History of Valrhona

1922The 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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1938The Guironnet chocolate factory becomes the Gonnet chocolate factory.
1947The Valrhona brand is born.
1975Creation of the “Master Chocolatier” couverture by Robert Linxe.
1986Launch 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”.
1987Creation of Pur Caraïbe, our first Grand Cru chocolate, made using criollo cocoa beans from the Caribbean.
1988Creation of the Ecole du Grand Chocolat in Tain l’Hermitage, France.
1989First World Pastry Cup sponsored by Valrhona.
1991Launch of Manjari, our Madagascar Grand Cru chocolate.
1992 New brand logo.
1994Launch of Celaya, our first drinking chocolate made using pieces of chocolate.
1998Gran Couva: first single estate chocolate.
2005Creation of Xocopili, our first savory, spiced chocolate.
2008Creation of the International Dessert and Restaurant Industry Competition (C3).
Launch of P125 Coeur de Guanaja, the first chocolate concentrate.
2010Launch of the Encyclopedia of Chocolate.
2012Launch of Dulcey, the world’s first “blond” chocolate.