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.

A chocolate suclpture made from 100% recycled chocolate

By Chef Dimitri Esposito Head Pastry Chef, Jumeirah Al Qasr

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. We pave the way for a better and sustainable future, fostering unity in our collective efforts for continued action.

A chocolate suclpture made from 100% recycled chocolate
Hukambi 53%
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

Komuntu 80%
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

Oabika
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.