Laboratory range

This chocolate’s bitterness is enhanced with notes of vanilla and ripe fruit, like Jamaica’s forest waterfalls sparkling in the sunshine.

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.

Tulakalum 75%, pure Single Origin Belize. Tart, bitter & ripe fruit.

Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate.

Distinguished by a subtle acidity that allows a note of round chocolate warmth to develop followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitterness.

Delicate floral notes of jasmine and orange blossom give way to a long finish of refined bitterness and woody flavors.

Kalingo's highly refined aromas give it an unexpectedly intense freshness. The balance of the chocolatey note is gently elevated by a dash of peppermint.

Manjari, single origin Madagascar, is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes.

Taïnori reveals flavors of yellow fruit followed by notes of roasted almonds and freshly baked bread.

This distinctive chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened blackberries, blueberries and black grapes.

Macaé 62% is characterized by powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a delicately bitter finish.

This rich milk chocolate's high cocoa content perfectly balances the smoothness of the milk before revealing a fruity tanginess and slight bitterness.

Cocoa beans from Madagascar give Tanariva 33% its balanced acidity smoothed with distinctive milk and caramel notes.

A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a "Marriage of Grands Cru s" characterized by powerful tannins with a strong, lingering intensity.

Guanaja, the iconic dark chocolate of Valrhona, created with a complex blend of different aromatic profiles

Caraïbe is a perfect balance of smooth chocolate and roasted dried fruit notes with a slightly oaky finish.

This Extra Bitter Grand Cru Blend is a well-balanced combination of powerful cocoa beans that results in a full-bodied and powerful chocolate.

This Grand Cru Blend is characterized by balanced acid and slightly bitter notes that yield hints of dried fruit and strong cocoa.

Guanaja Lactée is a captivating chocolate with a powerful chocolatey flavor mellowed and buffered by lingering, faintly sweet milky notes.

Jivara captivates with the pronounced flavor of its creamy chocolatey notes, combined with the ultimate notes of vanilla and malt.

Like milk from the mountaintops, Orizaba Lactée has purity and exquisite creaminess with intense lingering milky notes.