Let yourself be guided by the aromatic profiles. Under each of the bars in this category, you will find the notes of its aromatic profile. These notes can help you choose a chocolate that matches your preferences. If you have mastered the art of tasting, you can try to find these aromatic notes. Or do blind comparative tastings!
Pure origins
What we call Pure Origin is a chocolate that has been made with cocoa beans from only one origin. At Valrhona, 100% of the beans are traced back to the cocoa producer. Traceability is thus guaranteed. It is the job of cocoa sourcers to find exceptional cocoas throughout the world.
If you know chocolate well and are used to consuming it, you know that each cocoa origin has its own characteristics, revealing diverse and exceptional terroirs. Choose from the range of pure origin bars: Manjari 64% (Madagascar) Andoa Noir 70% (Peru), Tulakalum 75% (Belize), Araguani 100% (Venezuela).
Unlike pure origins, blended chocolates are those made with cocoa from several origins. These beans are combined to create unique aromatic profiles, which is the expertise and know-how of Valrhona as a chocolatier.
Organic and fair trade certified
The Oriado 60% and Andoa Noir 70% bars are certified Organic Agriculture and fair trade. Araguani, 100% cocoa dark chocolate without sugar Looking for a 100% cocoa bar? Discover Araguani 100%.
Mini formats
For mini chocolate breaks, Valrhona offers you mini bars. The opportunity to discover or rediscover two great classics: Caraïbe 66% and Guanaja 70%.
About bars
Weight of Valrhona dark chocolate bars Valrhona mini bars have a 20 g format. The tasting bars (without inclusions) have a 70 g format. What is the best 70% chocolate? At Valrhona, it is impossible not to recommend Guanaja 70%. This iconic dark chocolate has made the house famous. It has won over the greatest chefs, as well as chocolate lovers around the world.
What about milk chocolate bars?
Milk chocolate fan? Discover all the milk chocolate bars and order now on the Valrhona Collection online store.
How to make your own homemade chocolate bars?
Choose a chocolate bar mold. Order your favorite Valrhona chocolate. Plan ingredients for inclusions: dried fruits, fruit chips, candied fruits, crunchy pearls, etc. Practice to master the tempering technique.
How to melt a bar of dark chocolate?
Have you decided to use a bar to make a recipe? To melt it, the first mistake to avoid is adding water. Cut your bar into pieces so that it melts easier. You can melt your chocolate in a bain-marie or in the microwave, being careful. If you bake frequently, choose Valrhona chocolates in the form of beans, which melt more easily.
