Skinned and roasted cocoa beans are crushed to create these cocoa nibs (grue de cacao). A very flavorful way to enhance a dessert, pastry or ice cream and creating an amazing textural crunch. Adds a crunchy texture and strong chocolate flavor to cookies, ice cream, or just sprinkle them over a chocolate mousse
This is a pure Ecuadorian “Nacional” Fine Aroma chocolate. It displays the characteristic notes of Cacao Arriba: white flowers, followed by a toasty coffee flavor and a round and powerful chocolate finish. Its finale has a nice body combined with the typical bitter notes of the Ecuadorian Arriba. It is not suitable for enrobing. This chocolate is a great...
This blend is carefully created from Amazonicos & Trinitarios. Its intense dark color is matched by a long lasting clean and round chocolate taste. Importantly, Growers Choice 58% cocoa, dark chocolate contains no added cocoa butter.
The freshness of pure Peruvian Criollos combines here with the light, clean flavors of milk and finishing notes of smooth butterscotch. This milk chocolate is pale in color with a beautiful silky texture. The fine balance of this chocolate sets it appart from its competitors, as it does not have the heavy, often overbearing, notes of vanilla found in many...
We have revived an ancient chocolate making process, which enables us to slowly & naturally caramelize the milk. Ecuador 40% cocoa, milk chocolate Caramelized is dark in color, offering great contrast with most other chocolates.
Peru 62% cocoa, dark chocolate is a light mahogany colored chocolate prepared with fine Criollos from the north west of Peru. Its taste profile is frankly fresh and slightly acidic, a fleeting hint of citrus, some blackberry and cherry notes and a warm finish of fresh almonds and toasted dry fruits.
Discover the first ever Single Origin white chocolate from Ecuador. All of our ingredients are sourced locally in Ecuador. Our cacao & pure cane sugar are grown in the coastal plains next to the Pacific Ocean.
This cacao liquor is made from Criollos from the coastal regions, where farmers produce a wide variety of clean tasting cacaos. This liquor is fresh and reminiscent of red berries, with an acidic finish.
This chocolate is from Valrhona's 'Professional Signature Collection." Each chocolate blend has a unique composition which lends itself to specific professional recipes. Equatorial Noire is renowned for its balanced taste and ease of use.
A very pure and intense cocoa taste, with a very warm red mahogany color.Valrhona offers you this 100% cocoa sugar-free powder, with exceptional finesse and intense flavor for delicious chocolate drinks or for gourmet recipes.
Jivara Lactee is from the Valrhona Marriage de Grand Crus collection. The original composition of each of the chocolates in the Marriage de Grand Crus collection is the reason for their unique and rich taste. Jivara Lactee milk chocolate is 40% cacao. This chocolate is created from Ecuadorian cacao beans, whole milk, brown sugar and a touch of malt. The...
A tribute to the “Bayahibe Rose”, the cactus flower emblematic of the Dominican Republic, this chocolate is perfectly balanced. Thanks to its high cocoa content, it enhances the smoothness of milk with intense notes of cocoa before revealing its fruity tanginess and slight bitterness. On the edge of dark chocolate, in the heart of milk chocolate, this...
Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona's Caramelia uses genuine dairy-based caramel (from skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel.
A lightly sweetened white chocolate, with delicate flavors of fresh milk and vanilla. Made of 35% cocoa butter and 21.5% milk, lightly sweet profile white chocolate with a very fine consistency. Oval discs are the perfect presentation for baking, melting, and nibbling.
Valrhona’s R&D department and L’Ecole du Grand Chocolat create Coeur de Guanaja through careful research and groundbreaking technology. Coeur de Guanaja will give you the ability to boost the chocolate intensity of numerous recipes with no compromise in texture.
Made from rare Venezuelan cocoa beans, Araguani can be compared to great wines with high tannins and a long lasting finish on the palate. It has flavors of currants and chestnuts with hints of honey and fresh baked bread.
Dulcey is smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.
This is a powerful and long lasting chocolate. Fruity, toasty and a little spicy, with notes of natural vanilla. At first it displays some acidity followed immediately by notes of tropical and candied fruits. It’s powerful structure gives it a long lasting finish.
This is a pure "Nacional Fino de Aroma" blend created from the famous Ecuador Arriba and wholesome milk from the green slopes of the Andes mountains, rounded off with sugar from the coastal plains of Ecuador. Growers Choice 33% is not suitable for enrobing.
rowers Choice 71% cocoa, dark chocolate is made from selected Andean Nacional and Caribbean Trinitarios, resulting a powerful and persistent blend. It is a very fruity chocolate, with notes of ripe yellow fruits and hints of cool spices such as menthol and camphor.