Valrhona bonbon catalgoue 2012

FINE CHOCOLATE BONBONS & INSTANT CAFÉ CATALOGUE Your Passion Deserves the Exceptional

New for 2011

4

New packaging

5

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.

VALRHONA’S Areas of expertise

SOME ADVICE

FINE CHOCOLATE BONBONS RANGE GANACHES

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.

PRALINÉS & GIANDUJAS NUTS AND CANDIED FRUITS EXCLUSIVE

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.

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.

PREMIUM LIQUEURS

SNACKING PRODUCT RANGE FANTAISIES BOUCHÉES

29 30 30 30 31

15

17

21

23

25

7 8

26

28

INSTANT CAFÉ RANGE

ÉCLATS

LINGOT

DÉLI-K PRALINÉ

CARRÉS

1

2

12

6

S N A C KIN G PR O D U CT R A N GE

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.

FIN E C H OC OL ATE B ON B ON S R AN GE

CONTENTS

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I N S TA N T C A F É RA NG E

TH E VA L R H O N A ST O R Y

NE W F O R 2 0 1 1 Citronnette . .......... 8395 Stick of candied lemon zest.

Coated in dark chocolate.

Refined bitter taste and zesty notes.

Gingembrette.......... 8396 Stick of candied ginger.

Coated in dark chocolate.

A fresh and powerful ginger taste.

Abricotine................ 8433 Whole, soft apricot.

Coated in milk chocolate.

Balanced fruity and creamy notes.

Granité Passion...... 8363

d die Can s it u r f P.16

OCTANS...................... 8393

P.22

Salty caramel flavored milk chocolate ganache made with Grand Cru Jivara Lactée 40%.

Coated in dark chocolate and decorated with gold and silver flakes.

Strong creamy taste with delicate caramel notes. Melting texture.

d die Can s it fru P.16

Galet Noir................ 8188

PRESERVES ALL THE FRESHNESS OF YOUR FINE CHOCOLATE BONBONS

ies»

is nta «fa

P.26

Almonds.

Coated in dark chocolate with a thin sugar shell. Dark grey decoration.

Notes of roasted nuts. An intense combination. Crispy texture.

d die Can s it fru P.16

Galet Lait.................. 8187

s»

isie

nta

«fa

P.26

ÉS» «GRANIT

P.17

ÉCLAT ANDOA NOIrE 70% .......................... ......8197

ATS

ÉCL

P.30

Organic, Fairtrade Blend of Grands Crus.

Citrus fruit & intense Bitterness.

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

» «TRUFFES

P.18

CARAFRUTTI ABRICOT................

372

Y FRUIT

CARAFRUTTI COCO.....................

385

P.9

MS CREA AND ND O ALM

MILLEFEUILLE........

4674

With protective film

Without protective film 4°C / 39°F Not recommended Condensation, moisture contamination, whitening: damages both the visual and gustatory aspect of the fine chocolate bonbons.

VALENCIA AMANDE.................

1422

P.9

MS CREA AND ND O M AL PASTES .15 P

MS CREA AND ND O ALM

PASTES .15 P

Available from 21 September 2011 to 31 December 2011.

» «PETITS ICES DEL

P.20

PASTES .15 P

ALICANTE...............

360

Y FRUIT

• Prevents odor contamination All the gustatory qualities of your fine chocolate bonbons are preserved.

4°C / 39°F Recommended.

Both box and contents are protected: freshness as well as visual and gustatory qualities of the product are preserved for longer.

16°C / 60°F Recommended.

BIGOUDINE.............

3897

SICILIA....................

3900

» EES UCH «BO

16°C / 60°F Still possible.

The protective film means the fine chocolate bonbons are protected from odor contamination, dust and insects etc.

Two storage options Storage at 4°C / 39°F or 16°C / 60°F: More flexibility depending on your storage capacity, your needs and preferences, etc.

Only one storage option: Storage at 16°C / 60°F

EXQUINOIX.............

364

P.9

THE BENEFITS OF STORING AT 4°C / 39°F The taste and texture of your fine chocolate bonbons are preserved for longer at 4°C / 39°F than when stored at 16°C / 60°F. • Keeps products intact The contents are protected and risk of damage from external elements is eliminated.

N ew d ecorat ions Y FRUIT

THE ADVANTAGES OF THIS NEW PROTECTIVE FILM • Prevents ambient moisture entering There is no condensation, which removes the risk of sugar bloom and slows fat bloom.

Almonds.

Coated in milk chocolate with a thin sugar shell. Light grey decoration.

Notes of roasted nut. A gourmet combination. Crispy texture.

Orange-flavored Grand Cru Guanaja 70% dark chocolate ganache.

Coated in dark chocolate and dusted with cocoa powder.

A creamy center. Powerful cocoa taste with an orange finish.

CARAFRUTTI GRIOTTE.................

3506

To guarantee both the freshness and the quality of your fine chocolate bonbons, Valrhona has changed the way its products are packaged: Boxes are partially vacuum-sealed using a particularly resistant plastic film offering total protection for your fine chocolate bonbons.

Thanks to this new protective film, your fine chocolate bonbons can be stored at 4°C / 39°F.

Ganache with passion fruit pulp.

Coated in milk chocolate and decorated with flakes of yellow fruit.

The tart freshness of passion fruit.

A delectably melting texture.

Truffe Guanaja-Orange.... 8394

» LES CEL «ÉTIN

Ne w pack agi ng

HOW TO STORE YOUR FINE CHOCOLATE BONBONS Upon receiving it, you can store the box of bonbons: - at 16°C / 60°F Or - thanks to the protective film, at 4°C / 39°F, after making sure that the box is closed and the protective film is intact.

P.28

» EES UCH «BO

Before opening, - If storing at 4°C / 39°F: leave the sealed box with the protective film intact at 16°C / 60°F for three hours before opening.

- If the box has been stored at 16°C / 60°F for a minimum of three hours: open immediately.

P.28

After opening, keep the opened box at 16°C / 60°F*. *Note: Do not store an opened box at 4°C / 39°F. Once the film has been opened, it will no longer protect against moisture contamination.

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FIN E C H OC OL ATE B ON B ON S R AN GE

So me ad v i ce A FEW TIPS ON HOW TO DELIGHT YOUR CUSTOMERS WITH VALRHONA’S FINE CHOCOLATE BONBONS In order to suggest products to your customers which best suit their tastes and expectations, you must correctly determine what they like and what they are looking for.

To do this, ask different questions that will help you better understand their expectations.

For example, you could ask: Are these chocolates a gift or are they for you?

Do you have a preference for dark, milk or white chocolate?

Do you prefer intensely chocolateflavored bonbons (ganache), ones with a sweeter filling (praliné, gianduja or almond paste) or fruity fillings?

Would you like to try out some new flavors from our range of spicy/ exotic/ unique bonbons?

Or do you prefer more traditional flavors?

FI NE CHOCOLATE BONBONS RANG E

Creating boxed Assortments There are a few subtleties to understand when it comes to individual chocolate bonbon assortments: Some have aromatic fillings with powerful and persistent aromas like mint, cinnamon or essential oils, and these bonbons can transfer their flavors to other chocolates if they are mixed. It is therefore not advisable to add them to your assortments.

For children Children tend to prefer milk chocolate ganaches and pralinés with more subtle, sweeter notes.

Storing chocolate bonbons Advise your customers to store their chocolate bonbons in a cool, dark place. They should be eaten before the Best Before Date written on the package.

NOTE about allergy advice Pralinés, almond pastes and giandujas all contain nuts either hazelnuts or almonds.

Be aware of the risk of nut allergies.

8

A ganache is a subtle blend of milk and chocolate combined with fruit, spices or alcohol.

12

Our fine chocolate bonbons should be eaten at room temperature in order to enjoy the full palate of flavors and textures.

15

NUTS AND CANDIED FRUIT - Fruits, nuts and chocolate A combination of nuts and candied fruits with dark or milk chocolate.

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CATERING TIPS

PRALINES AND GIANDUJAS - Gourmet delight Valrhona pralinés are made by blending nuts and sugar using a traditional hand-crafted process that brings out all the subtle nutty flavors. With the same care and attention that goes into the selection of our cocoa beans, Valrhona uses only the very best almonds and hazelnuts.

A Gianduja is a combination of roasted hazelnuts, cocoa beans and sugar, conched for several hours and then very finely ground.

TASTING TIPS

Advice on the tasting order When considering the order in which to taste chocolates, keep in mind the taste of the filling rather than that of the coating. Always taste bonbons with a strong-tasting filling or ones with a lot of character at the end of the tasting, and liqueur bonbons last, of course.

GANACHES - Creamy, melt-in-your-mouth textures

EXCLUSIVE - Originality and uniqueness Unique recipes, textures and shapes for an exclusive product range from Valrhona.

For restaurants All of the fine chocolate bonbons in this catalogue can be served alongside a dessert or as part of a coffee and sweets platter, as an accompaniment to a cup of tea or coffee or as a treat with the bill at the end of a meal; your guests will leave with a delicious taste of chocolate in their mouths.

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PREMIUM - Authentic selection Quality ingredients in natural recipes for individual chocolate bonbons with sophisticated shapes and festive decoration.

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LIQUEURS - Chocolate and liqueur combinations The subtle blend of Valrhona chocolate and carefully selected liqueurs.

For hotels Use Valrhona’s fine chocolate bonbons and Instant Café* range as in-room gifts to delight your clients. * Instant Café is a range of individually-wrapped gourmet chocolate and fine chocolate bonbons.

6

GANACHES

Pure chocolate

Fruity

• Characteristic chocolates with unique aromatic notes.

• For anyone who loves the pure taste of chocolate.

• Lightness, acidity and freshness in these sweet and fruity recipes.

• A perfect assortment of delicious chocolates for any time of year.

PALET OR...................... 368

CARAÏBE........................ 383

Dark chocolate ganache made from Grand Cru Guanaja 70%.

Coated in dark chocolate and decorated with gold leaf.

Powerful and lasting taste.

Dark chocolate ganache made from Grand Cru Caraibe 66%.

Coated in dark chocolate.

Lasting taste, very aromatic.

Sweet, fruity notes.

PALET ARGENT............. 404

JIVARA ALIZÉ............... 1423

“Creole” ganache with dark chocolate and milk chocolate.

Coated in milk chocolate and decorated with silver leaf.

Milky notes.

Milk chocolate ganache made from Grand Cru Jivara Lactée 40%.

Coated in milk chocolate.

Notes of caramel and vanilla.

GUANAJA AMER........... 376

CŒUR LAIT................. 4329

Dark chocolate ganache made from Grand Cru Guanaja 70%.

Coated in dark chocolate.

Powerful and lasting taste. Fruity notes.

Milk chocolate ganache made from Grand Cru Jivara Lactée 40%.

Coated in milk chocolate.

Notes of caramel and vanilla.

Striking taste.

GUANAJA LACTÉE........ 386 Milk chocolate ganache made from Grand Cru Guanaja Lactée 41%.

Coated in milk chocolate.

Sweet, fruity notes.

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

Coated in dark chocolate in a mandarin segment shape.

Subtle fruity notes.

OTHELLO FRAMBOISE................... 370 Ganache with raspberry pulp.

Coated in dark chocolate.

Red berry notes.

CARAFRUTTI GRIOTTE...................... 3506

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

Coated in dark chocolate.

Tart notes.

CARAFRUTTI ABRICOT....................... 372

Ganache flavored with pear.

Coated in dark chocolate, in a pear shape.

Intense.

Collection

Ganache with blackcurrant pulp.

Coated in Ivoire white chocolate.

Tart notes.

GANACHE GRAND CRU

GANACHE GRAND CRU

Dark chocolate ganache made from Grand Cru Macaé 2%.

Coated in dark chocolate.

Dried apricots & Black tea.

Dark chocolate ganache made from Grand Cru Nyangbo 68%.

Coated in dark chocolate.

Rounded chocolate notes and a touch of spice.

Sophisticated & Chocolaty.

GANACHE GRAND CRU

GANACHE GRAND CRU

Dark chocolate ganache made from Grand Cru Manjari 64%.

Coated in dark chocolate.

Tart & Berries.

Dark chocolate ganache made from Grand Cru Abinao 85%.

Coated in dark chocolate.

A subtle hint of bitterness brought out by powerful tannins.

Powerful & Tannic.

MACAÉ........................ 7372

CARAFRUTTI COCO............................ 385 Milk chocolate ganache with caramelized coconut pulp.

Coated in milk chocolate.

Fruity and caramel notes.

Creamy texture.

NYANGBO.................... 7374

MANJARI..................... 7373

ABINAO........................ 7375

8

NewORATION DEC

Milk chocolate ganache with caramelized apricot pulp.

Coated in dark chocolate.

Fruity and caramel notes.

Creamy texture.

IVOIRE CASSIS............ 3022

• Subtle and elegant pure chocolate decorations.

• A unique collection that is perfect for gift boxes.

DEC

Milk chocolate ganache with caramelized Morello cherry pulp.

Coated in dark chocolate.

Fruity and caramel notes.

Creamy texture.

GANACHE POIRE.......... 421

Grands Crus

NewORATION

Available from 21 September 2011 to 31 December 2011.

9

NewORATION DEC

FIN E C H OC OL ATE B ON B ON S R AN GE

GANACHES

GANACHES

Gourmet

Gourmet

• A selection of delectable flavors to satisfy every palate including coffee, tea, spices and nuts.

Menthe Vive................ 496 Ganache flavored with mint.

Coated in dark chocolate.

Intense and refreshing.

GANACHE Marrons..................... 380

Ganache Thé Jasmin................ 2545

Ganache Cannelle................... 2546

Ganache made from sweet chestnut cream.

Coated in dark chocolate, in a chestnut shape.

Notes of vanilla. Creamy.

Ganache infused with Chinese jasmine green tea.

Coated in dark chocolate and decorated with a transfer symbolizing tea leaves.

Very flowery notes.

Ganache flavored with cinnamon.

Coated in milk chocolate and decorated with a transfer symbolizing cinnamon sticks.

Spicy notes.

Ganache Moka........ 2548

Ganache Vanille....................... 2547

Myriade..................... 4295 Cardamom infused ganache with coffee on an orange fruit jelly base.

Coated in dark chocolate, decorated with candied fruit nibs and topped with coffee-flavored chocolate.

The taste of Arabica with slightly tart notes. Soft, melting texture.

Café Noir.................... 366 Coffee ganache.

Coated in dark chocolate and decorated with coffee-flavored chocolate.

Arabica coffee notes.

Ganache with Ethiopian Mocha coffee.

Coated in dark chocolate and decorated with a transfer symbolizing coffee beans.

Very aromatic.

Ganache flavored with vanilla extract.

Coated in milk chocolate and decorated with a transfer symbolizing vanilla bean pods.

Spicy notes.

Cœur Noir................ 4328

Café Crème................ 390

Ivoire white chocolate ganache, with tiramisu flavor.

Coated in dark chocolate.

Melting texture.

Coffee ganache.

Coated in Ivoire white chocolate and decorated with coffee-flavored chocolate.

Arabica coffee notes.

Chapka Noir............... 495 Dark chocolate ganache.

Coated in dark chocolate and decorated with chopped almonds.

Lasting taste.

GANACHES

Caramel Salé.......... 4683

Liqueurs

Salty caramel ganache.

Coated in milk chocolate and decorated with sugar.

Caramel notes.

• The perfect balance of chocolate and liqueur.

• Enjoyed by adults.

Douce Amande ...........498

Chapka Lait.............. 1424

“Creole” ganache, dark chocolate and milk chocolate flavored with almond.

Coated in milk chocolate, in an almond shape.

Fruity and sweet.

Milk chocolate ganache.

Coated in milk chocolate and decorated with chopped almonds.

Subtle notes of caramel and vanilla.

Ganache Rhum........ 7884

Ganache Grand Marnier........ 7883

Ganache flavored with rum.

Coated in milk chocolate and decorated with dark chocolate.

Intense.

Ganache flavored with Grand Marnier® liqueur.

Coated in Ivoire white chocolate and decorated with dark chocolate.

Aromatic.

Cœur Ivoire............. 4330 Ganache flavored with Grand Marnier® liqueur.

Coated in Ivoire white chocolate.

Aromatic.

Available from 21 September 2011 to 31 December 2011.

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FIN E C H OC OL ATE B ON B ON S R AN GE

GANACHES

PRALINES & GIANDUJAS

Simply nuts

Gourmet

• Pure and intense nutty flavors.

• Smooth texture.

• A selection of delectable gourmet flavors to satisfy every palate including Gianduja, orange, nougat, coconut…

Rinette Noire........... 1869

Praliné Intense Noir............. 3019

Hand-made chocolate.

Hazelnut praline and chopped almonds.

Coated in dark chocolate decorated with milk chocolate.

Very fine, delicate crunchy texture.

Intense almond hazelnut praline.

Coated in dark chocolate and decorated with a fine drop of Ivoire white chocolate.

Intense nutty taste and roasted notes.

Fine texture.

Praliné Intense Lait.............. 3020

Praliné Douceur Noir.......... 3289

Intense almond hazelnut praline.

Coated in milk chocolate and decorated with a fine drop of dark chocolate.

Intense nutty taste and roasted notes.

Fine texture.

Almond hazelnut praline.

Coated in dark chocolate.

Well balanced nutty and caramel taste.

Carré Praliné Lait................................ 402

Praliné Intense Ivoire.......... 3505

Almond praline.

Coated in milk chocolate and decorated with dark chocolate.

Well balanced nutty and caramel taste.

Intense almond hazelnut praline.

Coated in Ivoire white chocolate and decorated with a fine drop of dark chocolate.

Intense nutty taste and roasted notes.

Fine texture.

Rinette Lait................. 405

Pralicoco................ 4299

Hand-made chocolate.

Hazelnut praline and chopped almonds.

Coated in milk chocolate and decorated with dark chocolate.

Very fine, delicate crunchy texture.

Almond praline and coconut.

Coated in dark chocolate and decorated with Ivoire white chocolate.

Nutty taste and fruity notes.

Praliné Orange....... 3021

Rinette Ivoire........... 1870

Almond praline and pieces of orange.

Coated in dark chocolate.

Tart and fruity notes.

Hand-made chocolate.

Hazelnut praline and chopped almonds.

Coated in Ivoire white chocolate and decorated with dark chocolate.

Very fine, delicate crunchy texture.

Gianduja Citron..... 3024 Milk Gianduja flavored with lemon.

Coated in milk chocolate.

Tart notes. Creamy.

Carré Praliné Ivoire............................ 369 Almond praline.

Coated in Ivoire white chocolate and decorated with dark chocolate.

Well balanced nutty and caramel taste.

Chardon Praliné Bleu.............................. 450 Hazelnut praline and chopped caramelized almonds.

Blue coating.

Caramel notes. Crunchy.

Available from 21 September 2011 to 31 December 2011.

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PRALINES & GIANDUJAS

NUTS AND CANDIED FRUITS

Textures

Almond creams and pastes

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

• Moist, melting and soft textures.

• Enjoyed by those who love the sweet things.

Malakoff Noir........... 371 Almond and hazelnut praline.

Coated in dark chocolate and decorated with chopped almonds.

Nutty notes. Melting texture.

Praliné Craquant................. 4297 Intense almond and hazelnut praliné with crisp cereals.

Coated in dark chocolate and decorated with milk chocolate.

Strong, nutty flavor with roasted notes.

Crispy texture.

Malakoff Lait............ 427 Almond and hazelnut praline.

Coated in milk chocolate and decorated with chopped almonds.

Nutty notes. Melting texture.

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

Coated in dark chocolate.

Honey notes. Crunchy.

Grêta Noir.................. 365 Almond and hazelnut praline.

Coated in dark chocolate and decorated with chopped almonds.

Nutty notes. Melting texture.

Praliné Nougatine................. 1425 Grêta Lait................... 403

Almond praline with crispy nougatine.

Coated in milk chocolate.

Nutty and caramel notes.

Very crispy texture.

Almond and hazelnut praline.

Coated in milk chocolate and decorated with chopped almonds.

Nutty notes. Melting texture.

Exquinoix.................... 364

NewORATION DEC

Ganache flavored with walnut essence.

Coated in dark chocolate.

Nutty notes.

Valencia Amande.... 1422

NewORATION DEC

Almond cream.

Coated in dark chocolate.

Bitter almond notes .Very creamy.

Alicante...................... 360

Almond and walnut paste with Armagnac liqueur and coffee.

Coated in dark chocolate and decorated with caramelized chopped pecans.

Nutty notes.

NewORATION DEC

Pistachio and almond cream.

Coated in dark chocolate.

Well balanced nutty taste.

Creamy texture.

Brin d’Amande Noir............................ 3509 Almond paste 50%.

Coated in dark chocolate.

Bitter almonds and nutty notes.

Gianduja Noisettes.................. 3023

Pralifeuilleté Noir............................ 1875

Brin d’Amande Lait.............................. 3508

Milk Gianduja with chopped hazelnuts.

Coated in dark chocolate.

Intense nutty flavor. Creamy.

Almond praline mixed with wafer-thin crepe crumbs.

Coated in dark chocolate.

Roasted notes. Crispy.

Almond paste 50%.

Coated in milk chocolate.

Bitter almonds and nutty notes.

Arwen........................ 4298

Pralifeuilleté Lait.............................. 1876

Milk Gianduja with Breton crepe flakes.

Coated in dark chocolate.

Nutty notes. Melting, crispy texture.

Almond praline mixed with wafer-thin crepe crumbs.

Coated in milk chocolate.

Roasted notes. Crispy.

Available from 21 September 2011 to 31 December 2011.

Available from 21 September 2011 to 31 December 2011.

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Trésor de Pécan Noir............................ 1873

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FIN E C H OC OL ATE B ON B ON S R AN GE

PRALINES & GIANDUJAS

EXCLUSIVE

“Granités”

Nuts

• Understated yet dynamic shape.

• A creamy liquid refreshing texture.

• Coated in chocolate and with a decoration that indicates the filling flavor.

• Crunchy, smooth or crispy textures.

• Enjoyed by those who love new sensations.

Granité Passion...... 8363

Méditerraneen Noir............................ 1882

New 1 201

Ganache with passion fruit pulp.

Coated in milk chocolate and decorated with flakes of yellow fruit.

The tart freshness of passion fruit.

A delectably melting texture.

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

Fruity and nutty notes. Crunchy.

Méditerraneen Lait.............................. 1883

Croquant Nougatine Noir............................ 2092

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

Fruity and nutty notes. Crunchy.

Almond nougatine.

Coated in dark chocolate and decorated with almond chips.

Nutty notes and caramel. Very crispy.

Nougat...................... 2094

Granité Fruits Rouges-Violette..... 5727 Ganache with redcurrant and blackcurrant pulp, flavored with violet.

Coated in dark chocolate and decorated with candied violet chips.

Tart, fruity notes. Melting texture.

Croquant Nougatine Lait.............................. 2093

Nougat from Montélimar.

Coated in dark chocolate.

Honey and nutty notes. Tender.

Almond nougatine.

Coated in milk chocolate and decorated with almond chips.

Nutty notes and caramel. Very crispy.

Granité Framboise & Litchi....................... 5117

Granité Grué........... 5115 Dark chocolate ganache infused with the flavor of cocoa nibs.

Coated in dark chocolate and decorated with cocoa nibs.

Powerful, lasting taste.

Ganache with raspberry and litchi pulp.

Coated in dark chocolate and decorated with of red berry crystals.

Tart, fruity notes. Melting texture.

Candied fruit • Real 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.

Orangette.................. 367

Gingembrette.......... 8396

Stick of candied orange zest.

Coated in dark chocolate.

Tart, fruity notes.

Stick of candied ginger.

Coated in dark chocolate.

A fresh and powerful ginger taste.

Citronnette . .......... 8395

New 1 201

Abricotine................ 8433

Stick of candied lemon zest.

Coated in dark chocolate.

Refined bitter taste and zesty notes.

Granité Praliné Fruité......................... 5116 Almond and hazelnut fruity praline.

Coated in milk chocolate and decorated with chopped almonds.

Nutty notes.

New 1 201

New 1 201

Whole, soft apricot.

Coated in milk chocolate.

Balanced fruity and creamy notes.

Available from 21 September 2011 to 31 December 2011.

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NUTS AND CANDIED FRUITS

EXCLUSIVE

“Truffes”

“Tentations”

• A delectable selection.

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

• Their taste is made even more delicious by their refined, delicate shape.

• To be enjoyed anytime: a gourmet snack, served with coffee, an introduction to chocolate tasting or as a tasty gift.

Séduction Poire..... 6848 Truffe Guanaja...... 7364

Ganache with Williams pear pulp.

Coated in dark chocolate and decorated with Ivoire chocolate.

Sweetness and elegance.

Dark chocolate ganache made from Grand Cru Guanaja 70%.

Coated in dark chocolate.

Powerful and long-lasting flavor.

Melting center.

Truffe Guanaja-Orange.... 8394 Orange-flavored Grand Cru Guanaja 70% dark chocolate ganache.

Coated in dark chocolate and dusted with cocoa powder.

A creamy center. Powerful cocoa taste with an orange finish.

Truffe Croustipraliné....... 7366

New 1 201

Almond and hazelnut fruity praline mixed with crisp cereals.

Coated in dark chocolate and decorated with chopped almonds.

Crispy texture. Melting center.

Truffe Tanariva Caramel ................... 7365

Truffe Citron . ....... 7368 Ganache with lemon pulp.

Yellow coating.

Sweet and tart notes.

Melting center.

Caramel and milk chocolate ganache made from Grand Cru Tanariva Lactée 33%.

Coated in milk chocolate.

A hint of salt. Melting center.

Truffe Rhum Coco............... 7370 Ganache flavored with rum.

Coated in dark chocolate and decorated with coconut flakes.

Intense. Melting center.

Available from 21 September 2011 to 31 December 2011.

Séduction Cappuccino.............. 6847

Addiction Pamplemousse........ 6846

Milk chocolate ganache with coffee infusion.

Coated in dark chocolate and decorated with milk chocolate.

Strength and sweetness.

Almond and hazelnut praline flavored with grapefruit.

Coated in dark chocolate and decorated with chopped almonds.

Sweetly refreshing.

Séduction Bergame.................... 6841

Addiction Cardamome.............. 6845

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

Coated in dark chocolate and decorated with milk chocolate.

Sweetness.

Almond and hazelnut praline flavored with cardamom.

Coated in milk chocolate and decorated with chopped almonds.

Spicy notes.

Séduction Orizaba...................... 6842

Addiction Craquante............... 6844

Milk chocolate ganache made from Grand Cru Orizaba Lactée 39%.

Coated in milk chocolate and decorated in Ivoire white chocolate.

Refinement and exceptional melt-in-your-mouth texture.

Almond and hazelnut praline, and crunchy fruity praline.

Coated in milk chocolate and decorated with chopped almonds.

Crunchy texture and gourmet notes.

Available from 21 September 2011 to 31 December 2011.

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19

FIN E C H OC OL ATE B ON B ON S R AN GE

EXCLUSIVE

PREMIUM

“Petits Délices”

“Fraîcheurs”

• Recipes inspired by tasty traditional cakes and pastries.

• Attractive shapes and decorations.

• Pure shapes and subtle decoration.

Macchiato................ 7446

Inspiration Pain D’Epices............ 6088

Dark chocolate ganache with coffee.

Coated in milk chocolate.

Strength and sweetness.

Almond paste, candied orange peel with honey and 7 spices.

Coated in dark chocolate and decorated with candied fruit nibs.

Soft texture. Spicy and fruity notes.

Forêt Noire.............. 4676

Tiramisu..................... 5728

Truffe Caraïbe........ 3510

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

Coated in dark chocolate and decorated with dark chocolate sparkles.

Fruity and alcohol notes.

Ivoire white chocolate ganache with tiramisu flavor.

Coated in milk chocolate and decorated with chocolate pieces.

Melting texture.

Dark chocolate ganache made from Grand Cru Caraïbe 66%.

Coated in dark chocolate and dusted with cocoa powder.

Tender, melt-in-your-mouth ganache made with dairy cream with fruity chocolate.

Caracitron.............. 5736 Ganache with caramelized lemon pulp.

Coated in milk chocolate.

Piémontais................ 5738

Tarte Tatin................ 4677

Crème Caramel....... 5120

Caramelized apple ganache with vanilla flavoring.

Coated in milk chocolate.

Caramel texture.

Caramel ganache with vanilla.

Coated in dark chocolate and decorated with brown sugar.

Vanilla notes. Melting texture.

Succés...................... 5119

Tarte au Citron...... 4679

Fruity praline mixed with Succès biscuit.

Coated in dark chocolate and decorated with milk chocolate.

Nutty notes. Crispy texture.

Lemon ganache sprinkled with crushed biscuit.

Coated in milk chocolate.

Creamy and crispy texture.

Tart notes.

Tarte au Chocolat............ 4678 Dark chocolate ganache made from Grand Cru Guanaja 70% sprinkled with crushed biscuit.

Coated in dark chocolate.

Powerful and lasting taste.

Creamy and crispy texture.

Dark chocolate ganache made from Grand Cru Taïnori 64% Coated in dark chocolate.

Yellow fruit presented with an expansive refreshing sensation.

Pécan......................... 7445 Dark chocolate ganache made from Grand Cru Manjari 64%.

Coated in dark chocolate.

Slightly tart notes of red berries and nuts.

Tanariva.................... 6090

Ganache with raspberry pulp sprinkled with crushed biscuit.

Coated in milk chocolate.

Fruity notes.

Melting and crunchy texture.

Milk chocolate ganache made from Grand Cru Tanariva Lactée 33%.

Coated in milk chocolate.

Balanced milky sweetness followed by very pronounced notes of caramel.

Millefeuille............. 4674

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

Coated in dark chocolate and decorated with a touch of gold.

Very aromatic.

Ganache flavored with vanilla extract on a bed of milk Gianduja blended with wafer-thin crepe crumbs.

Coated in Ivoire white chocolate.

Creamy and crispy texture.

Hazelnut praline 60% with pecan pieces.

Coated in milk chocolate.

Intense nutty taste and roasted notes.

Crunchy texture.

Manjari..................... 5734

Crumble Framboise................. 5118

Opéra......................... 4680

Hazelnut praline 60%.

Coated in milk chocolate.

Intense roasted nuts taste and caramel notes.

Taïnori....................... 6089

NewORATION DEC

Armor........................ 6091 Hazelnut praline 60% and wafer-thin crepe crumbs.

Coated in dark chocolate.

Intense nutty taste. Crispy texture.

Miel............................. 7447

Nocta......................... 6092

Honey ganache.

Coated in dark chocolate.

Milk Gianduja with hazelnut pieces.

Coated in Ivoire white chocolate.

Available from 21 September 2011 to 31 December 2011.

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21

FIN E C H OC OL ATE B ON B ON S R AN GE

EXCLUSIVE

LIQUEURS

“étincelles”

“Confiseurs”

• A festive selection wrapped in silver and gold.

• Liqueur chocolates wrapped in colorful shiny paper.

• Perfect for adults.

Ariès........................... 2397

Octans...................... 8393

Dark chocolate ganache made from Grand Cru Caraïbe 66%.

Coated in dark chocolate and decorated with a touch of silver.

Long-tasting flavor and aromatic.

Salty caramel flavored milk chocolate ganache made with Grand Cru Jivara Lactée 40%.

Coated in dark chocolate and decorated with gold and silver flakes.

Strong creamy taste with delicate caramel notes. Melting texture.

New 1 201

Antharès.................. 2394

Altaïr......................... 3026

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

Coated in dark chocolate and decorated with flakes of gold and silver.

Sweetness.

Hazelnut praline 60% with pecan pieces.

Coated in dark chocolate and decorated with a stroke of dark chocolate and a touch of silver.

Intense nutty taste and roasted notes.

Crunchy texture.

Oriana........................ 2864

Polaris...................... 4284

Hazelnut praline 60% and wafer-thin crepe crumbs with five spice.

Coated in milk chocolate and decorated with a touch of silver.

Intense nutty taste and spicy notes.

Crispy texture.

Milk chocolate and coffee ganache with a hint of whisky.

Coated in Ivoire white chocolate and decorated with a touch of gold.

Melting.

Lyra............................ 4285

New PE I reC

Sextans..................... 2865

Passion fruit ganache.

Coated in milk chocolate and decorated with a touch of gold.

Smooth texture. Good balance with hints of passion fruit and creamy notes.

Almond paste from Provence 70%.

Coated in dark chocolate and decorated with flakes of gold and silver.

Delicious melting texture.

Auriga........................ 2861

Atria........................... 6823

A red berry ganache with a hint of blackberry liqueur.

Coated in Ivoire white chocolate and decorated with flakes of gold and silver.

Milk gianduja and Breton crepe flakes.

Coated in dark chocolate and decorated with flakes of gold and silver.

Crispy texture.

Vega........................... 2863

Cerise & Kirsch......... 381

Confiseur Mirabelle.................. 4327

A cherry, kirsch (50°) and fondant.

Molded dark chocolate shell wrapped in shiny red paper.

Powerful, with notes of cherry stones.

Mirabelle plum brandy (60°).

Coated in dark chocolate and wrapped in shiny yellow paper.

Fruity notes.

Confiseur Framboise................... 483

Confiseur Chartreuse............... 481

Raspberry brandy (60°).

Coated in dark chocolate and wrapped in shiny fuchsia paper.

Fruity notes.

Green Chartreuse (70°).

Coated in dark chocolate and wrapped in shiny green paper.

Aromatic notes of green plants.

Confiseur Kirsch..... 486

Confiseur Cognac....................... 482

Kirsch brandy (50°).

Coated in dark chocolate and wrapped in shiny red paper.

Powerful with notes of cherry stones.

French brandy (60°).

Coated in dark chocolate and wrapped in shiny apricot-colored paper.

Strong, sweet with amber notes.

Confiseur Poire........ 487

Confiseur Grand Marnier®........ 484

Williams pear brandy (50°).

Coated in dark chocolate and wrapped in shiny golden paper.

Fruity notes. Intense.

Grand Marnier (50°).

Coated in dark chocolate and wrapped in shiny orange paper.

Orange notes. ®

Persea....................... 4687

Hazelnut praline 60%.

Coated in milk chocolate and decorated with a touch of silver.

Intense roasted nuts taste and caramel notes.

Hazelnut praline 60% and grated coconut.

Coated in dark chocolate and decorated with a touch of silver.

Melting texture.

PANACHÉ CONFISEUR...................... 3301 2 Kg assortment: Raspberry, Kirsch, Pear.

Coated in dark chocolate and wrapped in shiny paper.

Fruity notes.

Androma................... 2867 Milk Gianduja with hazelnut pieces.

Coated in milk chocolate and decorated with flakes of silver.

Gourmet flavors. Crunchy texture.

Available from 19 October 2011 to 31 December 2011

22

Available from 21 September 2011 to 31 December 2011.

23

FIN E C H OC OL ATE B ON B ON S R AN GE

PREMIUM

SN AC KIN G P R ODUCT R AN GE

LIQUEURS

“Chardons” • Thistle-shaped, liqueur-filled colored chocolates.

• Perfect for adults.

Chardon Cassis........ 467

Chardon Mirabelle.................... 465

Infused with blackcurrant (40°) and blackcurrant buds.

Mauve coating.

Intense berry flavors.

Aged Mirabelle plum brandy (60°).

Yellow coating.

Fruity notes.

Not available in the USA.

SNAC KING P RODUC T RANG E

Chardon Poire.......... 466

Chardon Genepi........ 462

Williams pear brandy (45°).

Coated in dark chocolate.

Fruity notes. Intense.

Genepi (86°).

Green coating.

Plant flavors.

Chardon Grand Marnier®........ 463

Chardon Kirsch....... 464 Kirsch brandy (50°).

Blue coating.

Powerful with notes of cherry stones.

Grand Marnier® liqueur (50°).

Orange coating.

Orange notes.

26

“Fantaisies” Chocolate- or gianduja-coated nut products and candied fruits for a gourmet snack.

28

“Bouchées” A range of bouchée recipes in a slightly more generous portion.

Chardon Framboise................... 461

Chardon Armagnac................... 460

Raspberry brandy (60°).

Pink coating.

Fruity notes.

Armagnac liqueur (60°).

Coated in Ivoire white chocolate.

Fruity. Sweet.

Panaché Chardon................... 3300 4 Kg assortment: Armagnac, Raspberry, Kirsch, Grand Marnier®, Mirabelle, Pear. coated in colored decorations.

Fruity notes. Intense.

Not available in the USA.

Available from 21 September 2011 to 31 December 2011.

24

25

SNACKING PRODUCT RANGE

“Fantaisies”

“Fantaisies”

• Perfect for selling in bags and in snack-sized portions.

Amandas Noir............ 550

Galet Noir................ 8188

Almonds.

Coated in dark chocolate.

Notes of roasted nuts. Crispy texture.

Almonds Coated in dark chocolate with a thin sugar shell.

Dark grey decoration.

Notes of roasted nuts. An intense combination. Crispy texture.

Galet Lait.................. 8187

Amandas Lait............. 551

Almonds Coated in milk chocolate with a thin sugar shell.

Light grey decoration.

Notes of roasted nut. A gourmet combination. Crispy texture.

Almonds.

Coated in milk chocolate.

Notes of roasted nuts. Crispy texture.

Hazelnuts.

Coated in dark chocolate.

Notes of roasted nuts. Crispy texture.

Hazelnuts.

Coated in milk chocolate.

Notes of roasted nuts. Crispy texture.

26

Crunchy pure butter biscuits.

Coated in milk chocolate.

Sweet chocolate taste.

Almonds.

Coated in Gianduja and dusted with cocoa.

Intense cocoa taste. Crispy and melting.

New 1 201

Citrons Confits Lait.............................. 5300

Amandes Gianduja Sucre Glace.............. 552

Delicate candied lemon zests.

Coated in milk chocolate.

Sweet chocolate taste.

Almonds.

Coated in Gianduja and dusted with confectioners’ sugar.

Sweet. Nutty and praline notes.

Crunchy and melting.

Figues Lait................ 5303

Diced candied orange zests.

Coated in dark chocolate.

Tart, fruity notes.

Delicious sun-dried figs.

Coated in milk chocolate.

Sweet chocolate taste.

Carrés Nougatine Lait.............................. 3294

Grains de Café Chocolat.................... 573

Haricots Blancs...... 565

Hazelnut nougatine.

Coated in milk chocolate, square shaped.

Nutty notes. Crispy.

Dark chocolate flavored with coffee.

Molded in a coffee bean shape.

Arabica coffee notes.

Hazelnut nougatine.

Coated in dark chocolate, square shaped.

Nutty notes. Crispy.

Avelinas Lait.............. 555

Biscuits Lait............. 5301

Amandes Gianduja Cacao.......................... 553

Mini Orangettes..... 3295

Carrés Nougatine Noir............................ 3293

Avelinas Noir............. 554

New 1 201

Almond nougatine.

Coated in Ivoire white chocolate, and bean-shaped.

Vanilla notes. Crispy.

27

SN AC KIN G P R ODUCT R AN GE

SNACKING PRODUCT RANGE

I N STAN T C AF É R AN GE

SNACKING PRODUCT RANGE

“Bouchées” • Perfect for your chocolate snacks range.

Oblique Noir............ 3888 Dark chocolate ganache made from Grand Cru Guanaja 70%.

Coated in dark chocolate and decorated with a touch of gold.

Powerful and lasting taste.

Melting texture.

Box of 30 chocolates.

Oblique Lait............. 3889

Bigoudine.................. 3897

Milk chocolate ganache made from Grand Cru Jivara Lactée 40%.

Coated in milk chocolate and decorated with a touch of silver.

Caramel and vanilla notes.

Melting texture.

Box of 30 chocolates.

Milk Gianduja with Breton crepe flakes.

Coated in dark chocolate. Decorated with cubes of dried apricot and chopped almonds.

Nutty notes. Melting, crunchy texture.

Box of 30 chocolates.

DEC

INS TAN T CA FÉ RANG E

Croquantine Lait.... 4291

Ovaline...................... 3892

Milk Gianduja with crisp cereals.

Coated in milk chocolate and decorated with dark chocolate.

Nutty notes. Fine, crunchy texture.

Box of 30 chocolates.

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

Coated in dark chocolate. Decorated with fruit and coffee-flavored chocolate.

Arabica coffee notes with tart notes.

A soft, melting texture.

Box of 32 chocolates.

Roc Noir.................... 3893

NewORATION

30

An exclusive shape, striking packaging, a practical dispenser box.

New: Eclat Andoa Noire 70% - Organic, fairtrade dark chocolate.

30

Croquantine Ivoire.......................... 3895

New recipe

30

Sicilia......................... 3900

Almond praline with wafer-thin crepe crumbs.

Coated in dark chocolate and decorated with chopped hazelnuts.

Nutty notes. Crispy texture.

Box of 24 chocolates.

Almond paste and pistachio paste.

Coated in dark chocolate.

Finely balanced nutty taste.

Soft, tender texture.

Box of 32 chocolates.

DELI-K PRALINÉ A sophisticated recipe combining Valrhona dark chocolate with a crispy praliné center.

31 Roc Grains............... 4684

LINGOT A gourmet fine chocolate bonbon combining daring textures and warm aromas, wrapped in a sophisticated package.

Dark Gianduja with crisp cereals.

Coated in Ivoire white chocolate and decorated with dark chocolate.

Nutty notes. Fine, crunchy texture.

Box of 30 chocolates.

Intense almond hazelnut praline.

Coated in dark chocolate.

Intense nutty taste with roasted notes.

Smooth, melting texture.

Box of 24 chocolates.

ÉCLATS

New RATION O DEC

CARRéS Valrhona’s legendary chocolate squares to serve with coffee for an introduction to all the exceptional flavors of Valrhona’s most legendary dark and milk chocolates.

Not available in the USA.

Roc Lait..................... 3894

Coco.......................... 3899

Almond praline with wafer-thin crepe crumbs.

Coated in milk chocolate.

Nutty notes. Crispy texture.

Box of 24 chocolates.

Finely grated coconut paste.

Coated in dark chocolate and decorated with Ivoire white chocolate.

Intensely fruity flavor. Soft, tender texture.

Box of 36 chocolates.

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29

INSTANT CAFÉ RANGE

INSTANT CAFÉ RANGE

éclats Lingot Déli-K Praliné

Carrés

éclats

Carrés

• Exclusive • Attractive • Practical

• Classic • Tasting • Symbolic

ÉCLAT ANDOA NOIrE 70% .................................... 8197

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

Organic, 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 sublte nuances to develop and come to the fore.

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

Lingot

New 1 201

Guanaja 70%.............. 510

Jivara Lactée 40%... 1896

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

Creamy & 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.

Caraïbe 66%................ 511

Manjari 64% ............ 1895

Balanced & 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.

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

Déli-K Praliné

• Warm • Generous • Distinguished

• Sophisticated • Gourmet • Innovative

lingot........................ 3782

deli-k PRALINE.......... 5796

Milk chocolate Gianduja and wafer-thin crepe crumbs.

Wrapped in milk chocolate.

Sweet, nutty notes.

A melting, crispy texture.

Almond praliné, crispy crepe pieces and puffed rice.

Coated in dark chocolate.

Personalized Chocolates Valrhona offers you the possibility to customize the wrappers, making the sweetest ambassador for your business.

Special for the holiday season Try limited-edition Guanaja 70% and Jivara Lactée 40% squares wrapped in seasonal papers.

Guanaja 70%............ 8210 Bittersweet & Elegant

Jivara Lactée 40%... 8211 Creamy & Chocolaty

Available from 21 September 2011 to 31 December 2011.

30

New 1 201

31

New 1 201

FACTORY & HEAD OFFICE CHOCOLATERIE VALRHONA 26600 Tain l’Hermitage - FRANCE Tel.: +33 (0)4 75 07 90 90 Fax: +33 (0)4 75 08 05 17 www.valrhona.com

VALRHONA ESPAÑA S.L. C/Pau Claris 95 1° - 1A 08009 BARCELONA

VALRHONA ITALIA S.R.L. Piazza Gerusalemme, 7 20150 MILANO

VALRHONA JAPON S.A. Kubodera Twin Tower BLDG 6 F 2-9-4 Kudan-Minami Chiyoda-Ku TOKYO 102-0074

VALRHONA INC 45 Main Street, Suite 1054 – Brooklyn NEW YORK 11201

VALRHONA HONG KONG OFFICE Flat D, 25/F, Prosperous Commercial Building, 54 Jardine’s Bazaar st, Causeway Bay, HONG KONG

ÉCOLES DU GRAND CHOCOLAT VALRHONA ÉCOLE VALRHONA TAIN +33 (0)4 75 07 90 95 8, quai du Général de Gaulle 26600 TAIN L’HERMITAGE

ÉCOLE VALRHONA TOKYO Kubodera Twin Tower BLDG 5 F 2-9-4 Kudan-Minami Chiyoda-ku TOKYO 102-0074

ÉCOLE VALRHONA PARIS / VERSAILLES 91, rue Joseph Bertrand 78220 VIROFLAY

VALRHONA - 26600 Tain l’Hermitage - France - Tel.: + 33 (0)4 75 07 90 90 - www.valrhona.com

- Ref. 8550 - Mai 2011 - Valrhona - GINKO - P. Lippman - Special thanks to the Maison Pic (Valence) for photos shot at the hotel and fine dining establishment - © Shutterstock : PHB.cz (Richard Semik) - Elke Dennis - mikeledray - Julie Boro - FreeSoulProduction - terekhov igor

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