News and Events

ENVIRONMENT, Published on 5/23/25

From producer to maker: 100% traced, fair-trade cocoa

Chocolate is one of those universal pleasures that span ages and cultures. And yet, behind every bean lies a supply chain that is undergoing rapid change. Due to threats linked to climate change, widespread poverty among producers and unsustainable farming practices, cocoa is becoming increasingl...

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CERCLE V, Published on 5/5/25

Cercle V Calendar x Simone Passolungo

"Terra Brown" by Pastry Chef Simone Passolungo, at the artisanal chocolate shop Monte Fondente in Italy.

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CERCLE V, Published on 5/1/25

Cercle V Calendar x Ruban García Chacón

"Mosaïque" by Pastry Chef Ruban García Chacón at Pâtisserie Domi Vélez, in Spain.

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GASTRONOMY, Published on 4/22/25

A Night of Chocolate Alchemy at the museum with Le Fil Rouge by Valrhona at Louvre Abu Dhabi

Under the patronage of Her Highness Sheikha Alyazia Bint Nahyan Al Nahyan, Valrhona hosted an unforgettable immersive evening at the Louvre Abu Dhabi, celebrating the community, artistry and craftsmanship of fine chocolate with "Le Fil Rouge by Valrhona."

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CERCLE V, Published on 4/5/25

Cercle V Calendar x Florian Mongai

"Texture de Chocolat" by Florian Mongai, Sous-Pastry Chef at La Co(o)rniche Hotel.

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CERCLE V, Published on 4/1/25

Cercle V Calendar x Jonathan Soukdeo

"Signature Chocolate Cake" by Jonathan Soukdeo, Executive Pastry Chef at Rosewood Hotel in Hong Kong.

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GASTRONOMY, Published on 3/28/25

Easter 2025 l’École Valrhona Egg

For Easter 2025, L’École Valrhona is unveiling a creation that highlights the richness of individual creativity channelled into a collective project. Thirteen pastry chefs took part in this ambitious project, each expressing their own creative flair with a unique chocolate identity produced using...

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CERCLE V, Published on 3/5/25

Cercle V Calendar x Sean HU

"The Langham Shenzhen Signature Cake" by Sean HU, Executive Pastry Chef at The Langham Shenzhen in China.

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CERCLE V, Published on 3/1/25

Cercle V Calendar x David Pierre

"Flame" by David Pierre, Executive Pastry Chef at Grand Hyatt Incheon, in South Korea.

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CERCLE V, Published on 2/10/25

Cercle V Calendar x Maïlys Dindin

"La Cabosse" by Maïlys Dindin, Pastry Chef at Auberge de Cercoux.

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