Valrhona Grue De Cacao
Valrhona Grue De Cacao - 100g is backordered and will ship as soon as it is back in stock.
Description
Description
Valrhona brings us premium cocoa nibs from Ghana.
Cocoa nibs are an unprocessed product that come straight from the cocoa bean. They have a powerful cocoa flavour and a crunchy texture. To produce cocoa nibs, the cocoa beans are fermented, dried and roasted, the husk is removed and the whole cocoa beans are broken into small pieces.
Use coca nibs in baking, through mousses or sprinkled over desserts.
Producer
Producer
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 cocoa from dealers working in the world wholesale markets, 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.
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 – and definitely no butter, palm oil or other vegetable fat.
Valrhona Grue De Cacao
Triple Chocolate Cheesecake
If we could use one word to describe this cake, it would be “decadent”! This phenomenal creation by Julie Le Clerc embraces Valrhona chocolate in three different aspects – the crust, the filling and the ganache topping. The result is a creamy and delicious dessert that will be sure to please.
