Y o u r P a s s i on D e s erve s the E x cept i onal

LABORATORY
valrhona LABORATORY CATALOGue 2013 - 2014

catalogue 2013 - 2014

VALRHONA
Since its birth in 1922, Valrhona has remained true to its vocation - to create exceptional chocolate
using the worlds very best cocoa beans, in keeping with traditional hand-crafted chocolate
making techniques. But Valrhonas mission is also about being a partner to our professional
clients in order to better understand and meet their expectations and help them succeed.

EXPERTISE, Ambassador of fine taste

FROM PLANTATION Since its creation, Valrhonas mission has been to

TO 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.
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
Valrhonas presence alongside its clients during some
of the worlds most prestigious professional events.

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
products creation and promotion. It is this strategy that
has earned Valrhona chocolate the title of Grand Cru.

Pastry-making creativity
Valrhonas internationally-recognized expertise is
inextricably linked to the cole du Grand Chocolat.
Created in 1989 by Frdric Bau, this center for the
creation of ptisserie and techniques for working with
chocolate is the reflection of a traditional savoir-faire
developed over time to serve Valrhonas professional
clients.

2
Contents
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
Pralins 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

3
4
VALRHONA...
A HUMAN STORY
THE TASTE
RESPECTING
MANKIND AND
ITS RESOURCES...
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.
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.
THE ART
OF TECHNIQUE
TO CREATE...
In 1989, Valrhona created a professional training
centre in Tain lHermitage to help its customers learn
specific technical skills in the fields of
patisserie and chocolate making. The team of pastry
chefs at the cole du Grand Chocolat now receives
more than 800 trainees every year from all around
the world. Moreover, lEcole creates and publishes
over 100 new recipes every season for patisserie,
desserts or chocolates. In 2007, Valrhona opened the
cole du Grand Chocolat in Tokyo (Japan) and in 2009,
a third in Paris.
TRAINING COURSES
Visit www.valrhonapro.com to view the
schedule of courses led by chefs from the
Valrhona cole du Grand Chocolat and
exclusive visiting pastry chefs.
In addition to hand-crafted techniques, the
school also offers a DESIGN SERVICE for
developing and creating new products such as
new molds, lInstant Caf, etc. These creations,
which always reflect CURRENT TRENDS,
can often be found in our promotion packs,
combined with new recipes from the cole
du Grand Chocolat. For more information
on the development of personalized and
exclusive products, contact your Valrhona
representative.
5
6
BECOME A VALRHONA CUSTOMER...
AND JOIN AN EXCLUSIVE CLUB
Valrhona has strengthened its ties with culinary professionals by developing various tools
including its new website reserved for professionals: www.valrhonapro.com
THE BASICS
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.
VALRHONA
EVENTS
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.
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@
Learn about valrhona
in just one click...
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 Lcole 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 Lcole 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 Valrhonas strong desire
to work closely with its customers by
providing services and content promoting
Valrhonas excellence and know-how.
7
Grands
Chocolats
For 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.

10 BLEND OF GRANDS CRUS

12 GRAND CRU DE TERROIR
14 PURE PASTES & BULK BARS
15 PROFESSIONAL SIGNATURE
16 Gourmet Creation
18 EXCLUSIVE VALRHONA INNOVATIONS

9
 Blend of Grands Crus
With its Blend of Grands Crus range, Valrhona has created blends of chocolate with elaborate, unique flavors.
In their cocoa laboratory, Valrhonas 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.

Abinao GUANAJA andoa noirE

85% 5614 70% 4653 70% 7025
DARK CHOCOLATE

Bittersweet Citrus fruit

Powerful & Tannic & Elegant & Intense bitterness
Its high cocoa content Guanaja offers Andoa Noir has a fresh
and unique blend a delightfully intense hit and powerful
of Forastero beans bittersweet tast, bitterness that develop
from Africa make Abinao revealing a whole and become more
a Blend of Grands Crus aromatic range nuanced through
with a distinctive tannic of warm notes. tasting.
bitterness.
106: 3x1kg blocks

ashanti CARABE extra bitter

67% 6725 66% 4654 61% 4657

Chocolaty & Spicy Balanced

Ashanti is a truly & Roasted Bitter & Chocolaty
captivating chocolate Bittersweet with
An powerful chocolate
thanks to its intensely a touch of acidity,
taste over a backdrop
chocolaty round, offering a perfect
of bittersweet intensity
seductive flavors tinged balance against which
that gives rise to
with subtle hazelnut Carabe reveals
its bold character.
notes and enhanced its chocolate
by aromas of licorice, and roasted notes.
100: 3x1kg blocks
cinnamon and tonka
bean. 107: 3x1kg blocks

CARAque
56% 102

Balanced
& Chocolaty
Caraque develops notes
of roast nuts followed
by pronounced cocoa
flavours.
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 14% 14
Abinao 5614 85%
Fat 48% months
3 Kg bag of beans

4653 Sugar 29% 14 3 Kg bag of beans

Guanaja 106
70%
Fat 42% months 3 x 1 Kg blocks
Sugar 29% 14
Andoa Noire 7025 70%
Fat 42% months
3 Kg bag of beans

Sugar 32% 14
Ashanti 6725 67%
Fat 40% months
3 Kg bag of beans

4654 Sugar 33% 14 3 Kg bag of beans

Carabe 107
66%
Fat 40% months 3 x 1 Kg blocks
4657 Sugar 38% 14 3 Kg bag of beans
Extra Bitter 100
61%
Fat 38% months 3 x 1 Kg blocks
Sugar 43% 14
Caraque 102 56%
Fat 37% months
3 x 1 Kg blocks

*Shelf life: from date of production. Optimal Recommended Possible Not possible
10
 Grands Chocolats

guanaja jivara bitter

lacte 41% 7547 40% 4658 lacte 39% 6591
MILK CHOCOLATE

Creamy Caramel & Cocoa

Powerful
& Chocolaty A subtle touch of
chocolate taste biscuity caramel over
Jivara has a seductively
Guanaja Lacte has
pronounced chocolatey a powerful dairy taste
a charmingly intense
taste in perfect that gradually reveals
not-too-sweet chocolate
harmony with its some intense aromas
taste enhanced
vanilla-malt finish. overlaid with a delicate
by lingering velvety
bitterness and hints
dairy notes.
189: 3x1kg blocks of walnut.

andoa orizaba
lacte 39% 7026 39% 6640
Milky & Intensely
Chocolaty
Valrhona has selected Milky & Intense
the very best organic, Orizaba offers
fair-trade raw materials. a delicately smooth
Andoa Lacte is taste of fresh milk
an extremely smooth from the high pastures.
chocolate that will This delicious dairy
enchant you with its milky taste gives way
sweetness and intense to deep and intense
chocolate flavor. creamy notes.
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 34% Milk 24% 12
Guanaja Lacte 7547 41%
Fat 41% months
3 Kg bag of beans

4658 Sugar 34% Milk 23% 12 3 Kg bag of beans

Jivara 189
40%
Fat 41% months 3 x 1 Kg blocks
Sugar 42% Milk 18% 12
Bitter Lacte 6591 39%
Fat 38% months
3 x 1 Kg blocks

Sugar 34% Milk 26% 12

Andoa Lacte 7026 39%
Fat 41% months
3 Kg bag of beans

Sugar 37% Milk 18% 12

Orizaba 6640 39%
Fat 39% months
3 Kg bag of beans

*Shelf life: from date of production. Optimal Recommended Possible Not possible
11
 Grand Cru de Terroir
With its Grand Cru de Terroir range, Valrhona has created chocolates with distinctive tastes that are truly representative of
their origin.
Valrhonas sourcers have been touring the world for years to learn about each countrys 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).

araguani OTUCAN NEW nyangbo

72% 4656 69% 9556 68% 6085
DARK CHOCOLATE

Pure Venezuela Pure Ghana

Pure Venezuela Bitter & Chocolaty Sophisticated
Raisins It differentiates itself & Chocolaty
& Bittersweet by its soft and persistent Nyangbo offers
Araguani offers bitterness. Its mineral uniquely rounded
a perfect balance freshness is tinged notes with a warm
between warm notes with accents of green chocolatey taste, giving
of raisins and chestnuts banana, hazelnut way to a second attack
and more spicy licorice and walnut. Its slightly filled with warm spicy
notes for exceptional sweet character flavours. Its character
length on the palate. emphasizes its floral is backed up by a
notes. delicate bitterness.

KALINGO NEW manjari tanori

65% 9789 64% 4655 64% 5571

Pure Grenada Pure Madagascar

Tangy & Red fruit Pure Dominican
Spicy freshness Republic
A fresh and acidic
The islands natural
exposure to the wind
attack of red fruit flavors Fruity & Intense
with a delicate finish Tanori progressively
is expressed by
of roasted nuts. Manjari develops yellow fruit
the intense freshness
- the unique result flavours followed
of its delicate aromas.
of careful processing by fresh touches
The balance of
techniques to preserve and finally lingering
the chocolate note
the characteristics notes of nuts over
is delicately enhanced
of selected Madagascan a backdrop of cocoa
by a touch of
cocoa beans. and freshy baked bread.
peppermint.
117: 3x1kg blocks
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 27% 14
Araguani 4656 72%
Fat 44% months
3 Kg bag of beans

Sugar 30% 14
Otucan 9556 69%
Fat 41,5% months
3 Kg bag of beans

Sugar 31% 14
Nyangbo 6085 68%
Fat 41% months
3 Kg bag of beans

Sugar 33% 14
Alpaco 5572 66%
Fat 40% months
3 Kg bag of beans

Sugar 34% 14
Kalingo 9789 65%
Fat 39% months
3 Kg bag of beans

4655 Sugar 35% 14 3 Kg bag of beans

Manjari 117
64%
Fat 39% months 3 x 1 Kg blocks
Sugar 35% 14
Tanori 5571 64%
Fat 39% months
3 Kg bag of beans

Sugar 36% 14
Illanka 9559 63%
Fat 37% months
3 Kg bag of beans

Sugar 37% 14
Maca 6221 62%
Fat 38% months
3 Kg bag of beans

Sugar 30% Milk 23% 12

Bahibe Lacte 9997 46%
Fat 43% months
3 Kg bag of beans

4659 Sugar 37% Milk 28% 12 3 Kg bag of beans

Tanariva 3692
33%
Fat 36% months 3 x 1 Kg blocks
*Shelf life: from date of production. Optimal Recommended Possible Not possible
12
 Grands Chocolats

alpaco Illanka NEW maca

66% 5572 63% 9559* 62% 6221

Pure Peru
Pure Ecuador Fruity & Creamy Pure Brazil
Oaky & Floral A creamy texture Dried apricots
Delicate, heady notes with a rare powerful & Black tea
of jasmine and orange chocolate taste, A powerful chocolate
blossom melt into embellished by notes taste with notes
a deep chocolate taste of roasted peanuts. of dried apricot, roasted
that gives Alpaco An acidic impact and cocoa bean and black
an almost stately flavors of black fruits. tea, enhanced with
strength. a fine bitter finish.
*Available
in January 2014.

BAHIBE NEW TANARIVA

LACTE 46% 9997 33% 4659
MILK CHOCOLATE

Pure Dominican
Republic
Milky & Chocolaty Pure Madagascar
intensity Milky & Caramel
Thanks to its high Balanced acidulous
cocoa content, flavors smoothed
it enhances by pronounced dairy
the smoothness of milk and caramel notes.
with intense notes of
cocoa before revealing 3692: 3x1kg blocks
its fruity tanginess
and slight bitterness.

13
 Pure 100% Cocoa Pastes
4 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.

araguani alpaco manjari tanori

PURE PASTE 5568 PURE PASTE 5569 PURE PASTE 5567 PURE PASTE 5570
100% cOcoa

Pure
Pure Pure Pure
Dominican
Venezuela Ecuador Madagascar
Republic

Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink
% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 0% 14
Pure Pte Araguani 5568 100%
Fat 54% months
3 x 1 Kg blocks

Sugar 0% 14
Pure Pte Alpaco 5569 100%
Fat 54% months
3 x 1 Kg blocks

Sugar 0% 14
Pure Pte Manjari 5567 100%
Fat 54% months
3 x 1 Kg blocks

Sugar 0% 14
Pure Pte Tanori 5570 100%
Fat 54% months
3 x 1 Kg blocks

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

Loose Valrhona Chocolate Bars

All of Valrhona chocolates are available in 100 g bars.
They are sold in plain cellophane sachets for personalization using your own name or brand.

Abinao CARABE manjari TANARIVA

Dark & Milk Chocolate

85% 4347 66% 4349 64% 4350 33% 4351

Powerful Balanced Tangy Milky

& Tannic & Roasted & Red fruit & Caramel

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
14 20 chocolate
Abinao 4347 85% Sugar 14% Fat 48%
months blocks per box
14 20 chocolate
Carabe 4349 66% Sugar 33% Fat 40%
months blocks per box
14 20 chocolate
Manjari 4350 64% Sugar 35% Fat 39%
months blocks per box
14 20 chocolate
Tanariva Lacte 4351 33% Sugar 37% Milk 28% Fat 36%
months blocks per box
*Shelf life: from date of production.
14
 Grands Chocolats

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.

extra amer quatoriale extra noir

67% 4663 noire 55% 4661 53% 4664
Dark Chocolate

Specifically
designed Special fillings
for coating & cores
For fillings & cores Equatoriale Noire 55%
Extra Noir 53%
Extra Amer 67% offers a deliciously
is appreciated for
offers a balanced intense chocolate taste
its pronounced
combination of power and smooth texture,
chocolate taste
and bitterness. and is extremely easy
and its low cocoa
to use.
butter content.
103: 3x1kg blocks

satilia Extra Cocoa

noirE 62% 6366 Paste 100% 134
Specifically
designed
for coating Extra Cocoa Paste
Bitter on the attack, gives a remarkably
followed by subtle intense, rich chocolate
aromas of sweet almond taste to many recipes.
give way to long roasted,
chocolaty notes.

quatoriale satilia
LACTE 35% 4662 LACTE 35% 6367
Milk Chocolate

Specifically
Specifically
designed
designed
for coating
for coating
A dominant chocolate
Equatoriale Lacte 35%
taste with a hint
is Valrhonas milk
of biscuit and not too
chocolate par
sweet.
excellence for both
its smooth taste
and beautiful color.

112: 3x1kg blocks

Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 32% 14
Extra Amer 4663 67%
Fat 37% months
3 Kg bag of beans

4661 Sugar 43% 14 3 Kg bag of beans

quatoriale Noire 103
55%
Fat 38% months 3 x 1 Kg blocks
Sugar 45% 14
Extra Noir 4664 53%
Fat 31% months
3 Kg bag of beans

Sugar 37% 14
Satilia Noire 6366 62%
Fat 38% months
20 Kg carton

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

4662 Sugar 43% Milk 19% 12 3 Kg bag of beans

quatoriale Lacte 112
35%
Fat 39% months 3 x 1 Kg blocks
Sugar 43% Milk 21% 12
Satilia Lacte 6367 35%
Fat 37% months
20 Kg carton

*Shelf life: from date of production. Optimal Recommended Possible Not possible
15
 Gourmet Creation
With 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 Lcole du Grand Chocolats pastry chefs, Valrhona explores new tastes
and creates original flavor combinations.

Opalys Ivoire Caramlia

33% 8118 35% 4660 36% 7098
MILK/WHITE CHOCOLATE

Sweet caramel
Pure whiteness delicacy
Smooth as silk Caramlia is smooth,
With its pure and
White chocolate, not indulgent and delicious.
light color and velvety
too sweet, with delicate Its velvety smoothness
texture, it offers
flavours of fresh milk instantly captivates
a not-too-sweet flavor
and vanilla. before it reveals an
revealing harmonious
intense, powerful and
aromas of fresh milk
140: 3x1kg blocks creamy caramel flavor,
and natural vanilla.
subtly enhanced by
savory hints of biscuit.

LAIT ORANGE
35% 123
A delicious combination
of high-quality chocolate,
dairy creaminess
and an intense citrus
freshness.

*Available from
October to April.

xocoline 6972
lacte 41% The pleasure
of milk chocolate
with no added sugars
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.
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 32% Milk 33% 10
Opalys 8118 33%
Fat 43% months
3 Kg bag of beans

4660 Sugar 43% Milk 21% 12 3 Kg bag of beans

Ivoire 140
35%
Fat 41% months 3 x 1 Kg blocks
Sugar 34% Milk 20% 12
Caramlia 7098 36%
Fat 38% months
3 Kg bag of beans

Sugar 43% Milk 19%

10
Lait Orange 123 35% Orange flavouring 0,3%
Fat 40%
months
3 x 1 Kg blocks

Maltitol 35% Milk 24% 12

Xocoline Lacte 6972 41%
Fat 40% months
3 x 1 Kg blocks

*Shelf life: from date of production. Optimal Recommended Possible Not possible
16
 Grands Chocolats

xocoline Xocopili xocomli

65% 5904 72% 5145 57% 6566
Dark Chocolate

The pleasure
of dark chocolate Spicy and sweet
Savory and spicy
with no added sugars dark chocolate
chocolate
Slightly acidulous, for dessert
An intense savory
the fruity notes blend
chocolate blended with applications
into the roasted A fresh, exotic
a subtle mix of spices
flavours, allowing and delightful blend
that will enhance any
the development of sweet spices
original sweet creation.
of a delicate bitterness and citrus.
with a touch of oakiness.

Caf noir
57% 120
Combination
of Arabica
and Cocoa
A harmonious blend
of high-quality cocoa
beans with powerful
Mocha and Arabica
coffee beans.

Noir orange
56% 122

A tasty combination
between fine cocoa
flavours and
the pervasive freshness
of orange notes.
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Maltitol 34% 14
Xocoline 5904 65%
Fat 42% months
3 x 1 Kg blocks

Sugar 26% Spices 4% 18 1 Kg

Xocopili 5145 72%
Fat 42% months tub of pearls
Sugar 34% Spices 2% 14 1 Kg
Xocomli 6566 57%
Fat 38% months tub of pearls
Sugar 40% 10
Caf Noir 120 57%
Coffee 1,3% Fat 37% months
3 x 1 Kg blocks

Sugar 43%
10
Noir Orange 122 56% Orange flavouring 0,3%
Fat 38%
months
3 x 1 Kg blocks

*Shelf life: from date of production. Optimal Recommended Possible Not possible
17
 Exclusive Valrhona
YOU WERE ALREADY FAMILIAR WITH DARK CHOCOLATE - NOW DISCOVER THE P125 COEUR DE GUANAJA DARK CHOCOLATE
CONCENTRATE.

Valrhonas 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
cur de Guanaja

Chocolate concentrate

THE ADVANTAGES:
Intense chocolate flavour
Smoother texture
Intense chocolate colour

6360
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa P125 Cur
P125 Cur Sugar 19% 18 3 Kg de Guanaja

de Guanaja
6360 80%
Fat 34% months bag of beans
is not suitable for
tempering, molding
or coating.
*Shelf life: from date of production. Optimal Recommanded Possible Not possible

Packaging Innovation
In 2014, all 5 kg buckets* will be replaced with the Valrhona 3 kg stand-up pouch.

The ADVANTAGES

Practical
because of its handling and stability

HygieniC
because the product has little contact with the outside

Homogenization facilitated

* Except for Almond/Hazelnut 50% Old-fashioned (2263) and Almond/Hazelnut 50% Crunchy Fruit (5621), which will remain in 5 kg buckets.

18
 Grands Chocolats

Innovations
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 Frdric Baus
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.

DULCEY
32%

Creamy & Toasty

THE ADVANTAGES:
A unique blond color that stands out
A delicious taste thats not too sweet
with intense biscuity flavors and
a pinch of salt
A creamy texture

9458

Flavor pairing suggestions from lEcole 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.
Ice Creams

Decoration
for pastry-

Chocolate
& Sorbets

Cremeux
Ganache
ganache

Molding

Mousse
Coating
Bonbon

making

Sauce

Glaze
drink

% min.
Name Code Ingredients Shelf life* Packaging
cocoa
Sugar 28,8% 12
Dulcey 9458 32%
Fat 45% months
3 Kg bag of beans

*Shelf life: from date of production. Optimal Recommended Possible Not possible
Blond chocolate is not a regulated category.

19
Nuts
Enjoy the warm, nutty taste
of Valrhonas range of Pralins,
Gianduja Style and Almond Pastes.

22 PRALINS
24 GIANDUJA STYLE
25 Almond Pastes

21
 Pralines
THE RULE OF 3: To choose your Pralin, you now have three key elements

1 NUT 2 FLAVOR 3 INTENSITY

Almond Intense caramelized flavor Roasted notes
Hazelnut Nutty notes Cooked caramel
Almond/Hazelnut

Grands Pralins Almond (Valencia, Spain)

ALMOND NEW ALMOND
NUTTY NOTES

55% 10201 70% 9015

Its extremely pure flavor gives a surprising Delicately sweet and lingering flavor.
balance between the sweetness of the fruit Its roasted notes enhance the intensity
and the lingering flavor. of the almond flavor.

Roasted notes Roasted notes

ALMOND ALMOND
INTENSE CARAMELIZED FLAVOR

50% 2259 60% 2260

The Almond Praline 50% offers a fine

Exceptional notes of cooked caramel
balance between cooked caramel notes
and delicate sweetness.
and sweet notes.

Cooked caramel Cooked caramel

Grands Pralins Hazelnut (Roman, Italy)

HAZELNUT NEW HAZELNUT
NUTTY NOTES

55% 10203 66% 7531

Authentic and pure, its nutty notes Rare fruity intensity. The pure taste
will intensify as you enjoy tasting. of hazelnut adds a lingering finish.

Roasted notes Roasted notes

HAZELNUT HAZELNUT
INTENSE CARAMELIZED FLAVOR

50% 2257 60% 2258

The taste of this praline with strong

This Hazelnut Praline 60% is delicately
accents of cooked caramel reveals
sweet with notes of soft caramel.
end notes of hazelnut.

Cooked caramel Cooked caramel

22
 Nuts

Grands Pralins Almond/Hazelnut

(Valencia, Spain / Roman, Italy)

ALMOND NEW ALMOND

NUTTY NOTES

HAZELNUT 60% 10202 HAZELNUT 50% 4697

FRUITY
This Praline 50% offers delicate sweetness
A beautiful harmony of nutty notes
in the mouth thanks to the roasted notes
produced by the subtle scent of green
of the nuts. With a smooth, even texture,
almond and the powerful fragrance
this finely ground praline has a warm brown
of fresh hazelnut.
color and is suitable for all traditional uses.

Roasted notes Roasted notes

ALMOND
HAZELNUT 50% 2263
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.
ALMOND
HAZELNUT 50% 5621
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.

Roasted notes Roasted notes

ALMOND
INTENSE CARAMELIZED FLAVOR

HAZELNUT 50% 2261

Subtle notes of sweet and sugary caramel

preserve the flavor of almonds and hazelnuts
in this 50% fruit praline.

2262: 1,5kg tub

Cooked caramel
Confectionary

Ice cream
Chocolate

making
fillings

Packaged in 2014
Fruit Code Taste % nuts Ingredients Shelf life* Packaging 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
Hazelnuts 53% Almonds 13%
Hazelnut 7531 Nutty notes 66%
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
Almonds 30% Hazelnuts 30%
Almond Hazelnut 10202 Nutty notes 60%
Sugar 40% Fat 33% 12 months 3 Kg stand-up
pouch 10202

Almond Hazelnut Almonds 25% Hazelnuts 25%

fruity
4697 Nutty notes 50%
Sugar 50% Fat 31% 12 months 5 Kg tub 10860

Almond Hazelnut Almonds 25% Hazelnuts 25%

Except
2263 Nutty notes 50% mar- 12 months 5 Kg tub 2263
old-fashioned Sugar 50% Fat 31% bling

Almond Hazelnut Almonds 25% Hazelnuts 25%

crunchy fruity
5621 Nutty notes 50%
Sugar 50% Fat 28% 12 months 5 Kg tub 5621

2261 Almonds 25% Hazelnuts 25% 5 Kg tub

Almond Hazelnut 2262
Intense caramelized flavor 50%
Sugar 50% Fat 30% 12 months
1,5 Kg tub
10859

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

23
 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.

Dark Chocolate Milk Chocolate Light Brown

Hazelnut 33% 2264 Hazelnut 36% 6993 Hazelnut 39% 2266

Blend of fine cocoa

Forthright dark beans, hazelnuts and
Hazelnut paste
chocolate and hazelnut milk. Creamy melting
thickened with cocoa
taste. Very intense texture.
butter.
flavour.
7112: 1kg block

Confectionary

Chocolate
Ice cream
making

fillings
% min.
Name Code Ingredients Shelf life* Packaging
nuts

Dark Chocolate Hazelnut 2264 33% Hazelnuts 33% Sugar 34% Cocoa 28% Milk 3% Fat 40% 9 months 3 x 1 Kg blocks

6993 3 x 1 Kg blocks
Milk Chocolate Hazelnut 7112
36% Hazelnuts 36% Sugar 35% Cocoa 16% Milk 13% Fat 39% 9 months
1 Kg block

Light Brown Hazelnut 2266 39% Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36% 9 months 5 Kg tub

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

24
 Nuts

Almond Pastes
The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.

Almond Pastes Almond Pastes

from Provence from Provence
70% 3212 50% 3211

High in nuts, characteristic taste Characteristic taste of Provenal

of Provenal almonds, low in sugar. almonds, balanced.

Expression Decorative
Chocolatiers Almond Paste
Almond Paste 7942 33% 5090
55%

A pure and intense almond taste Nice fruity taste. Light colour makes
thats low in sugar. Very easy to use. it suitable for addition of colouring agents.
Confectionary

Decorations
Ice cream

Chocolate

Modeling
making

fillings

% min.
Name Code Ingredients Shelf life* Packaging
dried fruit

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

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

25
Service
Products
Valrhona offers a range of products to help you
with your creations and optimize your time
without compromising quality.

28 READY TO FILL
29 FINISHINGS
30 FILLINGS

31 DECORATING ARTICLES
31 CHOCOLATE DRINK

31 READY TO USE

27
 Ready to Fill
In 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.

DARK CHOCOLATE 1732 DARK CHOCOLATE 4325

HOLLOW FORM Dark chocolate 55% palet Dark chocolate 55%
CHOCOLATE BONBONS

Ingredients: Cocoa 55% Ingredients: Cocoa 55%

Sugar 43% - Fat 38% Sugar 43% - Fat 38%
FOR MAKING

Packaging: 1 box of 504 pieces Packaging: 1 box of 630 pieces

Shelf life*: 12 months Shelf life*: 12 months
Weight: Approximately 2.6 g each Weight: Approximately 2.2 g each

MILK CHOCOLATE 1733 MILK CHOCOLATE 4326

HOLLOW FORM Milk chocolate 35% palet Milk chocolate 35%
Ingredients: Cocoa 35% Ingredients: Cocoa 35%
Sugar 43% - Milk 19% - Fat 39% Sugar 43% - Milk 19% - Fat 39%
Packaging: 1 box of 504 pieces Packaging: 1 box of 630 pieces
Shelf life*: 10 months Shelf life*: 10 months
Weight: Approximately 2.6 g each Weight: Approximately 2.2 g each

IVOIRE CHOCOLATE 1734

HOLLOW FORM White chocolate 35%
Ingredients: Cocoa 35%
Sugar 43% - Milk 21% - Fat 41%
Packaging: 1 box of 504 pieces
Shelf life*: 8 months
Weight: Approximately 2.6 g each

spheris 4322 spheris 4751

FOR MAKING PETITS FOURS

Dark chocolate 55% Dark chocolate 55%

FOR MAKING MINI-CAKES

Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 441 pieces Packaging: 1 box of 270 pieces
MINI FORMAT:

MIDI FORMAT:

Shelf life*: 12 months Shelf life*: 12 months

Weight: Approximately 1.5 g each Weight: Approximately 3.1 g each

pyris 4323 pyris 4753

Dark chocolate 55% Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 441 pieces Packaging: 1 box of 270 pieces
Shelf life*: 12 months Shelf life*: 12 months
Weight: Approximately 1.3 g each Weight: Approximately 2.9 g each

ovalis 4324 ovalis 4752

Dark chocolate 55% Dark chocolate
Ingredients: Sugar 43% - Fat 37%
55%
Packaging: 1 box of 343 pieces Ingredients: Sugar 43% - Fat 37%
Shelf life*: 12 months Packaging: 1 box of 270 pieces
Weight: Approximately 1.7 g each Shelf life*: 12 months
Weight: Approximately 3.1 g each

spheris 4319 ovalis 4320

Dark chocolate 55% Dark chocolate
FOR MAKING DESSERTS

Ingredients: Sugar 43% - Fat 37%

55%
DESSERT FORMAT:

Packaging:1 box of 45 pieces Ingredients: Sugar 43% - Fat 37%

Shelf life*: 12 months Packaging: 1 box of 45 pieces
Weight: Approximately 9.4 g each Shelf life*: 12 months
Weight: Approximately 12 g each

pyris 4321 SOLSTIS 6409

Dark chocolate 55% Dark chocolate
Ingredients: Sugar 43% - Fat 37%
55%
Packaging: 1 box of 60 pieces Ingredients: Sugar 43% - Fat 37%
Shelf life*: 12 months Packaging: 1 box of 45 pieces
Weight: Approximately 10.8 g each Shelf life*: 12 months
Weight: Approximately 9.6 g each

28
 Service Products

Finishings
Coatings and glazes are must-have products you need to finish off your desserts
and pastries, helping you save time with guaranteed results!

NEUTRAL ABSOLU
CRISTAL GLAZE 5010

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 months
Before opening: 12 months in a cool, dry place
After opening: 1 month in a refrigerator

SOFT ABSOLU DARK CHOCOLATE MILK CHOCOLATE

GLAZE 2051 GLAZE 150 GLAZE 152
39% minimum
Cocoa 18% minimum 4,5% minimum
Cocoa Cocoa
Packaging: 1 Kg jar
Shelf life*: 6 months Packaging: 5 Kg tub Packaging: 5 Kg tub
Before opening: Shelf life*: 9 months Shelf life*: 9 months
temperature < 20C Storage: In a cool, Storage: In a cool,
After opening: dry place between dry place between
refrigerator/use within 16 and 18C 16 and 18C
4 days

*Shelf life: from date of production.

29
 Fillings
Valrhonas range of fillings perfectly adapts to your recipes for greater chocolate intensity and added crunch.

etnao 6896 etnao 6776

guanaja passion Milk chocolate
Guanaja dark chocolate
and passion fruit pure
ganache
Packaging: Box of 40
ganache
Packaging: Box of 40
Shelf life*: 8 months
Shelf life*: 8 months
Weight: Approximately
Weight: Approximately
20 g each
20 g each

etnao 6897 etnao 6777

pralin Milk chocolate COCONUT
Coconut-flavored milk
and roasted hazelnut
chocolate ganache
ganache Packaging: Box of 40
Packaging: Box of 40
Shelf life*: 8 months
Shelf life*: 8 months
Weight: Approximately
Weight: Approximately
20 g each
20 g each

DARK CHOCOLATE 4341 DARK CHOCOLATE 4719 CRUNCHY 8425

PEARLS
Dark chocolate 55%
Pure cocoa butter
Packaging: 4 Kg bag
Shelf life*: 14 months
CRUNCHY
PEARLS
Puffed grains coated
in dark chocolate 55%
Pure cocoa butter
Packaging: 3 Kg bag
Shelf life*: 14 months
CARAMELIA
PEARLS Puffed grains coated
in milk chocolate 36%
with a delicious
caramel taste
Pure cocoa butter
Packaging: 3 Kg bag
Shelf life*: 12 months

DARK CHOCOLATE 172 DARK CHOCOLATE 171 DARK CHOCOLATE 170

STICKS 230 sticks
of dark chocolate 55%
Pure cocoa butter
Packaging:
Box of 230 sticks
Shelf life*: 14 months
Weight: 7 g each
STICKS 300 sticks
of dark chocolate 55%
Pure cocoa butter
Packaging:
Box of 300 sticks
Shelf life*: 14 months
Weight: 5.5 g each
STICKS 500 sticks
of dark chocolate 55%
Pure cocoa butter
Packaging:
Box of 500 sticks
Shelf life*: 14 months
Weight: 3.3 g each

COCOA 159 COCOA 160 LIQUID CLARIFIED 5009

POWDER
Ingredients:
100% cocoa - Fat 21%
Packaging:
Box of 3 x 1 Kg bags
Shelf life*: 24 months
BUTTER BUTTER
Ingredients: Ingredients:
100% cocoa butter 99.9% concentrated butter
Fat 100% Maximum moisture 0.1%
Packaging: 3 Kg tub Packaging: 2 Kg box
Shelf life*: 8 months Shelf life*: 12 months

Cocoa 3285 clat 8029

nibs dor
Ingredients:
100% cocoa beans Bits of crpe dentelle
Packaging:
Fat 54% 4 Kg box (4 x 1 Kg bags)
Packaging: 1 Kg bag Shelf life*: 12 months
Shelf life*: 12 months

30
 Service Products

Decorating Articles

DARK CHOCOLATE 180 DARK CHOCOLATE 184 FINE DARK 183

vermicelli SEQUINS CHOCOLATE GRANULES
Pure cocoa butter Pure cocoa butter Pure cocoa butter
Packaging: 1 Kg box Packaging: 1 Kg box Packaging: 1 Kg box
Shelf life*: 14 months Shelf life*: 14 months Shelf life*: 14 months

FINE DARK 185 BLUE 141 ORANGE 142

CHOCOLATE FLAKES DECORATION DECORATION
Permanent
Permanent Orange flavored
Pure cocoa butter
Pure cocoa butter Pure cocoa butter
Packaging: 1 Kg box
Packaging:
Shelf life*: 14 months Packaging:
3 x 1 Kg blocks
3 x 1 Kg blocks
Shelf life*: 12 months
Shelf life*: 10 months

GREEN 143 YELLOW 144 PINK 146

DECORATION DECORATION DECORATION
Between 1/10 and 15/4 Between 1/10 and 15/4 Between 1/10 and 15/4
Pure cocoa butter Pure cocoa butter Pure cocoa butter
Packaging: Packaging: Packaging:
3 x 1 Kg blocks 3 x 1 Kg blocks 3 x 1 Kg blocks
Shelf life*: 12 months Shelf life*: 12 months Shelf life*: 12 months

Chocolate Drink
Made 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 3209
HOT CHOCOLATE
Chocolate drink
with 17.5% dark chocolate
Packaging: 6 x 1 Liter
Shelf life*: 8 months

Ready to Use
DARK CHOCOLATE 3717
MOUSSE & SOUFFL Chocolate preparation for mousses
and souffls (65% chocolate)
Ingredients: Cocoa 34%
Sugar 32% - Milk 24% - Fat 20%
Packaging: 3 Kg basket
Shelf life*: 6 months at 4C
Store at 4C: max. 5 days after opening
*Shelf life: from date of production.
31
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