See larger image Valrhona - Le Grands Crus -70% Dark Chocolate - Guanaja Bar - Amber & Elegant - 2.46 ozs (Grocery)

Nestled in the Rhone Valley, the company was established in 1924 under the name La Chocolaterie de Vivirais, but changed its name to Valrhona in the 1950s. An acclaimed pioneer in the prestige chocolate world, Valrhona was among the first brands to introduce Grand Cru and Vintage chocolate bars, in which all the beans come from the same geographical region (Grand Cru) or the same harvest season (Vintage). This bean selection results in aromas and flavors that emphasize the uniqueness of the cacao from the specific locale. (Consider the analogy of the different characteristics of juice yielded by cabernet sauvignon grapes from Pomerol vs. Graves in Bordeaux, or from cabernet grapes in Bordeaux vs. California vs. Australia.) However, Valrhona did not sell its chocolate direct to the consumer until 1986—prior to then it sold couverture only to chocolate manufacturers.

The majority of Valrhona’s chocolate have a light fruity or floral tone, as a result of the house style of light roasting. The bars also might taste sharp or even tannic due to both the roasting and the fermentation of the beans.² The exception to the house style is Gran Couva, which has no fruitiness whatsoever due to the nature of the bean.

Of all prestige chocolate brands, Valrhona’s texture is the textbook example of smoothness. To a connoisseur, it calms, relaxes, and soothes the palate and inner self into a medley of chocolate bliss.

Fruity and floral tones are flavors of the bean; sharp and tannic tones result from lighter roasting and perhaps short fermentation. As a result, the combination will taste fruity and sharp. If you try Pralus’ Jamaica bar, for example: It tastes tannic, yet has that dark tone looming throughout.

Not to be Missed

• Guanaja 70%. Intense and fruity with long length and a clean finish. A remarkable chocolate from Honduras and among the highlights of Valrhona’s bars. A classic and a favorite of many connoisseurs.
• Cao Grande Organic Bars. Introduced in 2006, a 70% bittersweet bar with Valrhona’s signature fruit flavors and a 39% caramel-and-biscuity milk bar (photo at right). They prove for once and for all that great skill in production can create great organic chocolate. As good as any Valrhona bars, they are perhaps the best organic chocolate on earth.

Ultimate dark chocolate for home cooking

This is the ultime dark chocolate for home cooking.
As with the other Valrhona dark chocolate, it has a great intense flavor. And it has long-lasting flavor: you can feel the flavor for one minute or more after swallowing. Great!
It is a bit less bitter than the Guanaja type (from the same brand) and it has a bit more cocoa butter to make melting easier.
If you are not scared of raw eggs, try making a chocolate mousse au cru with this chocolate and find heaven.

For home chefs, this brand introduced recently more flavors in the 200grams bars.
For professional cooking this same brand offers a lot of varieties, but they come in the 3kg package (about 6 pounds) too.

Death By Chocolate, October 4, 2007

I had a weird dream last night where i was being dipped in a giant pot of melted Valrhona Gastronomique 61%. Imagine a Chocolate covered strawberry… Well, i was the strawberry! Did i complain?…no of course i enjoyed every minutes of it. Is it because i made the ultimate chocolate cake yesterday using that stuff that i had this wild dream?…You bet! This stuff has the deepest, yummiest, addictivest chocolate flavor EVER! Absolutely great for baking.

Valrhona Chocolate is rated No.10 in our “Top 12 Most Delicious Chocolate for Valentine’s Day 2011“

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