产品目录bp

有使命的道德美食 Ethically minded 6y vocahion

食材运输长途跋涉，农业活动缺乏监管，森林资源滥砍滥伐……如果高端食品，尤其是高端巧克力，因为环境、社会和健康问题陷入困境会怎样？

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?

长久以来，法芙娜一直非常关注我们的业务与产品对人类和地球造成的影响。对于我们应该坚持怎样的立场，我们未曾犹豫不决，浪费时间。自2002年始，我们就通过“长存”计划正式确立了我们的可持续发展战略。从那以后，我们一直以“携手共创，美好未来”为使命宣言，致力于展现承诺的力量。

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, wedefined ourselves as a company whose mission statement, "Together, good becomes better", conveys the strength of the commitment.

日复一日，法芙娜专注于打造更公平、更可持续的可可产业，倡导尊重人类，珍惜资源，爱护地球。我们的可可豆100%可直接追溯到生产者。为确保这一点，我们与16,979名生产者保持着亲密的合作关系，与此同时，致力于改善他们的生活条件，为他们的孩子提供教育机会，支持他们开展可持续的农业实践。此外，我们的供应链不涉及任何森林砍伐。

The 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.

秉持这一理念，法芙娜将积极创造更具道德意识的美食，这一承诺已融入我们的日常工作。其目的是推动一场团结整个美食界的集体运动，呼吁大家突破现状，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.

展望未来的美食发展，我们对许多问题展开了重新思考，包括如何挑选当地食材、尊重季节性、回收废物、创造循环经济、减少能源和食物浪费、尊重生物多样性和展现社区价值等等。立足于未来视角，我们重新审视了许多做法。

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.

正因如此，法芙娜为当代和未来世代的人们创造了许多色香味俱佳且能为世界带来更多积极影响的美食。我们每个人都可以在推动变革的过程中贡献自己的一份力量，《道德美食手册》将成为我们的最佳指南，在变革过程中为我们的合作伙伴提供支持。法芙娜研发甜点师 Frédéric Bau 在其所撰写的《合理纵享》一书中也表达了同样的理念，并分享了他对美食行业的新愿景，为我们提供了更健康、更美味、更具道德意识的甜点食谱。

This 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 - The 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.

得益于坚持不懈的努力，法芙娜于2020年1月通过严苛审核，荣 膺共益企业认证。共益企业认证旨在表彰全球范围内恪守承诺， 兼顾经济、社会和环境效益的公司。对法芙娜而言，这一认证 充分证明我们非常重视巧克力生产所带来的影响。 Thanks 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. This certification is tangible proof that we take our chocolate's impact seriously.

“享卓越美食，行有益之事”，这一愿景从未像现在这样迫切。

Doing good things with good food has neves been more usgent.

目录 CONTENTS

1

亮点与创新
HIGHLIGHTS
AND INNOVATIONS
P8-9 圭那亚40年40 YEARS OF GUANAJA
P 10 深棕系列OMBRÉS
P 11 匠心之源系列CONFECTION
P 12 灵感系列INSPIRATION

巧克力 CHOCOLATES

P40-42 技术建议 TECHNICAL RECOMMENDATIONS
P 43-47 脱颖之选 STAND OUT FROM THE CROWD
P 48-49 优化内馅质地之选 FINESSE YOUR FILLINGS
P50-54 经典巧克力 YOUR ESSENTIAL CHOCOLATES
P55-56 专业巧克力 PROFESSIONAL SIGNATURE CHOCOLATES

5

餐饮系列SERVICE PRODUCTS

P 66 即可装填 BASES
P 67 巧克力配料 GARNISHES
P68-69 巧克力装饰 DECORATIONS
P 70 饮品专用巧克力 CHOCOLATE FOR DRINKS
P 71 纯可可产品 ABSOLUTELY COCOA

关于法芙娜ABOUT VALRHONA

P16-17 携手共享无限之巧IMAGINING THE BEST OF CHOCOLATE
P18-19 品牌历史线BRAND HISTORY
P20-21 先驱PIONEERS
P22-23 巧克力制作过程CHOCOLATE MAKING PROCESS
P24-25 巧克力成型过程CHOCOLATE MOLDING PROCESS
P27-28 我们的可持续发展策略OUR SUSTAINABLE APPROACH
P29 法芙娜学校L'ECOLE VALRHONA
P30-31 可可风味库COCOA LIBRARY
P32-35 品鉴指南TASTING GUIDE
P36-37 调温技术TEMPERING TECHNIQUES

果仁酱&坚果产品 PRALINÉ & NUT PRODUCTS

P 60 烘烤风味果仁酱 RAW PRALINÉS
P 61 浓郁焦糖果仁酱 CARAMELIZED PRALINÉS
P 62 坚果香气果仁酱 NUTTY PRALINÉS
P 63 吉安杜佳榛果巧克力 GIANDUJA-STYLE

6

零售巧克力系列B TO C RANGE

P74-75 巧克力排块 CHOCOLATE BARS
P76-77 便携装巧克力 AMENITIES
P78-79 巧克力礼盒 CHOCOLATE GIFT BOXES

2026年亮点与创新HIGHLIGHTSANDINNOVATIONSIN 2026

P 8-9 圭那亚40年40 YEARS OF GUANAJA

P 10 深棕系列

P11 匠心之源系列CONFECTION

P 12 灵感系列INSPIRATION

GUANAJA圭那亚 4O YEARS OF EXPLORATION40年探索之旅

诞生于1986年的圭那亚70%黑巧克力，已成为全球厨师不可或缺的专业之选。作为首款标注可可含量的黑巧克力，它开创了更精准、更专业、更富创意的风味探索之路。

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.

独特调配专业技艺UNIQUE BLENDING EXPERTISE

圭那亚由顶级可可调配而成，旨在呈现稳定且精准掌控的香气特质。作为法芙娜的标志性风味，它具有独特的苦味、悠长余韵与均衡的醇厚感。

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.

专为专业人士打造的巧克力 A CHOCOLATE DESIGNED FOR PROFESSIONALS

源于与甜点厨师们携手开展的先锋探索，圭那亚始终是值得信赖的技术工具，广泛适用于烘焙甜点、巧克力及餐饮创作。其结构与浓郁风味确保在甘纳许、制模巧克力、奶油、冰淇淋或披覆应用中皆能稳定呈现卓越效果。

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年创意启迪40 YEARS OF INSPIRATION

圭那亚作为法芙娜的标志性产品，持续赋能创作者的表达与 突破。这款巧克力标准严苛、管控精确，其价值历久弥新。 Guanaja is a Valrhona icon which continues to support makers with their creations. This chocolate is demanding, meticulously controlled, and more relevant than ever.

圭那亚承载着40年探索积淀——而这仅仅是序章。 Guanaja means 40 years of exploration - and this is just the beginning.

深棕系列Ombrés

深棕系列巧克力打破所有风味常规，将牛奶的醇厚与可可的浓郁完美融合。

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 悦体验，每次品尝都是感官觉醒的邀约。 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.

较牛奶巧克力甜度更低、可可风味更为浓郁，深棕系列让每一款甜点创作都实现浓郁与甜美的完美平衡。

Less sweet and more richly cocoa flavored than milk chocolate,
Ombrés strike the perfect balance
between intensity and sweetness in each creation.

前所未有的馥郁香气，同时保留牛奶般柔润而令人沉醉的甜感

Unprecedented aromatic power, but still with a milky, indulgent sweetness

该系列产品带来意想不到的味觉体 验，为牛奶巧克力开拓全新维度 A range that surprises and lends a new dimension to milk chocolate

匠心之源80% Confection 80%

凭借恰到好处的可可强度，让您为每一道食谱匹配最契合 的巧克力。
You can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity.

可可强度及其变化 Cocoa intensity and its variations

本系列两款单一原产地80%巧克力不含添加可可脂。

This range of two Single Origin 80% chocolates contains no added cocoa butter.

借助法芙娜学院的创新成果，通过调节可可强度满足创作需求，重新构思您对巧克力的技术运用。

Rethink your technical approach to chocolate in your creations by managing the cocoa's intensity to suit your needs, thanks to the innovative work of L'École Valrhona.

强劲 POWERFUL强度 INTENSITY

均衡 BALANCED强度 INTENSITY

轻盈 LIGHT强度 INTENSITY

两种香气特征，各具风土印记 Two aromatic profiles, each reflecting aterir

加纳80%GHANA 80%

香草、烘烤坚果味VANILLA, ROASTED NUTS多米尼加 80%RÉPUBLIQUEDOMINICAINE 80%

酸味，成熟水果味TANGY, RIPE FRUIT

专为特定用途打造的系列 A range designed for specific uses

适用于夹心（奶油酱、甘纳许）、慕斯、海绵蛋糕、舒芙蕾及冰淇淋。不适用于外层披覆与制模。

Perfect for middles (crémeux, ganache), mousses, sponges, soufflés and ice creams.
Not suitable for coating and molding.

+

灵感系列Inspiration

以灵感系列突破水果及植物基甜品的常规，探索全新可能性，开启难忘的感官体验。 With Inspiration, break the rules of fruit and plant-based cuisine. Explore new possibilities and unlock unforgettable sensory experiences.

100%天然风味与色泽。每款产品皆展现原料本真的丰盈滋味，不含任何人工香料或防腐剂。

100% natural flavor and color. Each variety reveals the authentic richness of its ingredients, with no artificial flavors or preservatives.

可可脂的酥脆顺滑质地，与水果和茶的浓烈风味及鲜亮色泽完美融合。该系列的操作方式如同调温巧克力，但调温参数各自独立。

Cocoa butter's crisp-yet-smooth texture combines with the bold flavor and vibrant color of fruits and tea. This range works just like couverture chocolate but has its own tempering temperatures.

水果或抹茶Fruit ormatcha tea

浓郁 Intense

绚丽色彩与浓郁风味构成感官盛宴，层层唤醒味觉记忆。每一口都强劲而鲜明，令人难以忘怀。

A palette of vibrant colors and intense flavors designed to awaken the senses. Every taste offers something unique, intense, unforgettable.

可可脂Cocoa butter和少许卵磷脂and a pinch of lecithin

这是一场纯粹的风味情绪表达。该系列鼓励发挥创造力，打破传统，以意想不到的色彩与风味，令人惊喜。

This is true flavor emotion. The range celebrates creativity and breaks from tradition to deliver unexpected colors and flavors that surprise and stay with you.

=
糖 Sugar

灵感系列巧克力Inspiration beans

全新灵感抹茶加入现有的五款水果巧克力阵容，展现法芙娜标志性的浓郁风味与100%天然色泽工艺。

New Matcha Inspiration joins our range of five fruit couvertures, showcasing Valrhona's signature expertise with intense flavors and 100% natural colors.

向绿色致意：灵感抹茶系列震撼登场！

SAY HELLO TO GREEN: INTRODUCING MATCHA INSPIRATION!

全新味道，全新色彩：灵感抹茶重新诠释植物基风味。浓郁而不失优雅的平衡之作，以全新形态展现抹茶的丰厚层次。

New taste, new color: Matcha Inspiration is plant-based flavor, reinvented. The perfect blend: intense yet refined. Reveal matcha's rich flavor in a whole new form.

甄选自日本优质供应商的特级抹茶，层次复杂而深邃。植物气息与苦味交融，叠 加烘焙与鲜味余韵，呈现独特的风味轮廓。

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.

关于法芙娜ABOUTVALRHONA

P16-17携手共享无限之巧 IMAGINING THE BEST OF CHOCOLATE

P18-19 品牌历史线BRAND HISTORY

P 20-21 先驱PIONEERS

P22-23 巧克力制作过程CHOCOLATE MAKING PROCESS

P24-25 巧克力成型过程 CHOCOLATE MOLDING PROCESS

P27-28我们的可持续发展策略OUR SUSTAINABLE APPROACH

P29 法芙娜学校L'ECOLE VALRHONA

P30-31 可可风味库 COCOA LIBRARY

P32-35 品鉴指南

P36-37 调温技术TEMPERING TECHNIQUES

携手共享无限之巧 Imagining the best of chocdate

自1922年以来，法芙娜一直陪伴西点师的美食之旅，也是制定市场标准的先驱。法芙娜的愿景是携手共享无限之巧。我们信赖合作的力量。我们坚信，分享经验可以持续推动巧克力领域的发展。

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.

携手共享无限之巧，我们首先要在地球上寻找优质可可。

TO IMAGINE THE BEST OF CHOCOLATE, WE MUST FIRST SCOUR THE PLANET FOR FINE COCOA.

承担该任务的是我们的采购团队。他们在全球精心挑选特色可可品种，并与生产者建立长期合作关系。通过这种合作方式，我们不断加深对可可的理解，甚至直接负责部分种植园的生产，从而为可可种植、发酵和干燥等巧克力制作过程的每一阶段注入创新力量，让可可香气更为丰富多样。由于种植园决定了可可的未来，我们和可可生产合作伙伴共同在当地作出承诺。我们致力于改善当地社区状况，并通过可可森林计划研发未来的可可种植技术。

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.

携手共享无限之巧，需要雄心壮志。

TO IMAGINE THE BEST OF CHOCOLATE, YOU NEED AN AMBITION.

我们的目标是持续完善巧克力生产工艺，凭借不断丰富的风味类型来突破创意界限，并掀起巧克力领域革新浪潮。从专业巧克力、巧克力糖果、巧克力装饰到零食巧克力，我们丰富多样的产品系列旨在为您开辟新视野。我们为您提供品质和口味稳定的产品，让您自信施展才华。我们承诺保护环境，提供生产过程透明可追溯的可靠产品，是值得您信赖的负责任合作伙伴。我们的卓越产品有：甄选巧克力（曼特尼）、以及P125圭那亚精华、度思金黄巧克力，灵感等先驱系列。法芙娜为您的西点创作带来全新可能。

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.

最后也同样重要的一点，携手共享无限之巧的关键在于分享。

LAST BUT NOT LEAST, TO IMAGINE THE BEST OF CHOCOLATE, IT IS ESSENTIAL TO SHARE.

分享专业知识，让每个人都能继续进步。法芙娜学校作为巧克力专业培训中心，为您提供技能培训和相关支持。加入我们的网络，就能和他人交流技术，分享技巧和食谱，获取充沛灵感，完善技能并不断提升。近30年来，我们通过举办西点世界杯、巧克力厨师大赛等活动，积极鼓励创意西点制作。我们设立了巧克力博物馆，又和博古斯学院、费朗迪高等厨艺学院等食品行业培训学校合作，致力于培养未来人才，为行业发展做出贡献。法芙娜让您和热爱巧克力的同行倾心交流，共同成长。

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.

With Valrhona, you are part of forging a sustainable future for cocoa. •<br>和法芙娜一起为可可打造可持续未来。

重要日期

法芙娜的历史IN VALRHONA'S HISTORY

1922

位于阿尔代什省的甜点及糖果师 AlbéricGuironnet在坦耶尔米塔格的一家旧细木工作坊创立了Chocolaterie du Vivarais。他非常注重产品的品质，亲自烘烤可可豆;过硬的专业技术与对产品质量的严格把关使他成为了其他制造商和甜点师的供应商。

Albéric Guironnet, a pastry maker and confectioner based in Ardèche, founded the Chocolaterie du Vivarais in a former woodshop in Tain l'Hermitage. He was very attentive to quality, so he roasted his cocoa beans himself; this enabled him to become a supplier for other makers and pastry chefs.

1948

法芙娜巧克力店在坦耶尔米塔格正式开 业。 The store opened in Tain l'Hermitage.

1947

该巧克力公司在专业领域取得越来越高的知名度，并开始快速发展。为了拓展商业规模，Albert Gonnet创建了“Valrhôna”品牌，其名称为“Vallée du Rhône”的缩写，意为罗纳河边的山谷。

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 "Valrhôna", which was short for "Vallée du Rhône" [or Rhone Valley].

1948

法芙娜的第一款标志性产品-Rinette 巧克力糖果诞生，在坦耶尔米塔格工厂由纯手工作而成。其与Albert Gonnet的女儿(简Catherine)同名。

The Valrhona brand's first iconic product - the Rinette chocolate bonbon - remains as relevant as ever. In fact, it's still handmade at Tain l'Hermitage. It shares its name with Albert Gonnet's daughter, Catherine [or Rinette for short).

1986

通过混合不同类别的甄选可可豆，法芙娜创造了可可含量高达70%的黑巧克力：圭那亚。即刻在专业人士和消费者中获得了成功。作为咖啡的理想伴侣，其以5克一口大小的包装形式呈现于雪茄盒形的金属容器中。

By blending together different Grand Crus, Valrhona created the world's most bitter chocolate, Guanaja 70%. It was a near-instant success with professionals and consumers alike. The ideal accompaniment to coffee, it was presented in 5g "bitesize" squares in a metal container inspired by cigar boxes.

1987

法芙娜“巧克力爱好者俱乐部”化身为CercleV，汇集了各行业甜点专业人士，包含甜品店和餐厅行业。法芙娜会员在这里自由交流，碰撞出创新的火花，孕育出全新灵感，并且可以获取独家优惠，帮助他们创造未来的美食风尚。

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.

1989

第一所法芙娜学校在坦耶尔米塔格成立。成为法芙娜与制造商和甜品师分享专业知识的平台。作为至臻巧克力的中心，法芙娜学校成为了真正的创意和创新枢纽，为行业孕育、迸发出新的灵感。自1989年以来，其他三家法芙娜学校纷纷创立，于2007年、2010年、2015年先后于日本东京、法国维罗弗莱(现已迁至巴黎)和美国布鲁克林区开设了分校。

The École du Grand Chocolat is founded in Tain l'Hermitage. It enabled Valrhona to share its expertise with professionals and chefs. 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 latest inspirations 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

法芙娜与Gabriel Paillasson联合创立了西点世界杯，重申对美食行业的承诺。该比赛（决赛每隔一年在法国里昂国际酒店餐饮业博览会举行）为许多才华横溢的西点人才提供绽放光彩的舞台，并塑造了几代西点师的未来。

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.

1990

法芙娜创造了曼特尼64%，第一款马达加斯加单一原产地巧克力，凭借法芙娜与当地生产商建立的强大合作伙伴关系，曼特尼的生产过程严格符合了道德和质量的高标准。

Valrhona was 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 standards were firmly in place.

1992

在安第斯山脉脚下，El Pedregal 种植园是世界上奢华可可种植的核心地带之一，培育着稀有的Porcelana可可品种。法芙娜于1992年开发该种植园，并拥有独家生产权。

At the foot of the Andes, the El Pedregal plantation is one of the world's heartlands for luxury cocoa, including the rare Porcelana variety. Valrhona created this plantation in 1992 to preserve the variety, making it a producer in its own right.

2001

巧克力“币”概念正式推出。 The chocolate "fève" concept is launched.

2002

法芙娜商业基金会，又名法芙娜风味基金 会，在成立之初就秉持着双重目标。其一 是增进儿童及其家人对世界上多种美食风 味的理解，加深对健康、多样化饮食的认 识。其二是培养年轻人对甜点行业的兴 趣，并带领他们迈出接受培训的第一步。 When it came into being, the Valrhona Business 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 was to foster young people's interest in dessert professions and take them on their first steps towards training.

2010

在Frédéric Bau的指导和与Pierre Hermé合作下，《巧克力百科全书》出版了，其汇总了法芙娜包罗万象的巧克力专业知识。该书共涵盖100多个食谱，从基础食谱到创意食谱应有尽有。

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.

2012

在一次教学演示中，Frédéric Bau曾不小心将白巧克力留在了水浴加热中。巧克力呈现出金黄的颜色，并散发出酥饼和焦糖牛奶的香气。法芙娜历时八年研究，完善了度思的配方，研发出首款金黄巧克力。

During one of his cookery demonstrations, Frédéric Bau once absent-mindedly left his white chocolate in the bain-marie. The chocolate 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.

2013

法芙娜的巧克力博物馆于2013年盛大开幕。通过提供感官体验，组织甜品工坊，参观虚拟种植园以及探秘巧克力工厂幕后，将对优质巧克力的热爱传递给每一代人。

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.

2016

凭借其毋庸置疑的技术实力，法芙娜研发了灵感系列，这是有史以来第一款水果及果仁系列。为甜点师带来了水果风味的巧克力产品。可可脂、糖和水果完美结合，有着100%天然浓郁的风味和颜色。灵感系列在2017年法国里昂国际酒店餐饮业博览会上赢得了创新大奖。

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.

2020

Corporation

法芙娜荣获共益企业认证。通过加入共 益企业组织，法芙娜重申对人类和地球 产生积极影响的决心。其原因在于我们 不仅要成为全球卓越的巧克力品牌，更 要为世界带来积极正面的影响。 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 the world.

2021

法芙娜与美食创造美好项目(世界上受到最广泛认可的可持续发展计划，由可持续餐饮协会发起)以及来自世界各地的30名主厨合作，推出了美食道德指南和自我评估工具。两者都可以在线免费获得，旨在支持甜品行业的所有专业人士向更负责任的方法过渡。

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.

2022

100

百年来，来自全球的可可合作伙伴、供应商、员工、美食鉴赏家、创作者与厨师，始终与法芙娜并肩同行，以坚定的承诺和深度参与，共同践行“携手共创，美好未来”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 involvement in, alongside Valrhona, the principle of "Together, good becomes better".

2023

法芙娜推出0qo系列，颠覆传统巧克力制作法则——这是首款采用整粒带壳可可豆制成的黑巧克力。其天然酥脆质地、浓烈风味与真实原始的纹理外观，开启鲜活而充满张力的味觉体验。

Valrhona is throwing the chocolate-making rulebook out the window with Oqo, the first dark couverture made with whole unhulled cocoa beans. Its natural crunchy texture, intense flavor and authentically raw marbled look pave the way for vibrant taste experiences.

2025

Compoz系列问世：以亲手创作的专属巧克力，绽放您的个性风格。借助法芙娜实验室，我们的专业客户仅需四个步骤，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.

先驱Pioneers

一百年来，法芙娜始终与风味匠人并肩同行，既是巧克力世界的开拓者，也是行业典范； 如今仍不断创新，为您的创意表达提供灵感与支持。 A partner of taste artisans for 1O0 years and a pioneer and benchmark name in the world of chocolate, Valrhona continues to innovate to inspire and support your creativity.

2008

浓缩巧克力 CHOCOLATE CONCENTRATE

P125圭那亚精华80%采用与圭那亚相同的奢华可可拼配，甜度低于传统调温巧克力，其干可可含量更高，香气更浓郁。这款浓缩巧克力不含任何添加的可可脂。

Made from the same blend of luxury cocoas as Guanaja, P125 Cœur de Guanaja 80% is less sweet than a traditional couverture chocolate, and its increased dry cocoa content heightens its aromatic power. This chocolate concentrate does not contain any added cocoa butter.

P125 圭那亚精华
P125 CEUR DE GUANAJA
混合
Blend

浓郁可可与烘焙风味 COCOA-RICH AND ROASTED NOTES

双重发酵巧克力DOUBLE FERMENTATION

2015

ITAKUJA 55%

为了创造一个全新的味觉宇宙，法芙娜花了超过十年时间，与种植伙伴携手合作，钻研一种革命性的方法，改变了在种植园内处理可可豆的工序。艺塔酷嘉（融合百香果泥）与科达芙卡（可可豆融合香蕉）均不含任何添加香精。

To create a new signature flavor, after over 10 years of working hand in hand with 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.

Brazilian cocoa beans

果香和百香果味 FRUITY & PASSION FRUIT

2012

金黄巧克力BLOND

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.

度思的诞生，打破了传统白巧克力的界限。它是对创造力与大胆精神的礼赞，推动着烘焙甜点界的革新。“度思”的名字，如今已成为这款独特金黄巧克力醇厚风味的代名词。

金黄度思35%BLOND DULCEY 35%

混合
Blend
浓郁可可与烘焙风味
COCOA-RICH AND ROASTED NOTES

2017

灵感系列INSPIRATION

作为法芙娜首款水果调温巧克力，灵感系列以天然 风味和天然色泽呈现。法芙娜倾注其深厚的巧克力 制作工艺，成就这项技术杰作——将调温巧克力的 独特质地与水果的浓郁风味及鲜明色泽完美融合。 Inspiration is Valrhona's first range of fruit couvertures, 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.

灵感草莓
STRAWBERRY
INSPIRATION
糖渍水果和草莓味
CANDIED FRUITS & STRAWBERRY

2022

深棕系列OMBRÉ

一款打破传统美食规则的巧克力，将诱人的醇厚口感与浓郁的可可风味交织。此时此刻，尽情释放创作灵感，重新诠释您的创意。

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.

库欺贝53%
HUKAMBI 53%
巴西可可豆
Brazilian cocoa beans
浓烈可可味，谷物和苦味
COCOA-RICH, CEREALS
& BITTERNESS

2024

匠心之源系列CONFECTION

匠心之源80%精准配比的可可含量能为您的食谱提供最适合的巧克力。四款单一原产地巧克力系列，不含额外添加可可脂，凝聚法芙娜全部工艺精髓，专为提升甘纳许、奶油馅料及慕斯、海绵蛋糕、舒芙蕾、冰淇淋等内馅而生。加纳、厄瓜多尔、多米尼加共和国、马达加斯加：单一原产地巧克力，其风味特征精准映射可可豆的原产风土。

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.

加纳80%
GHANA 80%
加纳可可豆
Ghana cocoa beans
香草、烘烤坚果、苦味与
浓郁可可味
VANILLA, TOASTED NUTS,
BITTERNESS & COCOA-RICH

2025

灵感系列INSPIRATION

新风味，新色泽：灵感抹茶重新诠释植物基风味。它的调配浓郁而精致，焕新呈现出抹茶的醇厚风味。植物基甜点带来全新食材、配方与技艺。它解决了制作植物基甜点难以兼顾风味与质地的难题，让创作无界。

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.

灵感抹茶 MATCHA INSPIRATION 抹茶&绿茶 MATCHA & GREEN TEA

巧克力制作过程ChocdateMaking Process

从可可荚到可可豆：FROM COCOA POD TO COCOA BEAN:

一切都始于种植园和一些古老的技能和专业知识。
It all starts on the plantation with some age-old skill and expertise.

1) 采收 HARVESTING

豆荚完全成熟后，就可以采收了。采摘时要特别小心，以免伤害花垫，影响下一次开花。

还必须尽快将可可豆从豆荚中取出。

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) 开荚 SHELLING

用弯刀将豆荚剖成两半，取出中央可可果脊上的可可豆。一旦它们暴露在空气中，自然发酵过程就开始了。

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） 发酵 FERMENTATION

这是风味前体形成的关键阶段。不同国家有不同的发酵方式：可以在地面上进行，也可以在木箱里进行，可以在种植园里进行，也可以在特殊的发酵中心进行。发酵时，通常用香蕉叶覆盖可可豆。由于黏质层中含有糖，发酵自然开始。通常持续一周左右。

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.

4) 干燥 DRYING

干燥一般在太阳能干燥器上进行，干燥方式也因可可豆的品种而异。
这是产生巧克力味道的关键阶段。

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) 包装和运输 PACKING AND SHIPPING

干豆被分类、分级、装袋。这些工作通常是手工完成的。
然后，这些可可豆通过海运，从种植园运到我们在坦耶尔米塔格的巧克力工厂。

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 I'Hermitage.

巧克力成型过程 ChocolateMdding Process

1) 清洗和去除杂质 CLEANING & DESTONING

这样做的目的是去除任何可能混入可可豆的异物，如金属、不符合规定的物品、超细可可豆粉末、石子、灰尘。

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）杀菌 DEBACTERIZATION

这个步骤主要是去除发酵过程中可能产生的任何微生物菌群。可可豆被放置在潮湿的加工环境中，在230C的温度下加热10秒，然后干燥。这样更容易粉碎外壳。

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.

3) 烘烤 ROASTING

这是形成风味的关键阶段：将可可豆在120℃-140°℃的温度下分批烘焙，以进一步开发其风味。

烘焙的时间和温度也因可可豆的产地和品种而异。

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.

4) 压碎 CRUSHING

烘焙后，将可可豆冷却，然后压碎去皮，只留下可可粒，这些可可粒将进入调配过程。
在此阶段之前，不同产地的可可豆均被分开处理。

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) 调配和研磨 BLENDING AND GRINDING

每一款法芙娜巧克力都有自己独特的配方，由不同的可可粒混合而成。
每一款法芙娜巧克力的独特之处在于不同可可豆的混合方式以及每种可可豆所占的比例。
因此，可可粒被称重、混合和研磨，制成被称为可可浆、可可酱或可可液块的原材料。
研磨后的可可酱由非常细的颗粒组成（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).

6) 混合 MIXING

根据生产的巧克力种类，可可酱与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帮助制造出更均匀混合的产品。

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

这个过程是为了减小颗粒的大小，通常要减小到15微米，以获得光滑的奶油状质地。
超过15微米，消费者就能察觉出巧克力中的颗粒。

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) 精炼 CONCHING

接下来，巧克力酱被送到精炼机中进行加工。精炼机是一个大型搅拌机，它根据巧克力的产地，将加热后的巧克力在50℃-80C的恒定温度下进行搅拌。搅拌精炼可以减少挥发性酸度，使风味更加完美。巧克力酱逐渐变成巧克力，酸度降低，风味变得更加圆润，并呈现出所有可识别的巧克力特征。

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) 调温和成型 TEMPERING AND MOLDING

调温是一种温度循环，它使可可脂在结晶时变得有光泽且稳定，使它更容易脱模，并且更不易受到湿度变化的影响。

成型过程中，巧克力被倒入模具，冷却后进行包装，然后被运送到世界各地。

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.

法芙娜的可可能够百分百追溯至可可种植者。

100% of Valrhona's cocoa can be traced from the producer

法芙娜的采购团队走遍世界，精心挑选特色优质可可种植园。VALRHONA'S SOURCING TEAMS TRAVEL THE WORLD TO SELECT THEFINEST, MOST UNIQUE COCOA PLANTATIONS ON THE PLANET.

法芙娜的采购团队和生产者建立起互相信赖的长期关系。得益于这些合作生产者，我们团队才能掌握特有专业技术。

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 team has been able to build up its unique professional expertise.

为了携手共享无限之巧，我们推出了长存项目，展现企业的社会责任政策。最终我们选择在加纳西南部实施该项目。2015年5月，法芙娜采购团队成员Cédric来到WassaN'Kran社区。法芙娜正在当地资助建立一个新社区中心，该中心配有儿童图书馆、电脑房，以及一个可可种植者培训基地。当地人举起写有“我们都是法芙娜人”和“法芙娜长存”的标语，对他表示热烈欢迎。我们当即发现，“长存”一词完美概括了我们对企业社会责任的各种长期承诺。

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.

© Pierre Ollier“在米洛中心”，位于马达加斯加的米洛种植园"In the Heart of Millot", the Millot Plantation in Madagascar

我们的可持续发展策略Our Sustainable Approach

法芙娜相信，携手共享无限之巧，必须首先锤炼自身优良品质。这正是“长存”项目对我们的日常要求。

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.

遵循长存项目的承诺，我们正和可可种植者、客户携手推动可可行业的公平和可持续发展，同时保证产品的卓越外观和口感。我们企业的使命和目的，是和您一起用优质食材让世界更美好。我们时刻以此为指导。我们已通过共益企业（BCorp）认证，和其他企业共同致力于为世界做正确的事，为此我们十分自豪。

In line with our Live Long commitments, we are working handin-hand with our producers and customers to make the cocoa industry fair and sustainable - but also to make products that look and taste great. Our mission and purpose as a company is to 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.

可可长存 LIVE LONG COCOA

我们希望团结所有可可、巧克力和美食行业从业者，推动构建更为公平且可持续的可可产业。我们的两个主要目标为改善可可生产者的生活条件，和保护环境。为实现这一目标，我们和生产者建立长期合作关系，实现产品可追溯，实施社区支持项目，努力提高生产者收入。

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 improving cocoa producers' living conditions and protecting the environment. Long-term partnerships, traceability, community support projects and actions to boost producer income are just some of the ways we are working towards this goal.

环境长存 LIVE LONG ENVIRONMENT

在2020年，我们的巧克力工厂实现了碳中和。我们致力于到2025年，从种植园到甜品的全价值链都能实现碳中和。为实现这些目标，我们正全力降低温室气体排放，无法降低时将通过重新造林计划来抵消所产生的碳。

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 objectives, we are pulling out all the stops to reduce our greenhouse gas emissions to a minimum – and when we can't, we are offsetting our carbon through reforestation schemes.

美食长存 LIVE LONG GASTRONOMY

美食是法芙娜的重要基因。积极支持所有的食品行业，确保其在全世界可持续发展并发挥影响力，这是我们的夙愿。如今，我们需要重新思考美食行业，确保其在可持续方面时能够发挥自己的作用。因此，我们认为自己有责任支持专业人士采用更为可持续、有意义且有良知的烹饪方式。

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.

携手共存 LIVE LONG TOGETHER

我们希望和利益相关者共同开发可持续模式，通过该模式支持生产者和客户应对其面临的挑战，并创建对员工友好的卓越工作场所。我们很清楚，只有当我们本着团队合作的精神齐心协力，这一切才有可能实现。我们希望秉持该宗旨开展所有行动。

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 placeto 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.

我的任务是将法芙娜打造为共益企业，因为我们的商业模式将为社会和环境带来积极影响。企业要实现可持续发展，需要综合考量人、地球和利润的影响力，而共益企业正是我希望为法芙娜采取的方法。

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 apprõach that I wanted us to take. 99 Clémentine Alzial, 法芙娜前首席执行官 Ex CEO at Valrhona
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. " 法芙娜学校助您突破想象力的界限。
L'ÉCOLE VALRHONA, HELPING YOU PUSH BACK THE LIMITS OF CREATIVITY.

芙娜学校已建校三十多年，以传授卓越专业技术为使命。如今，法芙娜学校来到坦

耶尔米塔格、巴黎凡尔赛、东京和纽约等，在世界各地发挥作用。这些学校作为巧克力研究和创意中心，日常进行各种实验，承载产品研发、可可采购和感官分析等工作。法芙娜学校的30位西点师从专业知识和多元沟通中汲取灵感，不断研发新配方、技术和产品。

凭借这一强大的资源，法芙娜学校推出优秀的独家培训项目，满足专业人士的各种需求。

该项目让来自世界各地的西点师学习如何使用产品，完善自身技能，为其创作增光添彩。这是一个沟通交流和同行学习的空间，每个人都可以在此发掘自己的与众不同之处。

在学校之外，法芙娜的西点师们继续在各自的厨房和店铺为其他西点师提供日常支持。他们或在法国提供电话咨询服务，或在世界各地接受咨询。

无论想要提升技术，丰富知识还是拓展人脉，法芙娜学校都是热爱巧克力的人们追求进步的好去处。在这里，每个人都通过与他人的互动不断提升，挑战创意极限。

'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 I'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.

汇聚巧克力领域精粹的法芙娜学校已成为创意和创新的中心，为行业孕育和发展新的灵感。

As a center ofexcellence for chocolate,
L'École Valrhona
has become a hub of creativity and innovation,
and it's ere that the industry's
latest inspirations form and grow.

可可风味库

Cocoa Library

无添加可可脂

NO ADDED COCOA BUTTER

含甜味剂 CONTAINS SWEETENER

\*根据生产日期计算。 添加糖 披覆/制模排块甘纳许/奶油/慕斯冰淇淋/雪葩

产品中的糖分百分比指添加糖分，不代表产品总糖含量。脂肪百分比代表产品总脂肪含量。

\*Calculated based on the date of manufacture.Added sugarCoating/MoldingBarsGanaches/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.

Tasting Guide

牛奶、白、素食巧克力

MILK, WHITE AND VEGAN CHOCOLATES

探索。选择。迸发您的创造力。

Explore. Choose. Spark your creativity.

调温技术

Tempering Techniques

调温技术可使巧克力中的脂肪结晶成稳定的均质形式，获得光亮、酥脆并能长时间保持不起霜的最终产品。调温巧克力时，工作室的温度应尽可能保持稳定，最好在18°C至20°C之间。始终在干燥、未冷却的大理石台上操作。

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. 将巧克力加热到T1温度使其融化。

2. 调温所需的巧克力，并留存一部分温热的巧克力。

3. 不断搅拌剩余巧克力，使其温度降至结晶温度T2。

4.停止降温巧克力，通过添加适量温度保持在T1的巧克力/通过水浴加热/通过微波炉加热(最高功率400/500瓦，以防止巧克力焦化），将巧克力温度调节到T3。

5. 确保调温巧克力保持在T3操作温度，不断搅拌来确保巧克力温度均匀。

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 (40O/5OOW 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.

调温曲线 TEMPERING CURVE

巧克力 CHOCOLATES

P 40-42 技术建议

TECHNICAL RECOMMENDATIONS

P 43-47 脱颖之选

STAND OUT FROM THE CROWD

P48-49 优化内馅质地之选

FINESSE YOUR FILLINGS

P 50-54 经典巧克力

YOUR ESSENTIAL CHOCOLATES

P55-56 专业巧克力

PROFESSIONAL SIGNATURE CHOCOLATES

制作披覆应该选择哪些调温巧克力？WHICH COUVERTURES SHOULD YOU USEFOR COATING?

我们的每款调温巧克力均兼具风味与技术特性，适合帮助您打造精致亮泽的高品质披覆 All our couvertures have been chosen for their flavor and technical characteristics so that you can make fine, glossy, high-quality coatings

创意纵享巧克力 INDULGENT CREATIONS

我们的标志性产品Our iconic products

制作冰淇淋和雪葩该选用哪些巧克力？WHICH CHOCOLATES SHOULD YOU USEFOR ICE CREAMS AND SORBETS?

L'École Valrhona recommends a selection of chocolates for iced recipes.

制作夹心馅料该选哪种巧克力？WHICH CHOCOLATES SHOULD YOU USEFOR FILLINGS?

法芙娜学校推荐使用不含添加可可脂的巧克力制作甘纳许和奶油馅料。L'École Valrhona recommends these chocolates, with no added cocoa butter,for preparing ganaches and creams.

这些巧克力在48页上展示 These chocolates are shown on page 48

这些巧克力不含添加可可脂，也适用于制作慕斯、奶油酱、冰淇淋或雪葩。您可以通过每款巧克力的标识可了解其适用场景。

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.

马达加斯加单一原产地可可
Single Origin Madagascar cocoa高可可含量、果味&香蕉
COCOA-RICH, FRUITY & BANANA

脱颖之选 Stand out from the crowd

双重发酵巧克力DOUBLE FERMENTATION

始创于2015
CREATED IN 2015

为了创造一个全新的味觉宇宙，法芙娜花了超过十年时间，与种植伙伴携手合作，钻研一个革命性的方法，改变了在种植园内处理可可豆的工序：当传统发酵完成之后，我们通过添加天然富含糖的水果，进行了第二次发酵，用水果的天然味道丰富了巧克力风味。

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

黑巧克力DARK CHOCOLATE

牛奶巧克力MILK CHOCOLATE

艺塔酷嘉 ITAKUJA 55%

浓烈的可可和百香果果香，让人想要在巴伊亚狂欢节上跟着节拍跳一段热情的桑巴舞。

Itakuja's cocoa-rich, passion fruit notes dance a passionate samba to the beat of Bahia's famous carnival.

科达芙卡 KIDAVOA 50%

可可和香蕉的味道仿佛马达加斯加阿卡 贝拉合唱团的温暖音色和优美旋律。 Kidavoa's cocoa-rich banana notes lend it a warm, melodic tone straight out of a Madagascan acapella choir.

保存期限\*根据生产日期计算。理想应用。推荐应用。产品中的糖百分比指代添加糖。它不代表产品的全部含糖量。脂肪百分比代表产品的全部脂肪含量。 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.

灵感系列INSPIRATION

扫一扫
了解更多详情
Scan To Get
More Information

灵感系列是法芙娜第一个水果和果仁系列，拥有天然的味道和颜色。法芙娜倾注所有的巧克力专业制造知识来研发这个技术，将巧克力的质感与水果浓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.

灵感扁桃仁 ALMONDINSPIRATION

坚果&甜扁桃仁 NUTS & SWEET ALMONDS

清新的扁桃仁味带我们在美妙夏日的杏仁园里漫步。

The sweet, fresh almond notes of Inspiration Almond take us on a stroll through an almond orchard on a beautiful summer's day.

灵感草莓 STRAWBERRYINSPIRATION

糖渍水果&草莓 CANDIED FRUIT & STRAWBERRY

灵感草莓的甜蜜气息让人想起咬一口沾满新鲜果酱的饼干的喜悦。

The sweet candied notes of Inspiration Strawberry call to mind the joy of biting into a biscuit covered in fresh fruit jam.

灵感百香果 PASSIONFRUIT INSPIRATION

热带水果&百香果TROPICAL FRUIT & PASSION FRUIT

灵感百香果浓郁的热带气息让人想到夏日阳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.

灵感覆盆子 RASPBERRYINSPIRATION

糖渍水果&覆盆子 CANDIED FRUIT & RASPBERRY

微酸的灵感覆盆子让人想起自制覆盆子果酱令人愉悦的香味。

Inspiration Raspberry, with its hint of acidity, evokes the cheerful scent of homemade raspberry jam.

灵感柚子 YUZU INSPIRATION

柑橘水果&柚子 CITRUS FRUIT & YUZU

灵感柚子巧妙地传达出日本标志性柑橘类水果柚子的甜味和苦味，像初升的太阳一样耀眼。

Inspiration Yuzu wonderfully expresses the sweetness and bitterness of the yuzu, an iconic Japanese citrus fruit, dazzling like the rays of the rising sun.

灵感抹茶 MATCHA INSPIRATION

抹茶&绿茶 MATCHA & GREEN TEA

清新的植物气息与细腻微苦交织，灵感抹茶唤起日式茶道的静谧氛围，让抹茶的醇香与柔和甜感优雅相遇。

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.

创意纵享巧克力系列INDULGENT CHOCOLATES

扫一扫
了解更多详情
Scan To ( Scan To Get
More Information

这个系列带您感受一整套奢华、独特的巧克力体验。让您畅享全新的巧克力风味，激发您的创造力。moreinforn 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.

黑巧克力DARK CHOCOLATE

佐克林 XOCOLINE 65%

甜香辛、苦甜&微酸 SWEETLY SPICED, BITTERSWEET & A HINT OF ACIDITY

佐克林的雅致苦味和浓郁香草味像吉他上的 音符一样轻快。
Xocoline's bitter, tangy vanilla notes ring out with a light playfulness like music strummed on a guitar.

牛奶巧克力MILK CHOCOLATE

焦糖 CARAMÉLIA 36% 纵享&海盐焦糖 INDULGENT & SALTED CARAMEL

焦糖巧克力的柔滑口感和咸焦糖味在入口的一瞬间，就能让你绽放笑容，让你想起被好友环绕的美好时光。

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.

阿泽丽雅 AZÉLIA 35%

纵享&榛果 INDULGENT & HAZELNUT

阿泽丽雅具有令人难以抗拒的烤榛果香，就像在冬天的第一场雪里，裹着一条温暖的天鹅绒毯。

Azélia's indulgent notes of toasted hazelnut feel every bit as velvety as a warm down blanket on winter's first icy days.

伊芙瓦IVOIRE 35%

平衡&温暖奶香BALANCED & WARM MILK

伊芙瓦白巧克力令人安定的热牛奶味让 人想起孩童的笑声和纯真的快乐时光。 Ivoire white chocolate's comforting notes of hot milk recall the sound of children's laughter as they share moments of pure joy together.

欧帕丽丝 OPALYS 33%

香草&新鲜牛奶VANILLA & FRESH MILK FLAVOR

这款轻甜白巧克力细腻的牛奶和香草味 让人联想到春天山顶纯洁的雪花。 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.

专为内馅打造，无可可脂添加 Your fllings with no added cocoa butter

单一原产地SINGLE ORIGIN

匠心之源 CONFECTION

扫一扫了解更多详情Scan To GetMore Information

这些巧克力可体现一种或多种风土特征。如同受保护地理标志产品，特级单一原产地巧克力真正展现了其原产地的风味特征，充分呈现了原产地风土的精致与浓郁。

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.

黑巧克力DARK CHOCOLATE

新品NEW PRODUCTS

加纳 GHANA 80%

加纳可可豆，
塔尔夸与阿辛福苏产区
Ghana cocoa beans,
Tarkwa and Assin Fosu Districts
香草、烘烤坚果、
苦味&高可可含量
VANILLA, TOASTED NUTS,
BITTERNESS & COCOA-RICH 加纳80%散发出香草和椰子的甜香，以 及烘烤坚果和浓郁可可风味，让人仿佛 置身于加纳种植园。
Ghana 80%, with its sweet notes of vanilla and coconut, roasted nuts and cocoa, whisks us away to the heart of Ghana's plantations.

多米尼加 80%RÉPUBLIQUEDOMINICAINE 8O%

多米尼加共和国可可豆，杜阿尔特省产区
Dominican Republic cocoa beans,
Duarte Province
浓烈、成熟果香、
苦味&高可可含量
TANGY, RIPE FRUIT, BITTER
& COCOA-RICH

多米尼加80%具有成熟水果的浓烈香气 和细腻的可可风味，让我们领略圣多明 各岛的秘密。 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.

P125圭那亚精华 CEUR DE GUANAJA

诞生于2008年CREATED IN 2008

浓缩巧克力 CHOCOLATE CONCENTRATE

圭那亚精华可用于：

\- 香味浓烈的巧克力产品

-味道浓郁、口感多变的巧克力味冰淇淋

一具有无与伦比的醇厚巧克力味的甘纳许

With Cœur 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

经典巧克力 Your Essential Chocolates

无论巧克力专家还是甜点专家，选择原材料时应当考虑三大要素：味道、产地和工艺特征。

法芙娜提供多种系列的巧克力，这些产品可根据美食专业人士的不同需求，量身定制。他们可发挥才能，对这些产品进行一番创造性的改造。

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.

甄选混合BLENDS

扫一扫
了解更多详情
Scan To Get
More Information

通过甄选混合专业级系列，法芙娜为巧克力提供了更复杂，独特的风味。

法芙娜从世界各地采集的优质可可，使得我们可以混合出独具特色且具有高度一致性的风味。我们混合了不同原产地的珍贵稀有的可可，精心挑选其香气味谱。然后通过复杂精准的工艺将混合的味道更加经典的还原出来。With its Mariage de Grands Crus Blends range, Valrhona provides chocolate blends with complex, genuinely exclusiveflavors.

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.

黑巧克力DARK CHOCOLATE

100 ent百年限定款

扫一扫了解更多详情Scan To GetMore Information

阿比纳 ABINAO 85%

苦甜、木香&生可可 BITTERSWEET, WOODY & RAW COCOA

阿比纳原始、浓郁的木质香味和苦味让 你仿佛置身被黑夜笼罩的广袤非洲丛林。

Abinao's raw, woody intensity and bitterness capture the essence of an immense African jungle shrouded by a dark night.

科曼图 KOMUNTU 80%

苦甜、木香&烘烤可可碎豆 BITTERSWEET, WOODY & ROASTED COCOA NIBS

为庆祝法芙娜100周年，我们与你共同 创造了科曼图80%黑巧克力。其甄选混 合可可含有一种独特的芳香特征，浓郁 的苦木质味伴有烘烤可可碎豆的香气。 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.

圭那亚 GUANAJA 70%

平衡、烘烤&苦味BALANCED, ROASTED& BITTERNESS

圭那亚浓烈、苦涩的可可味道就像木管乐器的温暖音色与庆祝乐曲和打击乐器的柔和节奏，它们交织在一起，具有安抚人心的力量。

Guanaja's forceful tanginess and its comforting 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.