If you eat dessert in high-end restaurants, you’ve had Valrhona chocolate. The company, based in France’s Rhone Valley (hence the name), is probably the world’s best large professional producer of chocolate. Most of Valrhona’s chocolate goes to pastry chefs and confectioners.
What’s special about Valrhona chocolate?
Valrhona is a French premium chocolate manufacturer based in the small town of Tain-l’Hermitage in Hermitage, a wine-growing district near Lyon. Valrhona focuses mainly on high-grade luxury chocolate marketed for commercial use by chefs as well as for private consumption.
Where is Valrhona chocolate from?
Tain L’Hermitage
Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors.
Is Valrhona chocolate dark?
Valrhona Araguani, 100% dark chocolate bar Pure 100% single origin cocoa from Venezuela with no added sugar.
Does Trader Joe’s sell Valrhona chocolate?
Chocolate From Valrhona and Toblerone bars to Belgian and Swiss bonbons, Trader Joe’s chocolate comes from all over the world at down-to-earth prices. The Valrhona bars that sell for up to $4.99 elsewhere can be had at Trader Joe’s for just $2.99.
Is Valrhona chocolate expensive?
To celebrate, we taste-tested the world’s most expensive chocolate. For reference, Valrhona (probably the best-known and most respected brand in chocolate-making circles) retails, in bulk, for about $20 a pound.
What is a premium chocolate?
Premium chocolate can refer to a number of things, such as the high quantity of cocoa used in the bar; whether it is Fairtrade and sustainably sourced; if it combines other ingredients, such as raspberry chunks or alcohol; and if the packaging has a more sophisticated feel.
How is Valrhona chocolate made?
The liquid chocolate is tempered, i.e. it is subjected to a temperature cycle which crystallizes the butter and gives it a stable form. The chocolate is measured into moulds, then cooled down to harden. Valrhona makes solid moulds (all-chocolate) and filled moulds (Easter eggs).
