Valrhona Food Service Catalogue 2013/14

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.

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BLEND OF GRANDS CRUS

12

GRAND CRU DE TERROIR

14

PURE PASTES & BULK BARS

15

PROFESSIONAL SIGNATURE

16

Gourmet Creation

18

EXCLUSIVE VALRHONA INNOVATIONS

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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*

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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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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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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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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*

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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

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• 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

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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.

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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

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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

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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%

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12 months

5 Kg tub

5621

Almond Hazelnut

2261 2262

Intense caramelized flavor

50%

Almonds 25% Hazelnuts 25% Sugar 50% Fat 30%

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12 months

5 Kg tub 1,5 Kg tub

10859

fruity

old-fashioned crunchy fruity

*Shelf life: from date of production.

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• 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%

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Light Brown Hazelnut

2266

39%

Hazelnuts 39% Sugar 50% Cocoa butter 10% Fat 36%

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Ingredients

Chocolate fillings

7112: 1kg block

Code

Name

2266

Ice cream making

2264

Confectionary

Dark Chocolate Hazelnut 33%

Shelf life*

Packaging

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9 months

3 x 1 Kg blocks

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9 months

3 x 1 Kg blocks 1 Kg block

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9 months

5 Kg tub

• Recommanded

*Shelf life: from date of production.

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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%

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Almond Pastes from Provence

3211

50%

Almonds 50%

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“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

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5 months

4 Kg basket

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9 months

4 Kg basket

8 months

3,5 Kg basket

12 months

4 Kg basket

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• Recommanded

*Shelf life: from date of production.

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Not possible

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

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READY TO FILL

29

FINISHINGS

30

FILLINGS

31

DECORATING ARTICLES

31

CHOCOLATE DRINK

31

READY TO USE

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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

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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.

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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

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*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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