Exclusive chocolate developed

French chocolatier Valrhona, has developed and co-branded an exclusive chocolate for London’s Hotel Café Royal.  Profile 66 has been developed by Hotel Café Royal’s executive pastry chef Andrew Blas, with the Valrhona team following exhaustive tastings.

Profile 66 will be used in all chocolate patisseries, petits fours and drinks throughout the hotel’s food and beverage outlets including The Ten Room restaurant and Green Bar. This will be supplemented with a chocolate bar that will be available to buy, launching in Easter 2015.

As with wine tasting, where grapes give a wine character based on where they are grown in the world and environmental conditions, cacao beans provide flavours that can be influenced by a multitude of variables.

Having tirelessly researched and tasted numerous flavour combinations, Andrew Blas, in partnership with Sandrine Taupin, Valrhona development engineer and Marie Repoux, Valrhona sensory studies and methods manager, has created a chocolate made from various cacaos, which will take the consumer on a journey in taste, just like a fine wine.

Profile 66 has floral notes, followed by nuttiness and a hint of spicy citrus, ending with a cocoa silky finish.

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