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Valrhona Essentials: 30 Years of Innovation
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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Confection 80% : Rethink How You Work with Chocolate
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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From Producer to Artisan: A 100% Traceable, Fair-Trade Cocoa
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 Fabrice Bendano, Corporate Pastry Chef at Starr Restaurant, Washington DC
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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Coffeeshop counter with pastries
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 Gerald Tan headshot
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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Inside Ecole Valrhona in Brooklyn kitchen space
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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Easter 2025 Ecole Valrhona Egg made by 13 chefs
Events, Published on 3/12/25

Easter 2025 L'Ecole Valrhona Egg

One egg, thirteen chefs:
this Easter, Valrhona is showcasing the power of a collective effort.

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Jordi Bordas demo
Events, Published on 3/10/25

Save the Date: Exclusive Masterclasses with Jordi Bordas

Join internationally renowned Spanish chef Jordi Bordas for exclusive masterclasses focusing on SOSA and Adamance brands, in New York and Los Angeles. More details in this article.

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