Known as the ‘Rolls-Royce’ of the chocolate world and chosen by the world’s finest pastry chefs in the most prestigious gastronomic establishments, Valrhona have been creating exceptional chocolate for eating and cooking since 1922.
Dedicated to quality, Valrhona controls each step in the ‘Grand Chocolat’ process. Unlike other chocolate manufacturers who buy their cocoas from dealers working in the world wholesale markets and are largely ignorant of the circumstances in which their cocoas have been produced, Valrhona deal directly with plantations. They have a dedicated buyer who visits the cocoa plantations regularly and works closely with them aiding and advising on the growing and treatment of the cocoa beans and post-harvest procedures.
Valrhona’s practice of dealing with their plantations has been “fair trade” for many years. This is because they believe that the relationship they have with the growers affects the quality of the beans, which directly affects the quality of the chocolate. If the workers are treated with respect, then they will take care of the beans.
Making chocolate is like making jam – it is just sugar and fruit. Good beans make good chocolate, just the same as good fruit make good jam – because the added components, i.e. sugar, are generally the same everywhere in the world. Valrhona use 3 varieties of cocoa beans, in varying percentages, to make their chocolate: the Trinitario, the Forastero, and the Criollo. Fruits need to be cared for on the tree, and no pesticides are to be used, as these could affect the beans.
Valrhona use only natural Bourbon Madagascan vanilla, unlike many other commercial producers that use vanillin, a synthetic version of vanilla and pre cane sugar – certainly no butter or palm oil or other vegetable fat.
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