VALRHONA

ABINAO 85%
Originating in Latin America, the cacao tree only arrived in Africa in the 19th century. The Forastero species of cacao tree is now cultivated in family-run farms located in the cocoa-producing countries at the heart of the tropics. As with each Grand Cru blend, Abinao offers a subtle balance of several sensory dimensions dominated by an intense bitterness backed up by powerful tannins, the result of its high percentage of cocoa and a skilful assembly of African beans.

PALMIRA
Palmira is a chocolate containing 68% cocoa, for fillings and patisserie.
In a hot and humid micro-climate between the foothills of the Andes and Lake Maracaibo, Valrhona has dedicated almost fifteen years to reviving the cultivation of a long-forgotten cacao tree, the Porcelana. A veritable jewel in the Valrhona crown, this dark chocolate is made from 100% of these unique beans with their astonishing pearly color and delicate, almost naturally milk chocolate taste. With its combination of delightfully vibrant characteristics, behind a veil of tannins and sophisticated warm milk and honey notes, Palmira is distinguished by its subtle flavors in perfect harmony with its origins.
Depending on the harvest, Palmira’s exceptionally long-lasting notes of freshlybaked bread and yellow fruits produce some remarkable and unexpected – even out-of-the-ordinary – aromatic sensations.

ALPACO FROM ECUADOR
A major producer of cocoa beans, Ecuador hides a few ancient plantations in the golden triangle created by the villages of Vinces, Quevedo and Babaoio. Here, the traditional local ‘Nacional’ beans are grown, more commonly known as Arriba, which accounts for the majority of beans used in Alpaco, the Grand Cru de Terroir from Ecuador. Alpaco is a chocolate combining strength with sophistication, offering delicate floral aromas of jasmine and orange flowers intimately and intricately entwined with deep chocolate notes, which give it its gentle strength.

TAÏNORI FROM THE DOMINICAN REPUBLIC
Valrhona has selected carefully fermented Trinitario cocoa beans from ancient plantations in the Dominican Republic, the most mountainous island of the West Indies. Taïnori, the Grand Cru de Terroir from the Dominican Republic comes from a land whose sub-tropical climate and violent cyclones have sculpted the landscape into a real mosaic of different regions. With top notes of yellow fruits, Taïnori gradually reveals fresh hints of citrus followed by lasting notes of dried fruit against a backdrop of cocoa and freshly-baked bread.

“GRAND CRU DE TERROIR” PURE COCOA PASTES
With this range of four 100% Pure Cocoa Pastes corresponding to the four couvertures in the ‘Grand Cru de Terroir’ collection (Manjari, Araguani, Alpaco and Taïnori), Valrhona gives professional pastry chefs and chocolate makers the opportunity of personalizing and enhancing their preparations while respecting the origins of their couvertures.

 

RAVIFRUIT

• Natural fruit purees :

no flavour added, no colouring, no preservative

• Frozen (in block or fruit Grains)
• Pasteurised

(Please consult us for the list of available perfumes)

Choose the soil... the one which suits the needs of each fruit, select fruit varieties, rich in flavour, pick the right fruit in its prime, bursting with sunshine. The first stages of life in fruit are crucial.
Inspect and guarantee… Quality control and approval upon arrival of fruit is the ultimate stage before fruit processing.

Select, press and sift... retaining the best attributes of fruit, its flavour and vitamins. A natural recipe without any colouring, nor flavour added, nor preservative. Just a few ounces of sugar. A smooth process adapted to each fruit for a colourful result…
Our expertise guarantees you a constant quality, respecting fruit and nature.

Applications

• Sorbets,
• Ice creams,
• Fruit mousses,
• Bavarois and charlotte desserts,
• Toppings,
• Fruit jellies,
• Iced and pastry desserts,
• Coulis,
• «Miroir» glazes,
• Cocktails,
• Jams,
• Jellies,
• Gelato.

• Individually Quick Frozen Fruit

(Please consult us for the list of available fruits)

Choosing origins and varieties of fruit suitable to freeze,
Cultivating, respecting Nature and fruit,
Classifying, selecting… To exclude any damaged, immature or overripe fruit,
Retaining the natural flavour and texture of fruit picked when fully ripe,
Our expertise guarantees you top quality and availability whenever the season.

Applications

• Tart garnish, decoration and inclusions in cakes, pastry desserts, fairy type cakes…
• Ingredients for plated desserts, fruit salads, sorbets, jams, culinary application

• Frozen "Extra" Fruit Coulis

no flavour added, no colouring, no preservative

Nature’s story… Fruit are harvested when healthy and fully ripe according to Ravifruit specifications; then processed into coulis following an artisanal recipe. The Ravifruit coulis qualify for the ‘Extra’ quality distinction due to their conformity to stringent regulations: a very high fruit content and no additive.
Praise the taste and colour of fruit… Exotic flavour or the Rhône valley perfume, fruit coulis will give a fruity and delicate touch to all your desserts!

Applications

• Toppings on ice creams, cakes and cheesecakes.
• Garnish and decoration for plated desserts, fruit salads…
• Ingredient in cocktails and milkshakes.
• Fruit preparation and « Service » products
• Fruit compotées NEW
• Fruit cocktails NEW
• Mix for sorbet
• Fruit selection for decor
• Citrus fruit zests
• Etc

Distributed on each continent, in more than 60 countries, Ravifruit has became the quality reference in the fruit field.

Thus, Ravifruit has naturally promoted international pastry art and supported teams in competition for the World Pastry Cup since the beginning of the event.

With the chefs, Ravifruit commits itself to defend taste and quality.

 

FRIESLAND FOOD PROFESSIONAL

20% more overrun Crème Sucrée Vanillée
Debic the European cream specialist has developed a new Crème Sucrée Vanillée with 20% more overrun than a basic cream. It means 20% more portions than with a basic cream !
Besides this overrun increases the new Crème Sucrée Vanillée Debic still has a beautiful deep colour with an airy structure, a smooth mouth feeling and a long stand. The perfect solution for all whipping processes.

35% whipping cream Stand and Overrun
Tenue & Foisonnement, Crème à Fouetter 35%
Stand and Overrun is a 35% cream 100% adapted to all pastry recipes. Thanks to its excellent stand , its higher overrun and its full creamy taste Debic Stand and Overrun offers you the best results once used.

Unsubsidised Butter range « Beurre de Laiterie »
Debic developed a new range of Croissant and Cake Unsubsidised Butters to answer to bakers’ needs.
Debic Unsubsidised Butter range “Beurres de Laitere” is only processed from raw cream.
The range proposes a full scale of melting points, controlled all year long, adapted to all kind of applications (Danish pastry, cake, butter cream…).
Besides depending their way of working bakers can choose to use a either a coloured or a non-coloured Unsubsidised Butter “Beurre de Laiterie”. The ones with the “Golden colour” label have natural carotene inside : the guarantee of end products with a beautiful and deep colour.

LES GRANDES DISTILLERIES PEUREUX

GRIOTTINES ®

Little stoned and graded bitter red cherries macerated in a light syrup of liqueur and Kirsch, they are the ambassadors of our image throughout the world!
"We taste, We Crunch, We succumb!!!"
Professional food manufacturers and chefs' craze for these little fruits has nowadays won them recognition on the tables of all the most highly-regarded starred restaurants in the world!

Around Griottines Original, the unique recipe, several flavors are proposed: Griottines La Bleue® (pastis), Griottines Traiteur (wine vinegar), Griottines Décor® (semi candied cherries with the stone removed and stalk),… in sizes adapted to the needs of the catering professions.

LA CIGOGNE®, fruit brandies of high tradition

As far back as 1864, the Distillery has won fame thanks to Kirsch.
Then, the range has widened and numbers today about ten references, among which Poire William (William pear), Mirabelle (Mirabelle plum), Prune (Plum), Framboise (Raspberry), ...
LA CIGOGNE® is the flagship brand of this know-how dedicated to Fruit "Eaux de Vie", a production cap that is very specific. LA CIGOGNE® is declined in four ranges and seven original flavours.

NEW SPECIALITIES

In 2005, Grandes Distilleries Peureux launches three GRIOTTINES® LIQUEURS in 70 cl bottles with a very modern and seductive design.
This modern liqueurs range includes 3 flavours:
- Griottines® Original, liqueur of the world-famous Griottines®, the recipe of which is jealously guarded.
- Griottines® Tea, elegant and “trendy”, with subtle, 100% natural aromas.
- Griottines® Cola, more specifically aimed at young adults.

It’s also during the same year that PERFECT 1864® is launched: an ultra premium vodka, 100% made in France.

 

Toutes les marchandises autres que celles fournies par l’organisation devront être apportées par les équipes.