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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
Single Origin
Confection 80%
While it's essential for coating, molding, and making bars, couverture chocolate isn't always the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, and in keeping with our spirit of innovation, we have pooled all our teams’ expertise to develop a range of chocolates tailored to our customers’ needs. We're unveiling four new chocolate references with no added cocoa butter, grouped together in a new range: Confection.
Compoz
Compoz
Compoz is an all-new solution that opens the way for a new era: the era of chocolate emotion.
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.
