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.

Is there anything more delicious and indulgent than warm, melted chocolate? That’s why Callebaut now offers its Chocolate for flavoured and coloured chocolate. The taste is 100% Callebaut, guaranteeing an intense and balanced taste. They are ideal for adding exciting new flavours and colours to mousses, crèmes, bavarois…or for the creation of playful decorations.

Belcolade Belgian chocolate is known as one of the top two Belgian chocolates purchased and used by European chefs and patissiers.  Belcolade white chocolate offers a delicious butter flavour, augmented by a light taste of cooked milk with the suggestion of flowers and dried figs.  Belcolade's white chocolate has the richness of whole milk, high quality cocoa butter and pure vanilla.

Callebaut’s Finest Belgian White Chocolate is made with 100% pure cocoa butter, a selection of premium milk powders, fine sugar and a touch of pure Bourbon vanilla. With a balanced, creamy milk taste, this chocolate is ideal for hollow shells, moulding, decorating and use for fillings & ganaches.