Phase 1 – Changes within Valrhona

Page 2

• Font needs to be larger, similar to page 4
• Remove 100y logo replace with bcorp logo + great place to work logo (attached)

Page 8 – Remove the web site

Page 9

• Remove both Chapka
• RINETTE IVOIRE > RINETTE DULCEY > RINETTE LAIT should be next to each other.
• GRETA LAIT & GRETA NOIR should be next to each other.
• Palet Argent & Palet Or should be next to each other.

Page 11

• On the left, Reorganize the chocolate from highest to lowest % of cocoa.

Page 12

• Second paragraph the words don’t have space between them.
• Amend the picture on the right with this  

Page 13

• Manjari, keep 2 pack shots not 3
• Amend Alpaco packaging to this and that
• Amend Nyangbo packaging to this and that
• Amatika, place the nutritional values under the image

Page 14

• Kalingo, remove the chocolate beans under the pack & keep only 2 pack shots not 3
• Tulakalum, keep only 2 pack shots not 3 & change the SKU # to 25295
• Remove Illanka and keep it only in the Highlight.
• Bahibe, amend the packshot to this and that

Page 15

• Amend Abinao pack shot to this and that & remove chocolate beans under the pack shot & keep only 2 pack shots
• Coeur de Ganaja, amend the first sentence to “The very first Dark Chocolate; concentrate P125 Coeur De Guanaja, is a technical solution which is intended to boost the chocolate intensity of your recipes”

Page13/14/15 – Reorganize the packshots from highest to lowest % of cocoa

Page 16

• Remove both Ariaga
• Tropilla noire has a typo mistake Feve

Page 17 – Remove both Ariaga

Page 20 – In the text, replace 250g with “Various.”

Page 21

• Under Guanaja, add a 3rd quantity: “12kg, SKU 19849”
• Under Dulcey, add 2 quantities “12kg, SKU 27008, and 1Kg, SKU 12787  
• Under Caramelia add a quantity “1kg, SKU 12390”
• Under Ivoire add a quantity “12kg, SKU 19741”

Page 23- For glazes have the text more wide and less long

Page 24

• Andoa Dark, remove the duplicate sentence “Single origin Peru cocoa” + Amend Andoa Noire to “Andoa Dark”
• Andoa Milk, remove the paragraph “Milky […] Tanginess”

Page 25 – Single origine Ghana SKU to be amended to 47814.

Page 27

• The second Xocoline should be called Xocoline 41%
• Remove the dark chocolate.
• Amend SKU 12062 to 12061

Page 31- Amend GIANDUJA dark SKU from 2664 to 2264

Page 32

• Amend the weight from 0.25KG to 250g for SKU 33241 & SKU 31843
• Amend the weight from 0.28KG to 280g for SKU 32882

Page 33 – Change all weight (x9) to 250g.

Page 36/ 37 – Amend all weight to 70g. + Organize them by highest % of cocoa.

Page 38 – Amend all weight to 120g, not .120g, and organize the SKU by largest cocoa %

Page 39 – On the right, remove availability date January 2022

8Phase 2 – Changes Chocolatree & Norohy & Adamance

Page 44

• In the titles of the SKU remove the code ending by CX (x4)
• Amend chips (x2) to shavings & amend weight to 2Kg
• Add Copeaux lait SKU 47888, description “milk shaving 2Kg”

Page 45

• In the titles of the SKU remove the code ending by CX (x6)
• Rename White to “white cocoa butter” & amend the weight to 2Kg

Page 66

• Meeker raspberry, amend SKU to 41188 & amend the color on the left to this.
• Green William pear, amend SKU to 41191
• Femminello Lemon amend the color on the left to this.

Page 67

• Remove Blood orange.
• Kesar & Alphonso Mango, amend the SKU to 41189
• Passion fruit, amend the SKU to 43351
• Remove Tangerine.

Page 68

• Opal Apple, amend the color on the left to this.

Wild blueberry, amend the SKU to 41195, and the picture on the left to reflect the color of the packaging (sorry there is no picture available on the dam)