valrhona food service catalogue 2013/14

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

2

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.

3

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

5

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.

7

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...

9

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


Ashanti 6725 67%Sugar 32%Fat 40% • • • • • • • • • • • 14


Caraïbe 4654107

66%Sugar 33%Fat 40% • • • • • • • • • • • 14


Extra Bitter 4657100

61%Sugar 38%Fat 38% • • • • • • • • • • • 14


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.

11

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%


Guanaja Lactée 7547 41% Sugar 34% Milk 24%Fat 41% • • • • • • • • • • • 12


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


Andoa Lactée 7026 39% Sugar 34% Milk 26%Fat 41% • • • • • • • • • • • 12


Orizaba 6640 39% Sugar 37% Milk 18%Fat 39% • • • • • • • • • • • 12


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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


12

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


Tanariva 46593692

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



Araguani 4656 72%Sugar 27%Fat 44% • • • • • • • • • • • 14


Otucan 9556 69%Sugar 30%Fat 41,5% • • • • • • • • • • • 14


Nyangbo 6085 68%Sugar 31%Fat 41% • • • • • • • • • • • 14


Alpaco 5572 66%Sugar 33%Fat 40% • • • • • • • • • • • 14


Kalingo 9789 65%Sugar 34%Fat 39% • • • • • • • • • • • 14


Manjari 4655117

64%Sugar 35%Fat 39% • • • • • • • • • • • 14


Taïnori 5571 64%Sugar 35%Fat 39% • • • • • • • • • • • 14


Illanka 9559 63%Sugar 36%Fat 37% • • • • • • • • • 14


Macaé 6221 62%Sugar 37%Fat 38% • • • • • • • • • • • 14


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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• Optimal • Recommended • Possible Not possible*Shelf life: from date of production.

13

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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Abinao 4347 85% Sugar 14% Fat 48% 14 months

20 chocolateblocks per box

Caraïbe 4349 66% Sugar 33% Fat 40% 14 months


Manjari 4350 64% Sugar 35% Fat 39% 14 months


Tanariva Lactée 4351 33% Sugar 37% Milk 28% Fat 36% 14 months


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.


Pure Pâte Araguani 5568 100%Sugar 0%Fat 54% • • • • • • 14


Pure Pâte Alpaco 5569 100%Sugar 0%Fat 54% • • • • • • 14


Pure Pâte Manjari 5567 100%Sugar 0%Fat 54% • • • • • • 14


Pure Pâte Taïnori 5570 100%Sugar 0%Fat 54% • • • • • • 14


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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


Extra Amer 4663 67%Sugar 32%Fat 37% • • • • • • • • • 14


Équatoriale Noire 4661103

55%Sugar 43%Fat 38% • • • • • • • • • • • 14


Extra Noir 4664 53%Sugar 45%Fat 31% • • • • • • • 14


Satilia Noire 6366 62%Sugar 37%Fat 38% • • • • • • • • • • • 14

months 20 Kg carton

Extra Cocoa Paste 134 100%Sugar 0%Fat 54% • • • • • • 14


Équatoriale Lactée 4662112

35%Sugar 43% Milk 19%Fat 39% • • • • • • • • • • • 12


Satilia Lactée 6367 35%Sugar 43% Milk 21%Fat 37% • • • • • • • • • • • 12

months 20 Kg carton

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Opalys 8118 33%Sugar 32% Milk 33%Fat 43% • • • • • • • • • • • 10


Ivoire 4660140

35%Sugar 43% Milk 21%Fat 41% • • • • • • • • • • • 12


Caramélia 7098 36%Sugar 34% Milk 20%Fat 38% • • • • • • • • • • • 12


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


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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Xocoline 5904 65%Maltitol 34%Fat 42% • • • • • • • • • • • 14


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


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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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”).


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

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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.


Dulcey 9458 32%Sugar 28,8%Fat 45% • • • • • • • • • • 12


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

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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

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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

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COOKED CARAMEL COOKED CARAMEL

COOKED CARAMEL COOKED CARAMEL

nu

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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


nu

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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

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• Recommanded • Possible Not possible


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


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

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COOKED CARAMEL

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“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

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• Recommanded Not possible*Shelf life: from date of production.

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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

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• 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


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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

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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

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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

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min

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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%


Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


sphERisDark chocolate 55%


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%


Dark chocolate 55%


4319 4320

4321 6409

4324 4752

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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


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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

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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


184

yEllow dECoRAtion

Between 1/10 and 15/4Pure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 12 months

144

finE dARKChoColAtE GRAnUlEs


183

BlUE dECoRAtion

PermanentPure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 12 months

141

pinK dECoRAtion


146

finE dARK ChoColAtE flAKEs


185

GREEn dECoRAtion


143

oRAnGE dECoRAtion

PermanentOrange flavoredPure cocoa butterPackaging: 3 x 1 Kg blocksShelf life*: 10 months

142

service products

dARK ChoColAtEsEqUins


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

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valrhona food service catalogue 2013/14

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