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News and Events
Amatika 46% by Chiharu Kaneko - cheffe at Land&Monkeys Paris
For the launch of our 1st vegan Grand cru #Amatika 46%, we asked several chefs around the world to give us their vision of vegan pastry and to create a recipe. To start our round-the-world trip, discover the interview of Chiharu Kaneko, cheffe at Land&Monkeys in Paris.
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Amatika 46% by Chef Sahar Parham Al Awadhi - UAE
Discover the recipe of Sahar Parham Al Awadhi, pastry chef of Burj Al Arab in Dubaï, made with #Amatika 46% vegan chocolate.
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"B the Change" week, where we can be the change we want to see in the world
Because commitment must translate into action, because we can all be actors of change, Valrhona is launching the B the Change campaign. Each month, we introduce you to some of our employees' initiatives, as well as those of other people and businesses who are taking action to make the world a bet...
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Visiting the plantation: meeting our stakeholders
Bringing people closer together, forging connections. Since 2013, 233 partners, customers and 153 employees have travelled to meet our producers. They have looked at their profession differently ever since, changing the way they work for good.
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Rebuilding a village in Madagascar
As part of their historic relationship of trust, Valrhona and the Millot Company agreed in 2014.
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Promoting agroforestry in Haiti
Since 2017, together with its partner Feccano and French NGO AVSF, Valrhona launched a project to regenerate mixed-crop gardens (agricultural plots) for the period up to 2020. This multi-disciplinary approach aims to intensify ecological diversity and contribute to families’ food security!
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Action to improve producers' income
Given the diversity of the countries we work in and the types of data available, defining and assessing what constitutes a fair income for cocoa producers is a very complex task.
However, this reinforces our commitment to setting guaranteed minimum incomes through our long-term partnerships – th...
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Long-term partnerships: Valrhona's approach
Valrhona maintains long-term partnerships with its suppliers. More than just a business relationship, we share a common vision, values and principles with our cocoa-producing partners.
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Valrhona and the Cocoa Forest Initiative
The aim of the Cacao Forest project is to use agroforestry principles to invent sustainable ways of growing cocoa that protect people and the environment.
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The ComeBac project, for reusable chocolate packaging
Valrhona is committed to transforming its production and waste management. The ComeBac project consists of moving away from single-use packaging toward reusable and recyclable packaging.
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