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.

100% dark chocolate for baking and decoration. ChocRocks™ – Dark look like tiny rocky stones with a rugged, uneven look and have a rich and intense chocolate taste. They're great for sprinkling onto frothy or cream-topped drinks and slowly melt away - adding some chunky chocolate texture with a lovely bite.

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.