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Laboratory Chocolate
All products in the rangeWith couverture chocolates, pralines and cocoa in all its forms, our professional range includes a wide selection of products for all your chocolate creations.
Products of the moment
Dry Fruits
Vegan Couverture
Amatika Blanche 35%
Amatika blanche 35%, the first plant-based white couverture that’s as easy to work with as any other chocolate. The sweetness of the almonds and Amatika Blanche’s nutty notes conjure up images of a calm summer river catching the light as it ripples.
Cocoa-rich
Single Origin
Hukambi 53%
Hukambi, a Single Origin Brazil* Grand Cru. This chocolate’s blend of cocoa-rich, bitter and slightly biscuity notes ushers us in to discover the mysteries of the fauna and flora living in the shadows of the ancient forests of southern Bahia (Brazil), where these cocoa beans are found.
Fruity
Single Origin
Oqo 73%
Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).
Laboratory
Pionner range
Reimagine your recipes to include remarkable flavors thanks to these pioneering, innovative products that have broken new gastronomical ground.
We are deeply committed to providing you with inspiring products that will guide your creativity.
Couvertures
Are you looking for a characterful chocolate that captures all the flavor of one or more terroirs? Then make sure you check out the chocolates in our Cocoa Library. They are all made using cocoa we have personally selected from the finest plantations.
Pralinés & co
The Valrhona nut range brings together three essential families: Pralinés, “Gianduja-Style” and Almond Pastes. As the pioneers of caramelized cooking, we can also provide you with a wide range of fruity pralinés. This kitchen technique brings out all green almonds’ and fresh hazelnuts’ raw flavor.
Absolutely cacao
Here, you’ll find the rich flavor of raw cocoa in all its forms, including pure pastes, nibs, cocoa powders and cocoa butters. Use as much or as little as you wish to create your own chocolate with one of five specific origins: Venezuela, Dominican Republic, Ecuador, Madagascar and Brazil.
Laboratory Complements
Valrhona has a range of products to help you make your creations and optimize your time while maintaining quality. Do you want to garnish or decorate your creations, or are you looking for a base to structure them in? We have the right products for all your needs.
