Valrhona launches Grand Cru cooking chocolate from Grenada

By Peter Ruddick

- Last updated on GMT

Related tags: Chocolate

Valrhona's latest Grand Cru cooking chocolate is from Grenada and, with 65 per cent cocoa solids, has a 'spicy freshness' to its flavour
Valrhona's latest Grand Cru cooking chocolate is from Grenada and, with 65 per cent cocoa solids, has a 'spicy freshness' to its flavour
French chocolate firm Valrhona has expanded its range of Grand Cru cooking chocolates with the launch of Kalingo, a 65 per cent cocoa solid chocolate from Grenada. 

Product details:

Valrhona's latest Grand Cru chocolate is sourced from small farms on the Caribbean island and features what the France-based manufacturer calls a 'spicy freshness.'

The chocolate boasts intense aromas which reflect Grenada's volcanic soil, while the product's flavour includes a note of peppery mint.

Ideal for fine chocolate ganache, coating, moulding, decoration and glazing, the Kalingo chocolate pairs well with apricot, coconut, passion fruit, ginger, nutmeg, peanut, lemongrass and mint.

Suggested uses for the new product include as the base for fine chocolates and within mousses, sauces and ice cream. 

USP:

Valrhona's Kalingo chocolate is only available to chocolatiers and chefs.

Availability:

The Kalingo product is available in 3kg bags of chocolate chips from Classic Fine Foods.

Price:

One 3kg bag costs £39.39.

Why should you buy it?

A Valrhona spokesperson said: "In Grenada, which is nicknamed the Island of Spices, the history of cocoa is intertwined with that of spices.

Once upon a time, cocoa beans were polished and trampled underfoot in large copper basins as part of a traditional dance. Today, the island’s cocoa beans are grown by small-scale farmers on one to two hectare plots.

In Grenada, Valrhona has selected an exceptional cocoa variety rooted in the native land of one of the island’s Amerindian populations."

More information:

www.classicfinefoods.co.uk

Related news

Show more

Related products

show more

Sustainability Report

Sustainability Report

William Reed Business Media | 27-Jun-2019 | Technical / White Paper

Six areas to make your restaurant more sustainable.

From growing herbs on the wall to using ethical dairy suppliers, we run-down the key...

Creative development in the kitchen

Creative development in the kitchen

Nestlé Professional | 19-Jun-2019 | Technical / White Paper

Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs...

Increase revenue with a container bar or café

Increase revenue with a container bar or café

ISO Spaces | 30-Oct-2018 | Product Catalog

Leading providers of container conversions, ISO Spaces have curated a catalogue of container bars, cafés & catering units. Choose from 9 designs &...

Related suppliers

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers