Aztecs believed that wisdom and power came from eating the fruit of the cocoa tree, and that it had nourishing, fortifying, and even aphrodisiac qualities. Chocolate may well have all of these attributes, but most importantly it makes you feel good and it tastes good.  Chocolates vary greatly and can present a multiplicity of flavors.  Valrhona does a terrific job of highlighting these flavors with their chocolate.

Valrhona chocolate is made specifically for restaurants, bakeries, and pastry chefs.  Valrhona has a reputation for high quality products that are as easy-to-use as they are distinct.  The unique “feve” shape makes it easy to melt for a variety of uses.  If you are looking for exceptional chocolates, cocoa, or cacao with an endless array of applications—cremeux, ganache, mousses, chocolate cakes, or hot chocolate— chances are that Valrhona has a chocolate to help realize your vision.  With a selection of single -source chocolates:

  1. Ghana,
  2. Dominican Republic,
  3. Ecuador,
  4. Madagascar,
  5. Venezuala

Or blends:

  1. South America and
  2. The Caribbean

Valrhona is dedicated to sourcing these cacaos for their quality and for their diverse profiles.

As with most rarefied foods, chocolate pleases all the senses.  When choosing your chocolate look for specific aromas, color, sound (crunchiness, crispness), and always taste.  Smelling the bag of chocolate is a good place to start.  Then breaking the chocolate to see the consistency of the paste and the sound of the snap provide helpful hints too.  On one end of the scale you have the milk chocolates, with soft and muted sound, and on the other end of the scale you have the dark, bitter chocolates with a loud snap and pronounced sharpness.  Colors in the chocolates range from beige, to mahogany, to almost black.  The flavors of these chocolates have a range of intensity regarding the fruit, acidity, spice, and bitterness.  Picking the chocolates for your applications will be fun.

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