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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 precision and passion. It enables us to develop unique recipes while ensuring consistency of flavor.
Dark Guanaja 70%, 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.
Dark Itakuja, where 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 born, along with endless possibilities for chefs.
DULCEY® 32%, chocolate with biscuity and caramelized notes.

IN RESPECT OF SINGLE ORIGIN COCOA

The unique white cocoa beans of Gran Blanco cocoa from the Piura region of Peru give ILLANKA 63% chocolate a creamy texture and subtle flavors of black fruits.
To highlight and reveal the aromatic potential of each terroir, we select and transform single origin beans that are grown according to traditional and environmentally-friendly agricultural practices.
Dark Illanka 63%, a dark chocolate with floral aromas.

BY SELECTING EXCEPTIONAL INGREDIENTS

We select the nuts for our pralinés 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 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 chocolates, fillings, a crispy or melty textures, bold or light flavor, enhanced with liquor or praliné... We're always expanding the boundaries of taste.
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