I find it humorous when Disney lists Valrhona Chocolate as a component, or the main component of a dessert. Once, when in Artist Point, I asked WHICH Valrhona chocolate was being used for the dessert (Valrhona offers about 15 different blends of chocolate), as they all have different flavor profiles. As an amateur chocolatier, I've had all of them, and always have at least three in stock for making truffles. The waitress went back to the kitchen, and brought me back the label off the package of callets they used. It was equitoriale, 55% bittersweet, not one of my favorites. I passed on the "Valrhona" chocolate dessert and had the berry cobbler instead. When we were leaving, the waitress handed me a box containing the Valrhona dessert, compliments of the chef, who felt that, as a chocolatier, I deserved to try it on the house. It was pretty good, but I would have preferred it more if they had used one of the higher cocoa blends, such as Guanaja or Caribe.