Valrhona brings us premium cocoa nibs from Venezuela. Once roasted, the husk is removed and the whole cocoa beans are broken into small pieces. Use them in baking, through mousses or sprinkled over desserts.
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.
