New Valrhona Chocolate Bars
October 18th, 2006
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.
They are: 
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 it 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.
Technorati tags: chocolate, valrhona, abinao, araguani, tanariva
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November 1st, 2006 at 10:28 am
A couple of vegan ones there
Have you tasted the new Butler organic range? I haven’t (yet) had the pleasure myself.
keith
November 1st, 2006 at 12:03 pm
All dark chocolate should be vegan, but of course that is not always the case if the company puts junk in it…
I haven’t tried the Butler’s range, but I did notice it in the airport…
January 10th, 2007 at 1:52 pm
where can i buy some 85% chocolate i live in dundalk?
January 10th, 2007 at 5:49 pm
I will ask our distributor if they have any accounts up there that sell Valrhona. Sometimes Tesco stocks Lindt 85%, depending on the store…
January 15th, 2007 at 5:04 pm
Olive Deli in Skerries and Eagans in Drogheda stock Valrhona. They have an 85% bar called “Abinao.”
March 23rd, 2007 at 4:19 am
I’ve been using araguani for a couple years now and love working with it (especially les feves discs). I just went through 6 kilos over the holidays. I haven’t had 85% valrhona, but I did recently try another brand at that percentage–and found my limit! It’s more bitter than sweet beyond 75%, but I suppose a good food pairing or additive to recipe would put it to good use.
March 23rd, 2007 at 9:56 pm
I’m with you, Brian. I do think the best tasting chocolate is around the 70% mark. 85% is fine for some cooking applications, but overwhelms my palate. For baking, I do love the araguani…