Laboratory range

This white chocolate with a pure, light color and velvety texture has a unique flavor profile with its delicately sweet taste revealing harmonious aromas of fresh milk and natural vanilla.

Extra Amer 67% is a great balance between powerful and bitter. Specially formulated for recipes with a strong cocoa taste.

Special for coating : Équatorial Dark 55 % is renowned for its balanced taste and its ease of use.

Special for insides and fillings. : Extra Noire 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.

Ariaga 66% has a distinctive aromatic profile featuring bitter and fruity notes with a touch of acidity.

With its round and consistent aromatic profile, Ariaga 59% is a couverture with balanced and harmonious chocolatey notes .

Round & consistent aromatic profile

Balanced and harmonious chocolatey notes.

Equatoriale Lactée, a milk chocolate from our Signature Professionnelle range, round and soft.

Ariaga Lactée 38% is a milk-chocolate couverture characterized by balanced flavors of smooth, mild milk mingled with a s ubtle whisper of vanilla.

Satilla Lactée, a milk chocolate from our Signature Professionnelle range, with a rounded flavor profile

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.

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