Laboratory range

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.

Macaé, Single Origin Brazil, a Valrhona fruity dark chocolate with a subtle taste of roasted nuts and black tea.

Bahibé 46%, a Dominican Republic Single Origin, a Valrhona milk chocolate with a cocoa-rich taste and cereal and ripe fruit notes.

Tanariva, a Madagascar Single Origin, A Valrhona milk chocolate with indulgent 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.

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, an organic and fairtrade dark chocolate couverture with a fresh and bitter fruity taste, and its *cocoa beans are sourced from the Piura, San Martín and Amazonas regions (Peru).