News and Events

CERCLE V, Published on 12/5/25

Cercle V Calendar x Alexandre Dufeu

"Mille Feuilles Chocolat Oqo" by Alexandre Dufeu, Executive Pastry Chef at Jumeirah Mina Al Salam, in Dubai.

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CERCLE V, Published on 12/1/25

Cercle V Calendar x Nicolás GINÉS J

"Belizean Single Origin" by Nicolás GINÉS J. Pastry Chef at Catorce Doce, in Spain.

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EVENTS, Published on 11/28/25

Crafting Sweet Memories : L’École Valrhona Dubai and 4get-me-not Alzheimer’s Organization Unite to Empower Seniors

In a truly heart-warming philanthropic event, L'École Valrhona Dubai joined hands with 4get-me-not, the only Social Enterprise in the UAE and the Middle East dedicated to seniors and Alzheimer's Disease (AD).

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GASTRONOMY, Published on 11/10/25

Valrhona and Kaviari: the perfect pairing of chocolate and caviar

To mark Kaviari's 50th anniversary, Valrhona has teamed up with this benchmark of French gastronomy to create a dish that is as audacious as it is exceptional: chocolate mousse with caviar.

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CERCLE V, Published on 11/5/25

Cercle V Calendar x Johnny Chung

"The Forest Floor" by Johnny Chung, Pastry Chef at Toqué!, in Montreal.

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EVENTS, Published on 11/3/25

Salon du Chocolat Dubai

At the 4th edition of Salon du Chocolat Dubai, two iconic names in the world of gastronomy — Valrhona and Elle & Vire Professionnel — once again joined forces to celebrate what connects chefs, chocolatiers, and pastry lovers around the globe: a shared passion for pastry and the vibrant community ...

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GASTRONOMY, Published on 11/3/25

L’École Valrhona is celebrating the magic of Christmas and the 40th anniversary of Guanaja 70% with an exceptional signature yule log

For the festive season, L'École Valrhona is unveiling an exclusive Yule log. It will take you on a sensory journey whose every flavor awakens childhood memories. This original creation by chefs Baptiste Sirand and Yohan Dutron combines the freshness of citrus fruits, the warmth of spices and the ...

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CERCLE V, Published on 11/1/25

Cercle V Calendar x Alex Coulon

"Chocolats x Chartreuse x Menthe" by Alex Coulon, Pastry Chef at La Baraque, in France.

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GASTRONOMY, Published on 10/30/25

2025 Sustainable Pastry-Making Competition : A third edition steeped in commitment

The 2025 “Sustainable Pastry-Making” Competition again invites the talents of tomorrow to come up with gourmet creations that are both ethical and respectful of the environment.

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OUR PRODUCTS & SERVICES, Published on 10/15/25

Discover your new personalized online space: MyValrhona

All the services and expertise of Valrhona brought together on MyValrhona to make your life easier and enhance your creations.

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