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Specialty Food Source · Brockton, MA
P125 ConcentratedLow Cocoa ButterIntensity Booster Pure chocolate intensity, engineered. P125 Cœur de Guanaja is built on Valrhona's unique aroma-c...
View full detailsDrinking ChocolateMade in FranceFoodservice Format Café-quality hot chocolate, straight from the masters at Valrhona. This premium French blend com...
View full detailsThe Original Blonde35% Cocoa ButterKosher Dairy The world's first blonde chocolate — created and perfected by Valrhona. Dulcey 35% brings a signatu...
View full detailsBlond Chocolate 35%Crunchy PearlsPastry Decoration Rich, biscuity elegance with irresistible crunch. Valrhona Dulcey Crunchy Pearls pair a golden b...
View full details55% CacaoEveryday Dark CouvertureGreat Value The versatile everyday dark — at the friendliest price in the range. Valrhona Equatoriale Noire 55% de...
View full details61% CacaoGrands Crus BlendCouverture Elegant bitterness with a touch of spice. Valrhona Extra Bitter 61% is an exclusive Grands Crus blend crafted ...
View full details36% Dark + 30% HazelnutGianduja BlockPraline-Style Bittersweet chocolate meets roasted hazelnut, perfectly fused. Valrhona Gianduja Noir blends 36%...
View full details5.0 / 5.0
3 Reviews
70% CacaoThe Iconic BlendGrands Crus The benchmark dark chocolate for professionals. Valrhona Guanaja 70% is iconic — a powerful yet balanced blend...
View full details5.0 / 5.0
1 Review
53% CacaoCocoa-Forward MilkFèves Where dark intensity meets milk chocolate comfort. Valrhona Hukambi Lactée 53% carries a distinctive 53% cocoa con...
View full details63% CacaoSingle-Origin PeruKosherGrands Crus Single-origin elegance — fruity depth with a silky finish. Valrhona Illanka 63% is a Grands Crus couve...
View full detailsAlmond CouvertureRoasted AlmondsInspiration Range Roasted almond flavor with the workability of chocolate. Valrhona Almond Inspiration is crafted w...
View full detailsValrhona Inspiration Matcha is a cocoa butter–based couverture colored and flavored only by real matcha green tea. It has no artificial colors or f...
View full detailsValrhona Inspiration Matcha is a green tea couverture made with cocoa butter and real matcha, with a natural taste and color and no artificial colo...
View full detailsFruit CouverturePassionfruitInspiration Range Tangy passionfruit with the workability of chocolate. Valrhona Passionfruit Inspiration combines the ...
View full detailsFruit CouvertureReal RaspberryDairy-Free & Kosher Revolutionary fruit chocolate made with real raspberries. Valrhona Raspberry Inspiration is a...
View full detailsFruit CouvertureStrawberryInspiration Range Strawberry confit intensity, chocolate technique. Valrhona Strawberry Inspiration combines the intense,...
View full details55% CacaoSingle-Origin BrazilDouble Fermentation A bouquet of fruit that explodes, then mellows. Valrhona Itakuja 55% opens with vivid fruit aromas...
View full details35% Cocoa ButterBenchmark WhiteFèves The benchmark white couverture, worldwide. Valrhona Ivoire 35% is renowned for balanced sweetness, creamy text...
View full details5.0 / 5.0
1 Review
40% CacaoWorld-Renowned MilkGrand Cru Beans The milk chocolate pastry chefs reach for first. Valrhona Jivara 40% balances creamy, malty richness wi...
View full details50% CacaoDouble FermentationMilk Chocolate A milk chocolate with forceful character. Valrhona Kidavoa 50% owes its hints of dried banana to Valrhon...
View full details64% CacaoMadagascar Grand CruCriollo & Trinitario The legendary Madagascar red-fruit profile. Valrhona Manjari 64% is composed of rare Criollo ...
View full details68% CacaoSingle-Origin GhanaGrands Crus West African terroir in a fève. Valrhona Nyangbo 68% is a single-origin Ghanaian dark couverture — round an...
View full details33% Cocoa ButterPure & Delicate WhiteFèves White chocolate without the sugar rush. Valrhona Opalys 33% offers a pure, light color and velvety t...
View full detailsWhite ChocolateCrunchy PearlsPastry Decoration Delicate white chocolate crunch for elegant finishing. Valrhona Opalys Pearls coat a crispy cereal c...
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