIL

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Grands Chocolats

GUANAJA LACTÉE 41%

JIVARA40%

BITTERLACTÉE 39%

ORIZABA39%

6591

7547 4658 6640

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NEW

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

Pure Papua New Guinea Acid & RoastedKalapaïa has a forceful acidic tang which is set off by fruity notes. These gradually give way to roasted raw bean flavors.

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

Pure EcuadorOaky & Floral Alpaco’s delicate floral aromas melt into ultra-chocolatey notes.

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

Pure MadagascarTangy & Red Fruit Manjari unleashes the fresh, tangy notes of red berries, with a delicate finish recalling toasted nuts and dried fruits.

117: 3 x 1kg blocks

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

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

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

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ARAGUANI72%

KALAPAÏA70%

TAÏNORI64%

ALPACO 66%

ILLANKA63%

MANJARI64%

NYANGBO68%

KALINGO65%

4656 12515 12221

5572

5571 9559

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

MACAÉ 62% 6221

6085 9789

4655

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

ANDOA NOIRE 70%

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

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

3692: 3 x 1kg blocks

MIL

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BAHIBÉ 46%

TANARIVA 33%9997 4659

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

ANDOA LACTÉE 39% 15001

12

Grands Chocolats


Araguani 4656 72%Sugar 27%Fat 44%

14 months 3kg feve bag

Andoa Noire 12515 70% Sugar 29%Fat 42% • 18 months 3kg feve bag

Kalapaïa 12221 70%Sugar 28%Fat 42%


Nyangbo 6085 68%Sugar 31%Fat 41% • 14 months 3kg feve bag

Alpaco 5572 66%Sugar 33%Fat 40%


Kalingo 9789 65%Sugar 34%Fat 39%


Manjari 4655117

64%Sugar 35%Fat 39%

14 months3kg feve bag

3 x 1kg blocks

Taïnori 5571 64%Sugar 35%Fat 39%


Illanka 9559 63%Sugar 36%Fat 37%


Macaé 6221 62%Sugar 37%Fat 38% • • 14 months 3kg feve bag

Bahibé 9997 46%Sugar 30% Milk 23%Fat 43% • • 12 months 3kg feve bag

Andoa Lactée 15001 39% Sugar 34% Milk 26%Fat 41% • 15 months 3kg feve bag

Tanariva 46593692

33%Sugar 37% Milk 28%Fat 36% • 12 months

3kg feve bag3 x 1kg blocks


100% CoCoa Pure PasTe4 Cocoa Pure Pastes: Maximize or minimize the amount you use in your chocolates to make your own custom creations. Use as much or as little as you wish to create your own chocolate with a specific origin.

Pure Venezuela

Pure Ecuador

Pure Madagascar

Pure Dominican Republic

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

Araguani 5568 100%Sugar 0%Fat 54% - 14 months 3 x 1kg blocks

Alpaco 5569 100%Sugar 0%Fat 54% - 14 months 3 x 1kg blocks

Manjari 5567 100%Sugar 0%Fat 54% - 14 months 3 x 1kg blocks

Taïnori 5570 100%Sugar 0%Fat 54% - 14 months 3 x 1kg blocks


100%

CO

CO

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ARAGUANIPURE PASTE

ALPACOPURE PASTE

MANJARIPURE PASTE

TAÏNORIPURE PASTE5568 5569 5567 5570

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13757KIDAVOA

50%


Kidavoa 13757 50%Sugar 40% Fat 39% - • 14 months 3kg feve bag

Mananka 12220 62%Sugar 32%Fat 37% - • 14 months 3kg feve bag

Itakuja 12219 55%Sugar 43%Fat 38% - • 14 months 3kg feve bag


DOUBL

E FERMENTATIOIN

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

Orange & Citric FreshnessDouble fermentation with orange pulpPure MadagascarSweet and fresh, Mananka first reveals its intense citrus notes, then takes on a distinctive, forceful acidic tang underpinned with a cocoa-rich, roasted body. Its bitter quality rounds off this chocolate’s complex character.

Passion Fruit & Chocolatey IntensityDouble fermentation with passion fruit pulp Pure BrazilItakuja excels from the very first bite: A bouquet of fruit aromas explodes, then gives way slowly but surely to the rounded flavors of Brazilian cocoa.

douBle FerMenTaTionValrhona has again pushed back the frontiers of what chocolate can do thanks to an innovative manufacturing process that opens the way for a new generation of aromatics: Double fermentation.

To create a new range of sensory possibilities, after 10 years of working hand in hand with partner planters, Valrhona has revolutionized the way it processes its cocoa in plantations. The new process is such that once the traditional fermentation process is complete, we launch a second one by adding another ingredient. Valrhona’s experts came up with the idea of using naturally sugar-rich fruit pulp to trigger this second fermentation.

DO

UB

LE F

ERM

ENTA

TIO

N ITAKUJA 55%

MANANKA 62% 12220 12219

NEW

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12515

15002

ANDOA NOIRE 70%

WAINA 35%


Andoa Noire 12515 70% Sugar 29%Fat 42% • 18 months 3kg feve bag

Oriado 12164 60% Sugar 38%Fat 39% • 18 months 3kg feve bag

Andoa Lactée 15001 39% Sugar 34% Milk 26%Fat 41% • 15 months 3kg feve bag

Waina 15002 35%Sugar 42% Milk 21%Fat 41% - • 12 months 3kg feve bag


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

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

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

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

a CerTiFied ORGANIC & FAIRTRADE RANGEFour products with double certification, produced with respect for mankind and our planet.

Sustainable development and fair trade have always been a key concern of ours.Our new Fairtrade-certified organic couverture chocolates are a perfect reflection of the standards and daily practice Valrhona has used since it was founded: Four products with double certification, produced with respect for mankind and our planet.

CER

TIFI

ED R

AN

GE

ANDOA LACTÉE 39%

ORIADO 60% 12164 15001

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

112: 3 x 1kg blocks

Specifically For CoatingsIntensely chocolatey, with the merest hint of sugar and a light cookie flavor.

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

103: 3 x 1kg blocks

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

Specifically For FillingsExtra Amer 67% beautifully balances a powerful flavor with a certain bitterness. Specially dedicated to recipes with a strong cocoa flavor.

Specifically For CoatingsA bitter aromatic character on the palate and subtle sweet almond aromas which slowly give way to lingering toasted, chocolatey notes.

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

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

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

Équatoriale Noire 4661103

55%Sugar 43%Fat 38% • 14 months


Extra Noir 4664 53%Sugar 45%Fat 31% - - - • 14 months 3kg feve bag

Extra Cocoa Paste 134 100%Sugar 0%Fat 54% - - - 14 months 3 x 1kg blocks

Satilia Noire 6366 62%Sugar 37%Fat 38% • 14 months 20kg case of beans

Équatoriale Lactée 4662112



Satilia Lactée 6367 35%Sugar 43% Milk 21%Fat 37% • 12 months 20kg case of beans


Grands Chocolats

4661 46644663ÉQUATORIALE

NOIRE 55%EXTRA NOIR

53%EXTRA AMER

67%

4662 6367

6366134

ÉQUATORIALE LACTÉE 35%

SATILIALACTÉE 35%

SATILIANOIRE 62%

EXTRA COCOA PASTE 100%

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6360

P125CŒUR DE GUANAJA

Using the same blend of luxury cocoas as Guanaja, Cœur de Guanaja 80% is less sweet than a classic couverture chocolate and its aromatic power has been reinforced with a higher cocoa powder content.In some recipes, the cocoa butter in couverture chocolates limits the amount of chocolate you can use – so you get a weaker chocolate flavor and a lighter color – or it means you have to use cocoa powder, whose flavor and color are naturally less chocolatey. Cœur de Guanaja 80% is a luxury technical solution which lets you boost the intensity of chocolate you get in products that require cocoa butter.Cœur de Guanaja is a chocolate made using a recipe and manufacturing process that employ unique, innovative technology. The process is based on a technique that lets us concentrate aromas and offer malleable textures and a powerful chocolate taste – Ideal for anyone who loves intensely flavorsome chocolate. The exceptionally low cocoa butter content allows for new, tastier applications. With Cœur de Guanaja you can achieve: - chocolate products with strong aromatic potential,- intensely chocolatey ice creams with a more malleable texture,- ganaches with an incomparably intense chocolate flavor.Because it is so concentrated, you get a deeper, “mahogany” chocolate color.

Chocolate Concentrate

PLUS POINTS:• An intense chocolate flavor• A more malleable texture• A darker colored chocolate

Chocolate Concentrate


P125 Cœurde Guanaja

6360 80%Sugar 19%Fat 34% - - - • 18 months 3kg feve bag

P125 CŒURDE GUANAJA

is not suitable for tempering, molding

or coating.

innovaTions

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Waina 15002 35%Sugar 42% Milk 21%Fat 41% - • 12 months 3kg feve bag

Ivoire 4660140



Opalys 8118 33%Sugar 32% Milk 33%Fat 43% • • • 10 months 3kg feve bag

Azélia 11603 35%Sugar 39% Milk 20%Fat 43% - • 10 months 3kg feve bag

Xocoline Lactée 6972 41%Maltitol 35% Milk 24%Fat 40%

12 months 3 x 1kg blocks

Biskélia 11387 34%Sugar 45% Milk 27%Fat 41% - • 12 months 3kg feve bag

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

Lait Orange 123 35%Sugar 43% Milk 19%Orange flavoring 0.3%Fat 40%

- 10 months 3 x 1kg blocks


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

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

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

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

140: 3 x 1kg blocks

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

A gourmet combination of luxury cocoa and milk aromas alongside the unmissable freshness of orange.

Milk Chocolate with No Added SugarThis couverture chocolate gracefully reveals its aromas, a remarkable mildness and the merest hint of sugar set off by a refined hint of bitterness.

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

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

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7098

4660 811815002

11387

1236972

11603CARAMÉLIA36%

WAINA 35%

BISKÉLIA 34%

IVOIRE 35%

OPALYS33%

LAIT ORANGE 35%

XOCOLINELACTÉE 41%

AZÉLIA35%

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Xocoline 5904 65%Maltitol 34%Fat 42%

14 months 3 x 1kg blocks

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

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

- 10 months 3 x 1kg blocks

Xocopili 5145 72%Sugar 26% Spices 4%Fat 42% - - - - - - 18 months

1kg potof pearls

Xocoméli 6566 57%Sugar 34% Spices 2%Fat 38% - - - - - - 14 months

1kg potof pearls


Spiced Dark Chocolate Pearls for DessertsAn exotic, fresh, soothing blend of sweet and fruity spices with a hint ground hesperidium.

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

Spicy & Salty Dark Chocolate PearlsAll the force of a luxury salted chocolate combined with a subtle mix of spices enhances and releases the best in your gourmet creations

Dark Chocolate with No Added Sugar, for Total Freedom of ApplicationThis slightly acidic chocolate’s fruit notes meld with toasted aromas which let a subtly woody, mild bitterness come to the fore.

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

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Grands Chocolats

5145

5904

6566

120 122

XOCOMÉLI57%

CAFÉ NOIR57%

XOCOLINE65%

NOIR ORANGE 56%

XOCOPILI72%

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

The Blond line


BLOND DULCEY 9458 32%Sugar 28.8%Fat 45% • • 12 months 3kg feve bag

Blond is not a legal definition.• Ideal Application Recommended Application

9458 Creamy & Toasty

A natural golden blond

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

BLOND DULCEY 32%

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BLOND ORELYS 13536 32%Sugar 28.8%Fat 45% - • 12 months 3kg feve bag


The Blond line

NEW EXCEPTIONAL BLOND ORELYS

A unique, totally natural blond color

to inspire new ideas.

Specific aromatics that blend freshness,

gourmet flavor and subtle licorice notes.

100% natural, preservative-free ingredients.

An inspiring product that opens up

a whole world of possibilities for gastronomy

professionals.

13536 Licorice & Creamy

Natural flecked with glimmers of golden brown

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

BLOND ORELYS 35%

TWO COMPLEMENTARY AROMATIC PROFILES

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Sugar Fruit Cocoa Butter THE INSPIRED INSPIRATION BEAN

DISCOVER INSPIRATION

Inspiration is Valrhona’s first range of fruit couvertures created with 100% natural

ingredients. All Valrhona’s chocolate-making expertise has been put to use to develop this

technical breakthrough, combining the unique texture of cocoa butter with the color

and intense flavor of fruit.

At last, you can use fruit however you want... The only limit is your own imagination!

ADVANTAGES

• An intense, gourmet fruit flavor, which has been expertly developed by Valrhona’s R&D teams

• 100% natural, preservative-free ingredients, with no artificial colors or flavors

• A texture that can be used just like couverture chocolate

• A revolution in the way chocolatiers can use fruit and nuts, with an almost endless list of applications: Molding, bars, coatings, mousses, cream mixes, ganaches, ice creams and sorbets.

YOU’RE THE EXPERT WHEN IT COMES TO WORKING WITH CHOCOLATE…

NOW YOU CAN EXTEND THAT EXPERTISE TO FRUIT AND NUTS!

#GoBoldWithValrhonaFruit

THE INSPIRATION RANGE BRINGS YOU FRUIT AS YOU HAVE…

Shaped into beans with gourmet colors.

NEVER SEEN IT BEFORE

NEVER WORKED WITH IT BEFORE

Fruit couvertures which you can use just like any other couverture chocolate, with an infinite variety of applications.

NEVER TASTED IT BEFORE

The unique texture of cocoa butter and the color and intense flavor of fruit.

Name Code Composition Best-Before Packaging

ALMOND INSPIRATION 14029

Cocoa Butter 30% min.Almonds 31%Sugar 38%Fat 41%

• 14 months 3kg feve bag


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14029 Almond Inspiration is the first ever creation from the Inspiration range

Natural color.All the gourmet flavor of almonds.A subtle balance between the melting texture of chocolate and pure, intense almond notes.It is similar in color to green almonds and can be used just like a couverture chocolate in molds, mousses, cream mixes, ganaches, ice creams, sorbets and even as a coating. The pure, intense taste of this almond couverture with honey notes blends particularly well with sel de Guérande, citrus fruits such as kumquat, forest fruits such as redcurrants, tirphal pepper and even ginger or lemongrass.

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“GIANDUJA-STYLE”

PRALINES

ALMOND PASTES

Nuts

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

25

1

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alMond grands Pralinés(valenCia alMonds FroM sPain)

PECAN PRALINE

50%

PISTACHIO PRALINE

42%

ALMOND PRALINE

70%

The fresh, intense taste of pecan nuts.This new Pecan Praline 50% has a surprisingly intense aromatic character. It is an ideal addition to the “Fruit Revelations” range, bringing out pecans’ finest natural flavors.

The sweetness of pistachioThe new Pistachio Praline 42% enriches the aromatic palette of Valrhona’s Grands Pralinés range. It stands out for its color and gourmet pistachio notes.

The flavor here is both very slightly sweet and long on the palate. Its richly toasted notes bring a beautiful intensity to the almonds’ nutty taste.

ALMOND PRALINE

50%

ALMOND PRALINE

60%

Almond Praline 50% beautifully balances cooked caramel notes with hints of sweetness.

Exceptionally intense cooked caramel notes and a slight hint of sweetness.

Pralines like no oTher

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3THE RULE OFWhen you’re choosing your praline, remember these three factors…

CHOICE OF NUT

ALMOND HAZELNUT ALMOND & HAZELNUT

TOASTED NOTES

TOA S T E D N OT E S

CARAMELIZATION

CHOICE OF FLAVOR

FRUIT REVELATION

RICH CARAMEL

CHOICE OF INTENSITY

OR

OR

TOASTED NOTES TOASTED NOTES

TOASTED NOTES

CARAMELIZATIONCARAMELIZATION

CARAMELIZATION

11937 11936

9015

22592260

26

Fruit Flavor Nuts % Composition Best-Before Bucket Packaging

Associated Code

Sachet Packaging

Associated Code

Pecan Fruit Revelation 50% Pecan nuts 50% Sugar 50% Fat 36% • • 12 months 5kg bucket 11937

Pistachio Fruit Revelation 42% Pistachios 42% Almonds 18% Sugar 40% Fat 34% • • 12 months 5kg bucket 11936

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

Almond Rich Caramel 60% Almonds 60% Sugar 40% Fat 34% • • 12 months 5kg bucket 2260 3kg stand-up pouch 10857

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

Hazelnut Fruit Revelation 66% Hazelnuts 53% Almonds 13% Sugar 34% Fat 42% • • 12 months 5kg bucket 7531

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

Hazelnut Rich Caramel 60% Hazelnuts 60% Sugar 40% Fat 38% • • • 12 months 5kg bucket 2258 3kg stand-up pouch 10862

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


Nuts

HAZELNUT PRALINE

50%

This praline’s flavor with powerful hints of cooked caramel finishes with hazelnut notes.

HAZELNUT PRALINE

60%

Hazelnut Praline 60% has the merest sweet hint of soft caramel.

hazelnuT grands Pralines (roMan hazelnuTs FroM iTaly)

HAZELNUT PRALINE

55%

HAZELNUT PRALINE

66%

Its authentic, pure nutty notes intensify with every mouthful.

An unusually powerful nutty taste. The pure hazelnut flavor lingers on the palate.

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CARAMELIZATIONCARAMELIZATION

TOASTED NOTESTOASTED NOTES

22572258

113097531

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11307 4697

2263 5621

2261

ALMOND & HAZELNUT

PRALINE 60%

A beautiful harmony of fruity notes combining the subtle flavor of green almonds with the aromatic power of fresh hazelnuts.

FRUITY ALMOND & HAZELNUT

PRALINE 50% This Praline 50% offers only the slightest hint of sugar on the palate thanks to its toasted nutty notes. With its smooth, even texture, this finely ground praline brings a warm brown shade to all your traditional applications.

ALMOND &HAZELNUT TRADITIONAL

PRALINE 50%

This unique praline in Valrhona’s range offers a fresh sensation thanks to its nut and sugar pieces combined with real gourmet flavor.

CRUNCHY FRUITYALMOND & HAZELNUT

PRALINE 50% Crunchy Almond & Hazelnut Praline 50% is scattered with nut pieces to make it even crunchier. The lightly toasted, ground almond and hazelnut flavors make this praline an invaluable ingredient for your chocolate bonbons.

ALMOND & HAZELNUT

PRALINE 50% The light caramel notes here are both mild and sweet, but they also preserve the almond and hazelnut flavors found in this 50% nut praline.

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alMond/hazelnuT grands Pralines(valenCia alMonds FroM sPain/roMan hazelnuTs FroM iTaly)

Fruit Flavor Nuts % Composition Best-Before Bucket Packaging

Associated Code

Sachet Packaging

Associated Code

Almond & Hazelnut Praline Fruit Revelation 60% Almonds 30% Hazelnuts 30% Sugar 40% Fat 33% • 12 months 5kg bucket 11307

Fruity Almond & Hazelnut Praline Fruit Revelation 50% Almonds 25% Hazelnuts 25%

Sugar 50% Fat 31% - • - 12 months 5kg bucket 4697

Almond & HazelnutTraditional Praline

Fruit Revelation 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 31% - •

Exclud-ing

mar-bling

12 months 5kg bucket 2263

Crunchy FruityAlmond & Hazelnut Praline Fruit Revelation 50% Almonds 25% Hazelnuts 25%

Sugar 50% Fat 28% • • • 12 months 5kg bucket 5621

Almond & Hazelnut Praline Rich Caramel 50% Almonds 25% Hazelnuts 25% Sugar 50% Fat 30% • • • 12 months 5kg bucket 2261

3kg stand-up pouch

10859


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CARAMELIZATION

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22642266 6993

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

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

NOISETTE LAIT 35%

Hazelnut paste set in cocoa butter.

NOISETTE CLAIR 39%

NOISETTE NOIR 34%

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

7112: 1kg slab

Name Code Min. Nuts % Composition Best-Before Packaging

Noisette Clair 2266 39% Hazelnuts 39% Sugar 50% Cocoa Butter 10% Fat 36% • • • 9 months 5kg bucket

Noisette Lait 6993 7112

35% Hazelnuts 35% Sugar 35% Cocoa 16% Milk 13% Fat 39% • • • 9 months3 x 1kg blocks

1kg slab

Noisette Noir 2264 34% Hazelnuts 34% Sugar 34% Cocoa 28% Milk 3% Fat 40% • • • 9 months 3 x 1kg blocks

• Ideal Application Recommended ApplicationM

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3212

3211

7942

5090

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

A classic Provencal almond taste, with a balanced taste.

ALMOND PASTE FROM PROVENCE

50%

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

ALMOND PASTE FROM PROVENCE

70%

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

ALMOND PASTE 33%

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

ALMOND PASTE 55%


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

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

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

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


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

FINISHING TOUCHES

READY-TO-FILL

FILLINGS

DECORATION

DRINKS

READY-TO-USE

33

SPHERIS OVALIS

SOLSTIS IVOIRESOLSTIS

4325

4326

1732

1733

1734

4319 4320

146456409

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

Dark chocolate 55%

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

Milk chocolate 35%

Composition: Cocoa 35%Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box = 630 piecesBest-Before: 10 months Weight: Approx. 2.2g/chocolate

DARK HOLLOW SPHERE

DARK CHOCOLATE PALET

MILK CHOCOLATEPALET

IVOIRE HOLLOW SPHERE

Dark chocolate 55%

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

Milk chocolate 35%

Composition: Cocoa 35% Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box = 504 piecesBest-Before: 10 months Weight: Approx. 2.6g/chocolate

White chocolate 35%

Composition: Cocoa 35%Sugar 43% - Milk 21% - Fat 41%Packaging: 1 box = 504 piecesBest-Before: 8 months Weight: Approx. 2.6g/chocolate

Dark chocolate 55%

Composition: Sugar 43% - Fat 37%Packaging: 1 box = 45 piecesBest-Before: 12 monthsWeight: Approx. 9.4g/chocolate

Dark chocolate 55%Composition: Sugar 43% - Fat 37%Packaging: 1 box = 45 piecesBest-Before: 12 months Weight: Approx. 12g/chocolate

White chocolate 35%Composition: Cocoa 35%Sugar 43% - Milk 21% - Fat 41%Packaging: 1 box = 45 piecesBest-Before: 8 months Weight: Approx. 9.6g/chocolate

Dark chocolate 55%

Composition: Sugar 43% - Fat 37%Packaging: 1 box = 45 piecesBest-Before: 12 months Weight: Approx. 9.6g/chocolate

SPHERIS

OVALIS

4751

4752Dark chocolate 55%

Composition: Sugar 43% - Fat 37%Packaging: 1 box = 270 piecesBest-Before: 12 months Weight: Approx. 3.1g/chocolate

Dark chocolate 55%


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OVALIS 4324Dark chocolate 55%


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2051

1182111820

5010

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

Service Products

39% cocoa minimum

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

4.5% cocoa minimum

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

MILKSUGAR PASTE

SOFTABSOLU GLAZE

18% cocoa minimum

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

ABSOLU CRISTALNEUTRAL GLAZE

Transparent & Flavorless. A central part of all your desserts, this unique product guarantees exceptionally textured creations. It provides sparklingly shiny glazing and coating and a faultless hold at positive and negative temperatures.Composition: Sugar 36%Packaging: Lidded 5kg bucket Best-Before: 12 monthsBefore opening: 12 months in a cool, dry placeAfter opening: 1 month in the refrigerator

DARKSUGAR PASTE

35

14760 14755

14756 14754

10840

10843

4341 4719

8425

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

ETNAO GUANAJA Guanaja dark chocolate

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

ETNAO PASSION Passionfruit purée and

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

ETNAO PRALINÉ Toasted hazelnut and

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

ETNAO NOIX DE COCO

DULCEY CRUNCHY

PEARLS

OPALYS CRUNCHY

PEARLS

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

Biscuity cereals coated in 87% white chocolate. Cocoa butter 35% minimumPackaging: 3kg bagBest-Before: 10 months

Biscuity cereals coated in 87% white chocolate.Cocoa butter 34% minimumPackaging: 3kg bagBest-Before: 10 months

DARK CHOCOLATE

PEARLSDark chocolate 55%Pure cocoa butterPackaging: 4kg bagBest-Before: 14 months

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

CARAMÉLIACRUNCHY

PEARLSBiscuity cereals coated in 36% milk chocolate with a fine caramel taste.Pure cocoa butterPackaging: 3kg bagBest-Before: 12 months

DARK CHOCOLATE

CRUNCHY PEARLS

36

3285 8029

12060

12140

12139 15073

159

160 5009

12062

12789

12061 12087

COCOA NIBS

Composition: Cocoa beans 100%Fat 54%Packaging: 1kg bagBest-Before: 12 months

ÉCLAT D’OR

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

DARK CHOCOLATE DROPS 52%

DARK CHOCOLATE DROPS 60%

MILK CHOCOLATE DROPS 32%

WHITE CHOCOLATE DROPS 24%

COCOA POWDER

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

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

Packaging:6kg box (Approx. 7,500 drops/kg)

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

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

Packaging:5kg case (4,000 drops/kg)

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


Packaging:6kg box (7,500 drops/kg)

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


Packaging:6kg box (7,500 drops/kg)

Composition: Cocoa 100% Fat 21%Packaging: Box = 3 x 1kg bagsBest-Before: 24 months

COCOA BUTTER

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

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

CLARIFIED LIQUID

BUTTER

DARK CHOCOLATE BÂTONS

PETITS PAINS 48%

DARK CHOCOLATE BÂTONS

PETITS PAINS 55%

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

- Specially shaped batons that no longer pierce your pastry.

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

the best product(s) for your needs.

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

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

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

- Composition that perfectly resists cooking.

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

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

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

15.4g - 48%36cm5kg box

Service Products

37

3209

3717

180 184

144

183

141

146

185

143142

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


October 1 - March 31Pure cocoa butterPackaging: 3 x 1kg blocksBest-Before: 12 months


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




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

deCoraTion

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

CELAYA HOT CHOCOLATE

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

ready-To-use

DARK MOUSSES & SOUFFLÉS Chocolate preparation for mousses and soufflés

(65% chocolate)Composition: Cocoa 34%Sugar 32% - Milk 24% - Fat 20%Packaging: 3kg tubBest-Before: 6 months at 40°F (4°C)Store at 40°F (4°C) Max. 5 days after opening

DARK CHOCOLATEVERMICELLI

EXTRA FINE DARKCHOCOLATE FLAKES

YELLOW DECORATION

FINE DARK GRANULES

BLUE DECORATION

PINK DECORATION

FINE DARK CHOCOLATE FLAKES

GREEN DECORATION

ORANGE DECORATION

38

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

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

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