In Search of the PERFECT COCOA
The quest to find exceptional cocoas around the world took Valrhona to the untapped wilderness of Bali, where, in 2008, the “Cuvees du Sourceur” came to be.
AS PART OF the brand’s undying dedication to deliver delightful bites of guilty pleasures of unparalleled quality, Valrhona has a special team of experts that analyzes and selects, by hand, cocoa beans from trusted Valrhona sources that has unique aromatic profiles. The sole objective for such an endeavor is to provide professionals with rare products that inspire and helps them set themselves apart. This marks the beginning of the Cuvees du Sourceur in 2018.
Such a tedious endeavor is only made possible thanks to the privileged relationship between Valrhona and its cocoa producers. “Being a sourcer with Valrhonais much more than just purchasing cocoa. During the course of our travels, we enjoy regularly meeting with growers’ keen on sharing their culture with us,” explained Valrhona sourcers, Benjamin Figarède, Julien Desmedt and Cédric Robin. “When a rare cocoa with a unique aromatic profile is suggested to us by a partner, we make every effort to make the best of it and provide you with an exclusive chocolate”.
In December 2013 this undertaking expanded to Bali when a sourcer from Valrhona, Julien Desmedt visited the Island of the Gods for the first time where he met up with the members of the Kerta Samaya Samaniya (KSS) co-op. Supported by the Indonesian NGO Kalimanjari, KSS today federates over 400 cocoa farmers in a common goal of quality and sustainable production.
Following several successful meetings between Valrhona and KSS members along with a visit by the Asia-Pacific Valrhona team, the decision to buy a first container of cocoa in order to create a sourcers Cuvée is quickly made. The Cuvée Bali 68% distribution will be previewed by the Asia-Pacific customers.
For KSS, this was the first international cocoa export, widely celebrated by the cocoa farmers and local authorities at a big party during which the container was “blessed”. “Through our collaboration, we were able to work together in a quality approach, which has enabled KSS to become a real player in the Balinese cocoa world in the eyes of the cocoa farmers and the authorities.
“In the future, with the help of Valrhona, we hope to achieve a cocoa production of even higher quality while improving production yields for the farmers,” Ketut, KSS co-op manager.
Cuvée Bali 68 % reveals a sweet acidity, marked by fruity notes, followed by intense chocolaty notes and a subtle bitter finish. During their launching demo that took place in Heavenly Sweet, Chef Vincent Gil created 4 kinds of different pastries: Bali Balo, Choux Bali Cherry, Entremet Bali Noisette and Tarte Bali Exotique Caramel.
“I created all of this recipes to proof Cuvee Bali 68% is fit for any type of pastries,” said Vincent. These pastries combine Cuvee Bali to fit with many different techniques and flavors, such as cherry, lemon, pineapple, almond and hazelnut. The Cuvée will, without a doubt, inspire the greatest chefs and craftsmen in their exclusive and distinguishing creations.
“This Cuvée is the result of our commitment to support emerging organizations such as KSS in a quality approach, in order to provide our customers with new and differentiating origins. The adventure continues,” Julien concluded.
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