News and Events

Meet The Chef, Published on 7/27/26

Chef Oksana Kuryanovich

In the Meet The Chef series, discover a Cercle V chef, learning their background, inspirations, and ideas. Enjoy the in-depth Q&A with each chef along with an exclusive recipe.

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Events, Published on 7/25/26

The 2026 Americas Selection of the Pastry World Cup Crowns Its Four Finalists

On July 25, 2026, seven teams from across the Americas gathered at the Ernest N. Morial New Orleans Convention Center for the Americas Selection of the Pastry World Cup. Held during the Louisiana Restaurant Association Showcase, the competition brought together Argentina, Brazil, Ecuador, Mexico,...

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Events, Published on 7/16/26

Valrhona Brings Together Pastry Icons Pierre Hermé & Dominique Ansel in New York

This July, Valrhona is honored to welcome Pierre Hermé to New York City for a series of exceptional moments celebrating creativity, transmission, and the future of pastry. From July 21 to 26, this special program will bring together some of the most influential voices in the industry, culminating...

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Events, Published on 5/26/26

Valrhona Celebrates Chef Eunji Lee, North America’s Best Pastry Chef 2026

At Valrhona, we believe one of our most important roles is to champion the pastry chefs who shape the future of our craft. Their work moves pastry forward not only through technical excellence, but through vision, emotion, and cultural perspective. That is why we are proud, once again, to serve a...

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Products, Published on 4/28/26

Manjari 64% Named Top Chocolate Bar in The New York Times

Some recognitions resonate far beyond a ranking. They affirm a product’s place not only in the market, but in the minds and hands of the professionals who shape taste.

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The Pastry Journal, Published on 4/17/26

Cacao & Cardamom: Annie Rupani’s Edible Storytelling, from the World to Houston

During a recent trip to Houston, our team had the pleasure of meeting another member of our Cercle V community: Cacao & Cardamom, the award-winning chocolate atelier founded by chocolatier Annie Rupani.

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The Pastry Journal, Published on 4/9/26

Valrhona in Deep Space: How Chocolate Joined the Artemis II Mission

Today, Valrhona chocolate is part of one of the most ambitious human exploration programs of the 21st century. Through Astreas Performance Truffles, crafted with Valrhona chocolate by Cercle V Member Michael Recchiuti and produced with the support of Dany Kamkhagi of Mostly Chocolate, Valrhona is...

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Chef's Tips & Recipes, Published on 4/6/26

Discover Gelato Fundamentals

Discover Gelato Fundamentals, a comprehensive new booklet designed for professionals looking to deepen their understanding of gelato, sorbets, and frozen desserts.
From technical foundations and ingredient functionality to balanced bases and ready-to-use recipes, this guide brings together essen...

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The Pastry Journal, Published on 4/6/26

FiKa Time: A New Pastry Ritual for Today’s Bakery

At Valrhona Selection, we are always looking for concepts that help professionals create more than just products. We want to help build moments, habits, and experiences that customers genuinely want to return to.

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The Pastry Journal, Published on 4/1/26

Orwashers: 110 Years of New York Baking, with an Eye on What’s Next

As part of our ongoing visits with members of the Cercle V community, our team recently stopped by one of New York City’s most enduring bakery institutions: Orwashers, at its original Upper East Side location. Founded in 1916, Orwashers has been part of the fabric of New York for more than a cent...

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