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> Couverture, chocolate molds and chocolate products > Valrhona Couverture, chocolate, couverture > Valrhona Special Couvertures

Valrhona Special Couvertures

Expand your culinary horizons with the innovative Valrhona specialty couvertures.

Valrhona Special Couvertures Valrhona Specialty Couvertures represent technological innovation and exceptional taste experiences that go far beyond the spectrum of classic chocolate. With Valrhona Specialty Couvertures, you can integrate unique nuances such as caramelized notes or fruity inspirations directly into your pralines, ganaches, and glazes. Rely on the pioneering creativity of the Valrhona brand. Valrhona Noir Orange, Valrhona Cafe Noir, Valrhona Couverture Bar - Noir Orange, Valrhona Orange Lait - Whole Milk, etc.
Valrhona Special Couvertures Expand your culinary horizons with the innovative Valrhona specialty couvertures.

Valrhona Specialty Couvertures represent technological innovation and exceptional taste experiences that go far beyond the spectrum of classic chocolate. With Valrhona Specialty Couvertures, you can integrate unique nuances such as caramelized notes or fruity inspirations directly into your pralines, ganaches, and glazes. Rely on the pioneering creativity of the Valrhona brand.

Valrhona Noir Orange, Valrhona Cafe Noir, Valrhona Couverture Bar - Noir Orange, Valrhona Orange Lait - Whole Milk, etc.

  • Special couvertures from Valrhona


    copyright photo: valrhona.com

  • Fruit couverture from Valrhona

    INSPIRATION

    The first range of fruit couvertures without colorings or preservatives for professionals. A revolutionary product with the complete combination of cocoa butter, sugar and fruit. It took 5 long years of research and development at Valrhona to arrive at the final recipe. But thanks to the company`s undeniable mastery and a foolproof will, the manufacturing formula has finally been developed. INSPIRATION was born, a technical quality. Most will ask why such difficulties? In fact, chocolate doesn`t like water and for good reason: at every stage of the chocolate making process, attempts are made to reduce the moisture found in cocoa beans, as is the case with cocoa butter, which is difficult to mix with water. So? Well, most fruits are made up of a high percentage of water. Combining the fruit with chocolate or cocoa butter is therefore a real challenge, today the solution is already there: a product that combines the unique texture of the cover chocolate with the intense color and taste of fruit. And that gives confectioners, chocolatiers and chefs a new dimension in their creations, a real INSPIRATION.


    copyright text: valrhona.com