News and Events

GASTRONOMY, Published on 4/9/26

Valrhona in Deep Space: How Chocolate Joined the Artemis II Mission

Through Astreas Performance Truffles, crafted with Valrhona chocolate by Cercle V Member Recchiuti and produced with the support of Dany Kamkhagi of Mostly Chocolate, Valrhona is now aboard NASA’s Artemis II mission, the first crewed Artemis flight

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OUR PRODUCTS & SERVICES, Published on 3/3/26

L'École Valrhona Paris is unveiling a Guanaja 70% chocolate egg to celebrate the 40th anniversary of this iconic product

For Easter, L'École Valrhona has created a chocolate egg designed as a genuine sculptural piece combining tradition and modernity. This contemporary creation revisits an Easter symbol with demanding artistry, supported by innovation and technical chocolate expertise.

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CERCLE V, Published on 12/26/25

Cercle V Calendar x Scott Cioe

"Pain au Chocolat Suprême" by Scott Cioe, Executive Pastry Chef at Lafayette Bakery, in New York.

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CERCLE V, Published on 12/22/25

Cercle V Calendar x Salvatore Mungiovino

"Dulcey Caramel Biscotto" by Salvatore Mungiovino, Executive Pastry Chef at Bulgari Hotels & Resorts, in London.

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PEOPLE AND INNOVATION, Published on 12/18/25

Noël Solidaire: Valrhona donates €52,000 to 4 non-profit organizations

Underlining its commitment to local development yet again, Valrhona donated €13,000 to each charity, making a total donation of €52,000.

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PEOPLE AND INNOVATION, Published on 12/8/25

Supporting communities at Christmas: Valrhona employees do their bit

For more than a decade. Valrhona and its employees - in keeping with their strong belief in supporting others - have been running a sale they call "Noël Solidaire", or "Solidarity at Christmas". We are proud of our local roots and our commitment to society, which is why we donate 100% of the prof...

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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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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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