Couverture Chocolate

Alpaco 66% cocoa, Single Origin* Ecuador is a Valrhona chocolate with sweet spice notes and a nutty, woody taste. The *cocoa beans are sourced from 9 terroirs: Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, and Lagarto (Ecuador).

Manjari, Single Origin* Madagascar, A Valrhona fruity dark chocolate with tangy red berry notes, made from *cocoa beans from Ambanja District.

A unique and subtle blend of cocoa beans, initial acidulous notes develop into roasted cocoa beans, giving way to a mouth-filling richness accompanied by a pure, sharp bitterness. Extra Cocoa Paste is remarkable for reinforcing the chocolate taste in many recipes, powerfully enriching their flavor.

Itakuja 55% pure origin* Brazil, a chocolate infused with passion fruit pulp, born in the heart of Brazilian plantations, with *cocoa beans from the South of Bahia.

Kidavoa 50% Single Origin* Madagascar: This milk chocolate is made using Valrhona’s double-fermentation process, and reveals fruity banana notes. It is made from *cocoa beans from Ambanja District.

Reinforces many products’ chocolate flavor, enriching them to give a remarkable power.

Crafted for coating

Specifically For Coating

Balanced & Consistent

Specifically For Fillings

Specifically For Coating

Milky & Rich

Classic and Vanilla

Satilia Milk, a milk chocolate from our Signature Professionnelle range, with a rounded flavor profile

Organic white chocolate with a hint of vanilla

Milk Chocolate with No Added Sugar

Dark Chocolate with No Added Sugar

Iconic, Fourth color of chocolate

Iconic, milky white

Milky & Delicate

Caramélia’s Caramel & Salted Butter Notes stands out with its rich milky flavor and compelling taste of salted butter caramel.