Valrhona Middle East, Africa and India

Welcome to the HUB Dubai!

This page is dedicated for Middle East, Africa and India.

By buying from Valrhona, you are choosing a responsible chocolate that is traceable and sourced directly from our producers. We constantly push back the limits of creativity, so that you can enjoy uniquely flavored, exceptional chocolates that are perfect as indulgent treats or for pastry-making.

TOGETHER, GOOD BECOMES BETTER.

Tête-à-tête with the chefs

We had a pleasure of meeting very talented Chefs in UAE - Cercle V members - while they created their emblematic chocolate desserts.

Meet these chefs by clicking on the links below :

Services

Cercle V, our loyalty program

Valrhona Cercle V is a loyalty program created for culinary professionals offering unique opportunities for members to exchange ideas, share expertise, and enjoy exclusive benefits. As part of the Cercle V Program, members enjoy exclusive support and services, products, recipes, events and classes, contests and initiatives tailored specifically to their professional needs. Through the Cercle V Program, our hope is that these special benefits provide members with creative inspiration, professional support, and encourage a sense of community amongst members.

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L'Ecole Valrhona

Center of expertise in chocolate, l'Ecole Valrhona has become a place of creativity and innovation from which tomorrow's inspirations emerge. A place of exchange, sharing and transmission, where the 30 pastry chefs of the l'École Valrhona are committed to supporting the artisans in their quest for uniqueness.

L'École Valrhona offers you training programs of excellence, ranging from initiation, to perfecting gestures and precision techniques.

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Product highlight

The first ever cloudy couverture chocolate

Hukambi 53%

A chocolate liberated from gastronomy's established conventions. It combines a luminous and intriguing indulgent quality with powerful Brazilian cocoa flavors. Reveal all the ideas you have never dared to express and redefine your creativity.

FLAVOR PROFILE: COCOA-RICH
SECONDARY NOTES: CEREALS
HINT OF: BITTERNESS

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The 100 Year Anniversary chocolate

Komuntu 80%

Komuntu 80% embodies the strength of collective work. It is the result of the involvement of cocoa partners, suppliers, employees and customers. All of whom have contributed to creating Komuntu 80%, the embodiment of 100 years of commitment.

FLAVOR PROFILE: BITTER
SECONDARY NOTES: WOODY
HINT OF: ROASTED COCOA NIBS

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Gold of the pod

Oabika

Winner of the 2021 Sirha Innovation Award, Oabika is a cocoa fruit juice concentrate 72° Brix. It is made from the still-undervalued white pulp that protects beans in the cocoa pod, also known as mucilage.

It has a very nuanced profile, oscillating between subtle fermented notes, fruity notes of small, tangy berries such as redcurrant and more gourmet notes of candied fruit.

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Proud to be certified B-Corporation ®

Valrhona joined B Corp community with the aim of creating a fair and sustainable cocoa sector and a gastronomy world that does good and tastes great. This is why we have integrated tackling social and environmental issues into our business strategy, including the fight against global warming and the reduction of our carbon footprint.

Press release

MENA's 50 Best Restaurants
Valrhona anniversary: tasteandflavors.com
100 years of visionary creativity and commitment: hospitalitynewsmag.com
Discover the Iconic 6 Afetrnoon tea in Jumeirah al Naseem: the initiative with a Valrhona chocolate donation that helps support the rehabilitation of turtles
Valrhona’s Iconic 6 event in Dubai
Pierre Hermé and Frédéric Bau in Dubaï
La Consigne by Valrhona
A sweet encounter with Valrhona’s leading team during World's 50 Best Awards
A Guide to Sustainable Gastronomy

The Constance Culinary Festival

Valrhona is the proud partner of The Constance Culinary Festival 15th edition hosted on the dreamy Mauritius island. For the 5th time, the festival presents the Constance Pastry Competition in collaboration with Pierre Hermé and Valrhona : 6 Constance hotels and resorts pastry chefs, each accompanied by a Relais Dessert's Pastry Chef and one by Ecole Valrhona's Chef, sharing values, know-how and passion for the love of high patisserie.

This year winner of Constance Pastry Competition Pierre Hermé-Valrhona Trophy is: Vincent Guerlais and Tyrie Constance Ephesians Seychelles.

Relive The Constance Culinary Festival