Molded Semi-Sweet Batons, 55% cacao, 290 pcs 5.5g ea

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Each Valrhona Premium Baton is a 5.5g molded chocolate stick, semi-sweet, 55% Cocoa, with a very full, long palate for this type of product. Use Valrhona's Premium Batons to make fantastic Pain au Chocolat and other pastries in which you would like a chocolate center that stands out in a wonderfully tasty way! 1.6Kg/3.5 lb box Learn More

Unsweetened Cacao Mass, Ecuador, repackaged

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Valrhona Alpaco Pure Unsweetened, 100% Cocoa, 0% Sugar, Fat Content 54%. Fine cocoa beans from Ecuador elicit delicate floral notes of jasmine and orange blossoms, yielding to a long finish of refined bitterness and woody flavors. Available only in large bloc formats. 1Kg/2.2Lb bloc repackaged by Chocosphere Learn More

Unsweetened Cacao Mass, Venezuela, repackaged

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Valrhona Araguani 100% cacao is pure unsweetened chocolate, made from rare Venezuelan cocoa beans and nothing else!. Araguani's flavor profile can be compared to great red wines with high tannins and a long lasting finish. When combined with sugar in the 72% cacao version, Araguani has flavor notes of currants and chestnuts with hints of honey and fresh baked bread. Available only in large bloc formats. 100% Cocoa, 0% Sugar, Fat Content 54%. Available only in large bloc formats. 1Kg/2.2Lb bloc repackaged by Chocosphere Learn More

Unsweetened Cacao Mass, Madagascar, repackaged

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Valrhona Manjari Pure Unsweetened, 100% Cocoa, 0% Sugar, Fat Content 54%. A composition of rare Criollo and Trinitario beans from Madagascar; Fresh, acidic, sharp bouquet with red fruit notes. Available only in large bloc formats. 1Kg/2.2Lb bloc repackaged by Chocosphere Learn More

Dark 29% Cocoa, 32% Hazelnuts.

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Valrhona's Noisette Noir Gianduja is a mixture of hazelnuts, chocolate and sugar. Valrhona's Noisette Noir (Dark) Gianduja is made with only a little milk (3%), sugar (36%), cocoa beans (20%), cocoa butter (6.8%), hazelnuts (34%), plus some other good ingredients, blended in to create a nutty flavor with silky-smooth consistency and a bold chocolate taste The flavor is exceptional! Suitable for pastry, chocolate fillings, and icing. Available in large bloc formats. 1 Kg/2.2Lb Bloc repackaged by Chocosphere Learn More

Milk, 35% Hazelnuts.

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Valrhona Noisette Lait Gianduja is a mixture of hazelnuts, chocolate and sugar. Valrhona's Noisette Lait (Milk) Gianduja is contains milk (13%), sugar 36%, cocoa beans (4%), cocoa butter (10.5%), hazelnuts (35%), plus some other good ingredients, creating a classic gianduja with a creamy melting texture. Suitable for pastry, chocolate fillings, and ice creams. Only available in bloc format. Net wt: 1 Kg/2.2Lb Bloc repackaged by Chocosphere Learn More

Dark, low cocoa butter, 80% Cocoa, South America, repackaged

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After years of research, Valrhona's R&D department has developed groundbreaking technology allowing them to present you the first concentrate of chocolate, P125 Coeur de Guanaja 80%. Based on the exact same Guanaja's fine cocoas blend, Valrhona Coeur de Guanaja will give you the ability to boost the chocolate intensity of numerous recipes. In some recipes, the cocoa butter content in dark chocolate couverture limits the amount of chocolate useable. Therefore the taste of chocolate is not strong and the color is pale. Cocoa powder is added by necessity but it gives a taste and a color "naturally" less "chocolate". P125 Coeur de Guanaja 80% is now the upscale technical solution designed to strengthen the chocolate intensity of your recipes where cocoa butter is limiting, such as in ice creams, mousses, souffles and more. Please be aware that Valrhona does not recommend Coeur de Guanaja for molding or coating. 80% Cocoa, 34% Cocoa butter. Because recipes may need to be altered to take advantage of this innovative product. 1Kg/2.2lb. bag repackaged by Chocosphere. Learn More

Dark Couverture 72% cacao, Venezuela, repackaged

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Valrhona Araguani Bittersweet, 72% Cocoa, 27.5% Sugar, 43.5% Fat Content. Maximum Intensity. This Grand Cru Valrhona chocolate is made exclusively with Venezuelan cocoa beans, taken from regions from the coast to the mountains to achieve a unique taste. Criollos and Trinitaros cocoa beans are blended to achieve the right intensity of flavors, very long on the palate. Suitable for pastry, chocolate fillings, moulding, enrobing, and glazing (icing). Available in "Les Fèves" disc format only 1Kg/2.2lb. bag repackaged by Chocosphere Learn More

Double-Fermentation Dark Chocolate, using Passion Fruit pulp for the second fermentation. Repackaged.

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Valrhona ITAKUJA 55% delights from the very first bite. A bouquet of fruit aromas explodes in this dark chocolate, then gives way to the rounded flavors of Brazilian cocoa. The deep aromas of the terroir are initially developed during the first fermentation. The pulp from locally harvested passion fruit is added to start a second fermentation, allowing the cocoa and fruity notes to marry. 1 Kg/2.2 lb. bag. Repackaged by Chocosphere. 55% min. cocoa, 44% sugar, 37% fat Learn More

Double-Fermentation Milk Chocolate, using Banana for the second fermentation. Repackaged.

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KIDAVOA 50% is a rich, complex milk chocolate with a forceful character from the very first bite featuring hints of dried banana. Its milky notes are enhanced by a touch of tartness which slowly reveal fruity aromas. These are followed by spicier, malty notes, which finally give way to cocoa-rich bitterness. 1 Kg/2.2 lb. bag 50% min. cocoa, 39% fat, 34% sugar, 15% Milk. Repackaged by Chocosphere. Learn More

Milk chocolate with Hazelnuts, 35% cacao, 13.6% hazelnuts

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Valrhona AZÉLIA is the perfect harmony between chocolate, milk, and hazelnuts. Notes of chocolate and roasted hazelnuts mingle elegantly in the mouth. Pure gourmet indulgence. - Net wt 1kg/ 2.2lb. bag. Repackaged by Chocosphere

Cocoa 35 % min.	Sugar 39 %	Milk 20 %
Fat 43 %	Hazelnuts 13.6%

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White Couverture 35% cacao, blend

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Valrhona Waina Les Feves. Inspired by “vaina” which means “vanilla pod” in Spanish, WAINA also reveals distinctive notes of farm-fresh milk. WAINA is entirely made from the finest organic, fair trade raw materials (Fairtrade / Max Havelaar and Organic Agriculture Certified). With a slightly beige tone, from the exclusive use of blond cane sugar, WAINA delivers intense notes of fresh milk interspersed with cream that combine harmoniously with just the right touch of Bourbon vanilla. 1 Kg/ 2.2 lb. bag Repackaged by Chocosphere Learn More

Blond Couverture, 32% cacao, blend

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While preparing a dessert for a major pastry event, Chef Bau, from L'Ecole du Grand Chocolat, left some white chocolate in a bain-marie to melt and became absorbed in a new technique he was developing. Ten hours later, he was drawn from his creative reverie by the delicious aroma that reminded him of roasted Breton shortbread. His alarm quickly turned to delight when he realized what he had inadvertently discovered. The white chocolate had turned blond, a color he had never seen in chocolate before, and wafting through the kitchen was a heady aroma. After eight years of pain-staking research, Valrhona finally developed the perfect recipe.

Valrhona Dulcey is a smooth and creamy chocolate with a velvety, enveloping texture and a warm, blond color.

The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.

Repackaged by Chocosphere

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35% cacao, naturally bronze blond hue and earthy licorice notes.

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Valrhona's Orelys 35% cacao "blond chocolate". Five years after creating DULCEY 32%, Valrhona once again distinguishes itself in the category by using its chocolate expertise with a new star ingredient, dark muscovado sugar. It took four years of research and exploration to find the ingredient which gives ORELYS 35% its rich flavor and unique color: dark Mauritian muscovado sugar.

To obtain this natural, unrefined sugar, sugar cane is crushed then pressed to extract the juice. This juice is heated, dried and ground. Because of its natural molasses content, muscovado sugar has a rich brown color and delicate licorice aromas.

By adding muscovado sugar when they're making ORELYS 35%, it gives Orelys a naturally bronze blond hue and earthy licorice notes.

ORELYS is a 35% couverture and can be used in molded products, bars, mousses, cream mixes, ganaches, ice creams and sorbets. Its biscuit licorice notes work well with spices such as cinnamon, vanilla, cloves and paprika, as well as fruits, including banana, lemon zest and kiwi. It also complements mint, champagne and coffee flavors.

Repackaged by Chocosphere

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