STRATA

Get some fresh creative inspiration
from L’École Valrhona’s pastry chefs!

Reinvigorate your classics, create unique chocolate products, and dream up remarkable desserts.
Get all the guidance you need from the 4 issues of Exercises de Style
and make products like no other to enchant your customers.
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ILLUSIONS

Get your fill of new ideas and tips with the pastry chefs at L’École Valrhona!

Breathe new life into your pastries and chocolates, and dream up unique restaurant dishes and desserts.
Explore the four issues of Exercises de Style and find your way to be more creative, offering ranges like no other.
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UNEXPECTED

The chefs at L’École Valrhona gathered over a number of days to draw inspiration from trends in fields such as architecture, fashion, design and painting. They gave their imagination free rein as they discussed and shared ideas. The aim of the event was to bring a whole new dimension to your desserts and chocolate bars, to redesign pastry and even to dream up new sweet courses for restaurants. The participants’ only rule was to provide you with very simple tips and ideas which you would be able to use in your kitchen with total ease.
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SMALL IS BEAUTIFUL

L’École Valrhona’s mission is to support chocolate and pastry professionals, offering techniques, tips and ideas to inspire your pastry creations. This aim is the driving force behind Creative Gatherings, a feature in which our chefs bring you new ideas to help you become ever more creative and to stand out from the crowd.

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IN MADAGASCAR, VALRHONA AND ITS COCOA-PRODUCING PARTNER MILLOT ARE BUILDING A SHARED FUTURE

Valrhona and Millot: A long-standing relationship
Thanks to its sourcing team, Chocolaterie Valrhona has had a presence in Madagascar since 1986, and it has maintained a long-lasting partnership with Millot, allowing both companies to work together to improve production processes. With help from sourcing staff, planters and R&D teams, these improvements have covered everything from cocoa farming techniques (such as trimming and pruning) to fermentation and drying.
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CACAO FOREST – INNOVATING TOGETHER FOR THE SUSTAINABLE COCOA OF THE FUTURE

We are proud to a founding member of Cacao Forest, a pioneering project to create the sustainable cocoa of the future. We aim to create innovative agricultural models that will preserve the diversity and quality of cocoa production, improve farmers’ lives, and also protect the environment.
Here at Valrhona, we are committed to imagining the best of chocolate. Cacao Forest’s sustainable approach fits perfectly with our long-standing practices and our vision for the future of cocoa.

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VALRHONA UNVEILS THE EXPRESSION OF A NEW TERROIR: THE 68% CUVÉE DU SOURCEUR BALI

The “Cuvees du Sourceur” exceptional creations in a limited edition

Valrhona has always traveled the world in search of the rarest cocoas. This is how, in 2008, the “Cuvees du Sourceur” came to be, chocolates originating from beans selected by the Valrhona sourcers for their unique aromatic profiles. They meet a sole requirement: to provide professionals with rare products that inspire and helps them set themselves apart.
The “Cuvees du Sourceur” are the product of the privileged relationship between Valrhona and its cocoa producers.
Read more VALRHONA UNVEILS THE EXPRESSION OF A NEW TERROIR: THE 68% CUVÉE DU SOURCEUR BALI