Valrhona • Essentials

7. FINISHING TOUCHES

MANJARI 64% 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% P125 COEUR DE GUANAJA 80% XOCOLINE NOIR ORANGE TULAKALUM 75% MILLOT 74% KOMUNTU 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% LAIT ORANGE AMATIKA 46% HUKAMBI 53%

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

BLOND ORELYS 35% BLOND DULCEY 35%

ALMOND PRALINE 60% HAZELNUT PRALINE 66% HAZELNUT PRALINE 60%

The Essentials

7. FINISHING TOUCHES

7.7 CHOCOLATE SAUCE

7.1 COCOA NIB OR NUT NOUGATINE

7.2 PLAIN OR FLAVORED OPALINE - A Philippe Givre creation

7.3 CARAMEL & CHOCOLATE FLAMES

7.4 CHOCOLATE THINS

7.5 CANDIED OR CARAMELIZED NUTS

7.6 NUT STRATA

7.6 COCOA OR PLAIN DECORATIVE BISCUIT

7.8 CHOCOLATE FOAM

7.9 SOFT CHOCOLATE FROSTING

7.10 PRALINE FROSTING

7.11 DARK CHOCOLATE FROSTING - New Recipe

7.12 CARAÏBE FROSTING - New Recipe

7.13 BLOND DULCEY FROSTING - New Recipe

7.14 JIVARA Glaze - New Recipe

7.15 OPALYS FROSTING

7.16 ALMOND INSPIRATION FROSTING - New Recipe

7.17 ABSOLU SPRAY

7.18 JIVARA ABSOLU SPRAY

7.19 GUANAJA ABSOLU SPRAY

7.20 CHOCOLATE MIXTURE FOR SPRAY GUNS

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