Discover Valrhona’s 5 new and innovative products

Valrhona recently invited a group of special guests for an exclusive experience to discover their latest innovations. The culinary event was held on 27 February at Chijmes, Singapore. The five stations showcased the latest products from five of their distinctive brands: Valrhona, Adamance, Sosa, Norohy and Republica del Cacao.

Founded in 1922 in Tain-l’Hermitage, France, Valrhona is a French chocolate manufacturer known for producing exceptional quality chocolates. Valrhona brings out the best in chocolate to shift the status quo towards a fairer, more sustainable cocoa industry and gastronomy.

Building long-term partnerships directly with cocoa producers, sharing know-how and looking for the next chocolate innovation are the challenges that drive the brand to excel. Working alongside chefs, Valrhona promotes craftsmanship and supports them in their quest for uniqueness by constantly pushing the limits of creativity.

At the event, Chef Guillaume Lopvet and Chef Chui Fong used Valrhona chocolate for their exquisite confectionery which included ‘Cuvée du Sourceur’ Vanuatu 66% & Dark Fruit Chocolate Bonbon as well as ‘Cuvée du Sourceur’ Ivory Coast 56% & Coconut Chocolate Bonbon.

At the Norohy station, guests learned more about the ethical sourcing company that brings in high quality, ethical vanilla beans. The vanilla pods are harvested and processed on the islands of Madagascar and Tahiti whose terroirs produce some of the best vanilla in the world. Chef Arief served warm milk infused with vanilla, alongside ice cream made with Ethiopian coffee bean paste and Tadoka vanilla.

Adamance founded by a passionate team from Valrhona’s chocolate factory, aims to protect the future of fruits and the farmers. The brand celebrates its partner producers’ expertise and commitment to ethical practices in fruit cultivation. The products include a range of unique frozen fruit purées, which prioritises quality and sustainability. At the event, Chef Lee Ji Won showcased a range of fresh fruit paste ranging from mango and white peach to yuzu.

Republica del cacao is a chocolate brand originating from Ecuador. It specialises in producing chocolate made from fine Ecuadorian cacao beans, highlighting the unique flavours and characteristics of the region. Republica del Cacao is also committed to sustainable and ethical practices, working closely with local farmers to ensure the quality and traceability of their chocolate products.

At the station, Chef Pachi Larrea served an indulgent range of sweet treats and pastries like chocolate brioche, chocolate travel cake, chocolate panetonne and roasted corn choux.

Meanwhile at the Sosa station, Chef Jason Tan introduced a tapas menu including gazpacho and exotic gâteaux de voyage. Sosa is a Spanish company that has been reinventing gastronomy for more than 20 years. Guided by a taste for change and supported by top chefs, Sosa develops ingredients that are ever-more inspiring, innovative and environmentally friendly. Sosa offers a wide range of products including texturisers, technical sugars, freeze-dried fruits, crispies and nuts.

After the event, guests went home with goodie bags along with essential knowledge about all the different products along with inspirations.

For more information, visit: https://www.valrhona.asia/au-EN.