News and Events

Events, Published on 11/5/25

L’École Valrhona USA Unveils Its 2026 Class Calendar. A New Chapter of Creativity and Collaboration.

L’École Valrhona Brooklyn, the benchmark for pastry and chocolate education, is proud to unveil its 2026 class calendar, a year shaped by creativity, collaboration, flexibility, and a deep commitment to listening to our community.

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Events, Published on 10/18/25

Valrhona is proud to celebrate more than 10 years of supporting the Culinary Institute of America (CIA)

Valrhona is proud to celebrate more than 10 years of supporting the Culinary Institute of America (CIA). Through ongoing chocolate donations to their different campuses, Valrhona has supported the education and creativity of CIA students, helping to nurture a new generation of pastry chefs and ch...

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Events, Published on 10/1/25

The inaugural list of North America’s 50 Best restaurants 2025

One of Valrhona’s key missions is to support and foster the growth of the pastry industry, while actively promoting pastry chefs. With this commitment at heart, it was only natural for the brand to become the exclusive chocolate sponsor of the inaugural World’s 50 Best North America, further stre...

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Products, Published on 9/29/25

Introducing Celaya: A Premium Chocolate Drink Experience

Valrhona is delighted to announce the launch of Celaya, a new chocolate drink designed to elevate the chocolate experience for discerning consumers and professionals alike. Discover what sets Celaya apart and why it is poised to become a staple in cafés, restaurants, and homes.

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Meet The Chef, Published on 9/22/25

Cercle V Calendar 2026: Meet the Winners

After a thoughtful deliberation by our Jury of Experts, it is time to reveal the 24 creations selected for the 2026 Cercle V Calendar.
We would like to warmly thank all participants of our annual Cercle V Calendar competition for your commitment and creativity.
Congratulations to this year’s wi...

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Events, Published on 9/4/25

Valrhona, Exclusive Chocolate Sponsor of the Inaugural North America’s 50 Best Restaurants

One of Valrhona’s key missions is to support and foster the growth of the pastry industry, while actively promoting pastry chefs. With this commitment at heart, it was only natural for the brand to become the exclusive chocolate sponsor of the inaugural World’s 50 Best North America, further stre...

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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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