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THE QUEST FOR FLAVOR

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Every day we use our expertise to explore and discover new tastes, in order to reveal all of the aromas of chocolate and to enhance its flavor.

BY ASSEMBLING THE FINEST COCOAS

We sample, test and take note of the aromas and the intensity of each type of cocoa to develop our products' potential.

Marie Repoux Sensorial Analysis Manager
Driven by the desire to see tastes evolve, we are constantly creating new flavors. We sample, test and marry cocoa beans of different origins to create fine chocolates. The art of assembly requires much rigor and passion. It enables us to develop unique recipes while ensuring consistency of flavor.
The world’s most bitter chocolate, created in 1986

BY DEVELOPING INNOVATIVE PROCESSES

Once the beans have been stirred and the flavor precursors have been released, we add fruit pulp, which is naturally rich in sugar, to begin a second fermentation phase.
Thanks to the innovative process of Double Fermentation, we are able to enhance our original recipes with richer and completely new flavors.
Brazilian chocolate meets passion fruit

BY DESIGNING UNIQUE CHOCOLATES

Dulcey was born as the result of an oversight. What a marvelous oversight it was!

Frédéric Bau Director of Creation
Eight years: This is the amount of time it took Frédéric Bau and the Valrhona engineers to perfect the final recipe for DULCEY 32%, the fourth color of chocolate. Now an essential, DULCEY 32% was first the result of an oversight. Its story began one day when chef Frédéric Bau left his white chocolate in a bain-marie for too long. After ten hours of cooking, the chef discovered chocolate that had turned blond and was flavored with delicious notes of shortbread and caramelized milk. The fourth color of chocolate was then born, along with endless possibilities for chefs.
Chocolate with biscuity and caramelized notes

IN RESPECT OF PURE ORIGIN COCOA

The white cocoa beans of Gran Blanco cocoa from the Piura region give our ILLANKA 63% chocolate a creamy texture and subtle flavors of black fruits.
Concerned with revealing the aromatic potential of each terroir, we select and transform pure origin beans that are grown according to traditional and environmentally-friendly agricultural practices.
A dark chocolate with floral aromas

BY SELECTING EXCEPTIONAL INGREDIENTS

We select the nuts for our pralines with just as much care as our cocoa beans.
Recognizable by their unique taste and texture, our pralinés are produced in a dedicated workshop using traditional methods. Each recipe varies according to its baking method (roasting or caramelization) and the selected type of dried nuts.

CHOCOLATE IN ALL FORMS

With an endless selection of chocolate in all shapes, sizes and flavors, with every filling and decoration imaginable, each bonbon is an invitation to decadently discover the nuances of chocolate. Through these creations, our chocolatiers express their mastery of the most subtle flavors and combinations by marrying ingredients selected for their finesse and quality. Coated and then hand-decorated, our bonbons are available in all types of chocolate, with fruit, a crispy or melty texture, bold or light flavor, enhanced with liquor or praliné... We're always expanding the boundaries of taste.
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