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Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavours. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouth watering taste of Valrhona’s superb chocolate. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavour of rare cocoa beans, grown on land masterfully selected for its terroir. Today, leading Pastry Chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can be.

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Dulcey 35%, Andoa Lait 39%, Jivara 40%, Bahibe 46%, Oriado 60%, Manjari 64%, Caraibe 66%, Andoa Noir 70%, Guanaja 70%, Tulakalum 75%, Komuntu 80%, Abinao 85%


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