该页无缩略图
共益企业
Corporation
经认证的
Certified Catfiog产品目录
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, we defined ourselves as a company whose mission
statement, “Together, good becomes better”, conveys the strength of
the commitment.
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.
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。
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。
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。
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.
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?
“享卓越美食，行有益之事”，
这一愿景从未像现在这样迫切。
Ethically minded
有使命的道德美食
共益企业
Corporation
经认证的
Certified
3
4
目 录
CONTENTS
1
P 8-9
P 10
P 11
P 12
圭那亚40年
40 YEARS OF GUANAJA
深棕系列
OMBRéS
匠心之源系列
CONFECTION
灵感系列
INSPIRATION
亮点与创新
HIGHLIGHTS
AND INNOVATIONS
2
关于法芙娜
ABOUT VALRHONA
P 16-17
P 18-19
P 20-21
P22-23
P24-25
P27-28
P29
P30-31
P32-35
P36-37
携手共享 无限之巧
IMAGINING THE BEST OF CHOCOLATE
品牌历史线
BRAND HISTORY
先驱
PIONEERS
巧克力制作过程
CHOCOLATE MAKING PROCESS
巧克力成型过程
CHOCOLATE MOLDING PROCESS
我们的可持续发展策略
OUR SUSTAINABLE APPROACH
法芙娜学校
L’ECOLE VALRHONA
可可风味库
COCOA LIBRARY
品鉴指南
TASTING GUIDE
调温技术
TEMPERING TECHNIQUES 巧克力
CHOCOLATES
P 40-42
P 43-47
P 48-49
P 50-54
P 55-56
3
技术建议
TECHNICAL RECOMMENDATIONS
脱颖之选
STAND OUT FROM THE CROWD
优化内馅质地之选
FINESSE YOUR FILLINGS
经典巧克力
YOUR ESSENTIAL CHOCOLATES
专业巧克力
PROFESSIONAL SIGNATURE CHOCOLATES
P 66
P 67
P 68-69
P 70
P 71
即可装填
BASES
巧克力配料
GARNISHES
巧克力装饰
DECORATIONS
饮品专用巧克力
CHOCOLATE FOR DRINKS
纯可可产品
ABSOLUTELY COCOA
餐饮系列
SERVICE PRODUCTS
5
零售巧克力系列
B TO C RANGE
6
P 74-75
P 76-77
P 78-79
巧克力排块
CHOCOLATE BARS
便携装巧克力
AMENITIES
巧克力礼盒
CHOCOLATE GIFT BOXES
P 60
P 61
P 62
P 63
果仁酱&坚果产品
PRALINé &
NUT PRODUCTS
4
烘烤风味果仁酱
RAW PRALINéS
浓郁焦糖果仁酱
CARAMELIZED PRALINéS
坚果香气果仁酱
NUTTY PRALINéS
吉安杜佳榛果巧克力
GIANDUJA-STYLE
5
6
P 8-9
P 10
P 11
P 12
圭那亚40年
40 YEARS OF GUANAJA
深棕系列
OMBRéS
匠心之源系列
CONFECTION
灵感系列
INSPIRATION
2026年亮点与创新
HIGHLIGHTS
AND
INNOVATIONS
IN 2026
创新 INNOVATIONS
7
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.
40 YEARS OF EXPLORATION 圭 那 亚 4 0 年探索之旅
8
创新 INNOVATIONS
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.
独特调配 专业技艺
UNIQUE BLENDING EXPERTISE
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.
9
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
参见第53页，了解更多关于深棕系列的信息
FIND OUT MORE ABOUT THE OMBRéS RANGE ON PAGE 53
深棕系列
Ombrés
创 意
Crefiive
享 受
Indulgfft
惊 喜
Sfflffiflg
10
创新 INNOVATIONS
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.
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.
参见第48页，了解更多关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%
专为特定用途打造的系列
A rge digned f specific us
本系列两款单一原产地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 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.
强劲 POWERFUL
强度 INTENSITY
均衡 BALANCED
强度 INTENSITY
轻盈 LIGHT
强度 INTENSITY
多米尼加 80%
RéPUBLIQUE
DOMINICAINE 80%
酸味，成熟水果味
TANGY, RIPE FRUIT
加纳 80%
GHANA 80%
香草、烘烤坚果味
VANILLA, ROASTED NUTS
可可强度及其变化
Cocoa tffsy d s vifiis
两种香气特征，各具风土印记
Two fiic ffiof, ea reflectg a to
11
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.
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。
Apaletteof vibrant colorsandintense
flavors designedtoawakenthesenses.
Every taste offers something unique,
intense, unforgettable.
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%naturalflavorandcolor. Eachvariety revealstheauthentic richnessofits
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。
Cocoabutter's crisp-yet-smoothtexture
combineswiththeboldflavorandvibrant
color offruits and tea. This range works
justlikecouverturechocolate buthasits
own tempering temperatures.
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
andflavors thatsurprise and staywith
you.
水果或抹茶
Fruit or
matcha tea
可可脂
Cocoa butter
和少许卵磷脂
and a pinch of lecithin
糖
Sugar灵感系列巧克力
Inspiration beans
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'srich 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.
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.
参见第44页，了解更多关于灵感系列的信息
SEE INSPIRATION RANGE PRODUCTS ON PAGE 44
灵感系列
Inspiration
本 真
Orig
天 然
Nfiffl
创 意
Crefiive
浓 郁
Intffse
12
13
14
携手共享 无限之巧
IMAGINING THE BEST OF CHOCOLATE
品牌历史线
BRAND HISTORY
先驱
PIONEERS
巧克力制作过程
CHOCOLATE MAKING PROCESS
巧克力成型过程
CHOCOLATE MOLDING PROCESS
我们的可持续发展策略
OUR SUSTAINABLE APPROACH
法芙娜学校
L’ECOLE VALRHONA
可可风味库
COCOA LIBRARY
品鉴指南
TASTING GUIDE
调温技术
TEMPERING TECHNIQUES
关于法芙娜
ABOUT
VALRHONA
关于法芙娜 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
携手共享 无限之巧
Imag??g ?e b?t of ?oc??e
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.
1616
和法芙娜一起为可可打造可持续未来。
With Valrhona, you are
part of forging a sustainable
future for cocoa. ?
“
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. 关于法芙娜 ABOUT VALRHONA
17
重要日期
Key D??
位于阿尔代什省的甜点及糖果师 Albéric
Guironnet 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 woodshopinTainl’Hermitage.Hewasveryattentivetoquality,soheroastedhiscocoabeans
himself;thisenabledhimtobecomeasupplier for other makers and pastry chefs.
1922 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 handmadeatTainl’Hermitage.Itsharesitsname
withAlbertGonnet’sdaughter,Catherine(or
Rinette for short).
1948
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 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
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
forluxurycocoa,includingtherarePorcelana
variety. Valrhona created this plantation in
1992 to preserve the variety,making it a producer in its own right.
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。
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
法芙娜的历史
IN VALRHONA'S HISTORY 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“Valrh?na”
品牌，其名称为“Vallée du Rh?ne”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 “Valrh?na”, which was short for
“Vallée du Rh?ne” (or Rhone Valley).
法芙娜“巧克力爱好者俱乐部”化身为
Cercle V，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.
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.
1989
18
Oqo系列和Compoz系列未在中国上市
Oqo and Compoz are not available in China
关于法芙娜 ABOUT VALRHONA
2010
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
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“币”概念正式推出。
The chocolate “fève” concept is launched.
2001
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。
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，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。
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.
2025
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 involvementin,alongsideValrhona,theprincipleof
“Together, good becomes better”.
2022
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.
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.
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 theworld.
2013 2016 2020 2021
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.
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.
19
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 100 years and a pioneer and benchmark name in the world
of chocolate, Valrhona continues to innovate to inspire and support your creativity.
P125 圭那亚精华
P125 C?UR DE GUANAJA
混合
Blend
浓郁可可与烘焙风味
COCOA-RICH AND ROASTED NOTES
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
2008
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 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.
浓缩巧克力
CHOCOLATE CONCENTRATE
艺塔酷嘉 55%
ITAKUJA 55%
巴西可可豆
Brazilian cocoa beans
果香和百香果味
FRUITY & PASSION FRUIT
2015
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 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.
双重发酵巧克力
DOUBLE FERMENTATION
灵感草莓
STRAWBERRY
INSPIRATION
糖渍水果和草莓味
CANDIED FRUITS & STRAWBERRY
2017
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 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.
灵感系列
INSPIRATION
2012
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。
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.
金黄巧克力
BLOND
先驱
Pi??rs
20
库歁贝 53% 关于法芙娜 ABOUT VALRHONA
HUKAMBI 53%
巴西可可豆
Brazilian cocoa beans
浓烈可可味，谷物和苦味
COCOA-RICH, CEREALS
& BITTERNESS
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
2022
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.
深棕系列
OMBRé
2024
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.
匠心之源系列
CONFECTION
2025
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.
灵感系列
INSPIRATION
厄瓜多尔80%和马达加斯加80%未在中国上市
Equateur 80% and Madagascar 80% are not available in China
灵感抹茶
MATCHA INSPIRATION
抹茶&绿茶
MATCHA & GREEN TEA
21
巧克力制作过程
Choc??e M??g Proc?
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.
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.
22
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 l’Hermitage.
关于法芙娜 ABOUT VALRHONA
23
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230°C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.
这是形成风味的关键阶段：将可可豆在120°C-140°C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.
3) 烘烤 ROASTING
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).
巧克力成型过程
Choc??e M?d?g Proc?
24
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°C-80°C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.
关于法芙娜 ABOUT VALRHONA
25
? Pierre Ollier
“In the Heart of Millot”, the Millot Plantation in Madagascar
“在米洛中心”，位于马达加斯加的米洛种植园
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 THE
FINEST, 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
teamhas 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.
法芙娜的可可能够
百分百追溯至可可
种植者。
100% of V?rh?a’s cocoa
c? be ?aced ?? ?e
?oduc?
26
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（B Corp）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 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
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.
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
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 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 approach
that I wanted us to take.
法芙娜前首席执行官
Ex CEO at Valrhona
法芙娜遵循社会和环
境影响相关的高标准。
This company meets
the highest standards
of social and
environmental impact.
?
“
我们的可持续发展策略
O? Susta??le A?roa?
经认证的
共益企业
关于法芙娜 ABOUT VALRHONA
27
我们携手可可种植者与客户，致力于让
可可行业变得更加公平与可持续，创造
具有卓越口感与外观的巧克力产品。 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
法芙娜学校助您突破想象力的界限。
L’éCOLE VALRHONA, HELPING YOU PUSH BACK THE LIMITS OF CREATIVITY.
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
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.?
“
法芙娜学校
L’Ec?e V?rh?a
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。
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.
关于法芙娜 ABOUT VALRHONA
29
可可风味库
Cocoa Li??y
颜色
COLOR
最低可可含量
MIN. COCOA%
产地
ORIGIN
产品
PRODUCT
成分
COMPOSITION
用途
APPLICATIONS
使用期限*
USE WITHIN*
包装
PACKAGING
黑
巧克力
DARK
85% -阿比纳
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 巧克力币状/袋
3kg bag of fèves
80% 加纳
GHANA
加纳
GHANA 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
80%多米尼加共和国
DOMINICAN
REPUBLIC
多米尼加
RéPUBLIQUE
DOMINICAINE 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
80% -
P125圭那亚精华
P125
C?UR DE GUANAJA 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
72% 委内瑞拉
VENEZUELA
阿拉瓜尼
ARAGUANI 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
70% -圭那亚
GUANAJA 18 月months
68% 加纳
GHANA
昵安菠
NYANGBO 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
66% 厄瓜多尔
ECUADOR
阿帕可
ALPACO 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
66% -加勒比
CARA?BE 18 月months
65% -佐克林
XOCOLINE
麦芽糖醇 Maltitol 34%
脂肪 Fat 43% 18 月months 3 × 1kg 砖块
3 × 1kg slabs
* 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 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% 马达加斯加
MADAGASCAR
曼特尼
MANJARI 14 月months 3kg 巧克力币状/袋
3kg bag of fèves
64%
多米尼加共和国
DOMINICAN
REPUBLIC
塔诺丽
TA?NORI 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
62% 巴西
BRAZIL马卡埃
MACAé 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
62% -萨蒂利亚黑
SATILIA NOIRE 18 月months 12kg 巧克力币状/盒
12kg box of fèves
55% -厄瓜多尔黑
éQUATORIALE NOIRE 18 月months 3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋 3kg bag of fèves
55% 巴西
BRAZIL
艺塔酷嘉
ITAKUJA 14 月months 3kg 巧克力币状/袋
3kg bag of fèves
46%
多米尼加共和国
DOMINICAN
REPUBLIC
百益贝
BAHIBé 15 月months 3kg 巧克力币状/袋
3kg bag of fèves
40% -吉瓦那
JIVARA 15 月months
含甜味剂
CONTAINS SWEETENER
无添加可可脂
NO ADDED COCOA BUTTER
深棕系列
OMBRé
牛奶
巧克力
MILK
53% 巴西
BRAZIL
库歁贝
HUKAMBI 12 月months 3kg 巧克力币状/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
关于法芙娜 ABOUT VALRHONA
颜色
COLOR
最低可可含量
MIN. COCOA%
产地
ORIGIN
产品
PRODUCT
成分
COMPOSITION
用途
APPLICATIONS
使用期限*
USE WITHIN*
包装
PACKAGING
3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋 3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
牛奶
巧克力
MILK
38% -萨蒂利亚牛奶 38%
SATILIA LACTEE 38% 15 月months 12kg 巧克力币状/盒
12kg box of fèves
36% -焦糖 36%
CARAMéLIA 36% 15 月months 3kg 巧克力币状/袋
3kg bag of fèves
35% -厄瓜多尔牛奶 35%
éQUATORIALE
LACTéE 35%
15 月months
35% -阿泽丽雅 35% AZéLIA 35% 12 月months 3kg 巧克力币状/袋
3kg bag of fèves
33% 马达加斯加
MADAGASCAR
塔纳里瓦 33%
TANARIVA 33% 15 月months 3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
3kg 巧克力币状/袋
3kg bag of fèves
12kg 巧克力币状/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
-欧帕丽丝 33%
OPALYS 33% 12 月months 3kg 巧克力币状/袋
3kg bag of fèves
-萨蒂利亚白 31%
SATILIA BLANCHE 31% 12 月months
金黄
BLOND -金黄度思 35%
BLOND DULCEY 35% 12 月months
植物基
PLANTBASED
46% 马达加斯加
MADAGASCAR
艾曼迪卡 46%
AMATIKA 46% 15 月months
灵感系列
INSPIRATION
-
灵感草莓
STRAWBERRY
INSPIRATION
10 月months 3kg 巧克力币状/袋
3kg bag of fèves
-
灵感覆盆子
RASPBERRY
INSPIRATION
10 月months 3kg 巧克力币状/袋
3kg bag of fèves
-
灵感百香果
PASSION FRUIT
INSPIRATION
10 月months
-
灵感柚子
YUZU
INSPIRATION 10 月months
-
灵感扁桃仁
ALMOND
INSPIRATION
14 月months
-
灵感抹茶
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 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
我们设计了一个新的风味品鉴方法，描述您最喜欢的法芙娜巧克力，并使其充满个性。它有感官与情感体验
两个切入点，共同创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.
品尝指南
Tast?g Guide
黑巧克力
DARK CHOCOLATES
探索。选择。迸发您的创造力。
TANGY
FRUITY
ROASTED
R PI E F
R
U TI
black tea
红茶
苦味
bitterness
香草豆荚
vanilla pod
黄色水果
yellow fruit
NUTS
TOAS
V
TED
ANILLA
BITTERSWEET
TOA
STED
NUTS
VANILLA
WOODY
FRUIT
PASSIO
果味 N
FRUITY
平衡
BALANCED
圆润
ROUNDED
曼特尼 64%
MANJARI
马达加斯加 MADAGASCAR
塔诺丽 64%
TA?NORI
多米尼加共和国
DOMINICAN REP
卡林格 65%
KALINGO
格林纳达 GRENADA
令人陶醉
Heady
梦幻的
Dffaffl
马卡埃 62%
MACAé
巴西 BRAZIL
烘
烤
坚果
烘烤坚果
烘烤
成熟
水
果
香草
百香果
味道浓烈
香草
果味
苦甜
木香
引人入胜的
奢华的
有魅力的
图拉卡鲁 75%
TULAKALUM
伯利兹 BELIZE
berries
浆果
可可碎豆
cocoa nibs
艺塔酷嘉 55%
ITAKUJA
巴西 BRAZIL
激情的
厄瓜多尔黑 55%
EQUATORIALE NOIRE
混合产地 BLEND
萨蒂利亚黑 62%
SATILIA NOIR
混合产地 BLEND
圭那亚 70%
GUANAJA
混合产地 BLEND
和谐的
Hffimflic
32
WOODY
WOODY
BITTERSWEET
ROASTED
NUTS
ORAN
G
E
E
CARAM
L
COFFEE
浓郁
full-bodied
香草
vanilla
木香
woody
纵享
INDULGENT
苦 BITTER
甜 SWEET 甜香辛
SWEET
SPICES
昵安菠 68%
NYANGBO
加纳 GHANA
阿拉瓜尼 72%
ARAGUANI
委内瑞拉 VENEZUELA
咖啡
焦糖
橙
木香
木香
烘烤
苦甜
坚果
阿帕可 66%
ALPACO
厄瓜多尔 ECUADOR
潇洒的
迷人的
大胆的
微酸
a hint of acidity
苦味
bitterness
佐克林 65%
XOCOLINE
混合产地 BLEND
有趣的
Playful
加勒比 66%
CARA?BE
混合产地 BLEND
|
使陶醉的
生可可 raw cocoa
科曼图 80%
KOMUNTU
混合产地BLEND
阿比纳 85%
ABINAO
混合产地BLEND
深厚的
巧克力带给我们的感觉:
HOW CHOCOLATE MAKES US FEEL :
主要印象
MAJOR
PROFIL
图例:
LEGEND:
特别的
香味/味道
exceptional note
巧克力的名称和可可占比
CHOCOLATE
源产地 ORIGIN
顺滑
SOOTHING
令人印象深刻
REMARKABLE
适口
COMFORTING
特性
M NI OR NOTE次要
特
点
烘烤可可碎豆
roasted cocoa nibs
关于法芙娜 ABOUT VALRHONA
33
品尝指南
Tast?g Guide
探索。选择。迸发您的创造力。
牛奶、白、素食巧克力
MILK, WHITE AND VEGAN CHOCOLATES
百益贝 46%
BAHIBE
多米尼加共和国
DOMINICAN REP
艾曼迪卡-素食巧克力 46%
AMATIKA - VEGAN
马达加斯加
MADAGASCAR
平和的
Peaceful
成熟水果
ripe fruit
烘烤扁桃仁
toasted almonds
苦味
bitterness
有表现力的
库歁贝 53%
HUKAMBI
巴西
BRAZIL
MILK CHOCOLATES
牛奶巧克力
科达芙卡 50%
KIDAVOA
吉瓦那 40%
JIVARA
混合产地 BLEND
SOFT CARAMEL
纵享
INDULGENT
HAZELNUT
焦糖 36%
CARAMéLIA
混合产地 BLEND
塔纳里瓦 33%
TANARIVA
马达加斯加
MADAGASCAR
SALTED CARAMEL
CARAMEL-COATED
B SI C
UITS
阿泽丽雅 35%
AZéLIA
混合产地 BLEND
高可可含量
COCOA-RICH
FRUITY
牛奶味
MILKY
香草
vanilla
COCOA–RICH
MALT
FARM-FRESH MILK
马达加斯加
MADAGASCAR
FRESH
MILK
富含可可
新
鲜
的牛奶
焦
糖
饼干
海盐焦糖
软焦糖
麦芽
果味
榛果
牧场新鲜牛奶
丝滑的
旋律优美的
阳光的
喜不自禁的
醇和的
BITTERSWEET
苦甜
谷物
CEREAL
纯 素
34
白巧克力
WHITE CHOCOLATES
度思金黄巧克力 35%
BLOND DULCEY
伊芙瓦白巧克力 35%
IVOIRE
混合产地 BLEND
萨蒂利亚牛奶 38%
SATILIA LACTéE
混合产地 BLEND
混合产地 BLEND
|
饼干味
BISCUITY
A HINT
OF SALT
LICO
RIC
E
香草
VANILLA
FARM-FRESH MILK
FRES
H
M
LI K
平衡
BALANCED
WARM MILK
圆润
ROUNDED
混合产地 BLEND
厄瓜多尔牛奶 35%
éQUATORIALE LACTéE
欧帕丽丝 33%
OPALYS
混合产地 BLEND
混合产地 BLEND
萨蒂利亚白 31%
SATILIA BLANCHE
温暖奶香
新
鲜
的牛奶
微咸
甘草
牧场新鲜牛奶
微妙的
温柔的
无法抗拒的
巧克力带给我们的感觉:
HOW CHOCOLATE MAKES US FEEL :
主要印象
MAJOR
PROFIL
图例:
LEGEND:
特别的
香味/味道
exceptional note
巧克力的名称和可可占比
CHOCOLATE
源产地 ORIGIN
顺滑
SOOTHING
令人印象深刻
REMARKABLE
适口
COMFORTING
特性
M NI OR NOTE次要
特
点 关于法芙娜 ABOUT VALRHONA
35
调温技术
T?p??g Te?niqu?
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 (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
调温曲线
TEMPERING CURVE
融化
MELTING
结晶
CRYSTALLIZATION
操作温度
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 / 金黄巧克力
WHITE CHOCOLATE /
BLOND CHOCOLATE
(伊芙瓦 IVOIRE 35% 28°C) (伊芙瓦 IVOIRE 35% 30°C)
关于法芙娜 ABOUT VALRHONA
INSPIRATION
ALMOND
灵感
扁桃仁
INSPIRATION
MATCHA
灵感
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
灵感
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
技术建议
TECHNICAL RECOMMENDATIONS
脱颖之选
STAND OUT FROM THE CROWD
优化内馅质地之选
FINESSE YOUR FILLINGS
经典巧克力
YOUR ESSENTIAL CHOCOLATES
专业巧克力
PROFESSIONAL SIGNATURE CHOCOLATES
巧克力
CHOCOLATES
巧克力 CHOCOLATES
39
* 来自单一原产地的可可豆
* Cocoa beans from a single origin
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
.
调温巧克力类型
COUVERTURES
成分
COMPOSITION
萨蒂利亚黑 62%
SATILIA NOIRE 62%
厄瓜多尔黑 55%
éQUATORIALE NOIRE 55%
萨蒂利亚牛奶 38%
SATILIA LACTéE 38%
厄瓜多尔牛奶 35%
éQUATORIALE LACTéE 35%
萨蒂利亚白 31%
SATILIA BLANCHE 31%
专业巧克力
PROFESSIONAL SI GNATURE
CHOCO LAT ES
调温巧克力类型
COUVERTURES
成分
COMPOSITION
金黄度思 35%
BLOND DULCEY 35%
伊芙瓦 35%
IVOIRE 35%
欧帕丽丝 33%
OPALYS 33%
创意纵享巧克力
INDULG ENT CR EATIONS
调温巧克力类型
COUVERTURES
成分
COMPOSITION
圭那亚 70%
GUANAJA 70%
加勒比 66%
CARA?BE 66%
佐克林 65%
XOCOLINE 65%
吉瓦那 40%
JIVARA 40%
甄选混合
BLENDS
调温巧克力类型
COUVERTURES
产地
ORIGIN
成分
COMPOSITION
阿拉瓜尼 72%
ARAGUANI 72%
委内瑞拉
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%
麦芽糖醇 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%
加纳
GHANA
阿帕可 66%
ALPACO 66%
厄瓜多尔
ECUADOR
曼特尼 64%
MANJARI 64%
马达加斯加
MADAGASCAR
塔诺丽 64%
TA?NORI 64%
多米尼加共和国
DOMINICAN REPUBLIC
马卡埃 62%
MACAé 62%
巴西
BRAZIL
库歁贝 53%
HUKAMBI 53%
巴西
BRAZIL
艾曼迪卡 46%
AMATIKA 46%
马达加斯加
MADAGASCAR
百益贝 46%
BAHIBé 46%
多米尼加共和国
DOMINICAN REPUBLIC
塔纳里瓦 33%
TANARIVA 33%
马达加斯加
MADAGASCAR
单一原产地
SINGLE ORIGIN*
我们的标志性产品
Our iconic products
制作披覆应该选择哪些调温巧克力？
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
软冰淇淋
SOFT SERVE ICE
CREAMS
P125 圭那亚精华
P125 C?UR DE GUANAJA ??? ??? ?? ??匠心之源系列 80%
CONFECTION 80% ??? ??? ?? ??
?? ?? ? ?
? ?? ? ?
?? ?? ? ?
? ??? ??? ??
??? ?? ??
??? ?? ??
??? ?? ??焦糖 36%
CARAMéLIA 36% ?? ? ??
??? ? ??
?? ??? ??
?? ?? ??偏桃仁榛果酱 50%
ALMOND & HAZELNUT
PRALINé 50% ?? ??? ?? ?可可粉
COCOA POWDER ? ? ??
法芙娜学校推荐了一个适用于冰品食谱的巧克力系列。
L’école Valrhona recommends a selection of chocolates for iced recipes.
制作冰淇淋和雪葩该选用哪些巧克力？
WHICH CHOCOLATES SHOULD YOU USE
FOR ICE CREAMS AND SORBETS?
?可选用途
Possible use ??推荐使用
Recommended use ???此用途的理想产品
Ideal product for this use
金黄度思 35%
BLOND DULCEY 35%
伊芙瓦 35%
IVOIRE 35%
欧帕丽丝 33%
OPALYS 33%
加勒比 66%
CARA?BE 66%
吉瓦那 40%
JIVARA 40%
昵安菠 68%
NYANGBO 68%
马卡埃 62%
MACAé 62%
库歁贝 53%
HUKAMBI 53%
百益贝 46%
BAHIBé 46%
圭那亚 70%
GUANAJA 70%
41
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.
制作夹心馅料该选哪种巧克力？
WHICH CHOCOLATES SHOULD YOU USE
FOR FILLINGS?
P125 圭那亚精华
P125 C?UR
DE GUANAJA
这些巧克力在48页上展示
These chocolates are shown on page 48
这些巧克力在49页上展示
These chocolates are shown on page 49
巧克力
CHOCOLATES
巧克力
CHOCOLATES
原产地
ORIGIN
成分
COMPOSITION
成分
COMPOSITION
加纳 80%
GHANA 80%
加纳
GHANA
糖 Sugar 20%
脂肪 Fat 43%
多米尼加 80%
RéPUBLIQUE
DOMINICAINE 80%
多米尼加共和国
DOMINICAN REPUBLIC
糖 Sugar 20%
脂肪 Fat 43%
糖 Sugar 19%
脂肪 Fat 38%
单一原产地*
SINGLE ORIGIN*
甄选混合
BLENDS
* 来自单一产地的可可豆
* Cocoa beans from a single origin
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.
42
牛奶巧克力
MILK CH OCO LAT E
黑巧克力
DARK CH OCO LAT E
名称
NAME
成份
INGREDIENTS
艺塔酷嘉
ITAKUJA
糖 Sugar 44%
脂肪 Fat 37%
包装规格
PACKAGING
3kg 巧克力币状/袋
bag of fèves
3kg 巧克力币状/袋
bag of fèves
保存期限
USE WITHIN*
14 个月months
科达芙卡 14 个月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
排块
BARS 慕斯MOUSSES 奶油&甘纳许 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
—
—
艺塔酷嘉 ITAKUJA 55%
巴西单一原产地可可
Single Origin Brazil cocoa
果味&百香果
FRUITY & PASSION FRUIT -
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%
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 -
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.
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.
双重发酵巧克力
DOUBLE FERMENTATION
始创于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。
脱颖之选
Stand out from the crowd
巧克力 CHOCOLATES
43
灵感系列
INSPIRATION
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.
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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.
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.
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.
灵感扁桃仁
ALMOND INSPIRATION
灵感草莓
STRAWBERRY INSPIRATION
灵感百香果
PASSIONFRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
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.
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。
灵感扁桃仁
ALMOND
INSPIRATION
灵感草莓
STRAWBERRY
INSPIRATION
灵感百香果
PASSION FRUIT
INSPIRATION
灵感覆盆子
RASPBERRY
INSPIRATION
灵感柚子
YUZU
INSPIRATION
名称
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
排块
BARS 慕斯MOUSSES 奶油&甘纳许 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
包装规格
PACKAGING
3kg 巧克力币状/袋
bag of fèves
1kg/3kg 巧克力币状/袋
bag of fèves
1kg/3kg 巧克力币状/袋
bag of fèves
1kg/3kg 巧克力币状/袋
bag of fèves
1kg/3kg 巧克力币状/袋
bag of fèves
保存期限 USE WITHIN*
14个月months
10个月months
10个月months
10个月months
灵感抹茶
MATCHA
INSPIRATION
可可脂 cocoa butter 35%
抹茶粉
Matcha powder 8.1%
糖 Sugar 56% 脂肪 Fat 36%
— 1kg/3kg 巧克力币状/袋
bag of fèves 10个月months
10个月months
巧克力 CHOCOLATES
45
黑巧克力
DARK CH OCO LAT E
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。
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.
阿泽丽雅 AZéLIA 35%
纵享&榛果
INDULGENT & HAZELNUT -
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.
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.
佐克林 XOCOLINE 65%
甜香辛、苦甜&微酸
SWEETLY SPICED, BITTERSWEET &
A HINT OF ACIDITY -
创意纵享巧克力系列
INDULGENT CHOCOLATES 扫一扫
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46
白巧克力
WHITE CH OCO LAT E
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.
麦芽糖醇
Maltitol 34%
脂肪 Fat 43%
欧帕丽丝
OPALYS
焦糖
CARAMéLIA
阿泽丽雅
AZéLIA
伊芙瓦
IVOIRE
名称
NAME
成份
INGREDIENTS
—
—表面披覆
COATING
制模MOLDING
排块
BARS 慕斯MOUSSES 奶油&甘纳许 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%
包装规格
PACKAGING
3x1kg 砖块
slabs
1kg/3kg 巧克力币状/袋
bag of fèves
1kg/3kg 巧克力币状/袋
bag of fèves
3kg 巧克力币状/袋
bag of fèves
1kg/3kg 巧克力币状/袋
bag of fèves
保存期限
USE WITHIN*
18个月months
15个月months
10个月months
12个月months
15个月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。
巧克力 CHOCOLATES
47
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.
专为内馅打造，无可可脂添加
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
没有添加可可脂
No added cocoa butter没有添加可可脂
No added cocoa butter
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.
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.
多米尼加 80%
RéPUBLIQUE
DOMINICAINE 80%
该系列巧克力不适用于调温、制模及披覆。
THESE CHOCOLATES ARE NOT SUITABLE FOR TEMPERING, MOLDING AND COATING.
单一原产地
SINGLE ORIGIN
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48
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。
巧克力 CHOCOLATES
黑巧克力浓缩精华
DARK CHOCOLATE CONCENTRATE
加纳
GHANA
多米尼加
RéPUBLIQUE
DOMINICAINE
甄选混合
BLENDS
P125 圭那亚精华
C?UR 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
- 具有无与伦比的醇厚巧克力味的甘纳许
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
排块
BARS 慕斯MOUSSES 奶油&甘纳许 CRéMEUX &
GANACHES 冰淇淋&雪葩
ICE CREAMS
& SORBETS
保存期限
USE WITHIN*
包装规格
PACKAGING
80% 糖 Sugar 20%
脂肪 Fat 43%
糖 Sugar 20%
脂肪 Fat 43%
— — — 3kg 巧克力币状/袋
bag of fèves
3kg 巧克力币状/袋
bag of fèves
18个月months
— — — 18个月months
— — — 1kg 巧克力币状/袋
bag of fèves 80% 18个月months
80%
糖 Sugar 19%
脂肪 Fat 38%
名称
NAME
P125 圭那亚 精华
DE GUANAJA
49
黑巧克力
DARK CH OCO LAT E
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’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.
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.
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 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.
甄选混合
BLENDS 扫一扫
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百年限定款
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50
