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Valrhona - Imaginons le meilleur du chocolat Valrhona - Let's imagine the best of chocolate
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    IMMACULADA RECIPE MADE WITH AMATIKA WHITE 35% IMMACULADA RECIPE MADE WITH AMATIKA WHITE 35%
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Pralinés & Nuts

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60% HAZELNUT
CARAMELIZED NOTES

60% HAZELNUT

Intensely caramelized flavor

60% ALMOND
CARAMELIZED NOTES

60% ALMOND

Intensely caramelized flavor

50% ALMOND HAZELNUT
CARAMELIZED NOTES

50% ALMOND HAZELNUT

Intensely caramelized flavor

50% CRUNCHY ALMOND HAZELNUT
NUTTY NOTES

50% CRUNCHY ALMOND HAZELNUT

Highly nutty flavor

50% PECAN
NUTTY NOTES

50% PECAN

Highly nutty flavor

42% PISTACHIO
NUTTY NOTES

42% PISTACHIO

Highly nutty flavor

Almond paste 70%
ALMOND PASTE

ALMOND PASTE FROM PROVENCE 70%

High almond content.

ALMOND PASTE

VALRHONA ALMOND PASTE 55%

Pure, intense flavor of almonds

GIANDUJA STYLE

GIANDUJA

GIANDUJA is a mixture of toasted hazelnuts, cocoa beans and sugar roasted over several hours before being very finely ground.

Cocoa beans and hazelnuts are roasted separately at specific temperatures.

Professional chocolate Valrhona

Valrhona - Let's imagine the best of chocolate

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Certified B Corporation - This company meets the highest standards of social and environmental impact Certification Notice “Certified B Corporation” is a trademark licensed by B Lab, a private non-profit organization, to companies like ours that have successfully completed the B Impact Assessment (“BIA”) and therefore meet the requirements set by B Lab for social and environmental performance, accountability, and transparency.It is specified that B Lab is not a conformity assessment body as defined by Regulation (EU) No 765/2008, nor is it a national, European, or international standardization body as per Regulation (EU) No 1025/2012. The criteria of the BIA are distinct and independent from the harmonized standards resulting from ISO norms or other standardization bodies, and they are not ratified by national or European public institutions.
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