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Catalogue Laboratoire Photos : GINKO - Peter Lippmann - Réf : 6600 - 12/08 Chocolaterie Valrhona 26600 Tain l’Hermitage - France Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17 www.valrhona.com VALRHONA INC 45 Main Street, Suite 1054 - Brooklyn NEW YORK 11201 VALRHONA BELGIQUE Boulevard de France, 9 1420 BRAINE L’ALLEUD VALRHONA ESPAÑA S.L. C/Pau Claris 95 1°-1A 08009 BARCELONA VALRHONA FAR EAST Bloc 219, Henderson Road 2-3 Henderson Industrial Park 159556 SINGAPORE` VALRHONA ITALIA S.R.L. Piazza Gerusalemme, 7 20150 MILANO VALRHONA JAPON S.A. Kubodera Twin Tower BLDG 6 F 2-9-4 Kudan-Minami Chiyoda-Ku TOKYO 102-0074 ECOLE DU GRAND CHOCOLAT VALRHONA 8, quai du Général de Gaulle 26600 TAIN L’HERMITAGE Your Passion deserves the Exceptionnal

Transcript of catal_ Valrhona

Page 1: catal_ Valrhona

C a t a l o g u e L a b o r a t o i r e

Phot

os :

GINK

O -

Pete

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ppm

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- Réf

: 66

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12/0

8

Chocolaterie Valrhona 26600 Tain l’Hermitage - France

Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17www.valrhona.com

VALRHONA INC45 Main Street, Suite 1054 - Brooklyn

NEW YORK 11201

VALRHONA BELGIQUEBoulevard de France, 91420 BRAINE L’ALLEUD

VALRHONA ESPAÑA S.L.C/Pau Claris 95 1°-1A08009 BARCELONA

VALRHONA FAR EASTBloc 219, Henderson Road

≠ 2-3 Henderson Industrial Park159556 SINGAPORE`

VALRHONA ITALIA S.R.L.Piazza Gerusalemme, 7

20150 MILANO

VALRHONA JAPON S.A.Kubodera Twin Tower BLDG 6 F2-9-4 Kudan-Minami Chiyoda-Ku

TOKYO 102-0074

ECOLE DU GRAND CHOCOLAT VALRHONA8, quai du Général de Gaulle26600 TAIN L’HERMITAGE

Your Pa s s i on de s e rv e s th e Excep t ionna l

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Taste: criteria N°1 for qualityTaste is the fundamental criteria for quality at Valrhona, and our sensorial analysis laboratory is one of the most exclusive in the profession. More than 160 people from the chocolate making industry constitute the tasting juries for raw materials, products in the course of development or finished products.

The Valrhona Taste FoundationIn order to reinforce its values and widenout its strategy for the promotion of taste, it was a natural step forValrhona to create the Valrhona TasteFoundation in 2006. The aim of theFoundation is to promote, encourage and support all initiatives which seek to preserve, enrich or promote taste.

Planter, Selector and Blender since 1922, Valrhona has cultivated a passion for rare, high quality cocoa beans around the world: the origins of exceptional chocolate.

PlantingAs opposed to current practices, Valrhona does not buy its cocoa at random from fluctuating and erratic markets, but rather involves itself at the source of cocoa production. Partnerships developed with planters, through trust and respect commitments have made possible the harvestof rare quality cocoa beans to make the very best chocolates.

SelectingTo Valrhona, the notion of origins is not a quality in itself, unless it is determined by the strict demands born of a passion for taste. And that is why, in the earliest stages of a product’s life, Valrhona’s sourcing experts travel the world to find the very best plots where they only select cocoa beans that demonstrate an exceptional organoleptic profile.

BlendingIn the heart of the cacaothèque laboratory, just like the celebrated “noses” who create perfumes, Valrhona’s dedicatedblenders create original new flavor combinations for truly unique, great chocolates. Their secret? A blend of fine cocoabeans of different varieties and origins, specifically combined to reveal all of their aromatic potential.

Special ist of TasteTaste: a fundamental valueThe taste of Valrhona products is acknowledged, both by professionals and chocolate gourmets, as being frank, typical, complex…in a word, exceptional. Cultivating taste is one of the company’s fundamental values. The “culture of taste” motivates the work of all women and men at Valrhona where of their principal mission is the development and preservation of each product’s aromatic profile.

Flavours and ChocolatesFor over 15 years, Valrhona has built up a “cacaothèque”, a data bank recording information about the taste and flavour of each variety of cocoa analysed. It is from this data that the chocolates of the future can be assembled along with the pure origins. To help each professional to choose the right chocolate according to its gustative characteristics, Valrhona proposes an original system, “Tasting Wheels” later on in this document.

In 1988, Valrhona created a professional training centre in Tain l’Hermitage to help customers’ teams to learn specific technical skills in the fields of patisserie and chocolate making. Since then, the team of pastry chefs at l’Ecole du Grand Chocolat receives more than 800 trainees a year from the four corners of the earth. Moreover, l’Ecole creates and publishes over 100 new recipes a season for patisserie, desserts or chocolates.In 2007, Valrhona has opened a new Ecole du Grand Chocolat in Tokyo (Japan).

Ecole du Grand Chocolat 8, quai du Général de Gaulle26600 TAIN L’HERMITAGETél : +33 (0)4 75 07 90 95Fax : +33 (0)4 75 07 88 20e-Mail : [email protected]

L’École du Grand Chocolat

Par tner o f Pro f e s s iona l Che f sIn 1922, an Artisan pastry chef, Albéric Guironnet, opened a chocolate factory, the Chocolaterie du Vivarais, in Tain l’Hermitage (France), known today as Valrhona.Over the years, and thanks to the men and women succeeding A. Guironnet, the company has continued to maintain itsprofound attachment to traditional quality for products destined for the food industry.

Through total mastery of all the stages of cocoa production, continuous research on improving and preserving taste and the technical skills developed within the workshops and by l’Ecole du Grand Chocolat, Valrhona has developed an ever-progressing range of chocolates and service products for Artisans.

Valrhona, expert from the plantation to chocolate design

Where taste is backed up by a dedicated quest for qualityValrhona has always demonstrated its commitment to exceptional quality, and anything less is unacceptable at any level of the company.

Valrhona strategy focuses on three main areas:

1. EmployeesOHSAS 18001 Certification since 2004: Occuptional Health & Safety Management System.

2. EnvironmentISO 14001 Certification since 2005: Environmental Management Standard.

3. ClientsISO 22000 Certification since 2006: Food Safety Management System.

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Valrhona has opened the doors to sensorial analysis, to introduce you to a more discerning way to enjoy The Grand Chocolat,facilitating your choices and offering a sensorial identity to your recipes by adapting them to your taste, to your desires and to the enjoyment expected by your clients. Dark or Milk Chocolate? Let yourself be guided through the subtleties and the range of aromatic nuances of our chocolates.

Tast ing Wheelsof Grands Chocolats Valrhona

Dark ChocolateCouvertures

Milk ChocolateCouvertures

Chocolates

Cho

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FAM

ILY

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Frui

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Acid

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BLEND OF GRANDS CRUS

Ashanti 67%

Caraïbe 66%

Garaque 56%

Extra Bitter 61%

Guanaja 7

0%

Abina

o 85

%

Chocolate taste

Balanced

Balanced

Character, Bitterness,

Bitterness

Tannic

,

Swetly spiced

Roasted

Cocoa taste

Chocolate taste

Elegance

Bitter

ness

3

3

45

6

8

PURE ORIGIN GRANDS CRUS

Manjari 64%

Taïnori 64%

Nyangbo 68%

Araguani 72%

Alpaco 66%

Acidulous

Candied

Chocolate taste,Spicy

Raisins

Floral, Woody

Red fruit

yellow fruit

Roasted nutes, Liquorice1

24

6

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ESTA

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Gran C

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68%

Palm

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68%

Balanc

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Roas

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Camph

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Milk

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3

4

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PURE ORIGIN GRANDS CRUS

BLEND OF GRANDS CRUS

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Orizaba Lactée 39%

Jivara Lactée 40%Guanaja Lactée 41%

Bitte

r Lact

ée 39

%

Tanariva Lactée 33%

Powerful milk chocolate taste,

Creamy, Powerful cocoa tasteA long, intense cocoa taste

Milky,

Milky,

Main

arom

atic

char

acter

istic Caram

el

Chocol

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Not too sweet Malted taste

Not too sweet3

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8 = intense • 1 = low intense= intense • = low intense

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Pure Origin Grands Crus Professional SignatureBlend of Grands Crus

With its “Gourmet Creation” collection,Valrhona inspires creativeness withrecipes dreamed up for the greatest chefswho are always looking for new tastes,new flavours.

Valrhona’s perfect mastery of cocoa and the inventive genius of the pastrychefs at L’Ecole du Grand Chocolat,enable new territories in taste to be explored thanks to innovativecombinations.

Each creation brings an element of surprise triggered by the originality of the spices and natural extracts and the different recommendations for use. Valrhona dedicates thisextraordinary collection to all thosepastry chefs and confectioners who love chocolate for its versatility.

Valrhona has dedicated its “Professional Signature” collection to chocolate craftsmen, as it offers someof the finest chocolates that guaranteeease of use and perfect results.

These blended chocolates, designed to meet all the demands of Valrhona’sstrict specifications, stand out for their roundness, their perfect balance and the stability of their aromas.

For all those craftsmen of chocolatespecialities working in the world’s finest laboratories, Valrhona puts its“Professional Signature” on each of its products - every day.

The Valrhona Chocolates Range

For a professional chocolate confectioner or pastry chef, the criteria to take into consideration when choosing rawingredients are its taste but also its origin and its technical characteristics. Valrhona proposes five families of chocolatesenabling professionals to find the products best corresponding to their needs and which they can transform creatively.

The original composition of thechocolates in the Valrhona “Blendof Grands Crus” collection gives them a complex flavour that is truly exclusive.

In their “cacaothèque” - and with all the genius of perfumers - Valrhonablenders create original harmonies forfine chocolates with an inimitable taste.

The secret, behind the flavour, lieslargely in the blends of fine cocoas ofdifferent varieties and origins, chosenbecause they marry so well and havegreat aromatic potential. The exquisiteflavour is also due to the finely tunedmanufacturing process, which requiresseveral days, and is carried out by menand women who are passionate about the taste they produce with every newblend.

Valrhona orchestrates each “Blendof Grands Crus” vintage with pride,patience and all the care required tomeet its own high standards.

From the range of flavors proposed by Valrhona, the “Pure Origin GrandsCrus” collection consists of distinctivechocolates representative of the soils fromwhich the best cocoa beans are born.

All over the world, Valrhona “sourcers”have been surveying areas for years to learn every detail about differentplantations in each country (relief, soil and climate influencing the nature of the cocoa beans produced).

Origin by origin, region by region,Valrhona selects and assembles cocoabeans from the very best plantations - those where nature gives its best, but also where men are dedicated to theirwork, successfully achieving harvests,fermentation and drying of the cocoabeans. For its part, Valrhona is proud to offer you authentic chocolatesgenuinely representative of their originsand which deserve the name “Pure Origin Grands Crus”.

Like the other collections in the Valrhonarange, the “Estate Grown” collectionoffers chocolate from some of theworld’s finest plantations.

As a dedicated cacao tree planter,Valrhona has, for many years, beenpatiently investing in rediscoveringforgotten varieties, sustainableplantations and training of cocoaproducers.

Valrhona respects the environment, and the cycles of nature, includingweather conditions and the specificitiesof the soil, the orientation of the plantation, and the botanical origin of the plant.

Each Estate has its own characteristicswith subtle variations depending on theyear. The collection is the fruit of hardwork and the highest standardsthroughout the entire process, from the cocoa bean to the bar of chocolate.The rarity of each product stems from its origin. There is only one “Estate”.

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Estate Grown Chocolate Gourmet Creation

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Blend of Grands CrusD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

70% 3 x 1 kg block3 kg bag of beans

01064653

70% min cocoa28.5% sugar

42% fat

Guanaja develops extraordinary bitterness, revealing a wholearomatic range of warm notes.

85% 3 kg beans bag 5614

14 months

14 months

85% min cocoa13.8% sugar

48.4% fat

A high cocoa content and the blending of the Forastero beansfrom Africa make Abinao a Blend of Grands Crus with adistinctivetannic bitterness.

Abinao“Tannic strength”

Guanaja“A palette of bitterness”

70% 3 kg beans bag 702570% min cocoa

29% sugar42% fat

For this Blend of Grands Crus, Valrhona has carefully selected the bestorganic and fair trade grown cocoa beans, blending delicate varieties toperfection creating Andoa Noire organic dark chocolate. This unique blendheats the palate with refreshing and powerful bitter-sweetness developinginto shades of freshness swirling the whole tasting experience.

14 months

Andoa Noire"Shades of freshness"

66% 3 x 1 kg block3 kg beans bag

01074654

66% min cocoa33% sugar

40% fat

This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the softaromas of nuts on the palate.

67% 3 kg beans bag 6725

14 months

14 months

67% min cocoa31.5% sugar

41.2% fat

True to its warm lands origin, Ashanti captivates with its full bodyand round savours, intense in chocolate with delicate hazelnutnuances and entangled spiciness of liquorice, cinnamon and Tonkabeans.

Ashanti “The sweetness of spices”

Caraïbe “Warm nutty notes”

56% 3 x 1 kg block 0102

56% min cocoa43% sugar

37% fatCaraque develops notes of roast nuts followed by pronouncedcocoa flavours.

61% 3 x 1 kg block3 kg beans bag

01004657

14 months

14 months

61% min cocoa38% sugar

38% fat

An intense chocolate taste revealing a background of bitterness,denoting its powerful character.

Extra Bitter“Chocolate intensity”

Caraque“Balance of flavours”

M i l k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

D a r k C h o c o l a t e C o n c e n t r a t e

Name Packing Code Ingredients Description%Cocoa

80% 3 kg beans bag 636080% min cocoa

34% sugar34% fat

Essence of Guanaja 80% is intended to connoisseurs of “intensechocolate”. It’s a technical chocolate of high quality and LOW in cocoabutter content. In application, Coeur de Guanaja 80% combines neverseen before setting and aromatic fineness of Valrhona’s Blend of Grands Crus.

Cœur de Guanaja“A chocolate concentrate for an outstanding strength of flavour”

41% 3 x 1 kg block 0114 12 months

41% min cocoa34% sugar24.5% milk

41% fat

Milk chocolate Guanaja, charms you with its powerful chocolatetaste which is softened and enhanced by long milky notes and without too much sweetness.

Guanaja Lactée“Milk and cocoa inharmony”

40%3 x 1 kg block3 kg beans bag

01894658

12 months

40% min cocoa33% sugar23.5% milk

41% fat

Jivara Lactée seduction lies in its pronounced cocoa notes, in perfect harmony with the vanilla and malt finish.

Jivara Lactée“The cream of cocoa”

39% 3 x 1 kg block 6591 12 months

39% min cocoa41% sugar18% milk38% fat

A subtle touch of biscuity caramel merged in an extremely milkycore, progressively replaced by intense cocoa aromas enhanced with a delicate bitterness reminiscent of walnut or nut.

Bitter Lactée“Intense smoothness”

39% 3 kg beans bag 6640 12 months

Just like fresh high-mountain milk, Orizaba Lactée is delicatelysmooth to reveal deep and intense milky notes.

Orizaba Lactée“The luscioussmoothness”

39% min cocoa34% sugar 26% milk 41% fat

39% 3 kg beans bag 7026 12 months

For this Blend of Grands Crus, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicatevarieties to perfection creating Andoa Lactée organic milk chocolate. This unique blend captivates the palate with seductive milky softness and tender chocolate sweetness, all enhanced by a hint a bitterness.

Andoa Lactée"Smooth as milk"

39% min cocoa34% sugar 26% milk 41% fat

NEW

NEW

NEW

NEW

NEW

68% 3 kg beans bag 608568% min cocoa

31% sugar41.1% fat

Nyangbo offers uniquely rounded notes with a warm chocolatey taste, giving way to a second attack filled with warm spicy flavors. Its character is backed up by a delicate bitterness.

72% 3 kg beans bag 4656

14 months

14 months

72% min cocoa27.5% sugar

43.5% fat

Araguani, a balance between warm notes (raisins, chestnuts…)and liquorice notes allow it to linger exceptionally long on the palate.

Araguani"Pure Venezuela"

Nyangbo“Pure Ghana”

64% 3 x 1 kg block3 kg beans bag

01174655

64% min cocoa35% sugar

39% fat

Acidulous notes of red fruit followed by the nutty flavours typicalof this original variety of Trinitario cocoa tree from the north of Madagascar.

66% 3 kg beans bag 5572

14 months

14 months

72% min cocoa27.5% sugar

43.5% fat

The delicacy of floral notes (jasmine, orange blossom…) enveloped,almost melting into very chocolate notes giving it stately power.

Alpaco "Pure Ecuador"

Manjari "Pure Madagascar"

100% 3 x 1 kg block 5568100% cocoa

0% sugar54% fat

Warm notes of raisins and liquorice allowing exceptional lingeringon the palate; very intense chocolate and roasted flavours with a touch of bitterness.

64% 3 kg beans bag 5571

14 months

14 months

64% min cocoa35% sugar

39% fat

Taïnori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts on a “backdrop”of cocoa and freshy baked bread.

Taïnori "Pure DominicanRépublic"

Pure Cocoa massAraguani “Pure Vénézuela”

100% 3 x 1 kg block 5567100% cocoa

0% sugar54% fat

Acidulous notes of red fruit followed by the nutty flavours typicalof this original variety of Trinitario cocoa tree from the north of Madagascar.

100% 3 x 1 kg block 5569

14 months

14 months

100% cocoa0% sugar54% fat

The experience of cocoa combining force and finesse: a delicateattack of floral notes (jasmine, orange blossom…) enveloped,almost melting into very chocolate notes prolonged by a finebitterness and woody flavours.

Pure Cocoa massAlpaco "Pure Ecuador"

Pure Cocoa massManjari “Pure Madagascar”

100% 3 x 1 kg block 5570100% cocoa

0% sugar54% fat

Flavours of candied yellow fruit following in the wake of roastalmond and chocolate notes on a fresh and slightly camphoratedbackground.

14 months

Pure Cocoa massTaïnori “Pure Dominican Républic"

33% 3 x 1kg block3 kg beans bag

36924659

12 months

33% min cocoa38% sugar28% milk35% fat

Expresses balance of acidulous flavours, softened by pronouncedmilky caramel notes.

Tanariva Lactée"Pure Madagascar"

Pure Origin Grands CrusD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*

Shelf life*

Description%Cocoa

Blend of Grands Crus

Revolution: After years of research, Valrhona’s R&D department has developed groundbreaking technology allowing us to present you the 1st concentrate of chocolateCoeur de Guanaja 80%. Coeur de Guanaja 80% is now the upscale technical solution designed to strengthen the chocolate intensity of your recipes where cocoa butter is limiting, such as in ice creams, mousses.Chocolate Intensity: Based on the exact same Guanaja’s fine cocoas blend, Coeur de Guanaja 80% will give you the ability to boost the chocolate intensity of numerous recipes.Applications: Coeur de Guanaja 80% enhances the intensity and taste of chocolate in your dessert applications: Ice creams and sorbets - Mousse - Soufflés Pastry custard creams - Mellow and lava cakes - Hot chocolates - Chocolate inserts. Coeur de Guanaja 80% is not designed for chocolate mouldings and coating is not possible.

M i l k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

14 months

NEW

*Shelf life: from date of production.

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Gourmet CreationD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

65% 3 x 1 kg block 590465% min cocoa33.7% maltitol

42% fat

Slightly acidulous, the fruity notes blend into the roasted flavours,allowing the development of a delicate bitterness with woodyundertones.

72%1 kg tub

2,3 g avg.pearls

5145

14 months

14 months

72% min cocoa26% sugar4% spices42% fat

The strength of a salty chocolate, blended with subtle spices mix,enhancing and exhaling all original sweet creations.

Xocopili “Savory and spicychocolate“

Xocoline“The pure pleasure of sugars-free”

57% 3 x 1 kg block 0120

57% min cocoa40% sugar1.5% coffee37.5% fat

Harmonious allegiance between the flavours of fine cocoa and the powerful character of mocha and arabica coffees.

57% 6566

10 months

14 months

10 months

57% min cocoa34% sugar2% spices37.6% fat

A fresh, exotic and delightful blend of sweet, fruity hesperidia spices.

Xocoméli“Spicy and sweet darkchocolate for dessertapplications”

Café Noir "Combination ofArabica and Cocoa"

56% 3 x 1 kg block 0122

56% min cocoa43% sugar

0.3% orangeflavouring37.5% fat

A tasty combination between fine cocoa flavours and the pervasivefreshness of orange notes.Noir Orange

M i l k a n d W h i t e C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

41% 3 x 1 kg block 6972 12 months

41% min cocoa24% milk

35% maltitol 41% fat

Xocoline Lactee enhances the pure and balanced taste of milk and chocolate. This chocolate couverture unveils delicate aromas,feels extremely soft and is just sweetened, wrapped around with a bittersweet hint. Its delicate taste will allow harmoniouscombinations and will marry with elegance any chosen flavours.

Xocoline Lactée“The pleasure of milkchocolate with no added sugars”

35% 3 x 1 kg block 0123

10 months

Availablefrom

October to April

35% min cocoa44% sugar20% milk

0.3% orangeflavouring37% fat

A tasty combination between fine cocoa flavours, the velvet of milkand the pervasive freshness of orange notes.Lait Orange

35% 3 x 1 kg block3 kg beans bag

01404660

12 months

35% min cocoa43% sugar21.5% milk41.1% fat

White chocolate, not too sweet, with delicate flavours of fresh milkand vanilla.

Ivoire “Smooth as silk”

34% 3 kg beans bag 709812

months

34% min cocoa34.5% sugar

20% milk38% fat

Caramélia is smooth, gourmande and generous. From the firstseconds, its milky velvetiness captivates, before revealing its intenseand strong creamy caramel flavour, subtly enhanced by savoury hints of shortbread. Particularly well suited for moulding applications.

Caramélia"The sweet carameldelicacy"

Professional SignatureD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

100% 3 x 1 kg block 0134100% min cocoa

0% sugar54% fat

Cacao mass Extra is remarkable for reinforcing the chocolate tastein many recipes, powerfully enriching their flavours.

14 months

Cacao mass Extra

55% 3 x 1 kg block3 kg beans bag

01034661

55% min cocoa43,5% sugar

37% fat

Equatoriale Noire 55% is renowned for its balanced taste and its ease of use.

67% 3 x 1 kg block3 kg beans bag

01304663

14 months

14 months

14 months

67% min cocoa31.5% sugar

37% fat

Extra Amer 67% is a balanced combination of power and bitterness.

Extra Amer"For fillings and cores"

Equatoriale Noire“Specifically designedfor coating”

53% 3 x 1 kg block3 kg beans bag

17504664

53% min cocoa46,5% sugar

29% fat

Extra Noir 53 % is appreciated for its pronounced chocolate tasteand its low cocoa butter content.Extra Noir

35%3 x 1 kg block

3 kg beans bag 01124662

12 months

5% min cocoa44% sugar20% milk37% fat

Equatoriale Lait 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.

EquatorialeLactée“Specifically designedfor coating”

Estate Grown ChocolateD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

68% 1 kg block 309268% min cocoa

31,5% sugar37% fat

Gran Couva, with its deep dark colour, reveals subtle variationsaround intense notes of roasted cocoa beans enveloped by a progressive and pervasive sensation of camphor-like freshness.

68% 1 kg block 5611

14 months

14 months

68% min cocoa31% sugar

37% fat

The characteristics of Palmira are its subtle flavours behind a tannic veil and suave notes of hot milk and honey. It has exceptional persistence on the palate and notes of freshlybaked bread and yellow fruit produce remarkable aromaticsensations.

Palmira

Gran Couva

32% 20 kg beans box 6367 12 months

32% min cocoa43% sugar23% milk35% fat

Chocolate dominant, slightly sweet and a little biscuit.Satilia Lactée“Specifically designedfor coating”

62% 20 kg beans box 6366 14 months

62% min cocoa37% sugar

38% fat

Attacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.

Satilia Noire “Specifically designedfor coating”

M i l k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

NEW

NEW

NEW

1 kg tub 2,3 g avg.

pearls

*Shelf life: from date of production.

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Palmira 68%

Gran Couva 68%

D a r k C h o c o l a t e

Estate Grown Chocolate

Mou

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Choc

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Gana

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Pâtis

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Chocolate Applicat ions

5611

3092

Araguani 72% "Pure Venezuela"

Nyangbo 68% "Pur Ghana"

Alpaco 66% "Pure Ecuador"

Manjari 64% "Pure Madagascar"

Taïnori 64%"Pure Dominican Républic"

D a r k C h o c o l a t e

Pure Origin Grands Crus

4656

6085

5572

0117 / 4655

5571

Blend of Grands Crus

5614

0106 / 4653

7025

6725

0107 / 4654

0100 / 4657

0102

Pure Cocoa mass Araguani

Pure Cocoa mass Alpaco

Pure Cocoa mass Manjari

Pure Cocoa mass Taïnori

Abinao 85%

Guanaja 70%

Andoa Noire 70%

Ashanti 67%

Caraïbe 66%

Extra Bitter 61%

Caraque 56%

Tanariva Lactée 33%"Pure Madagascar"

5568

5569

5567

5570

Name Code Applications

Mou

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Ice

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& so

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drin

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Deco

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Crem

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Name Code Applications

M i l k C h o c o l a t e

D a r k C h o c o l a t e

P u r e C o c o a M a s s

3692 / 4659

NEW

NEW

Recommended Possible

Recommended Possible

Guanaja Lactée 41%

Jivara Lactée 40%

Bitter Lactée 39%

Orizaba Lactée 39%

Andoa Lactée 39%

M i l k C h o c o l a t e

0114

0189 / 4658

6591

6640

7026

NEW

NEW

NEW

Cacao mass Extra 100%

Extra Amer 67%

Satilia Noire 62%

Equatoriale Noire 55%

Extra Noir 53%

D a r k C h o c o l a t e

Professional Signature

0134

0130 / 4663

6366

0103 / 4661

1750 / 4664

Satilia Lactée 32%

M i l k C h o c o l a t e

0112 / 4662

6367

Equatoriale Lactée 35%

Xocopili 72%

Xocoline 65%

Xocomeli 57%

Café Noir 57%

Noir Orange 56%

D a r k C h o c o l a t e

Gourmet Creation

5145

5904

6566

0120

0122

Xocoline Lactée 41%

Lait Orange 35%

Caramélia 34%

Ivoire 35%

M i l k C h o c o l a t e a n d W h i t e C h o c o l a t e

6972

0123

7098

0140 / 4660

NEW

NEW

NEW

Cœur de Guanaja 80%

D a r k C h o c o l a t e C o n c e n t r a t e

6360NEW

Cho

cola

tes

Page 8: catal_ Valrhona

1514

Nuts

Nut

sPure Origin Grands CrusD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

20 chocolate blocks

per box

72%20

chocolate blocks per box

4348 10 months

72% min cocoa27.5% sugar

43.5% fat

Araguani, a balance between warm notes (raisins, chestnuts…)and liquorice notes allow it to linger exceptionally long on the palate.

Araguani “Pure Vénézuela”

64%20

chocolate blocks per box

4350 10 months

64% min cocoa35% sugar

39% fat

Acidulous notes of red fruit followed by the nutty flavours typicalof this original variety of Trinitario cocoa tree from the north of Madagascar.

Manjari “Pure Madagascar”

Blend of Grands CrusD a r k C h o c o l a t e

Name Packing Code Ingredients Shelf life*Description%Cocoa

85%20

chocolate blocks per box

4347 10 months

85% min cocoa13.8% sugar

48.4% fat

Abinao“Tanning strength”

M i l k C h o c o l a t e

Name Packing Code Ingredients Shelf lifeDescription%Cocoa

33%20

chocolate blocks per box

4351 8 months

33% min cocoa38% sugar28% milk35% fat

Expresses balance of acidulous flavours, softened by pronounced,milky caramel notes.

Tanariva Lactée“Pure Madagascar”

Valrhona’s Chocolate blocks

Get all great chocolates by Valrhona in 100g chocolate blocks, sold wrapped in plaincellophane sachet, so you can personalise them under your own name or brand.

Caraïbe“Warm nutty notes”

66%66% min cocoa

33% sugar40% fat

This Blend of Grands Crus from small plantation along the Carribean Sea has an exceptionally long nose and the softaromas of nuts on the palate.

A high cocoa content and the blending of the Forastero beansfrom Africa make Abinao a Blend of Grands Crus with adistinctivetannic bitterness.

10 months4349

*Shelf life: from date of production.

Page 9: catal_ Valrhona

1716

Valrhona’s Range of Nuts

Valrhona Pralinés are the result of an assembly of sugar and nuts made according to our know-how of traditional methods, to enhance the subtle flavours of the nuts. Valrhona uses the best nuts which are selected and tested just as rigorously as cocoa beans.

5 kg tub

Pralinés

Fruity PralinésTo master the development of fruity flavours to perfection, Valrhona selects the best hazelnutsfrom Rome and almonds from Valencia.Traditional cooking, stirring the nuts in cauldronsto coat them perfectly, gives the Valrhona Fruity Praliné range all the intensity and elegance of warm, rounded notes of nuts.

Roasted PralinésValrhona has chosen very high quality nuts - hazelnuts from Rome and almonds from Valencia to propose a range of Pralinés with varying textures and tastes to satisfy all your requirements. Notes of perfectly roasted almonds and hazelnuts blend with caramelised notes.

Name Packing Code Ingredients Shelf life*Description%Nuts

50% 5 kg tub 2257 12months

50% hazelnuts49,9% sugar

32% fat

Long roasting time for the nuts and prolonged cooking of the caramel. Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams

Hazelnut Praliné

60% 5 kg tub 2258 12months

60% hazelnuts39,9% sugar

38% fat

Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of hazelnut with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams

Hazelnut Praliné

50% 5 kg tub 2259 12months

50% almonds49.9% sugar

26% fat

Long roasting time for the nuts and prolonged cooking of the caramel. Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams

Almond Praliné

60% 5 kg tub 2260 12months

60% almonds39.9% sugar

31% fat

Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of almonds with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams

Almond Praliné

50% 5 kg tub1.5 kg tub

22612262

12months

25% almonds25% hazelnuts49.9% sugar

29% fat

Long roasting time for the nuts and prolonged cooking of the caramel.Well balanced with notes of caramel.Uses: Pastry - Chocolate fillings - Ice creams

Almond/hazelnutPraliné

50% 5 kg tub 2263 12months

25% almonds25% hazelnuts49.9% sugar

28.5% fat

Long roasting of nuts and traditional stone-grinding. Crunchy texture.Uses: Pastry - Chocolate fillings - Ice creams

Old Fashion Pralinéwith almonds and hazelnuts

60% 5 kg tub1.5 kg tub

32803282

12months

30% almonds30% hazelnuts

40% sugar35% fat

Nuts roasted to the heart and caramel cooked to “light brown”. Intense taste with very strong notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams

Almond/hazelnutPraliné

50% 5 kg tub 4697 12months

25% almonds 25% hazelnuts49.5% sugar

29.5% fat

Nuts caramelized in sugar syrup until roasted. Very pronounced notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams

Almond/hazelnutFruity Praliné

50% 5 kg tub 5621 12months

25% almonds25% hazelnuts49.5% sugar

29.5% fat

Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts.Uses: Pastry - Chocolate fillings

Almond/hazelnutCrunchy FruityPraliné

Pralinés

Name Packing Code Ingredients Shelf life*Description%Nuts

3 x 1 kg block 2264 9months

33% hazelnuts35,8% sugar28% cocoa

3% milk, 40% fat

Frank dark chocolate and hazelnut taste. Very intense flavour.Uses: Pastry - Chocolate fillings - Ice creams

Dark chocolatehazelnut

6993

71129

months

36% hazelnuts36% sugar14,8% cocoa

13% milk, 39% fat

Blend of fine cocoa beans, hazelnuts and milk.Creamy melting texture.Uses: Pastry - Chocolate fillings - Ice creams

Milk chocolatehazelnut

5 kg tub 9months

40% hazelnuts49.5% sugar

10.5% cocoa butter36% fat

Hazelnut paste thickened with cocoa butter.Uses: Pastry - Chocolate fillings - Ice creams

Light brownhazelnut

Giandujas

Name Packing Code Ingredients Shelf life*Description%Nuts

70% 4 kg tub 3212 5months70% almonds Very pure almond taste, not very sweet.

Uses: Pastry - Chocolate fillings - Glazing - Icing - Modelling

Almond paste fromProvence

50% 4 kg tub 3211 9months50% almonds Good fruit/sugar balance.

Uses: Pastry - Chocolate fillings - Ice creams - Modelling - DecoratingAlmond paste fromProvence

33% 4 kg tub 5090 12months33% almonds Nice fruity taste. Light colour makes it suitable for addition of colouring agents.

Uses: Modelling - DecoratingAlmond paste fromProvence

Almond Pastes

Nut

s

Cocoa beans and nuts are roasted separately at specific temperatures then mixed before beingground and conched together.

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

Giandujas

Almond Pastes

3 x 1 kg block1 kg Block

“NEW PACKAGING”

33%

36%

40% 2266

1 kg block

3 x 1 kg block

*Shelf life: from date of production.

Page 10: catal_ Valrhona

1918

Service products

Ready to Assemble

Ready to serve

Ready to fill products: “Structura”Apart from the range of traditional hollow forms, Valrhona proposes three shapes and sizes of original chocolate shells which are ready to fill to make chocolate sweets, mignardises, small cakes or plated desserts. Products which will make your offer different and useful for the creation of original compositions.

Decoration products Valrhona has an extended choice of chocolate decorations on offer to finalise your sweet creations.

Chocolate drinkMade directly from real pieces of chocolate, Celaya enables you to offer your customers a delicious hot chocolate drink. A unique, thick, creamy consistency and an intense chocolateflavor, lingering long on the palate without tasting too sweet.

Finishing products Glazes, toppings… indispensable products to optimize your time with the guarantee of perfect results.

Chocolate fillingsReinforce the taste of chocolate, add a crunchy texture - the fillings range integrates perfectly into your preparations:

� Chocolate sticks or chocolate pearls to give an intense chocolate taste to your Viennese bread and buns.

� Cocoa powder or pure cocoa mass will reinforce the pure chocolate taste in your cake mixtures.

� Valrhona cocoa nibs, roasted and crushed cocoa beans will bring a pure, bitter and acidulous cocoa bean taste, plus a crunchy texture.

� Etnao cores, rapid and easy to use, these chocolate inserts for lava-cakes type will guarantee you always melting cores. The mellow lava-cakes are made from Etnao and can be enjoyed cold as well in order to be sold in the boutique shop.

Serv

ice

prod

ucts

Ready to use products� Chocolate sauce: Luscious and unctuous recipe, ready to use, to glaze and decorate all your desserts and patisseries. You will save a precious time with its very practical microwave-able packaging.

� Mousse and soufflé: Its unique formula enables you to make Chocolate mousses or soufflés rapidly and ensures perfect results each time, both in texture and in taste.

Chocolate shellsalveolus trays

Chocolate sauce

Valrhona Service Products Range Valrhona proposes a range of products to assist you in your creations, saving a maximum amount of time whilepreserving high quality.

Page 11: catal_ Valrhona

2120

19 m

m

42 m

m

91 mm

54 mm

63 mm

44 m

m

19 m

m

46 mm

19 m

m

41 m

m

76 mm

41 mm

41 mm

11 m

m

23 m

m

24 mm

45 mm

26 mm

11 m

m

24 m

m

50 mm

32 mm

12 m

m

23 m

m

30 mm

8 m

m

16 m

m

16 mm

25 mm

19 mm

8 m

m

17 m

m

37 mm

23 mm

8 m

m

17 m

m

26 mm

10 mm

26 mm

10 mm

26 mm

10 mm

29 mm

11 m

m

29 mm

11 m

m

20 mm

30 mm

18 m

m

Serv

ice

prod

ucts

Ready to fill products: “Structura”

For making chocola tes

MINI Format : making of pet i t s fours in dark chocola te 55%

DESSERT Format : making of desser ts in dark chocola te 55%

Name Packing Code Ingredients Weight

Approx. weight per unit: 2.6 g

Approx. weight per unit: 2.1 g

Approx. weight per unit: 2.1 g

Approx. weight per unit: 3 g

Approx. weight per unit: 2.6 g

Approx. weight per unit: 2.6 g

Approx. weight per unit: 1,5 g

Approx. weight per unit: 1,2 g

Approx. weight per unit: 1,5 g

Approx. weight per unit: 3,5 g

Poids unitaire :environ 3 g

Poids unitaire :environ 3,5 g

Approx. weight per unit: 12 g

Approx. weight per unit: 10 g

Approx. weight per unit: 10 g

Shelf life*

8 months

12 months

10 months

14 months

10months

12 months

12 months

12 months

12 months

12 months

12 months

12 months

12 months

12 months

12 months

Ivoire chocolate hollow form(white chocolate)

1 box of 504 units 1734 35% cocoa - 43% sugar21,5% milk - 41,1% fat

Dark chocolate Palet(dark chocolate 55%)

1 box of 630 units 4325 55% cocoa - 43,5% sugar37% fat

Milk chocolate Palet(milk chocolate 35%)

1 box of 630 units 4326 35% cocoa - 44% sugar20% milk - 37% fat

Round dark chocolateCaissettes (dark chocolate 55%)

1 box of 270 units 0230 55% cocoa - 43,5% sugar37% fat

Milk chocolate hollow form(milk chocolate 35%)

1 box of 504 units 1733 35% cocoa - 44% sugar20% milk - 37% fat

Dark chocolate hollow form(dark chocolate 55%)

1 box of 504 units 173255% cocoa - 43,5% sugar

37% fat

Ovalis 1 box of 343 units 4324

Pyris 1 box of 441 units 4323

Spheris 1 box of 441 units 4322

55% cocoa43,5% sugar

37% fat

Ovalis 1 box of 270 units 4752

Pyris 1 box of 270 units 4753

Spheris 1 box of 270 units 4751

55% cocoa43,5% sugar

37% fat

Ovalis 1 box of 45 units 4320

Pyris 1 box of 60 units 4321

Spheris 1 box of 45 units 4319

55% cocoa43,5% sugar

37% fat

Storage advice: 10 months at room

temperature

Storage advice: 6 months at 4°C

10 months

6 months

Chocolate sauce 10 x 200 ml box 4846 29% dark chocolate

Dark chocolate Mousse & Soufflé

3 kg tub 371734,5% cocoa - 32,5% sugar

24% milk - 20% fat

Decoration productsName Packing Code Ingredients Storage Shelf life*

Ready to use productsName Packing Code Ingredients Storage Shelf life*

-

-

9 months

9 months

Milk chocolate glazing compound

5 kg tub 0152 4,5% cocoa

Dark chocolate glazing compound

5 kg tub 0150 18,5% cocoa

12 months in a cool dry place1 month in a refrigerator after

opening

Before opening: temperature < 20°C.

After opening: refrigerate / use within 4 days.

12 months

6 months

Absolu CristalNeutral glaze

Sealed 5 kg tub 5010 36,5% sugar

Soft Absolu glazewith dark chocolate 39%

1 kg tub 2051 39% chocolate

Finishing productsName Packing Code Ingredients Storage Shelf life*

Dark chocolate Granules

Dark chocolate Vermicelli

Dark chocolate flakes

Dark chocolate sequins(roseau)

Blue decorAvailable

Green decorAvailable from 1/10 to 15/04

Yellow decorAvailable from 1/10 to 15/04

Pink decorAvailable from 1/10 to 15/04

Orange decor Orange flavouredAvailable

3 x 1 kg block

3 x 1 kg block

3 x 1 kg block

3 x 1 kg block

3 x 1 kg block

1 kg box

1 kg box

1 kg box

1 kg box

0183

0180

0184

0141

0143

0144

0146

0142Pure cocoa butter chocolate decor

Orange flavoured (35% cocoa min.)

Pure cocoa butter chocolate decor

(35% cocoa min.)

Dark chocolate decorations(31% cocoa minimum,

pure cocoa butter)

10 months

12 months

12 months

12 months

12 months

14 months

14 months

14 months

14 months-

-

-

-

-

-

-

-

-

0185

MIDI Format : making of tea cakes in dark chocola te 55%

*Shelf life: from date of production.

Page 12: catal_ Valrhona

2322

Serv

ice

prod

ucts

10 months at room temperature 10 monthsCelaya hot chocolate drink 6 x 1 Liter 3209 17% dark chocolate

Ready to serveName Packing Code Ingredients Storage Shelf life*

Valrhona Services

The recipe software to serve the knowledge of artisans and restaurant chefs…

Valrhona has developed for you one software to manage better your activity

and your recipes more efficiently on daily basis (calculation of recipe food cost,

selling prices, editing of production planning and raw ingredients purchasing

orders, etc.).

Valrhona Soft

In addition to hand-crafted techniques, the school also off ers a design service

for developing and creating new products such as new molds, l’instant Café, etc.

Some of these creations can be found in our promotion packs, combined

with new recipes from the École du Grand Chocolat and refl ecting current trends.

For more information on the development of personalized and exclusive products,

contact your Valrhona representative.

L’Atelier Création

Sweet creations matching current trends of fashion…

Feel like newness or inspirations about up-coming trends?

Year-round, Valrhona’s teams are creating new promo packs.

Free with the purchase of certain product volumes, you can enjoy

the culinary trends taken up in these original new recipes created

by the École du Grand Chocolat.

Promo packs also include our latest product launches, advice and sources

of inspiration linked to the recipe developed by the École, and suggestions

for molds, utensils and decorations to add atmosphere to your restaurant.

For more information, contact your Valrhona representative.

Promotional Campaigns

Chocolates coresName Packing Code Ingredients Weight Shelf life*

Serve perfectly baked lava cakes every time!

This new range of chocolate cores to insert inside your mellow lava cakes making sure to always get a soft and runny core. To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate is now available, with theirshape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches.

Valrhona software Soft + basic module: code 5897Valrhona software Soft Premium module: code 5898

“CAN BE BAKED”

“CAN BE BAKED”

Etnao Coconut

Etnao Passion Fruit

Etnao Praliné

Etnao Guanaja

NEW

NEW

NEW

NEW

40 chocolate cores box

40 chocolate cores box.

40 chocolate cores box

40 chocolate cores box 6896

6897

6776

6777 Milk chocolate ganache flavoured with coconut.

Milk chocolate ganache with passion fruit pulp.

Milk chocolate ganache with roasted hazelnuts.

Guanaja dark chocolate ganache. Approx. 20 g / chocolate cores

Approx. 20 g / chocolate cores

Approx. 20 g / chocolate cores

Approx. 20 g / chocolate cores 6 months

6 months

6 months

6 months

Cocoa powder

Cocoa butter

Liquid clarified butter

Cocoa nibs

Dark chocolate sticks55%, 7 g

Dark chocolate sticks55%, 5,5 g

Dark chocolate sticks55%, 3,3 g

Eclat d’Or

Dark chocolatePearls

CrunchychocolatePearls

3 kg bag

4 kg bag

2,5 kg box(10 x 250 g sachet bag)

Box of 500 sticks

Box of 300 sticks

Box of 230 sticks

1 kg bag

2 kg box

3 kg tub

Box of 3 bags x 1 kg 0159

0160

5009

3285

0172

0171

0170

3933

4341

4719Toasted cereals coated in dark

chocolate (55% cocoa minimum,pure cocoa butter)

Dark chocolate (55% cocoa minimum,

pure cocoa butter)

Wafer crumbs

Dark chocolate sticks (55% cocoa minimum,

pure cocoa butter)

100 % cocoa 54% fat

99.9% concentrated butter0.1% max. humidity

100% cocoa100% fat

100% cocoa21% fat -

-

12 months at 15°C Store up to 3 weeks in therefrigerator after opening

-

-

-

-

-

-

14 months in a dry place between

16 and 18°C14 months

14 months

12 months

14 months

14 months

14 months

12 months

12 months

8 months

24 months

Name Packing Code Ingredients Storage Shelf life*

*Shelf life: from date of production.