Used by great chefs, Valrhona chocolate comes from the best cocoa beans which are selected, assembled and transformed according to traditional methods. For deserts, baking and decorations. The bars are marked into 25g segments to assist with measures.
I use the Valrhona couvertures all the time for baking and so forth. I have tried the Amedei couvertures too which are equally gorgeous. The quality of chocolate of course makes the world of difference and I get quite frustrated when people buy really cheap stuff and I can taste the over flavouring of vanillin and off edges. A chocolate cake or dessert where the chocolate is not important? Doesn't make sense does it?
#2 Louise
August 16, 2006 09:34
I entirely agree Maria, of course. I too use Valrhona all the time but again I have used Amedei and also Michel Cluizel. The Amedei milk chocolate does taste a little more of fudge, the Valrhona milk has a sweeter taste. It really does depend on the recipe to which chocolate I use as all are equally amazing chocolates.
UK Standard 2-4 day delivery Now just £2.95 Next working day guaranteed delivery (UK Mainland) £5.95
Order your chocolate delivery by phone: Call 08700 508 244
Order Lines Open 9.30am-5.30pm Mon-Sat (excluding UK Bank Holidays). All deliveries require a signature.
Chocolate Trading Company The Old School Byron Street Macclesfield SK11 7QA England
.jpg)
