News and Events

Social Impact, Published on 8/27/25

Valrhona 2023 CSR Report

To remain a pioneer, we must continue to take action. In 2023, just as in previous years, our value chain has faced profound challenges. Yet, Valrhona remains convinced that by working together today with our employees, chefs, cocoa producers, and partners, we can shape a better tomorrow.This yea...

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Events, Published on 8/26/25

Valrhona Sponsors the Americas Selection of the World Cup of Baking

This September, the International Baking Industry Exposition (IBIE) in Las Vegas will host the Americas Selection of the Coupe du Monde de la Boulangerie (World Cup of Baking): a prestigious competition that gathers the most talented bakers across the Western Hemisphere.

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Chef's Tips & Recipes, Published on 8/1/25

Valrhona Essentials: 30 Years of Innovation

Since their inception in 1995, Valrhona Essentials have profoundly influenced the practices of chefs and artisans worldwide by offering a collection of over 120 perfectly balanced pastry recipes. These recipes are designed to adapt to all uses, from chocolaterie to ice cream making, including mou...

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Chef's Tips & Recipes, Published on 7/28/25

Confection 80% : Rethink How You Work with Chocolate

Dominican Republic 80% is a Single Origin chocolate with no added cocoa butter and an aromatic profile that reflects its cocoa’s terroir. This Single Origin brings together all Valrhona’s expertise to make and elevate fillings such as ganaches and creams as well as mousses, sponges, s...

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Social Impact, Published on 7/22/25

From Producer to Artisan: A 100% Traceable, Fair-Trade Cocoa

Chocolate is one of those universal pleasures that transcends ages and cultures. Yet, behind every cocoa bean lies an industry undergoing significant change. Threatened by climate change, extreme poverty among producers, and unsustainable farming practices, cocoa is becoming scarce, its price is ...

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Meet The Chef, Published on 7/8/25

CHEF FABRICE BENDANO

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 5/21/25

THE PATH TO LYON BEGINS: CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA ANNOUNCES FINALISTS FOR 2025 NATIONAL SELECTION

Finalists will compete in rigorous testing of skill, creativity, and precision
to earn a place on the next Pastry Team USA

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Seasonal, Published on 4/30/25

FIKA: A New Standout Concept

The bakery sector is perpetually evolving, balancing tradition and innovation to address the demands of public health and shifting consumer expectations.

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Meet The Chef, Published on 4/16/25

CHEF GERALD TAN

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 4/9/25

Celebrating 10 Years of Excellence at L’École Valrhona Brooklyn

Celebrating a decade of culinary excellence, L’École Valrhona Brooklyn marks its 10th anniversary as a cornerstone of the global pastry community, fostering innovation and creativity among over 1,000 chefs and artisans since its opening in 2015.

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