Valrhona

Patissland - Professional pastry brand

Valrhona, professional couverture chocolate

Valrhona chocolates for professional pastry: Guanaja, Caraïbe, Manjari, Jivara, Dulcey, Ivoire. Pure Origin grand crus, iconic blends, copper kettle pralines.

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Caraïbe 66% beans - 250g→Jivara 40% milk beans - 250g→Guanaja 70% dark beans - 250g→Manjari 64% beans - 250g→Ivoire 35% white beans - 250g→Azelia 35% hazelnut beans - 250g→

Our complete selection of Valrhona chocolates brings together the professional range from the historic French chocolate maker in Tain-l'Hermitage. Coating beans, baking chocolates, signature pralines, pure ingredients, and tasting products. For professional pastry, artisan chocolatiers, bakeries, and demanding pastry chefs. All Pure Origin grand cru references and the brand’s iconic blends.

Valrhona dark chocolates

The Valrhona dark chocolates cover the full range of intensities: Guanaja 70% with clear bitter notes (created in 1986), Caraïbe 66% a balanced blend with roasted dried fruit and coffee notes, Manjari 64% pure Madagascar origin with tangy red fruit notes, Araguani 72% pure Venezuelan origin, Alpaco 66% pure Ecuadorian origin with floral notes. Available in 250g for starting, 3kg for regular production.

Milk, blond, and Inspiration chocolates

The Jivara 40% is the iconic Valrhona milk chocolate, with malty and vanilla notes. Caramelia 36% offers a salted butter caramel blend, Azelia 35% includes roasted hazelnut. The Dulcey 35%, a blond chocolate created by Frédéric Bau, delivers unique toasted shortbread notes. The Inspiration coatings (Raspberry, Strawberry, Passion Fruit, Yuzu, Almond) replace cocoa with fruit powder: natural composition, 100% natural color and taste.

Pralines, gianduja, and pure ingredients

The Valrhona pralines are made in copper cauldrons: Almond Hazelnut Praline 50%, Pistachio Praline 42%, Pecan Praline 50%. The Gianduja Hazelnut Dark 34% is the traditional Italian specialty. For pure ingredients: Macaé 100% cocoa paste, cocoa butter, cocoa powder, nibs for crunchy decoration.

What is the difference between Valrhona Pure Origin and blend?

A Pure Origin (Manjari, Araguani, Alpaco) comes from a single geographic origin and offers a distinctive aromatic profile. A blend (Guanaja, Caraïbe, Extra Bitter) combines several origins for a balanced and reproducible profile. Grand crus are favored in signature pastry, blends in regular production.

Which Valrhona chocolate to choose to start?

For professional pastry: Caraïbe 66% as versatile dark, Jivara 40% as balanced milk, Ivoire 35% as white. These three references cover most recipes. For chocolaterie: Guanaja 70% for intensity, Dulcey 35% for the blonde signature.

How to temper Valrhona chocolate?

Standard tempering curves. Dark: 50-55°C then 28-29°C then 31-32°C. Milk: 45-50°C then 27-28°C then 29-30°C. White / Dulcey / Inspiration: 40-45°C then 26-27°C then 28-29°C. Tempering provides shine, a clean snap, and good preservation.

What formats does Valrhona offer?

250g tasting bags for the most common chocolates, 3kg professional bags for regular production, 1kg or 3kg blocks for pure ingredients (cocoa paste, cocoa butter). Bars and gift boxes in consumer sizes for direct tasting.