Valrhona

Famous with chefs the world over, Valrhona formerly known as La Chocolaterie de Vivarais - was founded by M. Guironnet, a pastry chef from the Rhône valley in 1924. Known in the industry as a supplier of high quality raw chocolate for chocolatiers they took the name Valrhona (from ‘valley’ and ‘Rhône’ in the early 1950s.

Valrhona pioneered the production of high quality chocolate from carefully controlled sources and started the trend of featuring the percentage of the cocoa solids in chocolate. With the introduction of their ‘grand cru’ chocolates in the eighties they led the way towards chocolate from known origins and quality beans.

Valrhona created the “Grand Crus” in 1984 and the “Chocolates du Domaine” in 1999. The chocolate “grand crus” are created from beans issued from a given geographic region but from different plantations: Guanaja, Caraibe and Manjari.
The “Chocolates du Domaine” correspond to a single harvest and come from selected lot of a given plantation where the quality of the beans is highly exceptional. They carry the name of the domain and vintage of their harvest.



Valrhona Chuao

Valrhona Chuao
65% Cocoa | Extra Bitter



 

 

Valrhona Le Noir

Valrhona Le Noir
56% Cocoa | Extra Bitter



 

 

Valrhona Ampamakia

Valrhona Ampamakia
64% Cocoa | Extra Bitter



 

 

Valrhona Gran Couva

Valrhona Gran Couva
64% Cocoa | Extra Bitter



 

 

Valrhona Le Noir Extra Amer

Valrhona Le Noir Extra Amer
85% Cocoa | Extra Bitter



 

 

Valrhona Caraïbe

Valrhona Caraïbe
66% Cocoa | Extra Bitter



 

 

Valrhona Guanaja

Valrhona Guanaja
70% Cocoa | Extra Bitter



 

 

Valrhona Manjari

Valrhona Manjari
64% Cocoa | Extra Bitter



 

 

Valrhona Le Noir Amer

Valrhona Le Noir Amer
71% Cocoa | Extra Bitter



 

 


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