Chef Source 2016 catalog

Chocolate
It all starts here
what our manufacturer's
do from this point is nothing
short of incredible!
CACAO BARRY
FELCHLIN SWISS
VALRHONA
about our chocolate
Chocolate is exciting! Having the world’s best
selections all under one roof is even more
exciting. From wonderful Swiss milk chocolate,
to Belgium semi-sweet, to rich dark French
chocolate, you can find the specific flavor
profile that you are looking for. Pastry Chefs
count on us to have the best.
We are so serious about our chocolate that
we store it in a two-story temperature controlled
room dedicated for chocolate and
chocolate only. We continually strive to share
this passion with you,our customer, by hosting
regular chocolate seminars in our test kitchen.
is renowned for its vision of the chocolate
maker’s craft as an art form. Producing and
selling the finest-grade chocolate in the world,
Cacao Barry has a wide product range that’s
a real favorite among the leading chocolate
professionals.
Although the business actually started with tea
and coffee, Charles Barry, a true innovator with
a passion for chocolate, travelled to Africa in
1842 to seek out a selection of cocoa beans
that would enable him to create his very first
connoisseur’s chocolate.
In 1996 a joint venture with Callebaut gave birth
to Barry Callebaut and to this day Cacao Barry is
active from bean to gourmet chocolate.
is one of Switzerland’s premier chocolate
manufacturers. Enriched in tradition, they
pride themselves on creating the finest
couvertures available in the world. They
have created flavor profiles that range
from fruity to earthy and couvertures
ranging from 31% to 72%. Felchlin selects
only the finest cocoa beans available.
They pride themselves on creating a large
variety of smooth, flavorful, and full bodied
couverture that satisfies the best pastry
Chefs in the world.
Felchlin ®
Switzerland
To guarantee the exceptional taste
of its fine cocoa, Valrhona manages
every stage of the production process.
Valrhona’s teams of selectors, planters,
and sourcing experts travel the world in
search of the best quality cocoa beans.
Today, with production still centralized
in Tain l’Hermitage and an international
presence driven by innovation, Valrhona
serves over 13,000 clients. Expertise
of fine cacao beans and mastery of
taste, pâtisserie creation, and in-depth
understanding of the culinary trade, are
the key factors in the Valrhona success
story.
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800.495.5980 www.chef-source.com
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