We only use the finest ingredients in the WORLD
We only use the finest ingredients in the WORLD
What is Good Chocolate?
Benefits of Good Chocolate
Why Good Chocolate?
Texture
High-quality chocolate can make a big difference in the flavor, texture, and health benefits of your baked goods, and it can even help you use less sugar and calories:
Health benefits
Flavor
High-quality chocolate has a richer, more complex flavor because it's made from higher-quality cocoa beans.
Structure
High-fat chocolate enhances the creamy texture of mousse, frosting, glaze, and ganache.
Chocolate adds structure to baked goods, and cakes and cookies with cocoa powder need less flour.
High-quality chocolate contains more cocoa solids and less sugar and other additives, making it healthier.
The highest quality of chocolate is called couverture
Because we are committed to selecting the best raw ingredients.
The other reason for our higher prices is our desire to help create a better world. As a result, we build unique and lasting partnership relationships with our cocoa farmers. By ensuring fair pay, supporting them as they develop good agricultural practices and investing in projects to support local communities, we are asserting our position as a committed and responsible company. These values have given us the honor of receiving the B-CORP certification, which is awarded to companies that respect high social and environmental standards and are committed to progress, all on a worldwide level. Read our article to learn more about Valrhona’s B-CORP certification.
Why Valrhona?
History of Chocolate
Chocolate is made from the fruit of cacao trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.
It’s unclear exactly when cacao came on the scene or who invented it. According to Hayes Lavis, cultural arts curator for the Smithsonian’s National Museum of the American Indian, ancient Olmec pots and vessels from around 1500 B.C. were discovered with traces of theobromine, the stimulant compound found in chocolate and tea.
It’s thought the Olmecs used cacao to create a ceremonial drink. However, since they kept no written history, opinions differ on if they used cacao beans in their concoctions or just the pulp of the cacao pod.
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details in the privacy policy and accept the service to view the translations.