In 1922 a French pastry chef, Monsieur Guironnet found a company in the small town of Tain L'Hermitage. From this time we have known Valrhona chocolate. Follow us to get knowledge from this excellent confectionery. Let's see how can be so successful this chocolate in the world.
If you have ever tried Valrhona you know what we are talking about. One of my best friend told me one time. I bought an average chocolate in a city shop after I ate a Valrhona. It was like a durable bread. That's the different! With understanding that good chocolate is the beans, cocoa buyers for Valrhona travel the world sourcing plantations in the same sense winemakers source the best vineyards. Valrhona produces vintage chocolate made from beans of a single year's harvest from a specific plantation, primarily the Grand Crus which is grown in South America, the Caribbean and the Oceania.
While Bean Criollo come from Venezuela, Island of Trinidad (North-east corner of South America) produce Trinitario bean. Considered Valrhona is one of the foremost chocolate makers in the world. They focuses mainly on high-grade luxury chocolate marketed for professional as well as for private consumption.
Valrhona chocolate has long been recognized as a rich and flavorful French confectionery. In the plant they make it with beautiful packaging and lasting flavor make this a marvelous treat. (Gran Couva, Ampamakia - Madagascar, Palmira)
You made a mistake, or you just love your partner or your family: surprise them with a perfect Valrhona.
Its ingredients: Minimum 40% cocoa (in the milk chocolate) sugar, cocoa butter, natural vanilla extract and soy lecithin emulsifier. They offer even 100% cocoa powder as well.
Very much a rounded, balanced chocolate with excellent stability of aroma. The aroma is beautifully intoxicating. Many restaurants in the world use for their chocolate based "poems" Valrhona. Some of them has Michelin grade.
A certain long-lingering acidity unfolds to reveal fruity aromas while sensations of fresh plants mix with chocolaty flavors to produce a refined subtlety.
I would suggest for wine pairing this chocolate:
Brassfield Round Mountain Zinfandel from 2005. It contains black cherry, blackberry and vanilla flavors.
With vanilla fruit Chateau Ladouys St. Estephe Cabernet Sauvignon from 2005.
Its fruity feeling brings out cocoa long lasting tastes: A. Mano Puglia Primitivo from 2006.
Enjoy!
If you have ever tried Valrhona you know what we are talking about. One of my best friend told me one time. I bought an average chocolate in a city shop after I ate a Valrhona. It was like a durable bread. That's the different! With understanding that good chocolate is the beans, cocoa buyers for Valrhona travel the world sourcing plantations in the same sense winemakers source the best vineyards. Valrhona produces vintage chocolate made from beans of a single year's harvest from a specific plantation, primarily the Grand Crus which is grown in South America, the Caribbean and the Oceania.
While Bean Criollo come from Venezuela, Island of Trinidad (North-east corner of South America) produce Trinitario bean. Considered Valrhona is one of the foremost chocolate makers in the world. They focuses mainly on high-grade luxury chocolate marketed for professional as well as for private consumption.
Valrhona chocolate has long been recognized as a rich and flavorful French confectionery. In the plant they make it with beautiful packaging and lasting flavor make this a marvelous treat. (Gran Couva, Ampamakia - Madagascar, Palmira)
You made a mistake, or you just love your partner or your family: surprise them with a perfect Valrhona.
Its ingredients: Minimum 40% cocoa (in the milk chocolate) sugar, cocoa butter, natural vanilla extract and soy lecithin emulsifier. They offer even 100% cocoa powder as well.
Very much a rounded, balanced chocolate with excellent stability of aroma. The aroma is beautifully intoxicating. Many restaurants in the world use for their chocolate based "poems" Valrhona. Some of them has Michelin grade.
A certain long-lingering acidity unfolds to reveal fruity aromas while sensations of fresh plants mix with chocolaty flavors to produce a refined subtlety.
I would suggest for wine pairing this chocolate:
Brassfield Round Mountain Zinfandel from 2005. It contains black cherry, blackberry and vanilla flavors.
With vanilla fruit Chateau Ladouys St. Estephe Cabernet Sauvignon from 2005.
Its fruity feeling brings out cocoa long lasting tastes: A. Mano Puglia Primitivo from 2006.
Enjoy!
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