News and Events

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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COCOA, Published on 12/3/21

A school canteen in Kouaméblekro to promote schooling

This new canteen has been in service since the start of the school year in September 2021. It is located opposite the primary school inaugurated in May 2021, itself rebuilt thanks to the Valrhona Foundation. It features a fully-equipped kitchen and a dining area with 120 seats.

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EVENTS, Published on 10/27/21

Meet the 12 winners of the 2022 calendar edition!

Once again this year, a number of talented chefs have put all their expertise, creativity and passion into rustling up some inspiring desserts. It’s time for us to announce the winners of the 2022 edition!

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COCOA, Published on 7/13/21

Our actions in Ivory Coast

Côte d'Ivoire, located in West Africa, is considered to be a leading cocoa-producing country. Since 2014, Valrhona has been working with ECOOKIM to improve communities’ living conditions, with a particular focus on access to education.

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GASTRONOMY, Published on 5/18/21

Gastronomy of the Future research unit

What will the gastronomy of tomorrow look like ? Thierry Marx, multi-Michelin-starred chef, and Raphaël Haumont, a physicochemist, studied how the issue should unfold by 2050.

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