You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Laboratory Range
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
Ready to use
Ground Chocolate
Valrhona reinvents the world of hot chocolate with two finely ground dark chocolates, ready for use.
Oabika
Oabika - Gold of the pod
Oabika is a cocoa fruit juice concentrate 72° Brix, made from the still-undervalued white pulp that protects beans in the cocoa pod, also known as mucilage. Its nuanced aromatic profile, oscillating between fruity and tangy notes, instantly takes us to the heart of the plantations to discover the rare and exceptional taste of the fruit of the cocoa tree.
Bitter
Grands crus Blend
Komuntu 80% - the 100 Year Anniversary chocolate
Like a travel diary with multiple destinations, Komuntu tells the story of flavors and meetings of the world through its cocoa blends, revealing a strong, bittersweet and woody aroma with underlying notes of roasted cocoa nibs.
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.
