Chocolate & Co

The perfect pairing between Almond and Hazelnut to revisit the pralinés

Cocoa butter, milk or dark chocolate, all of the hazelnut praliné the Gianduja Valrhona way

Classic Almonds or Provence's Almonds, a whole array of almond pastes going from balanced notes to intense aroma of the fruit

Some ready-to-fill products for all your pastries offers

All chocolate's intense flavor, with a velvety soft texture. Chocolate beverage with 17.5% chocolate.

Valrhona reinvents the world of hot chocolate with two finely ground dark chocolates, ready for use.

Chocolate bonbons, mignardises, a whole range of ingredients ready-to-use to structure your creations

Valrhona ready-to-use glazing to magnify all your desserts

Opalys Valrhona Crunchy Pearls to sprinkle, to color all your creations

Matcha Inspiration is green tea couverture chocolate with a natural taste and color.

A natural ʺbiscuit/latteʺ color combined with the chocolate's unique texture that brings out the fresh raw almond taste.

Inspiration Strawberry combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.

Inspiration Passionfruit combines the intense, gourmet flavor of tangy passionfruit with the uni que texture of chocolate.

Introducing the newest member of the INSPIRATION Range—RASPBERRY. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors.

The Inspiration range is now expanding to include Yuzu Inspiration. This unique, subtle fruit has become famous all over the world.

Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color.

Double Fermentation Itakuja 55% pure origin Brazil, a chocolate infused with passion fruit pulp, born in the heart of Brazilian plantations.

Kidavoa 50% Single Origin Madagascar: This milk chocolate is made using Valrhona’s double-fermentation process, and reveals fruity banana notes. 

Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.