Laboratory range

Macaé, Single Origin* Brazil, a Valrhona fruity dark chocolate Grand Cru with a subtle taste of roasted nuts and black tea, made from *cocoa beans from southern Bahia.

Bahibé 46%, Single Origin* Dominican Republic, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province.

Tanariva, Single Origin* Madagascar, A Valrhona milk chocolate Grand Cru with indulgent caramel notes, made from *cocoa beans from Ambanja District.

Born from an original creation process, Komuntu 80% embodies the strength of collective work. 

A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a "Marriage of Grands Cru s" characterized by powerful tannins with a strong, lingering intensity.

Guanaja, the iconic dark chocolate of Valrhona, created with a complex blend of different aromatic profiles

Caraïbe is a perfect balance of smooth chocolate and roasted dried fruit notes with a slightly oaky finish.

This Extra Bitter Grand Cru Blend is a well-balanced combination of powerful cocoa beans that results in a full-bodied and powerful chocolate.

This Grand Cru Blend is characterized by balanced acid and slightly bitter notes that yield hints of dried fruit and strong cocoa.

Guanaja Lactée is a captivating chocolate with a powerful chocolatey flavor mellowed and buffered by lingering, faintly sweet milky notes.

Jivara captivates with the pronounced flavor of its creamy chocolatey notes, combined with the ultimate notes of vanilla and malt.

Like milk from the mountaintops, Orizaba Lactée has purity and exquisite creaminess with intense lingering milky notes.

With a subtle touch of biscuity caramel over a powerful dairy taste, Bitter Lactée gradually reveals some intense chocolate aromas overlaid with a delicate bitterness.

Millot* 74% organic dark chocolate, the first organic 74% couverture chocolate to source *its cocoa beans from a single Madagascan plantation: Millot, Ambanja District. This dark chocolate has a carbon footprint of 0.57kg of CO2 per kilogram of cocoa.

Andoa Noire, an organic and fairtrade dark chocolate couverture with a fresh and bitter fruity taste, and its *cocoa beans are sourced from the Piura, San Martín and Amazonas regions (Peru).

ORIADO 60% is a unique Valrhona Blended Origin Grand Cru chocolate made of cocoa beans from Peru and the Dominican Republic.

Andoa Lactée, Single Origin* Peru, an organic, fair trade chocolate revealing a powerful and intense milky and cocoa-rich taste alongside a melt-in-the-mouth texture. It is made from *cocoa beans from the Piura, San Martín and Amazonas regions.

WAINA is made from the finest organic, fair-trade raw materials. With a slightly beige tone, from the exclusive use of blond cane sugar, Waina delivers intense notes of fresh milk interspersed with cream that combines harmoniously with a touch of bourbon vanilla.

The unbridled pleasure of dark chocolate without added sugar. : Slightly tart with fruity accents blending into toasted notes that opens up a delicately oaky, gentle bitter finish.

The pleasure of milk chocolate without added sugar : A couverture that reveals flavors with great finesse, very mild and low sweetness perception with an exquisite bitter top note.

Orange and Chocolatey : A exquisite combination of fine cocoa and fresh hints of orange.