The maker

valrhona

Shop Valrhona chocolate for baking in the Philippines. Compare dark, milk, white and blond chocolate, cocoa powder and pastry ingredients for your next recipe.

Founded in Tain-l'Hermitage, France, in 1922, Valrhona is known for chocolate made with pastry in mind. Choose by cocoa profile and recipe, then check each product's current format and price. Compare other makers in Baking Chocolates.

Choose your chocolate

For a dark chocolate centrepiece, Guanaja 70% brings a pronounced roasted, bitter profile to ganache and chocolate desserts. Caraïbe 66% offers a more balanced dark option, while Manjari 64% has the brighter fruit character of Madagascar cocoa. Compare their percentages and flavour before choosing for a mousse, glaze or filling.

For a gentler chocolate flavour, Jivara 40% milk chocolate has malt and vanilla notes. Ivoire 35% white chocolate works when you want a creamy vanilla base, while Dulcey 35% blond chocolate adds a biscuit-like direction to a cream, tart or ganache.

Finish the recipe

Valrhona Cocoa Powder is a different choice from melting chocolate for a sponge, dusting or hot chocolate. For texture, Caramélia Crunchy Pearls can finish a plated dessert or pastry. Check each listing for its current size, price and availability; these ingredients are sold in different formats. If you are comparing makers or need a different chocolate, return to Baking Chocolates.

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