Dedication to the craft – Valrhona
A lot of what we do at Sunday Folks stems from our philosophy in the craft of dessert making. Craft involves humans. A skill, a passion, a love, a commitment – it represents everything that cannot be replaced by machines. Our products are inspired by wonderful stories and flavours from around the world. Sometimes, these stories are not just ours, but by our partners who supply us with their quality products. One of them is Valrhona.
Valrhona is a French company that has been producing the world’s finest chocolates since 1922, supporting and working directly with farms that cultivate cocoa. Not only does Valrhona work hard to create a positive impact on the community, but they also put in efforts into preserving cocoa that’s packed great aromatic potential.
Through their bean to bar philosophy, great care is taken to ensure the end result is chocolate of exceptional quality. Cocoa pods are harvested only when ripe to preserve the tree and extend its lifetime. Also, by roasting in batches, flavour precursors can develop, and each origin is unadulterated.
In our Sunday Folks kitchen, we use Valrhona chocolate in our handcrafted confectionery — as a milk chocolate slab with passionfruit apricot pâté de fruit and hazelnuts, a chocolate rose truffle with buttery caramel notes, and a roasted almond mikado paired with our signature Sea Salt Gula Melaka ice cream. From the chocolate’s source in the Dominican Republic, to our little space in Holland Village, we echo Valrhona’s dedication to the craft.
A cross-section of chocolate slabs with inclusions.
Indulgent fresh hand-rolled truffle showcasing a 36% milk chocolate caramel ganache enrobing crunchy roasted almond nuts. The tasting note is a luscious milky flavour with a rich salted butter caramel taste and a hint of rose perfume.
Our rendition of the well-loved Pocky chocolate biscuit sticks. Tasty biscuit sticks coated with Valrhona Caramelia Chocolate with a rich salted butter caramel flavour, and generously sprinkled with crushed roasted almonds.
From the chocolate’s source in the Dominican Republic, to our little space in Holland Village, we echo Valrhona’s dedication to the craft.
