Valrhona

Valrhona

Valrhona, expert in fine cocoas. To guarantee the exceptional taste of its fine cocoas, Valrhona manages every stage of the production process. Valrhona’s teams of selectors, planters, and sourcing experts travel the world in search of the best quality cocoa beans. They are constantly on the look-out for potential new source countries, new varieties and new methods, with a finger always on the pulse of the world of cocoa. Dedicated to maintaining the high quality of its cocoa beans, Valrhona works in partnership with local producers during every stage of the cultivation process. From harvest through fermentation, to the open air sun-drying phase, the quality of the beans depends as much on agricultural techniques as on respect for nature and the skilled work of the men and women in the plantation. Valrhona chocolate comes from around 15 locations covering 12 different countries – from Venezuela to Madagascar. Among the different varieties, the Criollo cocoa bean is the most sophisticated and aromatic, accounting for just 6% of global chocolate production. But Valrhona’s selectors know how to recognize cocoa beans that can produce exceptional chocolates whatever their variety, whether Criollos, or the more widespread Forasteros or Trinitarios.

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