News and Events

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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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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