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Valrhona Chocolatier’s Favourites Value Selection
Description
Cook from recipes by great patissiers and you will see Valrhona’s chocolates mentioned on every other page: whether Guanaja, Caraïbe or Ivoire. Valrhona’s chocolates are a favourite amongst chefs for their perfect balance and flavour complexity. Valrhona’s commitment to quality is so high that they tend their own cocoa plantations, seeking the perfect bean harvest. And Valrhona’s Ecole de Gran Chocolat is one of the most difficult schools to get a place at in France.
We have selected the five Valrhona chocolate products for the ultimate pâtissier’s larder:
- Caraïbe 66% 1kg bag: A delicate balance between sweet and bitter, this is used in most Valrhona recipes as the base chocolate for chocolate truffles and desserts
- Guanaja 70% 250g bar: Bittersweet and elegant chocolate – for when you need a little more cocoa intensity
- Ivoire 35% 250g bar: Frequently voted the world’s best white chocolate, with its balance of fresh milk, cream, cocoa and sugar. Make exquisite white chocolate mousse and parfaits.
- Valrhona cocoa powder: For rolling your Caraïbe chocolate truffles, dusting over desserts and adding depth to cakes and tortes
- Valrhona praline paste: a smooth blend of caramel, Spanish almonds and Italian hazelnuts, add this praline paste to crème pâtissière for Paris Brest choux buns, fill truffles or create the pefect Louis XV desesrt
Offer: Save 15% when you buy all five together in this collection (price includes the discount). Products are £62.79 when purchased individually.
Quick Comparison
| Settings | Valrhona Chocolatier's Favourites Value Selection remove | Pommery Red Wine Vinegar remove | Basque Pate with Espelette Pepper remove | Pate De Campagne with Espelette Pepper remove | Pommery Voatsiperifery Pepper Mustard remove | Pommery Green Peppercorn Mustard remove |
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| Price | 66.72€ | 6.57€ | 4.94€ | 9.38€ | 10.63€ | 8.13€ |
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| Content | Cook from recipes by great patissiers and you will see Valrhona's chocolates mentioned on every other page: whether Guanaja, Caraïbe or Ivoire. Valrhona's chocolates are a favourite amongst chefs for their perfect balance and flavour complexity. Valrhona's commitment to quality is so high that they tend their own cocoa plantations, seeking the perfect bean harvest. And Valrhona's Ecole de Gran Chocolat is one of the most difficult schools to get a place at in France.
We have selected the five Valrhona chocolate products for the ultimate pâtissier's larder:
| Pommery red wine vinegar is a tangy, well-rounded vinegar that lifts red meat, chicken and red cabbage dishes. The red wine vinegar is matured in oak barrels for 2-6 months to develop the aromas. Use Pommery red wine vinegar in salad dressings and marinades. It’s ideal for deglazing a pan after searing meat. Then reduce the mixture of meat juices and red wine vinegar over a medium heat, and use as a sauce for your main meal. Moutarde de Meaux are perhaps best known for their award-winning and world-famous Pommery mustards. They’ve also been producing vinegar since 1865, with the same care and passion for great flavour. Just like their mustards, Pommery vinegars come in traditional stoneware bottles with a natural cork stopper and wax seal. How to Open This bottle is stoppered with cork and sealed with wax in the traditional way. To open the bottle, use the back of a rounded butter knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the vinegar when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the bottle. Then lever the cork stopper out. Ingredients: wine vinegar (7% acidity). Contains sulphite | Basque pate with espelette pepper will transport you to the Basque Country with every bite. To enjoy the artisan pate in true Basque fashion, spread thickly on slices of fresh baguette and serve with a side of pickled guindilla peppers. The buttery Basque pate is made with specially selected cuts of local pork. The unique Basque chilli pepper, espelette, adds a slight kick of fruity warmth. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: pork meat, pork liver (30%), salt, sugar, espelette pepper PDO (0.3%), pepper, thyme. | Pate de campagne with espelette pepper will transport you to the rolling hills of the Basque Country. Enjoy spread thickly over toasted sour dough bread with espelette pepper jelly for a quick gourmet starter. The coarse pate is made with specially selected cuts of local Basque pork. Espelette pepper and nutmeg make the pate warm and aromatic. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: pork fat and lean, pork liver (33%), eggs, salt, pepper, espelette pepper (0.8%), parsley, garlic, nutmeg. Contains allergens: egg. | Pommery voatsiperifery pepper mustard is a unique combination of gourmet French mustard and the citrus-pine notes of voatsiperifery pepper. The mustard is a great partner for pork. Try with sausages or pork chops, or transform your Sunday roast. Voatsiperifery is a rare pepper from Madagascar. It only grows wild in the Madagascan rainforests, and the plants can grow as tall as 20 metres. This makes harvesting very difficult, especially as it’s harvested by hand! Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, Voatsiperifery pepper from Madagascar (2.5%), preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | Pommery green peppercorn mustard is regarded by many chefs as the greatest example of green peppercorn mustard in the world. Stir into a cream sauce for steak or chicken, or serve with cold meats. The green peppercorns are fragrant, slightly tart and bursting with peppery hotness. On its own the mustard is a great partner for veal and potatoes. Or even try glazing cauliflower with the mustard before roasting. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, green peppercorns (10%), salt, preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. |
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