The origin of our chocolate
At Bonbonbook, everything revolves around creating the most delicious bonbons, and that starts with the chocolate. We use only the very best ingredients, and for us, that means Valrhona chocolate. You may have heard of Valrhona—it's one of the best chocolate brands in the world. But where does this chocolate actually come from? And why do we choose Valrhona specifically? In this blog post, we'll take you on a journey to the origins of our chocolate.
The story of Valrhona
Valrhona is a French chocolate brand that dates back to 1922, founded by passionate chocolatier Alain Dulon. The brand has since built a reputation as a pioneer in the world of premium chocolate. What truly sets Valrhona apart is the way they select their cocoa beans. They choose the finest beans from the most prestigious cocoa plantations around the world—from Venezuela to Ivory Coast, from Ecuador to Madagascar. Each of these regions brings unique flavors and aromas that contribute to the rich and complex taste of Valrhona chocolate .
But it's not just about taste. Valrhona works closely with cocoa farmers and cooperatives, emphasizing sustainable agricultural practices and fair trade. This not only ensures a top-quality product but also a better future for the people who grow the cocoa.
The countries of origin of cocoa
The cocoa Valrhona uses comes from various countries known for their excellent cocoa cultivation. These regions each have their own unique characteristics that influence the flavor of the cocoa:
- The Dominican Republic: Cocoa from the Dominican Republic has a rich, fruity flavor. Cooperatives like Conacado and COOPROAGRO supply cocoa with delicate aromas and complex flavors. The cocoa from this region contributes to the intensity and smoothness of Valrhona chocolate.
- Indonesia: Cacao from Indonesia is known for its earthy notes and refined depth. Kerta Semaya Samaniya (KSS) cocoa beans add a subtle smokiness, giving the chocolate a unique character.
- Venezuela: Venezuela is famous for its Criollo cocoa beans, considered among the finest in the world. The cocoa from this region has an intense, fruity flavor and is a favorite among chocolate lovers worldwide.
- Peru: Peruvian cocoa often has a floral and slightly fruity flavor. Cocoa from the Cooperativa Norandino contributes to the refined and sweeter notes in the chocolate, perfect for milk chocolate varieties.
- Ivory Coast: The cocoa beans from Ivory Coast are robust and rich in flavor, making them ideal for making dark chocolate. They have a slightly bitter taste, yet are also full-bodied and robust, perfect for dark chocolate.
- Haiti: Haiti's cocoa beans have an intensely earthy and floral flavor, often with a slight spiciness. This cocoa is prized for its quality and the balance it adds to chocolate.
- Ghana: Ghana is known worldwide as one of the largest cocoa producers. Ghanaian cocoa has a rich, deep flavor that provides a solid base for dark chocolate and contributes to its robust and full flavor.
- Grenada: Grenada cocoa is known for its refinement and elegance. The beans have a slightly fruity flavor and a creamy texture, making them ideal for delicate chocolate varieties.
- Belize: Belizean cocoa has a unique citrusy undertone that gives the chocolate a fresh, vibrant flavor. This cocoa makes the chocolate lighter and fruitier.
- Brazil: Brazil's cacao has a rich, full flavor, with subtle notes of roasted and nutmeg. It adds depth and complexity to the chocolate.
- Ecuador: Ecuadorian cocoa is famous for its soft, floral flavors, often with a hint of vanilla. Ecuadorian Osella cocoa has a smooth, sweet taste, perfect for smooth milk chocolate.
- São Tomé and Príncipe: São Toméan cocoa beans are known for their deep, complex flavors with hints of red fruit and spice. Satocao cocoa has an intense aroma, making it ideal for dark chocolate varieties.
- Madagascar: Madagascar cocoa is renowned for its intense, fruity aromas and fresh, citrusy flavor. Plantation Millot cocoa beans contribute to the chocolate's vibrant flavors, often with hints of red fruit.
Sustainability and fair-trade chocolate
Sustainability is paramount in the world of chocolate, and at Bonbonbook, we believe it's important that the chocolate we use has an ethically responsible background. Valrhona shares this vision. They invest in long-term relationships with cocoa farmers and ensure they receive a fair price for their work. Valrhona also supports initiatives that make the cocoa industry more sustainable, from protecting biodiversity on cocoa plantations to reducing the environmental footprint of their production processes.
What also appeals to us as a company and as consumers is the fact that Valrhona has several certifications, including Fairtrade, B Corp certification, and other sustainability labels. By choosing Valrhona, we not only support farmers and the environment but also contribute to a fairer chocolate industry.
Why do we choose Valrhona?
We choose Valrhona because it's the very best chocolate. Period. The flavors are rich, the textures silky smooth, and the quality is unparalleled. But it's not just about taste. Valrhona's philosophy aligns perfectly with Bonbonbook's: we want to create products that aren't just delicious, but also meaningful. The chocolate we use tells a story of craftsmanship, respect for nature, and people who are passionate about what they do.
Whether it's intense dark chocolate, smooth milk chocolate, or delicate white chocolate from Valrhona, each variety has its own unique character. We know that every bite of a Bonbonbook bonbon filled with Valrhona chocolate is an experience. It's a fusion of flavors that takes you on a journey—a journey that begins in the cocoa fields and ends on your taste buds.
From bean to bonbon: The journey of cocoa
The journey of cocoa begins with the farmers who grow the beans. Valrhona works closely with these farmers to ensure the highest quality cocoa, with sustainable cultivation methods at the core. The beans are carefully selected, fermentation processes are optimized, and the farms receive the support they need to improve their practices.
After harvesting and fermentation, the cocoa beans reach the hands of Valrhona's chocolate makers, who use their craftsmanship to transform them into the delicious chocolate we use in our bonbons. This chocolate is then brought to us, where we carefully process it into our artisanal bonbons.
Why it's important to us
For us, chocolate is more than just an ingredient. It's an art form, a product we pour a great deal of love and attention into. When you taste a Bonbonbook bonbon, you'll savor not only the richness of the chocolate, but also the story behind the cocoa beans that go into it. From the cocoa farmers to our workshop, every step in this process is infused with passion and respect for what we make.
We're proud of our decision to partner with Valrhona. By using this chocolate in our bonbons, we can offer you not only something delicious, but also a product from a brand that values quality, sustainability, and ethics just as much as we do.
Enjoy the journey
The next time you hold a Bonbonbook chocolate, know that you're holding more than just a piece of chocolate. You're holding a small work of art, crafted from the finest ingredients, with respect for the planet and the people who contribute to the production of this delicious chocolate.
