With this exclusive range of products designed especially for baking, Valrhona makes it possible for home cooks and pastry enthusiasts to use the chocolate of choice of the world's top pastry chefs in their own homemade dessert creations.
Whether you are a chocolate or pastry professional, when selecting ingredients, you consider not only flavor, but also origins and technical characteristics.
Valrhona offers several families of baking ingredients to provide professionals and home cooks with a large range of products suited to all their needs and unique talent and flair.
The baking chocolates used by the greatest chefs to create all your recipes, from the simplest to the most daring.
Reimagine your recipes to include remarkable flavors thanks to our innovations that have broken new gastronomical ground, such as Dulcey, Guanaja, Itakuja, our Inspiration range and so much more!
We are deeply committed to providing you with inspiring products and new flavors that will guide and spark your creativity.
Furtheremore, 100% of the cocoa beans are traced back to the producer, which ensures the quality of the cocoa and ensures that it has been produced under good living and working conditions.
Reinforce the flavor of your pastries or add a little bit of texture to your creations with Valrhona's chocolate pearls, nibs, cocoa powder, vanilla pods etc.
Always striving to offer the most premium products, Valrhona has also leveraged its expertise to craft the ultimate chocolate drinks. Explore these products for rich, indulgent and smooth chocolate beverages.
Choose the baking chocolate that best suits your recipe
Valrhona offers a broad range of distinct, unique, balanced, and complex chocolates used by Chefs. Baking chocolate is also called "couverture". It is a chocolate intended to be incorporated into culinary preparation. For this purpose, it must meet specific criteria. First, its aromatic profile must be rich and intense in order to be perceived in the dessert. Then, it must melt easily, have a reliable and homogeneous texture, and be suitable for various applications.
The chocolate of Chefs
Known as the chocolate of the greatest chefs, Valrhona offers a wide choice of chocolate couvertures. Baking is about transmitting emotions and sharing. That is why Valrhona designs baking chocolates that boost creativity in pastry: entremets, yule logs, iced desserts, tarts, cookies, chocolate cakes, bonbons, pralines, or ganaches, there is no limit! Discover all our chocolate recipes and start your next baking project!
Most of Valrhona's baking chocolates are molded in the shape of feves to facilitate dosing in the kitchen. Packaged in various sizes, you can easily order the baking chocolate of your choice in the proportions adapted to your recipe: 8.8 oz and 2.2 lbs.
Valrhona uses cocoa from all over the world, creating diverse aromatic profiles
Valrhona has been striving for 100 years to select the best cocoa beans from around the world. To achieve this, our sourcers travel from plantation to plantation, selecting the cocoa treasures from each country and promoting the best agricultural practices. Valrhona works towards a fair and sustainable cocoa culture. As a result, each chocolate offered has a unique story to tell.
The wide aromatic palette of Valrhona
Fruity, floral, spicy, roasted, caramelized, acidic, or even bittersweet, each chocolate has a unique aromatic profile born from both the terroir, and the cocoa variety. The expertise of the planters and the stages in creating the chocolate transform it into a fine product.
Which chocolate for which recipe?
Often, the choice of chocolate for a recipe depends on the recipe you want to make. Unless it's the other way around and the chocolate inspires you to create a recipe! There are no strict rules to follow, but what remains essential is the match between the selected chocolate and the desired recipe. To use the desired chocolate, first, make sure it has been designed for the intended use. Then, melt it according to its tempering curve, and finally, taste it to better match it to the recipe of your choice! Good luck!
Which type of chocolate to use?
Dark, milk, white, or blonde: which one to choose? This question may seem tricky; however, it is primarily a question of taste and balance. Each chocolate type is different: white and blonde chocolate melts at a lower temperature than milk and dark. Everything depends on the desired recipe’s taste and color.
What taste: each chocolate has its own flavor and aroma
Each chocolate contains natural flavors and aromas that can be highlighted or not, depending on the preparation and recipe. Choose the chocolate whose notes best complement your recipe. Then, make sure its natural flavors blend well with those of your recipe by contrast or similarity. This way, the flavors will respond to each other to create a delicious harmony. Find the recommended pairings for each of our chocolate covers in its online description.
Our chocolates are now made with Sunflower Lecithin
Products containing lecithin are now made with sunflower instead of soy, for a more sustainable Valrhona. This change will take effect with the new packaging.
o Unlike sunflower, soy is a major allergen.
o Sunflower lecithin is more traceable, and there is no risk of it containing GMOs. Worldwide crops of soy are usually genetically modified, although Valrhona has always bought soy lecithin guaranteed to be GMO-free.
o Sunflower seeds are available locally: Sunflowers are grown throughout Europe and the United States, and the lecithin is produced stateside or in France. Soy lecithin, on the other
hand, most often comes from India or Brazil.
o It's better for the environment than soy lecithin: Growing sunflowers for lecithin uses fewer chemicals. No extensive deforestation has been observed in Europe for cultivation,
and producers’ living conditions are better
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