該頁無縮略圖
共益企業(yè)
Corporation
經(jīng)認證的
Certified Catfiog產(chǎn)品目錄
長久以來，法芙娜一直非常關注我們的業(yè)務與產(chǎn)品對人類和地
球造成的影響。對于我們應該堅持怎樣的立場，我們未曾猶豫
不決，浪費時間。自2002年始，我們就通過“長存”計劃正式確
立了我們的可持續(xù)發(fā)展戰(zhàn)略。從那以后，我們一直以“攜手共
創(chuàng)，美好未來”為使命宣言，致力于展現(xiàn)承諾的力量。
At Valrhona, we have always looked at how our business and products
impact people and the planet. We didn’t waste any time deciding on
the position we wanted to take. As of 2002, we formalized our
sustainable development strategy through the Live Long program.
From that moment, we defined ourselves as a company whose mission
statement, “Together, good becomes better”, conveys the strength of
the commitment.
展望未來的美食發(fā)展，我們對許多問題展開了重新思考，包括如
何挑選當?shù)厥巢摹⒆鹬丶竟?jié)性、回收廢物、創(chuàng)造循環(huán)經(jīng)濟、減少
能源和食物浪費、尊重生物多樣性和展現(xiàn)社區(qū)價值等等。立足于
未來視角，我們重新審視了許多做法。
As we think about our dietary future, we have reimagined how we choose
local ingredients, respect seasonality, recycle waste, generate a circular
economy, reduce wasted energy and food, respect biodiversity, and
showcase the value of community. So many practices re-examined from
the perspective of the future of our food.
得益于堅持不懈的努力，法芙娜于2020年1月通過嚴苛審核，榮
膺共益企業(yè)認證。共益企業(yè)認證旨在表彰全球范圍內(nèi)恪守承諾，
兼顧經(jīng)濟、社會和環(huán)境效益的公司。對法芙娜而言，這一認證
充分證明我們非常重視巧克力生產(chǎn)所帶來的影響。
ffanks to this continuous hard work, in January 2020 Valrhona was
proud to win certification from a very demanding organization,
B Corporation?. B Corporation certification rewards the world’s most
committed companies that put equal emphasis on economic, societal,
and environmental performance. ffis certification is tangible proof
that we take our chocolate’s impact seriously.
日復一日，法芙娜專注于打造更公平、更可持續(xù)的可可產(chǎn)業(yè)，倡
導尊重人類，珍惜資源，愛護地球。我們的可可豆100%可直接
追溯到生產(chǎn)者。為確保這一點，我們與16,979名生產(chǎn)者保持著親
密的合作關系，與此同時，致力于改善他們的生活條件，為他們
的孩子提供教育機會，支持他們開展可持續(xù)的農(nóng)業(yè)實踐。此外，
我們的供應鏈不涉及任何森林砍伐。
ffe cocoa industry we work for each day is fair and sustainable, respecting
people, resources and the planet. 100% of our cocoa beans can be traced
right back to the producers, so we can link up with our 16,979 producers
to improve their living conditions, help their children access education
and support them to adopt sustainable farming practices, while we also
ensure our supply chain isn’t associated with any deforestation.
正因如此，法芙娜為當代和未來世代的人們創(chuàng)造了許多色香味俱
佳且能為世界帶來更多積極影響的美食。我們每個人都可以在推
動變革的過程中貢獻自己的一份力量，《道德美食手冊》將成為
我們的最佳指南，在變革過程中為我們的合作伙伴提供支持。法
芙娜研發(fā)甜點師 Frédéric Bau 在其所撰寫的《合理縱享》一書中
也表達了同樣的理念，并分享了他對美食行業(yè)的新愿景，為我們
提供了更健康、更美味、更具道德意識的甜點食譜。
ffis is how we have invented, now and for future generations,
gastronomy that tastes great, looks great, and does great things for
the world. So that everyone can help to drive change and take part, the
ultimate best practice reference – ffe Ethical Gastronomy Handbook – is
available to support our partners through the transition. It was with this
same attitude to sharing a new vision for gastronomy that Valrhona’s
Experimental Pastry Chef, Frédéric Bau, provided us with recipes for
pastries that were healthier, more ethical and as delicious as ever in his
book Reasonable Indulgence.
秉持這一理念，法芙娜將積極創(chuàng)造更具道德意識的美食，這一承
諾已融入我們的日常工作。其目的是推動一場團結(jié)整個美食界
的集體運動，呼吁大家突破現(xiàn)狀，共同探索新的做法。
Within this approach, we have also enacted a daily commitment to
making gastronomy more ethical. Its purpose is to create a collective
movement which brings together everyone working in gastronomy to
challenge the status quo and, together, invent new ways of doing things.
食材運輸長途跋涉，農(nóng)業(yè)活動缺乏監(jiān)管，森
林資源濫砍濫伐……如果高端食品，尤其是
高端巧克力，因為環(huán)境、社會和健康問題陷
入困境會怎樣?
Ingredients travelling for miles and miles,
unregulated farming, deforestation...
What if luxury food – and especially luxury
chocolate – were to see difficult times because of environmental, social and health
issues?
“享卓越美食，行有益之事”，
這一愿景從未像現(xiàn)在這樣迫切。
Ethically minded
有使命的道德美食
共益企業(yè)
Corporation
經(jīng)認證的
Certified
3
4
目 錄
CONTENTS
1
P 8-9
P 10
P 11
P 12
圭那亞40年
40 YEARS OF GUANAJA
深棕系列
OMBRéS
匠心之源系列
CONFECTION
靈感系列
INSPIRATION
亮點與創(chuàng)新
HIGHLIGHTS
AND INNOVATIONS
2
關于法芙娜
ABOUT VALRHONA
P 16-17
P 18-19
P 20-21
P22-23
P24-25
P27-28
P29
P30-31
P32-35
P36-37
攜手共享 無限之巧
IMAGINING THE BEST OF CHOCOLATE
品牌歷史線
BRAND HISTORY
先驅(qū)
PIONEERS
巧克力制作過程
CHOCOLATE MAKING PROCESS
巧克力成型過程
CHOCOLATE MOLDING PROCESS
我們的可持續(xù)發(fā)展策略
OUR SUSTAINABLE APPROACH
法芙娜學校
L’ECOLE VALRHONA
可可風味庫
COCOA LIBRARY
品鑒指南
TASTING GUIDE
調(diào)溫技術
TEMPERING TECHNIQUES 巧克力
CHOCOLATES
P 40-42
P 43-47
P 48-49
P 50-54
P 55-56
3
技術建議
TECHNICAL RECOMMENDATIONS
脫穎之選
STAND OUT FROM THE CROWD
優(yōu)化內(nèi)餡質(zhì)地之選
FINESSE YOUR FILLINGS
經(jīng)典巧克力
YOUR ESSENTIAL CHOCOLATES
專業(yè)巧克力
PROFESSIONAL SIGNATURE CHOCOLATES
P 66
P 67
P 68-69
P 70
P 71
即可裝填
BASES
巧克力配料
GARNISHES
巧克力裝飾
DECORATIONS
飲品專用巧克力
CHOCOLATE FOR DRINKS
純可可產(chǎn)品
ABSOLUTELY COCOA
餐飲系列
SERVICE PRODUCTS
5
零售巧克力系列
B TO C RANGE
6
P 74-75
P 76-77
P 78-79
巧克力排塊
CHOCOLATE BARS
便攜裝巧克力
AMENITIES
巧克力禮盒
CHOCOLATE GIFT BOXES
P 60
P 61
P 62
P 63
果仁醬&堅果產(chǎn)品
PRALINé &
NUT PRODUCTS
4
烘烤風味果仁醬
RAW PRALINéS
濃郁焦糖果仁醬
CARAMELIZED PRALINéS
堅果香氣果仁醬
NUTTY PRALINéS
吉安杜佳榛果巧克力
GIANDUJA-STYLE
5
6
P 8-9
P 10
P 11
P 12
圭那亞40年
40 YEARS OF GUANAJA
深棕系列
OMBRéS
匠心之源系列
CONFECTION
靈感系列
INSPIRATION
2026年亮點與創(chuàng)新
HIGHLIGHTS
AND
INNOVATIONS
IN 2026
創(chuàng)新 INNOVATIONS
7
誕生于1986年的圭那亞70%黑巧克力，已成為全球廚師不可或缺的專業(yè)之選。作為首款標注可可含量的黑巧克力，
它開創(chuàng)了更精準、更專業(yè)、更富創(chuàng)意的風味探索之路。
Created in 1986, Guanaja 70% has become an essential chocolate for chefs the world over. As the first dark
chocolate to proudly display its cocoa content, it paved the way for a more precise, technical and creative
approach to flavor.
40 YEARS OF EXPLORATION 圭 那 亞 4 0 年探索之旅
8
創(chuàng)新 INNOVATIONS
圭那亞由頂級可可調(diào)配而成，旨在呈現(xiàn)穩(wěn)定且精準掌控的香氣
特質(zhì)。作為法芙娜的標志性風味，它具有獨特的苦味、悠長余
韻與均衡的醇厚感。
Guanaja is a blend of our finest cocoas, designed to offer
a stable and perfectly controlled aromatic character. This
Valrhona signature guarantees a distinct bitterness, a
long finish and well-balanced power.
獨特調(diào)配 專業(yè)技藝
UNIQUE BLENDING EXPERTISE
專為專業(yè)人士打造的巧克力
A CHOCOLATE DESIGNED
FOR PROFESSIONALS
源于與甜點廚師們攜手開展的先鋒探索，圭那亞始終是值得
信賴的技術工具，廣泛適用于烘焙甜點、巧克力及餐飲創(chuàng)作。
其結(jié)構(gòu)與濃郁風味確保在甘納許、制模巧克力、奶油、冰淇
淋或披覆應用中皆能穩(wěn)定呈現(xiàn)卓越效果。
Having emerged out of pioneering work with chefs,
Guanaja remains a reliable technical tool, ideal for
pastries, chocolate-making and catering. Its structure
and intensity make it a guaranteed success in ganache,
molded chocolates, cream, ice cream or coating.
40年創(chuàng)意啟迪
40 YEARS OF INSPIRATION
圭那亞作為法芙娜的標志性產(chǎn)品，持續(xù)賦能創(chuàng)作者的表達與
突破。這款巧克力標準嚴苛、管控精確，其價值歷久彌新。
Guanaja is a Valrhona icon which continues to support
makers with their creations. This chocolate is demanding,
meticulously controlled, and more relevant than ever.
圭那亞承載著40年探索積淀——而這僅僅是序章。
Guanaja means 40 years of exploration - and this is just
the beginning.
9
深棕系列巧克力打破所有風味常規(guī)，將牛奶的醇厚與可可
的濃郁完美融合。
Ombré chocolate breaks every gastronomic convention,
fusing the indulgence of milk with the power of cocoa.
沉浸于深棕世界。本系列旨在重塑巧克力愉
悅體驗，每次品嘗都是感官覺醒的邀約。
Immerse yourself in the world of Ombré. This
range is designed to reinvent the pleasure
of chocolate, in which each tasting is an
invitation to indulge and awaken the senses.
較牛奶巧克力甜度更低、可可風味
更為濃郁，深棕系列讓每一款甜點
創(chuàng)作都實現(xiàn)濃郁與甜美的完美平衡。
Less sweet and more richly cocoa
flavored than milk chocolate,
Ombrés strike the perfect balance
between intensity and sweetness
in each creation.
前所未有的馥郁香氣，
同時保留牛奶般柔潤而令人
沉醉的甜感
Unprecedented aromatic
power, but still with a milky,
indulgent sweetness
該系列產(chǎn)品帶來意想不到的味覺體
驗，為牛奶巧克力開拓全新維度
A range that surprises and lends a
new dimension to milk chocolate
參見第53頁，了解更多關于深棕系列的信息
FIND OUT MORE ABOUT THE OMBRéS RANGE ON PAGE 53
深棕系列
Ombrés
創(chuàng) 意
Crefiive
享 受
Indulgfft
驚 喜
Sfflffiflg
10
創(chuàng)新 INNOVATIONS
憑借恰到好處的可可強度，讓您為每一道食譜匹配最契合
的巧克力。
You can be sure you've chosen the most suitable chocolate
for your recipe with the right cocoa intensity.
適用于夾心（奶油醬、甘納許）、慕斯、海綿蛋糕、舒芙蕾及冰淇淋。不適用于
外層披覆與制模。
Perfect for middles (crémeux, ganache), mousses, sponges, soufflés and ice creams.
Not suitable for coating and molding.
參見第48頁，了解更多關于匠心之源系列的信息
SEE PRODUCTS FROM THE CONFECTION RANGE ON PAGE 48
匠心之源 80%
Confection 80%
專為特定用途打造的系列
A rge digned f specific us
本系列兩款單一原產(chǎn)地80%巧克力不含添加可可脂。
Thisrange of two SingleOrigin 80% chocolates contains no added cocoa
butter.
借助法芙娜學院的創(chuàng)新成果，通過調(diào)節(jié)可可強度滿足創(chuàng)作需求，重新構(gòu)思
您對巧克力的技術運用。
Rethink yourtechnical approach to chocolate in your creationsby managing
the cocoa’s intensity to suit your needs, thanks to the innovative work of
L’école Valrhona.
強勁 POWERFUL
強度 INTENSITY
均衡 BALANCED
強度 INTENSITY
輕盈 LIGHT
強度 INTENSITY
多米尼加 80%
RéPUBLIQUE
DOMINICAINE 80%
酸味，成熟水果味
TANGY, RIPE FRUIT
加納 80%
GHANA 80%
香草、烘烤堅果味
VANILLA, ROASTED NUTS
可可強度及其變化
Cocoa tffsy d s vifiis
兩種香氣特征，各具風土印記
Two fiic ffiof, ea reflectg a to
11
以靈感系列突破水果及植物基甜品的常規(guī)，探索全新可能性，開啟難忘的感官體驗。
With Inspiration, break the rules of fruit and plant-based cuisine.
Explore new possibilities and unlock unforgettable sensory experiences.
絢麗色彩與濃郁風味構(gòu)成感官盛宴，
層層喚醒味覺記憶。每一口都強勁而
鮮明，令人難以忘懷。
Apaletteof vibrant colorsandintense
flavors designedtoawakenthesenses.
Every taste offers something unique,
intense, unforgettable.
100%天然風味與色澤。每款產(chǎn)品皆
展現(xiàn)原料本真的豐盈滋味，不含任何
人工香料或防腐劑。
100%naturalflavorandcolor. Eachvariety revealstheauthentic richnessofits
ingredients, with no artificial flavors or
preservatives.
可可脂的酥脆順滑質(zhì)地，與水果和茶
的濃烈風味及鮮亮色澤完美融合。該
系列的操作方式如同調(diào)溫巧克力，但
調(diào)溫參數(shù)各自獨立。
Cocoabutter's crisp-yet-smoothtexture
combineswiththeboldflavorandvibrant
color offruits and tea. This range works
justlikecouverturechocolate buthasits
own tempering temperatures.
這是一場純粹的風味情緒表達。該
系列鼓勵發(fā)揮創(chuàng)造力，打破傳統(tǒng)，
以意想不到的色彩與風味，令人驚
喜。
This is true flavor emotion. The range
celebrates creativity and breaks from
tradition to deliver unexpected colors
andflavors thatsurprise and staywith
you.
水果或抹茶
Fruit or
matcha tea
可可脂
Cocoa butter
和少許卵磷脂
and a pinch of lecithin
糖
Sugar靈感系列巧克力
Inspiration beans
向綠色致意：靈感抹茶系列震撼登場！
SAY HELLO TO GREEN: INTRODUCING MATCHA INSPIRATION!
全新味道，全新色彩：靈感抹茶重新詮釋植物基風味。濃郁而不失優(yōu)雅的平衡之
作，以全新形態(tài)展現(xiàn)抹茶的豐厚層次。
New taste, new color: Matcha Inspiration is plant-based flavor, reinvented. The perfect
blend: intense yet refined. Reveal matcha'srich flavor in a whole new form.
甄選自日本優(yōu)質(zhì)供應商的特級抹茶，層次復雜而深邃。植物氣息與苦味交融，疊
加烘焙與鮮味余韻，呈現(xiàn)獨特的風味輪廓。
Carefully sourced from our premium Japanese supplier, this First Class matcha green
tea delivers exceptional complexity. Matcha Inspiration blends vegetal and bitter notes
with roasted, umami undertones for a truly unique flavor profile.
全新靈感抹茶加入現(xiàn)有的五款水果巧克力陣容，展現(xiàn)法芙娜標志性的濃郁風味與
100%天然色澤工藝。
New Matcha Inspiration joins our range of five fruit couvertures,showcasing Valrhona’s
signature expertise with intense flavors and 100% natural colors.
參見第44頁，了解更多關于靈感系列的信息
SEE INSPIRATION RANGE PRODUCTS ON PAGE 44
靈感系列
Inspiration
本 真
Orig
天 然
Nfiffl
創(chuàng) 意
Crefiive
濃 郁
Intffse
12
13
14
攜手共享 無限之巧
IMAGINING THE BEST OF CHOCOLATE
品牌歷史線
BRAND HISTORY
先驅(qū)
PIONEERS
巧克力制作過程
CHOCOLATE MAKING PROCESS
巧克力成型過程
CHOCOLATE MOLDING PROCESS
我們的可持續(xù)發(fā)展策略
OUR SUSTAINABLE APPROACH
法芙娜學校
L’ECOLE VALRHONA
可可風味庫
COCOA LIBRARY
品鑒指南
TASTING GUIDE
調(diào)溫技術
TEMPERING TECHNIQUES
關于法芙娜
ABOUT
VALRHONA
關于法芙娜 ABOUT VALRHONA
P 16-17
P 18-19
P 20-21
P22-23
P24-25
P27-28
P29
P30-31
P32-35
P36-37
15
攜手共享 無限之巧
Imag??g ?e b?t of ?oc??e
自1922年以來，法芙娜一直陪伴西點師的美食之旅，也是制定市場標準的先驅(qū)。法芙娜的愿景是攜手共享 無限
之巧。我們信賴合作的力量。我們堅信，分享經(jīng)驗可以持續(xù)推動巧克力領域的發(fā)展。
AS A PARTNER TO CHEFS SINCE 1922 AND A PIONEER SETTING THE STANDARD IN OUR MARKET, VALRHONA’S VISION
IS TO IMAGINE THE BEST OF CHOCOLATE WITH YOU. WE BELIEVE IN A COLLABORATIVE APPROACH TO CHOCOLATE.
WE ARE CONVINCED THAT WHEN WE SHARE OUR EXPERIENCES, WE CAN SUSTAINABLY DEVELOP THE WORLD OF
CHOCOLATE.
攜手共享 無限之巧，我們首先要在地球上尋找
優(yōu)質(zhì)可可。
TO IMAGINE THE BEST OF CHOCOLATE, WE MUST
FIRST SCOUR THE PLANET FOR FINE COCOA.
承擔該任務的是我們的采購團隊。他們在全球精心挑
選特色可可品種，并與生產(chǎn)者建立長期合作關系。通
過這種合作方式，我們不斷加深對可可的理解，甚至
直接負責部分種植園的生產(chǎn)，從而為可可種植、發(fā)酵
和干燥等巧克力制作過程的每一階段注入創(chuàng)新力量，
讓可可香氣更為豐富多樣。由于種植園決定了可可的
未來，我們和可可生產(chǎn)合作伙伴共同在當?shù)刈鞒龀兄Z。
我們致力于改善當?shù)厣鐓^(qū)狀況，并通過可可森林計劃
研發(fā)未來的可可種植技術。
This mission is carried out by our sourcing team, which selects
the most unique cocoa varieties and forges long-term relationships with producers. Working together in this way allows us to
constantly enrich our understanding of cocoa, become producers ourselves in some plantations and, as a result, bring
innovations to each stage of the chocolate making process —
growing, fermentation and drying — so that we can promote
aromatic diversity in cocoa. The future of cocoa lies in the plantation, which is why we make an on-the-ground commitment
alongside our cocoa producer partners. We invest to improve
local communities’ well-being and to create the cocoa growing
techniques of the future through the Cacao Forest program.
攜手共享 無限之巧，需要雄心壯志。
TO IMAGINE THE BEST OF CHOCOLATE, YOU NEED
AN AMBITION.
我們的目標是持續(xù)完善巧克力生產(chǎn)工藝，憑借不斷豐
富的風味類型來突破創(chuàng)意界限，并掀起巧克力領域革
新浪潮。從專業(yè)巧克力、巧克力糖果、巧克力裝飾到
零食巧克力，我們豐富多樣的產(chǎn)品系列旨在為您開辟
新視野。我們?yōu)槟峁┢焚|(zhì)和口味穩(wěn)定的產(chǎn)品，讓您
自信施展才華。我們承諾保護環(huán)境，提供生產(chǎn)過程透
明可追溯的可靠產(chǎn)品，是值得您信賴的負責任合作伙
伴。我們的卓越產(chǎn)品有：甄選巧克力（曼特尼）、以
及P125圭那亞精華、度思金黃巧克力，靈感等先驅(qū)系
列。法芙娜為您的西點創(chuàng)作帶來全新可能。
Ours is to endlessly perfect our chocolate-making expertise,
to push back creative boundaries thanks to a constantly
growing aromatic palette and to invent the next revolution in
the world of chocolate. From couvertures to chocolate bonbons,
decorations and chocolates you can simply enjoy, our product
range is designed to open up new horizons for you. This is so
that you can express your talent with the total confidence that
comes with consistent quality and flavor — and so that you can
rely on a responsible partner who has fully committed to the
environment, transparency and traceability. A few great examples
of our expertise: Grand Cru Chocolates (Manjari), as well as
our Pioneer Range, including P125 Coeur de Guanaja, Blond
Dulcey and the Inspiration Range. With Valrhona, you give
your creations an extra dimension.
1616
和法芙娜一起為可可打造可持續(xù)未來。
With Valrhona, you are
part of forging a sustainable
future for cocoa. ?
“
最后也同樣重要的一點，攜手共享 無限之巧的關鍵在于分享。
LAST BUT NOT LEAST, TO IMAGINE THE BEST OF CHOCOLATE, IT IS ESSENTIAL TO SHARE.
分享專業(yè)知識，讓每個人都能繼續(xù)進步。法芙娜學校作為巧克力專業(yè)培訓中心，為您提供技能培訓和相關支持。
加入我們的網(wǎng)絡，就能和他人交流技術，分享技巧和食譜，獲取充沛靈感，完善技能并不斷提升。近30年來，
我們通過舉辦西點世界杯、巧克力廚師大賽等活動，積極鼓勵創(chuàng)意西點制作。我們設立了巧克力博物館，又和博
古斯學院、費朗迪高等廚藝學院等食品行業(yè)培訓學校合作，致力于培養(yǎng)未來人才，為行業(yè)發(fā)展做出貢獻。法芙娜
讓您和熱愛巧克力的同行傾心交流，共同成長。
This means sharing expertise, so that everyone continues to progress. L’école Valrhona, the center for chocolate expertise, exists
to train and support you. When you join our network, you are able to swap techniques, tips and recipes, allowing you to stay
inspired, perfect your skills and move forward. For nearly 30 years, we have been encouraging creative pastry-making through
events such as the Pastry World Cup and C3 Competition. Thanks to the Cité du Chocolat and our association with food industry
training schools such as école Bocuse and école Ferrandi, we are fostering future talent and contributing to our profession’s
development. With Valrhona, you become part of a community that’s passionate about chocolate. 關于法芙娜 ABOUT VALRHONA
17
重要日期
Key D??
位于阿爾代什省的甜點及糖果師 Albéric
Guironnet 在坦耶爾米塔格的一家舊細木
工作坊創(chuàng)立了Chocolaterie du Vivarais。
他非常注重產(chǎn)品的品質(zhì)，親自烘烤可可
豆; 過硬的專業(yè)技術與對產(chǎn)品質(zhì)量的嚴
格把關使他成為了其他制造商和甜點師
的供應商。
Albéric Guironnet, a pastry maker and confectioner based in Ardèche, founded the
Chocolaterie du Vivarais in a former woodshopinTainl’Hermitage.Hewasveryattentivetoquality,soheroastedhiscocoabeans
himself;thisenabledhimtobecomeasupplier for other makers and pastry chefs.
1922 1948
法芙娜的第一款標志性產(chǎn)品-Rinette 巧
克力糖果誕生，在坦耶爾米塔格工廠由
純手工作而成。其與Albert Gonnet 的
女兒（簡Catherine）同名。
The Valrhona brand’s first iconic product
- the Rinette chocolate bonbon - remains
as relevant as ever. In fact, it’s still handmadeatTainl’Hermitage.Itsharesitsname
withAlbertGonnet’sdaughter,Catherine(or
Rinette for short).
1948
通過混合不同類別的甄選可可豆，法芙
娜創(chuàng)造了可可含量高達70%的黑巧克力：
圭那亞。即刻在專業(yè)人士和消費者中獲
得了成功。作為咖啡的理想伴侶，其以
5克一口大小的包裝形式呈現(xiàn)于雪茄盒
形的金屬容器中。
By blending together different Grand Crus,
Valrhona created the world’s most bitter
chocolate, Guanaja 70%. It was a near-instant successwith professionals and consumers alike. The ideal accompaniment
to coffee, it was presented in 5g “bitesize”
squares in a metal container inspired by
cigar boxes.
1986 1987
第一所法芙娜學校在坦耶爾米塔格成立。
成為法芙娜與制造商和甜品師分享專業(yè)
知識的平臺。作為至臻巧克力的中心，法
芙娜學校成為了真正的創(chuàng)意和創(chuàng)新樞紐，
為行業(yè)孕育、迸發(fā)出新的靈感。自1989年
以來，其他三家法芙娜學校紛紛創(chuàng)立，于
2007年、2010年、2015年先后于日本東京、
法國維羅弗萊（現(xiàn)已遷至巴黎）和美國布
魯克林區(qū)開設了分校。
The école du Grand Chocolat is founded in
Tainl’Hermitage.ItenabledValrhonatoshare
itsexpertisewithprofessionalsandchefs.As
a center of excellence for chocolate, L’école
Valrhona has become a real hub of creativity
and innovation, and it’s here that the industry’s latestinspirations form and grow. Three
other écoles have opened since 1989: Tokyo
in 2007, Viroflay in 2010 (which now moved to
Paris) and Brooklyn in 2015.
1989 1992
在安第斯山脈腳下，El Pedregal 種植園
是世界上奢華可可種植的核心地帶之一，
培育著稀有的Porcelana 可可品種。法芙
娜于1992年開發(fā)該種植園，并擁有獨家
生產(chǎn)權(quán)。
At the foot of the Andes, the El Pedregal
plantation is one of the world’s heartlands
forluxurycocoa,includingtherarePorcelana
variety. Valrhona created this plantation in
1992 to preserve the variety,making it a producer in its own right.
法芙娜創(chuàng)造了曼特尼64%，第一款馬達加
斯加單一原產(chǎn)地巧克力，憑借法芙娜與當
地生產(chǎn)商建立的強大合作伙伴關系，曼特
尼的生產(chǎn)過程嚴格符合了道德和質(zhì)量的高
標準。
Valrhonawas able to create Manjari 64%,the
first Madagascan Single Origin, thanks to the
strong partnerships it had forged with local
producers to guarantee ethical and quality
standardswere firmly in place.
1990
法芙娜的歷史
IN VALRHONA'S HISTORY 法芙娜巧克力店在坦耶爾米塔格正式開
業(yè)。
The store opened in Tain l’Hermitage.
1947
該巧克力公司在專業(yè)領域取得越來越高
的知名度，并開始快速發(fā)展。為了拓展
商業(yè)規(guī)模，Albert Gonnet創(chuàng)建了“Valrh?na”
品牌，其名稱為“Vallée du Rh?ne”的縮
寫，意為羅納河邊的山谷。
The chocolate company became more
and more well-known among professionals
and started developing at speed. To help
it on its way, Albert Gonnet created the
brand “Valrh?na”, which was short for
“Vallée du Rh?ne” (or Rhone Valley).
法芙娜“巧克力愛好者俱樂部”化身為
Cercle V，匯集了各行業(yè)甜點專業(yè)人士，
包含甜品店和餐廳行業(yè)。法芙娜會員在
這里自由交流，碰撞出創(chuàng)新的火花，孕
育出全新靈感，并且可以獲取獨家優(yōu)惠，
幫助他們創(chuàng)造未來的美食風尚。
Valrhona’s “Chocolate Lovers’ Club”
became Cercle V, and it brought together
dessert professionals of all stripes, both
store-and restaurant-based. It offered
members the chance to talk, innovate,
find new inspiration, and get exclusive
benefits so they could create the gastronomy of the future.
法芙娜與Gabriel Paillasson聯(lián)合創(chuàng)立了
西點世界杯，重申對美食行業(yè)的承諾。
該比賽（決賽每隔一年在法國里昂國際
酒店餐飲業(yè)博覽會舉行）為許多才華橫
溢的西點人才提供綻放光彩的舞臺，并
塑造了幾代西點師的未來。
Valrhona co-founded the Pastry World Cup
with Gabriel Paillasson, reaffirming its
commitment to gastronomy professions.
This competition (the final of which takes
place every other year at SIRHA) has shone a
spotlight on many new talents and shaped
several generations of pastry chefs.
1989
18
Oqo系列和Compoz系列未在中國上市
Oqo and Compoz are not available in China
關于法芙娜 ABOUT VALRHONA
2010
在一次教學演示中，F(xiàn)rédéric Bau曾不小
心將白巧克力留在了水浴加熱中。巧克
力呈現(xiàn)出金黃的顏色，并散發(fā)出酥餅和
焦糖牛奶的香氣。法芙娜歷時八年研究，
完善了度思的配方，研發(fā)出首款金黃巧
克力。
During one of his cookery demonstrations,
Frédéric Bau once absent-mindedly left his
whitechocolateinthebain-marie.Thechocolate had taken on a blond hue and developed aromas reminiscent of shortbread
and caramelized milk. It took eight years
of research to perfect the recipe for Dulcey.
2012
巧克力“幣”概念正式推出。
The chocolate “fève” concept is launched.
2001
法芙娜商業(yè)基金會，又名法芙娜風味基金
會，在成立之初就秉持著雙重目標。其一
是增進兒童及其家人對世界上多種美食風
味的理解，加深對健康、多樣化飲食的認
識。其二是培養(yǎng)年輕人對甜點行業(yè)的興
趣，并帶領他們邁出接受培訓的第一步。
Whenitcameintobeing,theValrhonaBusiness
Foundation, or Valrhona Foundation as it is
now known, had a double objective. One was
to raise awareness among children and their
families about both the world’s vast diversity
of flavors and healthy, varied diets. The other
wastofosteryoungpeople’sinterestindessert
professions and take them on their first steps
towards training.
2002
法芙娜推出Oqo系列，顛覆傳統(tǒng)巧克力
制作法則——這是首款采用整粒帶殼可
可豆制成的黑巧克力。其天然酥脆質(zhì)地、
濃烈風味與真實原始的紋理外觀，開啟
鮮活而充滿張力的味覺體驗。
Valrhonais throwingthechocolate-making
rulebook out the window with Oqo, the first
dark couverture madewithwhole unhulled
cocoa beans. Its natural crunchy texture,
intense flavor and authentically raw marbled look pave the way for vibrant taste
experiences.
2023
Compoz系列問世：以親手創(chuàng)作的專屬巧
克力，綻放您的個性風格。借助法芙娜
實驗室，我們的專業(yè)客戶僅需四個步驟，
即可打造定制巧克力。
Compoz is launched: Let your personality
shine with unique chocolate you create
yourself. Our professional customers can
now create their own custom chocolate in
just four steps thanks to the Valrhona Lab.
2025
百年來，來自全球的可可合作伙伴、供
應商、員工、美食鑒賞家、創(chuàng)作者與廚
師，始終與 法芙娜并肩同行，以堅定的
承諾和深度參與，共同踐行“攜手共創(chuàng)，
美好未來”的使命宣言。
For 100 years now, cocoa partners, suppliers, employees, connoisseurs, makers and
chefs from all over the world all contribute
through their commitment to and involvementin,alongsideValrhona,theprincipleof
“Together, good becomes better”.
2022
在Frédéric Bau的指導和與Pierre Hermé合
作下，《巧克力百科全書》出版了, 其匯
總了法芙娜包羅萬象的巧克力專業(yè)知識。
該書共涵蓋100多個食譜，從基礎食譜到
創(chuàng)意食譜應有盡有。
Under the direction of Frédéric Bau and in
collaboration with Pierre Hermé, The Chocolate Encyclopedia was published as an
all-encompassing compendium of Valrhona’s expertise and a key reference book.
It included more than 100 recipes ranging
in style from super-basic to ultra-creative.
法芙娜的巧克力博物館于2013年盛大開
幕。通過提供感官體驗，組織甜品工坊，
參觀虛擬種植園以及探秘巧克力工廠幕
后，將對優(yōu)質(zhì)巧克力的熱愛傳遞給每一
代人。
Since 2013,the ambition of Valrhona’s “Cité
du Chocolat” has been pass on a love for
great chocolate to every generation by
offering sensory experiences, cookery
workshops, virtual plantation visits and a
few secrets from behind the scenes in the
chocolate factory.
法芙娜榮獲共益企業(yè)認證。通過加入共
益企業(yè)組織，法芙娜重申對人類和地球
產(chǎn)生積極影響的決心。其原因在于我們
不僅要成為全球卓越的巧克力品牌，更
要為世界帶來積極正面的影響。
Valrhona obtained B Corporation certification. By joining the B Corp? movement,
Valrhona reaffirmed its determination to
create a model which would impact positively on people and the planet. Because
businesses can no longer just be the best
in the world - they now need to be the best
for theworld.
2013 2016 2020 2021
憑借其毋庸置疑的技術實力，法芙娜研發(fā)
了靈感系列，這是有史以來第一款水果及
果仁系列。為甜點師帶來了水果風味的巧
克力產(chǎn)品?？煽芍?、糖和水果完美結(jié)合，
有著100%天然濃郁的風味和顏色。靈感
系列在2017年法國里昂國際酒店餐飲業(yè)博
覽會上贏得了創(chuàng)新大獎。
Thanks to its unquestionable technical prowess, Valrhona was able to innovate again,
creating Inspiration, the first-ever fruit couverture. It has enabled chefs to work with
fruit just as they would a chocolate. This
complex blend of cocoa butter, sugar and
passion fruit unleashes an intense, 100%
natural flavor and color. The Inspiration
range won the Grand Prix de l’Innovation
at SIRHA 2017.
法芙娜與美食創(chuàng)造美好項目（世界上受
到最廣泛認可的可持續(xù)發(fā)展計劃，由可
持續(xù)餐飲協(xié)會發(fā)起）以及來自世界各地
的30名主廚合作，推出了美食道德指南
和自我評估工具。兩者都可以在線免費
獲得，旨在支持甜品行業(yè)的所有專業(yè)人
士向更負責任的方法過渡。
In collaboration with Food Made Good - the
world’s most widely recognized sustainability program, run by the Association
de la Restauration Durable - and 30 chefs
from all around the world, Valrhona launched its ethical gastronomy guide and
self-assessment tool. Both are available
free of charge online and they aim to
support all professionals in the sweet
cuisine industry in their transition towards
a more responsible approach.
19
一百年來，法芙娜始終與風味匠人并肩同行，既是巧克力世界的開拓者，也是行業(yè)典范；
如今仍不斷創(chuàng)新，為您的創(chuàng)意表達提供靈感與支持。
A partner of taste artisans for 100 years and a pioneer and benchmark name in the world
of chocolate, Valrhona continues to innovate to inspire and support your creativity.
P125 圭那亞精華
P125 C?UR DE GUANAJA
混合
Blend
濃郁可可與烘焙風味
COCOA-RICH AND ROASTED NOTES
金黃度思 35%
BLOND DULCEY 35%
混合
Blend
濃郁可可與烘焙風味
COCOA-RICH AND ROASTED NOTES
2008
P125圭那亞精華80%采用與圭那亞相同的奢華可可
拼配，甜度低于傳統(tǒng)調(diào)溫巧克力，其干可可含量更
高，香氣更濃郁。這款濃縮巧克力不含任何添加的
可可脂。
Made from the same blend of luxury cocoas as Guanaja, P125 C?ur de Guanaja 80% is less sweet than
a traditional couverture chocolate, and its increased
dry cocoa content heightensits aromatic power. This
chocolate concentrate does not contain any added
cocoa butter.
濃縮巧克力
CHOCOLATE CONCENTRATE
藝塔酷嘉 55%
ITAKUJA 55%
巴西可可豆
Brazilian cocoa beans
果香和百香果味
FRUITY & PASSION FRUIT
2015
為了創(chuàng)造一個全新的味覺宇宙，法芙娜花了超過十
年時間，與種植伙伴攜手合作，鉆研一種革命性的
方法，改變了在種植園內(nèi)處理可可豆的工序。藝塔
酷嘉（融合百香果泥）與科達芙卡（可可豆融合香
蕉）均不含任何添加香精。
To create a newsignatureflavor, after over10 years of
working hand in handwith partner producers,Valrhona has revolutionized the way it processes its cocoa
in plantations. Both Itakuja (made with passion fruit
purée) and Kidavoa (whose cocoa beans are combined
with banana) are free from added flavors.
雙重發(fā)酵巧克力
DOUBLE FERMENTATION
靈感草莓
STRAWBERRY
INSPIRATION
糖漬水果和草莓味
CANDIED FRUITS & STRAWBERRY
2017
作為法芙娜首款水果調(diào)溫巧克力，靈感系列以天然
風味和天然色澤呈現(xiàn)。法芙娜傾注其深厚的巧克力
制作工藝，成就這項技術杰作——將調(diào)溫巧克力的
獨特質(zhì)地與水果的濃郁風味及鮮明色澤完美融合。
Inspiration is Valrhona’s first range of fruit couver- tures, and it has been created using natural flavors and colors. All Valrhona’s chocolate-making expertise has been used to develop this technical feat
which combines the unique texture of couverture
chocolate with the intense flavor and color of fruit.
靈感系列
INSPIRATION
2012
度思的誕生，打破了傳統(tǒng)白巧克力的界限。它是對
創(chuàng)造力與大膽精神的禮贊，推動著烘焙甜點界的革
新?！岸人肌钡拿郑缃褚殉蔀檫@款獨特金黃巧
克力醇厚風味的代名詞。
With Dulcey, we wanted to break free from the traditional world of white chocolate. It is an ode to
creativity and boldness that is revolutionizing the
pastry-making world. The name “Dulcey” is now a byword for the mellow flavor found in this special
blond chocolate.
金黃巧克力
BLOND
先驅(qū)
Pi??rs
20
庫歁貝 53% 關于法芙娜 ABOUT VALRHONA
HUKAMBI 53%
巴西可可豆
Brazilian cocoa beans
濃烈可可味，谷物和苦味
COCOA-RICH, CEREALS
& BITTERNESS
加納 80%
GHANA 80%
加納可可豆
Ghana cocoa beans
香草、烘烤堅果、苦味與
濃郁可可味
VANILLA, TOASTED NUTS,
BITTERNESS & COCOA-RICH
2022
一款打破傳統(tǒng)美食規(guī)則的巧克力，將誘人的醇厚口
感與濃郁的可可風味交織。此時此刻，盡情釋放創(chuàng)
作靈感，重新詮釋您的創(chuàng)意。
A chocolate that is free from gastronomy’s established conventions, with an intriguing indulgence
blended with powerful cocoa flavors. Now is the
time to reveal all the ideas you have never dared to
express and redefine your creativity.
深棕系列
OMBRé
2024
匠心之源80%精準配比的可可含量能為您的食譜提
供最適合的巧克力。 四款單一原產(chǎn)地巧克力系列，
不含額外添加可可脂，凝聚法芙娜全部工藝精髓，
專為提升甘納許、奶油餡料及慕斯、海綿蛋糕、舒
芙蕾、冰淇淋等內(nèi)餡而生。加納、厄瓜多爾、多米
尼加共和國、馬達加斯加：單一原產(chǎn)地巧克力，其
風味特征精準映射可可豆的原產(chǎn)風土。
With Confection 80%, you can be sure you've chosen the most suitable chocolate for your recipe with
the right cocoa intensity. A range of four Single
Origin chocolates with no added cocoa butter that
bring together all Valrhona's expertise to make and
elevate fillings such as ganaches and creams as well
as mousses,sponges,soufflés, and ice creams. Ghana, Equateur, République Dominicaine, Madagascar:
single origin chocolates with aromatic profiles that
reflect their cocoa’s terroirs.
匠心之源系列
CONFECTION
2025
新風味，新色澤：靈感抹茶重新詮釋植物基風味。
它的調(diào)配濃郁而精致，煥新呈現(xiàn)出抹茶的醇厚風味。
植物基甜點帶來全新食材、配方與技藝。它解決了
制作植物基甜點難以兼顧風味與質(zhì)地的難題，讓創(chuàng)
作無界。
New tastes, new color: Matcha Inspiration is plantbased flavor, reinvented. The perfect blend: intense
yet refined. Reveal matcha's rich falvor in a whole nre
form. Plant-based patry-making opens teh door to
new ingredients, new recipes, and new technolegues.
It solves the challenge of creating plant-based dessers
without sacrificing flavor or texture, creating limitless
creative potential.
靈感系列
INSPIRATION
厄瓜多爾80%和馬達加斯加80%未在中國上市
Equateur 80% and Madagascar 80% are not available in China
靈感抹茶
MATCHA INSPIRATION
抹茶&綠茶
MATCHA & GREEN TEA
21
巧克力制作過程
Choc??e M??g Proc?
1) 采收 HARVESTING
豆莢完全成熟后，就可以采收了。采摘時要特別小心，以免傷害花墊，影響下一次
開花。
還必須盡快將可可豆從豆莢中取出。
The pods are harvested when fully ripe. They are picked carefully so as not to harm
the flower cushion, as this is where the next batch of flowers will emerge.
The beans must be removed from the pods as quickly as possible.
2) 開莢 SHELLING
用彎刀將豆莢剖成兩半，取出中央可可果脊上的可可豆。一旦它們暴露在空氣中，自
然發(fā)酵過程就開始了。
The pods are usually split open with a machete so that the beans can be removed from
the central ‘spine’. Once they are in the open air the natural fermentation process
begins.
3) 發(fā)酵 FERMENTATION
這是風味前體形成的關鍵階段。不同國家有不同的發(fā)酵方式：可以在地面上進行，
也可以在木箱里進行，可以在種植園里進行，也可以在特殊的發(fā)酵中心進行。發(fā)酵
時，通常用香蕉葉覆蓋可可豆。由于黏質(zhì)層中含有糖，發(fā)酵自然開始。通常持續(xù)一
周左右。
This is a key stage in the development of flavor precursors. Depending on the country,
it might take place on the ground or in wooden boxes, either at the plantation or in
special fermentation centers. The beans are usually covered with banana leaves.
Fermentation starts naturally owing to the sugars present in the mucilage. It usually
lasts about a week.
從可可莢到可可豆：
FROM COCOA POD TO COCOA BEAN:
一切都始于種植園和一些古老的技能和專業(yè)知識。
It all starts on the plantation with some age-old skill and expertise.
22
4) 干燥 DRYING
干燥一般在太陽能干燥器上進行，干燥方式也因可可豆的品種而異。
這是產(chǎn)生巧克力味道的關鍵階段。
Drying generally takes place on solar dryers, which can differ substantially according to
place of origin.
This is a key stage in bringing out the chocolate flavor.
5) 包裝和運輸 PACKING AND SHIPPING
干豆被分類、分級、裝袋。這些工作通常是手工完成的。
然后，這些可可豆通過海運，從種植園運到我們在坦耶爾米塔格的巧克力工廠。
The dried beans are sorted, graded and bagged. Generally this is done by hand.
The beans are then shipped by sea from the plantation area to our chocolate factory in
Tain l’Hermitage.
關于法芙娜 ABOUT VALRHONA
23
1) 清洗和去除雜質(zhì) CLEANING & DESTONING
這樣做的目的是去除任何可能混入可可豆的異物，如金屬、不符合規(guī)定的物品、超細可
可豆粉末、石子、灰塵。
Here the aim is to remove any foreign bodies (metals, non-compliant items, extra-fine
cocoa bean powder, stones, dust) that might be mixed in with the beans.
2) 殺菌 DEBACTERIZATION
這個步驟主要是去除發(fā)酵過程中可能產(chǎn)生的任何微生物菌群。可可豆被放置在潮濕的加
工環(huán)境中，在230°C的溫度下加熱10秒，然后干燥。 這樣更容易粉碎外殼。
This process removes any microbial flora that may have appeared during the fermentation
process. The beans are placed in a wet processing environment where they are heated
to 230°C for 10 seconds and then dried. This makes it easier to crush the shells.
這是形成風味的關鍵階段：將可可豆在120°C-140°C的溫度下分批烘焙，以進一步開
發(fā)其風味。
烘焙的時間和溫度也因可可豆的產(chǎn)地和品種而異。
This is a vital stage for flavor development: the beans are roasted one batch at a time at
a temperature of 120 to 140°C, in order to further develop their flavor.
Roasting times and temperatures vary according to the beans’ origin and the type of
cocoa.
3) 烘烤 ROASTING
4) 壓碎 CRUSHING
烘焙后，將可可豆冷卻，然后壓碎去皮，只留下可可粒，這些可可粒將進入調(diào)配過程。
在此階段之前，不同產(chǎn)地的可可豆均被分開處理。
After roasting, the beans are cooled and then crushed to remove the husks, leaving just
the cocoa nibs, which will then be used in the blending process. Previous to this stage,
each cocoa origin is processed separately.
5) 調(diào)配和研磨 BLENDING AND GRINDING
每一款法芙娜巧克力都有自己獨特的配方，由不同的可可粒混合而成。
每一款法芙娜巧克力的獨特之處在于不同可可豆的混合方式以及每種可可豆所占的比例。
因此，可可粒被稱重、混合和研磨，制成被稱為可可漿、可可醬或可可液塊的原材料。
研磨后的可可醬由非常細的顆粒組成（粒度= 80微米）。
Each Valrhona chocolate has its own special formula, made by blending cocoa nibs
from different cocoas. What makes each Valrhona chocolate special is the way different
cocoas are blended and the proportions of each used in the particular blend. The cocoa
nibs are therefore weighed out, mixed and ground, to make what is called cocoa liquor,
cocoa paste or cocoa mass. When grinding is complete, the cocoa paste will consist of
very fine particles (granulometry = 80 microns).
巧克力成型過程
Choc??e M?d?g Proc?
24
6) 混合 MIXING
根據(jù)生產(chǎn)的巧克力種類，可可醬與糖及奶粉混合制成牛奶巧克力。 加入可可脂、香草
提取物及卵磷脂到巧克力可以幫助制造出更均勻混合的產(chǎn)品。
Depending on the kind of chocolate required, the cocoa paste is mixed with sugar,
powdered milk for milk chocolate, cocoa butter, vanilla extract and lecithin, which helps
to produce an evenly blended paste.
7) 研磨 REFINING
這個過程是為了減小顆粒的大小，通常要減小到15微米，以獲得光滑的奶油狀質(zhì)地。
超過15微米，消費者就能察覺出巧克力中的顆粒。
This means reducing the size of the particles – in this case down to 15 microns, for
a smooth, creamy texture. If the particles are any bigger, consumers can detect a
graininess in the chocolate.
8) 精煉 CONCHING
接下來，巧克力醬被送到精煉機中進行加工。精煉機是一個大型攪拌機，它根據(jù)巧克
力的產(chǎn)地，將加熱后的巧克力在50°C-80°C的恒定溫度下進行攪拌。攪拌精煉可以
減少揮發(fā)性酸度，使風味更加完美。巧克力醬逐漸變成巧克力，酸度降低，風味變得
更加圓潤，并呈現(xiàn)出所有可識別的巧克力特征。
The paste is then sent to be processed in a conch, which is a big mixer that mixes the
heated chocolate at a constant temperature of between 50°C and 80°C, depending
on the chocolate’s origin. Conching reduces volatile acidity and perfects flavor
development. The paste gradually turns into chocolate, losing its acidity, becoming
more rounded and taking on all the recognizable characteristics of chocolate.
9) 調(diào)溫和成型 TEMPERING AND MOLDING
調(diào)溫是一種溫度循環(huán)，它使可可脂在結(jié)晶時變得有光澤且穩(wěn)定，使它更容易脫模，并
且更不易受到濕度變化的影響。
成型過程中，巧克力被倒入模具，冷卻后進行包裝，然后被運送到世界各地。
Tempering is a temperature cycle that allows the cocoa butter to become shiny and
stable as it crystallizes, making it easier to turn out of the mold and less affected by
variations in the level of humidity.
During molding, the chocolate is poured into molds, following which it is cooled and
then packed for shipping all over the world.
關于法芙娜 ABOUT VALRHONA
25
? Pierre Ollier
“In the Heart of Millot”, the Millot Plantation in Madagascar
“在米洛中心”，位于馬達加斯加的米洛種植園
法芙娜的采購團隊走遍世界，精心挑選特色優(yōu)質(zhì)可可種植園。
VALRHONA’S SOURCING TEAMS TRAVEL THE WORLD TO SELECT THE
FINEST, MOST UNIQUE COCOA PLANTATIONS ON THE PLANET.
法芙娜的采購團隊和生產(chǎn)者建立起互相信賴的長期關系。得益于這些
合作生產(chǎn)者，我們團隊才能掌握特有專業(yè)技術。
Over time, Valrhona’s sourcing team and producers have established special,
long-term relationships rooted in trust. It is thanks to these producers that the
teamhas been able to build up its unique professional expertise.
為了攜手共享 無限之巧，我們推出了長存項目，展現(xiàn)企業(yè)的社會責
任政策。最終我們選擇在加納西南部實施該項目。2015年5月，法芙
娜采購團隊成員Cédric來到WassaN'Kran社區(qū)。法芙娜正在當?shù)刭Y助建立
一個新社區(qū)中心，該中心配有兒童圖書館、電腦房，以及一個可可種
植者培訓基地。當?shù)厝伺e起寫有“我們都是法芙娜人”和“法芙娜長
存”的標語，對他表示熱烈歡迎。我們當即發(fā)現(xiàn)，“長存”一詞完美
概括了我們對企業(yè)社會責任的各種長期承諾。
To imagine the best of chocolate, we launched the Live Long program to embody
Valrhona’s CSR policy. Live Long found its feet in south-western Ghana. In May
2015, Valrhona sourcing team member Cédric was on a visit to the Wassa N’Kran
community, where Valrhona was funding a new community center complete with
a children’s library and IT room, as well as a producer training base. He was warmly
welcomed by a crowd holding up signs daubed with the words “We are all Valrhonas”
and “Live Long Valrhona”. This was our lightbulb moment: it was there and then
that we decided “Live Long” would perfectly encapsulate our long-term CSR commitments in all their different iterations.
法芙娜的可可能夠
百分百追溯至可可
種植者。
100% of V?rh?a’s cocoa
c? be ?aced ?? ?e
?oduc?
26
法芙娜相信，攜手共享 無限之巧，必須首先錘煉自身優(yōu)良品質(zhì)。這正是“長存”項目對我們的日常要求。
AT VALRHONA, WE BELIEVE THAT IF WE ARE TO IMAGINE THE BEST OF CHOCOLATE, WE HAVE TO MAKE THE BEST
OF OURSELVES. THIS IS WHAT WE STRIVE TO DO EVERY DAY THROUGH OUR LIVE LONG CSR PROGRAM.
遵循長存項目的承諾，我們正和可可種植者、客戶攜
手推動可可行業(yè)的公平和可持續(xù)發(fā)展，同時保證產(chǎn)品
的卓越外觀和口感。我們企業(yè)的使命和目的，是和您
一起用優(yōu)質(zhì)食材讓世界更美好。我們時刻以此為指導。
我們已通過共益企業(yè)（B Corp）認證，和其他企業(yè)共同
致力于為世界做正確的事，為此我們十分自豪。
In line with our Live Long commitments, we are working handin-hand with our producers and customersto make the cocoa
industry fair and sustainable – but also to make productsthat
look and taste great. Our mission and purpose as a company
isto use good food to make the world a better place together
with you, and this aim guides us every day. We are proud to
have been awarded B Corp certification, joining a community
of businesses which work daily to do the right thing for the
world we live in.
可可長存 LIVE LONG COCOA
我們希望團結(jié)所有可可、巧克力和美食行業(yè)從業(yè)者，推
動構(gòu)建更為公平且可持續(xù)的可可產(chǎn)業(yè)。我們的兩個主要
目標為改善可可生產(chǎn)者的生活條件，和保護環(huán)境。為實
現(xiàn)這一目標，我們和生產(chǎn)者建立長期合作關系，實現(xiàn)產(chǎn)
品可追溯，實施社區(qū)支持項目，努力提高生產(chǎn)者收入。
We want to unite everyone working in cocoa, chocolate
and gastronomy around the aim of achieving a fairer, more
sustainable cocoa industry. Our two major ambitions are
improvingcocoaproducers’livingconditionsandprotectingthe
environment. Long-term partnerships, traceability, community
support projects and actionsto boost producer income are just
some of the ways we are working towards this goal.
objectives, we are pulling out all the stops to reduce our
greenhouse gas emissionsto a minimum — and when we can’t,
we are offsetting our carbon through reforestation schemes.
環(huán)境長存 LIVE LONG ENVIRONMENT
在2020年，我們的巧克力工廠實現(xiàn)了碳中和。我們致力
于到2025年，從種植園到甜品的全價值鏈都能實現(xiàn)碳中
和。為實現(xiàn)這些目標，我們正全力降低溫室氣體排放，
無法降低時將通過重新造林計劃來抵消所產(chǎn)生的碳。
In 2020, we were able to make our chocolate factory carbonneutral. Our ambition is for this to be the case for our entire
value chain, from plantation to plate, by 2025. To meet these
美食長存 LIVE LONG GASTRONOMY
美食是法芙娜的重要基因。積極支持所有的食品行業(yè)，
確保其在全世界可持續(xù)發(fā)展并發(fā)揮影響力，這是我們的
夙愿。如今，我們需要重新思考美食行業(yè)，確保其在可
持續(xù)方面時能夠發(fā)揮自己的作用。因此，我們認為自己
有責任支持專業(yè)人士采用更為可持續(xù)、有意義且有良知
的烹飪方式。
Gastronomy is an important part of Valrhona’s DNA. We
have always wanted to actively support all food professions
to ensure their sustainability and influence throughout the
world. Today, we need to rethink gastronomy to make sure it
does its part in the face of sustainable development issues.
We therefore believe that it is our responsibility to support
professionals in moving towards more sustainable practices
and meaningful, conscious cooking.
攜手共存 LIVE LONG TOGETHER
我們希望和利益相關者共同開發(fā)可持續(xù)模式，通過該模
式支持生產(chǎn)者和客戶應對其面臨的挑戰(zhàn)，并創(chuàng)建對員工
友好的卓越工作場所。我們很清楚，只有當我們本著團
隊合作的精神齊心協(xié)力，這一切才有可能實現(xiàn)。我們希
望秉持該宗旨開展所有行動。
We wish to think up a sustainable model with our stakeholders which allows us to support our producers and our
customers in the challenges they face and create a company which is a great place to work for our employees. We
are well aware that all this is only possible if we all work
together, in the spirit of teamwork. This is how we want to
carry out all our actions.
我的任務是將法芙娜打造為共益企業(yè)，因為我們的
商業(yè)模式將為社會和環(huán)境帶來積極影響。企業(yè)要實現(xiàn)
可持續(xù)發(fā)展，需要綜合考量人、地球和利潤的影響力，
而共益企業(yè)正是我希望為法芙娜采取的方法。
My mission was to make Valrhona
a B Corp company because the
performance of our business model will
allow us to have a positive social and
environmental impact. People, the planet
and profit can never be dissociated
from one another when it comes to
the sustainability of a company,
and B Corp represents the approach
that I wanted us to take.
法芙娜前首席執(zhí)行官
Ex CEO at Valrhona
法芙娜遵循社會和環(huán)
境影響相關的高標準。
This company meets
the highest standards
of social and
environmental impact.
?
“
我們的可持續(xù)發(fā)展策略
O? Susta??le A?roa?
經(jīng)認證的
共益企業(yè)
關于法芙娜 ABOUT VALRHONA
27
我們攜手可可種植者與客戶，致力于讓
可可行業(yè)變得更加公平與可持續(xù)，創(chuàng)造
具有卓越口感與外觀的巧克力產(chǎn)品。 We are working hand-in-hand with our producers and
customers to make the cocoa
industry fair and sustainable -
but also to make products that look and taste great.?
“
28
法芙娜學校助您突破想象力的界限。
L’éCOLE VALRHONA, HELPING YOU PUSH BACK THE LIMITS OF CREATIVITY.
匯聚巧克力領域精粹的
法芙娜學校已成為創(chuàng)意
和創(chuàng)新的中心，為行業(yè)
孕育和發(fā)展新的靈感。
As a center
of excellence
for chocolate,
L’école Valrhona
has become a hub
of creativity and
innovation,
and it’s here that
the industry’s
latest inspirations
form and grow.?
“
法芙娜學校
L’Ec?e V?rh?a
芙娜學校已建校
三十多年，以傳
授卓越專業(yè)技術
為使命。如今，法
芙娜學校來到坦
耶爾米塔格、巴黎凡爾賽、東京
和紐約等，在世界各地發(fā)揮作用。
這些學校作為巧克力研究和創(chuàng)意
中心，日常進行各種實驗，承載
產(chǎn)品研發(fā)、可可采購和感官分析
等工作。法芙娜學校的30位西點
師從專業(yè)知識和多元溝通中汲取
靈感，不斷研發(fā)新配方、技術和
產(chǎn)品。
憑借這一強大的資源，法芙娜學
校推出優(yōu)秀的獨家培訓項目，滿
足專業(yè)人士的各種需求。
該項目讓來自世界各地的西點師
學習如何使用產(chǎn)品，完善自身技
能，為其創(chuàng)作增光添彩。這是一
個溝通交流和同行學習的空間，
每個人都可以在此發(fā)掘自己的與
眾不同之處。
在學校之外，法芙娜的西點師們
繼續(xù)在各自的廚房和店鋪為其他
西點師提供日常支持。他們或在
法國提供電話咨詢服務，或在世
界各地接受咨詢。
無論想要提升技術，豐富知識還
是拓展人脈，法芙娜學校都是熱
愛巧克力的人們追求進步的好去
處。在這里，每個人都通過與他
人的互動不斷提升，挑戰(zhàn)創(chuàng)意極
限。
法 L’école Valrhona was created
over 30 years ago with the vocation of passing on outstanding
expertise. Today, its Campuses
continue to make their mark all
around the world, in Tain l’Hermitage,
Paris-Versailles, Tokyo and New York.
The Campuses are centers for chocolatebased research and creativity where experimentation is a constant and R&D, cocoa
sourcing, and sensory analysis find a
shared home. Here, L’école Valrhona’s 30
chefs are inspired by expert knowledge,
dialog and diversity to create endless new
recipes, techniques and products.
This powerful resource enables L’école Valrhona to support even the most demanding
of professionals through an excellent, exclusive training program.The program gives
chefs from all around the world the chance
to learn how to use products, perfect their
skills, and give their creations that beautiful
final touch. This is a space for dialog and
peer-learning where everyone can uncover
what makes them different.
Off-campus, L’école Valrhona’s pastry
chefs continue to support chefs on a daily
basis in their kitchens and stores. They do
this through a phone help service in France,
or by setting off on consultancy assignments around the world.
Whether you want to perfect your technique, enrich your knowledge or develop
your network, L’école Valrhona’s Campuses are iconic destinations for anyone
with a passion for chocolate, where everyone makes progress through interaction
with others and the limits of creativity are
constantly pushed back.
關于法芙娜 ABOUT VALRHONA
29
可可風味庫
Cocoa Li??y
顏色
COLOR
最低可可含量
MIN. COCOA%
產(chǎn)地
ORIGIN
產(chǎn)品
PRODUCT
成分
COMPOSITION
用途
APPLICATIONS
使用期限*
USE WITHIN*
包裝
PACKAGING
黑
巧克力
DARK
85% -阿比納
ABINAO
糖 Sugar 14%
脂肪 Fat 48%
糖 Sugar 20%
脂肪 Fat 43%
糖 Sugar 20%
脂肪 Fat 43%
糖 Sugar 19%
脂肪 Fat 38%
18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
80% 加納
GHANA
加納
GHANA 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
80%多米尼加共和國
DOMINICAN
REPUBLIC
多米尼加
RéPUBLIQUE
DOMINICAINE 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
80% -
P125圭那亞精華
P125
C?UR DE GUANAJA 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
72% 委內(nèi)瑞拉
VENEZUELA
阿拉瓜尼
ARAGUANI 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
70% -圭那亞
GUANAJA 18 月months
68% 加納
GHANA
昵安菠
NYANGBO 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
66% 厄瓜多爾
ECUADOR
阿帕可
ALPACO 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
66% -加勒比
CARA?BE 18 月months
65% -佐克林
XOCOLINE
麥芽糖醇 Maltitol 34%
脂肪 Fat 43% 18 月months 3 × 1kg 磚塊
3 × 1kg slabs
* 根據(jù)生產(chǎn)日期計算。 添加糖 披覆/制模 排塊 甘納許/奶油/慕斯 冰淇淋/雪葩
產(chǎn)品中的糖分百分比指添加糖分，不代表產(chǎn)品總糖含量。脂肪百分比代表產(chǎn)品總脂肪含量。
* Calculated based on the date of manufacture. Added sugar Coating/Molding Bars Ganaches/Creams/Mousses Ice creams/Sorbets
The sugar percentage in a product refers to added sugars. It does not represent the product’s entire sugar content. The fat percentage represents the product’s entire fat content.
64% 馬達加斯加
MADAGASCAR
曼特尼
MANJARI 14 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
64%
多米尼加共和國
DOMINICAN
REPUBLIC
塔諾麗
TA?NORI 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
62% 巴西
BRAZIL馬卡埃
MACAé 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
62% -薩蒂利亞黑
SATILIA NOIRE 18 月months 12kg 巧克力幣狀/盒
12kg box of fèves
55% -厄瓜多爾黑
éQUATORIALE NOIRE 18 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋 3kg bag of fèves
55% 巴西
BRAZIL
藝塔酷嘉
ITAKUJA 14 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
46%
多米尼加共和國
DOMINICAN
REPUBLIC
百益貝
BAHIBé 15 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
40% -吉瓦那
JIVARA 15 月months
含甜味劑
CONTAINS SWEETENER
無添加可可脂
NO ADDED COCOA BUTTER
深棕系列
OMBRé
牛奶
巧克力
MILK
53% 巴西
BRAZIL
庫歁貝
HUKAMBI 12 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
糖 Sugar 27%
脂肪 Fat 44%
糖 Sugar 29%
脂肪 Fat 42%
糖 Sugar 31%
脂肪 Fat 41%
糖 Sugar 32%
脂肪 Fat 41%
糖 Sugar 32%
脂肪 Fat 40%
糖 Sugar 35%
脂肪 Fat 39%
糖 Sugar 35%
脂肪 Fat 38%
糖 Sugar 37%
脂肪 Fat 39%
糖 Sugar 37%
脂肪 Fat 38%
糖 Sugar 43%
脂肪 Fat 38%
糖 Sugar 44%
脂肪 Fat 37%
糖 Sugar 25%
牛奶 Milk 21%
脂肪 Fat 45%
糖 Sugar 30%
牛奶 Milk 23%
脂肪 Fat 43%
糖 Sugar 35%
牛奶 Milk 23%
脂肪 Fat 41%
30
關于法芙娜 ABOUT VALRHONA
顏色
COLOR
最低可可含量
MIN. COCOA%
產(chǎn)地
ORIGIN
產(chǎn)品
PRODUCT
成分
COMPOSITION
用途
APPLICATIONS
使用期限*
USE WITHIN*
包裝
PACKAGING
3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋 3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
牛奶
巧克力
MILK
38% -薩蒂利亞牛奶 38%
SATILIA LACTEE 38% 15 月months 12kg 巧克力幣狀/盒
12kg box of fèves
36% -焦糖 36%
CARAMéLIA 36% 15 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
35% -厄瓜多爾牛奶 35%
éQUATORIALE
LACTéE 35%
15 月months
35% -阿澤麗雅 35% AZéLIA 35% 12 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
33% 馬達加斯加
MADAGASCAR
塔納里瓦 33%
TANARIVA 33% 15 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
3kg 巧克力幣狀/袋
3kg bag of fèves
12kg 巧克力幣狀/盒
12kg box of fèves
白
巧克力
WHITE
35%可可脂
35% cocoa
butter
33%可可脂
33% cocoa
butter
31%可可脂
31% cocoa
butter
38%可可脂
38% cocoa
butter
36%可可脂
36% cocoa
butter
32%可可脂
32% cocoa
butter
34%可可脂
34% cocoa
butter
31%可可脂
31% cocoa
butter
35%可可脂
35% cocoa
butter
35%可可脂
35% cocoa
butter
-伊芙瓦 35%
IVOIRE 35% 15 月months
-歐帕麗絲 33%
OPALYS 33% 12 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
-薩蒂利亞白 31%
SATILIA BLANCHE 31% 12 月months
金黃
BLOND -金黃度思 35%
BLOND DULCEY 35% 12 月months
植物基
PLANTBASED
46% 馬達加斯加
MADAGASCAR
艾曼迪卡 46%
AMATIKA 46% 15 月months
靈感系列
INSPIRATION
-
靈感草莓
STRAWBERRY
INSPIRATION
10 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
-
靈感覆盆子
RASPBERRY
INSPIRATION
10 月months 3kg 巧克力幣狀/袋
3kg bag of fèves
-
靈感百香果
PASSION FRUIT
INSPIRATION
10 月months
-
靈感柚子
YUZU
INSPIRATION 10 月months
-
靈感扁桃仁
ALMOND
INSPIRATION
14 月months
-
靈感抹茶
MATCHA
INSPIRATION
10 月months
糖 Sugar 42%
牛奶 Milk 19%
脂肪 Fat 37%
糖 Sugar 34%
牛奶 Milk 20%
脂肪 Fat 38%
糖 Sugar 43%
牛奶 Milk 19%
脂肪 Fat 39%
糖 Sugar 30%
牛奶 Milk 21%
脂肪 Fat44%
糖 Sugar 38%
牛奶 Milk 28%
脂肪 Fat 36%
糖 Sugar 43%
牛奶 Milk 22%
脂肪 Fat 41%
糖 Sugar 32%
牛奶 Milk 32%
脂肪 Fat 44%
糖 Sugar 41%
牛奶 Milk 27%
脂肪 Fat 38%
糖 Sugar 29%
牛奶 Milk 24%
脂肪 Fat 43%
糖 Sugar 38%
脂肪 Fat 43%
* 根據(jù)生產(chǎn)日期計算。 添加糖 披覆/制模 排塊 甘納許/奶油/慕斯 冰淇淋/雪葩
產(chǎn)品中的糖分百分比指添加糖分，不代表產(chǎn)品總糖含量。脂肪百分比代表產(chǎn)品總脂肪含量。
* Calculated based on the date of manufacture. Added sugar Coating/Molding Bars Ganaches/Creams/Mousses Ice creams/Sorbets
The sugar percentage in a product refers to added sugars. It does not represent the product’s entire sugar content. The fat percentage represents the product’s entire fat content.
草莓粉
Powdered strawberry 14%糖 Sugar 47%
脂肪 Fat 39%
覆盆子粉
Powdered raspberry 12%
糖 Sugar 52%
脂肪 Fat 37%
杏仁粉
Almond cake powder 31%糖 Sugar 39%
脂肪 Fat 42%
抹茶粉
Matcha powder 8.1%
糖 Sugar 56%
脂肪 Fat 36%
百香果汁粉
Powdered passion fruit
juice 17%
糖 Sugar 60% 脂肪 Fat 34%
柚子汁粉
Powdered yuzu
juice 2%
糖 Sugar 55% 脂肪 Fat 35%
31
我們設計了一個新的風味品鑒方法，描述您最喜歡的法芙娜巧克力，并使其充滿個性。它有感官與情感體驗
兩個切入點，共同創(chuàng)造更易理解的描述方式。
We have designed a new resource to help you personify and celebrate your favorite chocolates’ flavor. This has
two entry points (sensory and emotional) which, together, create a clear narrative that everyone can access.
品嘗指南
Tast?g Guide
黑巧克力
DARK CHOCOLATES
探索。選擇。迸發(fā)您的創(chuàng)造力。
TANGY
FRUITY
ROASTED
R PI E F
R
U TI
black tea
紅茶
苦味
bitterness
香草豆莢
vanilla pod
黃色水果
yellow fruit
NUTS
TOAS
V
TED
ANILLA
BITTERSWEET
TOA
STED
NUTS
VANILLA
WOODY
FRUIT
PASSIO
果味 N
FRUITY
平衡
BALANCED
圓潤
ROUNDED
曼特尼 64%
MANJARI
馬達加斯加 MADAGASCAR
塔諾麗 64%
TA?NORI
多米尼加共和國
DOMINICAN REP
卡林格 65%
KALINGO
格林納達 GRENADA
令人陶醉
Heady
夢幻的
Dffaffl
馬卡埃 62%
MACAé
巴西 BRAZIL
烘
烤
堅果
烘烤堅果
烘烤
成熟
水
果
香草
百香果
味道濃烈
香草
果味
苦甜
木香
引人入勝的
奢華的
有魅力的
圖拉卡魯 75%
TULAKALUM
伯利茲 BELIZE
berries
漿果
可可碎豆
cocoa nibs
藝塔酷嘉 55%
ITAKUJA
巴西 BRAZIL
激情的
厄瓜多爾黑 55%
EQUATORIALE NOIRE
混合產(chǎn)地 BLEND
薩蒂利亞黑 62%
SATILIA NOIR
混合產(chǎn)地 BLEND
圭那亞 70%
GUANAJA
混合產(chǎn)地 BLEND
和諧的
Hffimflic
32
WOODY
WOODY
BITTERSWEET
ROASTED
NUTS
ORAN
G
E
E
CARAM
L
COFFEE
濃郁
full-bodied
香草
vanilla
木香
woody
縱享
INDULGENT
苦 BITTER
甜 SWEET 甜香辛
SWEET
SPICES
昵安菠 68%
NYANGBO
加納 GHANA
阿拉瓜尼 72%
ARAGUANI
委內(nèi)瑞拉 VENEZUELA
咖啡
焦糖
橙
木香
木香
烘烤
苦甜
堅果
阿帕可 66%
ALPACO
厄瓜多爾 ECUADOR
瀟灑的
迷人的
大膽的
微酸
a hint of acidity
苦味
bitterness
佐克林 65%
XOCOLINE
混合產(chǎn)地 BLEND
有趣的
Playful
加勒比 66%
CARA?BE
混合產(chǎn)地 BLEND
|
使陶醉的
生可可 raw cocoa
科曼圖 80%
KOMUNTU
混合產(chǎn)地BLEND
阿比納 85%
ABINAO
混合產(chǎn)地BLEND
深厚的
巧克力帶給我們的感覺:
HOW CHOCOLATE MAKES US FEEL :
主要印象
MAJOR
PROFIL
圖例:
LEGEND:
特別的
香味/味道
exceptional note
巧克力的名稱和可可占比
CHOCOLATE
源產(chǎn)地 ORIGIN
順滑
SOOTHING
令人印象深刻
REMARKABLE
適口
COMFORTING
特性
M NI OR NOTE次要
特
點
烘烤可可碎豆
roasted cocoa nibs
關于法芙娜 ABOUT VALRHONA
33
品嘗指南
Tast?g Guide
探索。選擇。迸發(fā)您的創(chuàng)造力。
牛奶、白、素食巧克力
MILK, WHITE AND VEGAN CHOCOLATES
百益貝 46%
BAHIBE
多米尼加共和國
DOMINICAN REP
艾曼迪卡-素食巧克力 46%
AMATIKA - VEGAN
馬達加斯加
MADAGASCAR
平和的
Peaceful
成熟水果
ripe fruit
烘烤扁桃仁
toasted almonds
苦味
bitterness
有表現(xiàn)力的
庫歁貝 53%
HUKAMBI
巴西
BRAZIL
MILK CHOCOLATES
牛奶巧克力
科達芙卡 50%
KIDAVOA
吉瓦那 40%
JIVARA
混合產(chǎn)地 BLEND
SOFT CARAMEL
縱享
INDULGENT
HAZELNUT
焦糖 36%
CARAMéLIA
混合產(chǎn)地 BLEND
塔納里瓦 33%
TANARIVA
馬達加斯加
MADAGASCAR
SALTED CARAMEL
CARAMEL-COATED
B SI C
UITS
阿澤麗雅 35%
AZéLIA
混合產(chǎn)地 BLEND
高可可含量
COCOA-RICH
FRUITY
牛奶味
MILKY
香草
vanilla
COCOA–RICH
MALT
FARM-FRESH MILK
馬達加斯加
MADAGASCAR
FRESH
MILK
富含可可
新
鮮
的牛奶
焦
糖
餅干
海鹽焦糖
軟焦糖
麥芽
果味
榛果
牧場新鮮牛奶
絲滑的
旋律優(yōu)美的
陽光的
喜不自禁的
醇和的
BITTERSWEET
苦甜
谷物
CEREAL
純 素
34
白巧克力
WHITE CHOCOLATES
度思金黃巧克力 35%
BLOND DULCEY
伊芙瓦白巧克力 35%
IVOIRE
混合產(chǎn)地 BLEND
薩蒂利亞牛奶 38%
SATILIA LACTéE
混合產(chǎn)地 BLEND
混合產(chǎn)地 BLEND
|
餅干味
BISCUITY
A HINT
OF SALT
LICO
RIC
E
香草
VANILLA
FARM-FRESH MILK
FRES
H
M
LI K
平衡
BALANCED
WARM MILK
圓潤
ROUNDED
混合產(chǎn)地 BLEND
厄瓜多爾牛奶 35%
éQUATORIALE LACTéE
歐帕麗絲 33%
OPALYS
混合產(chǎn)地 BLEND
混合產(chǎn)地 BLEND
薩蒂利亞白 31%
SATILIA BLANCHE
溫暖奶香
新
鮮
的牛奶
微咸
甘草
牧場新鮮牛奶
微妙的
溫柔的
無法抗拒的
巧克力帶給我們的感覺:
HOW CHOCOLATE MAKES US FEEL :
主要印象
MAJOR
PROFIL
圖例:
LEGEND:
特別的
香味/味道
exceptional note
巧克力的名稱和可可占比
CHOCOLATE
源產(chǎn)地 ORIGIN
順滑
SOOTHING
令人印象深刻
REMARKABLE
適口
COMFORTING
特性
M NI OR NOTE次要
特
點 關于法芙娜 ABOUT VALRHONA
35
調(diào)溫技術
T?p??g Te?niqu?
調(diào)溫技術可使巧克力中的脂肪結(jié)晶成穩(wěn)定的均質(zhì)形式，獲得光亮、酥脆并能長時間保持不起霜的最終產(chǎn)品。
調(diào)溫巧克力時，工作室的溫度應盡可能保持穩(wěn)定，最好在18°C 至 20°C之間。始終在干燥、未冷卻的大理石
臺上操作。
Tempering is a technique which enables the fat in the chocolate to crystallize to a stable, homogenous form and to
obtain an end product which is glossy, crisp and will keep for a long time without blooming. While working with the
chocolate, keep the temperature in the work room as steady as possible, between 18°C and 20°C. Always work on a
dry, un-chilled marble slab,
1. 將巧克力加熱到T1溫度使其融化。
2. 調(diào)溫所需的巧克力，并留存一部分溫熱的巧克力。
3. 不斷攪拌剩余巧克力，使其溫度降至結(jié)晶溫度T2。
4. 停止降溫巧克力，通過添加適量溫度保持在T1的巧克力 / 通過水浴加熱 / 通過微波爐加熱（最高功率
400/500瓦，以防止巧克力焦化），將巧克力溫度調(diào)節(jié)到T3。
5. 確保調(diào)溫巧克力保持在T3操作溫度，不斷攪拌來確保巧克力溫度均勻。
1. Check that the temperature is T1.
2. Temper the required amount of couverture, making sure that you always have some warm couverture in reserve.
3. Stir regularly and check that it is crystallization temperature T2.
4. Stop cooling the mass and immediately raise the temperature to T3,by:
Adding warm couverture at T1 / Warming it in a bain-marie / Warming it in a microwave oven (400/500W max, so
as not burn it).
5. Check that the couverture is at working temperature T3 and stir regularly to ensure that the temperature, and thus
setting is evenly distributed.
36
調(diào)溫曲線
TEMPERING CURVE
融化
MELTING
結(jié)晶
CRYSTALLIZATION
操作溫度
WORKING BY HAND
50/55°C
28/29°C
31/32°C
45/50°C
27/28°C
29/30°C
40/45°C
26/27°C
28/29°C
黑巧克力
DARK CHOCOLATE
牛奶巧克力
MILK CHOCOLATE
白巧克力 / 金黃巧克力
WHITE CHOCOLATE /
BLOND CHOCOLATE
(伊芙瓦 IVOIRE 35% 28°C) (伊芙瓦 IVOIRE 35% 30°C)
關于法芙娜 ABOUT VALRHONA
INSPIRATION
ALMOND
靈感
扁桃仁
INSPIRATION
MATCHA
靈感
抹茶
35/40°C
26/27°C
30/31°C
40/45°C
27/28°C 30/31°C
INSPIRATION
STRAWBERRY
RASPBERRY
YUZU
PASSION FRUIT
靈感
草莓
覆盆子
柚子
百香果
35/40°C
27/28°C 30/31°C
37
38
P 40-42
P 43-47
P 48-49
P 50-54
P 55-56
技術建議
TECHNICAL RECOMMENDATIONS
脫穎之選
STAND OUT FROM THE CROWD
優(yōu)化內(nèi)餡質(zhì)地之選
FINESSE YOUR FILLINGS
經(jīng)典巧克力
YOUR ESSENTIAL CHOCOLATES
專業(yè)巧克力
PROFESSIONAL SIGNATURE CHOCOLATES
巧克力
CHOCOLATES
巧克力 CHOCOLATES
39
* 來自單一原產(chǎn)地的可可豆
* Cocoa beans from a single origin
我們的每款調(diào)溫巧克力均兼具風味與技術特性，適合幫助您打造精致亮澤的高品質(zhì)披覆
All our couvertures have been chosen for their flavor and technical characteristics so that you can make fine, glossy, high-quality coatings
.
調(diào)溫巧克力類型
COUVERTURES
成分
COMPOSITION
薩蒂利亞黑 62%
SATILIA NOIRE 62%
厄瓜多爾黑 55%
éQUATORIALE NOIRE 55%
薩蒂利亞牛奶 38%
SATILIA LACTéE 38%
厄瓜多爾牛奶 35%
éQUATORIALE LACTéE 35%
薩蒂利亞白 31%
SATILIA BLANCHE 31%
專業(yè)巧克力
PROFESSIONAL SI GNATURE
CHOCO LAT ES
調(diào)溫巧克力類型
COUVERTURES
成分
COMPOSITION
金黃度思 35%
BLOND DULCEY 35%
伊芙瓦 35%
IVOIRE 35%
歐帕麗絲 33%
OPALYS 33%
創(chuàng)意縱享巧克力
INDULG ENT CR EATIONS
調(diào)溫巧克力類型
COUVERTURES
成分
COMPOSITION
圭那亞 70%
GUANAJA 70%
加勒比 66%
CARA?BE 66%
佐克林 65%
XOCOLINE 65%
吉瓦那 40%
JIVARA 40%
甄選混合
BLENDS
調(diào)溫巧克力類型
COUVERTURES
產(chǎn)地
ORIGIN
成分
COMPOSITION
阿拉瓜尼 72%
ARAGUANI 72%
委內(nèi)瑞拉
VENEZUELA
糖 Sugar 27%
脂肪 Fat 44%
糖 Sugar 29%
脂肪 Fat 42%
糖 Sugar 32%
脂肪 Fat 40%
糖 Sugar 35%
牛奶 Milk 23%
脂肪 Fat 41%
糖 Sugar 31%
脂肪 Fat 41%
糖 Sugar 32%
脂肪 Fat 41%
糖 Sugar 35%
脂肪 Fat 39%
糖 Sugar 35%
脂肪 Fat 38%
糖 Sugar 37%
脂肪 Fat 39%
糖 Sugar 37%
脂肪 Fat 38%
糖 Sugar 43%
脂肪 Fat 38%
糖 Sugar 25%
牛奶 Milk 21%
脂肪 Fat 45%
糖 Sugar 30%
牛奶 Milk 23%
脂肪 Fat 43%
糖 Sugar 29%
牛奶 Milk 24%
脂肪 Fat 43%
糖 Sugar 43%
牛奶 Milk 22%
脂肪 Fat 41%
糖 Sugar 42%
牛奶 Milk 19%
脂肪 Fat 37%
糖 Sugar 43%
牛奶 Milk 19%
脂肪 Fat 39%
糖 Sugar 41%
牛奶 Milk 27%
脂肪 Fat 38%
糖 Sugar 32%
牛奶 Milk 32%
脂肪 Fat 44%
麥芽糖醇 Maltitol 34%
脂肪 Fat 43%
糖 Sugar 38%
牛奶 Milk 28%
脂肪 Fat 36%
糖 Sugar 38%
脂肪 Fat 43%
昵安菠 68%
NYANGBO 68%
加納
GHANA
阿帕可 66%
ALPACO 66%
厄瓜多爾
ECUADOR
曼特尼 64%
MANJARI 64%
馬達加斯加
MADAGASCAR
塔諾麗 64%
TA?NORI 64%
多米尼加共和國
DOMINICAN REPUBLIC
馬卡埃 62%
MACAé 62%
巴西
BRAZIL
庫歁貝 53%
HUKAMBI 53%
巴西
BRAZIL
艾曼迪卡 46%
AMATIKA 46%
馬達加斯加
MADAGASCAR
百益貝 46%
BAHIBé 46%
多米尼加共和國
DOMINICAN REPUBLIC
塔納里瓦 33%
TANARIVA 33%
馬達加斯加
MADAGASCAR
單一原產(chǎn)地
SINGLE ORIGIN*
我們的標志性產(chǎn)品
Our iconic products
制作披覆應該選擇哪些調(diào)溫巧克力？
WHICH COUVERTURES SHOULD YOU USE
FOR COATING?
40
巧克力 CHOCOLATES
巧克力
CHOCOLATES
雪葩
SORBETS
牛奶冰淇淋
MILK ICE CREAMS
冰淇淋
ICE CREAMS
軟冰淇淋
SOFT SERVE ICE
CREAMS
P125 圭那亞精華
P125 C?UR DE GUANAJA ??? ??? ?? ??匠心之源系列 80%
CONFECTION 80% ??? ??? ?? ??
?? ?? ? ?
? ?? ? ?
?? ?? ? ?
? ??? ??? ??
??? ?? ??
??? ?? ??
??? ?? ??焦糖 36%
CARAMéLIA 36% ?? ? ??
??? ? ??
?? ??? ??
?? ?? ??偏桃仁榛果醬 50%
ALMOND & HAZELNUT
PRALINé 50% ?? ??? ?? ?可可粉
COCOA POWDER ? ? ??
法芙娜學校推薦了一個適用于冰品食譜的巧克力系列。
L’école Valrhona recommends a selection of chocolates for iced recipes.
制作冰淇淋和雪葩該選用哪些巧克力？
WHICH CHOCOLATES SHOULD YOU USE
FOR ICE CREAMS AND SORBETS?
?可選用途
Possible use ??推薦使用
Recommended use ???此用途的理想產(chǎn)品
Ideal product for this use
金黃度思 35%
BLOND DULCEY 35%
伊芙瓦 35%
IVOIRE 35%
歐帕麗絲 33%
OPALYS 33%
加勒比 66%
CARA?BE 66%
吉瓦那 40%
JIVARA 40%
昵安菠 68%
NYANGBO 68%
馬卡埃 62%
MACAé 62%
庫歁貝 53%
HUKAMBI 53%
百益貝 46%
BAHIBé 46%
圭那亞 70%
GUANAJA 70%
41
法芙娜學校推薦使用不含添加可可脂的巧克力制作甘納許和奶油餡料。
L’école Valrhona recommends these chocolates, with no added cocoa butter,
for preparing ganaches and creams.
制作夾心餡料該選哪種巧克力？
WHICH CHOCOLATES SHOULD YOU USE
FOR FILLINGS?
P125 圭那亞精華
P125 C?UR
DE GUANAJA
這些巧克力在48頁上展示
These chocolates are shown on page 48
這些巧克力在49頁上展示
These chocolates are shown on page 49
巧克力
CHOCOLATES
巧克力
CHOCOLATES
原產(chǎn)地
ORIGIN
成分
COMPOSITION
成分
COMPOSITION
加納 80%
GHANA 80%
加納
GHANA
糖 Sugar 20%
脂肪 Fat 43%
多米尼加 80%
RéPUBLIQUE
DOMINICAINE 80%
多米尼加共和國
DOMINICAN REPUBLIC
糖 Sugar 20%
脂肪 Fat 43%
糖 Sugar 19%
脂肪 Fat 38%
單一原產(chǎn)地*
SINGLE ORIGIN*
甄選混合
BLENDS
* 來自單一產(chǎn)地的可可豆
* Cocoa beans from a single origin
這些巧克力不含添加可可脂，也適用于制作慕斯、奶油醬、
冰淇淋或雪葩。您可以通過每款巧克力的標識可了解其適
用場景。
The chocolates contain no added cocoa butter and are also
suitable for making mousses, crémeux, ice creams or sorbets.
Use each chocolate’s symbols to find out its potential uses.
42
牛奶巧克力
MILK CH OCO LAT E
黑巧克力
DARK CH OCO LAT E
名稱
NAME
成份
INGREDIENTS
藝塔酷嘉
ITAKUJA
糖 Sugar 44%
脂肪 Fat 37%
包裝規(guī)格
PACKAGING
3kg 巧克力幣狀/袋
bag of fèves
3kg 巧克力幣狀/袋
bag of fèves
保存期限
USE WITHIN*
14 個月months
科達芙卡 14 個月months
KIDAVOA
最低可可含量
MIN. COCOA%.
55%
50%
糖 Sugar 34%
牛奶 Milk 15%
脂肪 Fat 39%
表面披覆
COATING
制模MOLDING
排塊
BARS 慕斯MOUSSES 奶油&甘納許 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
—
—
藝塔酷嘉 ITAKUJA 55%
巴西單一原產(chǎn)地可可
Single Origin Brazil cocoa
果味&百香果
FRUITY & PASSION FRUIT -
濃烈的可可和百香果果香，讓人想要在
巴伊亞狂歡節(jié)上跟著節(jié)拍跳一段熱情的
桑巴舞。
Itakuja’s cocoa-rich, passion fruit notes
dance a passionate samba to the beat of
Bahia’s famous carnival.
科達芙卡 KIDAVOA 50%
馬達加斯加單一原產(chǎn)地可可
Single Origin Madagascar cocoa
高可可含量、果味&香蕉
COCOA-RICH, FRUITY & BANANA -
可可和香蕉的味道仿佛馬達加斯加阿卡
貝拉合唱團的溫暖音色和優(yōu)美旋律。
Kidavoa’s cocoa-rich banana notes lend
it a warm, melodic tone straight out of a
Madagascan acapella choir.
為了創(chuàng)造一個全新的味覺宇宙，法芙娜花了超過十年時間，與種植伙伴攜手合作，鉆研一個革命性的方法，
改變了在種植園內(nèi)處理可可豆的工序：當傳統(tǒng)發(fā)酵完成之后，我們通過添加天然富含糖的水果，進行了第二
次發(fā)酵，用水果的天然味道豐富了巧克力風味。
To create a new range of sensory possibilities, after over 10 years of working hand in hand with partner producers, Valrhona
has revolutionized the way it processes its cocoa in plantations. This innovative process is such that once the traditional
fermentation process is complete, we launch a second one by adding another ingredient – a fruit naturally rich in sugar,
which triggers a second phase of fermentation, enhancing the chocolates with the flavor of the fruit.
雙重發(fā)酵巧克力
DOUBLE FERMENTATION
始創(chuàng)于2015
CREATED IN 2015
USE WITHIN*Calculated based on the date of manufacture. Ideal Application. Recommended Application. The sugar percentage in a product refers to added sugars. It does not
represent the product’s entire sugar content. The fat percentage represents the product’s entire fat content. .
保存期限* 根據(jù)生產(chǎn)日期計算。 理想應用。 推薦應用。產(chǎn)品中的糖百分比指代添加糖。它不代表產(chǎn)品的全部含糖量。脂肪百分比代表產(chǎn)品的全部脂肪含量。
脫穎之選
Stand out from the crowd
巧克力 CHOCOLATES
43
靈感系列
INSPIRATION
靈感系列是法芙娜第一個水果和果仁系列，擁有天然的味道和顏色。法芙娜傾注所有的巧克力專業(yè)制造知識
來研發(fā)這個技術，將巧克力的質(zhì)感與水果濃郁味道和天然色彩完美融合。
Inspiration is Valrhona’s first range of fruit and nut couvertures, created with natural flavors and colors.All Valrhona’s
chocolate-making expertise has been used to develop this technical feat which combines the unique texture of
chocolate with the intense flavor and color of fruit.
掃一掃
了解更多詳情
Scan To Get More Information
堅果&甜扁桃仁
NUTS & SWEET ALMONDS -
清新的扁桃仁味帶我們在美妙夏日的杏
仁園里漫步。
The sweet, fresh almond notes of Inspiration
Almond take us on a stroll through an
almond orchard on a beautiful summer’s
day.
糖漬水果&草莓
CANDIED FRUIT & STRAWBERRY -
靈感草莓的甜蜜氣息讓人想起咬一口沾
滿新鮮果醬的餅干的喜悅。
The sweet candied notes of Inspiration
Strawberry call to mind the joy of biting
into a biscuit covered in fresh fruit jam.
熱帶水果&百香果
TROPICAL FRUIT & PASSION FRUIT -
靈感百香果濃郁的熱帶氣息讓人想到夏
日陽光下清爽的百香果雪葩。
The tropical, tangy notes of Inspiration
Passion Fruit hint at the freshness of a
passion fruit sorbet under the summer
sun.
靈感扁桃仁
ALMOND INSPIRATION
靈感草莓
STRAWBERRY INSPIRATION
靈感百香果
PASSIONFRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
糖漬水果&覆盆子
CANDIED FRUIT & RASPBERRY -
微酸的靈感覆盆子讓人想起自制覆盆子
果醬令人愉悅的香味。
Inspiration Raspberry, with its hint of
acidity, evokes the cheerful scent of
homemade raspberry jam.
靈感柚子
YUZU INSPIRATION
柑橘水果&柚子
CITRUS FRUIT & YUZU -
靈感柚子巧妙地傳達出日本標志性柑橘
類水果柚子的甜味和苦味，像初升的太
陽一樣耀眼。
Inspiration Yuzu wonderfully expresses
the sweetness and bitterness of the yuzu,
an iconic Japanese citrus fruit, dazzling
like the rays of the rising sun.
靈感抹茶
MATCHA INSPIRATION
抹茶&綠茶
MATCHA & GREEN TEA -
清新的植物氣息與細膩微苦交織，靈感
抹茶喚起日式茶道的靜謐氛圍，讓抹茶
的醇香與柔和甜感優(yōu)雅相遇。
With its vegetal notes and subtle bitterness, Matcha Inspiration echoes the serenity
of a Japanese tea ritual, where the aroma
of matcha meets gentle sweetness.
新品
N EW
44
USE WITHIN*Calculated based on the date of manufacture. Ideal Application. Recommended Application. The sugar percentage in a product refers to added sugars. It does not
represent the product’s entire sugar content. The fat percentage represents the product’s entire fat content. .
保存期限* 根據(jù)生產(chǎn)日期計算。 理想應用。 推薦應用。產(chǎn)品中的糖百分比指代添加糖。它不代表產(chǎn)品的全部含糖量。脂肪百分比代表產(chǎn)品的全部脂肪含量。
靈感扁桃仁
ALMOND
INSPIRATION
靈感草莓
STRAWBERRY
INSPIRATION
靈感百香果
PASSION FRUIT
INSPIRATION
靈感覆盆子
RASPBERRY
INSPIRATION
靈感柚子
YUZU
INSPIRATION
名稱
NAME
可可脂 cocoa butter 31%
杏仁粉
Almond cake powder 31%
糖 Sugar 39% 脂肪 Fat 42%
可可脂 cocoa butter 38%
草莓粉
Powdered strawberry 14%
糖 Sugar 47% 脂肪 Fat 39%
可可脂 cocoa butter 32%
百香果汁粉
Powdered passion fruit juice 17%
糖 Sugar 60% 脂肪 Fat 34%
可可脂 cocoa butter 36%
覆盆子粉
Powdered raspberry 12%
糖 Sugar 52% 脂肪 Fat 37%
可可脂 cocoa butter 34%
柚子汁粉
Powdered yuzu juice 2%
糖 Sugar 55% 脂肪 Fat 35%
成份
INGREDIENTS
— —
— —
— —
—
—
—
表面披覆
COATING
制模MOLDING
排塊
BARS 慕斯MOUSSES 奶油&甘納許 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
包裝規(guī)格
PACKAGING
3kg 巧克力幣狀/袋
bag of fèves
1kg/3kg 巧克力幣狀/袋
bag of fèves
1kg/3kg 巧克力幣狀/袋
bag of fèves
1kg/3kg 巧克力幣狀/袋
bag of fèves
1kg/3kg 巧克力幣狀/袋
bag of fèves
保存期限 USE WITHIN*
14個月months
10個月months
10個月months
10個月months
靈感抹茶
MATCHA
INSPIRATION
可可脂 cocoa butter 35%
抹茶粉
Matcha powder 8.1%
糖 Sugar 56% 脂肪 Fat 36%
— 1kg/3kg 巧克力幣狀/袋
bag of fèves 10個月months
10個月months
巧克力 CHOCOLATES
45
黑巧克力
DARK CH OCO LAT E
這個系列帶您感受一整套奢華、獨特的巧克力體驗。讓您暢享全新的巧克力風味，激發(fā)您的創(chuàng)造力。
With this range, you can explore a whole palette of gorgeous, original chocolate experiences. They will introduce you to new
flavors and spark your creativity too.
牛奶巧克力
MILK CH OCO LAT E
阿澤麗雅具有令人難以抗拒的烤榛果香，就
像在冬天的第一場雪里，裹著一條溫暖的天
鵝絨毯。
Azélia’s indulgent notes of toasted hazelnut feel every bit as velvety as a warm
down blanket on winter’s first icy days.
阿澤麗雅 AZéLIA 35%
縱享&榛果
INDULGENT & HAZELNUT -
焦糖 CARAMéLIA 36%
縱享&海鹽焦糖
INDULGENT & SALTED CARAMEL -
焦糖巧克力的柔滑口感和咸焦糖味在入口的
一瞬間，就能讓你綻放笑容，讓你想起被好
友環(huán)繞的美好時光。
Caramélia’s chocolatey smoothness and
indulgent salted caramel notes instantly
bring a smile to your face, conjuring up
memories of wonderful times spent with
friends.
佐克林的雅致苦味和濃郁香草味像吉他上的
音符一樣輕快。
Xocoline’s bitter, tangy vanilla notes ring
out with a light playfulness like music
strummed on a guitar.
佐克林 XOCOLINE 65%
甜香辛、苦甜&微酸
SWEETLY SPICED, BITTERSWEET &
A HINT OF ACIDITY -
創(chuàng)意縱享巧克力系列
INDULGENT CHOCOLATES 掃一掃
了解更多詳情
Scan To Get More Information
46
白巧克力
WHITE CH OCO LAT E
伊芙瓦 IVOIRE 35%
平衡&溫暖奶香
BALANCED & WARM MILK -
伊芙瓦白巧克力令人安定的熱牛奶味讓
人想起孩童的笑聲和純真的快樂時光。
Ivoire white chocolate’s comforting notes
of hot milk recall the sound of children’s
laughter as they share moments of pure
joy together.
歐帕麗絲 OPALYS 33%
香草&新鮮牛奶
VANILLA & FRESH MILK FLAVOR -
這款輕甜白巧克力細膩的牛奶和香草味
讓人聯(lián)想到春天山頂純潔的雪花。
Opalys is a white chocolate with the merest
hint of sweetness whose delicate milky,
vanilla flavor conjures up all the purity of
a mountaintop snow shower in spring.
麥芽糖醇
Maltitol 34%
脂肪 Fat 43%
歐帕麗絲
OPALYS
焦糖
CARAMéLIA
阿澤麗雅
AZéLIA
伊芙瓦
IVOIRE
名稱
NAME
成份
INGREDIENTS
—
—表面披覆
COATING
制模MOLDING
排塊
BARS 慕斯MOUSSES 奶油&甘納許 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
佐克林
XOCOLINE
糖 Sugar 34%
牛奶 Milk 20%
脂肪 Fat 38%
可可脂
cocoa
butter
35%
可可脂
cocoa
butter
33%
最低可可含量
MIN. COCOA%.
65%
36%
35%
糖 Sugar 30%
牛奶 Milk 21%
脂肪 Fat 44%
糖 Sugar 43%
牛奶 Milk 22%
脂肪 Fat 41%
糖 Sugar 32%
牛奶 Milk 32%
脂肪 Fat 44%
包裝規(guī)格
PACKAGING
3x1kg 磚塊
slabs
1kg/3kg 巧克力幣狀/袋
bag of fèves
1kg/3kg 巧克力幣狀/袋
bag of fèves
3kg 巧克力幣狀/袋
bag of fèves
1kg/3kg 巧克力幣狀/袋
bag of fèves
保存期限
USE WITHIN*
18個月months
15個月months
10個月months
12個月months
15個月months
USE WITHIN*Calculated based on the date of manufacture. Ideal Application. Recommended Application. The sugar percentage in a product refers to added sugars. It does not
represent the product’s entire sugar content. The fat percentage represents the product’s entire fat content. .
保存期限* 根據(jù)生產(chǎn)日期計算。 理想應用。 推薦應用。產(chǎn)品中的糖百分比指代添加糖。它不代表產(chǎn)品的全部含糖量。脂肪百分比代表產(chǎn)品的全部脂肪含量。
巧克力 CHOCOLATES
47
加納 GHANA 80%
加納可可豆，
塔爾夸與阿辛福蘇產(chǎn)區(qū)
Ghana cocoa beans,
Tarkwa and Assin Fosu Districts
香草、烘烤堅果、
苦味&高可可含量
VANILLA, TOASTED NUTS,
BITTERNESS & COCOA-RICH -
加納80%散發(fā)出香草和椰子的甜香，以
及烘烤堅果和濃郁可可風味，讓人仿佛
置身于加納種植園。
Ghana 80%, with its sweet notes of
vanilla and coconut, roasted nuts and
cocoa, whisks us away to the heart of
Ghana’s plantations.
專為內(nèi)餡打造，無可可脂添加
Your fillings
with no added cocoa buffer
匠心之源
CONFECTION
黑巧克力
DARK CH OCO LAT E
新 品
NEW PRODUC TS
沒有添加可可脂
No added cocoa butter沒有添加可可脂
No added cocoa butter
這些巧克力可體現(xiàn)一種或多種風土特征。如同受保護地理標志產(chǎn)品，特級單一原產(chǎn)地巧克力真正展現(xiàn)了其原產(chǎn)地的
風味特征，充分呈現(xiàn)了原產(chǎn)地風土的精致與濃郁。
These chocolates can be characteristic of one or more terroirs. Similarly to a product with a protected geographical
indication, Grand Cru Single Origin chocolates are truly representative of their origin’s aromatic profile,
so they reveal all the finesse and intensity of their home terroir.
多米尼加共和國可可豆，杜阿爾特省產(chǎn)區(qū)
Dominican Republic cocoa beans,
Duarte Province
濃烈、成熟果香、
苦味&高可可含量
TANGY, RIPE FRUIT, BITTER
& COCOA-RICH -
多米尼加80%具有成熟水果的濃烈香氣
和細膩的可可風味，讓我們領略圣多明
各島的秘密。
République Dominicaine 80%, with its
tangy notes of ripe fruit and more subtle
cocoa notes, lets us in on the secrets of
the island of Santo Domingo.
多米尼加 80%
RéPUBLIQUE
DOMINICAINE 80%
該系列巧克力不適用于調(diào)溫、制模及披覆。
THESE CHOCOLATES ARE NOT SUITABLE FOR TEMPERING, MOLDING AND COATING.
單一原產(chǎn)地
SINGLE ORIGIN
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USE WITHIN*Calculated based on the date of manufacture. Ideal Application. Recommended Application. The sugar percentage in a product refers to added sugars. It does not
represent the product’s entire sugar content. The fat percentage represents the product’s entire fat content. .
保存期限* 根據(jù)生產(chǎn)日期計算。 理想應用。 推薦應用。產(chǎn)品中的糖百分比指代添加糖。它不代表產(chǎn)品的全部含糖量。脂肪百分比代表產(chǎn)品的全部脂肪含量。
巧克力 CHOCOLATES
黑巧克力濃縮精華
DARK CHOCOLATE CONCENTRATE
加納
GHANA
多米尼加
RéPUBLIQUE
DOMINICAINE
甄選混合
BLENDS
P125 圭那亞精華
C?UR DE GUANAJA
誕生于2008年
CREATED IN 2008
濃縮巧克力
CHOCOLATE CONCENTRATE
圭那亞精華可用于：
- 香味濃烈的巧克力產(chǎn)品
- 味道濃郁、口感多變的巧克力味冰淇淋
- 具有無與倫比的醇厚巧克力味的甘納許
With C?ur de Guanaja, you can achieve:
- Chocolate products with strong aromatic potential
- Intensely chocolatey ice creams with a more malleable texture
- Ganaches with an incomparably intense chocolate flavor
最低可可含量
MIN. COCOA%.
成份
INGREDIENTS 表面披覆
COATING
制模MOLDING
排塊
BARS 慕斯MOUSSES 奶油&甘納許 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
保存期限
USE WITHIN*
包裝規(guī)格
PACKAGING
80% 糖 Sugar 20%
脂肪 Fat 43%
糖 Sugar 20%
脂肪 Fat 43%
— — — 3kg 巧克力幣狀/袋
bag of fèves
3kg 巧克力幣狀/袋
bag of fèves
18個月months
— — — 18個月months
— — — 1kg 巧克力幣狀/袋
bag of fèves 80% 18個月months
80%
糖 Sugar 19%
脂肪 Fat 38%
名稱
NAME
P125 圭那亞 精華
DE GUANAJA
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黑巧克力
DARK CH OCO LAT E
阿比納 ABINAO 85%
苦甜、木香&生可可
BITTERSWEET, WOODY
& RAW COCOA -
阿比納原始、濃郁的木質(zhì)香味和苦味讓
你仿佛置身被黑夜籠罩的廣袤非洲叢林。
Abinao’s raw, woody intensity and bitterness capture the essence of an immense
African jungle shrouded by a dark night.
科曼圖 KOMUNTU 80%
苦甜、木香&烘烤可可碎豆
BITTERSWEET, WOODY
& ROASTED COCOA NIBS -
為慶祝法芙娜100周年，我們與你共同
創(chuàng)造了科曼圖80%黑巧克力。其甄選混
合可可含有一種獨特的芳香特征，濃郁
的苦木質(zhì)味伴有烘烤可可碎豆的香氣。
To celebrate our 100th anniversary, we have
created Komuntu 80% with you. The blend
of cocoas has a singular aromatic character,
with a powerful bitter woody flavor underpinned with notes of toasted nibs.
圭那亞 GUANAJA 70%
平衡、烘烤&苦味
BALANCED, ROASTED
& BITTERNESS -
圭那亞濃烈、苦澀的可可味道就像木管
樂器的溫暖音色與慶祝樂曲和打擊樂器
的柔和節(jié)奏，它們交織在一起，具有安
撫人心的力量。
Guanaja’sforceful tanginess and its com- forting notes of bitter cocoa nibs call and
respond like the warm, harmonious tones
of woodwind instruments intermingling
with celebratory song and the gentle
rhythm of a percussion section.
經(jīng)典巧克力
Your Essential Chocolates
無論巧克力專家還是甜點專家，選擇原材料時應當考慮三大要素：味道、產(chǎn)地和工藝特征。
法芙娜提供多種系列的巧克力，這些產(chǎn)品可根據(jù)美食專業(yè)人士的不同需求，量身定制。他們可發(fā)揮才
能，對這些產(chǎn)品進行一番創(chuàng)造性的改造。
Whether you’re a chocolate or pastry professional, the criteria to take into account when you’re choosing
ingredients are flavor, but also origins and technical characteristics.
Valrhona has different families of chocolates, so we can provide professionals with a large range of
products suited to all their needs and that they can then transform using all their talent and flair.
通過甄選混合專業(yè)級系列，法芙娜為巧克力提供了更復雜，獨特的風味。
法芙娜從世界各地采集的優(yōu)質(zhì)可可，使得我們可以混合出獨具特色且具有高度一致性的風味。我們混合了不同
原產(chǎn)地的珍貴稀有的可可，精心挑選其香氣味譜。然后通過復雜精準的工藝將混合的味道更加經(jīng)典的還原出來。
With its Mariage de Grands Crus Blends range, Valrhona provides chocolate blends with complex, genuinely exclusive
flavors.
Thanks to its cocoa bank, Valrhona composes chocolates of inimitable, constant flavor. This is the result of the way they
blend luxury cocoas of different varieties and origins, which have been selected for their complementary aromatic potential.
They then use a precise manufacturing process to bring out the very essence of each blend.
甄選混合
BLENDS 掃一掃
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百年限定款
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