Laboratory range

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, a Single Origin Grand Cru from Cayo district with fruity and tangy notes. *Cocoa beans from Belize.

Araguani, Single Origin Venezuela*, A Valrhona full-bodied dark chocolate Grand Cru with sweet spice and slightly woody notes, with *cocoa beans from the Sur del Lago region (Las Virtudes Tucani, Venezuela).

Nyangbo, Single Origin Ghana*, a Valrhona dark chocolate Grand Cru with sweet spice, slightly roasted and sweet vanilla notes, with *cocoa beans from the Tarkwa and Assin Fosu districts (Ghana)

Alpaco 66% cocoa, Single Origin Ecuador* is a Valrhona Grand Cru chocolate with sweet spice notes and a nutty, woody taste. The *cocoa beans are sourced from 9 terroirs: Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, and Lagarto (Ecuador).

Kalingo, Single Origin Grenada*, a balanced Valrhona dark chocolate Grand Cru combining ripe fruit notes with the sweetness of vanilla beans, with *cocoa beans from the island of Grenada (Grenada)

Manjari, Single Origin Madagascar*, A Valrhona fruity dark chocolate Grand Cru with tangy red berry notes, made from *cocoa beans from Ambanja District (Madagascar)

Taïnori, Single Origin Dominican Republic*, this Valrhona Grand Cru offers balanced dark chocolate with yellow fruit notes, made from *cocoa beans from Duarte province (Dominican Republic).

Illanka, Single Origin Peru*, a Valrhona Grand Cru combining fruity dark chocolate with the sweetness of roasted nuts, made from *cocoa beans from the Piura Region (Los Ranchos, Valle Singucate, La Quemazon), Peru.

Macaé, Single Origin Brazil*, a Valrhona fruity dark chocolate Grand Cru with a subtle taste of roasted nuts and black tea, made from *cocoa beans from southern Bahia (Brazil).

Bahibe 46%, Single Origin Dominican Republic*, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province (Dominican Republic).

Tanariva, Single Origin Madagascar*, A Valrhona milk chocolate Grand Cru with indulgent caramel notes, made from *cocoa beans from Ambanja District (Madagascar).

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.

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.

Bitter Lactée begins with distinctive notes of fresh milk and vanilla followed by echoes of sweet cocoa, which prolong the tasting experience like the bass notes on the piano concluding a piece of music.

Andoa Noire is a blast of freshness and strong bitter notes that intensifies and becomes more complex while tasting. Fairtrade and Organic dark chocolate couverture.

ORIADO 60% is a unique Valrhona Blended Origin Grand Cru chocolate made of cocoa beans from Peru and the Dominican Republic. Fairtrade and Organic dark chocolate couverture.