Advertorial: Azélia 35%, the new Valrhona gourmet creation for professionals

The  Staff Canteen

The Staff Canteen

Editor 1st April 2015
Following the launch of Biskélia, a milk chocolate couverture with warm notes of toasted biscuit and soft caramel, elevated with a touch of salt, the newcomer Azélia transports professionals to the indulgent world of hazelnut.14101608_hd_sac_azelia By combining its expertise in making chocolate and praline, Valrhona has created a subtle balance between chocolate, milk and nuts. The perfect harmony of flavours makes it suitable for a variety of applications, such as chocolate bonbons, bars and tablets, ganache, desserts, ice cream and sorbet, mousse, and moulding. Azélia 35% will inspire pastry chefs with a wide range of pairings for their creations, including yellow fruits, such as apples and pears, as well as dried and exotic fruits and nuts, caramel, biscuits, puffed grains, and coffee. This new milk chocolate delivers extraordinary indulgence with lightness, emboldened by flavours and a warm cozy colour reminiscent of childhood pleasures. valrhona resizedValrhona’s “Gourmet Creation” collection opens the door to creativity with recipes for professionals looking for new tastes and flavours. By uniting the perfect mastery of chocolate with the inventive genius of l’École du Grand Chocolat pastry chefs, Valrhona explores new taste horizons and creates never-before-seen combinations. Each creation is a source of amazement, as much for the originality of spices and natural extracts brought together as for the suggested uses. Valrhona dedicates this extraordinary collection to gastronomy professionals who are passionate about chocolate “in all its forms”. Request your free sample by quoting the code AZE04 to sales@classicfinefoods.co.uk or 020 7627 9666 along with your name - company name - position - contact number!

See some of Valrhona's creations and recipes here

The  Staff Canteen

The Staff Canteen

Editor 1st April 2015

Advertorial: Azélia 35%, the new Valrhona gourmet creation for professionals