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Baking Chocolates

baking chocolates

Bake with dark, milk, white or blond chocolate, then choose cocoa powder or a pastry finish for the recipe. The selection is led by Valrhona; compare its flavour profiles and uses in the guide below.

Showing 1–15 of 15 products

About

baking chocolates

For a ganache or mousse, choose the chocolate by flavour as well as cocoa percentage. Dark couverture brings more cocoa intensity; milk, white and blond chocolates take a cream or filling in different directions. Cocoa powder suits sponges, dusting and hot chocolate, while crunchy pearls and glaze serve different finishing jobs.

The Valrhona chocolate selection compares Guanaja, Caraïbe, Manjari, Jivara, Ivoire and Dulcey with links to their product pages. Check each listing for its current pack size, price and availability before choosing ingredients for your recipe.

The full selection

15 products

  1. Valrhona Absolu Cristal Neutral Glaze

    Valrhona Absolu Cristal is a transparent, neutral-tasting professional glaze for finishing cakes, entremets, tarts, fruit, and chocolate work. The ready-to-use 5kg tub gives bakeries a dependable route to gloss, protection, and a polished display-case finish.

  2. Valrhona Opalys 33% White Chocolate Fèves

    Valrhona Opalys 33% is a pristine white chocolate with restrained sweetness, fresh-milk softness, and fine vanilla notes. The 3kg fève bag gives bakers a versatile couverture for coating, moulding, ganache, mousse, bars, and frozen desserts.

  3. Valrhona Hazelnut Praliné 60%

    Valrhona Hazelnut Praliné 60% combines a high proportion of Italian hazelnuts with restrained sweetness and soft caramel notes. The smooth 5kg tub is built for professional mousse, ganache, crémeux, ice cream, and layered pastry production.

  4. Valrhona Araguani 72% Dark Chocolate Fèves
  5. Valrhona P125 Cœur de Guanaja 80% Dark Chocolate Fèves

    Valrhona P125 Cœur de Guanaja 80% is a concentrated dark chocolate engineered for deeper cocoa flavour with less sweetness and less cocoa butter than conventional couverture. This 3kg fève bag is a powerful professional tool for mousse, ganache, crémeux, and frozen desserts.

  6. Valrhona Macaé 62% Dark Chocolate Fèves
  7. Valrhona Extra Bitter 61% Dark Chocolate Blocks

    Valrhona Extra Bitter 61% is a full-bodied Grand Cru blend built for professional pastry work. This 3kg format of 100g blocks gives bakers a reliable, versatile dark chocolate for coating, moulding, ganache, mousse, bars, and frozen desserts.

  8. Valrhona Dulcey Blond 35% Beans

    The Valrhona Dulcey Blond 35% is creamy and smooth, with a warm, toasty flavor

  9. Valrhona Caramelia Crunchy Pearls 36%

    The Valrhona Caramelia Crunchy Pearls is made with 36% milk chocolate, and is perfect both for baking and decorating

  10. Valrhona Grand Cru Dark Manjari 64% Beans

    Made only of beans from Madagascar, the Valrhona Dark Manjari 64% Bean lends a beautiful and balanced richness to your chocolate desserts

  11. Valrhona Grand Cru Milk Jivara Lactee 40% Beans

    One of the best milk chocolate blends out there, the Valrhona Milk Jivara Lactée 40% Bean has a distinctive flavor: mild and chocolatey, with notes of caramel and vanilla

  12. Valrhona White Ivoire 35% Beans

    One of the best baking white chocolates you will find, the Valrhona White Ivoire 35% Bean is creamy and floral, with warm milk flavors, and hints of vanilla

  13. Valrhona Grand Cru Dark Caraibe 66% Beans

    The Valrhona Caraibe 66% Beans are baking chocolate made with 100% Trinitario cocoa beans from the Caribbean

  14. Valrhona Cocoa Powder

    Valrhona Pure Cocoa Powder is Dutch-processed, and packed with powerful chocolate flavor

  15. Valrhona Grand Cru Dark Guanaja 70% BeansSold out

    A baking chocolate made of Honduran cocoa beans, the Valrhona Dark Guanaja 70% Beans are bittersweet, with a beautiful complexity

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