News and Events

ENVIRONMENT, Published on 5/23/25

From producer to maker: 100% traced, fair-trade cocoa

Chocolate is one of those universal pleasures that span ages and cultures. And yet, behind every bean lies a supply chain that is undergoing rapid change. Due to threats linked to climate change, widespread poverty among producers and unsustainable farming practices, cocoa is becoming increasingl...

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CERCLE V, Published on 5/5/25

Cercle V Calendar x Simone Passolungo

"Terra Brown" by Pastry Chef Simone Passolungo, at the artisanal chocolate shop Monte Fondente in Italy.

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CERCLE V, Published on 5/1/25

Cercle V Calendar x Ruban García Chacón

"Mosaïque" by Pastry Chef Ruban García Chacón at Pâtisserie Domi Vélez, in Spain.

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CERCLE V, Published on 4/5/25

Cercle V Calendar x Florian Mongai

"Texture de Chocolat" by Florian Mongai, Sous-Pastry Chef at La Co(o)rniche Hotel.

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CERCLE V, Published on 4/1/25

Cercle V Calendar x Jonathan Soukdeo

"Signature Chocolate Cake" by Jonathan Soukdeo, Executive Pastry Chef at Rosewood Hotel in Hong Kong.

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GASTRONOMY, Published on 3/28/25

Easter 2025 l’École Valrhona Egg

For Easter 2025, L’École Valrhona is unveiling a creation that highlights the richness of individual creativity channelled into a collective project. Thirteen pastry chefs took part in this ambitious project, each expressing their own creative flair with a unique chocolate identity produced using...

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CERCLE V, Published on 3/5/25

Cercle V Calendar x Sean HU

"The Langham Shenzhen Signature Cake" by Sean HU, Executive Pastry Chef at The Langham Shenzhen in China.

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CERCLE V, Published on 3/1/25

Cercle V Calendar x David Pierre

"Flame" by David Pierre, Executive Pastry Chef at Grand Hyatt Incheon, in South Korea.

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CERCLE V, Published on 2/10/25

Cercle V Calendar x Alexandra Fortunato

"La Couronne" by Alexandra Fortunato, owner and Pastry Chef at Declaire in Italy.

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CERCLE V, Published on 2/10/25

Cercle V Calendar x Maïlys Dindin

"La Cabosse" by Maïlys Dindin, Pastry Chef at Auberge de Cercoux.

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