Valrhona has the reputation of being just about the best chocolate in the world.
The company prides itself in using the highest quality cocoa beans and creating couvertures with unique and complex flavors.
The name Valrhona recognizes the location of the factory in France, in the Valley of the RHONE river.
The "grand cru" couvertures use the best of the best cacao beans to produce a premium chocolate. The beans from
the grand cru are harvested from the same geographic areas, i.e. same soil and climate conditions. These chocolates and others
are now available in both bulk form for cooking and retail bars and gift items.
75 Gram Bars
These 75 gram (2.75 ounce) bars were introduced when consumers showed interest in Crus chocolates from Valrhona. These 8 bars represent the best of the cocoa beans which Valrhona uses. Many of these chocolates are also available to the world's finest pastry chefs in couverture form.
These bars are made with the very popular Jivara Milk chocolate. The cocoa beans come from Ecuador and there is a hint of malt in this very smooth grand crus milk.
This favorite from valrhona is another of the grand cru which chefs also use. It is pure trinitario bean from Trinidad and has 66% cacao. Hints of almonds and coffee and a long finish. 20 bars per box. (these bars are dated Aug 2009)
The most popular of the Grands crus bars, this 71% extra bitter dark bar is made with beans from South America. (Guanaja is an island off the coat of Honduras. Christopher Columbus was said to have landed there on one of his voyages).This chocolate is also favored by chefs around the world. (20 bars per box-best before date is Jan 31, 2010)
2007 Vintage, this 64% dark bar is made from a single plantation in Trinidad, where the Trinitario bean reigns. This hybrid bean is a cross between the Forestero and Criollo beans and has hints of tobacco and a dark brown color. There are 20 bars per box.
This is the 2007 vintage of a single cocoa plantation in Trinidad, where the Trinitario bean grows. This 64% chocolate has hints of tobacco, slight sour notes and a clean finish. Single bar.
Another vintage bar from Valrhona. the 2007 vintage is almost gone! This is from a single plantation oin Venezuela, with characteristic criollo flavors. Single bar.
A favorite dark chocolate from Valrhona made from Madagascar beans, has a sharp acidic flavor from the criollo bean and hints of red berries. 20 bars per box.
A new dark chocolate from Valrhona with 85% cacao. This chocolate has intense flavor but is very smooth and not as bitter as others with high cacao contents. The beans are the Forestero variety from Africa.
100 Gram Bars
In early 2009, VALRHONA revamped the whole retail line with exquisite packaging and new products. All 100 gram bars are made from their Grand crus chocolates - the best beans from each crop. There are 4 different bars and each has inclusions to compliment the flavor profile of the bean varietal. There are 15 bars per package.
#13-VC4723
Certified Organic 70% Dark Choc Bar
$92.40
This 100 gram dark chocolate bar has 70% cacao content and is certified Organic by the USDA. One of the few "70%'s" which is organic. There are 20 bars per box.
#13-VC4724
Organic Milk Choc Bar
$92.40
A 100 gram bar of caramel-hint milk chocolate, which tastes too good to be certified organic by the USDA. There are 20 bars per box.
100% unsweeetened chocolate known as "liquor chocolate". Extremely powerful flavor, great for brownies and any recipe that calls for unsweetened chocolate.
These chocolate batons (or sticks) are 7 grams each and typically used inside chocolate croissants. They are made from a well-balanced 55% dark chocolate. There are 230 batons per box. (12 cents each)
This dark chocolate with hazelnut paste is very popular due to it's intense flavor. (Most gianduja chocolates are made with Hazelnuts added to MILK chocolate.) 3 kg (6.6 lbs)
The cocoa nibs (french - grue) are pieces of roasted cocoa beans. Creative chefs can add an exotic crunchy textures with these Venezuelan cocoa nibs. 1kg bag
These small pearl-shaped pieces of 56% dark chocolate, can be added to your favorite baked goods to add a burst of chocolate to every bite. They come in 4 KG (8.8 LBS) bags.
These marble-shaped chocolate spice balls, are actually to be used in savory applications. They are made from 72% bitter chocolate and a special selection of spices to flavor sauces. This format of chocolate can lead to endless savory applications, limited only by the imagination of the chef!
There are approxiimately 500 2 gram spice balls per 1 kilo bucket.
This 22/24% cocoa powder is considered by many chefs as the best in the world. It is dutch-processed (Alkalized) to enhance the flavor and create a beautiful mahogany-red color. Ingredients: 100%cocoa, fat content 22%
The term "couverture" translates literally to "covering" or "coating". These chocolates typically have added cocoa butter to be fluid enough to thinly coat bon-bons. The term now tends to refer to all chocolates used for baking and pastry applications.
These Valrhona couvertures are available in block form: packages of 3 - 1 kilo blocks which are scored in 200 gram sections. Many chocolate purists prefer block as they retain their flavor longer.
Named after the city of Caracas, Venezuela, this chocolate couverture has 56% cocoa. A balanced blend of Criollo and Forestero beans. Slight bitterness with hints of dried fruit and orange blossom.
The first Grand Cru introduced in 1986, Guanaja is a 70% chocolate made from a blend of Criollo and Forestero beans from Venezuela. With very powerful chocolate taste, this exceptional bitter chocolate lingers on the palate.
Pur Caraibe is a 66% bitter chocolate made from pure Trinitario beans from the Caribbean (Trinidad). This dark brown Grand Cru couverture has notes of dried fruit and tobacco.
This 64% bitter chocolate is a favorite among pastry chefs due to it's slightly acidic flavor. The reddish brown Grand Cru couverture is made from criollo beans from Madagascar. Very characteristic, slightly acid chocolate taste, with intense hints of red fruits. Uses:all pastry, chocolate fillings, molding, couverture and icing. Ingredients: cocoa beans, sugar, cocoa butter, soy lécithin and natural vanilla.
This Grand Cru milk chocolate is a blend of Forestero beans from Ecuador. There is some malt and a hint of brown sugar which lends a slight caramel flavor. 40% cocoa, light brown color. For use with all pastry and confectionery.
In this wooden case Valrhona presents the new vintages of it's three Estate Grown Chocolates. There are two 75 gram bars from each small estate plantation in Trinidad, Venezuela and Madagascar. This unique presentation also includes a booklet with glorious pictures and detailed information regarding all aspects of these exceptional chocolates.
This 61& dark is the original baking bar made with a great all-purpose chocolate. It is 250 grams/approx 9 oz and there are 12 bars per case.
Les Fèves
"Les Feves" which translates to "beans", are cocoa-bean-shaped discs of the couvertures. Each piece is 3 grams. These small pieces are sometimes preferred, as the Feves are easy to weigh and require no chopping.
This extraordinary bitter chocolate reveals a complex combination of flavors: fruit, coffee, and floral notes. This is the first of the grand cru chocolates and much favored by many pastry chefs.
Pur Caraibe is a 66% bitter chocolate made from pure Trinitario beans from the Caribbean (Trinidad). This dark brown Grand Cru couverture has notes of dried fruit and tobacco.
The aromatic bouquet of Manjari! This favorite chocolate couverture contains 64% cocoa with a blend of Criollos and Trinitarios cocoa beans from Madagascar. Very characteristic, a fresh & slightly acidic chocolate taste, with intense hints of red fruits.
"Pure Venezuela"! This 72% couverture is made from rare venezuelan cocoa beans and has high tannins and a long-lasting finish such as a great wine. It has hints of red current and honey.
Valrhona's Grand cru milk chocolate. A blend of Forasteros-type cocoa beans, with whole milk, cane sugar and a touch of malt. Uses: all pastry, ganache, molding and icing.
A new "grands crus de terroir" from Valrhona. This 66% cacao couverture is made from choice beans from Ecuador which create delicate notes of Jasmine and orange blossom. (6.6 lbs per bag)
This new extra bitter 85% chocolate is a skillful blend of Forestero beans from Africa. The flavor is characterized by powerful tanins with a lingering intensity.
THIS IS AN OVERAGE PRODUCT - DATED 5/31/06
For those of you who are OK with dated dark chocolate, this is a great deal! This is a 61% dark chocolate which is somewhat brittle, and has lost some flavor, (as is the case with "old" chocolate), but melts and reconstitutes beautifully. I used it in my now famous warm chocolate cake recipe and it was fine. (6.6 lbs per bag)
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