News and Events

COCOA, Published on 1/15/24

Cacao Forest, a pioneering initiative revolutionizing cocoa farming

Since 2016, an exclusive collaboration between French chocolatiers, research institutions, NGOs, and the French Development Agency has brought the Cacao Forest project to life. This innovative initiative aims to promote sustainable agroforestry models in the Dominican Republic.

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CERCLE V, Published on 1/15/24

Cercle V x Gabriel Le Quang calendar

For the first portrait of the year, we are delighted to showcase Gabriel Le Quang, MOF Pâtissier-Confiseur 2023, and his innovative creation: the Ceramic of Vallauris.

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CERCLE V, Published on 12/8/23

Cercle V Calendar x Jesus Camacho Higuera

We’re heading to Spain for the last creation in the 2023 Cercle V calendar. Jesús Camacho is the pastry chef at Donaire, on the Spanish island of Tenerife. Here, pastry-making has room to flourish and has become an art in its own right. Jesús - a chef with a chocolatier’s gifts - showcases flavor...

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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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