2013 valrhona professional katalog

PRODUCT CATALOGUEYour Passion Deserves the Exceptional

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VALRHONA PRESENTATION ......................... PAGES 3 • 6

CHOCOLATES ................................................ PAGES 7 • 18• Tasting Wheels ......................................................... page 9• Grands Crus Blends ................................................ page 10• Pure Origin Grands Crus .......................................... page 12• Professional Signature ............................................. page 13 • Gourmet Creation .................................................... page 14• Chocolate applications ............................................ page 16• Loose Valrhona Chocolate Bars ............................... page 18

NUT-BASED PRODUCTS ................................ PAGES 19 • 22• Pralinés .................................................................... page 21• “Giandujas” .............................................................. page 22• Almond Pastes ........................................................ page 22

SERVICE PRODUCTS ..................................... PAGES 23 • 27• Ready-to-fill Products .............................................. page 25• Ready-to-use Products ............................................ page 26• Decoration Products ................................................ page 26• Finishing Products ................................................... page 26 • Chocolate Fillings ..................................................... page 27• Chocolate Drink ....................................................... page 27

Contents

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For chocoholics only.

Valrhona

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The VALRHONA story

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.

VALRHONA’S Areas of expertise

Expert in Fine CocoaVery 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.

Creator of Unique TastesTo 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 creativityValrhona’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 tasteSince 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.

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The valrhona taste foundation

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.

Where taste is backed up by a dedicated quest for quality

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:

1. EmployeesOHSAS 18001 Certification since 2004:Occuptional Health & Safety Management System.

2. EnvironmentISO 14001 Certification since 2005:Environmental Management Standard.

3. ClientsISO 22000 Certification since 2006:Food Safety Management System.

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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 Ecole 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.

Visit www.valrhona.fr to view the schedule of courses led by chefs from the Valrhona Ecole du Grand Chocolat and exclusive visiting pastry chefs.

École du Grand Chocolat8, quai du Général de Gaulle26600 TAIN L’HERMITAGE - FRANCETél: +33 (0)4 75 07 90 95Fax: +33 (0)4 75 07 88 20e-mail: [email protected]

L’ATELIER CRÉATION

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.

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Discover the full range of luxury chocolate from Valrhona.

Chocolates

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The Valrhona RangeWhen choosing raw ingredients, taste is the key criteria for confectioners and pastry chefs as well as the product’s origins and technical qualities.Valrhona proposes four families of chocolates enabling professionals to find the products that best correspond to their needs and which are best suited to a creative transformation.

Grands Crus Blends

Valrhona’s unparalleled sourcing and blending skills have led to the creation of the Blend of Grands Crus collection.

They are made from a blend of high-quality cocoas from different sources that have been selected for the complementarity of their aromatic potential.

This talent for creating unique and exceptional chocolates has enabled Valrhona to create products over the years which have left their mark on the world of gastronomy.

Pure Origin Grands Crus

The Pure Origin Grands Crus collection offers chocolates that convey the characteristics of their country of origin.

Each of these chocolates is made from a selection of the best cocoa beans from the same area, selected by the Valrhona sourcer who chooses cocoa beans from a region based on the potential flavours that can be conveyed through the finished chocolate.

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.

Gourmet Creation

The Gourmet Creation range offers a selection of innovative products to inspire creativity among professionals looking to design the deserts and confectionery of tomorrow.

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Valrhona Chocolate Tasting WheelsValrhona invites you into the world of sensorial analysis and a more sophisticated approach to Le Grand Chocolat. Our Tasting Wheels will help you choose the right chocolate with the appropriate aromatic profile for your recipes, to suit your tastes, your desires and your customers’ expectations. Whether you are looking for a dark or milk chocolate, let our Tasting Wheels guide you through the aromatic subtleties of the Valrhona range.

DARK CHOCOLATE COUVERTURES

MILK CHOCOLATE COUVERTURES

Abina

o 85 %

8

Guanaja 70 %

6

Caraïbe 66 %

3

Ashanti 67 %3

Araguani 72 %

7

Alpaco 66 %

6

Macaé 62 %

6

Taïnori 64 %

4Nyan

gbo 6

8 %

4

Man

jari

64

%

2Po

werful &

Tanni

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Bittersweet & ElegantBalanced & Roasted

Chocolaty & Spicy

Raisins & Bittersweet

Oaky & Floral

Dried apricots & Black teaFruity & Intense

Sophistica

ted & Cho

colat

y

Tang

y &

Red

fruit

GRANDS CRUS BLENDS

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avou

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Frui

ty

Acid

Bitte

r

Roas

ted

nuts

PURE ORIGIN GRANDS CRUS

Orizaba Lactée 39 %

Jivara Lactée 40 %Guanaja Lactée 41 %

Bitter

Lacté

e 39 %

Tanariva Lactée 33 %

FAM

ILY

PURE ORIGIN GRANDS CRUS

GRANDS CRUS BLENDS

Choc

olate

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teris

ticIn

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lavo

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Milk

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Coco

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ste

Cara

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Bitte

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3

4 4

5

1

Milky & Intense

Creamy & ChocolatyPowerful chocolate taste

Caram

el & Cocoa

Milky, Caram

el

8 = intense1 = low intense

= intense = low intense

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Grands Crus BlendsBLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES

Dark ChocolateName

% Cocoa

Packing Code Ingredients Description Shelf life*

AbinaoPowerful & Tannic

85% 3 kg beans bag 561485% min cocoa14% sugar48% fat

Abinao - “Tannic strength”Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness.

14 months

GuanajaBittersweet & Elegant

70%3 x 1 kg block

3 kg bag of beans1064653

70% min cocoa29% sugar42% fat

Guanaja - “A range of bittersweet notes”Guanaja offers a delightfully intense bittersweet tast, revealing a whole aromatic range of warm notes.

14 months

Andoa NoireCitrus fruit & intense Bitterness 70% 3 kg beans bag 7025


Andoa Noire - “Shades of Freshness”For this Grands Crus Blends, Valrhona has carefully selected the best organic and fair trade grown cocoa beans, blending delicate varieties to perfection creating Andoa Noire organic dark chocolate. This unique blend heats the palate with refreshing and powerful bitter-sweetness developing into shades of freshness swirling the whole tasting experience.

14 months

AshantiChocolaty & Spicy


Ashanti - “Warm and sweetly spiced aromas”Ashanti offers a true reflection of its sunny origins with a warm, full-bodied flavor. Its intense chocolate taste has delicate hints of hazelnut mingling with the spiciness of licorice, cinnamon and Tonka bean.

14 months

CaraïbeBalanced & Roasted

66%3 x 1 kg block

3 kg beans bag1074654


Caraïbe - “Warm nutty notes”Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes.

14 months

Extra BitterBitter & Chocolaty

61%3 x 1 kg block



Extra Bitter - “Chocolate intensity”An powerful chocolate taste over a backdrop of bittersweet intensity that gives rise to its bold character.

14 months

CaraqueBalanced & Chocolaty

56% 3 x 1 kg block 10256% min cocoa43% sugar37% fat

Caraque - “Balance of flavours”Caraque develops notes of roast nuts followed by pronounced cocoa flavours.

14 months

*Shelf life: from date of production.

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P125Name Packing Code Ingredients Description Shelf life*

P125 Coeur de GuanajaChocolate concentrate

3 kg beans bag 6360Cacao 80% minSucre 19%Mat. Gr. 34%

P125 Cœur de Guanaja “Maximum strength. Low cocoa butter content”The chocolate ingredient that finally combines intense chocolate strength and colour, softness and creaminess.

18 months

P125 CŒUR DE GUANAJA is a rare technical innovation that has revolutionised several of our recipes. In recipes where a high level of cocoa butter is required and thanks to its very low cocoa butter content, P125 CŒUR DE GUANAJA significantly enhances chocolate’s flavour and strength, without hardening the texture.ADVANTAGES:- INTENSE CHOCOLATE FLAVOUR- SMOOTHER TEXTURE- INTENSE CHOCOLATE COLOUR

Name%

CocoaPacking Code Ingredients Description Shelf life*

Guanaja LactéePowerful chocolate taste

41% 3 kg beans bag 7547

41% min cocoa34% sugar24% milk41% fat

Guanaja Lactée - “A perfectly balanced dairy milk chocolate”Guanaja Lactée has a charmingly intense not-too-sweet chocolate taste enhanced by lingering velvety dairy notes.

12 months

Jivara LactéeCreamy & Chocolaty

40%3 x 1 kg block



Jivara Lactée - “Creamy cocoa taste”Jivara Lactée has a seductively pronounced chocolatey taste in perfect harmony with its vanilla-malt finish.

12 months

Bitter LactéeCaramel & Cocoa

39% 3 x 1 kg block 6591


Bitter Lactée - “Intense smoothness”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.

12 months

Orizaba LactéeMilky & Intense



Orizaba Lactée - “Indulgently smooth”Orizaba Lactée offers a delicately smooth taste of fresh milk from the high pastures. This delicious dairy taste gives way to deep and intense creamy notes.

12 months

Andoa LactéeMilky & Intense Chocolaty Notes



Andoa Lactée - “Milky smooth”For this Grands Crus Blends, Valrhona has selected the finest organic and Fairtrade-certified cocoa beans. Andoa Lactée is a deliciously smooth chocolate with a seductive milky sweetness and powerful cocoa taste, topped off by a hint of bitterness.

12 months

Milk Chocolate

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Pure OriGin Grands CrusSINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY

Dark Chocolate

100% Pure Cocoa Paste

Name%


AraguaniRaisins & Bittersweet


Araguani - “Pure Venezuela”Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate.

14 months

NyangboSophisticated & Chocolaty


Nyangbo - “Pure Ghana”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.

14 months

AlpacoOaky & Floral


Alpaco - “Pure Ecuador”Delicate, heady notes of jasmine and orange blossom melt into a deep chocolate taste that gives Alpaco an almost stately strength.

14 months

ManjariTangy & Red fruit

64%3 x 1 kg block



Manjari - “Pure Madagascar”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.

14 months

TaïnoriFruity & Intense


Taïnori - “Pure Dominican Republic”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.

14 months

MacaéDried apricots & Black tea


Macaé - “Pure Brazil”A powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a fine bitter finish.

14 months

Pure Cocoa mass Araguani 100% 3 x 1 kg block 5568

100% cocoa0% sugar54% fat

Pure Cocoa mass Araguani - “Pure Venezuela”Warm notes of raisins and licorice that linger on the palate, over-layered with intense toasted chocolate flavors and a touch of bitterness.

14 months

Pure Cocoa mass Alpaco 100% 3 x 1 kg block 5569


Pure Cocoa mass Alpaco - “Pure Ecuador”Strength and sophistication in this cocoa paste with the delicate, heady notes of jasmine and orange blossom that melt into a deep chocolate taste with a bittersweet, oaky finish.

14 months

Pure Cocoa mass Manjari 100% 3 x 1 kg block 5567


Pure Cocoa mass Manjari - “Pure Madagascar”Acidulous notes of red fruit followed by the nutty flavours typical of this original variety of Trinitario cocoa tree from the north of Madagascar.

14 months

Pure Cocoa mass Taïnori 100% 3 x 1 kg block 5570


Pure Cocoa mass Taïnori - “Pure Dominican Republic”Flavours of candied yellow fruit following in the wake of roast almond and chocolate notes on a fresh and slightly camphorated background.

14 months


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PrOfessiOnal siGnature

Milk Chocolate

Dark Chocolate

Milk Chocolate

Equatoriale LactéeSpecifically designed for coating

35%3 x 1 kg block

3 kg beans bag112 4662


Equatoriale Lactée 35% is Valrhona’s milk chocolate par excellence for both its smooth taste and beautiful color.

12 months

Satilia LactéeSpecifically designed for coating

35% 20 kg beans box 6367


A dominant chocolate taste with a hint of biscuit and not too sweet. 12 months

Name%


Tanariva LactéeMilky & Caramel

33%3 x 1 kg block



Tanariva Lactée - “Pure Madagascar”Balanced acidulous flavors smoothed by pronounced dairy and caramel notes.

12 months

Name%


Extra Cocoa Paste

100% 3 x 1 kg block 134 100% min cocoa0% sugar54% fat

Extra Cocoa Paste gives a remarkably intense, rich chocolate taste to many recipes.

14 months

Extra AmerFor fillings & cores

67%3 x 1 kg block



Extra Amer 67% offers a balanced combination of power and bitterness.

14 months

Satilia NoireSpecifically designed for coating

62% 20 kg beans box 636662% min cocoa37% sugar38% fat

Bitter on the attack, followed by subtle aromas of sweet almond give way to long roasted, chocolaty notes.

14 months

Equatoriale NoireSpecifically designed for coating

55%3 x 1 kg block



Equatoriale Noire 55% offers a deliciously intense chocolate taste and smooth texture, and is extremely easy to use.

14 months

Extra NoirSpecial fillings and cores

53%3 x 1 kg block



Extra Noir 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.

14 monthsC

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GOurmet CreatiOn

Xocoline LactéeThe pleasure of milk chocolate with no added sugars

41% 3 x 1 kg block 6972

41% min cocoa24% milk35% maltitol40% fat

Xocoline Lactée offers a pure, balanced taste of milk and chocolate. This couverture unveils delicate, refined aromas, with a smooth, not-too-sweet 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.

12 months

Lait Orange 35% 3 x 1 kg block 123

35% min cocoa43% sugar19% milk0.3% orange flavouring40% fat

A delicious combination of high-quality chocolate, dairy creaminess and an intense citrus freshness. Available from October to April.

10 months

CaraméliaSweet caramel delicacy



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.Particularly well suited to moulding applications.

12 months

IvoireSmooth as silk

35%3 x 1 kg block



White chocolate, not too sweet, with delicate flavours of fresh milk and vanilla.

12 months

OpalysPure whiteness



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.

10 months

Dark Chocolate

Milk & White Chocolate

Name%


XocopiliSavory and spicy chocolate

72%

1 kg tub of pearls.

Unit weight approx. 2.3g

5145

72% min cocoa26% sugar4% spices42% fat

An intense savory chocolate blended with a subtle mix of spices that will enhance any original sweet creation.

14 months

XocolineThe pleasure of dark chocolate with no added sugars

65% 3 x 1 kg block 590465% min cocoa34% maltitol42% fat

Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with a touch of oakiness.

14 months

XocoméliSpicy and sweet dark chocolate for dessert applications

57%

1 kg tub of pearls.

Unit weight approx. 2.3g

6566

57% min cocoa34% sugar2% spices38% fat

A fresh, exotic and delightful blend of sweet spices and citrus. 14 months

Café NoirCombination of Arabica and Cocoa

57% 3 x 1 kg block 120

57% min cocoa40% sugar1.5% coffee37% fat

A harmonious blend of high-quality cocoa beans with powerful Mocha and Arabica coffee beans.

10 months

Noir Orange 56% 3 x 1 kg block 122

56% min cocoa43% sugar0.3% orange flavouring38% fat

A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes.

10 months


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Code Ganache Chocolates Coating Molding Ganache

Pâtisserie Mousses Sauces Ice-creams & sorbets

Chocolate beverages Decorations Glazes Cremeux

Grands Crus Blends

Abinao 85% 5614

Guanaja 70% 106 / 4653

Andoa Noire 70% 7025

Ashanti 67% 6725

Caraïbe 66% 107 / 4654

Extra Bitter 61% 100 / 4657

Caraque 56% 102

Guanaja Lactée 41% 7547

Jivara Lactée 40% 189 / 4658

Bitter Lactée 39% 6591

Orizaba Lactée 39% 6640

Andoa Lactée 39% 7026

P125 Cœur de Guanaja 6360

Pure OriGin Grands Crus

Araguani 72%Pure Venezuela

4656

Nyangbo 68%Pure Ghana

6085

Alpaco 66%Pure Ecuador

5572

Manjari 64%Pure Madagascar

117 / 4655

Taïnori 64%Pure Dominican Republic

5571

Macaé 62%Pure Brazil

6221

Pure Araguani Cocoa Paste 5568

Pure Alpaco Cocoa Paste 5569

Pure Manjari Cocoa Paste 5567

Pure Taïnori Cocoa Paste 5570

Tanariva Lactée 33%Pure Madagascar

3692 / 4659

Chocolate Applications

Dark Chocolate

Dark Chocolate

Pure Cocoa Paste

Milk Chocolate

Milk Chocolate

P125

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Code Ganache Chocolates Coating Molding Ganache

Pâtisserie Mousses Sauces Ice-creams & sorbets

Chocolate beverages Decorations Glazes Cremeux

PrOfessiOnal siGnature

Cacao Pâte Extra 100% 134

Extra Amer 67% 130 / 4663

Equatoriale Noire 55% 103 / 4661

Extra Noire 53% 1750 / 4664

Satilia Noire 62% 6366

Équatoriale lactée 35% 112 / 4662

Satilia Lactée 35% 6367

GOurmet CreatiOn

Xocopili 72% 5145

Xocoline 65% 5904

Xocoméli 57% 6566

Café Noir 57% 120

Noir Orange 56% 122

Xocoline Lactée 41% 6972

Lait Orange 35% 123

Caramélia 36% 7098

Ivoire 35% 140 / 4660

Opalys 33% 8118

Milk Chocolate

Dark Chocolate

Milk Chocolate

Optimal use Recommended Possible Not possible

All Valrhona chocolates are guaranteed to contain pure cocoa butter. Storage : Store in a cool and dry place at between 16-18°C (60-64°F).

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White Chocolate

Dark Chocolate

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Grands Crus BlendsBLENDS OF EXCEPTIONAL COCOA BEANS FROM DIFFERENT PLANTATIONS IN DIFFERENT COUNTRIES

Name%


AbinaoPowerful & Tannic

85%20 chocolate

blocks per box4347


Abinao - “Tannic strength”Its high cocoa content and unique blend of Forastero beans from Africa make Abinao a Blend of Grands Crus with a distinctive tannic bitterness.

10 months

CaraïbeBalanced & Roasted

66%20 chocolate

blocks per box4349


Caraïbe - “Warm nutty notes”Bittersweet with a touch of acidity, offering a perfect balance against which Caraïbe reveals its chocolate and roasted notes.

10 months

Dark Chocolate

Loose Valrhona Chocolate BarsAll of Valrhona chocolates are available in 100 g bars.They are sold in plain cellophane sachets for personalization using your own name or brand.

Name%


AraguaniRaisins & Bittersweet

72%20 chocolate

blocks per box4348


Araguani - “Pure Venezuela”Araguani offers a perfect balance between warm notes of raisins and chestnuts and more spicy licorice notes for exceptional length on the palate.

10 months

ManjariTangy & Red fruit

64%20 chocolate

blocks per box4350


Manjari - “Pure Madagascar”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.

10 months

Pure OriGin Grands CrusSINGLE ORIGIN COCOA BEANS FROM ONE COUNTRY

Dark Chocolate

Milk ChocolateName

% Cocoa

Packing Code Ingredients Description Shelf life*

Tanariva LactéeMilky & Caramel

33%20 chocolate

blocks per box4351


Tanariva Lactée - “Pure Madagascar”Balanced acidulous flavors smoothed by pronounced dairy and caramel notes.

8 months


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Enjoy the warm, nutty taste of Valrhona’s range of Pralinés, “Giandujas” and Almond Pastes.

Nuts

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Valrhona Nut-Based Products

5 kg tub

Pralinés

Valrhona Pralinés are a blend of sugar and nuts made according to traditional methods that bring out all the subtle nutty flavors. Valrhona uses only the very best almonds and hazelnuts, selected and checked using the same exacting standards as we use to monitor our cocoa beans.

CARAMELIZED PRALINESValrhona uses the very best hazelnuts from Rome and almonds from Valencia to produce a wide range of Pralinés with different textures and tastes to satisfy all your needs. Valrhona Pralinés offer a delicious combination of toasted and caramelized notes.

FRUITY PRALINÉSTo perfect the nutty aromas of its Pralinés, Valrhona selects the best hazelnuts from Rome and almonds from Valencia. They are cooked in old-fashioned cauldrons using traditional methods to coat them perfectly and ensure the intense and elegant warm nutty notes of the Valrhona Fruity Praliné range.

Almond Pastes

The almonds are blanched, skinned then cooked in sugar syrup. The mixture is then ground to the specifications of each product.

“Giandujas”

“Giandujas” 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.

1 kg block

3 x 1 kg block

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Pralinés

Name % Nuts Packing Code Ingredients Description Storage Shelf life*

Hazelnut Praliné

50% 5 kg tub 225750% hazelnuts50% sugar32% fat

Long roasting time for the nuts and prolonged cooking of the caramel.Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams

Store in a cool and dry place between 16-18°C (60-64°F)

12 months

60% 5 kg tub 225860% hazelnuts40% sugar38% fat

Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of hazelnut with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams

Almond Praliné

50% 5 kg tub 225950% almonds50% sugar26% fat

Long roasting time for the nuts and prolonged cooking of the caramel.Good nut/sugar balance, hints of caramel.Uses: Pastry - Chocolate fillings - Ice creams

60% 5 kg tub 226060% almonds40% sugar31% fat

Long roasting time for nuts and prolonged cooking of the caramel.Pronounced taste of almonds with strong caramel notes.Uses: Pastry - Chocolate fillings - Ice creams

Almond/Hazelnut Praliné

50%5 kg tub

1.5 kg tub22612262

25% almonds25% hazelnuts50% sugar29% fat

Long roasting time for the nuts and prolonged cooking of the caramel.Well balanced with notes of caramel.Uses: Pastry - Chocolate fillings - Ice creams

60%5 kg tub

1.5 kg tub32803282


The nuts are slowly roasted and the sugar is dry-cooked. Intense taste with very strong notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams

Almond/Hazelnut Old-Fashioned Praliné

50% 5 kg tub 2263


The nuts are slowly roasted and then roughly crushed according to traditional methods. Crunchy texture.Uses: Pastry - Chocolate fillings - Ice creams

Almond/Hazelnut Fruity Praliné

50% 5 kg tub 4697


Nuts caramelized in sugar syrup until roasted.Very pronounced notes of nuts.Uses: Pastry - Chocolate fillings - Ice creams

Almond/Hazelnut Crunchy Fruity Praliné

50% 5 kg tub 5621


Our traditional roasting process respects and preserves the crunch of the caramelized sugar and chopped nuts.Uses: Pastry - Chocolate fillings

Hazelnut/Almond Fruity Praliné

66% 5 kg tub 7531


The green fruits undergo acid sanding in a sugar syrup before being gently roasted. A pronounced hazelnut taste over a deliciously bitter backdrop.Uses: Pastry - Chocolate fillings - Ice creams

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“Giandujas”

almOnd Pastes


Dark Chocolate Hazelnut “Gianduja”

33% 3 x 1 kg block 2264

34% hazelnuts34% sugar28% cocoa3% milk40% fat

Forthright dark chocolate and hazelnut taste.Very intense flavour.Uses: Pastry - Chocolate fillings - Ice creams

Store in a cool and dry place between 16-18°C (60-64°F)

9 monthsMilk Chocolate Hazelnut “Gianduja”

36%3 x 1 kg block

1 kg block69937112

35% hazelnuts35% sugar16% cocoa13% milk39% fat

Blend of fine cocoa beans, hazelnuts and milk.Creamy melting texture.Uses: Pastry - Chocolate fillings - Ice creams

Light Brown Hazelnut “Gianduja”

40% 5 kg tub 2266

40% hazelnuts50% sugar10% cocoa butter36% fat

Hazelnut paste thickened with cocoa butter.Uses: Pastry - Chocolate fillings - Ice creams


Almond Pastes from Provence

70% 4 kg tub 3212 70% almonds

High in nuts, characteristic taste of Provençal almonds, low in sugar.Uses: Pastry - Chocolate fillings - Glazing - Ice creams – Modelling

Store in a cool and dry place at 6°C

5 months


50% 4 kg tub 3211 50% almonds

Characteristic taste of Provençal almonds, balanced.Uses: Pastry - Chocolate fillings - Ice creams Modelling – Decorating

9 months


“Expression Chocolatiers” Almond Paste

55% 3,5 kg tub 7942 55% almonds

A pure and intense almond taste that’s low in sugar. Very easy to use. Uses: Ideal for all confectionery and pâtisserie applications, both cold and cooked.

Store in a cool and dry place. After opening, store at 4-6°C

8 months

Decorative Almond Paste

33% 4 kg tub 5090 33% almondsNice fruity taste. Light colour makes it suitable for addition of colouring agents.Uses: Modelling – Decorating

Store in a cool and dry place

12 months


Technical Almond Pastes


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A complete range of Valrhona products to facilitate your work and optimize your time.

Service Products

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Valrhona Service Products RangeValrhona offers a wide range of high-quality products to facilitate your creativity whilst saving you time.

FINISHING PRODUCTSA indispensable range of glazes and toppings that save you time and guarantee perfect results.

DECORATION PRODUCTSValrhona offers a wide range of decoration products to perfect all your sweet creations.

CHOCOLATE FILLINGSAdd a little extra chocolate flavor or a special crunch to your creations with our range of fillings:• Chocolate sticks and chocolate pearls to give an intense chocolate taste to your pastries.• Cocoa powders and pure cocoa pastes to boost the chocolate taste of your cake preparations. • Valrhona cocoa nibs, roasted and crushed cocoa beans will bring a pure, bitter and acidulous cocoa bean taste, plus a crunchy texture.• Etnao cores, rapid and easy to use, these chocolate inserts for lava cakes guarantee a deliciously runny center. Etnao lava cakes can also be enjoyed cold, for sale in the boutique.

Ovalis

Chocolate sauce

Etnao 20g

Celaya

Products for Assembly

STRUCTURA READY-TO-FILL PRODUCTSIn addition to a full range of traditional hollow forms, Valrhona offers three different shapes and sizes of ready-to-fill hollow chocolate shells for fine chocolates, petit fours, small cakes or plated desserts - products to inspire your creativity and make you stand out from the crowd.

Ready to Serve

CHOCOLATE DRINKMade using whole pieces of chocolate, Celaya is a delicious hot chocolate beverage that will delight your customers. With a uniquely smooth and creamy consistency and intense, not-too-sweet flavor, Celaya lingers on the palate for a moment of pure indulgence.

READY-TO-USE PRODUCTS• Mousse and soufflé: its unique formula is perfect for quick mousses and soufflés, ensuring perfect results every time, in terms of both texture and taste.• Chocolate sauce: A deliciously velvety ready-to-use chocolate sauce for glazing and decorating all your dessert and patisserie applications.

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struCtura ready-tO-fill PrOduCts

Name Packing Code Ingredients Weight Shelf life*

Dark Chocolate Hollow Form(dark chocolate 55%)

1 box of 504 units 173255% cocoa - 43% sugar37% fat

Approx. Weight per unit: 2.6 g

12 months

Milk Chocolate Hollow Form(milk chocolate 35%)

1 box of 504 units 173335% cocoa - 44% sugar20% milk - 37% fat


10 months

Ivoire Chocolate Hollow Form(white chocolate)



8 months

Dark Chocolate Palet(dark chocolate 55%)



12 months

Milk Chocolate Palet(milk chocolate 35%)



10 months

Round Dark Chocolate Caissettes (dark chocolate 55%)


Approx. Weight per unit: 3 g

12 months

Spheris 1 box of 441 units 4322



12 monthsPyris 1 box of 441 units 4323Approx. Weight per unit: 1.3 g

Ovalis 1 box of 343 units 4324Approx. Weight per unit: 1.7 g

Spheris

1 box of 270 units

4751



12 monthsPyris 4753Approx. Weight per unit: 2.9 g

Ovalis 4752Approx. Weight per unit: 3.1 g

Spheris 1 box of 45 units 4319



12 months

Pyris 1 box of 60 units 4321Approx. Weight per unit: 10.8 g

Ovalis 1 box of 45 units 4320Approx. Weight per unit: 12 g

Solstis 1 box of 45 units 6409Approx. Weight per unit: 9.6 g

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For making chocolates

MINI Format: for making petits fours in dark chocolate 55%

MIDI Format: for making small cakes in dark chocolate 55%

DESSERT Format: for making desserts in dark chocolate 55%


29 mm

11 m

m

20 mm

30 mm

18 m

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63 mm

44 m

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19 m

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19 m

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42 m

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19 m

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41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

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16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

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16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

29 mm

11 m

m

20 mm

30 mm

18 m

m

63 mm

44 m

m

19 m

m

19 m

m

42 m

m

19 m

m

41 m

m

46 mm

91 mm

54 mm

76 mm

41 mm

30 mm 37 mm 25 mm

19 mm23 mm

8 m

m

16 m

m

26 mm

10 mm

8 m

m

17 m

m

8 m

m

17 m

m

16 mm

41 mm 50 mm 45 mm

26 mm32 mm

11 m

m

23 m

m

12 m

m

23 m

m

11 m

m

24 m

m

24 mm

71,6 mm

35 m

m

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ready-tO-use PrOduCtsName Packing Code Ingredients Storage Shelf life*

Dark Chocolate Mousse & Soufflé

3 kg tub 371734% cocoa - 32% sugar24% milk - 20% fat

6 months at 4°C, refrigerate after opening and use within 5 days

6 months

Chocolate Sauce 12 x 250 ml box 7380 29% dark chocolate10 months at room temperature

10 months

finishinG PrOduCts

deCOratiOn PrOduCts

Name Packing Code Ingredients Storage Shelf life*

Dark Chocolate Glazing compound

5 kg tub 150 18% cocoa

Keep in a dry, cool place at between 16° and 18°C

9 months

Milk Chocolate Glazing Compound

5 kg tub 152 4% cocoa

Soft Absolu Glaze with Dark Chocolate 39%

1 kg tub 2051 39% chocolate

Before opening: temperature < 20°C.Refrigerate after opening and use within 4 days

6 months

Absolu Cristal Neutral Glaze Sealed 5 kg tub 5010 36% sugar12 months in a cool dry place 1 month in a refrigerator after opening

12 months


Dark Chocolate Vermicelli

1 kg box

180

Dark chocolate decorations (31% cocoa minimum, pure cocoa butter)


14 months

Dark Chocolate Granules 183

Dark Chocolate Flakes 185

Dark Chocolate Sequins(roseau)

184

Blue DecorAvailable

3 x 1 kg block

141

Pure cocoa butter chocolate decor (35% cocoa min.)


12 months

Green DecorAvailable from 1/10 to 15/04

143

Yellow DecorAvailable from 1/10 to 15/04

144

Pink DecorAvailable from 1/10 to 15/04

146

Orange DecorOrange flavoured Available

142Pure cocoa butter chocolate decor orange flavoured (35% cocoa min.)

10 months


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ChOCOlate fillinGsName Packing Code Ingredients Weight Storage Shelf life*

Etnao Guanaja

Carton of 40 inserts

6896 Guanaja dark chocolate ganache

Approx. 20 g per insert


6 months

Etnao Praliné 6897Milk chocolate ganache with roasted hazelnuts

Etnao Passion Fruit 6776Milk chocolate ganache with passion fruit pulp

Etnao Coconut 6777Milk chocolate ganache flavoured with coconut

SERVE PERFECTLY BAkED LAVA CAkES EVERY TIME!This new range of chocolate cores to insert inside your mellow lava cakes making sure to always get a soft and runny core.To save time and to get always perfect results, a set of 4 new recipes of cores coated in dark chocolate is now available, with their shape adapted to suit any 80 g mellow lava cakes, offering your client a choice of 4 ganaches.


Cocoa Powder Box of 3 bags x 1 kg

159100% cocoa21% fat

Keep in a dry, cool place at between 12 and 18°C

24 months

Cocoa Butter 3 kg tub 160100% cocoa100% fat


8 months

Liquid Clarified Butter 2 kg box 500999.9% concentrated butter0.1% max. humidity

12 months at between 10 and 15°C.Refrigerate after opening and use within 3 weeks

12 months

Cocoa Nibs 1 kg bag 3285100% cocoa54% fat


12 months

Dark Chocolate Sticks55%, 7 g

Box of 230 sticks 172

Dark chocolate sticks (55% cocoa minimum, pure cocoa butter)


14 monthsDark Chocolate Sticks55%, 5,5 g


Dark Chocolate Sticks55%, 3,3 g


Eclat d’Or 4 kg box(4 x 1 kg bags)

8029 Wafer crumbs Keep in a dry, cool place 12 months

Dark Chocolate Pearls 4 kg bag 4341Dark chocolate (55% cocoa minimum, pure cocoa butter)

Keep in a dry place at between 16 and 18°C

14 months

Dark Chocolate Crunchy Pearls

3 kg bag 4719Toasted cereals coated in dark chocolate (55% cocoa minimum, pure cocoa butter)


14 months

Caramélia Crunchy Pearls

3 kg bag 8425

Biscuit cereals coated in Valrhona milk chocolate with a caramel taste (36% cocoa minimum, pure cocoa butter)


12 months

ready-tO-serve PrOduCtsName Packing Code Ingredients Storage Shelf life*

Celaya Hot Chocolate Drink 6 x 1 Liter 3209 17% dark chocolate 10 months at room temperature 10 months SE

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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

FACTORY & HEAD OFFICE

VALRHONA ESPAÑA S.L.C/Pau Claris 95 1° – 1A

08009 BARCELONA – SPAIN

VALRHONA ITALIA S.R.L.Piazza Gerusalemme, 720150 MILANO – ITALIA

VALRHONA INC45 Main Street,

Suite 1054 – BrooklynNEW YORK 11201 – USA

VALRHONA JAPON S.A.Kubodera Twin Tower BLDG 6 F2-9-4 Kudan-Minami Chiyoda-Ku

TOKYO 102-0074 – JAPAN

VALRHONA HONG KONG OFFICE Flat D, 25/F, Prosperous Commercial Building,

54 Jardine’s Bazaar st, Causeway Bay, HONG KONG – CHINA

VALRHONA FRANCE TÉLÉVENTETel. +33 (0)8 10 610 111

26602 TAIN L’HERMITAGE – FRANCE

OUR SUBSIDIARIES

ÉCOLE VALRHONA PARIS / VERSAILLES 91, rue Joseph Bertrand

78220 VIROFLAY – FRANCE

ÉCOLE VALRHONA TOKYOKubodera Twin Tower BLDG 5 F2-9-4 Kudan-Minami Chiyoda-ku

TOKYO 102-0074 – JAPAN

ÉCOLE VALRHONA TAIN+33 (0)4 75 07 90 95

8, quai du Général de Gaulle26600 TAIN L’HERMITAGE – FRANCE

ÉCOLE DU GRAND CHOCOLAT VALRHONA-

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2013 valrhona professional katalog

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