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法芙娜(Valrhona)的感觉宛若大海的清晨，虽然纯粹，但极富层次感，首先入口的是浓厚的醇香，微苦却中劲十足，直沁心脾，接着会感受到可可特有的微酸加舌尖的顺滑丝绒感，这是由完美的可可脂精华引发的感觉，最后是甘甜悠长的可可香，深邃巧克力的气息在唇齿间久久徘徊，仿佛眷恋着懂得欣赏她的每一颗味蕾。

法芙娜(Valrhona)由一个住在芙娜谷的饼房厨师在1922年创立的，法芙娜(Valrhona)的一惯目标就是用法式传统工艺和厨房艺术制作出美味的巧克力。世界上很多有声誉的甜点厨师在选择巧克力时都会选用法芙娜(Valrhona)的产品。同时法芙娜(Valrhona)产品也是世界顶级美食铺的一致选择。

法芙娜(Valrhona)从一开始就是世界饼房厨师大赛(PastryChefsWorldCup)的官方合作伙伴'LES-GRANdSCRUSdECHOCOLATVALRHONA‘则为世界顶尖专业人事提供专业的服务。其温润纯粹的口感是世界巧克力专业FANS们竞相追逐的体验。

自1922年起，VALRHONA就以培植、挑选及融合稀有的质优可可豆享誉全球。她的专长就在于运用传统的方法，创造出味道浓郁的独特巧克力

将土壤的味道、人们的文化、热带微风的香气，或是河水的力量转化成口味出众的巧克力...这就是VALRHONA的杰作

她是制造巧克力的工匠，也是先锋、种植者、融合者，及孜孜不倦的调味专家，她更是创造时尚的领导者...

只有VALRHONA使用自己种植的可可豆来自南美洲，亚洲，南太平洋岛，以及非洲。VALRHONA在委内瑞拉，厄瓜多尔，加勒比群岛，斯里兰卡，新几内亚，加纳等22个国家拥有80个可可豆种植园。其它巧克力生产商，在大多数情况下是从世界批发市场上购买可可豆，所以就无法保证可可豆的恒定供给。相应地，这些巧克力生产商对于可可豆生长的环境也知之甚少。

只有VALRHONA才会认真区分不同产地不同品质的可可豆，从而使每种可可豆的独特风味得以保留。

首创顶级产地概念GrandCrus

VALRHONA于1986年首创区分产地可可豆，以制成巧克力。借用葡萄酒中的”顶级产地“(GrandCru)概念，生产出独一无二的顶级产地巧克力(GrandCrusChocolates)。

在此之后，受到全球巧克力迷的追捧，也成为其它业者模仿的对象。

VALRHONA于2000年，更进一步创造出以生产年份区分，选择该年度最佳的单一可可庄园生产的可可豆制成VALRHONA的庄园年份巧克力(VintageChocolates)，并仅限量供应。此举震惊业界，造成很大轰动。VALRHONA对质量的坚持，从产地挑选、育种、耕作、收获、可可豆烘焙到制成巧克力，每一步骤，都秉持非常严谨与挑剔的精神。所以VALRHONA的巧克力，才能占有世界上手工巧克力原料市场的百分之八十，受到各名厨的喜爱。此外，VALRHONA为了研发与推广巧克力的制作，设有巧克力学校，不吝惜将新的巧克力配方或制造工具，推广给世人。

英文翻译：The feeling of Favna (Valrhona) is like the morning of the sea. Though pure, yet very rich, the first entrance is strong mellow, with little bitter but full of vigor. It will feel the cocoa's unique acid and the velvety velvet of the tongue. It is the sensation of the perfect cocoa butter essence, and finally the sweet and long cocoa flavor, the deep chocolate breath on the lips. The teeth linger for a long time, as if they are sentimentally attached to each taste bud that knows how to appreciate her. Valrhona was founded in 1922 by a bakery chef living in the valley of furna. Valrhona's usual goal is to make delicious chocolate with traditional French crafts and kitchen art. Many famous dessert chefs in the world choose the products of Valrhona when choosing chocolate. At the same time, Valrhona products are also the consistent choice of the world's top gourmet shops. Valrhona has been the official partner of pastry chef World Cup since the beginning, 'Les grandscrausdecholatvalrhona' provides professional services for the world's top professionals. Its warm and pure taste is the experience that the World Chocolate professional fans are competing for. Since 1922, Valrhona has been famous for cultivating, selecting and blending rare cocoa beans with high quality. Her specialty is to use traditional methods to create unique chocolate with strong taste, which can transform the taste of soil, people's culture, the fragrance of tropical breeze, or the power of river water into chocolate with outstanding taste. This is Valrhona's masterpiece. She is a craftsman who makes chocolate, a pioneer, a grower, a syncretic, and a tireless seasoning expert. She is also a creator Fashion leaders... Only Valrhona uses its own cocoa beans from South America, Asia, the South Pacific Islands, and Africa. Valrhona has 80 cacao seed plantations in 22 countries including Venezuela, Ecuador, Caribbean islands, Sri Lanka, New Guinea and Ghana. Other chocolate producers, in most cases, buy cocoa beans from the world wholesale market, so there is no guarantee of a constant supply of cocoa beans. Accordingly, these chocolate producers know little about the environment in which cocoa beans grow. Only Valrhona can distinguish cocoa beans of different quality from those of different producing areas, so that the unique flavor of each kind of cocoa bean can be preserved. The first concept of top producing area, grandcrusvalrhona, first distinguished cocoa beans from producing areas to make chocolate in 1986. Using the concept of "Grand Cru" in wine, we can produce the unique grand crus chocolates. After that, it has been sought after by global chocolate fans and imitated by other industries. In 2000, Valrhona further created to distinguish the year of production, select the best single cocoa farm of the year to produce cocoa beans to make Valrhona's Vintage chocolates, and only limited supply. This shocked the industry and caused a great sensation. Valrhona adheres to the quality, from the selection of producing areas, breeding, cultivation, harvest, baking of cocoa beans to chocolate making, and adheres to a very rigorous and critical spirit in every step. Therefore, Valrhona's chocolate can occupy 80% of the world's market of handmade chocolate raw materials, which is loved by famous chefs. In addition, Valrhona has set up a chocolate school in order to develop and promote the production of chocolate. It is not reluctant to promote the new chocolate formula or manufacturing tools to the world.

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