Muntu
By Antoine Michelin, pastry chef instructor - École Valrhona
A very chocolatey dessert with hints of lemon and pecan nuts, offering a highly nuanced tasting experience. - Chef Antoine Michelin
Komuntu 80%
Komuntu 80%
Created with you, for you
To celebrate our 100th anniversary, we have created Komuntu 80% with you. The Komuntu couverture chocolate came to be when a group of ethically-minded people got together to create the ultimate representation of responsibly-made chocolates.
Our whole supply chain has helped create Komuntu 80%'s flavor. Valrhona's 100-year anniversary couverture tells the story of all the people we have met around the world. The blend of cocoas has a singular aromatic character, with a powerful bitter woody flavor underpinned with notes of toasted nibs.
A responsible chocolate
Because Komuntu is the physical embodiment of our commitment to a fair, sustainable chocolate industry and creative, responsible gastronomy, we are redistributing all the profits it makes during our 100th anniversary year to cocoa producers.
TO DATE, WE HAVE RAISED €159.231,71 IN DONATIONS.
Check back with us in late 2023 to find out how much we have raised and the projects we are funding in farming communities.
Explore the Komuntu range
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#professionals
Komuntu 80% - 3kg Bag
Dark couverture chocolate in 3kg format. All professionals who love intense chocolate will appreciate Komuntu for baking, pastries or fine chocolate-making.
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#Retail
Komuntu 80% - 250g Baking Bag
A baking and tasting format, ideal for making creative pastry recipes that will please every gourmets.
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#Retail
Komuntu 80% - 70g Tasting Bar
The unique taste of Komuntu 80% in a 70g tasting bar. An ideal format to experience the art of chocolate tasting.
Let us inspire you
We have shared the past 100 years with expert professionals and chocolate enthusiasts, and they are the ones who have helped make the Komuntu couverture extra-special to mark this anniversary. Through original recipes, they tell us the story of commitment and their expert skills allow them to bring out the best in this intense dark chocolate.
We will be exclusively revealing some of their creations. To discover all the available recipes, please contact your Valrhona representative.
Brand new recipes
Komana
By Arthur Gavelle, pastry chef instructor - École Valrhona
The Komuntu couverture is a perfect match for the subtlety of the banana and the bonbon’s different textures make it really indulgent. - Chef Arthur Gavelle
Kamélia
By Baptiste Sirand, pastry chef instructor - École Valrhona
The Komuntu couverture is the star of this dessert, enabling it to reveal every aspect of iits character. The mint’s freshness enhances its aromatic notes, and its powerful flavor is the perfect counterpoint to the tangy forest fruit. - Chef Baptiste Sirand
Alberic and Antoinette
A recipe by Frédéric Bau, experimental pastry chef at Valrhona
100 years... of sharing, love of chocolate, emotions, discussions, boldness, loyalty, visions, respect, ambition; of passion for what we do and for spending time with you all. This dessert represents the outline of our story. It has the solidity of a rock, there’s something rational about it, although the fluctuations of its surface do remind us of life’s ups and downs. Inspired by Arman, this seemingly disorganized tangle of ovals in fact symbolizes taking flight, excelling, and its wild swirls of chocolate reflect the energy deployed over the last hundred years to achieve our dreams and ambitions. Know where you are coming from, to know where you are going. - Chef Frédéric Bau
Gourmet recipes
Recipes made with Komuntu 80% chocolate
Creations by pastry chefs and bloggers, members of our collective of committed follow.