Valrhona • Essentials

2. CREAMY TEXTURES

MANJARI 64% Caraque 56% ABINAO 85% GUANAJA 70% CARAÏBE 66% EXTRA BITTER 61% ORIADO 60% CARAQUE 56% ARAGUANI 72% ANDOA NOIRE 70% NYANGBO 68% ALPACO 66% KALINGO 65% TAÏNORI 64% ILLANKA 63% MACAE 62% EXTRA AMER 67% EQUATORIALE NOIRE 55% EXTRA NOIR 53% SATILIA NOIRE 62% XOCOLINE NOIR 65% TULAKALUM 75% MILLOT 74% KOMUNTU 80% São Tomé 76% Haïti 66% Vanuatu 66% Jamaïque 70% ÉQUATEUR 80% GHANA 80% MADAGASCAR 80% RÉPUBLIQUE DOMINICAINE 80%

GUANAJA LACTEE 41% ORIZABA 39% JIVARA 40% BITTER LACTEE 39% BAHIBE 46% ANDOA LACTEE 39% TANARIVA 33% AZELIA 35% CARAMELIA 36% XOCOLINE LACTEE 41% SATILIA LACTEE 35% EQUATORIALE LACTEE 35% AMATIKA 46% HUKAMBI 53% Côte d'Ivoire 56%

IVOIRE 35% OPALYS 33% WAINA 35% SATILIA BLANCHE 31% AMATIKA BLANCHE 35%

BLOND ORELYS 35% BLOND DULCEY 35%

ALMOND INSPIRATION STRAWBERRY INSPIRATION PASSIONFRUIT INSPIRATION RASPBERRY INSPIRATION YUZU INSPIRATION

PECAN PRALINE 50% PISTACHIO PRALINE 42% ALMOND & COCONUT PRALINE ALMOND PRALINE 70% ALMOND PRALINE 60% ALMOND PRALINE 50% HAZELNUT PRALINE 66% HAZELNUT PRALINE 60% HAZELNUT PRALINE 55% HAZELNUT PRALINE 50% ALMOND & HAZELNUT PRALINE 60% ALMOND & HAZELNUT FRUITY PRALINE 50% ALMOND & HAZELNUT PRALINE 50% MILK HAZELNUT 36% DARK HAZELNUT 33% PEANUT PASTE 70% ALMOND 55% & COCONUT PRALINE

MACAE COCOA PASTE 100%

The Essentials

2. CREAMY TEXTURES

2.2 INTENSE DARK CHOCOLATE CRÉMEUX

2.3 INTENSE MILK AND WHITE CHOCOLATE CRÉMEUX

2.6 INTENSE PRALINÉ CRÉMEUX

2.7 SOFT DARK CHOCOLATE CRÉMEUX

2.9 CHOCOLATE JELLY - A Creation by L'École Valrhona

2.1 MILLOT SOFT CRÉMEUX

2.1 CHOCOLATE OR PLAIN CRÈME PÂTISSIÈRE

2.1 EGG-BASED CRÈME ANGLAISE FOR CREAMY MILK-BLOND-WHITE CHOCOLATES

2.1 EGG-BASED CRÈME ANGLAISE FOR CREAMY DARK CHOCOLATES

2.4 PLAIN CREME PATISSIERE

2.4 CHOCOLATE SUPREME

2.4 CHOCOLATE CRÈME PÂTISSIÈRE

2.5 SUPRÊME CHOCOLAT

2.5 CHOCOLATE & CARAMEL CREAM MIX

2.7 PRALINE CREAM MIX

2.8 NAMELAKA

2.9 CHOCOLATE JELLY

2.10 PRALINÉ JELLY

2.10 PRALINE JELLY - A Creation by L'École Valrhona

2.11 GANACHE FOR DESSERTS, TARTS & MACARONS

2.11 INTENSE DARK CHOCOLATE GANACHE FOR ENTREMETS, TARTS AND MACARONS

2.11 DESSERT GANACHE - STRAWBERRY - RASPBERRY - YUZU - PASSIONFRUIT INSPIRATION

2.12 CREAM MIX - STRAWBERRY - PASSIONFRUIT - RASPBERRY - YUZU INSPIRATION

2.12 INTENSE MILK AND WHITE CHOCOLATE GANACHE FOR ENTREMETS, TARTS AND MACARONS

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