Valrhona chocolate
Gastronomic luxury that has been thrilling us for almost a century
This delight for the palate, known today to every somewhat serious chocolate lover, needs no special introduction, but for those less informed, Valrhona is one of the largest manufacturers of premium, high-quality chocolate. Many consider it the Rolls Royce of chocolates characterized by exceptional quality, rich texture, and unique, aromatic taste, and the cocoa beans are sourced directly from the most exclusive plantations in South America, Oceania, and the Caribbean. This specific taste and unique aroma were refined by French pastry chef Albéric Guironnet, who, in 1922, founded a small company called Valrhona in the town of Tain L’Hermitage, in the Rhône River Valley in France, with the aim of creating a product of unique quality and complex and recognizable taste.
One of Valrhona's distinguishing features is, among other things, that they were the first to produce and describe their chocolates in the same way as wine, so you can see the description "Grand Cru" on their chocolates, which means that the cocoa beans used in production are a single year's harvest from a specific, characteristic geographic area. In order to have control over the entire process, from cultivation, processing, and production, they began to grow their own cacao trees on their plantations in Venezuela and the Dominican Republic. As a result, they can guarantee high standards and quality from the cacao tree, through the processing of cocoa beans, to the tastiest final product, chocolate. Now, almost 100 years later, the name Valrhona represents the crème de la crème of the chocolate industry, a fact confirmed by the company's leading academies for chefs and pastry chefs where the tricks of the trade and the art of creating the best and tastiest desserts and chocolate dishes are taught. L'École du Grand Chocolat, the academy in Tain L'Hermitage, has nearly 800 students and publishes over 100 recipes per season for the tastiest desserts, chocolates, and desserts, and this is just one of the schools that Valrhona endeavors to help future and current pastry chefs improve their knowledge and craft. The academies can be found from France all the way to Japan, and the newest school, L'École Valrhona Brooklyn, was opened at the end of 2014 in New York in honor of the 25th anniversary of the world-renowned pastry academy. Valrhona is extremely proud of the B Corporations certificate, a testament to the fact that it meets the highest standards of verified social and environmental norms and performances, public transparency of business and legal accountability for balancing profits with its impact on the social and environmental aspect. Companies with this certificate can really proudly claim that they want to do good and that they do everything to adapt their business to social and environmental standards.
Valrhona opened a museum dedicated to chocolate and the fruit of the cacao tree in 2013, with over 700 square meters where you can educate yourself about its history and production methods as well as various chocolate flavors. In the museum, you'll find, among other things, one of the most delicious attractions in the form of a fountain that continuously creates thick waterfalls of the highest quality Valrhona chocolate. A testament to the exceptional quality and prestige of this chocolate is the fact that Valrhona chocolate is one of the main ingredients of the very extravagant and according to the renowned American magazine Forbes most expensive chocolate in the world called "La Madeline au Truffle" by the Danish pastry chef Fritz Knipschildt. This chocolate truffle consists of the exceptionally valuable and prized Perigord truffle, swathed in dark Valrhona chocolate with 70 percent of the highest-quality cocoa and costs over $200, which would be over $4,000 per kilogram of this luxurious delicacy.
Today, owned by the French food company Savencia Formage & Diary, Valrhona employs over 1,000 people and has 5 branches with more than 60 local distributors worldwide, among which we proudly stand as well. As gourmets and lovers of real chocolate, we decided to enhance our assortment with the best that Valrhona has to offer. With over ten types of chocolate with different percentages of cocoa and selected flavors, we made it possible for every "choholic" to find their version of perfect Valrhona chocolate.
Among the most popular, we'll highlight Guanaja with a 70 percent cocoa content. It's made from a South American variety called criollo, considered the highest quality type of cacao tree in the world. Guanaja is a moderately bitter chocolate filled with pieces of the highest quality cocoa, leaving behind an intense floral aroma. The taste is warm, slightly spicy with the bitterness brought on by the pieces of cocoa - a real choice for lovers of bittersweet combination of pleasure. A milder version of bitterness, even relatively sweetness can be found in Manjari chocolate with a 64 percent cocoa content, produced from cocoa from Madagascar, known for its fruity aromas. It's a chocolate rich in flavors of red and blue fruit like cherries, cranberries, and plums. Alongside it, we also have Manjari chocolate with orange flavor, which further emphasizes and completes the fruity aroma of Madagascar cocoa. As one suggestion of another type of cacao tree, we'll highlight Caraibe with a 66 percent cocoa content of the trinitario variety from the Caribbean Islands. A less complex and much fruitier version of Guanaja with a sweet-sour finish and perfect smooth texture, is considered a highly commercial chocolate of high style. If you're not an extreme lover of dark chocolate, we have exclusive versions of milk chocolate Jivara with 40 and Bahibe with a 46 percent cocoa content or perhaps milk Caramelia with a 36 percent cocoa content and pieces of caramel. After dark and milk, there's white chocolate Opalys with a 33 percent cocoa content and Ivoire which, along with a 35 percent cocoa content, is additionally enriched with raspberry.
As we said, we have something for everyone's palate, and with all that's been said, all that remains for you is to choose which chocolate gold you'll try next.
Bon appétit.
Valrhona opened a museum dedicated to chocolate and the fruit of the cacao tree in 2013, with over 700 square meters where you can educate yourself about its history and production methods as well as various chocolate flavors. In the museum, you'll find, among other things, one of the most delicious attractions in the form of a fountain that continuously creates thick waterfalls of the highest quality Valrhona chocolate. A testament to the exceptional quality and prestige of this chocolate is the fact that Valrhona chocolate is one of the main ingredients of the very extravagant and according to the renowned American magazine Forbes most expensive chocolate in the world called "La Madeline au Truffle" by the Danish pastry chef Fritz Knipschildt. This chocolate truffle consists of the exceptionally valuable and prized Perigord truffle, swathed in dark Valrhona chocolate with 70 percent of the highest-quality cocoa and costs over $200, which would be over $4,000 per kilogram of this luxurious delicacy.
Today, owned by the French food company Savencia Formage & Diary, Valrhona employs over 1,000 people and has 5 branches with more than 60 local distributors worldwide, among which we proudly stand as well. As gourmets and lovers of real chocolate, we decided to enhance our assortment with the best that Valrhona has to offer. With over ten types of chocolate with different percentages of cocoa and selected flavors, we made it possible for every "choholic" to find their version of perfect Valrhona chocolate.
Among the most popular, we'll highlight Guanaja with a 70 percent cocoa content. It's made from a South American variety called criollo, considered the highest quality type of cacao tree in the world. Guanaja is a moderately bitter chocolate filled with pieces of the highest quality cocoa, leaving behind an intense floral aroma. The taste is warm, slightly spicy with the bitterness brought on by the pieces of cocoa - a real choice for lovers of bittersweet combination of pleasure. A milder version of bitterness, even relatively sweetness can be found in Manjari chocolate with a 64 percent cocoa content, produced from cocoa from Madagascar, known for its fruity aromas. It's a chocolate rich in flavors of red and blue fruit like cherries, cranberries, and plums. Alongside it, we also have Manjari chocolate with orange flavor, which further emphasizes and completes the fruity aroma of Madagascar cocoa. As one suggestion of another type of cacao tree, we'll highlight Caraibe with a 66 percent cocoa content of the trinitario variety from the Caribbean Islands. A less complex and much fruitier version of Guanaja with a sweet-sour finish and perfect smooth texture, is considered a highly commercial chocolate of high style. If you're not an extreme lover of dark chocolate, we have exclusive versions of milk chocolate Jivara with 40 and Bahibe with a 46 percent cocoa content or perhaps milk Caramelia with a 36 percent cocoa content and pieces of caramel. After dark and milk, there's white chocolate Opalys with a 33 percent cocoa content and Ivoire which, along with a 35 percent cocoa content, is additionally enriched with raspberry.
As we said, we have something for everyone's palate, and with all that's been said, all that remains for you is to choose which chocolate gold you'll try next.
Bon appétit.
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