Food

Valrhona Celaya: A Winter Remedy

Valrhona CelayaWith the winter cold and flu season upon us and a symphony of coughs and sneezes in our midst, nothing soothes a chocophile’s sore throat better than Valrhona Celaya hot chocolate. With its thick and unctuous consistency, it glides down smoothly, alleviating discomfort, releasing endorphins along the way.

Lovingly warmed over gentle heat, or in the microwave if the chocolate rush is uncontrollable, it can be enjoyed as it is or diluted with a little milk, hot water or topped with whipped cream.

Made with 50% cocoa content, the potion is not overly sweet or bitter and has that trademark Valrhona taste that one expects from a leading French producer of top-end chocolates.

The perfect winter remedy to stave off a cold, relieve for a scratchy throat and appease a sick chocoholic.

Valrhona
http://www.valrhona.com

Simon Johnson

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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

5 Comments

  • Reemski: SJ were out of stock last time I checked but they were getting them in soon. Definitely worth a try 🙂

  • Ahh, I remember ordering the hot chocolate (chocolat chaud) in Paris at Cafe Deux Margots, a famous cafe in the St Germian arrondissement.  It cost 15 euro, came in a pot and was molten gold.  Oh to be there again.

    Being a Sydneysider, have you tried the Lindt Store near the NAB building in the City or Guylian at East Circular Quay, won’t say they compare to Paris but very good on a cold winter day even as takeaway!!

    Do you know if Valrhona is sold in any coffee shops ?

  • Adrian – I haven’t seen Valrhona in any coffee shops. Often restaurants use it as couverture chocolate, and I have eaten desserts in various places made with it.

    I’ve heard good reviews about the Lindt store and recently drooled over the Guylian selection. I have yet to try them and will follow up with a review.

    Molten gold is certainly the right expression. I see you’re quite a chocophile  🙂