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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GASTRONOMY, Published on 6/19/23

Constance Pastry Competition: a Look Back at the Iconic 16th Edition of the Gastronomic Competition!

The Constance Pastry Competition, an annual rendezvous for Indian Ocean gastronomy, returned for its 16th edition from March 11th to 18th, 2023.

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