grand chocolates & pralines
Experts in fine cocoa • A sourcing strategy based on long term development directly with plantations all over the world • From cocoa bean to chocolate bar, Valrhona masters every step in the production process • A strict selection of the finest cocoa to ensure a consistent and exceptional taste
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Technical suppport and skill development
Innovation for the pastry chef
• Inspire your creativity with Valrhona L’Ecole du Grand Chocolat courses, or improve your techniques here in the UK with our Essentials Classes
• Industry innovators leading the way in new product development
• Get tailored technical support with Andrew Gravett, UK Valrhona Pastry Chef • In-house professional taste testers and professional pastry chefs ensure consistency and high quality standards
• From the 1986 launch of Guanaja 70%, the world’s most bitter chocolate, to the 2012 launch of Dulcey, the first Blond Chocolate opening a new area of exploration • Combining a respect for tradition with a modern approach, Valrhona have developed a new manufacturing process for a range of pralinés, offering an intense nut taste