Valrhona: Now priced to work for you

Feb 25
3 min read

We have secured stronger supply on Valrhona than ever before and full access to the wider portfolio, turning it from a limited premium line into something you can run with confidence. The major change is price. It has been reduced significantly, and we are passing that improvement directly on to you!

“Valrhona has always delivered on quality,” says Mark Benfield, Sales Director. “What makes this relaunch exciting is that the pricing now makes it viable across a much wider range of kitchens. You get the performance and the name on the menu, but with margins that make sense.”

Valrhona remains one of the most respected names in professional chocolate, and you can genuinely taste the depth and balance it brings to a dessert. When chocolate already sits in one of the most profitable sections of a menu, improving the ingredient while strengthening your cost position is a smart commercial upgrade.

HOW IT FITS ON YOUR MENU

Guanaja Dark Chocolate 70%

This is deep, structured dark chocolate with proper backbone. Strong cocoa presence, slight bitterness, long finish. If you want a fondant or delice that tastes grown up rather than sweet, this is the one that carries it.

Caraibe Dark Chocolate 66%

Balanced and rounded with warm roasted notes. Dark enough to feel premium, smooth enough to sell comfortably across a full dining room. A dependable base for mousse, tarts and ganache where you want depth without aggression.

Manjari Dark Chocolate 64%

Single origin Madagascan chocolate with natural brightness and subtle red fruit acidity. It brings lift and contrast rather than weight. Ideal when you want your dark chocolate to feel refined and layered, especially alongside berries or sharper elements.

Jivara Milk Chocolate 40%

Silky milk chocolate with gentle malt notes and real cocoa character. It is sweet, but controlled. Perfect for cremeux, fillings and mousse where you want broad appeal without losing quality.

Caramelia Milk Chocolate 36%

Milk chocolate with built in caramel depth and a rounded, almost toasted finish. It adds warmth and richness without extra steps in the recipe. Strong with hazelnut, coffee, banana and anything leaning towards comfort with polish.

Ivoire White Chocolate 35%

Clean white chocolate with balanced sweetness and good cocoa butter structure. It gives smooth texture without becoming cloying. Reliable for ganache, glazing and shell work where stability matters.

Dulcey Blond Chocolate 35%

Blond chocolate with toasted biscuit notes and a slight savoury edge. It feels familiar but different at the same time. A simple way to make cheesecake, inserts or plated desserts feel more current without overcomplicating the build.

Ready to start shopping? Explore Valrhona on our app

Above: Explore each bag & find the perfect fit for your menu

PRICED TO WORK IN REAL KITCHENS

Let’s talk numbers. The quality has always been there. The difference now is that the price makes sense. With stronger supply and a proper reduction in cost, Valrhona is no longer a special occasion ingredient. It is something you can run week in, week out. When chocolate desserts already sit in one of the strongest GP areas on a menu, improving the base ingredient while keeping control of cost is a smart move.

Better flavour. Same prep. Stronger margin.

IN STOCK & READY FOR DELIVERY

Everything listed above is in stock and available for next day delivery. We also have access to the full Valrhona range. If you are looking for a specific percentage, origin or specialist couverture, we can source it for you with around three working days notice. Simply pre order through the app or speak to the team and we will organise it.

Whatever you are planning for your menu, we can get the right chocolate into your kitchen. Call the office for information and help 01884 849274.

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