There was great excitement in the shop yesterday as three new Valrhona chocolate bars arrived to add to our collection. Needless to say, we had to rip open one of each immediately to sample (i.e. devour)!
The bars are so new they are only on the news section of the Valrhona website, and they widen the range nicely.
Araguani: We have used this chocolate for baking for some time, but it’s new as a retail bar. It’s not as subtle as the Caraibe or Guanaja, but itÂ carries a bitterness that is great for cooking and a straightforward chocolate hit…
Abinao: At 85% cocoa, this bar is a chocolate explosion.
Tanariva: A milk chocolate to complement the Jivara, Tanariva has less cocoa content and strong hints of caramel. Although it’s complex and high quality, it’s a good option for people with simpler and sweeter tastes.