News and Events

CERCLE V, Published on 7/15/24

Cercle V Calendar x Paolo Brunelli

At the heart of Gelateria Brunelli & Paolo Brunelli, Pastry Chef Paolo Brunelli distinguishes himself through his incessant exploration of new flavors. His latest creation, the 'Integral Oqo Sorbet,' highlights the captivating intensity of Oqo 73% chocolate.

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CERCLE V, Published on 6/15/24

Cercle V Calendar x Grégory Lejeune

My knowledge in Naturopathy inspires my choices of ingredient combinations, reveals Grégory Lejeune, Pastry Chef at Delicatessaine in Nantes. His talent shines in his creation, the 'Oqo'Délie,' a velvety Oqo 73% mousse enhanced by Wiri Wiri chili, a soft almond biscuit, a tonka bean cream, and a ...

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COCOA, Published on 6/14/24

Komuntu 80%: €234,317 raised thanks to you!

Because Komuntu 80% proves Valrhona's commitment to creating a fair, sustainable cocoa industry and creative, responsible gastronomy, we committed to donating 100% of this chocolate’s profits to our cocoa partners during the 100th anniversary year.
Between September 2022 and September 2023, we r...

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CERCLE V, Published on 5/15/24

Cercle V Calendar x Carmen Capote

This month, Valrhona is proud to spotlight Carmen Capote, Pastry Chef at 24onzas in Spain. Renowned for her creative approach and love for innovation, Carmen presents to us 'Scarlet,' a creation that skillfully combines art and pastry.

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CERCLE V, Published on 4/15/24

Cercle V Calendar x Jean Oronotz

This chocolate bar is the result of an inspiration where the silkiness on the inside contrasts with the crunchiness on the outside. Chef Jean Oronotz, Master Chocolatier at La Fabrique de Ttotte, excels in the art of transforming chocolate into unique taste experiences. His creation, the "Gourmet...

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GASTRONOMY, Published on 3/18/24

Michelin Guide 2024: 8 new restaurants join Passion Dessert

At the prestigious annual "Cérémonie des Etoiles", eight outstanding establishments were awarded the Passion Dessert title. This prize is an opportunity for Valrhona and the Michelin Guide to shine a spotlight on France's most talented restaurant-based pastry chefs who have excelled in creating p...

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CERCLE V, Published on 3/15/24

Cercle V Calendar x Andrea Tortora

An intense aroma and flavor, a surprising consistency. These are the words used by Andrea Tortora, Pastry Chef of AT Pâtissier in Italy, to describe his latest creation, "L'œuf Signature."

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COCOA, Published on 3/6/24

Cacao d'Excellence 2023: Kerta Semaya Samaniya, a Balinese cooperative and Valrhona partner, wins the Silver Award

Our partner, the Balinese cooperative Kerta Semaya Samaniya (KSS), was named the winner of the prestigious Cacao d'Excellence 2023 Silver Award.

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CERCLE V, Published on 3/1/24

Cercle V Calendar x Jury Prize

Anne Coruble, the talented Pastry Chef of the Peninsula Paris, is the winner of the Jury Prize in the Cercle V Challenge for her Oqo 73% Vanilla Cardamom Tartlet. This pastry masterpiece skillfully blends the flavors of vanilla and cardamom, accentuated by the elegance of pure-origin cocoa from M...

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GASTRONOMY, Published on 2/26/24

This Easter, Valrhona reveals "Abysse"

L’École Valrhona Pastry Chef Rémi Poisson has allowed his imagination to run wild, unveiling a unique creation that brings a touch of April Fool’s mischief to the traditional Easter egg.

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