valrhona LABORATORY CATALOGue 2013 - 2014
Y o u r
P a s s i on
D e s erve s
the
E x cept i onal
LABORATORY catalogue 2013 - 2014
VALRHONA
Since its birth in 1922, Valrhona has remained true to its vocation - to create exceptional chocolate using the world’s very best cocoa beans, in keeping with traditional hand-crafted chocolate making techniques. But Valrhona’s mission is also about being a partner to our professional clients in order to better understand and meet their expectations and help them succeed.
EXPERTISE,
FROM PLANTATION TO HAUTE GASTRONOMY Expert in Fine Cocoa Very few chocolatiers have gone so far as to become chocolate growers in order to understand the process better and to have complete control over the quality of the beans and guarantee the taste of their cocoa. Valrhona, however, masters every step in the chain of production. Their selectors, planters and sourcing experts the world over share the same passion and are working to ensure quality of a level that makes this chocolate truly exceptional.
Ambassador of fine taste Since its creation, Valrhona’s mission has been to contribute to the success of its professional clients in the gastronomy industry, both in France and throughout the world. Acting more as a partner than as a simple supplier, the brand has gradually gained a better understanding of their expectations and has developed close professional ties to support and promote the trade. One of the best illustrations of that relationship is Valrhona’s presence alongside its clients during some of the world’s most prestigious professional events.
Creator of Unique Tastes To consistently guarantee the high-quality flavor and aromatic profile of its chocolates, Valrhona is committed to a unique strategy of flavor management. At the heart of this strategy is the involvement of every employee at every level, as well as rigorously applied strict quality controls, from the cocoa plantation to the product’s creation and promotion. It is this strategy that has earned Valrhona chocolate the title of “Grand Cru”. Pastry-making creativity Valrhona’s internationally-recognized expertise is inextricably linked to the École du Grand Chocolat. Created in 1989 by Frédéric Bau, this center for the creation of pâtisserie and techniques for working with chocolate is the reflection of a traditional savoir-faire developed over time to serve Valrhona’s professional clients.
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Contents VALRHONA PRESENTATION
PAGES 2 • 7
GRANDS CHOCOLATS
PAGES 8 • 19
• Blend of Grands Crus • Grand Cru de Terroir • Pure 100% Cocoa Pastes • Bulk Bars • Professional Signature • Gourmet Creation • Exclusive Valrhona Innovations
page 10 page 12 page 14 page 14 page 15 page 16 page 18
NUTS
PAGES 20 • 25
• Pralinés • “Gianduja Style” • Almond Pastes
page 22 page 24 page 25
SERVICE PRODUCTS
PAGES 26 • 31
• Ready to Fill • Finishings • Fillings • Decorating Articles • Chocolate Drink • Ready to Use
page 28 page 29 page 30 page 31 page 31 page 31
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VALRHONA... A HUMAN STORY THE TASTE
RESPECTING MANKIND AND ITS RESOURCES... Valrhona has always demonstrated its commitment to exceptional quality, and anything less is unacceptable at any level of the company. Valrhona strategy focuses on three main areas: ITS Employees OHSAS 18001 certification since 2004: Occupational Health and Safety Management System.
ITS ENVIRONMENT ISO 14001 certification since 2005: Environmental Management System.
THE ART
OF TECHNIQUE TO CREATE...
In 1989, Valrhona created a professional training centre in Tain l’Hermitage to help its customers learn specific technical skills in the fields of patisserie and chocolate making. The team of pastry chefs at the École du Grand Chocolat now receives more than 800 trainees every year from all around the world. Moreover, l’Ecole creates and publishes over 100 new recipes every season for patisserie, desserts or chocolates. In 2007, Valrhona opened the École du Grand Chocolat in Tokyo (Japan) and in 2009, a third in Paris.
TRAINING COURSES
ITS CUSTOMERS ISO 22000 certification since 2006: Food Safety Management System.
Visit www.valrhonapro.com to view the schedule of courses led by chefs from the Valrhona École du Grand Chocolat and exclusive visiting pastry chefs.
In addition to hand-crafted techniques, the school also offers a DESIGN SERVICE for developing and creating new products such as new molds, l’Instant Café, etc. These creations, which always reflect CURRENT TRENDS, can often be found in our promotion packs, combined with new recipes from the École du Grand Chocolat. For more information on the development of personalized and exclusive products, contact your Valrhona representative.
In order to reinforce its values and widen out its strategy for the promotion of taste, it was a natural step for Valrhona to create the Valrhona Taste Foundation in 2006. The aim of the Foundation is to promote, encourage and support all initiatives which seek to preserve, enrich or promote taste.
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BECOME A VALRHONA CUSTOMER... AND JOIN AN EXCLUSIVE CLUB Valrhona has strengthened its ties with culinary professionals by developing various tools including its new website reserved for professionals: www.valrhonapro.com
THE BASICS The 2013 version of this advanced technical tool, which serves thousands of craftsmen and restaurant professionals, offers new features relieving you of tedious, time-consuming tasks to nurture your creativity and help you create hundreds of recipes.
VALRHONA EVENTS All year long, Valrhona informs you of new products that have been developed with you in mind and provides you with exclusive recipes revolving around specific themes. Also on the www.valrhonapro.com website, discover Valrhona TV and its programs combining meetings & recipe exchanges in addition to explanations & training on pastry-making techniques.
V@LRHON@ Learn about valrhona in just one click... New professional site Create your online account now and monitor Valrhona news in real time, discover new products and rediscover great classics. Also benefit from a variety of original recipes developed by the pastry chefs at L’École du Grand Chocolat, available for download at www.valrhonapro.com
E-news Keep informed about new products, current events and special offers through the Valrhona Newsletters. Be the first to receive exclusive recipes from L’École du Grand Chocolat.
As a new relational and interactive tool, VALRHONA TV is designed to be the web tv of the entire profession (pastry makers, confectioners, restaurant owners, hotel managers, etc.) interested in learning, being entertained and enhancing their expertise. The creation of VALRHONA TV is consistent with Valrhona’s strong desire to work closely with its customers by providing services and content promoting Valrhona’s excellence and know-how.
Cercle V, a loyalty program for all professionals of the world of delicacies. The program helps us maintain our relationship as partners that we have enjoyed for almost 15 years now and that unites us in our shared values: excellence, authenticity, respect for the individual, willingness to move forward together. Cercle V provides its members with the means to exchange, innovate, gain new impetus and benefit from exclusive services.
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Grands Chocolats For chocolate and pastry-making professionals, the criteria to be taken into account when choosing a raw material are its flavor as well as its origin and technical characteristics. Valrhona proposes four types of chocolate in addition to pure pastes and chocolate bars thus offering professionals the opportunity to find the products which best correspond to their requirements and which they can transform with talent and expertise.
10
BLEND OF GRANDS CRUS
12
GRAND CRU DE TERROIR
14
PURE PASTES & BULK BARS
15
PROFESSIONAL SIGNATURE
16
Gourmet Creation
18
EXCLUSIVE VALRHONA INNOVATIONS
9
Blend of Grands Crus With its “Blend of Grands Crus” range, Valrhona has created blends of chocolate with elaborate, unique flavors. In their cocoa laboratory, Valrhona’s blenders use their expertise to come up with original pairings to produce chocolates with inimitable and constant flavor. Their secret? They combine different varieties of fine chocolates from various regions that have been chosen for their complementary aromatic profiles. A specific production process then brings out the typical flavor of each blend.
DARK CHOCOLATE
Abinao 85%
GUANAJA 70%
5614
Bittersweet & Elegant
Powerful & Tannic Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness.
ashanti 67%
7025 Citrus fruit & Intense bitterness
Guanaja offers a delightfully intense bittersweet tast, revealing a whole aromatic range of warm notes.
Andoa Noir has a fresh hit and powerful bitterness that develop and become more nuanced through tasting.
106: 3x1kg blocks
CARAÏBE 66%
6725
extra bitter 61%
4654 Balanced & Roasted
Chocolaty & Spicy Ashanti is a truly captivating chocolate thanks to its intensely chocolaty round, seductive flavors tinged with subtle hazelnut notes and enhanced by aromas of licorice, cinnamon and tonka bean.
CARAque 56%
andoa noirE 70%
4653
4657
Bitter & Chocolaty
Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes.
An powerful chocolate taste over a backdrop of bittersweet intensity that gives rise to its bold character.
100: 3x1kg blocks
107: 3x1kg blocks
102 Balanced & Chocolaty
70%
Ashanti
6725
67%
Caraïbe Extra Bitter
4654 107 4657 100
Caraque
102
*Shelf life: from date of production.
66% 61% 56%
Cremeux
7025
Glaze
Andoa Noire
Decoration
70%
Chocolate drink
4653 106
Ice Creams & Sorbets
Guanaja
Sugar 14% Fat 48% Sugar 29% Fat 42% Sugar 29% Fat 42% Sugar 32% Fat 40% Sugar 33% Fat 40% Sugar 38% Fat 38% Sugar 43% Fat 37%
Sauce
85%
Mousse
5614
Ganache for pastrymaking
Abinao
Ingredients
Molding
% min. cocoa
Coating
Code
Name
Bonbon ganache
Caraque develops notes of roast nuts followed by pronounced cocoa flavours.
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3 Kg bag of beans 3 x 1 Kg blocks 3 Kg bag of beans 3 x 1 Kg blocks 3 x 1 Kg blocks
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MILK CHOCOLATE
Grands Chocolats
guanaja lactée 41%
jivara 40%
7547
Creamy & Chocolaty
Powerful chocolate taste
A subtle touch of biscuity caramel over a powerful dairy taste that gradually reveals some intense aromas overlaid with a delicate bitterness and hints of walnut.
189: 3x1kg blocks
orizaba 39%
7026
6591 Caramel & Cocoa
Jivara has a seductively pronounced chocolatey taste in perfect harmony with its vanilla-malt finish.
Guanaja Lactée has a charmingly intense not-too-sweet chocolate taste enhanced by lingering velvety dairy notes.
andoa lactée 39%
bitter lactée 39%
4658
6640
Milky & Intensely Chocolaty Valrhona has selected the very best organic, fair-trade raw materials. Andoa Lactée is an extremely smooth chocolate that will enchant you with its milky sweetness and intense chocolate flavor.
Milky & Intense
Coating
Molding
Ganache for pastrymaking
Mousse
Sauce
Ice Creams & Sorbets
Chocolate drink
Decoration
Guanaja Lactée
7547
41%
Sugar 34% Milk 24% Fat 41%
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Jivara
4658 189
40%
Sugar 34% Milk 23% Fat 41%
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Bitter Lactée
6591
39%
Sugar 42% Milk 18% Fat 38%
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Andoa Lactée
7026
39%
Sugar 34% Milk 26% Fat 41%
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Orizaba
6640
39%
Sugar 37% Milk 18% Fat 39%
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*Shelf life: from date of production.
Ingredients
11
Cremeux
% min. cocoa
Name
Glaze
Code
Bonbon ganache
Orizaba offers a delicately smooth taste of fresh milk from the high pastures. This delicious dairy taste gives way to deep and intense creamy notes.
Shelf life*
Packaging
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12 months
3 Kg bag of beans
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12 months
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3 Kg bag of beans
• Optimal • Recommended • Possible
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Grand Cru de Terroir
DARK CHOCOLATE
With its “Grand Cru de Terroir” range, Valrhona has created chocolates with distinctive tastes that are truly representative of their origin. Valrhona’s sourcers have been touring the world for years to learn about each country’s plantations (their altitudes, soils and climates, all of which affect the nature of the cocoas they produce). Valrhona thus selects cocoas from the very best plantations, where nature is fully expressed and people cultivate unique know-how (harvesting, fermenting and drying beans).
araguani 72%
OTUCAN 69%
4656
It differentiates itself by its soft and persistent bitterness. Its mineral freshness is tinged with accents of green banana, hazelnut and walnut. Its slightly sweet character emphasizes its floral notes.
Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate.
manjari 64%
NEW 9789
Nyangbo offers uniquely rounded notes with a warm chocolatey taste, giving way to a second attack filled with warm spicy flavours. Its character is backed up by a delicate bitterness.
taïnori 64%
4655 Pure Madagascar Tangy & Red fruit
Pure Grenada Spicy freshness
5571 Pure Dominican Republic Fruity & Intense
A fresh and acidic attack of red fruit flavors with a delicate finish of roasted nuts. Manjari - the unique result of careful processing techniques to preserve the characteristics of selected Madagascan cocoa beans.
The island’s natural exposure to the wind is expressed by the intense freshness of its delicate aromas. The balance of the chocolate note is delicately enhanced by a touch of peppermint.
6085 Pure Ghana Sophisticated & Chocolaty
Pure Venezuela Bitter & Chocolaty
Pure Venezuela Raisins & Bittersweet
KALINGO 65%
nyangbo 68%
NEW 9556
Taïnori progressively develops yellow fruit flavours followed by fresh touches and finally lingering notes of nuts over a backdrop of cocoa and freshy baked bread.
68%
Alpaco
5572
66%
Kalingo
9789
65%
Manjari
4655 117
64%
Taïnori
5571
64%
Illanka
9559
63%
Macaé
6221
62%
Bahibe Lactée
9997
46%
Tanariva
4659 3692
33%
*Shelf life: from date of production.
Cremeux
6085
Glaze
Nyangbo
Decoration
69%
Chocolate drink
9556
Ice Creams & Sorbets
Otucan
Sauce
72%
Mousse
4656
Ganache for pastrymaking
Araguani
Molding
% min. cocoa
Coating
Code
Name
Bonbon ganache
117: 3x1kg blocks
Shelf life*
Sugar 27% Fat 44% Sugar 30% Fat 41,5% Sugar 31% Fat 41% Sugar 33% Fat 40% Sugar 34% Fat 39% Sugar 35% Fat 39% Sugar 35% Fat 39% Sugar 36% Fat 37% Sugar 37% Fat 38%
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Sugar 30% Milk 23% Fat 43% Sugar 37% Milk 28% Fat 36%
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Packaging
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Grands Chocolats
alpaco 66%
Illanka 63%
5572
Pure Peru Fruity & Creamy
Pure Ecuador Oaky & Floral
A creamy texture with a rare powerful chocolate taste, embellished by notes of roasted peanuts. An acidic impact and flavors of black fruits.
MILK CHOCOLATE
Delicate, heady notes of jasmine and orange blossom melt into a deep chocolate taste that gives Alpaco an almost stately strength.
BAHIBE LACTﾃ右 46%
NEW 9997
NEW 9559*
*Available in January 2014.
TANARIVA 33%
Pure Dominican Republic Milky & Chocolaty intensity
4659
Pure Madagascar Milky & Caramel Balanced acidulous flavors smoothed by pronounced dairy and caramel notes.
Thanks to its high cocoa content, it enhances the smoothness of milk with intense notes of cocoa before revealing its fruity tanginess and slight bitterness.
3692: 3x1kg blocks
13
macaﾃｩ 62%
6221 Pure Brazil Dried apricots & Black tea A powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a fine bitter finish.
Pure 100% Cocoa Pastes 4 references of Pure Cocoa Mass to personalize your chocolates by increasing their percentage of cocoa content. At last you can create your authentic chocolate with the cocoa percentage of your choice.
alpaco
Pure Pâte Alpaco
5569
100%
Pure Pâte Manjari
5567
100%
Pure Pâte Taïnori
5570
100%
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Sugar 0% Fat 54% Sugar 0% Fat 54% Sugar 0% Fat 54% Sugar 0% Fat 54%
Cremeux
100%
Glaze
5568
Pure Dominican Republic
Pure Madagascar
Chocolate drink
Pure Pâte Araguani
Ingredients
5570
Ice Creams & Sorbets
% min. cocoa
PURE PASTE
Sauce
Code
Coating
Name
taïnori 5567
PURE PASTE
Pure Ecuador
Bonbon ganache
Pure Venezuela
manjari 5569
Decoration
PURE PASTE
Mousse
5568
Ganache for pastrymaking
100% cOcoa
PURE PASTE
Molding
araguani
Shelf life*
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• Optimal • Recommended • Possible
*Shelf life: from date of production.
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Loose Valrhona Chocolate Bars All of Valrhona chocolates are available in 100 g bars. They are sold in plain cellophane sachets for personalization using your own name or brand.
Dark & Milk Chocolate
Abinao 85%
CARAÏBE 66%
4347
Powerful & Tannic
Code
% min. cocoa
Abinao
4347
85%
Caraïbe
4349
Manjari Tanariva Lactée
Name
manjari 64%
Balanced & Roasted
Packaging
Sugar 14% Fat 48%
14 months
20 chocolate blocks per box
66%
Sugar 33% Fat 40%
14 months
20 chocolate blocks per box
4350
64%
Sugar 35% Fat 39%
14 months
20 chocolate blocks per box
4351
33%
Sugar 37% Milk 28% Fat 36%
14 months
20 chocolate blocks per box
14
4350
Tangy & Red fruit
Shelf life*
*Shelf life: from date of production.
Ingredients
4349
TANARIVA 33%
4351
Milky & Caramel
Grands Chocolats
Professional Signature
The Professional Signature collection is designed for professionals and offers a range of technical chocolates that are easy to use and offer excellent results. These blended chocolates have been created using unique recipes to ensure they lend themselves to specific professional applications.
Dark Chocolate
extra amer 67%
Équatoriale noire 55%
4663
extra noir 53%
4661 Specifically designed for coating
For fillings & cores
Special fillings & cores
Equatoriale Noire 55% offers a deliciously intense chocolate taste and smooth texture, and is extremely easy to use.
Extra Amer 67% offers a balanced combination of power and bitterness.
4664
Extra Noir 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.
103: 3x1kg blocks
satilia noirE 62%
6366
Extra Cocoa Paste 100%
Specifically designed for coating
Extra Cocoa Paste gives a remarkably intense, rich chocolate taste to many recipes.
Milk Chocolate
Bitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes.
Équatoriale LACTÉE 35%
satilia LACTÉE 35%
4662
134
6367 Specifically designed for coating
Specifically designed for coating
A dominant chocolate taste with a hint of biscuit and not too sweet.
Equatoriale Lactée 35% is Valrhona’s milk chocolate par excellence for both its smooth taste and beautiful color.
4664
53%
Satilia Noire
6366
62%
Extra Cocoa Paste
134
100%
Équatoriale Lactée
4662 112
35%
Satilia Lactée
6367
35%
*Shelf life: from date of production.
Sugar 43% Milk 19% Fat 39% Sugar 43% Milk 21% Fat 37%
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Cremeux
Extra Noir
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Glaze
55%
Decoration
4661 103
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Chocolate drink
Équatoriale Noire
Sugar 32% Fat 37% Sugar 43% Fat 38% Sugar 45% Fat 31% Sugar 37% Fat 38% Sugar 0% Fat 54%
Ice Creams & Sorbets
67%
Sauce
4663
Mousse
Extra Amer
Ingredients
Ganache for pastrymaking
% min. cocoa
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Coating
Name
Bonbon ganache
112: 3x1kg blocks
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Gourmet Creation With its “Gourmet Creation” range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new flavors. Thanks to its perfect knowledge of cocoa and the creativity of L’École du Grand Chocolat’s pastry chefs, Valrhona explores new tastes and creates original flavor combinations.
MILK/WHITE CHOCOLATE
Opalys 33%
Ivoire 35%
8118
Pure whiteness
7098 Sweet caramel delicacy
Smooth as silk
With its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla.
LAIT ORANGE 35%
Caramélia 36%
4660
Caramélia is smooth, indulgent and delicious. Its velvety smoothness instantly captivates before it reveals an intense, powerful and creamy caramel flavor, subtly enhanced by savory hints of biscuit.
White chocolate, not too sweet, with delicate flavours of fresh milk and vanilla.
140: 3x1kg blocks
123 A delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness. *Available from October to April.
xocoline lactée 41%
6972 The pleasure of milk chocolate with no added sugars
36%
Lait Orange
123
35%
Xocoline Lactée
6972
41%
*Shelf life: from date of production.
Cremeux
7098
Glaze
Caramélia
Decoration
35%
Chocolate drink
4660 140
Ice Creams & Sorbets
Ivoire
Sugar 32% Milk 33% Fat 43% Sugar 43% Milk 21% Fat 41% Sugar 34% Milk 20% Fat 38% Sugar 43% Milk 19% Orange flavouring 0,3% Fat 40% Maltitol 35% Milk 24% Fat 40%
Sauce
33%
Mousse
8118
Ganache for pastrymaking
Opalys
Ingredients
Molding
% min. cocoa
Coating
Code
Name
Bonbon ganache
This couverture unveils delicate, refined aromas, with a smooth, not-toosweet taste, enhanced with a touch of sophisticated bitterness. It is ideally suited to a wealth of different combinations and its elegant taste will never overshadow any accompanying flavors.
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16
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Dark Chocolate
Grands Chocolats
xocoline 65%
Xocopili 72%
5904 The pleasure of dark chocolate with no added sugars
6566
Spicy and sweet dark chocolate for dessert applications
Savory and spicy chocolate
Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with a touch of oakiness.
Café noir 57%
xocoméli 57%
5145
An intense savory chocolate blended with a subtle mix of spices that will enhance any original sweet creation.
A fresh, exotic and delightful blend of sweet spices and citrus.
120 Combination of Arabica and Cocoa A harmonious blend of high-quality cocoa beans with powerful Mocha and Arabica coffee beans.
Noir orange 56%
122
57%
Café Noir
120
57%
Noir Orange
122
56%
*Shelf life: from date of production.
Cremeux
6566
Glaze
Xocoméli
Decoration
72%
Chocolate drink
5145
Ice Creams & Sorbets
Xocopili
Maltitol 34% Fat 42% Sugar 26% Spices 4% Fat 42% Sugar 34% Spices 2% Fat 38% Sugar 40% Coffee 1,3% Fat 37% Sugar 43% Orange flavouring 0,3% Fat 38%
Sauce
65%
Mousse
5904
Ganache for pastrymaking
Xocoline
Ingredients
Molding
% min. cocoa
Coating
Code
Name
Bonbon ganache
A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes.
Shelf life*
•
•
•
•
•
•
•
•
•
•
•
14 months
3 x 1 Kg blocks
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•
•
•
•
•
18 months
1 Kg tub of pearls
•
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14 months
1 Kg tub of pearls
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10 months
3 x 1 Kg blocks
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10 months
3 x 1 Kg blocks
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Packaging
17
• Optimal • Recommended • Possible
Not possible
Exclusive Valrhona YOU WERE ALREADY FAMILIAR WITH DARK CHOCOLATE - NOW DISCOVER THE P125 COEUR DE GUANAJA DARK CHOCOLATE CONCENTRATE. Valrhona’s Research and Development Department has developed an innovative technology to present you with the very first Dark Chocolate Concentrate: P125 Coeur de Guanaja. Made with the same blend of fine cocoas as Guanaja, it is a technical solution intended to boost the chocolate intensity of your recipes. Indeed, in some recipes, the cocoa butter contained in chocolate couvertures limits the amount of chocolate use (the chocolate flavor is then quite mild and the color is light) or requires the use of cocoa powder (the flavor and color are “naturally” less “chocolaty”).
P125 cœur de Guanaja
Chocolate concentrate THE ADVANTAGES: • Intense chocolate flavour • Smoother texture • Intense chocolate colour
6360
•
•
•
•
•
•
Glaze
Decoration
Chocolate drink
Ice Creams & Sorbets
Sauce
Mousse
80%
Sugar 19% Fat 34%
Ganache for pastrymaking
Ingredients
Molding
% min. cocoa
•
Cremeux
P125 Cœur de Guanaja
Code
Coating
Name
Bonbon ganache
6360
Shelf life*
Packaging
•
18 months
3 Kg bag of beans
• Optimal • Recommanded • Possible
*Shelf life: from date of production.
P125 Cœur de Guanaja is not suitable for tempering, molding or coating.
Not possible
Packaging Innovation In 2014, all 5 kg buckets* will be replaced with the Valrhona 3 kg stand-up pouch.
The ADVANTAGES
Practical
because of its handling and stability
HygieniC
because the product has little contact with the outside
Homogenization facilitated
* Except for Almond/Hazelnut 50% Old-fashioned (2263) and Almond/Hazelnut 50% Crunchy Fruité (5621), which will remain in 5 kg buckets.
18
Grands Chocolats
Innovations AFTER DARK, MILK AND WHITE CHOCOLATE… DISCOVER DULCEY BLOND CHOCOLATE 32%
Valrhona launched its Dulcey Blond Chocolate 32% with its unique characteristics in September 2012. It was inspired by Frédéric Bau’s original recipe and has been enhanced by our experts. This new recipe, which is even more divinely indulgent than other white chocolates, richer than milk chocolate and sweeter than dark chocolate, provides craftsmen and chefs with a new forum for expression.
DULCEY 32% Creamy & Toasty THE ADVANTAGES: • A unique blond color that stands out • A delicious taste that’s not too sweet with intense biscuity flavors and a pinch of salt • A creamy texture
9458
Chocolate drink
Decoration
Glaze
Cremeux
•
Ice Creams & Sorbets
Sugar 28,8% Fat 45%
Sauce
32%
Mousse
9458
Ingredients
Ganache for pastrymaking
% min. cocoa
Molding
Dulcey
Code
Coating
Name
Bonbon ganache
Flavor pairing suggestions from l’Ecole du Grand Chocolat: Dulcey goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mangos, bananas and apricots.
Shelf life*
•
•
•
•
•
•
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•
12 months
Packaging
3 Kg bag of beans
• Optimal • Recommended • Possible
*Shelf life: from date of production. Blond chocolate is not a regulated category.
19
Not possible
Nuts Enjoy the warm, nutty taste of Valrhona’s range of Pralinés, “Gianduja Style” and Almond Pastes.
22
PRALINÉS
24
“GIANDUJA STYLE”
25
Almond Pastes
21
Pralines
THE RULE OF 3: To choose your Praliné, you now have three key elements…
1
2
NUT
Almond Hazelnut Almond/Hazelnut
3
FLAVOR
Intense caramelized flavor Nutty notes
INTENSITY
Roasted notes Cooked caramel
NUTTY NOTES
Grands Pralinés Almond (Valencia, Spain) ALMOND 55%
NEW 10201
ALMOND 70%
Its extremely pure flavor gives a surprising balance between the sweetness of the fruit and the lingering flavor.
9015
Delicately sweet and lingering flavor. Its roasted notes enhance the intensity of the almond flavor.
INTENSE CARAMELIZED FLAVOR
Roasted notes
ALMOND 50%
Roasted notes
ALMOND 60%
2259
The Almond Praline 50% offers a fine balance between cooked caramel notes and sweet notes.
2260
Exceptional notes of cooked caramel and delicate sweetness.
Cooked caramel
Cooked caramel
NUTTY NOTES
Grands Pralinés Hazelnut (Roman, Italy) HAZELNUT 55%
NEW 10203
HAZELNUT 66%
Authentic and pure, its nutty notes will intensify as you enjoy tasting.
7531
Rare fruity intensity. The pure taste of hazelnut adds a lingering finish.
INTENSE CARAMELIZED FLAVOR
Roasted notes
HAZELNUT 50%
Roasted notes
HAZELNUT 60%
2257
The taste of this praline with strong accents of cooked caramel reveals end notes of hazelnut.
2258
This Hazelnut Praline 60% is delicately sweet with notes of soft caramel.
Cooked caramel
Cooked caramel
22
Nuts
Grands Pralinés Almond/Hazelnut NUTTY NOTES
(Valencia, Spain / Roman, Italy) ALMOND HAZELNUT 60%
NEW 10202
ALMOND HAZELNUT 50% FRUITY
4697 This Praline 50% offers delicate sweetness in the mouth thanks to the roasted notes of the nuts. With a smooth, even texture, this finely ground praline has a warm brown color and is suitable for all traditional uses.
A beautiful harmony of nutty notes produced by the subtle scent of green almond and the powerful fragrance of fresh hazelnut. Roasted notes
ALMOND HAZELNUT 50%
OLD-FASHIONED
Roasted notes
ALMOND HAZELNUT 50%
2263
CRUNCHY FRUITY
This praline, unique in the Valrhona range, gives a feeling of freshness thanks to the use of pieces of nuts and sugar combining with indulgent sweetness.
5621 This crunchy Almond Hazelnut Praline 50% comes with pieces of nuts to give this praline extra crunch. The flavors of crushed, lightly roasted almonds and hazelnuts make this praline a precious substance for your chocolate bonbon fillings.
ALMOND HAZELNUT 50%
2261 Subtle notes of sweet and sugary caramel preserve the flavor of almonds and hazelnuts in this 50% fruit praline.
2262: 1,5kg tub
Code
Taste
% nuts
Almond
10201
Nutty notes
55%
Almonds 55% Sugar 45% Fat 27%
Almond
9015
Nutty notes
70%
Almonds 70% Sugar 30% Fat 36%
Almond
2259
Intense caramelized flavor
50%
Almonds 50% Sugar 50% Fat 30%
Almond
2260
Intense caramelized flavor
60%
Almonds 60% Sugar 40% Fat 34%
Hazelnut
10203
Nutty notes
Ingredients
55%
Hazelnuts 55% Sugar 45% Fat 33%
Ice cream making
Cooked caramel
Chocolate fillings
Fruit
Roasted notes
Confectionary
INTENSE CARAMELIZED FLAVOR
Roasted notes
• • • • • • • • •
• • • • • • • • •
• • • • • • • • •
Shelf life*
Packaging
Packaged in 2014 stand-up pouches
12 months
3 Kg stand-up pouch
10201
12 months
5 Kg tub
10864
12 months
5 Kg tub
10858
12 months
5 Kg tub
10857
12 months
3 Kg stand-up pouch
10203
12 months
5 Kg tub
10863
12 months
5 Kg tub
10861
12 months
5 Kg tub
10862
12 months
3 Kg stand-up pouch
10202
12 months
5 Kg tub
10860
Hazelnut
7531
Nutty notes
66%
Hazelnuts 53% Almonds 13% Sugar 34% Fat 42%
Hazelnut
2257
Intense caramelized flavor
50%
Hazelnuts 50% Sugar 50% Fat 30%
Hazelnut
2258
Intense caramelized flavor
60%
Hazelnuts 60% Sugar 40% Fat 38%
Almond Hazelnut
10202
Nutty notes
60%
Almonds 30% Hazelnuts 30% Sugar 40% Fat 33%
Almond Hazelnut
4697
Nutty notes
50%
Almonds 25% Hazelnuts 25% Sugar 50% Fat 31%
•
Almond Hazelnut
2263
Nutty notes
50%
Almonds 25% Hazelnuts 25% Sugar 50% Fat 31%
•
Except marbling
12 months
5 Kg tub
2263
Almond Hazelnut
5621
Nutty notes
50%
Almonds 25% Hazelnuts 25% Sugar 50% Fat 28%
•
•
•
12 months
5 Kg tub
5621
Almond Hazelnut
2261 2262
Intense caramelized flavor
50%
Almonds 25% Hazelnuts 25% Sugar 50% Fat 30%
•
•
•
12 months
5 Kg tub 1,5 Kg tub
10859
fruity
old-fashioned crunchy fruity
*Shelf life: from date of production.
23
• Recommanded • Possible
Not possible
“Gianduja Style” “Gianduja Style” are made from a blend of hazelnuts, cocoa beans and sugar that is conched for several hours before being finely ground. The beans and nuts are roasted separately at different temperatures to ensure the development of their rich aromas.
Milk Chocolate Hazelnut 36%
6993
Light Brown Hazelnut 39%
Blend of fine cocoa beans, hazelnuts and milk. Creamy melting texture.
Forthright dark chocolate and hazelnut taste. Very intense flavour.
Hazelnut paste thickened with cocoa butter.
% min. nuts
Dark Chocolate Hazelnut
2264
33%
Hazelnuts 33% Sugar 34% Cocoa 28% Milk 3% Fat 40%
•
Milk Chocolate Hazelnut
6993 7112
36%
Hazelnuts 36% Sugar 35% Cocoa 16% Milk 13% Fat 39%
•
Light Brown Hazelnut
2266
39%
Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36%
•
Ingredients
Chocolate fillings
7112: 1kg block
Code
Name
2266
Ice cream making
2264
Confectionary
Dark Chocolate Hazelnut 33%
Shelf life*
Packaging
•
•
9 months
3 x 1 Kg blocks
•
•
9 months
3 x 1 Kg blocks 1 Kg block
•
•
9 months
5 Kg tub
• Recommanded
*Shelf life: from date of production.
24
Not possible
Nuts
Almond Pastes The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.
Almond Pastes from Provence 50%
3212
3211
High in nuts, characteristic taste of Provençal almonds, low in sugar.
Decorative Almond Paste 33%
7942
5090
Code
% min. dried fruit
Ice cream making
Chocolate fillings
Nice fruity taste. Light colour makes it suitable for addition of colouring agents.
Confectionary
A pure and intense almond taste that’s low in sugar. Very easy to use.
Almond Pastes from Provence
3212
70%
Almonds 70%
•
•
•
Almond Pastes from Provence
3211
50%
Almonds 50%
•
•
•
“Expression Chocolatiers” Almond Paste
7942
55%
Almonds 55%
•
Decorative Almond Paste
5090
33%
Almonds 33%
Name
Ingredients
•
Modeling
“Expression Chocolatiers” Almond Paste 55%
Characteristic taste of Provençal almonds, balanced.
Decorations
Almond Pastes from Provence 70%
Shelf life*
Packaging
•
5 months
4 Kg basket
•
9 months
4 Kg basket
8 months
3,5 Kg basket
12 months
4 Kg basket
• •
•
• Recommanded
*Shelf life: from date of production.
25
Not possible
Service Products Valrhona offers a range of products to help you with your creations and optimize your time without compromising quality.
28
READY TO FILL
29
FINISHINGS
30
FILLINGS
31
DECORATING ARTICLES
31
CHOCOLATE DRINK
31
READY TO USE
27
Ready to Fill
FOR MAKING CHOCOLATE BONBONS
In addition to traditional hollow shells, Valrhona also offers three original shapes and sizes of ready-to-fill chocolate shells you can use to make chocolate bonbons, petits fours, small cakes and plated desserts. This range will help you stand out and create original compositions.
DARK CHOCOLATE HOLLOW FORM
DARK CHOCOLATE palet
1732 Dark chocolate 55% Ingredients: Cocoa 55% Sugar 43% - Fat 38%
Packaging: 1 box of 630 pieces Shelf life*: 12 months Weight: Approximately 2.2 g each
MILK CHOCOLATE palet
1733 Milk chocolate 35% Ingredients: Cocoa 35%
4326 Milk chocolate 35% Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39%
Sugar 43% - Milk 19% - Fat 39% Packaging: 1 box of 504 pieces Shelf life*: 10 months Weight: Approximately 2.6 g each
IVOIRE CHOCOLATE HOLLOW FORM
Dark chocolate 55% Ingredients: Cocoa 55% Sugar 43% - Fat 38%
Packaging: 1 box of 504 pieces Shelf life*: 12 months Weight: Approximately 2.6 g each
MILK CHOCOLATE HOLLOW FORM
4325
Packaging: 1 box of 630 pieces Shelf life*: 10 months Weight: Approximately 2.2 g each
1734 White chocolate 35% Ingredients: Cocoa 35% Sugar 43% - Milk 21% - Fat 41%
spheris
spheris
4322 Dark chocolate 55%
MIDI FORMAT: FOR MAKING MINI-CAKES
MINI FORMAT: FOR MAKING PETITS FOURS
Packaging: 1 box of 504 pieces Shelf life*: 8 months Weight: Approximately 2.6 g each
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Shelf life*: 12 months Weight: Approximately 1.5 g each
pyris
4323 Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Shelf life*: 12 months Weight: Approximately 1.3 g each
ovalis
Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each
pyris
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 2.9 g each
Dark chocolate 55%
DESSERT FORMAT: FOR MAKING DESSERTS
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each
ovalis
4319 Dark chocolate 55%
4320 Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37% Packaging:1 box of 45 pieces Shelf life*: 12 months Weight: Approximately 9.4 g each
pyris
4752 Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 343 pieces Shelf life*: 12 months Weight: Approximately 1.7 g each
spheris
4753 Dark chocolate 55%
ovalis
4324
4751
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 45 pieces Shelf life*: 12 months Weight: Approximately 12 g each
SOLSTIS
4321 Dark chocolate 55%
6409 Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 60 pieces Shelf life*: 12 months Weight: Approximately 10.8 g each
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 45 pieces Shelf life*: 12 months Weight: Approximately 9.6 g each
28
Service Products
Finishings Coatings and glazes are must-have products you need to finish off your desserts and pastries, helping you save time with guaranteed results!
NEUTRAL ABSOLU CRISTAL GLAZE
5010 Transparent and neutral in taste. Used at the core of your desserts or entremets cakes, this unique product guarantees and permits compositions with exceptional texture. When applied as clear glaze or as chocolate topping, it delivers one sparkling shiny result and holds impeccably whether handled cold or hot. Ingredients: Sugar 36% Packaging: 5 Kg sealed tub. Shelf life*: 12 months Before opening: 12 months in a cool, dry place After opening: 1 month in a refrigerator
SOFT ABSOLU GLAZE
2051
DARK CHOCOLATE GLAZE
39% minimum Cocoa Packaging: 1 Kg jar Shelf life*: 6 months Before opening: temperature < 20°C After opening: refrigerator/use within 4 days
*Shelf life: from date of production.
29
150
MILK CHOCOLATE GLAZE
152
18% minimum Cocoa
4,5% minimum Cocoa
Packaging: 5 Kg tub Shelf life*: 9 months Storage: In a cool, dry place between 16° and 18°C
Packaging: 5 Kg tub Shelf life*: 9 months Storage: In a cool, dry place between 16° and 18°C
Fillings Valrhona’s range of fillings perfectly adapts to your recipes for greater chocolate intensity and added crunch.
etnao guanaja
6896 Guanaja dark chocolate ganache
etnao passion
Packaging: Box of 40 Shelf life*: 8 months Weight: Approximately 20 g each
etnao praliné
6897 Milk chocolate and roasted hazelnut ganache
4341
etnao COCONUT
DARK CHOCOLATE CRUNCHY PEARLS
Packaging: 4 Kg bag Shelf life*: 14 months
172
DARK CHOCOLATE STICKS
230 sticks of dark chocolate 55% Pure cocoa butter
159
4719 Puffed grains coated in dark chocolate 55% Pure cocoa butter
CRUNCHY CARAMELIA PEARLS
171
COCOA BUTTER
DARK CHOCOLATE STICKS
300 sticks of dark chocolate 55% Pure cocoa butter
160
8425 Puffed grains coated in milk chocolate 36% with a delicious caramel taste Pure cocoa butter Packaging: 3 Kg bag Shelf life*: 12 months
Packaging: Box of 300 sticks Shelf life*: 14 months Weight: 5.5 g each
LIQUID CLARIFIED BUTTER
170 500 sticks of dark chocolate 55% Pure cocoa butter Packaging: Box of 500 sticks Shelf life*: 14 months Weight: 3.3 g each
5009
Ingredients:
Ingredients:
Ingredients:
100% cocoa - Fat 21%
100% cocoa butter Fat 100%
99.9% concentrated butter Maximum moisture 0.1%
Packaging: Box of 3 x 1 Kg bags Shelf life*: 24 months
Cocoa nibs
Coconut-flavored milk chocolate ganache
Packaging: 3 Kg bag Shelf life*: 14 months
Packaging: Box of 230 sticks Shelf life*: 14 months Weight: 7 g each
COCOA POWDER
6777
Packaging: Box of 40 Shelf life*: 8 months Weight: Approximately 20 g each
Dark chocolate 55% Pure cocoa butter
DARK CHOCOLATE STICKS
Milk chocolate and passion fruit purée ganache Packaging: Box of 40 Shelf life*: 8 months Weight: Approximately 20 g each
Packaging: Box of 40 Shelf life*: 8 months Weight: Approximately 20 g each
DARK CHOCOLATE PEARLS
6776
3285
Packaging: 3 Kg tub Shelf life*: 8 months
éclat d’or
Ingredients:
8029 Bits of crêpe dentelle
100% cocoa beans Fat 54%
Packaging: 4 Kg box (4 x 1 Kg bags) Shelf life*: 12 months
Packaging: 1 Kg bag Shelf life*: 12 months
30
Packaging: 2 Kg box Shelf life*: 12 months
Service Products
Decorating Articles DARK CHOCOLATE vermicelli
180
DARK CHOCOLATE SEQUINS
Pure cocoa butter
185
BLUE DECORATION
Packaging: 1 Kg box Shelf life*: 14 months
ORANGE DECORATION
Permanent Pure cocoa butter
Packaging: 1 Kg box Shelf life*: 14 months
143
141
Packaging: 3 x 1 Kg blocks Shelf life*: 12 months
YELLOW DECORATION
Between 1/10 and 15/4 Pure cocoa butter
144 Between 1/10 and 15/4 Pure cocoa butter
Packaging: 3 x 1 Kg blocks Shelf life*: 12 months
Packaging: 3 x 1 Kg blocks Shelf life*: 12 months
183 Pure cocoa butter
Packaging: 1 Kg box Shelf life*: 14 months
Pure cocoa butter
GREEN DECORATION
FINE DARK CHOCOLATE GRANULES
Pure cocoa butter
Packaging: 1 Kg box Shelf life*: 14 months
FINE DARK CHOCOLATE FLAKES
184
142 Permanent Orange flavored Pure cocoa butter
Packaging: 3 x 1 Kg blocks Shelf life*: 10 months
PINK DECORATION
146 Between 1/10 and 15/4 Pure cocoa butter Packaging: 3 x 1 Kg blocks Shelf life*: 12 months
Chocolate Drink Made with real pieces of chocolate so you can offer your customers delicious hot chocolate. A unique thick and creamy texture with a delicately sweet, intensely chocolate lingering flavor.
CELAYA HOT CHOCOLATE
3209 Chocolate drink with 17.5% dark chocolate Packaging: 6 x 1 Liter Shelf life*: 8 months
Ready to Use DARK CHOCOLATE MOUSSE & SOUFFLÉ
3717 Chocolate preparation for mousses and soufflés (65% chocolate) Ingredients: Cocoa 34% Sugar 32% - Milk 24% - Fat 20%
Packaging: 3 Kg basket Shelf life*: 6 months at 4°C Store at 4°C: max. 5 days after opening
31
*Shelf life: from date of production.
GB 10304. Crédits photos : Sophie Brandström - Ginko - P. Lippmann - T. Valla - J. Bryon - Y. Geoffray.
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