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

7.17 ABSOLU SPRAY

7.15 OPALYS FROSTING

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

7.9 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

7.16 ALMOND INSPIRATION FROSTING - New Recipe

7.18 JIVARA ABSOLU SPRAY

7.19 GUANAJA ABSOLU SPRAY

7.8 CHOCOLATE FOAM

7.20 CHOCOLATE MIXTURE FOR SPRAY GUNS

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