Intense yet well balanced caramel chocolate, with rich notes of toffee, butter, cream and an exciting dash of salt.

Ruby chocolate contains minimum 47.3% cocoa solids calculated based on the Codex Chocolate Standard. On the total product ruby chocolate contains minimum 32.5% cocoa solids. Ruby contains no added flavours or colours.

A natural ʺbiscuit/latteʺ color combined with the chocolate's unique texture that brings out the fresh raw almond taste.

The world's first blond chocolate!  Dulcey is a new type of chocolate from Valrhona.  Dulcey is a smooth, creamy chocolate with a velvety, enveloping texture and a warm, blond colour. The first notes are buttery, toasty and not too sweet, gradually giving way to a hint of salt.

Notes of tangy passion fruit : With its fruit couvertures, Valrhona is opening up new creative possibilities for each and every artisan who wants to stand out from the crowd. Passionfruit Inspiration combines the intense, gourmet flavour of tangy passion fruit with the unique texture of chocolate.

Give your desserts and pastries a darker, seductive twist. Cacao Barry's Extra Bitter Guayaquil is a dark coverture chocolate with 64% cacao content and 40% fat. You'll love the bold cocoa flavor with notes of coffee and chestnut. With 4 out of 5 marks in fluidity, this is perfect for ganache, molding and enrobing.

Belcolade Belgian chocolate is known as one of the top two Belgian chocolates purchased and used by European chefs and patissiers. Peru's tropical climate is ideal for growing cocoa and it is believed that the plant may have originated in the upper reaches of the Amazon rain forest. The strength and elegance of Peru 64% comes from the careful selection of Criollo and Trinitario cocoa beans. This rich dark chocolate offers a slightly acid cocoa taste with fruity notes enhanced by a touch of fresh fruit and a bouquet of raisins and dried figs.