News and Events

CERCLE V, Published on 8/5/25

Cercle V Calendar x Ursula XVII

"Gingerbread Man Torró" by Ursula XVII, Pastry Chef and Chocolatier at Disset Chocolate in New York.

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CERCLE V, Published on 8/1/25

Calendrier Cercle V x Francesco Mannino

"Sublime" by Francesco Mannino, Executive Pastry Chef at Pan Pacific London.

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CERCLE V, Published on 7/5/25

Cercle V Calendar x Petri Sirén

"Nordic Treasures" by Chocolatier Petri Sirén at Petris Chocolate, in Finland.

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CERCLE V, Published on 7/1/25

Cercle V Calendar x Rudy Pein

"Tiki Croq" by Pastry Chef Rudy Pein at Les Desserts de Rudy.

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CERCLE V, Published on 6/5/25

Cercle V Calendar x Daniel Jongsma

"Choco slice" by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait.

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GASTRONOMY, Published on 6/3/25

Valrhona Essentials, 30 years of innovation

In 2025, Valrhona is celebrating the 30th anniversary of this emblematic collection, which encapsulates the principles of transmission, innovation and pastry-making excellence.

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CERCLE V, Published on 6/1/25

Cercle V Calendar x Corentin Courtien & Andeme n’ na Chancia

"Fleurs de Cerise et Pétales de Chocolat Macaé" by Chefs Corentin Courtien & Andeme n’na Chancia at restaurant L'insouciant, in France.

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COCOA, Published on 5/30/25

Madagascar plantation trip

In the heart of Madagascar’s Sambirano Valley, our Cercle V clients embarked on an immersive experience to understand the true origins of exceptional cacao. Guided by local experts, they walked among the lush cacao trees, learning how agroforestry, traditional know-how, and an unwavering respect ...

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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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