It takes more than cocoa from far-flung origins to create a Grand Chocolat
Through its exceptional cocoa expertise and its meticulous, clear-cut knowledge, Valrhona has written a long history, a history of a taste of uniqueness
Expert In Fine Cocoa
Valrhona pursues its passion and expertise for fine and rare cocoas around the world by:
Creator of Unique Tastes
By applying their perfect sensorial analysis knowledge, Valrhona's experts blend the finest, rarest cocoas from different varieties and different origins, creating chocolates of the most authentic compositionss, unveiling elaborate and unique flavours.
This perfect expertise of taste is perpetuated throughout the manufacturing process, where each step has been researched to develop the supreme aromatic qualities of each chocolate:
Roasting, adapted to the size and the origin of the cocoa beans,
Grinding, offering small-sized particles, providing incomparably fine texture,
- Long conching developing intense aromas.
Cultivating taste is one of Valrhona’s fundamental values and the company’s sensorial analysis laboratory is a trendsetter in the industry.
Over 160 people make up a series of focused tasting panels that meet daily at Valrhona’s headquarters to rigorously sample raw materials, products in development and finished chocolates. As a result, the taste of Valrhona chocolate is recognized by professionals and gourmets alike as full-bodied and complex - in a word, exceptional.
This original, unrivalled approach ensures that Valrhona preserves its distinctiveness and perpetuates its taste of uniqueness.
Valrhona's L'Ecole Du Grand Chocolate - Chocolate-Maker to the Wold's Greatest Chefs
In 1988, Valrhona created a professional training center in Tain l’Hermitage to help artisan customers’ teams learn specific technical skills in the fields of patisserie and confections. Since then, l’Ecole du Grand Chocolat has welcomed more than 800 trainees a year from around the world. Moreover, l’Ecole creates and publishes over 100 new recipes a season for making patisserie, desserts, or chocolates. In 2007, Valrhona inaugurated a new Ecole du Grand Chocolat in Tokyo (Japan) and in 2010 a new l'Ecole du Grand Chocolat in France (Versailles)
For more information about l’Ecole du Grand Chocolat you can visit our corporate website: www.valrhona.com