Valrhona chocolate

Valrhona is one of the most renowned chocolate brands in the world and stands for outstanding taste and high quality. Valrhona couverture and chocolate are very popular with gourmets and professional chefs and are used in restaurants around the world. The brand has its origins in France and can look back on over 90 years of tradition in the production of first-class chocolate. The cocoa beans used are carefully selected and come from the best growing regions in the world. The diverse product range has the right treat for every palate, from mild to intense in flavor.

Quality of the chocolate and couverture from Valrhona

In the cocoa industry today, Fairtrade and environmental sustainability certifications are a key issue. When talking about the leading chocolate manufacturers in terms of quality, innovation, sustainability and fairness, Valrhona cannot go unmentioned. Through extensive initiatives, numerous projects and collaboration with customers, researchers, confectioners, various organizations and cocoa producers, Valrhona contributes to a fairer and more sustainable trade. The company has been awarded the B Corporation certificate, which means that it meets the highest standards for sustainability, environmental protection and the living and working conditions of producers.
New, delicious products are constantly being created in close collaboration with some of the best confectioners in the world. The latest figures can always be found in the articles on the company's own website.
New cocoa bean varieties are also being tested to explore additional flavors.

New flavors

In various growing regions, the existing varieties are analyzed, bred purely and the harvested beans are processed into chocolate with a few ingredients such as sugar and cocoa butter. These are tested and assessed for properties and aroma so that particularly high-quality varieties can be distributed and used more widely. However, it is often difficult to discover interesting trees in large forests. As part of one such project, the idea was born to ask pupils at a local agricultural school to bring a cocoa pod from their family plantation or a nearby forest. In this way, a total of 17 different varieties were identified. The chocolates produced were then used to determine which cocoa trees should be cultivated further and which combinations of ingredients would work best.
There is also a great deal of experimentation with cultivation methods. In some countries, there are several plantations, each of which is cultivated differently, for example with different organic fertilizers or alternative intercropping. After a certain period of time, it is then possible to determine how the quality and quantity of the cocoa beans differ. The method that produces the best results can then be applied to other areas.
Valrhona began combining different types of beans at an early stage, and this is how the world's bitterest chocolate was created from various Grand Cru couvertures. Another extraordinary creation came about by chance. During a demonstration, the then Managing Director Frédéric Bau left his white couverture in a water bath for too long, causing it to change color and taste different than before. After eight years of intensive development, Dulcey was finally introduced, a so-called blond couverture with a caramel color and a wonderful aroma reminiscent of shortbread and caramelized milk.

Cooperation

Valrhona is committed to a better future in many different ways. A key aspect of this is close cooperation with producers in South America, Central America and Africa. They maintain direct contact with the families, private groups or local cooperatives where the cocoa and, in some cases, fruit or nuts are grown. These business relationships have existed for many years and are based on mutual respect and cooperation. Some of its suppliers have been cooperating with Valrhona for over 35 years, while others are new and are being actively supported in their development. In total, more than 17,000 cocoa farmers supply their high-quality beans to Valrhona.
Cocoa is often grown in countries where many families live in poverty and often do not have adequate access to health services or education. These conditions must be improved, which can only be achieved through continuous efforts for new infrastructure, the active involvement of the local population and fair remuneration for the cocoa.

Fair prices and further training

The price of cocoa is subject to strong fluctuations on the global market, which means that many cocoa farmers often do not earn enough money to make a living. In contrast, Valrhona has agreed a minimum price with each producer, as well as fixed prices in some cases. As a result, the cocoa farmers and their families receive a fair and secure income for their work. Valrhona also invests in further training and technical equipment. Regular training courses are organized for the producers so that they learn new skills and how to cultivate their land sustainably and profitably. This not only leads to a higher and better quality harvest, but also protects the environment by raising awareness of issues such as deforestation, pesticides and unsuitable planting.

Improving living conditions

Another significant problem in the chocolate industry is unfortunately still child labor. Valrhona actively combats this problem and at the same time promotes the education and well-being of children.

In cooperation with other local organizations, schools, canteens and training facilities are being built.
Some families live far away, meaning that the children have to travel a long way to eat at home at lunchtime. In some cases, the distances are so long that the children do not return to school in the afternoon. The families also do not always have enough food, or the children help their parents with work on the plantation during the lunch break. The construction and operation of the canteen has therefore reduced child labor, improved the children's nutrition and increased the attendance of pupils from 50% to 90% in the afternoons!
In some places, the workers' homes themselves are also inadequate for a comfortable and safe life. For this reason, an entire village in Madagascar was renovated with the support of Valrhona. Over 50 homes were built, as well as a health center and sanitary facilities.

In other countries, new homes continue to be built and renovated, always adapting them to the respective conditions. Some of these shelters are therefore storm-proof and have running water and electricity.

However, the promotion of training is not limited to the countries that grow cocoa. By participating in the unique "Graines de Pâtissier" project, disadvantaged young people also receive support in their job search.

Environmental protection

Plantations can often have a negative impact on the environment, as monocultures and the use of pesticides are widespread and forests are cleared for additional cultivation areas. But here too, measures can be taken to counteract the harmful effects. Valrhona is setting up training centers and offering further training for cocoa producers to teach them how to cultivate their land sustainably, profitably and ecologically.
Traceability in particular is a key concern.

The areas of the plantations are precisely measured and mapped, which then enables a system of origin to be set up. The cocoa beans supplied to Valrhona can then be precisely assigned to the respective cultivation area. This system is of immense value for quality monitoring and combating deforestation. It can effectively prevent the illegal harvesting of cocoa fruit from protected zones and the spread to forested areas. Currently, depending on the region, all of Valrhona's cocoa can be traced back to the land on which it was grown.

The Sambirano Valley in Madagascar is home to an impressive variety of unique plants and animals and is the most important cocoa-growing region on the island. Unfortunately, biodiversity in this valley is under threat, as increasing deforestation is also a major problem here. Together with the NGOs Helvetas and Earthworm as well as Lindt and Société Millot, Valrhona is committed to protecting this beautiful area.

Société Millot is an organization of cocoa farmers in Madagascar. The two companies have been cooperating for over three decades, and Valrhona has now even become a shareholder in Millot. Valrhona also has an exclusive right to purchase all organic cocoa produced.
Valrhona's other suppliers also adhere to these strict requirements. The certifications they can present depend on the stage of development of their production and the managing organization. Some producers are still learning about organic farming, while others are more advanced. Ultimately, however, they are all pursuing the same goal, and Valrhona supports these efforts in line with the current stage of development and the requirements, wishes and needs of the cocoa farmers.

However, Valrhona's commitment to the environment is not limited to the cocoa plantations. The larger facilities include four schools in Tain l'Hermitage, Paris, Tokyo and Brooklyn, two production sites and the "Cité du chocolat" visitor center, which is also located in Tain l'Hermitage. These facilities naturally have a high consumption of energy and materials. For this reason, Valrhona has formulated ambitious targets and carried out comprehensive analyses. These include, for example, publicly available emissions data and detailed energy measurement at the most important sites.
The majority of emissions are caused by the sourcing of cocoa beans, which is why Valrhona's initiatives start here. The factories have a high water and energy consumption, which has already been reduced. Cooling plays a decisive role in chocolate production, but also causes enormous energy consumption.

Through centralization and the introduction of a new cooling system, Valrhona has managed to reduce energy consumption in the factories by 25%! In addition, they rely mainly on renewable energies, such as the energy production of a nearby dam. Their electricity therefore comes entirely from hydropower. With these initiatives and other projects, Valrhona has set itself the goal of becoming climate-neutral by 2025.

Tempering the Valrhona couvertures

Valrhona couvertures are available in drop form or as a block. The former are particularly suitable for easy processing in private households. The injection method is the simplest tempering method and involves adding stable crystals in the form of couverture drops to the melted mass. First, two thirds of the required chocolate is melted at a maximum of 45 °C to dissolve all the fat crystals. Once the mixture has cooled and the last third of fresh chocolate has been added, new stable crystals can form. Stirring dissolves the pieces and distributes them evenly throughout the warm mass.
This is why this process is known as inoculation. Solid, cooler pieces of couverture with stable crystals are added to a liquid couverture without stable fat crystals in order to inoculate it. It is then brought to the optimum temperature. Dark couverture with a high cocoa content should be heated to 32-33 degrees, while milk chocolate such as Jivara is ideal at 30 to 32 degrees and lighter varieties only need around 28 degrees. The ideal temperature is usually indicated on the packaging. You can find more helpful tips and tricks on our blog.

It is helpful, but not essential, to own a temperature control unit. In our online store, we offer a large selection of temperature control units, ranging from models for private use to professional appliances that can be conveniently delivered to your home. These appliances make the process easier by keeping the desired temperature constant. This allows you to concentrate fully on making delicious chocolate bars or fine pralines.
It is also very easy to heat the chocolate mixture in a bain-marie; however, you should always keep an eye on the thermometer, otherwise things can easily go wrong.

Recipes and ideas for using Valrhona couvertures

Light and dark chocolate coatings are ideal for cakes, bars, desserts and numerous other recipe ideas.
The possibilities are endless with couverture! From pralines, chocolate bars and artistic decorations to delicious chocolate mousse and sweet chocolate cakes. If you are as enthusiastic about chocolate as we are, but don't know exactly how to use it, then visit our informative courses. There you will learn how to make all these delicacies yourself at home, sometimes entirely out of chocolate and sometimes with just a small amount for maximum intensity. If you're looking for an idea for your next sweet creation, you're sure to find it here.

Chocolates

Chocolates are always an excellent choice, because who can resist them? They are perfect as a gift, as a sweet treat between meals or as a real eye-catcher on the table or buffet. Preparation is straightforward and can be adapted to your individual skills. If you already have experience, you can make the hollow shapes yourself. If you need them quickly or are just starting out on your chocolate journey, you can simply order them from us. As a rule, your order will be delivered the very next working day, provided you order in good time.
If you prefer the ready-made hollow bodies, all you have to do is add the filling and coating. You can fill the hollow bodies with a tasty ganache in the right color or add other ingredients as desired. Caramel and nuts, for example, harmonize fantastically with the delicate taste of milk chocolate.
Be creative and try out different ingredients to create delicious truffles and shaped chocolates! Make sure you leave enough space around the edge so that you can close the shells later.

There are numerous variations for dark couverture. Refine the ganache with spirits, coffee, nut paste or orange paste, but be careful to use the right amount so that the consistency is not affected too much.
White ganache makes an excellent base for pistachios, grated coconut or various spirits to suit your personal taste. A ganache made with a puree of wild berries also harmonizes perfectly with the taste of white chocolate. Let your imagination run wild and experiment with different combinations!

Chocolate bars

If you make your own chocolate bars, you can also try out a variety of combinations, but the ingredients should not contain any liquid. For example, sprinkle pieces of nuts and dates on milk chocolate, whereby the dates or berries should be freeze-dried. A classic mixture is milk chocolate with whole hazelnuts. Almonds or freeze-dried wild berries are particularly delicious in white chocolate bars.

Dark chocolate can also be refined with nuts or freeze-dried blueberries, for example.

Pâtisserie

If you appreciate the art of patisserie, chocolate is your ideal companion. You can use it to create crispy bases, fine mousses and stylish coatings.
Do you want to create imaginative cakes? Then try melting couverture and combining it with cocoa butter. The fat crystals give the coating a glossy finish without having to temper it. Ideally, it should be poured over the frozen or semi-frozen dessert. Give free rein to your creativity and refine the glaze to your taste to decorate your delicacies.

Chocolate decorations are not only appealing, but also extremely delicious. With couverture, you can effortlessly create elegant chocolate spirals, flakes or drops. A cake with a fan-shaped pattern is also very easy to create with textured foil and colored cocoa butter. If you want to learn more about chocolate decorating, our chocolate decorating course is just the thing for you!