News and Events

COCOA, Published on 12/1/23

Traceable cocoa: deforestation & carbon footprints

At Valrhona, 100% of our cocoa beans are routinely traced back to our producers around the world. This level of traceability is the basis for creating a fair and sustainable supply chain.

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ENVIRONMENT, Published on 11/30/23

Malagasy cocoa transported by sailboat: a challenge that could become a reality in 2026

Valrhona and Norohy support carbon-free shipping, So that we can take the next step in our approach, along with Norohy, we have decided to become members of Windcoop. Windcoop is the first citizen-led cooperative to transport goods by sailboat. We have invested €300,000 in building a cargo sailbo...

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CERCLE V, Published on 11/8/23

Cercle V Calendar x Julien Taboury

Julien and Jennifer Taboury have invited us to explore their chocolate and confectionery shop in Bourg-Argental. In this creative space, hard candies, lollipops, chocolates, marshmallows and caramels delight customers’ taste buds. They reveal an extraordinary piece for the Cercle V Challenge, des...

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Published on 10/17/23

Stella: the Chocolatier's Yule Log by L’École Valrhona - Christmas 2023

Stella: the chocolatier’s yule log, a delectable star perfect for the festive season Romain Grzelczyk and Jordan Lamberet - both chocolatiers and chefs based at L’École Valrhona - are proud to unveil their latest creation: the Stella chocolate yule log. This delicious creation aims to give your c...

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CERCLE V, Published on 10/8/23

Cercle V Calendar x S’more

In the heart of London, you will find a place where French gastronomy and the heritage of New Orleans intertwine. It’s there that we meet Michael D’Angelo, pastry chef at Louie London. For the ​​​​​​​ Cercle V Challenge, i he presented us with his “S’more” dessert.

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CERCLE V, Published on 9/8/23

Cercle V Calendar x Walter Musco

Chef Walter Musco is our Cercle V Challenge winner for September. Having owned and run the Pasticceria Walter Musco - Bompiani kitchen laboratory in Rome for many years, Walter’s vision for pastry-making is profoundly influenced by his passion for art and quality ingredients.

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CERCLE V, Published on 8/22/23

Cercle V Calendar x Priscilla Scaff-Mariani

Priscilla Scaff-Mariani is executive pastry chef at Gabriel Kreuther in New York. She’s also the winner of the Cercle V Challenge Jury Prize.

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CERCLE V, Published on 8/8/23

Cercle V Calendar x Hind Al Mulla

Home Bakery is an Emirati company born out of love and a passion for pastry-making. In August, we introduce its co-founder and creative director, Hind Al Mulla. Guided by a certainty that “people eat first with their eyes”,​​​​​​​ Cercle V hallenge winner Hind reveals a creation designed after he...

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CERCLE V, Published on 7/8/23

Cercle V Calendar x Xavier Thill

Xavier Thill uses the month of July to honor bees, those creatures which play such a fundamental role in our environment. Xavier is a pastry chef at the “Le Vivarais” restaurant in Vals les Bains, and his work is guided by the feeling that comes with each of the seasons.

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CERCLE V, Published on 6/8/23

Cercle V Calendar x Casey Doody

Casey Doody executive pastry chef at Boka Hospitality for GT Prime Steakhouse & GT Fish and Oyster in the United States. Casey’s pastry is whimsical, playful and breathtaking all at the same time, and she’s particularly sensitive to seasonality. Let’s take a look at her winning Cercle V Challenge...

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