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Valrhona Chocolates Feves

Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922.  From the beginning,  company founder and Pastry Chef Albéric Guironnet was  dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors.  We proudly offer 12 of our favorite flavors.  

69% OTUCAN

In the western region of Venezuela, OTUCAN cocoa beans were discovered in a protected and isolated region between the Andes Mountains and the Caribbean Sea, where they were cultivated under the canopy of an old growth forest that has remained unchanged for generations. Otucan has a soft and pleasant bitterness, with hints of green banana, hazelnut, and floral notes. The couverture pairs wonderfully with a wide range of flavors, from fruits and nuts to honey flavors and peppery spices.

66% CARAIBE

Caraibe is made of the finest Trinitario beans from small plantations in the Caribbean islands. Aromatic with a long finish, its fruity and barely sweet taste reveals the delicate flavors of almonds and roasted coffee.

  • WINE PAIRING:  Here’s a chocolate that pairs with both warm and cooler climate Cabernet Sauvignon blends (California and Bordeaux). Caraïbe is all about roasted nuttiness, not fruit. A light earthy Bordeaux brings out this earthiness in the chocolate making them a great match. A mountain grown (Howell, St. Helena) Californian Cabernet Sauvignon would also make for a fine pairing with its more structure driven style of cassis and baking spices.

  • BEER PAIRING:  A very subtle chocolate in aroma and flavor, the mild earthiness and moderate texture will pair with beers that have these slight nuances themselves. Oktoberfest/M rzen beers, made in the spring for fall consumption, will pair with the earthy characteristics without overpowering this more refined chocolate. For a simple complement that may even uncover some hidden flavors of the chocolate, pair this with an English Bitter that, despite what may be implied by the name, is lightly creamy with a gentle earthiness and is not bitter.

66% ALPACO

An Ecuador single original chocolate, the Alpaco features delicate floral notes of jasmine and orange blossom give way to a long finish of refined bitterness and woody flavors.

  • WINE PAIRING:  Here is and example of when a strong velvety cabernet sauvignon and a chocolate taste completely different on their own, but change dramatically when tasted together. The nutty bitterness of Alpaco melds with the high acid and tannins of a Napa Valley Cabernet Sauvignon. Fruits of cherry and cranberry emerge along with the flavor of peanuts and almonds when the two are together. A Malmsey Madeira is also right at home here; sharing nutty character, while bringing out the fruity tang of the Madeira.
  • BEER PAIRING:  Spicy exotic notes of cardamom and amber, along with a weighty, meaty texture make this chocolate rich, full and long-lasting on the palate. This pure expression of chocolate calls for an Old World style beer - a Belgium Strong Dark Ale has enough sweetness and bitterness to pair with the floral, yet oaky character of this rugged chocolate. To make a comparison, a Black Lager, with a strong roast chocolate flavor and complex taste while remaining light in weight and texture on the palate, allows the chocolate to follow-through and shine on the finish. 

64% TAINORI

In this chocolate, flavors of yellow fruit follow in the wake of roast almond and freshly baked bread. 

  • WINE PAIRING:  The nuttiness, hint of plum and citrus in Taïnori pairs perfectly with a lush, rich Central Coast Pinot Noir. The bright fruits of plum and cherry along with the spiciness melt together with the chocolate and make one’s mouth smile. This chocolate is also a great pairing with Tawny Port because of the nuttiness both share.
  • BEER PAIRING:  Fruits and flowers are the predominate aromas of this chocolate - violets, lavendar, jasmine, dark raspberry and cassis. The soft fruit essence of a Framboise Lambic would be an amazing complement to the combination of red and black fruits found in the chocolate. For a taste that will enhance the floral essence of the chocolate, a Scotch Ale that evokes heather flowers and peat malt will provide richer, slightly heartier aromatics and texture that will contrast nicely to the delicateness of the chocolate.

64% MANJARI

This single origin chocolate features composition of rare Criollo and Trinitario beans from Madagascar – fresh, acidic, sharp bouquet with red fruit notes.

  • WINE PAIRING:  Here is a versatile pairing chocolate that works with both white and red wines. Manjari’s fresh, fruity notes pair well with a fruity, high acid Sauvignon Blanc from either California or New Zealand. The citrus flavors really shine here. One can also opt for the dessert style Rieslings from Washington state or Germany. For reds, go with a strong spicy Californian Zinfandel to soften the acidity of the chocolate; great combination
  • BEER PAIRING:  Orange peel, citrus zest and clove add a mid-palate zing to this chocolate, with almond and mocha undertones. A perfect pairing to complement these lively fruit flavors and the moderate texture of the chocolate is a Tangerine Wheat (Domestic) made with all natural ingredients and with enough substance to match the weight of the chocolate. For a slightly different style of beer, an Apricot Lambic, produced by spontaneous fermentation with indigenous yesats, would again highlight the sweet, tangy fruit of the chocolate and offer a more rustic, earthier taste on the palate. 

63% ILLANKA

Made from Gran Blanco beans, rare white cocoa beans found in the Piura region of Peru, this distinctive chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened blackberries, blueberries and black grapes.  Anchored by robust chocolate strength with hints of roasted peanuts, ILLANKA 63% is an experience in possibilities, a chocolate that invites the palate on a journey of delicious discoveries.

46% BAHIBE

This chocolate was named after the “Bayahibe Rose,” the cactus flower emblematic of the Dominican Republic. Its high cocoa content, perfectly balances the smoothness of the milk, before revealing its fruity tanginess and slight bitterness. On the edge of dark chocolate, in the heart of milk chocolate, this couverture reveals complexity and delicacy.

The choice of a high cocoa percentage (46%) that perfectly balances the cocoa intensity with the smoothness of milk. A chocolate that is less sweet, bringing a unique, innovative aromatic profile in the milk category.
Bahibé Milk 46% is particularly recommended by L’Ecole du Grand Chocolat in applications such as bars, cremeux and ganaches, and its unique character is enhanced by sweet, indulgent flavour associations such as sweet fruits (banana, pineapple, mandarin/orange, pear), nut, pralinés, spices (vanilla, pepper), fleur de sel, coffee, or caramel, honey, cookies/cereals, or toasted sesame.

40% JIVARA

This exceptional milk chocolate has a pronounced cocoa taste but finishes by revealing notes of malt and vanilla.

  • WINE PAIRING:  A moderately oaked Merlot from the Napa Valley offers enough fruit of plum, cassis and dark cherry along with the vanilla to pair with the cocoa, malt and vanilla of this milk chocolate. Also try a dessert wine from Southern France named Banyuls. The Grenache based wine will show lots of dark fruit while enhancing the prominent cocoa flavor of the chocolate.
  • BEER PAIRING:  This chocolate is full of creamy flavors with a slight trace of vanilla, an apparent sweetness on the palate and a wet, earthy texture. The smell is reminiscent of childhood Easter Egg hunts. This chocolate would be well complemented by the smoothness of an  Oatmeal Brown Ale (Domestic) with matching textures and levels of sweetness from the use of oats in the production of the beer. For a complex, but fruity choice, a Belgium Style Ale (American) will be fresh and smooth on the palate, while counteracting some of the sweetness in the chocolate.

33% TANARIVA

Madagascar cocoa beans give Tanariva its balanced acidity softened by distinctive milk and caramel notes. 

  • WINE PAIRING:  A light fruity Pinot Noir from Oregon or Sonoma melds with the milky caramel profile of this milk chocolate and brings out the fruitiness (cherry/raspberry) of the wine. One could also try a velvety rich Californian cabernet Sauvignon to really bring out the dark cherry and spice. If you prefer your wines sweet, try a ruby port (which hasn’t seen any oak — it’s bottled right after fermentation).
  • BEER PAIRING:  This soft, creamy chocolate with a lush, round texture has hints of caramel, honeysuckle and orange blossom. An Amber Ale, typically light copper to light brown in color, will offer a balance of caramel and malty flavors that will pair well with the floral components of this chocolate while not overpowering it. Even though considered a dark beer, a Vanilla Porter (Domestic) will enhance the sweet, smoothness of the chocolate by highlighting the vanilla nuances of the beer with the caramel flavors of the chocolate for a seamless match.

36% CARAMELIA

Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona’s Caramélia uses genuine dairy-based caramel (from skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel.

33% OPALYS WHITE

This white chocolate with a pure, light color and velvety texture has a new flavor profile: its delicacy sweet taste reveals harmonious aromas of fresh milk and natural vanilla. 

32% DULCEY BLOND 

Dulcey is a smooth, creamy white chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.