Valrhona • Essentials

6. CHOCOLATE

MANJARI 64% Caraque 56% ABINAO 85% GUANAJA 70% CARAÏBE 66% EXTRA BITTER 61% ORIADO 60% 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%

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% AMATIKA BLANCHE 35%

BLOND ORELYS 35% BLOND DULCEY 35%

ALMOND INSPIRATION

PECAN PRALINE 50% PISTACHIO PRALINE 42% 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% OLD-FASHIONED 50% PRALINE CRUNCHY ALMOND & HAZELNUT FRUITY PRALINE 50% ALMOND & HAZELNUT PRALINE 50% PEANUT PASTE 70% ALMOND 55% & COCONUT PRALINE

CHOCOLATE

The Essentials

6. CHOCOLATE

6.1 HUKAMBI 53% GANACHE FOR FRAMES

6.1 DARK CHOCOLATE GANACHE

6.2 MILK AND WHITE CHOCOLATE GANACHE

6.3 GIANDUJA-STYLE FRAMED BONBON CENTERS

6.4 PIPED GIANDUJA-STYLE GANACHE

6.5 FRAMED PRALINES

6.6 PRALINE FOR CENTERS

6.7 ALMOND PASTE FOR USE IN A FRAME

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