Valrhona Netherlands and Nordics

Ingwersen Launch

To celebrate the launch of Valrhona with Ingwersen, we took our customers on an extraordinary tasting journey, showcasing stunning and delicious creations crafted by incredibly talented chefs!
Chef Casper Sundin, the local distributor's chef at Ingwersen, Chef Circle Wong, Northern Europe Valrhona pastry chef, Chef Brian Mark Hansen, winner of the prestigious Bocuse d'Or 2023, and Chef Sylvain Tarpi, head pastry chef at Cakenhagen at Nimb Hotel, delighted our taste buds. Held in the enchanting setting of Nimb Hotel in Copenhagen, this event was the perfect opportunity to savor our chocolates while discovering the full expertise of Valrhona.
A memorable and delightful experience!

Confection 80% - add intensity to your recipes

With Confection 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity. 

A range of four Pure Origin chocolates with no added cocoa butter that bring together all Valrhona's expertise to make and elevate fillings such as ganaches and creams as well as mousses, sponges, soufflés, and ice creams.

Oqo 73% : no waste pastry

Welcome to an unprecedented culinary journey back to the cocoa source, where pastry excellence meets a deep commitment to sustainability.
Our recipe booklet invite you to discover OQO 73% by exploring the theme of “No Waste Pastry,” a concept that resonates particularly strongly with the unique recipe of OQO 73%. The UK pastry team chefs, driven by their passion for pastry and an awareness of their ecological impact, have each created a unique recipe in harmony with this philosophy.

Training Program 2025 by l'École Valrhona

Discover the training program offered by l'École Valrhona for 2025, with Antoine Michelin, pastry chef instructor:

• Alternative Desserts Stage
• Chocolate Bonbons, Bars and Confectionary

Training Program 2025 (FR) by l'École Valrhona

Cercle V, our loyalty program

Valrhona Cercle V is a loyalty program created for culinary professionals offering unique opportunities for members to exchange ideas, share expertise, and enjoy exclusive benefits. As part of the Cercle V Program, members enjoy exclusive support and services, products, recipes, events and classes, contests and initiatives tailored specifically to their professional needs. Through the Cercle V Program, our hope is that these special benefits provide members with creative inspiration, professional support, and encourage a sense of community amongst members.

Ecole Valrhona

Center of expertise in chocolate, l'Ecole Valrhona has become a place of creativity and innovation from which tomorrow's inspirations emerge. A place of exchange, sharing and transmission, where the 30 pastry chefs of the l'École Valrhona are committed to supporting the artisans in their quest for uniqueness.

L'École Valrhona offers you training programs of excellence, ranging from initiation, to perfecting gestures and precision techniques. 

Circle Wong

Pastry chef instructor

Circle joined the Ecole Valrhona Asia in 2017, focusing on private pastry trainings and public demonstrations in China. In 2022, she moved back to London and start teaching and recipe development in le Cordon Bleu London focusing on alternative pastry. In May 2024, she joined l'Ecole Valrhona as pastry chef Instructor for UK and Northern Europe markets.

The Essentials

Since 1995, the chefs have been able to count on Valrhona Essentials to guide them every day. Created by L’École Valrhona with leadership from Frédéric Bau, the Essentials are a collection of basic recipes which has become a pastry-making benchmark. The latest edition has done in-depth research to create and rework recipes using Reasonable Indulgence criteria.