- Display 15 Products per page
-
LARGE DARK CHOCOLATE CURLS, PASTRY 1
Traditional shavings of dark chocolate. Ready to use for decorative purposes such as cakes, plated desserts, entremets, petit fours, etc.
-
CACAO POUDRE, COCOA POWDER, VALRHONA
The Valrhona unsweetened, dutched cocoa powder has a very pure and intense cocoa taste, with a very warm red mahogany color. It mixes extremely well in drinks and for baking. More importantly, pure cocoa allows one to control the level of sweetness and the calorie content. Valrhona is the difference between a good product and an outstanding one.
Valrhona is the most commonly used chocolate in fine restaurants and bakeries, and their cocoa powder is no different.
The fat content is easy to use and adapt to any baking recipe. -
CARAIBE FEVES 66%, VALRHONA
Fine couverture with cocoa butter only. Molded feves make measuring convenient and melting even and fast. Ganache centers, ganache icing, mousse, sauce, ice cream and sorbet, beverages, decorations, glaze.
-
ARAGUANI FEVES 72%, VALRHONA
Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate. It has flavors of currants and chestnuts with hints of honey and fresh baked bread.
-
DULCEY FEVES CHOCOLATE COUVERTURE, BLONDE, VALRHONA
Dulcey 32% is a smooth and creamy chocolate with a velvety, enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.. Kosher
-
FEVES OPALYS, 33%, VALRHONA
With its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla.
-
VALRHONA, HAZELNUT PASTE, 60%
PRALINÉ spread made with roasted and caramelized hazelnuts and almonds
-
CHOCOLATE MOUSSE
Powdered cold soluble fresh cream stabilizer for the production of freeze- and cut-stable fresh cream tortes and fillings and for the production of mousse desserts. Requires between 4-6 minutes of whipping.
-
COCOA BARRY, COFFEE VERMICELLI
Traditional decorative coffee sprinkle. Small shiny chocolate vermicelli. Cocoa content: 32%.
-
NOEL, DARK GLACER (BUTTONS)
Dark chocolate non-tempered coating in button form. Strong flavor, dark color. Buttons facilitate easy handling and microwave melting. Easily measure an exact amount. Perfect for glazing of desserts, individual cakes, and decoration.