Valrhona Presents New Retail Chocolate Bar Collection: The Evolution of a New Visual Identity

Share Article

Valrhona, the world's pre-eminent producer of rare origin and fine chocolates has reinvented its visual identity and classic packaging and is proud to introduce the United States to its newly rebranded and expanded chocolate bars. The new retail range will be available in the U.S. starting February 12th at the Valrhona Boutique in the Food Emporium Fine Chocolates Shop at Trump Palace in New York City before arriving in gourmet shops and specialty retailers across the country. Chocolate connoisseurs and home chefs alike will be captivated by Valrhona's sophisticated new packaging and inventive chocolate bar design as they rediscover the pleasures of this revered French chocolate.

Valrhona, the world's pre-eminent producer of rare origin and fine chocolates has reinvented its visual identity and classic packaging and is proud to introduce the United States to its newly rebranded and expanded chocolate bars. The new retail range will be available in the U.S. starting February 12th at the Valrhona Boutique in the Food Emporium Fine Chocolates Shop at Trump Palace in New York City before arriving in gourmet shops and specialty retailers across the country. Chocolate connoisseurs and home chefs alike will be captivated by Valrhona's sophisticated new packaging and inventive chocolate bar design as they rediscover the pleasures of this revered French chocolate.

Valrhona's new visual identity harks back to its origins, playing with a fresh version of the cocoa flower, an integral part of Valrhona's brand identity since it was trademarked in 1947. Now enlarged and stylized, the cocoa flower takes center stage on the packaging and symbolizes the company's commitment to terroir. Each cocoa flower's color corresponds to specific Grands Crus -- chocolates made from the harmonious blending of cocoa beans from plantations with exceptional terroirs and chosen for their particular flavor characteristics.

Valrhona's new retail range features matte black packaging accented with color-coded metallic finish cocoa flowers and labeling that highlights the flavor and aromatic profile of each Grands Crus chocolate in addition to its origin and cocoa percentage.

Valrhona dramatically updates the traditional bar format with its new design for the Grands Crus retail bars. Strikingly modern, the new square tile-shaped bars are scored with asymmetric lines that break into pieces of varying sizes for tasting and sharing. The bar's thickness has been recalibrated for optimal aroma release when melting on the tongue.

8 Grands Crus Bars for the Connoisseur -- 2 Milk Chocolates; 6 Dark Chocolates
Available in 70 gram/2.46 ounce bars; MSRP $6.99

Tanariva 33% -- Pure Madagascar milk chocolate, with balanced acidity softened by distinctive milk and caramel notes.
Jivara Lait 40% -- Milk chocolate with pronounced cocoa taste and notes of malt and vanilla.
Manjari 64% -- Pure Madagascar - fresh, acidic, sharp bouquet with red fruit notes.
Taïnori 64% -- Pure Dominican Republic with flavors of yellow fruit following in the wake of roasted almond and freshly baked bread.
Alpaco 66% -- Pure Ecuador - jasmine and orange blossom notes give way to a long finish of refined bitterness and woody flavors
Caraïbe 66% -- The finest Trinitario beans from the Caribbean create an aromatic and long finish that reveals almond and delicate roasted flavors.
Guanaja 70% -- Introduced in 1986 as the world's first percentage bar, Guanaja is a blend of the finest South American Criollo and Trinitario beans distinguished by intense flavor and floral notes with an exceptionally long finish.
Abinao 85% - The finest African Forastero beans create powerful tannins with a strong, lingering intensity

The new retail line debuts on February 11th at:
The Valrhona Boutique in the Food Emporium Fine Chocolates Shop
Where:    Trump Palace, 1175 Third Avenue at 68th Street, New York, NY 10021
Hours: Monday - Saturday 9am - 9pm; Sunday 9am - 7pm
Telephone: 212.249.6778

Valrhona's History:
Founded in Tain L'Hermitage in 1922 by pastry chef, Albéric Guironnet, Valrhona (trademarked in 1947) has concentrated from the beginning on finding the finest beans to produce high quality chocolate, first for pastry chefs and chocolatiers and then for the consumer. Valrhona's first foray into the consumer market in 1986 introduced Guanaja, the first retail chocolate bar to proudly proclaim the bean origin and cocoa percentage on the label.

Valrhona's reputation as the standard-bearer in the premium chocolate industry is exemplified by its mastery of every step of cocoa production, from seed to bar and by its commitment to investing in sustainable cultivation and the rediscovery of forgotten cocoa varieties. Today, Valrhona sources its cocoa beans directly from 15 different plantations in 12 different countries, including Venezuela where it owns a plantation. Valrhona chocolate is now available in 60 countries.    

Valrhona's École du Grand Chocolat was founded in 1988 at the company's headquarters in Tain L'Hermitage as a center for continuing education and close collaboration for professionals in Europe and abroad. It offers introductory and advanced courses in chocolate pâtisserie, entremets, seasonal recipes, chocolate degustation menus, plated desserts and an infinite variety of sweet treats including macarons, mignardises, ices and confectionary. Classes for non-professionals were introduced in 2003. A second École opened in Tokyo in 2007. For more information, please visit: http://www.valrhona.com.

###

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Deborah Kwan
DKPR
4155864885
Email >