Catalogue Laboratoire EN PDF

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 worlds very best cocoa beans, in keeping with traditional hand-crafted chocolate
making techniques. But Valrhonas 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, Valrhonas 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
Valrhonas presence alongside its clients during some
of the worlds 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
products creation and promotion. It is this strategy that
has earned Valrhona chocolate the title of Grand Cru.
Pastry-making creativity
Valrhonas internationally-recognized expertise is
inextricably linked to the cole du Grand Chocolat.
Created in 1989 by Frdric Bau, this center for the
creation of ptisserie and techniques for working with
chocolate is the reflection of a traditional savoir-faire
developed over time to serve Valrhonas professional
clients.
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
Pralins
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
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 lHermitage to help its customers learn
specific technical skills in the fields of
patisserie and chocolate making. The team of pastry
chefs at the cole du Grand Chocolat now receives
more than 800 trainees every year from all around
the world. Moreover, lEcole creates and publishes
over 100 new recipes every season for patisserie,
desserts or chocolates. In 2007, Valrhona opened the
cole 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 cole 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, lInstant Caf, etc. These creations,
which always reflect CURRENT TRENDS,
can often be found in our promotion packs,
combined with new recipes from the cole
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.
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 Lcole 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 Lcole 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 Valrhonas strong desire
to work closely with its customers by
providing services and content promoting
Valrhonas 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.
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
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, Valrhonas 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
CARABE
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
Carabe 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%
Carabe
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.
Shelf life*
14
months
3 Kg bag of beans
Packaging
14
months
3 Kg bag of beans
3 x 1 Kg blocks
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
14
months
14
months
14
months
10
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
Optimal Recommended Possible
Not possible
MILK CHOCOLATE
Grands Chocolats
guanaja
lacte 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 Lacte has

a charmingly intense
not-too-sweet chocolate
taste enhanced
by lingering velvety
dairy notes.
andoa
lacte 39%
bitter
lacte 39%
4658
6640
Milky & Intensely

Chocolaty
Valrhona has selected
the very best organic,
fair-trade raw materials.
Andoa Lacte 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 Lacte
7547
41%
Sugar 34% Milk 24%

Fat 41%
Jivara
4658
189
40%
Sugar 34% Milk 23%

Fat 41%
Bitter Lacte
6591
39%
Sugar 42% Milk 18%

Fat 38%
Andoa Lacte
7026
39%
Sugar 34% Milk 26%

Fat 41%
Orizaba
6640
39%
Sugar 37% Milk 18%

Fat 39%
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
12
months
3 Kg bag of beans
12
months
3 Kg bag of beans
3 x 1 Kg blocks
12
months
3 x 1 Kg blocks
12
months
3 Kg bag of beans
12
months
3 Kg bag of beans
Not possible
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.
Valrhonas sourcers have been touring the world for years to learn about each countrys 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.
tanori
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 islands 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
Tanori 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%
Tanori
5571
64%
Illanka
9559
63%
Maca
6221
62%
Bahibe Lacte
9997
46%
Tanariva
4659
3692
33%
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%
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
3 x 1 Kg blocks
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
Sugar 30% Milk 23%

Fat 43%
Sugar 37% Milk 28%
Fat 36%
12
months
3 Kg bag of beans
12
months
3 Kg bag of beans
3 x 1 Kg blocks
Ingredients
12
Packaging
Not possible
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
LACTE 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
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 Pte Alpaco
5569
100%
Pure Pte Manjari
5567
100%
Pure Pte Tanori
5570
100%
14
months
3 x 1 Kg blocks
14
months
3 x 1 Kg blocks
14
months
3 x 1 Kg blocks
14
months
3 x 1 Kg blocks
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 Pte Araguani
Ingredients
5570
Ice Creams
& Sorbets
% min.
cocoa
PURE PASTE
Sauce
Code
Coating
Name
tanori
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*
Packaging
Not possible
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%
CARABE
66%
4347
Powerful
& Tannic
Code
% min.
cocoa
Abinao
4347
85%
Carabe
4349
Manjari
Tanariva Lacte
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*
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%
quatoriale
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.
quatoriale
LACTE 35%
satilia
LACTE 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 Lacte 35%

is Valrhonas milk
chocolate par
excellence for both
its smooth taste
and beautiful color.
4664
53%
Satilia Noire
6366
62%
Extra Cocoa Paste
134
100%
quatoriale Lacte
4662
112
35%
Satilia Lacte
6367
35%
Sugar 43% Milk 19%

Fat 39%
Sugar 43% Milk 21%
Fat 37%
Cremeux
Extra Noir
Glaze
55%
Decoration
4661
103
Chocolate
drink
quatoriale 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
Shelf life*
14
months
3 Kg bag of beans
14
months
3 Kg bag of beans
3 x 1 Kg blocks
14
months
3 Kg bag of beans
14
months
20 Kg carton
14
months
3 x 1 Kg blocks
12
months
3 Kg bag of beans
3 x 1 Kg blocks
12
months
20 Kg carton
Molding
Code
Coating
Name
Bonbon
ganache
112: 3x1kg blocks
15
Packaging
Not possible
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 Lcole du Grand Chocolats 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%
Caramlia
36%
4660
Caramlia 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
lacte 41%
6972
The pleasure
of milk chocolate
with no added sugars
36%
Lait Orange
123
35%
Xocoline Lacte
6972
41%
Cremeux
7098
Glaze
Caramlia
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.
Shelf life*
10
months
3 Kg bag of beans
12
months
3 Kg bag of beans
3 x 1 Kg blocks
12
months
3 Kg bag of beans
10
months
3 x 1 Kg blocks
12
months
3 x 1 Kg blocks
16
Packaging
Not possible
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.
Caf noir
57%
xocomli
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%
Caf Noir
120
57%
Noir Orange
122
56%
Cremeux
6566
Glaze
Xocomli
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
18
months
1 Kg
tub of pearls
14
months
1 Kg
tub of pearls
10
months
3 x 1 Kg blocks
10
months
3 x 1 Kg blocks
Packaging
17
Not possible
Exclusive Valrhona
YOU WERE ALREADY FAMILIAR WITH DARK CHOCOLATE - NOW DISCOVER THE P125 COEUR DE GUANAJA DARK CHOCOLATE
CONCENTRATE.
Valrhonas 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
cur 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 Cur
de Guanaja
Code
Coating
Name
Bonbon
ganache
6360
Shelf life*
Packaging
18
months
3 Kg
bag of beans
Optimal Recommanded Possible
P125 Cur
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 Fruit (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 Frdric Baus
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 thats 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 lEcole 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*
12
months
Packaging
3 Kg bag of beans

Blond chocolate is not a regulated category.
19
Not possible
Nuts
Enjoy the warm, nutty taste
of Valrhonas range of Pralins,
Gianduja Style and Almond Pastes.
22
PRALINS
24
GIANDUJA STYLE
25
Almond Pastes
21
Pralines
THE RULE OF 3: To choose your Pralin, you now have three key elements
NUT
Almond
Hazelnut
Almond/Hazelnut
FLAVOR

Intense caramelized flavor
Nutty notes
INTENSITY
Roasted notes

Cooked caramel

NUTTY NOTES
Grands Pralins 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 Pralins 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.
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 Pralins 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%
Almond
2259
50%
Almond
2260
60%
Hazelnut
10203
Nutty notes
Ingredients
55%
Hazelnuts 55% Sugar 45% Fat 33%
Ice cream
making
Cooked caramel
Chocolate
fillings
Fruit
Roasted notes
Confectionary
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
50%
Hazelnut
2258
60%
Almond Hazelnut
10202
Nutty notes
60%
Almonds 30% Hazelnuts 30%

Sugar 40% Fat 33%
Almond Hazelnut
4697
Nutty notes
50%

Sugar 50% Fat 31%
Almond Hazelnut
2263
Nutty notes
50%

Sugar 50% Fat 31%
Except
marbling
12 months
5 Kg tub
2263
Almond Hazelnut
5621
Nutty notes
50%

Sugar 50% Fat 28%
12 months
5 Kg tub
5621
Almond Hazelnut
2261
2262
50%

Sugar 50% Fat 30%
12 months
5 Kg tub
1,5 Kg tub
10859
fruity
old-fashioned
crunchy fruity
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
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 Provenal 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

thats 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 Provenal

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
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%
4326
Milk chocolate 35%
Sugar 43% - Milk 19% - Fat 39%

IVOIRE CHOCOLATE
HOLLOW FORM
Dark chocolate 55%

Sugar 43% - Fat 38%

MILK CHOCOLATE
HOLLOW FORM
4325

1734
White chocolate 35%
spheris
spheris
4322
Dark chocolate 55%
MIDI FORMAT:
FOR MAKING MINI-CAKES
MINI FORMAT:
FOR MAKING PETITS FOURS

Ingredients: Sugar 43% - Fat 37%

pyris
4323
Dark chocolate 55%
ovalis
Dark chocolate 55%

pyris

Dark chocolate 55%
DESSERT FORMAT:
FOR MAKING DESSERTS

ovalis
4319
Dark chocolate 55%
4320
Dark chocolate
55%

Packaging:1 box of 45 pieces
pyris
4752
Dark chocolate
55%

spheris
4753
Dark chocolate 55%
ovalis
4324
4751

Weight: Approximately 12 g each
SOLSTIS
4321
Dark chocolate 55%
6409
Dark chocolate
55%


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
Before opening:
temperature < 20C
After opening:
refrigerator/use within
4 days
29
150
MILK CHOCOLATE
GLAZE
152
18% minimum
Cocoa
4,5% minimum
Cocoa
Packaging: 5 Kg tub
Storage: In a cool,
dry place between
16 and 18C
Packaging: 5 Kg tub
Storage: In a cool,
dry place between
16 and 18C
Fillings
Valrhonas 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
Weight: Approximately
20 g each
etnao
pralin
6897
Milk chocolate
and roasted hazelnut
ganache
4341
etnao
COCONUT
DARK CHOCOLATE
CRUNCHY
PEARLS
Packaging: 4 Kg bag
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
Pure cocoa butter
160
8425
Puffed grains coated
in milk chocolate 36%
with a delicious
caramel taste
Pure cocoa butter
Packaging: 3 Kg bag
Packaging:
Box of 300 sticks
Weight: 5.5 g each
LIQUID CLARIFIED
BUTTER
170
500 sticks
Pure cocoa butter
Packaging:
Box of 500 sticks
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
Cocoa
nibs
Coconut-flavored milk
chocolate ganache
Packaging: 3 Kg bag
Packaging:
Box of 230 sticks
Weight: 7 g each
COCOA
POWDER
6777
20 g each
Dark chocolate 55%

Pure cocoa butter
DARK CHOCOLATE
STICKS
Milk chocolate
and passion fruit pure
ganache
20 g each
20 g each
DARK CHOCOLATE
PEARLS
6776
3285
Packaging: 3 Kg tub
clat
dor
Ingredients:
8029
Bits of crpe dentelle
100% cocoa beans

Fat 54%
Packaging:
4 Kg box (4 x 1 Kg bags)
Packaging: 1 Kg bag
30
Packaging: 2 Kg box
Service Products
Decorating Articles
DARK CHOCOLATE
vermicelli
180
DARK CHOCOLATE
SEQUINS
Pure cocoa butter
185
BLUE
DECORATION
Packaging: 1 Kg box
ORANGE
DECORATION
Permanent
Pure cocoa butter
Packaging: 1 Kg box
143
141
Packaging:
3 x 1 Kg blocks
YELLOW
DECORATION
Between 1/10 and 15/4

Pure cocoa butter
144
Pure cocoa butter
Packaging:
3 x 1 Kg blocks
Packaging:
3 x 1 Kg blocks
183
Pure cocoa butter
Packaging: 1 Kg box
Pure cocoa butter
GREEN
DECORATION
FINE DARK
CHOCOLATE GRANULES
Pure cocoa butter
Packaging: 1 Kg box
FINE DARK
CHOCOLATE FLAKES
184
142
Permanent
Orange flavored
Pure cocoa butter
Packaging:
3 x 1 Kg blocks
PINK
DECORATION
146
Pure cocoa butter
Packaging:
3 x 1 Kg blocks
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
Ready to Use
DARK CHOCOLATE
MOUSSE & SOUFFL
3717
Chocolate preparation for mousses
and souffls (65% chocolate)
Packaging: 3 Kg basket
Shelf life*: 6 months at 4C
Store at 4C: max. 5 days after opening
31
GB 10304. Crdits photos : Sophie Brandstrm - Ginko - P. Lippmann - T. Valla - J. Bryon - Y. Geoffray.
Valrhona TV is designed to share common knowledge and passions.

It will showcase pastry making on the international stage. VALRHONA TV
presents Valrhonas activities in the form of programs combining education,
training, innovation and interviews with passionate individuals.
VALRHONA - 26600 Tain lHermitage - FRANCE

www.valrhonapro.com

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valrhona LABORATORY CATALOGue 2013 - 2014

Ambassador of fine taste

Creator of Unique Tastes

Blend of Grands Crus

In 1989, Valrhona created a professional training

Visit www.valrhonapro.com to view the

In addition to hand-crafted techniques, the

In order to reinforce its values and widen

BECOME A VALRHONA CUSTOMER...

As a new relational and interactive

Cercle V, a loyalty program for all professionals

BLEND OF GRANDS CRUS

GRAND CRU DE TERROIR

PURE PASTES & BULK BARS

EXCLUSIVE VALRHONA INNOVATIONS

Blend of Grands Crus

Powerful & Tannic

Andoa Noir has a fresh

106: 3x1kg blocks

Chocolaty & Spicy

Bitter & Chocolaty

100: 3x1kg blocks

107: 3x1kg blocks

*Shelf life: from date of production.

Caraque develops notes

Optimal Recommended Possible

189: 3x1kg blocks

Jivara has a seductively

Guanaja Lacte has

Milky & Intensely

Milky & Intense

Sugar 34% Milk 24%

Sugar 34% Milk 23%

Sugar 42% Milk 18%

Sugar 34% Milk 26%

Sugar 37% Milk 18%

*Shelf life: from date of production.

Optimal Recommended Possible

Grand Cru de Terroir

A fresh and acidic

The islands natural

*Shelf life: from date of production.

117: 3x1kg blocks

Sugar 30% Milk 23%

Optimal Recommended Possible

Delicate, heady notes

Thanks to its high

3692: 3x1kg blocks

Pure 100% Cocoa Pastes

Pure Pte Alpaco

Pure Pte Manjari

Pure Pte Tanori

Pure Pte Araguani

Optimal Recommended Possible

*Shelf life: from date of production.

Loose Valrhona Chocolate Bars

Dark & Milk Chocolate

Sugar 14% Fat 48%

Sugar 33% Fat 40%