The best time to think about the future is today.
At Valrhona, we have always worked side-by-side with pastry chefs.
The world of gastronomy is where we express ourselves best and we work with everyone in the industry to continually imagine what its future will be.
Our chocolate factory is in the heart of the richly arboricultural Rhone Valley. Orchards and our chefs’ kitchens (where fruit and chocolate have long formed beautiful pairings) have awakened our senses and inspired us to look more closely at a pairing that opens up so many pastry-making possibilities.
In France and beyond, we have explored a world of small rural farms whose values are rooted in the soil and the way it is worked, in which good common sense is everything and perseverance is always rewarded.
We believe passionately in endless flavors and those unique people who make profound commitments and share both real expertise and a determination to shape the future together.
We wanted to make a real investment so that they, too, are supported in their endeavors.
Our reasoning is that we have, at times, observed practices that don’t respect people or nature.
• Supply chains which were sometimes obscure (especially when fruit was processed)
• Working and environmental conditions which were regularly subject to criticism
• A race for quantity over quality
We work hand-in-hand with creators, who are just as aware as we are of the role they will play in food’s future,
• They seek out the best local ingredients whenever possible
• They always aim for transparency and traceability
• They take real daily action for sustainable, responsible agriculture and gastronomy
So we traveled to talk to them about fruit. With our chefs’ assistance, we sought to understand how and in what ways they use fruit and what they wanted to achieve.
We were astonished to learn that fruit purée is the form most commonly used in pastry- and ice cream-making, yet professionals see it as a heavily processed commodity that bears little relationship with fresh fruit. As we see it, fresh fruit has an origin in the soil (which watched it grow), as well as a shared story with its producer (who labored over it) and the sun (which helped it to ripen).
This is why, together, with our partnering chefs and producers, we decided to act to protect fruits’ future and flavor over the long term – and the future of its workers too.
To us, it’s simply good common sense.
This was how Adamance came into being.
Adamance, a range of frozen fruit purées
that’s full of good common sense
For 100% fruit purées
We want our purées to be just as delicious as a nice, ripe piece of fruit. That is why we have chosen to use PGI Sycracuse lemons, which
are only harvested from November to March. These “Primo Fiore” lemons (as they are called over there) are sure to have the strongest flavors. And to keep the taste and color of the fruit we use, with zero additives in our purées, we use a unique technical process, which is performed quickly at low temperatures, without oxygen.
For transparency that’s actually useful
It’s simple – we want you to know everything about the fruits we use, so you can tell their stories to your customers. For us, an apricot is not just an apricot. It’s a Lido apricot, grown by Mr. Boisset on a High Environmental Value farm in Châteauneuf-sur-Isère.
For people and for the earth
Our partner farmers are true collaborators, so we make sure that they are working in good conditions. We collaborate with them to implement carefully considered practices as part of an agroecological approach. Because of this, our lemons, apricots, peaches, coconuts and pears are guaranteed to have no pesticide residue.
For creating with you
Everyday, we work to reinvent how fruit is used and to enhance its taste in gastronomy (in cooking, ice cream-making, pastrymaking, chocolate-making and mixology, among others). What we want most of all is that you feel proud and happy to use our fruit products and talk about them to your customers!
Our commitments in action
The example of the apricot purée
Our apricots grow in an official High Environmental Value orchard and bear no traces of pesticide residue.
Our partner farmers are true collaborators, so we make sure that they are working in good conditions.
We collaborate with them to implement carefully considered practices as part of an agroecological approach. For our apricots, the High Environmental Value label awarded by the French state proves that tangible, positive environmental action has been taken on the orchard. Our producer also uses less pesticide, with none applied whatsoever during the weeks leading up to the harvest. As a result, our fruit purées are free from pesticide residues.
Find out more
Our Lido apricots are grown by Jean-Philippe Boisset in an area that borders Tain l’Hermitage in the Rhone Valley.
It’s simple – we want you to know everything about the fruits we use, so you can tell their stories to your customers.
For us, an apricot is not just an apricot. It is a Lido apricot grown by Mr. Boisset in Chateauneuf-sur-Isère, in the Rhone Valley.
Our purées are made of Lido and Flavor Cot® apricots and nothing else.
We want our purées to be just as delicious as a nice, ripe piece of fruit.
And to keep the taste and color of the fruit we use, with zero additives in our purées, we use a unique technical process, which is performed quickly at low temperatures, without oxygen.
This is how our puréed apricots retain their beautiful orange-tinted color without any recourse to additives, as well as the Lido and Flavor Cot® varieties’ characteristic tangy opening, floral notes and refreshing finish.
Find out more
We can suggest more than ten apricot purée recipes for you to try.
Every day, we work to reinvent how fruit is used and to enhance its taste in gastronomy (in cooking, ice cream-making, pastry-making, chocolate-making and mixology, among others).
What we want most of all is that you feel proud and happy to use our fruit products and talk about them to your customers! Go to our Recipes section, to see recipe ideas for using apricot purée in mousse, coulis, fruit paste and more.
Find out more
