CHOCOLATE BONBONS - A La Carte · VALRHONA CATALOGUE CHOCOLATE BONBONS & COFFEE BREAK RANGE...

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VALRHONA CATALOGUE CHOCOLATE BONBONS & COFFEE BREAK RANGE 2015-2016 Y O U R P A S S I O N D E S E R V E S E X C E P T I O N CHOCOLATE BONBONS & COFFEE BREAK RANGE CATALOGUE 2015-2016

Transcript of CHOCOLATE BONBONS - A La Carte · VALRHONA CATALOGUE CHOCOLATE BONBONS & COFFEE BREAK RANGE...

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Y O U R P A S S I O N D E S E R V E S E X C E P T I O N

CHOCOLATEBONBONS& COFFEE BREAK RANGECATALOGUE 2015-2016

Valrhona is a French chocolatier that has been providing exceptional chocolate since 1922. Created by and for pastry chefs, Valrhona dedicates all of its expertise, high standards, and passion to culinary professionals, making each taste an exceptional experience.

Chosen by the world's most prestigious chefs and craftsmen for its vast range of aromatic profiles, continually enhanced by innovation, Valrhona's ambition is to broaden people's culinary horizons by offering a variety of unique and recognizable chocolate flavors that continuously create more pleasure and excitement.

AUX SOURCES DU GRAND CHOCOLAT

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Take a look at our website exclusively for gastronomy professionals

By creating your online account, you will have access to exclusive services, dedicated advice and information that will support, inspire and set apart your pastry creations.

Decorations with piping cones (cornets) Decorations with forks Placement of nuts

www.valrhonapro.com

VALRHONA, PASSIONATE CONFECTIONER SINCE 1922 Valrhona Grand Chocolat Bonbons are the result of artisanal craftsmanship combining know-how with innovation. Passionate about their craft, Valrhona master confectioners preserve a long tradition of quality and excellence in the Rhone Valley of France. Every gesture and each technique matter. By selecting and assembling the finest ingredients, Valrhona master confectioners delicately compose singular and authentic creations. This exquisite work, backed by extensive expertise in Grand Chocolat, demonstrates Valrhona's commitment to the quest for perfection.

VALRHONA, CREATOR OF GOURMET INDULGENCEA Valrhona Grand Chocolat bonbon comprises a recipe, taste, texture, and decoration. It's alchemy that provides gourmets with an incomparable taste experience. Inspired by Grand Chocolat, Valrhona continuously enriches its range of creations with new, elegant, and refined chocolate indulgences. Beyond innovation, Valrhona stands by its long confectionary experience and safeguards iconic recipes that have stood the test of time, such as "Palet Or", "Rinette", and "Orangette".

VALRHONA, LOYAL PARTNER TO PROFESSIONALS By providing professionals with innovative, gourmet creations and consistent quality, Valrhona offers the best of its longstanding expertise. Customer support and satisfaction are the very essence of Valrhona's approach. In addition to requirements for quality and availability, Valrhona pays special attention to each and every one of its clients and customers. Professionals therefore have access to many services for developing and growing their business, such as tools, training courses, and personalized follow-up.

Chocolate Bonbons and Coffee Break Range

SINCE

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NEW FOR

2015◆

DULCEY MEDITERRANEAN ..... 12247

Dulcey chocolate disc withorange zests, apricot,hazelnuts and pistachios.

• Fruity and nutty notes.• Crunchy.

Delectable chocolate bonbons available all year long.

This Blond Dulcey mendiant is a new twist on the classics, a perfect blend of the crunch and freshness of nuts.

PROMESSE PRALINÉ CRÊPE DENTELLE ....................11895

Smooth praline combined with crispy crêpe-dentelle cookies.Decorated with piped milk chocolate.

The new gem of Valrhona haute confiserie , Promesse Praliné Crêpe Dentelle, crunchy and intense, will awaken the most indulgent senses.

CLASSIC COLLECTION

With an array of colors and stylish flavors, such as Raspberry, Passion Fruit, Hazelnut, and Macaé Grand Cru from Brazil, the Pop line will ignite your range of chocolate bonbons !

MACAÉ ............................... 12069

Dark chocolate ganache Grand Cru Macaé 62% pure Brazil coated in dark chocolate.

HAZELNUT POP ....................12073

Hazelnut ganache coated in milk chocolate.

PASSION FRUIT POP ............. 12071Passion fruit ganache coated in milk chocolate.

RASPBERRY POP ................. 12067Ganache with raspberry puree, coated in dark chocolate.

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ESPRIT DE NOËL CARAMELIA ....... 12013

Caramélia 36% milk chocolateSmooth, indulgent, and rich.Assortment of 5 figures.

• Assortment of 5 shapes : star, snowman, gingerbread man, Christmas tree, and Christmas ball.

• Caramélia 36% couverture• Height: 3.5 - 4 cm• Width : 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g

THE CHRISTMAS COLLECTION

Designed specially for the Holidays, the milk chocolate Caramélia Spirit of Christmas unveils notes of biscuit and caramel and will make big and small melt with pleasure.

More creations in the Esprits de Noël collection to immerse yourself in the magic of the Holiday Season !

NIBBLES SELECTIONOffer your customers little samples of pleasure they can try on the spot or take with them.

NEW "FANTAISIES"

To make foodies and gourmets go wild, try the new "Fantaisies": scrumptious little balls of crispy cereal grains coated in dark or milk chocolate and almonds adorned with white chocolate…There's something for everyone!

NEW "BOUCHÉES"

Nestled in an indulgent and generous format are delicious bites of salted caramel and Gianduja, perfect for sampling pleasures and succumbing to temptation…

DARK CHOCOLATE CROUSTIBILLES ........................ 11849

IVOIRE AMANDAS ...................11705Roasted almondscoated in white chocolate.

CARAMELIA CROUSTIBILLES .. 11786 BAR'ROC ................................ 12039Gianduja interior, decorated with almond pieces and coated in milk chocolate.

ONDINE .................................. 12248Bar filled with salted carameland coated in dark chocolate.

Crispy cereal grainscoated in dark chocolate.

Crispy cereal grainsCoated in Caramélia chocolate.

Chocolate Bonbons and Coffee Break Range

Available from 17/09/2015 to 31/12/2015Packaging: 2 kg boxes

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THE CHRISTMAS COLLECTIONSales Tips 10Esprits de Noël 12Truffles 12Scintillantes 13Étincelles 14"Confiseurs" 16"Chardons" 16

NIBBLES SELECTIONSales Tips 40"Fantaisies" 42Bars of Chocolate 43"Bouchées" 44

COFFEE BREAK RANGESales Tips 48"Carrés" 50"Éclats" 50"Lingots" 50

CLASSIC COLLECTION Sales Tips 20Ganaches 22Pralinés 28Nuts And Candied Fruits 32Exclusives 34Promesses 36

CONTENTS

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Esprits de Noël

Truffles

Scintillantes

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Delight your customers for the holiday season with our Christmas chocolate bonbons!

Étincelles

"Confiseurs"

"Chardons"

ALLERGENS

Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens : Nuts, among others.

STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS

Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).

Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.

In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%.

The chocolates must be consumed before the Best By Date* listed on the package.

THE CHRISTMAS COLLECTION

*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.

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Make Christmas a special event in your shopTo attract and engage customers.

SALES TIPS

Set the sceneCreate a whole universe in your display case just as in your shop.

› Use decorations (mobiles, garlands, objects…), molds, and decals…

labels

Use special packaging and wrapping for the occasionTo carry your Christmas theme out of the shop.

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› Take advantage of our exclusive Christmas specials to make the most of the season with truly festive recipes and don't forget our wrapped liquor chocolates, always a big hit at Christmas.

› Diversify with our Spirit of Christmas "fritures" line or our new "Scintillantes" collection of wrapped chocolates.

› Display large formats and boxes with festive colors or gift-wrapped and tied with ribbons.

› For "fritures" or individually wrapped chocolates, use festive sachets or cones!

› Increase your chocolate bonbon shelf space by 50% at Christmas time, compared to the rest of the year Draw attention to your Christmas Products with attractive signs.

› Draw from your usual "fritures" or wrapped bonbon collections to create special Christmas products, decorated for the occasion. In addition, provide pre-packaged products next to the cash desk to bolster impulse buys.

gift wrapping

Give your product range a new twist with Christmas exclusives.Showcase your special Christmas temptations : chocolate bonbons rule at Christmas !

SALES TIPS

Christmas chocolate bonbon selection2

The Christmas Collection

Apply the same dedicated approach to all

special occasions year-round(Valentine's Day, Easter,

Mothers Day, Fathers Day, Spring, Fall, etc...)

GOOD TO KNOW

Masking tape

ESPRIT DE NOËL CARAÏBE ............11206Grand Cru Caraïbe 66% dark chocolate.Long-tasting flavor and aromatic.Assortment of 5 figures.

• Assortment of 5 figures : star, snowman, gingerbread man, Christmas tree, Christmas ball.

• Caraïbe 66% couverture• Height: 3.5 - 4 cm• Width: 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g

ESPRIT DE NOËL DULCEY .............. 11207Dulcey 32% chocolate. Creamy and biscuity.Assortment of 5 figures.

• Assortment of 5 figures: star, snowman, gingerbread man, Christmas tree, Christmas ball.

• Dulcey 32% couverture• Height: 3.5 - 4 cm• Width: 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g

ESPRIT DE NOËL CARAMELIA ....... 12013Caramélia 36% milk chocolate. Smooth, indulgent, and rich. Assortment of 5 figures.

• Assortment of 5 shapes : star, snowman, gingerbread man, Christmas tree, and Christmas ball.

• Caramélia 36% couverture• Height: 3.5 - 4 cm• Width : 3 - 3.5 cm• Thickness: 8 mm• Unit weight: 5 g

TRUFFE GUANAJA ....................7364Dark chocolate ganache made from Grand Cru Guanaja 70%.

• Powerful and long-lasting flavor.• Melting center.

TRUFFE GUANAJA-ORANGE ... 8394Dark chocolate ganache made from Grand Cru Guanaja 70%,orange-flavored.

• Dusted with cocoa powder.• A creamy center.• Powerful cocoa taste

with an orange finish.

TRUFFE CROUSTIPRALINÉ .......7366Almond and hazelnut fruity praline mixed with crisp cereals.

• Decorated with chopped almonds.• Crispy texture.• Melting center.

TRUFFE CITRON .......................7368Ganache with lemon pulp.

• Yellow coating.• Sweet and tart notes.• Melting center.

TRUFFE RHUM COCO ................7370Ganache flavored with rum.

• Decorated with coconut flakes.• Intense.• Melting center.

TRUFFE TANARIVA CARAMEL ..7365Caramel and milk chocolate ganache made from Grand Cru Tanariva 33%.

• A hint of salt.• Melting center.

TRUFFE DULCEY PRALINÉ ...... 11143Fruity praline with 70% almonds.

• Biscuity notes and dried fruits in a melting centre.

Esprits de NoëlChristmas takes shape and flavor with playful and amusing assortments molded in the shape of 3 Valrhona Grand Chocolats.

TrufflesA delectable selection.A careful pairing of textures: succumb to the crisp chocolate shell surrounding a soft, melt-in-your-mouth inside.

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

Available from 17/09/2015 to 31/12/2015Packaging: 2 kg boxes

Dark Dark Dark

DarkDark

Dulcey

THE CHRISTMAS COLLECTION

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The Christmas Collection

JIVARA MILK CHOCOLATE

Milk chocolate ganache Grand Cru Jivara 40%.

• Notes of cookie and nuts in a melting center.

CARAÏBE NOIRDark chocolate ganache Grand Cru Caraïbe 66%.

• Fragrant with a long finish.• Smooth and fruity notes.

ALMOND MILK CHOCOLATE

Dark chocolate "Créole" ganache and Milk Chocolate with almond flavoring.

• Fruity and smooth.

FLAKY DARK CHOCOLATE PRALINÉ

Almond-Hazelnut praline and crêpe dentelle cookies.

• Notes of nuts.• Crispy.

MILK CHOCOLATE PRALINÉ

Almond-Hazelnut praline.

• Melting texture.

Milk Chocolate

Dark Chocolate

Dark Dark

Milk Milk Milk

IVOIRE BLACK CURRANT Ganache with black currant puree.

• Tart notes.

White

White

Available from 02/11/2015 to 31/12/2015Packaging : 2 kg boxes

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Scintillantes ...............................................................................................................11504Valrhona's festive collection, a must-have for celebrating the Holiday Season !

THE CHRISTMAS COLLECTION

ARIÈS ........................................2397Dark chocolate ganache made from Grand Cru Caraïbe 66%.

• Decorated with a touch of silver.• Long-tasting flavor and aromatic.

LYRA ........................................ 4285Passion fruit ganache.

• Decorated with a touch of gold.• Smooth texture.• Good balance with hints of

passion fruit and creamy notes.

OCTANS ....................................8393Salty caramel flavored milk chocolateganache made with Grand Cru Jivara 40%.

• Decorated with gold and silver flakes.• Strong creamy taste with

delicate caramel notes.• Melting texture.

ANTHARÈS .............................. 2394 Milk chocolate ganache infused with the bergamot flavor of Earl Grey tea.

• Decorated with flakes of gold and silver.

• Sweetness.

AURIGA .................................... 2861A red berry ganache with a hint of blackberry liquor.

• Decorated with flakes of gold and silver.

ALTAÏR ..................................... 3026Hazelnut praline 60% with pecan pieces.

• Decorated with a stroke of dark chocolate and a touch of silver.

• Intense nutty taste and roasted notes.• Crunchy texture.

ORIANA ................................... 2864Hazelnut praline 60% and wafer-thin crêpe crumbs with five spice.

• Decorated with a touch of silver.• Intense nutty taste and spicy notes.• Crispy texture.

POLARIS .................................. 4284Milk chocolate and coffee ganache with a hint of whisky.

• Decorated with a touch of silver.• Melting.

VEGA ........................................2863Hazelnut praline 60%.

• Decorated with a touch of silver.• Intense roasted nuts taste

and caramel notes.

ANDROMA ................................2867Milk chocolate Giandujawith hazelnut tidbits.

• Decorated with flakes of silver.• Gourmet flavors.• Crunchy texture.

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Étincelles Festive and refined chocolates adorned in silver and gold, bearing names from faraway galaxies.

Available from 09/11/2015 to 31/12/2015Packaging: 2 kg boxes

Dark

Milk

White

Dark DarkDark Dark

Milk MilkMilk Milk

White White

The Christmas Collection

ATRIA .......................................6823 Milk chocolate Gianduja with bits of Breton butter cookie.

• Decorated with flakes of gold and silver.

• Crispy texture.

PERSEA ................................... 4687Hazelnut praline 60% and grated coconut.

• Decorated with a touch of silver.• Melting texture.

TRUFFE CARAÏBE ..................... 3510Dark chocolate ganache made from Grand Cru Caraïbe 66%.

• Dusted with cocoa powder.• Tender, melt-in-your-mouth

ganache made with dairy cream with fruity chocolate.

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Dark Dark Dark

LIQUOR

“Confiseurs”Liquor chocolates wrapped in colorful shiny paper.

"Chardons"Thistle-shaped, liquor-filled colored chocolates.

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Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

CONFISEUR MIRABELLE ...........4327Mirabelle plum brandy (60°).

• Wrapped in shiny yellow paper.• Fruity notes.

CERISE & KIRSCH ....................... 381A cherry, kirsch (50°) and fondant.

• Molded dark chocolate "shell" and wrapped in shiny red paper.

• Powerful, with notes of cherry stones.

CONFISEUR CHARTREUSE ......... 481Green Chartreuse (70°).

• Wrapped in shiny green paper.• Aromatic notes of green plants.

CHARDON CASSIS ......................467Infused with blackcurrant (40°) and blackcurrant buds.

• Mauve coating.• Intense berry flavors.

CHARDON MIRABELLE .............. 465Aged Mirabelle plum brandy (60°).

• Yellow coating.• Fruity notes.Not available in the US

CHARDON KIRSCH .................... 464Kirsch brandy (50°).

• Blue coating.• Powerful with notes of cherry stones.

CHARDON GRAND MARNIER® .......463Grand Marnier® liquor (50°).

• Orange coating.• Orange notes.

CONFISEUR FRAMBOISE ............483Raspberry brandy (60°).

• Wrapped in shiny fuchsia paper.• Fruity notes.

CONFISEUR COGNAC .................482French brandy (60°).

• Wrapped in shiny apricot-colored paper.• Strong, sweet with amber notes.

CONFISEUR KIRSCH .................. 486Kirsch brandy (50°).

• Wrapped in shiny red paper.• Powerful with notes of cherry stones.

CONFISEUR POIRE .....................487Williams pear brandy (50°).

• Wrapped in shiny golden paper.• Fruity notes.• Intense.

CHARDON GENEPI .................... 462Genepi (86°).

• Green coating.• Plant flavors.

CHARDON POIRE ...................... 466Williams pear brandy (45°).

• Coated in dark chocolate.• Fruity notes.• Intense.

CHARDON FRAMBOISE .............. 461Raspberry brandy (60°).

• Pink coating.• Fruity notes.

CHARDON ARMAGNAC ............. 460Armagnac liquor (60°).

• Coated in Ivoire white chocolate.• Fruity.• Sweet.

CONFISEUR GRAND MARNIER® 484Grand Marnier® (50°).

• Wrapped in shiny orange paper.• Orange notes.

Perfect for adults.Inside the chocolate bonbon a sugar "shell"contains alcohol thanks to a special crystallization process.

Dark

Dark

Dark

Dark

Dark

Dark

Dark

Dark

The Christmas Collection

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PANACHÉ CONFISEUR .............. 33012 kg assortment: Raspberry, Kirsch, Pear.

• Wrapped in shiny paper.• Fruity notes.

PANACHÉ CHARDON ............... 33004 Kg assortment : Armagnac, Raspberry, Kirsch, Grand Marnier®, Mirabelle, Pear.

• Coated in colored decorations.• Fruity notes.• Intense.Not available in the US

CHARDON DULCEY WHISKY CAFÉ... 11152Whisky (60°) and coffee extract.

• Coated in Dulcey 32% chocolate.• Harmonious mixture of malted and roasted

flavors with a final biscuity touch.

Dark

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CLASSIC COLLECTION

Ganaches

Pralinés

Nuts and candied fruits

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Boxes of Chocolate Bonbons are ideal gifts all year round. Explore our wide range of exquisite chocolates and tips for showcasing them in your boutiques.

Exclusives

"Promesses"

ALLERGENS

Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens: Nuts, among others.

STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS

Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).

Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.

In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%..

The chocolates must be consumed before the Best By Date* listed on the package.

*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.

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SALES TIPS

Be visible › Use the right amount of space needed. › Where customers pass by. › Clearly visible from outside the shop.

Provide a comprehensive range › Composed of 25 products, minimum. › A balanced range of products :

COATINGS 60% dark chocolate, 30% milk chocolate, and 10% white chocolate.

INTERIORS 40% ganaches (G) , 30% pralinés (P), 30% other (O) : almonds, nougats, fruit jellies...

Showcase the products Display : › Use transparent trays to display chocolates by product type. › Provide labels with the name and description of each product. › Present various packaging types and styles

for all occasions: sachets, mini-boxes, gift boxes… › Display the per-piece price of packaged collections.

Chocolate bonbons Are ideal all year round.

You stand behind your product rangesAs an artisan confectioner, you are an expert in your field. The products you provide set you apart from those produced industrially and sold in big retail outlets.Feel free to capitalize on this distinction and the dedication to your craft.

ExcellentprofitabilityMinimal labor investment for a product perceived to have high added value.

Perfect forgift giving A box of chocolates is a timeless and welcome gift all year long, just like a bouquet of flowers.

PralinéIntense Lait

Intense almond hazelnut praline.

TIPS FOR MAXIMIZINGYOUR CHOCOLATE BONBON SALES

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RECIPE TASTE TEXTURE

GANACHES Smooth mixture of cream and/or fruit puree and chocolate

Exquisite chocolate For chocolate lovers

Melting and creamy

PRALINÉS Mixture of nuts, sugar, and a hint of vanilla, all more or less finely ground

Roasted and caramelized nuts For discerning gourmets

Can be firm, melting, crunchy, or crispy

« GIANDUJA-STYLE »

Combination of roasted hazelnuts and conched cocoa beans, finely ground

Hazelnuts For fans of mild

Smooth and melting

INTERIOR

Different interiors to suit every palate

COATING

Dark chocolateFor intensity and a long finish.

Milk chocolateFor smoothness and indulgence.

White chocolateTo bring out the flavor of the interior.

Coating preserves the texture of the chocolate. It must be fine enough to enhance the interior.

INTERIOR

DECORATION

COATING

DECORATIONTell your customers about the different ways to decorate chocolates.

Ingredient placementNuts, candied orange segments, etc.

Cornet or piping bagTo create designs on top of the chocolate.

Transfer sheetsTo affix images by adhering transparent films with colored cocoa butter.

Forks and other toolsTo design patterns in the chocolate.

SALES TIPS

Have a particular message to inform and guide customers4

The Classic Collection

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Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

GANACHE MANDARINE ............. 375Ganache flavored with mandarin.

• Subtle fruity notes.

CARAFRUTTI COCO ...................385Milk chocolate ganache withcaramelized coconut pulp.

• Fruity and caramel notes.• Creamy texture.

CARAFRUTTI POIRE ................9304A voyage to the heart of the orchard.Robust and intense notes of ripe, juicy Williams pears.

• Ganache with pear pulp.• Melt in the mouth texture.

GANACHE POIRE ...................... 421Ganache flavored with pear.

• Intense.

GANACHE CASSIS ................... 1426Ganache with blackcurrant pulp.

• Tart notes.

CARAFRUTTI GRIOTTE ............3506Milk chocolate ganache with caramelized Morello cherry pulp.

• Fruity and caramel notes.• Creamy texture.

Chocolate Ganaches

Fruity Ganaches

Ganache is a velvety combination of cream and chocolate with a smooth and creamy texture.

GUANAJA AMER .......................376Grand Cru Guanaja 70% Ganache.

• Powerful and lasting taste.• Fruity notes.

CARAÏBE .................................383Grand Cru Caraïbe 66% Ganache.

• Lasting taste, very aromatic.• Sweet, fruity notes.

GUANAJA LACTÉE ....................386Grand Cru Guanaja Lactée 41% Ganache.

• Sweet, fruity notes.

PALET OR ................................368Grand Cru Guanaja 70% Ganache.

• Decorated with gold leaf.• Powerful and lasting taste.

PALET ARGENT ....................... 404“Creole” ganache with darkchocolate and milk chocolate.

• Decorated with silver leaf.• Milky notes.

JIVARA ALIZÉ .........................1423Grand Cru Jivara 40% Ganache.

• Notes of caramel and vanilla.

Dark Dark Dark

Milk Milk Milk

Dark Dark Dark Milk

MilkDarkDark Dark

GANACHES

CARAFRUTTI ABRICOT .............. 372Milk chocolate ganache withcaramelized apricot pulp.

• Fruity and caramel notes.• Creamy texture.

CARAFRUTTI CITRON ..............9305A gourmet combination of the tangy freshness of lemons and the sweetness of creamy caramel.

• Caramel ganache with lemon pulp.• Coated in milk chocolate.• Creamy texture.

For lovers of pure chocolate.

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IVOIRE CASSIS .......................3022Ganache with blackcurrant pulp.

• Tart notes.

White

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

Dark Dark Dark Dark

ABINAO 85%

Blend of Grands Crus NYANGBO 68%

Pure Ghana MANJARI 64%

Pure Madagascar MACAÉ 62%

Pure Brazil

GANACHE GRAND CRU MACAÉ .............................. 7372Dark chocolate ganacheGrand Cru Macaé 62%.

• Notes of dried apricot and black tea.

GANACHE GRAND CRU NYANGBO ................................. 7374Dark chocolate ganacheGrand Cru Nyangbo 68%.

• Round and chocolatey notes with a gentle touch of spice.

• Smooth & Chocolatey.

GANACHE GRAND CRU MANJARI .................................. 7373Dark chocolate ganacheGrand Cru Manjari 64%.

• Tart and red berry notes.

GANACHE GRAND CRU ABINAO .................................... 7375Dark chocolate ganacheGrand Cru Abinao 85%.

• Subtle bitterness elevated by intense tannins.

• Robust and Tannic.

Grand Cru Ganaches Distinguished and elegant decorations of pure chocolate. A unique collection, perfect for gift giving.

The Classic Collection

CAFÉ CRÈME .............................. 390Coffee ganache.

• Decorated with coffee-flavored chocolate.• Arabica coffee notes.

DOUCE AMANDE ....................... 498“Creole” ganache, dark chocolateand milk chocolate flavored withalmond.

• Almond shaped.• Fruity and sweet.

GANACHE MARRONS ................ 380Ganache made from sweetchestnut cream.

• Chestnut shaped.• Notes of vanilla.• Creamy.

GANACHE CANNELLE .............. 2546Ganache flavored with cinnamon.

• Decorated with a transfer symbolizing cinnamon sticks.

• Spicy notes.

FRESH MINT .............................. 496Mint-flavored ganache.

• Intense and refreshing.

CAFÉ NOIR .................................366Coffee ganache.

• Decorated with coffee-flavored chocolate.• Arabica coffee notes.

GANACHE GRAND MARNIER® ..7883Ganache flavored with Grand Marnier® liquor.

• Decorated with dark chocolate.• Aromatic

GANACHE VANILLE ..................2547Ganache flavored with vanilla extract.

• Decorated with a transfer symbolizing vanilla bean pods.

• Spicy notes.

GANACHE PIMENT D’ESPELETTE .. 9379An original combination of chocolateganache and the spicy notes ofEspelette chilli powder.

• Yellow decor.• A firm and creamy texture.

CHAPKA LAIT ........................... 1424Milk chocolate ganache.

• Decorated with chopped almonds.• Subtle notes of caramel and vanilla.

CHAPKA NOIR ............................495Dark chocolate ganache.

• Decorated with chopped almonds.• Lasting taste.

GANACHE MOKA ..................... 2548Ganache with EthiopianMocha coffee.

• Decorated with a transfer symbolizing coffee beans.

• Very aromatic.

MYRIADE ................................ 4295Cardamom infused ganache withcoffee on an orange fruit jelly base.

• Decorated with candied fruit nibs and topped with coffee-flavored chocolate.

• The taste of Arabica with slightly tart notes.

• Soft, melting texture.

GANACHES

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Ganache is a velvety combination of cream and chocolate, with a smooth and creamy texture.

Gourmet Ganaches

Dark Dark

White

Dark

Milk

Dark Dark

White

MilkDark

Milk Milk

Coffee notes

Almond notes

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

Dark

For lovers of pure chocolate.

CARAMEL SALÉ LAIT ............... 4683Salty caramel ganache.

• Decorated with sugar.• Caramel notes.

GANACHE THÉ JASMIN ............2545Ganache infused with Chinesejasmine green tea.

• Decorated with a transfer symbolizing tea leaves.

• Very flowery notes.

GANACHE THÉ ..........................9377A harmonious marriage of tangyMacaé ganache and the fresh, flowery notes of tea.

• Decorated with Ivoire chocolate.

The Classic Collection

25

Dark Dark Milk

Tea notes Caramel Notes

CARAMEL SALÉ NOIR ............... 9381Salty caramel ganache.

• Decorated with sugar.• Caramel notes.

Dark

Dark

MilkDark

Milk

Milk

White

White

COEUR JIVARA ........................ 4329Milk chocolate ganache madefrom Grand Cru Jivara 40%.

• Notes of caramel and vanilla.• Striking taste.

COEUR PASSION....................... 9316Passion fruit ganache.

• Decorated with an orange arc.

COEUR FRAMBOISE................ 10757Raspberry puree ganache.

• Decorated with a pink arc.

COEUR NOISETTE ................... 10754Hazelnut ganache.

• Decorated with a dark arc.

CŒUR GRAND MARNIER® ......... 4330Ganache flavored with Grand Marnier® liquor.

• Aromatic.

COEUR VANILLE ....................... 9318Vanilla Ganache.

• Decorated with a dark arc.

COEUR MANJARI ...................... 9314Dark chocolate ganache made from Grand Cru Manjari 64%.

The Pop Collection

POP NOISETTE ......................12073

Hazelnut ganache coated in milk chocolate.

POP PASSION........................ 12071Passion fruit ganache coated in milk chocolate.

POP MACAÉ ......................... 12069

Dark chocolate ganache Macaé Grand Cru 62% pure Brazil, coated in dark chocolate.

Dark

Milk

POP FRAMBOISE .................. 12067Ganache with raspberry puree,coated in dark chocolate.

Dark

Milk

GANACHES

26

Ganache is a velvety combination of cream and chocolate, with a smooth and creamy texture.

HeartsTo get hearts racing throughout the year : for Valentines's Day, for weddings or for baptisms…

For lovers of pure chocolate.

The Classic Collection

27

PRALINÉS

PRALINÉ INTENSE NOIR ........... 3019Intense almond hazelnut praline.

• Decorated with a fine drop of Ivoire white chocolate.

• Intense nutty taste and roasted notes.• Fine texture.

CARRÉ PRALINÉ LAIT ................. 402Almond praline.

• Decorated with dark chocolate.• Well balanced nutty and caramel taste.

PRALINÉ INTENSE IVOIRE .........3505Intense almond hazelnut praline.

• Decorated with a fine drop of dark chocolate.

• Intense nutty taste and roasted notes.• Fine texture.

PRALINÉ FRUITÉ CRAQUANT .... 9219Exceptionally soft praline.

• The crunchy texture reveals intense notes of gently roasted hazelnuts and almonds.

PRALINÉ AMANDE 55% LAIT ......10878Fruity praline with almonds 55% from Valencia in Spain.

• Perfect balance between the subtle flavour of green almonds and the long-lasting taste.

PRALINÉ NOISETTE 55% NOIR ..... 10877Fruity praline with hazelnuts 55% from Italy.

• Aromatic power from fresh hazelnuts and smooth.

• Creamy texture.

Dark

Dark

Dark Dark

Milk

Milk

Milk Milk

White

White

Dark Milk

Dulcey

PRALINÉ INTENSE LAIT ............ 3020Intense almond hazelnut praline.

• Decorated with a fine drop of dark chocolate.

• Intense nutty taste and roasted notes.• Fine texture.

Milk

PRALINÉ DOUCEUR NOIR .........3289Almond hazelnut praline.

• Well balanced nutty and caramel taste.

Dark

28

For discerning gourmets.Praliné is a glorious mixture of nuts, sugar, and a hint of vanilla, all more or less finely ground. The texture can be firm, melting, crunchy, or crispy.

Smooth Pralinés Pure and intense nutty flavors.

Gourmet PralinésA selection of delectable gourmet flavors to please every palate: Gianduja, orange, nougat, coconut...

PRALINÉ ORANGE ..................... 3021Almond praline and pieces of orange.

• Tart and fruity notes.

PRALICOCO .............................. 4299Almond praline and coconut.

• Decorated with Ivoire white chocolate.• Nutty taste and fruity notes.

GIANDUJA CITRON .................. 3024Milk chocolate giandujaflavored with lemon.

• Tart notes.• Creamy.

PRALIGOURMAND ................... 9947hazelnut 60% and almond praline with cinnamon and Succès flakes.

• Decorated with dark chocolate flakes.• Intense flavor of dried fruits delicately heightened

with cinnamon,with a crunchy texture.

RINETTE NOIRE ......................... 1869 Hand-made chocolate.Hazelnut praline and chopped almonds.

• Decorated with milk chocolate.• Very fine, delicate crunchy texture.

RINETTE DULCEY ......................9953Hand-made chocolate.Hazelnut praline and chopped almonds.

• Decorated with dark chocolate.• Very fine, delicate crunchy texture.

RINETTE IVOIRE ........................ 1870Hand-made chocolate.Hazelnut praline and chopped almonds.

• Decorated with dark chocolate.• Very fine, delicate crunchy texture.

RINETTE LAIT ............................. 405Hand-made chocolate.Hazelnut praline and chopped almonds..

• Decorated with dark chocolate.• Very fine, delicate crunchy texture.

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

Milk

The Classic Collection

PRALINÉ AMANDE NOISETTE60% IVOIRE .............................10879Fruity praline with almonds 60% from Valencia and hazelnuts from Italy.

• Harmony of fruity notes and intense fondant.

White

CARRÉ PRALINÉ IVOIRE..............369Almond praline.

• Decorated with dark chocolate.• Well balanced nutty and caramel taste.

White

29

CHARDON PRALINÉ BLEU .......... 450 Hazelnut praline and choppedcaramelized almonds.

• Blue coating.• Caramel notes.• Crunchy.

PRALINÉS

Dark Dark

Dark

Dark

Milk

Milk

Milk

MilkDark

30

PRALINÉ CRAQUANT ................4297Intense almond and hazelnut pralinéwith crisp cereals.

• Decorated with milk chocolate.• Strong, nutty flavor with roasted notes.• Crispy texture.

PRALINOUGAT ............................ 417Almond praline and chips of Montélimar nougat.

• Honey notes.• Crunchy.

For discerning gourmets.Praliné is a glorious mixture of nuts, sugar, and a hint of vanilla, all more or less finely ground. The texture can be firm, melting, crunchy, or crispy.

Textured Pralinés Pure and intense nutty flavors combined with delicious gourmet ingredients for crunchy and crispy textures.

MALAKOFF NOIR ..........................371Almond and hazelnut praline.

• Decorated with chopped almonds.• Nutty notes.• Melting texture.

MALAKOFF LAIT ..........................427Almond and hazelnut praline.

• Decorated with chopped almonds.• Nutty notes.• Melting texture.

PRALINÉ NOUGATINE ............... 1425Almond praline with crispy nougatine.

• Nutty and caramel notes.• Very crispy texture.

GIANDUJA NOISETTE ...................3023Milk chocolate Gianduja andbits of hazelnut.

• Intense nutty flavor.• Creamy.

ARWEN ..................................... 4298Milk chocolate Gianduja withBreton crêpe flakes.

• Nutty notes.• Melting, crispy texture.

GRÊTA LAIT ..............................11702Almond and hazelnut praline.

• Decorated with chopped almonds.• Nutty notes.• Melting texture.

PRALIFEUILLETÉ LAIT ............... 1876Almond praline mixed withwafer-thin crêpe crumbs.

• Roasted notes.• Crispy.

GRÊTA NOIR ............................. 11701Almond and hazelnut praline.

• Decorated with chopped almonds.• Nutty notes.• Melting texture.

PRALIFEUILLETÉ NOIR .............. 1875Almond praline mixed withwafer-thin crêpe crumbs.

• Roasted notes.• Crispy.

Dark

Dark

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

The Classic Collection

31

MÉDITERRANÉEN NOIR ...........11429Dark chocolate disc with orange zests, apricot,hazelnuts and pistachios.

• Fruity and nutty notes.• Crunchy.

MÉDITERRANÉEN LAIT ............11427Milk chocolate disc with orange zests, apricot, hazelnuts and pistachios.

• Fruity and nutty notes.• Crunchy.

MÉDITERRANÉEN DULCEY ...... 12247Dulcey chocolate disc withorange zests, apricot,hazelnuts and pistachios.

• Fruity and nutty notes.• Crunchy.

ORANGETTE ................................367Stick of candied orange zest.

• Tart, fruity notes.

TRÉSOR DE PÉCAN NOIR .......... 1873Almond and walnut paste with Armagnac liquor and coffee.

• Decorated with caramelized chopped pecans.

• Nutty notes.

BRIN D’AMANDE NOIR ............. 3509Almond paste 50%.

• Bitter almonds and nutty notes.

NOUGAT ................................... 2094Nougat from Montélimar.

• Honey and nutty notes.• Tender.

GINGEMBRETTE ....................... 8396Stick of candied ginger.

• A fresh and powerful ginger taste.

ALICANTE ................................... 360Pistachio and almond cream.

• Decorated with green decor.• Well balanced nutty taste.• Creamy texture.

CROQUANT NOUGATINE NOIR .... 2092Almond nougatine.

• Decorated with almond chips.• Nutty notes and caramel.• Very crisp.

CROQUANT NOUGATINE LAIT ..... 2093Almond nougatine.

• Decorated with almond chips.• Nutty notes and caramel.• Very crispy.

Dark

Dark

Dark

Dark

Milk

Milk

Dulcey

Dark

Dark

Dark Dark

Almond Creams and PastesMoist, melting and soft textures. Enjoyed by those who love the sweet things.

Candied fruitReal fruits, hand-picked, candied and coated in chocolate to delight gourmets. Chocolates that mix well with others, to be included in small boxes or fruity selections.

NutsCrunchy, smooth or crispy textures. Enjoyed by those who love new sensations.

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

NUTS AND CANDIED FRUITS

CITRONNETTE ...........................8395Stick of candied lemon zest.

• Refined bitter taste and zesty notes.

Dark

32

The Classic Collection

33

EXCLUSIVES

Dark

Dark

Dark

Dark

Dark

Dark Dark

Milk

Milk

Milk

Milk

Milk

White

34

"Petits Délices"Recipes inspired by tasty traditional cakes and pastries. Attractive shapes and decorations.

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

FORÊT NOIRE .......................... 4676Dark chocolate ganache made from Grand Cru Manjari 64% and morello cherries.

• Decorated with dark chocolate flakes.• Fruity and alcohol notes.

CRÈME CARAMEL ..................... 5120Caramel ganache with vanilla.

• Decorated with brown sugar.• Vanilla notes.• Melting texture.

SUCCÈS ......................................5119 Fruity praline mixed with Succès biscuit.

• Decorated with milk chocolate.• Nutty notes.• Crispy texture.

MILLEFEUILLE ..........................4674Ganache flavored with vanilla extract on a bed of milk “Gianduja-Style” blended with wafer-thin crêpe crumbs.

• Decorated with dark chocolate.• Creamy and crispy texture.

INSPIRATION PAIN D’ÉPICES ....... 6088Almond paste, candied orange peel with honey and 7 spices.

• Decorated with candied fruit nibs.• Soft texture.• Spicy and fruity notes.

TIRAMISU .................................5728Ivoire white chocolate ganache with tiramisu flavor.

• Decorated with chocolate pieces.• Melting texture.

ÉCLAIR VANILLE .......................9935Ivoire white chocolate ganache with vanilla extract.

• Decorated with Ivoire chocolate.• Intense notes of vanilla and

smooth texture.

ÉCLAIR CHOCOLAT .................. 9943Dark chocolate ganache.

• Dark chocolate decoration.• Intense chocolate flavor

and smooth texture.

ÉCLAIR CAFÉ ........................... 9945Ivoire white and coffee-flavoredchocolate ganache.

• Milk chocolate decoration.• Coffee with cream notes

and creamy texture.

Eclairs

TARTE AU CHOCOLAT ............. 4678Dark chocolate ganache made from Grand Cru Guanaja 70% sprinkled with crushed biscuit.

• Powerful and lasting taste.• Creamy and crispy texture.

TARTE TATIN.............................4677Caramelized apple ganache flavored with vanilla extract.

• Caramel texture.

CRUMBLE FRAMBOISE ..............5118Ganache with raspberry pulp sprinkled with crushed biscuit.

• Fruity notes.• Melting and crunchy texture.

Tarts

Gourmet Desserts

OPÉRA .....................................4680Dark chocolate ganache made from Grand Cru Caraïbe 66% on a coffee-flavored almond paste.

• Decorated with a touch of gold.• Very aromatic.

The Classic Collection

GRANITÉ PASSION ...................8363Ganache with passion fruit pulp.

• Decorated with flakes of yellow fruit.• The tart freshness of passion fruit.• A delectably melting texture.

GRANITÉ PRALINÉ FRUITÉ........5116Almond and hazelnut fruity praline.

• Decorated with chopped almonds.• Nutty notes.

GRANITÉ FRAMBOISE LITCHI .... 5117Ganache with raspberry and litchi pulp.

• Decorated with red berry crystals.• Tart, fruity notes.• Melting texture.

GRANITÉ DULCEY .................... 9848Grand Cru Jivara 40% malted chocolate ganache.

• Decorated with caramelized pecan grains.

• Gourmet combination of malt and biscuity notes of Dulcey.

GRANITÉ FRUITS ROUGES-VIOLETTE .................. 5727 Ganache with redcurrant and blackcurrant pulp, flavored with violet.

• Decorated with candied violet chips.• Tart, fruity notes.• Melting texture.

GRANITÉ GRUÉ.......................... 5115Dark chocolate ganache infused with the flavor of cocoa nibs.

• Decorated with cocoa nibs.• Powerful, lasting taste.

Dark Dark Dark

Milk Milk Dulcey

35

"Granités"Understated yet dynamic shape. A creamy liquid refreshing texture. Coated in chocolate and with a decoration that indicates the filling flavor.

Available from 07/09/2015 to 31/12/2015Packaging: 2 kg boxes

Dark

PROMESSE CAFÉ ARABICA ...... 9898Dark chocolate ganache infused with Ethiopian coffee beans.

• Decorated with strokes of dark chocolate.

Valrhona's Haute Confiserie collection features 13 exquisite and refined bonbons.

PROMESSE GRIOTTE TONKA .... 11253Layers of cherry and dark chocolate ganache and Tonka bean.

• Decorated with strokes of red and dark chocolate.

PROMESSE GUANAJA ...............9955Dark chocolate ganache made with Grand Cru Guanaja 70%, a perfect blend of the bitter and warm notes of this iconic Grand Cru.

• Decorated with strokes of dark chocolate.

Dark Dark

Dark

"PROMESSES"

PROMESSE CASSIS ................... 9886Dark chocolate ganache paired with pure and intense black currant from Burgundy.

• Decorated with a stroke of dark chocolate and a drop of pink.

Dark

PROMESSE MANJARI FRAMBOISE .............................. 9896Layers of raspberry and dark chocolate ganache made from Grand Cru Manjari 64%.

• Decorated with strokes of pink and dark chocolate.

Dark

PROMESSE CITRON VERT .........11251Dark chocolate ganache with lime puree from Mexico.

• Decorated with piped strokes of green.

Dark

PROMESSE PRALINÉ 70% NOIR ....9858Fruity praline made with Valencia almonds 66% from Spain featuring a characteristic and slightly roasted almond flavor.

• Windswept effect decoration.

Dark

PROMESSE PRALINÉ CRÊPE DENTELLE ................................11895Smooth praline combined with crispy crêpe dentelle cookies.

• Decorated with strokes of milk chocolate.

36

Valrhona's Haute Confiserie collection features 13 exquisite and refined bonbons.

PROMESSE JIVARA .....................9957Milk chocolate ganache made from creamy Grand Cru Jivara 40%.

• Decorated with strokes of milk chocolate.

PROMESSE PRALINÉ 66% LAIT .....9861Fruity praline made with Roman hazelnuts from Italy and Valencia almonds 66% from Spain delivering intense hazelnut flavor enhanced by delicate almond notes.

• Windswept effect decoration.

PROMESSE OPALYS VANILLE .. 9865White chocolate ganache made with Opalys chocolate paired with Vanilla from Madagascar for a melt-in-the-mouth and delicate combination.

• Decorated with piped strokes of Ivoire chocolate.

Packaging: 1kg Box

Milk Milk

MilkMilk Milk

PROMESSE KALAMANSI .......... 9929Milk chocolate ganache made from Grand Cru Jivara 40% combined with fresh and intense notes of Kalamansi citrus from the Philippines.

• Decorated with a stroke of milk chocolate and a drop of yellow.

PROMESSE GIUANDUJA PASSION .9888Layers of Gianduja with bits of crêpe dentelle cookie and Grand Cru Jivara 40% milk chocolate ganache with passion fruit puree.

• Decorated with strokes of yellow and milk chocolate.

The Classic Collection

37

38

NIBBLES SELECTION

"Fantaisies"1

Our Nibbles range is intended to give customers a little treat to enjoy straight away and is often an impulse buy. If you make it stand out, it can expand your clientele by attracting a broader, more regular public.

Bars of Chocolate2

ALLERGENS

Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens : Nuts, among others.

STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS

Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).

Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.

In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%.

The chocolates must be consumed before the Best By Date* listed on the package.

"Bouchées"3

*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.

39

SALES TIPS

Invite your customers in for a delectable gourmet treatSnack-time and nibbles products are assets to highlight.

OUR RECOMMENDATIONSFOR INCREASING SALES

4

8

Incorporating a snack range is easy to do, It enhances your chocolate bonbon selection and delights all ages all year long!

40

7

99 6

2

40

Non-contractual illustrations.

41

SALES TIPS

Create varied and attractiveassortments to enticeindulgence (almonds,

hazelnuts, figs…).

2

Offer a wide variety of productsto tempt customers

(different main ingredients,a variety of coatings).

1

With bite-sized nibbles, you can offer customers a unique and delectable

treat that requires no advance preparation.

3

Provide different sizes, something for everyone (100g - 200g Sachets,

300g Boxes, 500g Gift Boxes ...).

5

Create something just for kids (tiny surprise packs).

6

Have different types of packaging available : nibbles for quick snacks,

perfect options for gift-giving, products adorned in seasonal colors.

4

Always have tasters available to tempt customers.

Have some pre-packaged products available to generate additional sales (ready-to-buy sachets or mini-packs).

Have some pre-wrapped individual bites for customers to take away.

Arrange your products in such away as to bolster impulse

buys (pre-packaged sachets or boxes near the cash register).

7 8 9

10

Provide a broad and attractive range

Various packaging types for all occasions

Entice and tempt

Showcase your products

1

2

3

4

The Nibbles Selection

41

NIBBLES SELECTION

"Fantaisies"Nuts and candied fruits coated with chocolate or Gianduja for ultra-indulgent nibbles. The gourmet nibbles selection provides new opportunities for enjoying treats all-year-round and attracts people with its vast array of tastes and colors.

LES PETITES NOUVELLES .........9855 The crunchy texture of almond praline combined with crêpe-dentelle wafer cookies. Flaky praline.

• Coated in white chocolate anddecorated with milk chocolate.

FIGUES LAIT .............................5303Delicious sun-dried figs.

• Sweet chocolate taste.

PERLES DE GRUÉ ......................9558The power of Ghana Grué.

• Ghana Grué coated in soft chocolate notes of Grand Cru de Terroir Nyangbo 68%, Pure Ghana.

GRAINS DE CAFÉ CHOCOLAT ..... 573Dark chocolate flavored with coffee.

• Arabica coffee notes.

MINI ORANGETTES ...................3295Diced candied orange zests.

• Tart, fruity notes.

AVELINAS NOIR..........................554Roasted hazelnuts.

• Notes of roasted nuts.• Crispy texture.

AVELINAS LAIT ...........................555Roasted hazelnuts.

• Notes of roasted nuts.• Crispy texture.

AVELINAS DULCEY .................. 9786Roasted hazelnut combined with intense gourmet notes of Dulcey 32% chocolate.

AMANDAS NOIR .........................550Roasted almonds.

• Notes of roasted nuts.• Crispy texture.

AMANDAS LAIT ...........................551Roasted almonds.

• Notes of roasted nuts.• Crispy texture.

AMANDAS DULCEY ..................9787Roasted almonds.

• Combined with intense gourmet notes of Dulcey 32% chocolate.

AMANDAS IVOIRE ...................11705Roasted almonds.

• Notes of dry roasted nuts.• Crunchy texture.

BISCUITS LAIT .......................... 5301Crunchy pure butter biscuits.

• Sweet chocolate taste.

CITRONS CONFITS LAIT .......... 5300Delicate candied lemon zests.

• Sweet chocolate taste.

Avelinas Collection

Dark

Dark Dark Dark

Dark Milk

Milk

Milk MilkMilk

White

Dulcey

Dulcey

White

42

Amandas Collection

Minis

Sweets Flakey treats

AMANDAS "FACON GIANDUJA" AMANDAS GIANDUJA CACAO.....553Roasted almonds.

• Coated in “Gianduja-Style” and dusted with cocoa.

• Intense cocoa taste.• Crispy and melting.

CARRÉS NOUGATINE NOIR ......3293Hazelnut nougatine.

• Nutty notes.• Crispy.

CARRÉS NOUGATINE LAIT ...... 3294Hazelnut nougatine.

• Nutty notes.• Crispy.

HARICOTS BLANCS ....................565Almond nougatine.

• Vanilla notes.• Crispy.

AMANDAS "FACON GIANDUJA" SUCRE GLACE .............................552Roasted almonds.

• Coated in “Gianduja-Style” and dusted with confectioners’ sugar.

• Sweet.• Nutty and praline notes.• Crunchy and melting.

Bars of ChocolateAll Valrhona Grand Chocolats available in 100 g bars, sold in neutral cellophane packaging.Can be personalized with your name, logo, or image.

ABINAO 85% ........................... 4347Powerful & Tannic.

• Sugar 14% Fat 48%.• Shelf life: 14 months*.• 20 chocolate blocks per box.

CARAÏBE 66% ......................... 4349Balanced & Roasted.

• Sugar 33% Fat 40%.• Shelf life: 14 months*.• 20 chocolate blocks per box.

MANJARI 64% ......................... 4350Tangy & Red fruit.

• Sugar 35% Fat 39%.• Shelf life: 14 months*.• 20 chocolate blocks per box.

TANARIVA ................................ 4351Milky & Caramel.

• Sugar 37% Fat 36%.• Shelf life: 8 months*.• 20 chocolate blocks per box.

CARAMÉLIA CROUSTIBILLES ..... 11786Crispy cereal grains.

• Coated in Caramélia chocolate.

DARK CHOCOLATE CROUSTIBILLES .. 11849Crispy cereal grains.

• Coated in dark chocolate.

GALET NOIR ............................. 8188Roasted almonds.

• Enrobed with a fine sugar shell.• Dark grey decoration.• Notes of roasted nuts.• An intense combination.• Crispy texture.

GALET LAIT .............................. 8187Roasted almonds.

• Enrobed with a fine sugar shell.• Light grey decoration.• Notes of roasted nut.• A gourmet combination.• Crispy texture.

Dark

Dark

Dark

Dark Dark Dark

Milk

Milk

Milk

Milk White

Nibbles Selection

43

Powdered Treats "Galets"

"Nougatines"

Crunchy Treats

NIBBLES SELECTION

"Bouchées"A range of bouchée recipes in a slightly more generous portion. Unit weight : 35 g - 45 g.

Giandujas

"Gourmandes"

CROQUANTINE LAIT ................ 4291Milk chocolate Gianduja with crisp cereals.

• Decorated with dark chocolate.• Nutty notes.• Fine, crunchy texture.• Box of 30 chocolates.

OVALINE ...................................3892Cardamom-infused coffee ganache on an orange fruit jelly base.

• Decorated with fruit and coffee-flavored chocolate.

• Arabica coffee notes with tart notes.• A soft, melting texture.• Box of 32 chocolates.

BIGOUDINE ..............................3897Milk chocolate Gianduja with Breton crêpe flakes.

• Decorated with cubes of dried apricot and chopped almonds.

• Nutty notes.• Melting, crunchy texture.• Box of 30 chocolates.

CROQUANTINE IVOIRE ............3895Handmade dark chocolate Gianduja with crisp cereals.

• Decorated with dark chocolate.• Nutty notes.• Fine, crunchy texture.• Box of 30 chocolates.

SICILIA ..................................... 3900Almond paste and pistachio paste.

• Decorated with green decor.• Finely balanced nutty taste.• Soft, tender texture.• Box of 32 chocolates.Not available in the US

COCO ...................................... 12269Finely grated coconut paste.

• Decorated with Ivoire white chocolate.• Intensely fruity flavor.• Soft, tender texture.• Box of 32 chocolates.

ONDINE .................................. 12248Salted caramel-filled bar.

• Dark chocolate decoration.• Balanced with a hint of

salted caramel.• Melting texture. • Box of 32 chocolates.

Dark

Dark Dark Dark Dark

Milk White

BAR'ROC ................................ 12039Gianduja interior.

• Decorated with bits of almond. • Notes of hazelnut.• Melting texture. • Box of 30 chocolates.

Milk

Chocolate Ganaches

OBLIQUE NOIR ........................ 3888

Dark chocolate ganache made from Grand Cru Guanaja 70%.

• Decorated with a touch of gold.• Powerful and lasting taste.• Melting texture.• Box of 30 chocolates.

OBLIQUE LAIT ......................... 3889Milk chocolate ganache made from Grand Cru Jivara 40%.

• Decorated with a touch of silver.• Caramel and vanilla notes.• Melting texture.• Box of 30 chocolates.

Dark Milk

44

Nibbles Selection

Pralinés

ROC NOIR .................................3893Intense almond hazelnut praline.

• Intense nutty taste with roasted notes.• Smooth, melting texture.• Box of 24 chocolates.• 3 different shapes per sales unit.

ROC GRAINS ........................... 4684 Almond praline with wafer-thin crêpe crumbs.

• Decorated with chopped hazelnuts.• Nutty notes.• Crispy texture.• Box of 24 chocolates.• 3 different shapes per sales unit.

ROC LAIT ................................. 3894Almond praline with wafer-thin crêpe crumbs.

• Nutty notes.• Crispy texture.• Box of 24 chocolates.• 3 different shapes per sales unit.

Dark Dark Milk

45

46

COFFEE BREAK RANGE

ALLERGENS

Pralinés, almond pastes, and Gianduja are all products made with nuts (almonds or hazelnuts) Presence of allergens : Nuts, among others.

STORAGE RECOMMENDATIONS FOR VALRHONA GRAND CHOCOLAT BONBONS

Storage Conditions upon delivery : Store the boxes, tightly closed, in a cool place away from light and humidity (recommended temperature: 4°C or 16°C).

Avoid thermal shocks due to sudden temperature changes between storage room and display case. Such rapid temperature changes can cause chocolate bloom.

In the display case, maintain the temperature of the chocolates between 14°C and 18°C, with relative humidity (hygrometer reading) between 55% and 60%.

The chocolates must be consumed before the Best By Date* listed on the package.

"Carrés"

"Éclats"

31

2

Our Coffee Break products make a tempting treat to enjoy with a cup of tea or coffee in your office. They create a warm, positive feeling whether enjoyed in a restaurant or in the privacy your home.

"Lingots"

*Best By Date (BBD): The date up to which the manufacturer guarantees the organoleptic qualities of the product.

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SALES TIPS

A luxury brand without the luxury price tagChocolate has such a precious and noble image that people savor it with passion, without the guilt, whereas cookies or biscuits are perceived as less "refined" and more fattening...

A Valrhona chocolate bonbon doesn't have to cost more than a cookie biscuit or other sweet

- A high-quality chocolate bonbon costs only 3 cents more than a Speculoos cookie biscuit*.

- You can save up to 6 cents in comparison to the price of a mini-bar of nougat or a Calisson sweet*.

* Prices found at Metro Wholesalers

Get your customers to try some of our Grand ChocolatSince it's creation in 1922, Valrhona has pursued the same objective:creating exceptional chocolates from the best cocoa beans worldwide and staying true to artisanal traditions. You're sure to improve your image if you carry Valrhona chocolate in your shop!

Valrhona is committed to professionalsValrhona supports you in your professional pursuits, and understands what you really need. A wide choice of formats and prices available. Choose the format best-suited to your business and master your profitability.

Choose Valrhonafor your coffee breaks.

Diversify yourgourmet time-outs with Celaya, the favorite hot chocolate for true chocolate lovers.

ENHANCE YOUR PRODUCT RANGE

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SALES TIPS

BREAKFASTOffer hot chocolate in the morning to start the day off well.

AFTERNOON BREAKOffer your customers a moment of pure indulgence.

09:00

GOURMET COFFEEAdd a touch of refinement to your gourmet coffee

selection with an exceptional chocolate.

EVENING

WELL BEING Chocolate goes very well with

a hot drink, and sets the tone for a lovely evening.

13:00

21:0017 :00

TIPS TO MAKE SURE YOUR CUSTOMERS'VISIT IS A MEMORABLE ONE

Coffee Break Range

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COFFEE BREAK

"Lingots"Warm • Generous • Distinguished.

LINGOTS ...................................3782Milk chocolate Gianduja and crêpe dentelle cookies.

• Sweet, nutty notes.• A melting, crispy texture.

Packaging : 1 kg boxes

Milk

"Carrés"Classic • Tasting • Symbolic.

JIVARA 40% ............................. 1896Creamy & Chocolaty.

You will be won over by the pronounced flavor of its chocolate notes with creamy undertones, perfectly balanced with the final notes of vanilla and malt.

MANJARI 64% .......................... 1895Pure Madagascar - Tart & Berries.

It gives off the tart aroma of berries and dried fruit that this unusual Trinitario variety of Madagascar is known for.

Dark

GUANAJA 70% ........................... 510 Bittersweet & Elegant.

It develops an astonishing bitterness, revealing a full aromatic range of warm notes.

Dark

CARAÏBE 66% ............................ .511Balanced & Roasted.

Grown on small cocoa farms in the Caribbean, this Mariage de Grands Crus has an exceptionally rich nose that gives way upon tasting to gentle aromas of dried fruit.

Dark

"Éclats"Exclusive • Attractive • Practical

ÉCLAT NOIR ............................... 5112Delicate sweet bitterness, strong and lingering on the palate, ÉCLAT NOIR (61%) will appeal to any chocolate connoisseurs.

ÉCLAT LACTÉ ............................7457Intensely milky notes blend perfectly with the cocoa flavor that is at the heart of ÉCLAT LACTÉ (39%) a generously sweet chocolate.

Dark Milk

ÉCLAT ANDOA NOIR ................. 8197Organic, Fairtrade Blend of Grands Crus. Intense Citrus fruit & Bitterness.

A fresh attack with exceptional, bold bitter notes; the flavor develops throughout the tasting, leaving room for subtle nuances to develop and come to the fore.

Dark

PERSONALIZED CHOCOLATES

Valrhona offers you the possibility to customize the wrappers, making the sweetest ambassador for your

business.

Milk

Packaging : 2 kg boxes

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Coffee Break

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Valrhona Cité du Chocolat

Since October 2013, you can immerse yourself in the expertise of Valrhona at the Cité du Chocolat, an interactive and multi-sensory discovery experience. Find out what goes into a square of Valrhona chocolate

through seven areas dedicated to discovery, tasting, and learning.

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Valrhona Inc. 222 Water Street Brooklyn,

NY 11201 - US Tel. : 718 522 7001 - Fax : 718 522 7331

[email protected]

Valrhona Hong-Kong Office 12/F, Cheong Sun Tower, 118 Wing Lok Street,

Sheung Wan - Hong-Kong Tel. : +852 3590 3262 - Fax : +852 3590 4955

[email protected]

www.valrhonapro.com

VALRHONA - 26600 Tain l’Hermitage - FRANCE - Tél. : 0 800 15 15 [email protected]

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