Laboratory range

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.

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

Tulakalum, a Single Origin* Grand Cru from Belize with fruity and tangy notes, and its *cocoa beans are sourced from Cayo District.

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).

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.

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.

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

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

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.

Bahibé 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.

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

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).