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 flavours. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouthwatering taste of Valrhona’s superb chocolate. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavour of rare cocoa beans, grown on land masterfully selected for its terroir. Today, leading Pastry Chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can be.

Tasting Notes

The Valrhona Caraibe 66% dark chocolate is made of a blend of cococa from the Dominican Republic, Ecuador, Jamaica and Togo.
Discover the Caraibe taste: Consisting of major characteristics of sweet spices, minor notes of roasted, and exceptional ratings of bitterness. With its intensely bitter notes, woody highlights and hints of toasted nuts, Caribbean leads you on a strong dance through the cacao forest. Caraibe 66% dark chocolate is a Caribbean subtle blend of cocoa aromatic profiles typical of the Dominican Republic, Ecuador, Jamaica and Togo.