Valrhona Dark Chocolates for Pastries
Valrhona Collection gives you access to exceptional ingredients. Choose the dark chocolate for baking that best suits your recipe, from a selection of Valrhona chocolates in the form of beans. Very easy to measure and melt, they are simple to use and allow for precise work.
What is the best dark chocolate?
Recognized as the chocolate partner of the greatest chefs, Valrhona offers you a wide choice of chocolates for baking. Cooking and baking is about transmitting emotions and sharing. Just like the greatest professionals in sweet gastronomy, you can share your sweet creations with your loved ones, by working with this exceptional raw material.
Valrhona Chocolate: 100 years of know-how
Maison Valrhona was founded in 1922 in the Drôme, in Tain l'Hermitage. It is in the heart of the Rhône Valley that the making of chocolate candies and the production of couverture chocolates and pralines has taken place for over 100 years. Tasting or baking with Valrhona chocolates is therefore supporting French artisanal know-how. Valrhona Collection is proud to make these products made in France available to you online.
The best chocolate is the one that suits your tastes!
Let yourself be guided by the aromatic notes of each chocolate to make your choice. They are listed under the name of the product.
Which dark chocolate for which recipe?
Valrhona dark baking chocolates allow you to make delicious recipes that will delight young and old alike. Don't panic, they adapt perfectly to all your recipes. In order to accompany you as precisely as possible, we detail here those most suitable for different applications.
Coating: Equatoriale Black 55% and Caraïbe 66% Tablets and molding
Foams: Komuntu 80% and Manjari 64%Creamy and ganaches: Komuntu 80% and Oriado 60%
Ice creams and sorbets: Caraïbe 66% and Guanaja 70%
Fondants, cakes and brownies: All of them!
Choosing organic chocolate for your desserts
On Valrhona Collection, find dark chocolates for baking from Organic Farming : Oriado 60% is a dark chocolate for baking made from a blend of Grands Crus from the Dominican Republic and Peru.
The best cocoa, for very varied aromatic profiles
Valrhona sourcers are on a mission to select the best cocoas in the world, to offer you a taste journey from your kitchen. Through trips from plantation to plantation, these experts travel the globe in search of the cocoa treasures specific to each country, while supporting the best agricultural practices. Valrhona is committed to fair and sustainable cocoa farming, giving each chocolate a unique story. This story is woven between the men who cultivate cocoa and those who reveal its unique aromas when transforming the beans into chocolate.
Find chocolates made with cocoas from different terroirs on this online store. For lovers of cocoa from Madagascar, turn to Manjari 64%. If you prefer the notes of African cocoas, try Komuntu 80%, a chocolate created for Valrhona's 100th anniversary and made from a blend of cocoas typical of this continent.
Guanaja, iconic 70% cocoa dark chocolate
Guanaja 70% is one of the first significant innovations from the Valrhona house. Created in 1986, it was then the most bitter chocolate in the world. The challenge at the time: to succeed in selecting high-quality cocoas, because with so little sugar, nothing can hide the defects. Today, Guanaja 70% is one of the brand's best-known Valrhona chocolates.
What is the difference between baking, couverture and regular chocolate?
Couverture chocolate is used by gastronomy professionals. It refers to a chocolate with a high percentage of cocoa butter. The advantage
is that this gives fluidity and therefore ease of working with the chocolate. On this online store, for reasons of simplicity, Valrhona chocolates are called "baking chocolates", but they are actually couverture chocolates.
Indeed, these chocolates are initially intended for pastry chefs, chocolatiers and restaurateurs. You can therefore temper these chocolates and make your own coatings, chocolate molds and homemade bars.
