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Caranoa 55%, an exemplary gourmet chocolate

Valrhona has created the first courmet dark chocolate flavored with lightly salted butter caramel

Valrhona is shaking up the world of chocolate with an incredibly delicious, all-new addition to its couverture range. The latest challenge met by Valrhona’s teams of flavor experts is an innovation that unlocks real benefits for professionals across the food industry: the 1st ever dark chocolate, flavored with lightly salted butter caramel.
This new product delicately blends powerful luxury cocoas, creamy lightly salted butter and smooth, soft caramel enhanced with a pinch of fleur de sel. Caranoa 55% creates a flavor experience unlike any other dark chocolate.

 

CARANOA GUERANDE & NORMANDY

CULTIVATING A TERROIR, CAPTURING THE FLAVOR OF OUR REGIONS
The sourcing teams who travel the world in search of the rarest cocoas are on a quest for excellence – But France remains an inexhaustible source of inspiration for Valrhona. The company’s ambition to create new flavors so that restaurateurs, pastry chefs and chocolatiers can express their creativity has taken it right to the heart of the best that regional France has to offer.
Valrhona’s teams had the idea of adding PDO butter, crème fraiche from Normandy and fleur de sel from Guérande to fine cocoa varieties. These carefully measured ingredients subtly reveal an entirely new side to an outstanding dark chocolate: A sweet gourmet deliciousness that was once the preserve of milk and white chocolates.
This trio of ingredients has been selected with the same demand for sophistication and quality that applies to all Valrhona’s cocoas. They are all the product of exceptional traditional knowledge and help to create a unique, authentic chocolate free from preservatives and artificial flavors and colors.

CARANOA CARAMEL

A RESOLUTELY ON-TREND, CARAMEL-FLAVORED DARK CHOCOLATE
This innovation owes its brilliance to the way its caramel is made. This is no simple flavoring to add a little bit extra to the dark chocolate: It is real caramel made just the same way it would be for pastry, by adding butter, then deglazing it with crème fraiche.
Caranoa 55% is giving gourmet consumers exactly what they want: Quality, and products with distinctive origins – Something Valrhona also strongly believes in.
Caranoa 55% is certainly a gourmet treat, but its sugar content is actually low as compared to a traditional milk or white chocolate. In this way, it is perfectly aligned with a key consumer trend. Caranoa 55% meets the needs of consumers who want flavor and lots of it – But who also want it to be essentially natural.

A DARK CHOCOLATE THAT OPENS UP A WHOLE NEW RANGE OF PROFESSIONAL POSSIBILITIES
Caranoa 55%, is a voluptuous, gourmet blend whose gorgeous chocolatey notes mingle on the palate with subtle caramel and butter flavors, topped off with a hint of salt.
Caranoa 55% embodies the Valrhona teams’ virtuoso talent. They have worked hard to redesign a traditionally intense dark couverture to create a subtle new version in which powerful flavors are delicately counterpointed with creamy notes.

THERE ARE SO MANY POSSIBILITIES FOR NEW GOURMET CREATIONS
This innovation uses a perfect balance of carefully measured ingredients, blazing a new trail for professionals to follow as it does so. They now have the opportunity to capitalize on Valrhona’s expertise to bring a touch of caramel to their chocolate creations. Caranoa also brings the added guarantee of an even caramel flavor and an ideal texture.
While Caranoa 55% is perfect for cream mixes and ganaches (its optimal applications), it can also make for interesting bars and molded items, which bring out all its complexity. It can be used for coatings, mousses, ice creams and sorbets too. Its many applications and great delicacy of flavor adapt to all kinds of occasions, whatever the season, from Christmas to Easter and every day in between!

CARANOA RECIPES

REMARKABLE RECIPES GOURMET DARK GANACHE AND FROSTING
Pastry Instructor Baptiste Blanc and Pastry Chef Nicolas Riveau – both of them team members at L’École Valrhona – have created two original recipes that showcase the range of quality flavors Caranoa 55% creates in its optimal applications: Ganache (Caranoa Tartlet) and frosting (Pop Eclair).

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