Laboratory range

Make your chocolate from the finest and most unique cocoa nibs, expressing terroirs ranging from Haiti and Venezuela to Peru, Brazil, Ghana or Madagascar.

Dutch Processed Cocoa Powder (processed with alkali) gives a pure and intense cocoa taste with a very warm red mahogany color.

The Valrhona dark chocolate Pure Pastes are ideal for your mousses, crémeux and ganaches, ice creams and sorbets

The must-have ingredient 100% cocoa to go with all your recipes and glazing

Oabika is a cocoa fruit juice concentrate 72° Brix, made from the still-undervalued white pulp that protects beans in the cocoa pod, also known as mucilage. Its nuanced aromatic profile, oscillating between fruity and tangy notes, instantly takes us to the heart of the plantations to discover the rare and exceptional taste of the fruit of the cocoa tree.