News and Events

Meet The Chef, Published on 3/9/26

Chef François Behuet

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

Read Article

Chocolate Chef Competition, Published on 3/6/26

Valrhona's Dedication to Pastry Excellence: Sponsoring North America's Best Pastry Chef 2026

At Valrhona, we believe in nurturing the artistry and innovation within the pastry industry. Our mission is to support and elevate pastry chefs, celebrating their creativity and dedication. With this commitment at the forefront, we are honored to be the exclusive chocolate sponsor of the second W...

Read Article

The Pastry Journal, Published on 3/6/26

Ascend Prime: Come for the Views, Stay for the Iconic Magic Mushroom

During a recent trip to Seattle, our team had the opportunity to visit several members of our Cercle V community. One stop took us across Lake Washington to Ascend Prime Steak & Sushi in Bellevue, a destination where fine dining quite literally reaches new heights.

Read Article

The Pastry Journal, Published on 3/5/26

Fran's Chocolates: A Family Legacy Built on Chocolate and Gray Salt Caramels

During a recent visit to Seattle, our team had the pleasure of meeting several members of our Cercle V community. One of those visits brought us to Fran’s Chocolates, a beloved Seattle institution and pioneer of the American artisanal chocolate movement.

Read Article

Seasonal, Published on 3/2/26

L'École Valrhona Paris unveils a Guanaja 70% chocolate egg to celebrate the 40th anniversary of this iconic couverture

For Easter, L'École Valrhona has created a chocolate egg designed as a genuine sculptural piece combining tradition and modernity. This contemporary creation revisits an Easter symbol with demanding artistry, supported by innovation and technical chocolate expertise.

Read Article

The Pastry Journal, Published on 2/13/26

A New Religion of Pastry: Temple Pastries

Discover Seattle's hidden gem: Temple Pastries, where every bite is a masterpiece. Christina Wood, the talented pastry chef & owner of Temple Pastries (@temple_pastries), not only crafts delectable desserts, but she is also a James Beard Pastry Chef Semi-finalist & an author.

Read Article

Meet The Chef, Published on 2/9/26

Chef Susan Bae

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.

Read Article

Events, Published on 12/18/25

L'Ecole Brooklyn Class Discounts

Interested in classes at L'Ecole Valrhona Brooklyn? You might be eligible to one of the below discounts:15% OFF for returning customers15% BOGO Buy one class, get 15% off the second class purchased30% OFF our 3-day classes for members of Cercle V North America30% OFF for students under 25 years o...

Read Article

Seasonal, Published on 12/1/25

L’École Valrhona is celebrating the magic of Christmas and the 40th anniversary of Guanaja 70% with an exceptional signature yule log

For the festive season, L'École Valrhona is unveiling an exclusive Yule log. It will take you on a sensory journey whose every flavor awakens childhood memories. This original creation by chefs Baptiste Sirand and Yohan Dutron combines the freshness of citrus fruits, the warmth of spices and the ...

Read Article

Meet The Chef, Published on 11/17/25

Chef Adam Bates

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.

Read Article