Laboratory range

The perfect pairing between Almond and Hazelnut to revisit the pralinés

Cocoa butter, milk or dark chocolate, all of the hazelnut praliné the Gianduja Valrhona way

Classic Almonds or Provence's Almonds, a whole array of almond pastes going from balanced notes to intense aroma of the fruit

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These Valrhona cocoa nibs are made from cocoa beans from Ghana, which are roasted and crushed into small
pieces in order to bring a pure bitter and spicy cocoa beans taste, along with a crunchy texture.

Dutch Processed Cocoa Powder (processed with alkali) gives a pure and intense cocoa taste with a very warm red mahogany color.

The must-have ingredient 100% cocoa to go with all your recipes and glazing

The Valrhona dark chocolate Pur Pastes are ideal for your mousses, crémeux and ganaches, ice creams and sorbets

Fine crispy flakes of pure butter "crêpe dentelle" wafer, with subtle biscuity notes and a glowing, delectable caramel c olor (bake-resistant to macaroon decorations).

Ready-to-use liquid butter for spongier cakes and madeleines with improved texture and ganaches that melt more easily.

Some ready-to-fill products for all your pastries offers

Valrhona reinvents the world of hot chocolate with two finely ground dark chocolates, ready for use.

Rich chocolate flavor and velvety texture. Chocolate beverage with 17.5% chocolate. Rich chocolate flavor and velvety mouthfeel.

Chocolate bonbons, mignardises, a whole range of ingredients ready-to-use to structure your creations

Valrhona Crunchy Pearls to sprinkle and to add colour to all your creations

Valrhona ready-to-use glazing to magnify all your desserts