CHOCOLATE MANUFACTURING PROCESS

Section suivante

The expertise and commitment of our employees and partners is expressed throughout each step of the manufacturing process, from our planters to the hands of Valrhona experts and then to pastry chefs.

A TASTE FOR EXCELLENCE, STARTING AT PLANTATIONS

Bruno Dunoyer

Director of Millot Plantation in Madagascar

My partnership with Valrhona represents both a point of certainty and the possibility of creating long-term projects, which results in quality cocoa.

We have currently built long-term partnerships with cocoa producers in 11 countries. As the first step in the chocolate manufacturing chain, planters are essential partners for Valrhona. Bruno Dunoyer, Director of the Millot Plantation in Madagascar, has been a Valrhona partner for over 20 years.

IN SEARCH OF THE FINEST COCOA

Benjamin Figarède

Valrhona Sourcer

We do not buy "mountains" of cocoa, but we do buy with sincerity. The strong connection that we maintain with our partners allows us to develop the finest chocolate recipes.

Valrhona sourcers work directly with planters around the world, and specifically target key cocoa growth areas located between the Tropics of Cancer and Capricorn. As a sourcer for Valrhona, Benjamin Figarède travels the globe year round in search of the finest cocoa. More than just a buyer, his role is to serve as an ambassador for Valrhona to producers, as well as be the best ambassador for planters in order to promote their difference and their unique culture.

FLAVOR EXPERTISE IN THE CHOCOLATE FACTORY

Christophe Perrin

Roasting Workshop Supervisor

The goal of roasting is to start developing the aromas of the cocoa and reduce the humidity, but it is also, and most importantly, a key step in creating the flavor of chocolate.

After the fermentation and drying processes, which allow cocoa flavor precursors to be released, the beans are sent to Tain l'Hermitage. This is when Valrhona experts such as Christophe Perrin come into play, at the Roasting Workshop. A key step in developing the flavor of cocoa, the roasting process varies according to the desired recipe and the beans' origin.

TO REVEAL THE MANY FLAVORS OF CHOCOLATE...

Wilfried Noyeries

Grinding Workshop Supervisor - Conching

The grinding-conching process further develops all of the steps that take place before it to obtain smooth and perfectly balanced flavors.

Roasted and then crushed, the cocoa bean nibs are then ground to produce to chocolate liquor. Sugar is added, along with milk, which varies according to the recipe. The chocolate paste is gradually refined and then conched to achieve the flavor and texture of the finished chocolate.

...AND ENHANCE TASTE

Laurent Eckmann

Leader of Molding Workshop - Packaging

Respecting the tempering curve is essential to avoid altering the quality of the chocolate, and to produce shiny chocolate with the perfect snap for professionals.

After the conching process, the liquid chocolate undergoes a tempering cycle so that the cocoa butter crystallizes into a stable form. The final step before the chocolate is packaged and sold, molding requires rigor and unwavering precision on behalf of the workshop's experts, such as Laurent Eckmann.

TO OFFER CHEFS WORLDWIDE THE HIGHEST QUALITY

Andrea Dopico

Pastry Chef at Moments restaurant, Barcelona

More than a product, Valrhona chocolate represents for me a quest for excellence and quality, which is found in the pleasure of consuming it.

Every day, millions of artisans entrust Valrhona with their chocolate needs. Among them is Venezuelan chef Andrea Dopico. Always in search of harmony and lightness, Andrea enjoys experimenting with texture and temperatures to create surprising desserts. A finalist in C3 2013, she surprised the jury with original creations such as "Raices" ("Roots"), a creamy, tangy dessert evoking the Amazon rainforest made with Grand Cru ILLANKA 63%.
Need Help?

FAQ

A question about your orders, about the functioning of the site or a technical question for your recipes?

See our answers

Send us a question by e-mail

Send a message
Download in progress
Close