News and Events

CERCLE V, Published on 3/3/22

Cercle V member Michael Kwan creates the OABIKA poached kumquats, caramelised macadamia & Nyangbo ganache

Directly inspired by his hometown, discover this recipe made with our Single Origin Nyangbo 68% and paired perfectly with OABIKA, a complex, nuanced, and subtle aromatic profile that combines fruity and tangy notes.

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GASTRONOMY, Published on 2/11/22

World’s 50 Best reveals MENA 50 Best Restaurants

VALRHONA is proud to be a partner of the "World’s 50 Best". A prestigious event which annually honors the best restaurants and chefs in the world, and promotes gastronomy and sustainability.

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GASTRONOMY, Published on 2/9/22

Valrhona Gastronomy Key Players Community coming together in Dubai

With pride and excitement, Valrhona IMEA HUB is bringing two giants of the culinary scene - Pierre Hermé and Frédéric Bau – for an exceptional week of high pastry, innovation and expertise.

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CERCLE V, Published on 2/9/22

CERCLE V CALENDAR x Tanguy Coelis

This February, discover a dessert by chef Tanguy Coelis, who has been named one of our Cercle V 2022 calendar winners.

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CERCLE V, Published on 2/4/22

Cercle V member Nicolas Rouzaud creates the Chocolate Nyangbo Millefeuille

Discover this unique recipe made with our Single Origin Nyangbo 68%. With a rounded hint of spice and sweet vanilla notes, this 68% dark chocolate will bring you on a journey to Ghana’s finest cocoa.

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Published on 2/1/22

Working together for ethical sourcing!

Pâtisserie and desserts very often use ingredients from all over the world such as cocoa, vanilla and sugar, but also tropical fruits.

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CERCLE V, Published on 1/16/22

CERCLE V CALENDAR x David Vidal

For the competition, the chef chose to make a dessert after his own heart by working with his favorite flavors, namely dark chocolate, hazelnut and coffee.

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Published on 1/6/22

Together, let’s respect the seasons!

The world’s best chefs have always said that seasonal ingredients are the secret to delicious cuisine! However, fruit features heavily in sweet gastronomy.

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EVENTS, Published on 12/17/21

Happy New Year 2022

Together, let's celebrate our 100th anniversary

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GASTRONOMY, Published on 12/6/21

B the Change: Together, let's work toward creative, ethical gastronomy

In collaboration with Food Made Good and thirty chefs from around the world, we have developed a practical guide and self-assessment tool.

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