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Searching resources for "valrhona"

valrhona Cocoa Library: Matcha Inspiration

The perfect way to add a bold green colour and intense matcha flavour to chocolate confections and bakery creations, without added moisture.

Mar 13th, 2026 |

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valrhona Cocoa Library: Alpaco 66%

A Grand Cru couverture that beautifully showcases Ecuadorian terroir, valrhona Alpaco 66% offers an elegant, complex flavour profile with a nod to its remarkable origins.

Jul 10th, 2025 |

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valrhona Cocoa Library: Opalys 33%

We are unwrapping the smooth and creamy valrhona Opalys 33% – a white chocolate that’s anything but ordinary. With its delicate sweetness, fresh milk flavour and soft notes of vanilla.

Jun 6th, 2025 |

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Chocolate Fundamentals with valrhona

We hosted the very first valrhona & Keylink customer event at our offices in April. Find out what we learned from the fabulous Chef Circle, and what delicious confections we were lucky enough to sample...

May 15th, 2025 |

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valrhona Cocoa Library: Oriado 60%

Each month, we dive into one of valrhona’s exceptional couvertures—and this time, we’re spotlighting a chocolate that champions balance, sustainability, and stunning flavour: Oriado 60%.

May 12th, 2025 |

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valrhona Cocoa Library: Hukambi 53%

Each month, we take a tour of one of valrhona’s chocolates! This month, it's the unique and innovative Hukambi 53%, a single origin Brazilian chocolate, valrhona’s first ombré, dark milk chocolate.

Apr 9th, 2025 |

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valrhona Cocoa Library: Araguani 72%

Take a trip to Venezuela in this month's blog with valrhona's distinctive dark chocolate, Araguani 72%.

Feb 19th, 2025 |

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valrhona Cocoa Library: Amatika 46% & Amatika Blanche 35%

In this month’s perusal of the valrhona cocoa library, we’re taking a peek at the dairy free Amatika range! Specifically, Amatika 46% and Amatika Blanche 35%.

Jan 20th, 2025 |

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valrhona Cocoa Library: Tanariva 33%

We’re taking a trip to Madagascar with valrhona’s first single origin milk chocolate, Tanariva 33%. This Grands Crus blend captures the character of the Madagascan beans, and adds a layer of luxury.

Oct 18th, 2024 |

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valrhona Cocoa Library: Caraibe 66%

Join us as we delve into the story behind this Grand Cru blend couverture and find out why Caraibe 66% is a favourite of the chefs at L’École valrhona...

Sep 27th, 2024 |

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valrhona Cocoa Library: Ivoire 35%

Let’s take a closer look at this iconic white chocolate couverture and find out why Ivoire 35% is the preferred choice for so many pastry chefs and chocolatiers...

Sep 6th, 2024 | 1.5min read

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valrhona Cocoa Library: Yuzu Inspiration

This month as part of our journey across the valrhona range, we’re continuing our foray into the Inspiration range with the Yuzu Inspiration Fruit Couverture.

Jul 21st, 2024 | 1min read

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Visiting valrhona with The Canny Chocolate Company

Our customer, The Canny Chocolate Company, recently attended a course at l'Ecole valrhona in France. We couldn't wait to hear all about it!

Jul 1st, 2024 | 4.5min read

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valrhona Cocoa Library: Caramelia 36%

We’re back once more with another of valrhona’s tasty couvertures. This month, we’re looking at Caramelia 36%, a luxurious milk chocolate with notes of salted caramel.

Jun 12th, 2024 | 0.5min read

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valrhona Cocoa Library: Macaé 62%

Dive into Macaé 62%, a dark chocolate couverture made from beans grown in the lush Bahia province of Brazil, grown under the shade of banana and palm trees.

May 23rd, 2024 | 1.5min read

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valrhona Cocoa Library: Strawberry Inspiration

We're back with another edition of the valrhona Cocoa Library. This month, we’re looking ahead to sun-soaked summer days with valrhona Strawberry Inspiration.

Apr 22nd, 2024 | 1.5min read

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valrhona Cocoa Library: Raspberry Inspiration

We’re back with another product from our growing collection of valrhona couvertures. This month, we’re delving into another of valrhona’s unique fruit couvertures, the tangy and sweet Raspberry Inspiration!

Feb 20th, 2024 | 1.5min read

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valrhona Cocoa Library: Manjari 64%

Each month we delve into the different chocolate couvertures Keylink stock from valrhona, their flavour profiles, best uses, and more. This month, we’re taking a look at the rich, 64% dark chocolate, Manjari.

Jan 29th, 2024 | 0.5min read

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valrhona Cocoa Library: Passion Fruit Inspiration

Prepare to feel the passion with valrhona's Inspiration fruit couverture in Passion Fruit. Perfect for creating exquisite summer puddings and ganache!

Jan 2nd, 2024 | 1.5min read

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valrhona Cocoa Library: Blond Dulcey 35%

Come along as each month we explore the different chocolate couvertures Keylink stock from valrhona. This month, we’re taking a look at the smooth Blond chocolate, Dulcey 35%.

Dec 8th, 2023 | 1min read

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Stylish Last Minute Chocolate Gifts Your Customers Won't be Able to Resist

Christmas is the perfect time for those little added indulgences, so give your customers the gift of premium chocolate this year with Keylink and valrhona.

Nov 13th, 2023 | 1.5min read

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valrhona Cocoa Library: Guanaja 70%

Each month, we’re deep diving into a different chocolate from our brand new collection of valrhona couvertures. This month, Guanaja 70% dark chocolate takes centre stage.

Nov 10th, 2023 | 1.5min read

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New Additions to Keylink's valrhona Range!

We at Keylink are pleased to announce we are expanding our range, with six new valrhona products added to our roster of delectable ingredients for bakers and chocolatiers alike.

Nov 9th, 2023 | 2.5min read

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valrhona Cocoa Library: Jivara Lactee 40%

Come along as we explore valrhona’s iconic milk chocolate couverture, Jivara Lactée; a high cocoa solids milk chocolate with a characteristic blend of beans.

Oct 17th, 2023 | 1min read

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valrhona Cocoa Library: Satilia Noire, Lactee & Blanche

Join us as we deep dive into the Satilia range from valrhona, a collection of versatile couverture chocolates with a multitude of uses and flavour pairings.

Aug 22nd, 2023 | 1.5min read

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valrhona Chocolate Joins the Keylink Range!

We're proud to announce we're now official stockists of valrhona chocolate!

Jul 2nd, 2023 | 3.5min read

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Welcoming Spring with Seasonal Flavour & Colour Trends

2022’s chocolate trends are set to shake your taste buds out of hibernation, with packaging beautiful enough to make an April shower feel like a stroll in May!

Feb 28th, 2022 | 5min read

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Getting Started: An Introduction to Chocolate & Tempering

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!

Apr 6th, 2015 | 1.5min read

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Iced Matcha Latte

An iced matcha latte made with a quick valrhona Matcha Inspiration sauce. Batch it ahead, keep it in the fridge for 4 days and pour consistent drinks to order.

Oct 20th, 2026 |

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Matcha Latte

A smooth, creamy matcha latte with no whisking ritual. Steam valrhona Matcha Inspiration feves straight into oat drink or milk for a consistent cup every time.

Oct 20th, 2026 |

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Raspberry Jam Toast Cookies

Toast and jam cookies with a Pailleté Feuilletine crunch, white chocolate chunks and valrhona raspberry chips. Inspired by Lungi, ideal for cake sheds and bakeries.

Sep 21st, 2026 |

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Raspberry Inspirations Ganache

A sharp, jammy raspberry ganache made with valrhona Raspberry Inspiration fruit couverture, cream and butter. Pipes into moulded shells, makes 60 bonbons.

Sep 14th, 2026 |

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Blueberry & Almond Snacking Bars

A moulded snack bar layering blueberry pate de fruit, vanilla bean ganache, dried blueberries and almond gianduja in a hand-painted dark chocolate shell. Makes 36.

Aug 28th, 2026 |

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Raspberry and Yuzu Nutcrackers

Festive moulded nutcrackers in valrhona Opalys white chocolate with a raspberry ganache line and light whipped yuzu ganache. A Christmas showstopper.

Aug 19th, 2026 |

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Banana Ganache Stuffed Dates

Whole dates piped with a banana and Amatika Blanche 35% vegan ganache, enrobed in Callebaut 811 dark chocolate with gold décor. Perfect for petit four ranges.

Jul 20th, 2026 |

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Croissant & Coffee Bonbons

Mini croissant bonbons with raspberry pâte de fruit and Dulcey ganache, paired with coffee ganache chocolate cups. A café-inspired chocolate recipe combining pastry and coffee flavours, ideal for professional chocolatiers, gifting ranges and fika-themed c

Mar 20th, 2026 |

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Passion Fruit Cheesecake Bonbons

Passion fruit bon bons with mascarpone ganache and a Dulcey biscuit base. A vibrant, tropical chocolate recipe for professional chocolatiers using layered fillings and white chocolate shells.

Mar 10th, 2026 |

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Peanut Butter & Jelly Duck Eggs

These peanut butter and blackcurrant jelly duck eggs are an indulgent and satisfying way to get your salty sweet fix this Easter! Try it with your favourite jelly flavour and nut butter for a custom PB&J bonbon. Find more recipes at Keylink.org

Feb 11th, 2026 |

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Chocolate School Cake Recipe with White Icing

A nostalgic chocolate school cake traybake: a fluffy chocolate sponge with smooth white icing and rainbow sprinkles, cut into 12–15 squares once set.

Oct 24th, 2025 |

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Ivoire Vanilla Snack

Discover how to make stunning vanilla Waina chocolate spheres filled with soft Madagascan ganache and a crisp almond shortbread crunch. A showstopping chocolate creation perfect for artisan makers, chocolatiers, and patisserie lovers.

Aug 18th, 2025 |

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Limoncello Lemon Cream Croissant Recipe

Limoncello croissants: lemon cream spread, whipped cream flavoured with Colac Limoncello compound, and a drizzle of valrhona Inspiration Yuzu. Makes six.

Jul 23rd, 2025 |

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Orange & Earl Grey Bombon Xtreme

A dark and indulgent chocolate shell encasing a decadent orange and Earl grey tea ganache with a hint Cointreau. This intense bonbon was first created for SOC Chef by Chef Bruno Couret.

Jul 23rd, 2025 |

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Black Forest Yule Log Cake Recipe

A festive Black Forest Yule log: chocolate sponge rolled with whipped kirsch cream and griottine cherries, topped with valrhona Manjari 64% chocolate ganache.

Jun 20th, 2025 |

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Chocolate Caramel Layer Cake Recipe

Chocolate caramel layer cake recipe with Callebaut caramel and valrhona cocoa powder. A decadent bake for cake sheds, cafés and celebration cakes.

May 14th, 2025 |

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valrhona Passion Fruit Nama Choco Recipe

Passion fruit nama choco: valrhona Inspiration Passion Fruit, soya milk and cocoa butter, set in a 1cm frame and coated in fruit powder. Makes approx. 200.

May 14th, 2025 |

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Dark Chocolate Nama Choco Recipe

Japanese nama choco made with valrhona Satilia Noire 70% dark chocolate, cream, glucose and butter, set in a frame and coated in cocoa. Makes approx. 400.

May 14th, 2025 |

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Salted Dulcey 35% Nama Choco

A salted caramelised chocolate confection made with valrhona Dulcey 35% blond chocolate and cream, the perfect summer treat for salty sweet chocolate lovers.

May 12th, 2025 |

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Opalys Nougat

This moreish nougat from valrhona's Chef Circle is a fruity, nutty treat made with slightly sweet white chocolate. Make this recipe your own with your choice of dried fruits, nuts and white chocolate!

May 9th, 2025 |

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valrhona Manjari Nama Choco Recipe

Nama choco with valrhona Manjari 64%: a cream, glucose and butter ganache set in a 1cm frame for 24 to 36 hours, then cut and coated in cocoa powder.

May 8th, 2025 |

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Dark Milk Nama Choco

Creamy dark milk chocolate ganache bites, Nama means 'fresh' in Japanese, and these Nama Choco treats are the perfect lighter summer sweet.

May 6th, 2025 |

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Earl Grey Milk Chocolate Nama Choco Recipe

Earl Grey nama choco: cream infused with Earl Grey tea, blended with valrhona Satilia Lactée 38% milk chocolate, set in a 1cm frame and coated in cocoa.

May 2nd, 2025 |

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valrhona Inspiration Raspberry Nama

A deliciously refreshing twist on the traditional ganache, Nama in Japanese translates to 'fresh', and these delightful bites of creamy confectionery are a perfect summer treat!

May 2nd, 2025 |

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Water Ganache Recipe by Paul A. Young

Make Paul A. Young's silky water ganache with just valrhona Manjari 64% dark chocolate, light muscovado sugar and water. Ideal for vegan, dairy-free bonbons.

Aug 12th, 2024 |

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Passion Fruit Ganache Recipe with Ravifruit

A fruity passion fruit ganache for moulded bonbons, made with Ravifruit passion fruit purée and valrhona Manjari 64% dark chocolate, blitzed in a Thermomix.

Aug 8th, 2024 |

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Chocolate Marshmallow Bonbons Recipe

Make 18 chocolate marshmallow bonbons with a valrhona Guanaja 70% dark chocolate marshmallow filling, set in shells of whichever couverture you prefer.

Jul 26th, 2024 |

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valrhona Raspberry Amatika Bonbons Recipe

Raspberry bonbons: valrhona Raspberry Inspiration shells filled with a raspberry purée ganache made with Amatika 46% plant based chocolate. Makes 240.

Jul 26th, 2024 |

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valrhona Cuttable Ganache Recipe

A thick, sliceable ganache recipe from valrhona for dipped pralinés and bonbons, made with 70% dark chocolate, whipping cream alternative and invert sugar.

Jul 26th, 2024 |

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Intense Apricot Chocolate Bonbons Recipe

Apricot ganache bonbons: Ravifruit apricot purée and valrhona Equatoriale Noire 55% ganache, set in a frame, cut with a guitar cutter and dipped. Makes 240.

Jul 16th, 2024 |

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Intense Rasperry Chocolate Bonbons

These tart but tempting Intense Raspberry Chocolate Bonbons are perfect as dessert for a summer picnic in the countryside, with their combination of berry flavours and rich, dark chocolate.

Jul 16th, 2024 |

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Intense Blackcurrant Chocolate Bonbons Recipe

Make around 240 dipped blackcurrant bonbons from valrhona: a Ravifruit blackcurrant purée ganache, cut and dipped in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Lemon Chocolate Bonbons Recipe by valrhona

Make around 240 dipped lemon bonbons: a zesty Ravifruit lemon purée and lemon zest ganache, enrobed in valrhona Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Passion Fruit Chocolate Bonbons

Make around 240 dipped passion fruit bonbons with a Ravifruit purée ganache, valrhona Inspiration Passion Fruit and Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Mango Chocolate Bonbons Recipe by valrhona

Make around 240 dipped mango bonbons from valrhona: a Ravifruit mango and passion fruit purée ganache, enrobed in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Key Lime Pie Chocolate Bonbons Recipe

Make 56 Key Lime Pie bonbons in valrhona Macaé 62% dark chocolate, filled with zesty lime gel, fluffy marshmallow and a browned butter biscuit crumb.

Feb 23rd, 2024 |

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Vegan valrhona White Chocolate Bonbons Recipe

Dairy-free bonbons with an Amatika 35% white chocolate and Norohy vanilla ganache, made with oat whipping cream and plant-based butter, in a snappable shell.

Feb 19th, 2024 |

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Tipsy Chicks: Rhubarb & Gin Flavour Chocolates

Easter chick bonbons: valrhona Ivoire white chocolate shells painted with Roxy & Rich cocoa butter, filled with a rhubarb and gin flavour ganache. Makes 28.

Feb 13th, 2024 |

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Vegan Cointreau & Orange Chocolates Recipe

Vegan Cointreau chocolates: valrhona Amatika 46% plant-based milk chocolate shells, an orange and Cointreau ganache and coloured cocoa butter. Makes 24.

Dec 11th, 2023 |

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Salted Caramel Milk Chocolate Bar

Salted Caramel Milk Chocolate Bar Recipe | Keylink

Oct 6th, 2023 |

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Raspberry & Dark Chocolate Truffles

Raspberry and dark chocolate truffles with valrhona Guanaja, perfect for Valentine's Day! | Keylink

Oct 6th, 2023 |

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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 2023 |

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Hazelnut & Vanilla Caramel Chocolates

This hazelnut chocolate recipes offers a spin on a classic! Silky-smooth, flavourful caramel, encased in a rich couverture chocolate – what a comeback!

Oct 20th, 2022 |

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Spiced Christmas Cocktail Chocolates

This spiced Christmas cocktail chocolate recipe expertly combines sweetness, zest and spice. An expert blend of Cointreau with W2 Crema and valrhona Ivoire, these cocktail chocolates resemble delicious, warming snowballs.

Oct 20th, 2022 |

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Apple, Cinnamon & Salted Caramel Chocolates

Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.

Oct 19th, 2022 |

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Orange & Gingerbread Chocolates Recipe

Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in valrhona Satilia white shells. Makes 48 half-spheres.

Aug 26th, 2022 |

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Mulled Blackcurrant Bonbons

Mulled Blackcurrant Okapi 65% Origin Dark Chocolate Recipe | Keylink

Oct 13th, 2021 |

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Chilli & Lime Chocolate Truffles Recipe

Make 35-40 hand-rolled chilli and lime truffles with Callebaut Sao Thome 70% dark chocolate, Red Chilli Spice Drops and fresh lime zest, inspired by Mexico.

Mar 4th, 2020 |

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St. Remy XO Brandy Truffles Recipe

Classic brandy truffles: 63 ready-made dark truffle shells filled with St. Remy XO brandy and Veliche Okapi dark chocolate ganache, rolled in cocoa powder.

Mar 2nd, 2020 |

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Cinnamon & Star Anise Ganache Bonbons

48 warming autumn bonbons: a cinnamon and star anise infused ganache in Callebaut Ecuador 39% single origin milk chocolate shells, brushed with cocoa butter.

Feb 26th, 2020 |

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Black Sesame & Yuzu Gelato Recipe

A 4.1kg batch of black sesame and yuzu gelato with Colac neutral base, whole milk, yuzu flavour burst and toasted black sesame seeds. Sharp, creamy and nutty.

Jan 24th, 2020 |

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