Laboratory range

Hukambi, a Brazil Single Origin milk chocolate. 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.

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. 

Extra Amer 67% is a great balance between powerful and bitter. Specially formulated for recipes with a strong cocoa taste.

Special for coating : Équatorial Dark 55 % is renowned for its balanced taste and its ease of use.

Special for insides and fillings. : Extra Noire 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.

Equatoriale Lactée, a milk chocolate from our Signature Professionnelle range, round and soft.

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.

Notes of grilled cocoa, warm spices, and nuts take us to the heart of the Pacific Ocean and the island of Vanuatu, where we discover a rare and unique cocoa. The cocoa beans of this Single Origin Vanuatu cuvée are from the island of Malekula.

Just like the volcanic landscape of São Tomé and its tropical forests, this chocolate has a captivating bitterness, underpinned by woody notes and cocoa nibs. The cocoa beans of this Single Origin Côte d'Ivoire cuvée are from Guémon.

Notes of ripe fruit and cocoa nibs combine with a touch of spice, evoking dusk’s flamboyant colors as the sun sets on Haiti’s wild plantlife. The cocoa beans of this Single Origin Haiti cuvée are from the Plaine-du-Nord commune.

This chocolate’s bitterness is enhanced with notes of vanilla and ripe fruit, like Jamaica’s forest waterfalls sparkling in the sunshine. The cocoa beans of this Single Origin Jamaica cuvée are from the island of Jamaica.

Sioka, a Côte d'Ivoire Single Origin. Like the majestic waters of the Sassandra River, this milk chocolate surprises with the intensity of its cocoa notes, its bitterness, and its hints of browned butter

With Confection 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity.

Tulakalum, a Belize Single Origin dark chocolate with fruity and tangy notes.

Araguani, a Venezuela Single Origin, A Valrhona full-bodied dark chocolate with sweet spice and slightly woody notes

Nyangbo, a Ghana Single Origin, a Valrhona dark chocolate with sweet spice, slightly roasted and sweet vanilla notes.

Alpaco 66% cocoa, a Ecuador Single Origin is a Valrhona dark chocolate with sweet spice notes and a nutty, woody taste.

Kalingo, a Grenada Single Origin, a balanced Valrhona dark chocolate combining ripe fruit notes with the sweetness of vanilla beans.

Manjari, a Madagascar Single Origin, a Valrhona fruity dark chocolate with tangy red berry notes.

dark chocolate Taïnori, a Dominican Republic Single Origin, this Valrhona offers balanced dark chocolate with yellow fruit notes.

Illanka, a Peru Single Origin, a Valrhona combining fruity dark chocolate with the sweetness of roasted nuts.