Since its creation in 1922 by a pastry Chef who lived in the Rhone Valley, Valrhona’s consistent objective has been to produce a chocolate in the very highest traditions of French good taste and culinary art.
The world’s most renowned pastry Chefs turn to Valrhona products when creating their chocolate recipes and Valrhona branded products are consistently chosen by the world’s top Gourmet shops.
Valrhona has been the official sponsor of the Pastry Chefs World Cup ever since its introduction, and ”L’Ecole du Grand Chocolat” supplies and serves the creativity of top professionals.
Valrhona Pastry Chefs run a continuous dialogue with hundreds of professional colleagues all over the world. They offer technical support, improvement courses, innovative recipes and demonstration facilities.
Have you ever dreamed…
• of boosting the chocolate intensity of your recipes without altering the taste by adding extra cocoa powder?
• of chocolate ice-creams, mousses, biscuits with a perfectly intense colour and a delicately soft texture?
• of a new solution that will perfect your creations when cocoa butter is a constraint?
Valrhona has dedicated several years of intensive research to make this dream come true, and can today present you its exclusive, first high concentrated dark chocolate for unequalled flavours: P125 Coeur de Guanaja.
