News and Events

ENVIRONMENT, Published on 6/13/24

La Consigne by Valrhona

An Environmentally Friendly Approach to Reuse - a practical initiative for reducing waste, based on circular economic principles

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ENVIRONMENT, Published on 5/22/24

Transport management

Valrhona joins forces with Fret 21. The company signs up to 11 actions under this initiative, the aim of which is to reduce emissions by 949 tonnes of CO2, i.e. a 13% reduction in GHG emissions over the period 2022-2024.

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PEOPLE AND INNOVATION, Published on 5/19/24

Employees the driving force behind the company

As part of the Great Place To Work 2022 evaluation, employee satisfaction was assessed once more a year later via a quick survey. More than half of our employees consider Valrhona to be a good place to work. We have used the results to identify areas for improvement and put in place a structural ...

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CERCLE V, Published on 5/15/24

Cercle V Calendar x Carmen Capote

This month, Valrhona is proud to spotlight Carmen Capote, Pastry Chef at 24onzas in Spain. Renowned for her creative approach and love for innovation, Carmen presents to us 'Scarlet,' a creation that skillfully combines art and pastry.

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GASTRONOMY, Published on 5/23/24

Committed gastronomy across the world: our subsidiaries in action

Whether in Spain, Japan, China, South Africa, Asia-Pacific or Italy, Valrhona's subsidiaries are involved in the field, carrying out projects in partnership with gastronomy professionals and with local associations.

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GASTRONOMY, Published on 5/6/24

A chocolate ode to earth by Chef Dimitri Esposito

At Valrhona we celebrate sharing the culinary inspiration of our chefs! Through unwavering commitment to sustainability and the pursuit of culinary artistry, Chef Dimitri’s ‘Chocolate Ode to Earth’ serves as a testament to the profound impact of sustainability in our ventures.

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CERCLE V, Published on 4/15/24

Cercle V Calendar x Jean Oronotz

This chocolate bar is the result of an inspiration where the silkiness on the inside contrasts with the crunchiness on the outside. Chef Jean Oronotz, Master Chocolatier at La Fabrique de Ttotte, excels in the art of transforming chocolate into unique taste experiences. His creation, the "Gourmet...

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GASTRONOMY, Published on 3/18/24

Michelin Guide 2024: 8 new restaurants join Passion Dessert

At the prestigious annual "Cérémonie des Etoiles", eight outstanding establishments were awarded the Passion Dessert title. This prize is an opportunity for Valrhona and the Michelin Guide to shine a spotlight on France's most talented restaurant-based pastry chefs who have excelled in creating p...

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CERCLE V, Published on 3/15/24

Cercle V Calendar x Andrea Tortora

An intense aroma and flavor, a surprising consistency. These are the words used by Andrea Tortora, Pastry Chef of AT Pâtissier in Italy, to describe his latest creation, "L'œuf Signature."

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COCOA, Published on 3/6/24

Cacao d'Excellence 2023: Kerta Semaya Samaniya, a Balinese cooperative and Valrhona partner, wins the Silver Award

Our partner, the Balinese cooperative Kerta Semaya Samaniya (KSS), was named the winner of the prestigious Cacao d'Excellence 2023 Silver Award.

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