Valrhona Chocolate Bonbons Catalogue 2014/15

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VALRHONA CATALOGUE CHOCOLATE BONBONS & COFFEE BREAK RANGE 2014-2015

CHOCOLATE BONBONS & COFFEE BREAK RANGE CATALOGUE 2014-2015

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EXPERTISE, FROM PLANTATION TO HAUTE GASTRONOMY SINCE ITS BIRTH IN 1922, VALRHONA HAS REMAINED TRUE TO ITS VOCATION TO CREATE EXCEPTIONAL CHOCOLATE USING THE WORLD’S VERY BEST COCOA BEANS, IN KEEPING WITH TRADITIONAL HANDCRAFTED CHOCOLATE MAKING TECHNIQUES. BUT VALRHONA’S MISSION IS ALSO ABOUT BEING A PARTNER TO OUR PROFESSIONAL CLIENTS IN ORDER TO BETTER UNDERSTAND AND MEET THEIR EXPECTATIONS AND HELP THEM SUCCEED.

Expert in Fine Cocoa Very few chocolatiers have gone so far as to become chocolate growers in order to understand the process better and to have complete control over the quality of the beans and guarantee the taste of their cocoa. Valrhona, however, masters every step in the chain of production. Their selectors, planters and sourcing experts the world over share the same passion and are working to ensure quality of a level that makes this chocolate truly exceptional.

Creator of Unique Tastes To consistently guarantee the high-quality flavor and aromatic profile of its chocolates, Valrhona is committed to a unique strategy of flavor management. At the heart of this strategy is the involvement of every employee at every level, as well as rigorously applied strict quality controls, from the cocoa plantation to the product’s creation and promotion. It is this strategy that has earned Valrhona chocolate the title of “Grand Cru”.

Pastry-making creativity Valrhona’s internationally-recognized expertise is inextricably linked to the École du Grand Chocolat.

Created in 1989 by Frédéric Bau, this center for the creation of pâtisserie and techniques for working with chocolate is the reflection of a traditional savoir-faire developed over time to serve Valrhona’s professional clients.

Ambassador of fine taste Since its creation, Valrhona’s mission has been to contribute to the success of its professional clients in the gastronomy industry, both in France and throughout the world. Acting more as a partner than as a simple supplier, the brand has gradually gained a better understanding of their expectations and has developed close professional ties to support and promote the trade. One of the best illustrations of that relationship is Valrhona’s presence alongside its clients during some of the world’s most prestigious professional events.

New professional site Learn about valrhona in just one click…

Create your online account now and monitor Valrhona news in real time, discover new products and rediscover great classics. Also benefit from a variety of original recipes developed by the pastry chefs at L’École du Grand Chocolat, available for download at www.valrhonapro.com

E-news Keep informed about new products, current events and special offers through the Valrhona Newsletters. Be the first to receive exclusive recipes from L’École du Grand Chocolat.

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Chocolate bonbons & Coffee Break range

VALRHONA, THE ESSENCE OF TRUE CHOCOLATE BONBONS A little bit of history...

Chocolate bonbons have been a central part of the great Valrhona chocolate tradition right from the very start. For 90 years, the world-famous brand has been developing a treasure trove of knowledge and expertise as it creates its unique flavors.

In our chocolate factory at Tain L’Hermitage, Valrhona still designs and produces a sumptuous palette of chocolate bonbons, staying true to the brand’s chocolatier-patissier heritage by creating continually evolving its fine and Grands Crus chocolates.

Production: The Art of Delicacy There is a real art to making Valrhona Grand Chocolat bonbons, an art that is all about delicacy and finesse. In the chocolate factory at Tain l’Hermitage, traditional production lines gleaming with the patina of time rub shoulders with the very latest technologies designed to further enhance the time-honored procedures favored by the brand.

The recipes and craftsmanship that go into making these chocolate bonbons are embedded in the very hearts and souls of our workers, who hand them down from one generation to the next. The production process always places particular emphasis on the skills of the men and women operating the production lines, selecting the bonbons and decorating the chocolates by hand. While actually making the bonbons involves tried and tested recipes and procedures, decorating them requires meticulousness and delicacy. Every bonbon has its own particular time-slot– morning or afternoon. Even if we have been making it for years, every production run must be weighed, evaluated, tasted, scrutinized, and caressed. The love for chocolate bonbons that pervades this chocolate factory simply cannot be denied.

As an ambassador for haute gastronomy, Valrhona uses its expertise in chocolate bonbons to promote its primary mission, which is to help all of its craftsmen reach their full potential by giving them the best possible services and advice. Valrhona offers a number of Grand Chocolat bonbons ranges, so that professionals from the world of chocolate and patisserie can create their own signature assortments.

All of Valrhona’s chocolate bonbons owe their uniquely special character to the excellence of the raw materials used, the recipe selected, and the elegance and refinement of the production and decoration processes.

Take a trip to the world of Haute Chocolate Confectionery.

La Rinette No one knows exactly when La Rinette was created, but we do know that it existed as early as 1948.

The story goes that the iconic Valrhona bonbon got its name when one of Valrhona’s founders, Rinette–and that, on hearing him calling for her by this name, the bonbon inventors might have named their latest creation after her. It’s a bonbon that has made it through the decades without ever decreasing in popularity in the eyes of both our employees and our customers. They are still decorated by hand today, because no machine stands a chance of doing a good enough job for this truly exceptional bonbon.

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All the latest tastes!

TRY A TASTE OF WHAT MAKES VALRHONA SO SPECIAL, WITH OUR LATEST PRALINÉS FRUITÉS - NOW NUTTIER THAN EVER… Following the successful launch of our 3 new Laboratory Pralinés in 2013, Valrhona now invites you to try the three best sellers in some new Praliné Bonbon recipes, which are even more packed with delicious hazelnut and almond than before…

PRALINÉ NOISETTE 55% NOIR (CODE: 10877)

Recipe: Fruity praline with 55% hazelnuts from Italy.

Coated in with dark chocolate.

PRALINÉ AMANDE 55% LAIT (CODE: 10878)

Recipe: Fruity praline with 55% almonds from Valencia in Spain.

Coated in milk chocolate.

PRALINÉ AMANDE NOISETTE 60% IVOIRE (CODE: 10879)

Recipe: Fruity praline with 60% Valencia almonds and hazelnuts from Italy. Coated in Ivory Coast chocolate.

THE GREAT CLASSICS MORE TEMPTING THAN EVER!

Chardon chocolate liqueur and truffles get a Dulcey makeover CHARDON DULCEY WHISKY CAFÉ (Code: 11152)

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TRUFFE DULCEY PRALINÉ (Code: 11143)

Add a new twist to your traditional selection with this decidedly Irish recipe that will charm your taste-buds

Take a fresh look at classic chocolates with this blond truffle, a perfect foil for the intense taste of Valencia almonds from Spain.

Recipe: Fruity praline with 70% almonds. Coated in DULCEY 32% chocolate.

Recipe: almond praliné fruité 70% coated in DULCEY 32% chocolate.

New! Holiday season specials!

Chocolate bonbons & Coffee Break range

CHRISTMAS SPIRIT COLLECTION

where the magic of Christmas is all around Valrhona brings the magic of Christmas to life and invites you to share the enchanted world of Santa’s elves. The childlike charm of these colorful little figures will add more fun to the holiday season and attract the interest of all your customers, big and small.

5 SPIRITS: star, snowman, gingerbread man, Christmas tree, Christmas ball

ESPRIT DE NOËL CARAÏBE ( CODE: 11206 )

ESPRIT DE NOËL DULCEY (CODE: 11207)

Height: 3.5 - 4 cm . Width: 3 - 3.5 cm Thickness: 8 mm . Item weight: 5 g

And don’t forget...

OUR LATEST VALENTINE’S DAY CREATIONS This year Raspberry and Hazelnut join Valrhona’s delicious selection of chocolate hearts.

CŒUR FRAMBOISE (CODE: 10757)

CŒUR NOISETTE (CODE: 10754)

Raspberry puree ganache coated in dark chocolate and decorated with a pink arc.

Hazelnut Ganache. Coated in milk chocolate and decorated with a dark arc.

Available from 17/09/2014 to 31/12/2014

Available from 17/09/2014 to 14/02/2015

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Contents CHOCOLATE BONBON SELECTION

Page 8

. How to increase your Chocolate Bonbon sales

page 10

. Ganaches

page 12

. Pralinés

page 18

. Nuts

page 22

. Valrhona exclusives

page 24

. Premium Products

page 28

. Liquor Chocolates

page 30

NIBBLES SELECTION

Page 32

. How to increase snack sales

page 34

. Fantaisies

page 36

. Bouchées

page 38

. Bars of Chocolate

page 40

. Christmas Spirit chocolate bites

page 40

COFFEE BREAK RANGE

Page 42

. Why serve Valrhona with your coffee?

page 44

. Coffee Break range

page 46

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Chocolate bonbon selection 1

Ganaches

4

Valrhona exclusives

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Pralinés

5

Premium Products

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Nuts

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Liquor Chocolates

Chocolate Bonbons are staple ingredients when it comes to mini-boxes–they are perfect presents all year round, particularly to share during the holiday season! Here are a few tips to help you achieve truly impeccable quality.

Mini-box assortments You need to take a few extra precautions when creating your chocolate bonbon assortments, as some of the fillings have an intense, lasting aroma (mint, coffee, cinnamon) that can be transferred to other chocolates. It is therefore preferable not to put them in your mini-box assortments.

Children’s choice For your children’s assortments, go for milky ganaches or milder, sweeter pralinés.

Storing chocolate bonbons Tell your clients to keep their chocolate bonbons in a cool, dry place out of the light. They can be eaten up until the Best Before Date on the packaging.

Allergens Our pralinés, marzipans and “Gianduja method” products are all made with nuts (almonds or hazelnuts): there is therefore a risk of allergic reaction (allergy to nuts).

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Sales advice from Valrhona

Why sell chocolate bonbons all year round?

90%

OF FRENCH PEOPLE SAY THEY LIKE CHOCOLATE

They make a perfect gift all year round!

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YOU ARE RIGHT TO S ELL THEM ALL YEAR ROUND You are an artisan and expert in your field, which is what makes your products different from the industrially produced items on sale in the big retail outlets.

Don’t be afraid to point this out.

*source: Syndicat du Chocolat 2010

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Create new opportunities for your clients to buy your products Draw attention to the product all year round: deseasonalize and increase sales!

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EXCELLENT PROFITABILITY Low time and labor investment for a product with high perceived added value.

G A FOING RIE TO FOR DINND'S NE R IGHT O CE N A NI FOR TW IN

GIVE YOUR CUSTOMERS GIFT IDEAS

A PRODUCT THAT MAKES A PERFECT GIFT A mini-box is always well-received whatever the time of year, just like a bouquet of flowers…

TIP

THANKS!

Sun lun day ch thewith fam ily

LOYALTY CARDS!

Encourage your customers to visit you more often by offering an attractive customer loyalty offer for example. Why not give them a mini-box of 3 chocolate bonbons for every 100 euros spent?

Different names for your various formats will give your customers good ideas

Find out what your customers like and let them try your various flavors «Are the chocolates for you or are they a gift?»

«Do you prefer dark, milk or white chocolate?»

TIP Cut the bonbons to be tasted into two or three pieces - that way your customers can judge the appearance of your chocolates both inside and outside - and the whole operation won’t cost you so much either!

«Is it for an adult, an older person, a family with children?»

«Do you want something that’s very chocolaty (ganache) or would you prefer a milder (praliné, gianduja, marzipan) or nuttier filling?»

«Would you like to try some more unusual flavors (spicy, exotic, etc.)?»

You can find all of our Valrhona tips and advice in our sales support materials 10

Sales advice from Valrhona

Chocolate bonbon selection

How to create an event-based display at Christmas LET VALRHONA HELP YOU TO FILL YOUR SHOP WITH THE MAGIC OF CHRISTMAS.

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Give your shop window a Christmas makeover!

It’s the perfect time to totally overhaul your window display and make Christmas special! Display larger formats and really festive colors: golds, reds, deep blues and silvers…

Giant formats: pile them up like presents.

Several at a time: present the smaller formats grouped together in twos

and threes, like on this Christmas tree branch.

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Fill those shelves!

Increase your chocolate bonbon shelf space by 50% at Christmas.

The more people can see your chocolate bonbons, the more they’ll buy!

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Surprise your customers with our new products for 2014

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Refresh your selection with some special Christmas flavors!

Take advantage of our exclusive Christmas specials (marked with a ) to make the most of the season with truly festive recipes - and don’t forget our wrapped liquor chocolates, always a big hit at Christmas.

Draw attention to the new items to get them noticed

Make up a «New recipe!»

Praline Special mini-box

PRALINÉ FRUITÉ FILLING

EAU

NOUV

ITÉ

USIV EXCL ËL NO

Discover the taste of pure almond.

«Chocolate Bonbons», the Basics «The Boutique» Cercle V and at www.valrhonapro.com 11

GANACHES

PURE CHOCOLATE • Characteristic chocolates with unique aromatic notes.

• For lovers of pure chocolate.

PALET OR.....368

PALET ARGENT.....404

Dark chocolate ganache made from Grand Cru Guanaja 70%.

• Coated in dark chocolate and decorated with gold leaf.

• Powerful and lasting taste.

“Creole” ganache with dark chocolate and milk chocolate.

• Coated in milk chocolate and decorated with silver leaf.

• Milky notes.

CARAÏBE.....383

GUANAJA AMER.....376

GUANAJA LACTÉE.....386

JIVARA ALIZÉ.....1423

Dark chocolate ganache made from Grand Cru Caraibe 66%.

• Coated in dark chocolate.

• Lasting taste, very aromatic.

• Sweet, fruity notes.

Dark chocolate ganache made from Grand Cru Guanaja 70%.

• Coated in dark chocolate.

• Powerful and lasting taste.

• Fruity notes.

Milk chocolate ganache made from Grand Cru Guanaja Lactée 41%.

• Coated in milk chocolate.

• Sweet, fruity notes.

Milk chocolate ganache made from Grand Cru Jivara 40%.

• Coated in milk chocolate.

• Notes of caramel and vanilla.

FRUITY • Lightness, acidity and freshness in these sweet and fruity recipes.

• A perfect assortment of delicious chocolates for any time of year.

GANACHE CASSIS.....1426

GANACHE POIRE.....421

IVOIRE CASSIS.....3022

CARAFRUTTI ABRICOT.....372

Ganache with blackcurrant pulp.

• Coated in dark chocolate.

• Tart notes.

Ganache flavored with pear.

• Coated in dark chocolate, in a pear shape.

• Intense.

Ganache with blackcurrant pulp.

• Coated in Ivoire white chocolate.

• Tart notes.

Milk chocolate ganache with caramelized apricot pulp.

• Coated in dark chocolate.

• Fruity and caramel notes.

• Creamy texture.

OTHELLO FRAMBOISE.....370

GANACHE MANDARINE.....375

CARAFRUTTI CITRON.....9305

CARAFRUTTI GRIOTTE.....3506

Ganache with raspberry pulp.

• Coated in dark chocolate.

• Red berry notes.

Ganache flavored with mandarin.

• Coated in dark chocolate in a mandarin segment shape.

• Subtle fruity notes.

A gourmet combination of the tangy freshness of lemons and the sweetness of creamy caramel.

• Caramel ganache with lemon pulp.

• Coated in milk chocolate.

• Creamy texture.

Milk chocolate ganache with caramelized Morello cherry pulp.

• Coated in dark chocolate.

• Fruity and caramel notes.

• Creamy texture.

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Chocolate bonbon selection

CARAFRUTTI COCO.....385 Milk chocolate ganache with caramelized coconut pulp.

• Coated in milk chocolate.

• Fruity and caramel notes.

• Creamy texture.

CARAFRUTTI POIRE.....9304 A voyage to the heart of the orchard.

Robust and intense notes of ripe, juicy Williams pears.

• Ganache with pear pulp.

• Coated in dark chocolate.

• Melt in the mouth texture.

Available from 18/09/2013 to 31/12/2013 Packaging: 2 kg boxes

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GANACHES

GOURMET • A selection of delectable flavors to satisfy every palate including coffee, tea, spices, almonds, hazelnuts...

CAFÉ NOIR.....366

CAFÉ CRÈME.....390

CARAMEL SALÉ NOIR...... 9381

CARAMEL SALÉ LAIT.....4683

Coffee ganache.

• Coated in dark chocolate and decorated with coffee-flavored chocolate.

• Arabica coffee notes.

Coffee ganache.

• Coated in Ivoire white chocolate and decorated with coffee-flavored chocolate.

• Arabica coffee notes.

Salty caramel ganache.

• Coated in dark chocolate and decorated with sugar.

• Caramel notes.

Salty caramel ganache.

• Coated in milk chocolate and decorated with sugar.

• Caramel notes.

CHAPKA NOIR.....495

CHAPKA LAIT.....1424

MYRIADE .....4295

Dark chocolate ganache.

• Coated in dark chocolate and decorated with chopped almonds.

• Lasting taste.

Milk chocolate ganache.

• Coated in milk chocolate and decorated with chopped almonds.

• Subtle notes of caramel and vanilla.

Cardamom infused ganache with coffee on an orange fruit jelly base.

• Coated in dark chocolate, decorated with candied fruit nibs and topped with coffee-flavored chocolate.

• The taste of Arabica with slightly tart notes.

• Soft, melting texture.

DOUCE AMANDE.....498

GANACHE PIMENT D’ESPELETTE.....9379

GANACHE THÉ.....9377

“Creole” ganache, dark chocolate and milk chocolate flavored with almond.

• Coated in milk chocolate, in an almond shape.

• Fruity and sweet.

An original combination of chocolate ganache and the spicy notes of Espelette chilli powder.

• Coated in dark chocolate and yellow decor.

• A firm and creamy texture.

A harmonious marriage of tangy Macaé ganache and the fresh, flowery notes of tea.

• Coated in dark chocolate and decorated with Ivory chocolate.

GANACHE MARRONS.....380

GANACHE THÉ JASMIN.....2545

Ganache made from sweet chestnut cream.

• Coated in dark chocolate, in a chestnut shape.

• Notes of vanilla.

• Creamy.

Ganache infused with Chinese jasmine green tea.

• Coated in dark chocolate and decorated with a transfer symbolizing tea leaves.

• Very flowery notes.

GANACHE GRAND MARNIER®.....7883 Ganache flavored with Grand Marnier® liqueur.

• Coated in Ivoire white chocolate and decorated with dark chocolate.

• Aromatic.

Available from 17/09/2014 to 31/12/2014

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Chocolate bonbon selection

GANACHE CANELLE.....2546

GANACHE MOKA.....2548

GANACHE VANILLE.....2547

GANACHE THÉ JASMIN.....2545

Ganache flavored with cinnamon.

• Coated in milk chocolate and decorated with a transfer symbolizing cinnamon sticks.

• Spicy notes.

Ganache with Ethiopian Mocha coffee.

• Coated in dark chocolate and decorated with a transfer symbolizing coffee beans.

• Very aromatic.

Ganache flavored with vanilla extract.

• Coated in milk chocolate and decorated with a transfer symbolizing vanilla bean pods.

• Spicy notes.

Ganache infused with Chinese jasmine green tea.

• Coated in dark chocolate and decorated with a transfer symbolizing tea leaves.

• Very flowery notes.

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GANACHES

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Chocolate bonbon selection

HEARTS • An ideal assortment to get hearts racing.

COEUR JIVARA.....4329

COEUR PASSION.....9316

COEUR FRAMBOISE.....10757

COEUR NOISETTE.....10754

Milk chocolate ganache made from Grand Cru Jivara 40%.

• Coated in milk chocolate.

• Notes of caramel and vanilla.

• Striking taste.

Passion fruit ganache.

• Coated in milk chocolate and decorated with milk chocolate.

Raspberry puree ganache • Coated in dark chocolate and decorated with a pink arc.

Hazelnut ganache.

• Coated in milk chocolate and decorated with a dark arc.

CŒUR GRAND MARNIER.....4330

COEUR VANILLE.....9318

COEUR MANJARI.....9314

Ganache flavored with Grand Marnier® liqueur.

• Coated in Ivoire white chocolate.

• Aromatic.

Vanilla Ganache.

• Coated in Ivoire white chocolate and decorated with dark chocolate.

Dark chocolate ganache made from Grand Cru Manjari 64%.

• Coated in dark chocolate.

Available from 17/09/2014 to 14/02/2015

GRANDS CRUS • Subtle and elegant pure chocolate decorations.

• A unique collection that is perfect for gift boxes.

GANACHE GRAND CRU MACAÉ.....7372

GANACHE GRAND CRU MANJARI.....7373

GANACHE GRAND CRU NYANGBO.....7374

GANACHE GRAND CRU ABINAO.....7375

Dark chocolate ganache made from Grand Cru Macaé 62%.

• Coated in dark chocolate.

• Dried apricots notes & Black tea.

Dark chocolate ganache made from Grand Cru Manjari 64%.

• Coated in dark chocolate.

• Tart & Berries notes.

Dark chocolate ganache made from Grand Cru Nyangbo 68%.

• Coated in dark chocolate.

• Rounded chocolate notes and a touch of spice.

• Sophisticated & Chocolaty.

Dark chocolate ganache made from Grand Cru Abinao 85%.

• Coated in dark chocolate.

• A subtle hint of bitterness brought out by powerful tannins.

• Powerful & Tannic.

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PRALINÉS

PURE FRUIT PRALINÉS • Pure and intense nutty flavors.

PRALINÉ INTENSE NOIR.....3019

PRALINÉ INTENSE LAIT.....3020

PRALINÉ INTENSE IVOIRE.....3505

CARRÉ PRALINÉ LAIT.....402

Intense almond hazelnut praline.

• Coated in dark chocolate and decorated with a fine drop of Ivoire white chocolate.

• Intense nutty taste and roasted notes.

• Fine texture.

Intense almond hazelnut praline.

• Coated in milk chocolate and decorated with a fine drop of dark chocolate.

• Intense nutty taste and roasted notes.

• Fine texture.

Intense almond hazelnut praline.

• Coated in Ivoire white chocolate and decorated with a fine drop of dark chocolate.

• Intense nutty taste and roasted notes.

• Fine texture.

Almond praline.

• Coated in milk chocolate and decorated with dark chocolate.

• Well balanced nutty and caramel taste.

PRALINÉ DOUCEUR NOIR.....3289

PRALINÉ FRUITÉ CRAQUANT.....9219

Almond hazelnut praline.

• Coated in dark chocolate.

• Well balanced nutty and caramel taste.

Exceptionally soft praline.

• The crunchy texture reveals intense notes of gently roasted hazelnuts and almonds.

• Coated in milk chocolate.

PRALINÉ NOISETTE 55% NOIR.....10877

PRALINÉ AMANDE 55% LAIT.....10878

Fruity praline with 55% hazelnuts from Italy.

Fruity praline with 55% almonds from Valencia in Spain.

• Coated in dark chocolate.

• Aromatic power from fresh hazelnuts and smooth.

• Creamy texture.

• Coated in milk chocolate.

• Perfect balance between the subtle flavour of green almonds and the long-lasting taste.

GOURMET • A selection of delectable gourmet flavors to satisfy every palate including “Gianduja-style”, orange, nougat, coconut…

RINETTE NOIRE.....1869

RINETTE DULCEY.....9953

RINETTE LAIT.....405

RINETTE IVOIRE.....1870

Hand-made chocolate.

Hazelnut praline and chopped almonds.

• Coated in dark chocolate decorated with milk chocolate.

• Very fine, delicate crunchy texture.

Hand-made chocolate.

Hazelnut praline and chopped almonds.

• Coated in DULCEY 32% chocolate and decorated with dark chocolate.

• Very fine, delicate crunchy texture.

Hand-made chocolate.

Hazelnut praline and chopped almonds.

• Coated in milk chocolate and decorated with dark chocolate.

• Very fine, delicate crunchy texture.

Hand-made chocolate.

Hazelnut praline and chopped almonds.

• Coated in Ivoire white chocolate and decorated with dark chocolate.

• Very fine, delicate crunchy texture.

PRALINÉ ORANGE.....3021

PRALICOCO.....4299

“FAÇON GIANDUJA” CITRON.....3024

CHARDON PRALINÉ BLEU.....450

Almond praline and pieces of orange.

• Coated in dark chocolate.

• Tart and fruity notes.

Almond praline and coconut.

• Coated in dark chocolate and decorated with Ivoire white chocolate.

• Nutty taste and fruity notes.

Milk “Gianduja-Style” flavored with lemon.

• Coated in milk chocolate.

• Tart notes.

• Creamy.

Hazelnut praline and chopped caramelized almonds.

• Blue coating.

• Caramel notes.

• Crunchy.

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Chocolate bonbon selection

CARRÉ PRALINÉ IVOIRE.....369 Almond praline.

• Coated in Ivoire white chocolate and decorated with dark chocolate.

• Well balanced nutty and caramel taste.

PRALINÉ AMANDE NOISETTE 60% IVOIRE.....10879 Fruity praline with 60% Valencia almonds and hazelnuts from Italy.

• Coated in Ivory Coast chocolate.

• Harmony of fruity notes and intense fondant.

PRALIGOURMAND.....9947 60% hazelnut and almond praline with cinnamon and Succès flakes.

• Coated in milk chocolate and decorated with dark chocolate flakes.

• Intense flavor of dried fruits delicately heightened with cinnamon, with a crunchy texture.

Available from 17/09/2014 to 31/12/2014 Packaging: 2 kg boxes

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PRALINÉS

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Chocolate bonbon selection

TEXTURES • Pure and intense nutty flavors combined with delicious gourmet ingredients for crunchy and crispy textures.

GRÊTA LAIT.....403

GRÊTA NOIR.....365

Almond and hazelnut praline.

• Coated in milk chocolate and decorated with chopped almonds.

• Nutty notes.

• Melting texture.

Almond and hazelnut praline.

• Coated in dark chocolate and decorated with chopped almonds.

• Nutty notes.

• Melting texture.

PRALINÉ CRAQUANT.....4297

PRALINOUGAT.....417

PRALINÉ NOUGATINE.....1425

Intense almond and hazelnut praliné with crisp cereals.

• Coated in dark chocolate and decorated with milk chocolate.

• Strong, nutty flavor with roasted notes.

• Crispy texture.

Almond praline and chips of Montélimar nougat.

• Coated in dark chocolate.

• Honey notes.

• Crunchy.

Almond praline with crispy nougatine.

• Coated in milk chocolate.

• Nutty and caramel notes.

• Very crispy texture.

«FAÇON GIANDUJA» NOISETTE.3023

PRALIFEUILLETÉ LAIT.....1876

PRALIFEUILLETÉ NOIR....1875

Milk “Gianduja-Style” with chopped hazelnuts.

• Coated in dark chocolate.

• Intense nutty flavor.

• Creamy.

Almond praline mixed with wafer-thin crepe crumbs.

• Coated in milk chocolate.

• Roasted notes.

• Crispy.

Almond praline mixed with wafer-thin crepe crumbs.

• Coated in dark chocolate.

• Roasted notes.

• Crispy.

MALAKOFF NOIR.....371

MALAKOFF LAIT.....427

ARWEN.....4298

Almond and hazelnut praline.

• Coated in dark chocolate and decorated with chopped almonds.

• Nutty notes.

• Melting texture.

Almond and hazelnut praline.

• Coated in milk chocolate and decorated with chopped almonds.

• Nutty notes.

• Melting texture.

Milk “Gianduja-Style” with Breton crepe flakes.

• Coated in dark chocolate.

• Nutty notes.

• Melting, crispy texture.

Available from 17/09/2014 to 31/12/2014 Packaging: 2 kg boxes

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NUTS AND CANDIED FRUIT

ALMOND CREAMS AND PASTES • Moist, melting and soft textures.

• Enjoyed by those who love the sweet things.

VALENCIA AMANDE.....1422

EXQUINOIX.....364

ALICANTE.....360

TRÉSOR DE PÉCAN NOIR.....1873

Almond cream.

• Coated in dark chocolate and decorated with Ivoire white chocolate.

• Bitter almond notes.

• Very creamy.

Ganache flavored with walnut essence.

• Coated in dark chocolate and decorated with milk chocolate.

• Nutty notes.

Pistachio and almond cream.

• Coated in dark chocolate and decorated with green decor.

• Well balanced nutty taste.

• Creamy texture.

Almond and walnut paste with Armagnac liqueur and coffee.

• Coated in dark chocolate and decorated with caramelized chopped pecans.

• Nutty notes.

NUTS • Crunchy, smooth or crispy textures.

• Enjoyed by those who love new sensations.

MÉDITERRANÉEN NOIR.....11429

MÉDITERRANÉEN LAIT.....11427

CROQUANT NOUGATINE NOIR....2092

CROQUANT NOUGATINE LAIT...2093

Dark chocolate disc with orange zests, apricot, hazelnuts and pistachios.

• Fruity and nutty notes.

• Crunchy.

Milk chocolate disc with orange zests, apricot, hazelnuts and pistachios.

• Fruity and nutty notes.

• Crunchy.

Almond nougatine.

• Coated in dark chocolate and decorated with almond chips.

• Nutty notes and caramel.

• Very crispy.

Almond nougatine.

• Coated in milk chocolate and decorated with almond chips.

• Nutty notes and caramel.

• Very crispy.

CANDIED FRUIT • Real fruits, hand-picked, candied and coated in chocolate to delight gourmets.

• Chocolates that mix well with others, to be included in small boxes or fruity selections.

ORANGETTE.....367

GINGEMBRETTE.....8396

CITRONNETTE.....8395

Stick of candied orange zest.

• Coated in dark chocolate.

• Tart, fruity notes.

Stick of candied ginger.

• Coated in dark chocolate.

• A fresh and powerful ginger taste.

Stick of candied lemon zest.

• Coated in dark chocolate.

• Refined bitter taste and zesty notes.

22

Chocolate bonbon selection

BRIN D’AMANDE NOIR.....3509 Almond paste 50%.

• Coated in dark chocolate.

• Bitter almonds and nutty notes.

NOUGAT.....2094 Nougat from Montélimar.

• Coated in dark chocolate.

• Honey and nutty notes.

• Tender.

Available from 17/09/2014 to 31/12/2014 Packaging: 2 kg boxes

23

EXCLUSIVES

24

Chocolate bonbon selection

“PETITS DÉLICES” • Recipes inspired by tasty traditional cakes and pastries.

• Attractive shapes and decorations.

FORÊT NOIRE.....4676

CRÈME CARAMEL.....5120

OPÉRA.....4680

SUCCÈS.....5119

Dark chocolate ganache made from Grand Cru Manjari 64% and morello cherries.

• Coated in dark chocolate and decorated with dark chocolate sparkles.

• Fruity and alcohol notes.

Caramel ganache with vanilla.

• Coated in dark chocolate and decorated with brown sugar.

• Vanilla notes.

• Melting texture.

Dark chocolate ganache made from Grand Cru Caraïbe 66% on a coffee-flavored almond paste.

• Coated in dark chocolate and decorated with a touch of gold.

• Very aromatic.

Fruity praline mixed with Succès biscuit.

• Coated in dark chocolate and decorated with milk chocolate.

• Nutty notes.

• Crispy texture.

TARTE AU CHOCOLAT.....4678

CRUMBLE FRAMBOISE.....5118

TARTE TATIN.....4677

TARTE AU CITRON.....4679

Dark chocolate ganache made from Grand Cru Guanaja 70% sprinkled with crushed biscuit.

• Coated in dark chocolate.

• Powerful and lasting taste.

• Creamy and crispy texture.

Ganache with raspberry pulp sprinkled with crushed biscuit.

• Coated in milk chocolate.

• Fruity notes.

• Melting and crunchy texture.

Caramelized apple ganache flavored with vanilla extract.

• Coated in milk chocolate.

• Caramel texture.

Lemon ganache sprinkled with crushed biscuit.

• Coated in milk chocolate.

• Creamy and crispy texture.

• Tart notes.

MILLEFEUILLE.....4674

ÉCLAIR VANILLE.....9935

ÉCLAIR CHOCOLAT.....9943

ÉCLAIR CAFÉ.....9945

Ganache flavored with vanilla extract on a bed of milk “Gianduja-Style” blended with wafer-thin crepe crumbs.

• Coated in Ivoire white chocolate and decorated with dark chocolate.

• Creamy and crispy texture.

Ivoire white chocolate ganache with vanilla extract.

• Coated in milk chocolate and Ivoire decoration.

• Intense notes of vanilla and smooth texture.

Dark chocolate ganache.

• Coated in milk chocolate and dark chocolate decoration.

• Intense chocolate flavor and smooth texture.

Ivoire white and coffee-flavored chocolate ganache.

• Coated in dark chocolate and milk chocolate decoration.

• Coffee with cream notes and creamy texture.

INSPIRATION PAIN D’ÉCPICES...6088

TIRAMISU.....5728

Almond paste, candied orange peel with honey and 7 spices.

• Coated in dark chocolate and decorated with candied fruit nibs.

• Soft texture.

• Spicy and fruity notes.

Ivoire white chocolate ganache with tiramisu flavor.

• Coated in milk chocolate and decorated with chocolate pieces.

• Melting texture.

Available from 17/09/2014 to 31/12/2014 Packaging: 2 kg boxes

25

EXCLUSIVES

26

Chocolate bonbon selection

“TRUFFES” • A delectable selection.

• A careful pairing of textures: succumb to the crisp chocolate shell surrounding a soft, melt-in-your-mouth inside.

TRUFFE GUANAJA.....7364

TRUFFE GUANAJA-ORANGE.....8394

TRUFFE CROUSTIPRALINÉ.....7366

TRUFFE TANARIVA CARAMEL...7365

Dark chocolate ganache made from Grand Cru Guanaja 70%.

• Coated in dark chocolate.

• Powerful and long-lasting flavor.

• Melting center.

Orange-flavored Grand Cru Guanaja 70% dark chocolate ganache.

• Coated in dark chocolate and dusted with cocoa powder.

• A creamy center.

• Powerful cocoa taste with an orange finish.

Almond and hazelnut fruity praline mixed with crisp cereals.

• Coated in dark chocolate and decorated with chopped almonds.

• Crispy texture.

• Melting center.

Caramel and milk chocolate ganache made from Grand Cru Tanariva Lactée 33%.

• Coated in milk chocolate.

• A hint of salt.

• Melting center.

TRUFFE CITRON.....7368

TRUFFE RHUM COCO.....7370

TRUFFE DULCEY PRALINÉ...11143

Ganache with lemon pulp.

• Yellow coating.

• Sweet and tart notes.

• Melting center.

Ganache flavored with rum.

• Coated in dark chocolate and decorated with coconut flakes.

• Intense.

• Melting center.

Fruity praline with 70% almonds.

• Coated in DULCEY 32% chocolate.

• Biscuity notes and dried fruits in a melting centre.

Available from 17/09 /2014 to 31/12/2014 Packaging: 1 kg boxes

“GRANITÉS” • Understated yet dynamic shape.

• A creamy liquid refreshing texture.

• Coated in chocolate and with a decoration that indicates the filling flavor.

GRANITÉ PASSION.....8363 Ganache with passion fruit pulp.

• Coated in milk chocolate and decorated with flakes of yellow fruit.

• The tart freshness of passion fruit.

• A delectably melting texture.

GRANITÉ FRAMBOISE LITCHI.....5117

Ganache with raspberry and litchi pulp.

• Coated in dark chocolate and decorated with red berry crystals.

• Tart, fruity notes.

• Melting texture.

GRANITÉ FRUITS ROUGES-VIOLETTE.....5727 Ganache with redcurrant and blackcurrant pulp, flavored with violet.

• Coated in dark chocolate and decorated with candied violet chips.

• Tart, fruity notes.

• Melting texture.

GRANITÉ GRUÉ.....5115

GRANITÉ PRALINÉ FRUITÉ.....5116

Dark chocolate ganache infused with the flavor of cocoa nibs.

• Coated in dark chocolate and decorated with cocoa nibs.

• Powerful, lasting taste.

Almond and hazelnut fruity praline.

• Coated in milk chocolate and decorated with chopped almonds.

• Nutty notes.

GRANITÉ DULCEY.....9848 Grand Cru Jivara malted chocolate ganache 40%.

• Coated in DULCEY 32% chocolate and decorated with caramelized pecan grains.

• Gourmet combination of malt and biscuity notes of Dulcey.

Available from 17/09/2014 to 31/12/2014 Packaging: 2 kg boxes

27

PREMIUM

28

Chocolate bonbon selection

“ÉTINCELLES” • A festive selection wrapped in silver and gold.

ARIÈS.....2397

LYRA.....4285

OCTANS.....8393

ANTHARÈS.....2394

Dark chocolate ganache made from Grand Cru Caraïbe 66%.

• Coated in dark chocolate and decorated with a touch of silver.

• Long-tasting flavor and aromatic.

Passion fruit ganache.

• Coated in milk chocolate and decorated with a touch of gold.

• Smooth texture.

• Good balance with hints of passion fruit and creamy notes.

Salty caramel flavored milk chocolate ganache made with Grand Cru Jivara 40%.

• Coated in dark chocolate and decorated with gold and silver flakes.

• Strong creamy taste with delicate caramel notes.

• Melting texture.

Milk chocolate ganache infused with the bergamot flavor of Earl Grey tea.

• Coated in dark chocolate and decorated with flakes of gold and silver.

• Sweetness.

AURIGA.....2861

ALTAÏR.....3026

ORIANA.....2864

ATRIA.....6823

A red berry ganache with a hint of blackberry liqueur.

• Coated in Ivoire white chocolate and decorated with flakes of gold and silver.

Hazelnut praline 60% with pecan pieces.

• Coated in dark chocolate and decorated with a stroke of dark chocolate and a touch of silver.

• Intense nutty taste and roasted notes.

• Crunchy texture.

Hazelnut praline 60% and wafer-thin crepe crumbs with five spice.

• Coated in milk chocolate and decorated with a touch of silver.

• Intense nutty taste and spicy notes.

• Crispy texture.

Milk “Gianduja-Style” and Breton crepe flakes.

• Coated in dark chocolate and decorated with flakes of gold and silver.

• Crispy texture.

PERSEA.....4687

POLARIS.....4284

ANDROMA.....2867

VEGA.....2863

Hazelnut praline 60% and grated coconut.

• Coated in dark chocolate and decorated with a touch of silver.

• Melting texture.

Milk chocolate and coffee ganache with a hint of whisky.

• Coated in Ivoire white chocolate and decorated with a touch of silver.

• Melting.

Milk “Gianduja-Style” with hazelnut pieces.

• Coated in milk chocolate and decorated with flakes of silver.

• Gourmet flavors.

• Crunchy texture.

Hazelnut praline 60%.

• Coated in milk chocolate and decorated with a touch of silver.

• Intense roasted nuts taste and caramel notes.

TRUFFE CARAÏBE.....3510 Dark chocolate ganache made from Grand Cru Caraïbe 66%.

• Coated in dark chocolate and dusted with cocoa powder.

• Tender, melt-in-your-mouth ganache made with dairy cream with fruity chocolate.

Available from 05/11/2014 to 31/12/2014 Packaging: 2 kg boxes

29

LIQUOR

“CONFISEURS” • Liqueur chocolates wrapped in colorful shiny paper.

• Perfect for adults.

CONFISEUR MIRABELLE.....4327

CERISE & KIRSCH.....381

Mirabelle plum brandy (60°).

• Coated in dark chocolate and wrapped in shiny yellow paper.

• Fruity notes.

A cherry, kirsch (50°) and fondant.

• Molded dark chocolate shell wrapped in shiny red paper.

• Powerful, with notes of cherry stones.

CONFISEUR CHARTREUSE.....481

CONFISEUR FRAMBOISE.....483

Green Chartreuse (70°).

• Coated in dark chocolate and wrapped in shiny green paper.

• Aromatic notes of green plants.

Raspberry brandy (60°).

• Coated in dark chocolate and wrapped in shiny fuchsia paper.

• Fruity notes.

“CHARDONS” • Thistle-shaped, liqueur-filled colored chocolates.

• Perfect for adults.

CHARDON CASSIS.....467

CHARDON MIRABELLE.....465

Infused with blackcurrant (40°) and blackcurrant buds.

• Mauve coating.

• Intense berry flavors.

Aged Mirabelle plum brandy (60°).

• Yellow coating.

• Fruity notes.

CHARDON KIRSCH.....464

CHARDON GRAND MARNIER®...463

Kirsch brandy (50°).

• Blue coating.

• Powerful with notes of cherry stones.

Grand Marnier® liqueur (50°).

• Orange coating.

• Orange notes.

Not available in the USA.

Available from 17/09/2014 to 31/12/14 Packaging: 2 kg boxes

30

Chocolate bonbon selection

CONFISEUR COGNAC.....482

CONFISEUR KIRSCH.....486

French brandy (60°).

• Coated in dark chocolate and wrapped in shiny apricot-colored paper.

• Strong, sweet with amber notes.

Kirsch brandy (50°).

• Coated in dark chocolate and wrapped in shiny red paper.

• Powerful with notes of cherry stones.

CONFISEUR POIRE.....487

CONFISEUR GRAND MARNIER®..484

PANACHÉ CONFISEUR .....3301

Williams pear brandy (50°).

• Coated in dark chocolate and wrapped in shiny golden paper.

• Fruity notes.

• Intense.

Grand Marnier® (50°).

• Coated in dark chocolate and wrapped in shiny orange paper.

• Orange notes.

2 Kg assortment: Raspberry, Kirsch, Pear.

• Coated in dark chocolate and wrapped in shiny paper.

• Fruity notes.

CHARDON GENEPI.....462

CHARDON POIRE.....466

CHARDON DULCEY WISKY CAFÉ.........11152

Genepi (86°).

• Green coating.

• Plant flavors.

Williams pear brandy (45°).

• Coated in dark chocolate.

• Fruity notes.

• Intense.

Whisky (60°) and coffee extract • Coated in DULCEY 32% chocolate.

• Harmonious mixture of malted and roasted flavours with a final biscuity touch.

CHARDON FRAMBOISE.....461

CHARDON ARMAGNAC .....460

PANACHÉ CHARDON.....3300

Raspberry brandy (60°).

• Pink coating.

• Fruity notes.

Armagnac liqueur (60°).

• Coated in Ivoire white chocolate.

• Fruity.

• Sweet.

4 Kg assortment: Armagnac, Raspberry, Kirsch, Grand Marnier®, Mirabelle, Pear.

• Coated in colored decorations.

• Fruity notes.

Not available in the USA. • Intense.

31

32

Nibbles selection 1

“Fantaisies”

3

Bars of Chocolate

2

“Bouchées”

4

Christmas spirit

Our Nibbles range is intended to give customers a little treat to enjoy straight away and is often an impulse buy. If you make it stand out, it can expand your clientele by attracting a broader, more regular public.

Storage recommendations In a chocolate display case between 14°C and 18°C. Humidity levels should be between 55% and 60%.

On delivery, keep the fully closed boxes in a cool place (below 18°C) and out of direct light. Avoid sudden changes of temperature when transferring the chocolates from the store-room to the display case, as this can cause a bloom to appear on the surface of the chocolate.

Recommendations It is not a good idea to mix wrapped and unwrapped chocolates.

Allergens Our pralinés, marzipans and “Gianduja method” products are all made with nuts (almonds or hazelnuts): there is therefore a risk of allergic reaction (allergy to nuts).

33

Sales advice from Valrhona

Tempt customers to a treat!

4 ideas for gourmet nibbles 2

Fantaisies Draw attention to your selection by making it really stand out!

3 A 1

Offer a variety of presentation packs (size, shape)

2

Offer attractive selections (almonds, hazelnuts, figs, etc.)

3

Have some ready-filled bags by the till

4

Always be ready to offer customers a taste!

4

1

Déguste

z

B

And ask for our free accessories to help you draw attention to your Fantaisies selection: A B

160x200mm counter card * Code: 10012 Pack of 10 bags with labels *: ask your sales representative for the code

* While stock last

Non-contractual illustrations

Bite-sized nibbles The perfect treat when you feel like a break Offer customers a unique treat with this truly mouthwatering range that requires no preparation at all!

Eat in

Take away

You can find all of our Valrhona tips and advice in our sales support materials «Chocolate Bonbons», 34

Nibbles selection

…to increase sales

Gourmet chocolate bars Grands Crus to munch on the go

1

YOU ARE THE BEST IN THE BUSINESS You are an artisan and therefore perfectly justified to be offering bars of chocolate for sale to satisfy your customers’ appetites when faced with competition from the large retail outlets.

2

3

READY-TO-GO PRODUCTS offering the subtle tastes of our Grands Crus de Terroir. A selection that is sure to please all your customers.

PERFECT FOR MAKING EXTRA SALES Bars of chocolate are often impulse buys whether they’re just a treat for the customer or bought as a gift, and do not compete with your other products.

Christmas Spirit All the magic of Christmas in a chocolate treat to nibble!

Make «Lucky Bags» filled with Christmas Spirit treats–and maybe even a few streamers or other party favors…

Bring some fun to your chocolate sales with a surprise tasting!

1

Make an origami “fortune teller” like this!

2

Use it to help children “choose” a little chocolate figure

3

Make sure they choose “Caraïbes” or “Dulcey”

y s lce be du araï c ou

ou du ca lce ra y ïbe s

Use this new range to create some new, fun formats that will appeal to children.

The trick is to use this little treat to point parents in the direction of your Christmas Spirit lucky bags, guaranteed to delight tiny tots.

1

ou dulce car y aïb es

ou dulc ca ey raï be s

ou dul ca cey raï be s

3

ou dulce car y aïb es

ou dulc car ey aïb es

ou dulce car y aïb es

2

y s lce be du araï c ou

ou du ca lce ra y ïbe s

ou dulc ca ey raï be s

ou d ca

ara y ïbe s ou dul ca cey raï be s

the Basics «The Boutique» Cercle V and at www.valrhonapro.com 35

GALET NOIR.....8188

GALET LAIT.....8187

MINI ORANGETTES.....3295

GRAINS DE CAFÉ CHOCOLAT...573

Almonds.

• Coated in dark chocolate with a thin sugar shell.

• Dark grey decoration.

• Notes of roasted nuts.

• An intense combination.

• Crispy texture.

Almonds.

• Coated in milk chocolate with a thin sugar shell.

• Light grey decoration.

• Notes of roasted nut.

• A gourmet combination.

• Crispy texture.

Diced candied orange zests.

• Coated in dark chocolate.

• Tart, fruity notes.

Dark chocolate flavored with coffee.

• Molded in a coffee bean shape.

• Arabica coffee notes.

36

Nibbles selection

“FANTAISIES” • Chocolate- or “Gianduja-style”-coated nut products and candied fruits for a gourmet snack.

• Perfect for selling in bags and in snack-sized portions.

• The ideal product for the summer season.

AMANDAS «FAÇON GIANDUJA» CACAO.....553

AMANDAS NOIR.....550

AMANDAS LAIT.....551

AMANDAS DULCEY.....9787

Almonds.

• Coated in dark chocolate.

• Notes of roasted nuts.

• Crispy texture.

Almonds.

• Coated in milk chocolate.

• Notes of roasted nuts.

• Crispy texture.

Roasted almond combined with intense gourmet notes of Dulcey chocolate.

Almonds.

• Coated in “Gianduja-Style” and dusted with cocoa.

• Intense cocoa taste.

• Crispy and melting.

BISCUITS LAIT.....5301

CITRONS CONFITS LAIT.....5300

CARRÉS NOUGATINE NOIR.....3293

CARRÉS NOUGATINE LAIT.....3294

Crunchy pure butter biscuits.

• Coated in milk chocolate.

• Sweet chocolate taste.

Delicate candied lemon zests.

• Coated in milk chocolate.

• Sweet chocolate taste.

Hazelnut nougatine.

• Coated in dark chocolate, square shaped.

• Nutty notes.

• Crispy.

Hazelnut nougatine.

• Coated in milk chocolate, square shaped.

• Nutty notes.

• Crispy.

LES PETITES NOUVELLES.....9855

HARICOTS BLANCS.....565

AMANDES “FAÇON GIANDUJA» SUCRE GLACE.....552

FIGUES LAIT .....5303

The crunchy texture of almond praliné combined with crêpe-dentelle wafer cookies.

Flaky Praliné.

• Coated in white chocolate and decorated with milk chocolate

Almond nougatine.

• Coated in Ivoire white chocolate, and bean-shaped.

• Vanilla notes.

• Crispy.

Almonds.

• Coated in “Gianduja-Style” and dusted with confectioners’ sugar.

• Sweet.

• Nutty and praline notes.

• Crunchy and melting.

Delicious sun-dried figs.

• Coated in milk chocolate.

• Sweet chocolate taste.

PERLES DE GRUÉ.....9558

AVELINAS NOIR.....554

AVELINAS LAIT.....555

AVELINAS DULCEY.....9786

The power of Ghana Grué.

Ghana Grué.

• Coated in soft chocolate notes of Nyangbo Grand Cru de Terroir 68%, Pure Ghana.

Hazelnuts.

• Coated in dark chocolate.

• Notes of roasted nuts.

• Crispy texture.

Hazelnuts.

• Coated in milk chocolate.

• Notes of roasted nuts.

• Crispy texture.

Roasted hazelnut combined with intense gourmet notes of Dulcey chocolate.

37

38

OBLIQUE NOIR.....3888

OBLIQUE LAIT.....3889

Dark chocolate ganache made from Grand Cru Guanaja 70%.

• Coated in dark chocolate and decorated with a touch of gold.

• Powerful and lasting taste.

• Melting texture.

• Box of 30 chocolates.

Milk chocolate ganache made from Grand Cru Jivara 40%.

• Coated in milk chocolate and decorated with a touch of silver.

• Caramel and vanilla notes.

• Melting texture.

• Box of 30 chocolates.

Nibbles selection

“BOUCHÉES”

(Unit weight : 35 g - 45 g) • A range of bouchée recipes in a slightly more generous portion.

• Perfect for your chocolate snacks range.

ROC LAIT.....3894

ROC NOIR.....3893

Almond praline with wafer-thin crepe crumbs.

• Coated in milk chocolate.

• Nutty notes.

• Crispy texture.

• Box of 24 chocolates.

• 3 different shapes per sales unit.

Intense almond hazelnut praline.

• Coated in dark chocolate.

• Intense nutty taste with roasted notes.

• Smooth, melting texture.

• Box of 24 chocolates.

• 3 different shapes per sales unit.

ROC GRAINS..... 4684

BIGOUDINE.....3897

Almond praline with wafer-thin crepe crumbs.

• Coated in dark chocolate and decorated with chopped hazelnuts.

• Nutty notes.

• Crispy texture.

• Box of 24 chocolates.

• 3 different shapes per sales unit.

Milk “Gianduja-Style” with Breton crepe flakes.

• Coated in dark chocolate.

• Decorated with cubes of dried apricot and chopped almonds.

• Nutty notes.

• Melting, crunchy texture.

• Box of 30 chocolates.

CROQUANTINE LAIT.....4291

CROQUANTINE IVOIRE.....3895

Milk “Gianduja-Style” with crisp cereals.

• Coated in milk chocolate and decorated with dark chocolate.

• Nutty notes.

• Fine, crunchy texture.

• Box of 30 chocolates.

Dark “Gianduja-Style” with crisp cereals.

• Coated in Ivoire white chocolate and decorated with dark chocolate.

• Nutty notes.

• Fine, crunchy texture.

• Box of 30 chocolates.

SICILIA.....3900

COCO.....3899

Almond paste and pistachio paste.

• Coated in dark chocolate and decorated with green decor.

• Finely balanced nutty taste.

• Soft, tender texture.

• Box of 32 chocolates.

Finely grated coconut paste.

• Coated in dark chocolate and decorated with Ivoire white chocolate.

• Intensely fruity flavor.

• Soft, tender texture.

• Box of 36 chocolates.

Not available in the USA.

OVALINE.....3892 Cardamom-infused coffee ganache on an orange fruit jelly base.

• Coated in dark chocolate.

• Decorated with fruit and coffee-flavored chocolate.

• Arabica coffee notes with tart notes.

• A soft, melting texture.

• Box of 32 chocolates.

39

NIBBLES SELECTION

40

Nibbles selection

BARS OF CHOCOLATE • All Valrhona Grand Chocolats available in 100 g bars, sold in neutral cellophane packaging.

• Can be personalized with your name, logo, or image.

ABINAO 85%.....4347 CARAÏBE 66% .....4349 MANJARI 64%4350

TANARIVA LACTÉ 33%.....4351

Powerful & Tannic.

Balanced & Roasted.

Tangy & Red fruit.

Milky & Caramel.

• Sugar 14% Fat 48% • Shelf life: 14 months* • 20 chocolate blocks per box

• Sugar 33% Fat 40% • Shelf life: 14 months* • 20 chocolate blocks per box

• Sugar 35% Fat 39% • Shelf life: 14 months* • 20 chocolate blocks per box

• Sugar 37% Fat 36% • Shelf life: 8 months* • 20 chocolate blocks per box

CHRISTMAS SPIRIT Christmas takes shape and flavor with 2 playful and amusing assortments molded in the shape of 2 Valrhona Grand Chocolats.

ESPRIT DE NOËL CARAÏBE..11206 With Grand Cru Caraïbe 66% dark chocolate.

5 different designs. Long-tasting flavour and aromatic.

• Assortment of 5 figures: star, snowman, gingerbread man, Christmas tree, Christmas ball.

• Caraïbe 66% couverture • Height: 3.5 - 4 cm • Width: 3 - 3.5 cm • Thickness: 8 mm • Weight: 5 g

ESPRIT DE NOËL DULCEY.....11207 With DULCEY 32% chocolate.

5 different designs. Creamy and biscuity.

• Assortment of 5 figures: star, snowman, gingerbread man, Christmas tree, Christmas ball.

• Dulcey 32% couverture • Height: 3.5 - 4 cm • Width: 3 - 3.5 cm • Thickness: 8 mm • Weight: 5 g Available from 17/09/2014 to 31/12/14 Packaging: 2 kg boxes

*Shelf life: from date of production.

41

42

Coffee Break 1

Éclats

3

Deli-K Praliné

2

Lingot

4

Carrés

Our Coffee Break products make a tempting treat to enjoy with a cup of tea or coffee in your office. They create a warm, positive feeling whether enjoyed in a restaurant or in the privacy your home.

Storage recommendations In a chocolate display case between 14°C and 18°C. Humidity levels should be between 55% and 60%.

On delivery, keep the fully closed boxes in a cool place (below 18°C) and out of direct light. Avoid sudden changes of temperature when transferring the chocolates from the store-room to the display case, as this can cause a bloom to appear on the surface of the chocolate.

Recommendations It is not a good idea to mix wrapped and unwrapped chocolates.

Allergens Our pralinés, marzipans and “Gianduja method” products are all made with nuts (almonds or hazelnuts): there is therefore a risk of allergic reaction (allergy to nuts).

43

Sales advice from Valrhona

Why serve Valrhona chocolates with your coffee?

A chocolate makes more of an impression than a biscuit

A LUXURY IMAGE WITHOUT A LUXURY PRICE TAG

STRANGE BUT TRUE CHOCOLATE HAS SUCH A NOBLE IMAGE THAT PEOPLE JUST LOVE TO EAT IT AND DON’T FEEL AT ALL GUILTY, WHEREAS BISCUITS ARE SEEN AS FATTENING…

A Valrhona chocolate bonbon doesn’t have to cost more than a biscuit or other sweet.

A quality chocolate costs only 3 cents more than a Speculoos biscuit* Sweets: You can save up to 6 cents compared with the price of a mini bar of nougat or a calisson sweet * *Price charged by Metro cash ‘n’ carry

Get your customers to try some of our Grand Chocolat Since 1922, foremost chocolate expert Valrhona has been offering exceptional products that make each bite a special treat. By planting, sourcing, and selecting rare cocoas, Valrhona has created a range of unique «made in France» flavors for top craftsmen and great chefs to use.

VALRHONA CHOCOLATE IN YOUR STORE IS SURE TO IMPROVE YOUR IMAGE!

Valrhona, a service that understands the constraints professionals must work under Valrhona means guaranteed quality A wide choice of formats and prices. Choose the format best suited to your business and control your profitability.

And discover some key products to vary your selection for coffee breaks and tea-tim treats: Célaya, the hot chocolate drink chosen by true chocolate lovers.

Make the most of our promotions: find out more from your local Valrhona representative.

44

Sales advice from Valrhona

Coffee Break

How to ensure your customers have a memorable visit

VOT SALON DRE E THÉ

Have an eye for detail: a little bit of chocolate can say a great deal about the quality of your business

ERTOV AS

RÉEHTEED NOL VOT IG N E S EN

PERSONALIZE YOUR CHOCOLATE SQUARES!

E ENGRTOV IESN E

Valrhona can personalize your chocolate wrappers to make the little square a BIG communication opportunity.

Keep up with the times, by varying your tea-time treats according to the season:

VALENTINE’S DAY

CHRISTMAS

EASTER

SUMMER WHY NOT GO ORGANIC?

ALL YEAR ROUND

And don’t forget that chocolate by the bed, always very popular with your guests…

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COFFEE BREAK

Lingots

Déli-k praliné

• Warm • Generous • Distinguished

• Sophisticated • Gourmet • I nnovative

LINGOTS.....3782

DELI-K PRALINÉ.....5796

Milk chocolate “Gianduja-Style” and wafer-thin crepe crumbs.

• Wrapped in milk chocolate.

• Sweet, nutty notes.

• A melting, crispy texture.

Almond praliné, crispy crepe pieces and puffed rice.

• Coated in dark chocolate.

Packaging: 2kg boxes

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Packaging: 1kg boxes

Coffee Break

Éclats • Exclusive • Attractive • Practical

ÉCLAT NOIR.....5112

ÉCLAT LACTÉ.....7457

ÉCLAT ANDOA NOIRE.....8197

Delicate sweet bitterness, strong and lingering on the palate, ÉCLAT NOIR (61%) will appeal to any chocolate connoisseurs.

Intensely milky notes blend perfectly with the cocoa flavor that is at the heart of ÉCLAT LACTÉ (39%) a generously sweet chocolate.

Organic, Fairtrade Blend of Grands Crus.

Intense Citrus fruit & Bitterness.

• A fresh attack with exceptional, bold bitter notes; the flavor develops throughout the tasting, leaving room for subtle nuances to develop and come to the fore.

“Carrés” • Classic • Tasting • Symbolic

JIVARA 40%.....1896

MANJARI 64%.....1895

CARAÏBE 66%......511

Creamy & Chocolaty.

You will be won over by the pronounced flavor of its chocolate notes with creamy undertones, perfectly balanced with the final notes of vanilla and malt.

Pure Madagascar - Tart & Berries.

It gives off the tart aroma of berries and dried fruit that this unusual Trinitario variety of Madagascar is known for.

Balanced & Roasted.

Grown on small cocoa farms in the Caribbean, this Mariage de Grands Crus has an exceptionally rich nose that gives way upon tasting to gentle aromas of dried fruit.

GUANAJA 70%.....510

PERSONALIZED CHOCOLATES

Bittersweet & Elegant.

It develops an astonishing bitterness, revealing a full aromatic range of warm notes.

Valrhona offers you the possibility to customize the wrappers, making the sweetest ambassador for your business.

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