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Tulakalum 75% HISTORY

Tulakalum means “together” in Mayan dialect, and it was only thanks to collaborative efforts between our partner-producer Maya Mountain and our sourcing team that we were able to relaunch this exceptionally rare Belizean cocoa variety. Our flavor experts got to work so that you could enjoy this chocolate just as nature intended it. Because this was our aim, Tulakalum has a cocoa content of 75% and does not contain any lecithin. Its high fat content comes from its cocoa and offers an ideal texture for all kinds of pastry[1]making and chocolatier’s applications, including coating. Our desire is to offer you the best of Belizean cocoa in a chocolate with a high cocoa content and a unique sensory profile.

Tulakalum 75% ORIGIN

The plantation in the heart of Belize produces cocoa exclusively for Valrhona. It was founded in the 1970s and planted up with a unique mixture of cacao varieties. It is the only cocoa plantation for miles around and is nestled in a valley known as “Yamwits”, which means “between the mountains” in the Cayo district’s Mayan dialect. Over the years, it has changed hands multiple times, been abandoned and left battered by cyclones, but its most recent owner, Henry Canton, has managed to preserve its unique cacao tree orchard and intends to develop it further. We signed a ten-year partnership to rehabilitate and develop it through a variety of different schemes. Together with our partners, we reconstructed the plantation’s infrastructure so that it could produce exceptional cocoa – which allowed us to create Tulakalum in 2019.

Abinao 85% HISTORY

Launched in 2006, Abinao pushes the boundaries of bitterness a little further, with a cocoa content of 85%. As with the revolutionary Guanaja, Valrhona wishes to offer those who enjoy bitter chocolate a unique sensory experience underpinned by the strength of tannins and the taste of raw cocoa beans. This way, Valrhona reinforces the importance of selecting excellent cocoa where it is grown. With so little added sugar, the cocoa used must be flawlessly pure.

Abinao 85% BLEND

Abinao is a complex blend of aromatic African cocoas. These profiles are blended until they have Abinao’s singular, consistent flavor redolent of bitterness and woody intensity.

Manjari 64% HISTORY

Smitten with the powerful, uniquely flavorsome beans that its sourcing teams uncovered in Madagascar, in 1990, Valrhona decided to declare its love by creating Manjari. This allowed Valrhona to demonstrate the fine quality of Madagascan cocoa, and Manjari became one of the brand’s true classics. The name Manjari comes from both “good” in Madagascan and “bouquet” in an Indian Hindustani dialect.

Manjari 64% ORIGIN

Manjari is the product of a long-running partnership between Valrhona and the Millot plantation in northern Madagascar. Valrhona is committed to improving the living conditions of plantation employees and their families. The construction of a village with 45 homes and a health center offers the families more living space, and a nurse is permanently on site. Respect for the environment is a priority: water is carefully preserved and the soil is nourished with natural fertilizers.

Oriado 60% HISTORY

Valrhona is passionate about constantly improving its Assemblages d’Exception aromatic range, which is why it has created a dark couverture chocolate that stands out for its light, balanced flavor. But Oriado is an innovation in another sense too. For the first time, Valrhona is revealing the origins of one of its Grand Cru blends as a way of visibly committing to quality and traceability in the cocoa industry. Oriado is made exclusively from the best organic and fair trade ingredients (Fairtrade/Max Havelaar and Agriculture Biologique certified). It is a testament to the lasting relationships between Valrhona and local producers.

Oriado 60% BLEND

The cocoa used to make Oriado is a blend of exceptional beans from two origins: the Dominican Republic and Peru. The former is world renowned for its fertile soil nourished by regular rains and frequent sunshine, whereas the cacao trees from the Piura region of Peru develop in a dry tropical area (even though they generally need a very humid climate). This “cocoa oasis” grows in the middle of a dry environment thanks to an extraordinary system of irrigation channels.