History of Valrhona

1922 The foundation of the company. Creation of the Vivirais chocolate factory by Albéric Guironnet, a pastry chef in the Ardèche region of France. confiserie amidon

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1938 The Guironnet chocolate factory becomes the Gonnet chocolate factory.
1947 The Valrhona brand is born.
1975 Creation of the “Master Chocolatier” couverture by Robert Linxe.
1986 Launch of Guanaja. Launched in the form of the now iconic 1502 Guanaja chocolate square, this couverture was at time “the bitterest chocolate in the world”.
1987 Creation of Pur Caraïbe, our first Grand Cru chocolate, made using criollo cocoa beans from the Caribbean.
1988 Creation of the Ecole du Grand Chocolat in Tain l’Hermitage, France.
1989 First World Pastry Cup sponsored by Valrhona.
1991 Launch of Manjari, our Madagascar Grand Cru chocolate.
1992 New brand logo.
1994 Launch of Celaya, our first drinking chocolate made using pieces of chocolate.
1998 Gran Couva: first single estate chocolate.
2005 Creation of Xocopili, our first savory, spiced chocolate.
2008 Creation of the International Dessert and Restaurant Industry Competition (C3).
Launch of P125 Coeur de Guanaja, the first chocolate concentrate.
2010 Launch of the Encyclopedia of Chocolate.
2012 Launch of Dulcey, the world’s first “blond” chocolate.