Baking Chocolate

It all started in 1924 a pastry chef from Tournon created a chocolate factory which eventually achieved a worldwide recognition - and in 1984 became the first to offer a dark chocolate with 70% cocoa. Valrhona's idea was soon picked up by others, and today, we are thrilled to offer a highly selective assortment of excellent baking chocolates.

If you are looking to the highest-quality dark baking chocolates and couvertures -- look no further. We carry many single-origin baking chocolates -- including the famed Cru Savage from Bolivia. Our baking chocolates are also great to just eat out the bag. We also carry cocoa nibs and carmallized cocoa nibs which are great over ice cream and creme brulee. And Valhrona white cocolate as well.

For more information about chocolate and some of our favorite artisan chocolate producers, click on our newsletter tab and search on chocolate. Then just imagine the sweet smell of chocolate as you read about Francois Pralus or Cru Savage -- yum!