Laboratory range

A simple-to-use yet highly technical coating couverture : Specifically created for coating chocolate bonbons. A dominant chocolate taste with a hint of biscuit and slight sweetness.

Tropilia Milk 29% offers sweet Milk chocolate flavors for even more indulgent creations.

Delicately sweet with a hint of vanilla, Ariaga Blanche 30% is a classic and balanced white-chocolate.

Tropilia Milk 29% offers sweet Milk chocolate flavors for even more indulgent creations.

This new Crunchy and Nutty Peanut 70% Paste is the latest addition to Valrhona’s Pralines aromatic range.

This new Almond 55% and Coconut Praline is the latest addition to Valrhona’s Pralines aromatic range.

A 50% pecan praliné with an unexpected intense flavor profile. Natural fruit flavor with a slightly bitter finish. Beautiful brown color with mahogany accents.

A 42% pistachio praliné that stands out with its bright color and generous pistachio notes.

Available in 70%, 60% ou 50% of almond content, this classic praliné offers an array of intensity to suit all your creations.

A whole array of hazelnuts content to magnify this dry fruit, suitable for all type of creations

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

valrhona.asia/oabika

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