Change of Distributor – Hong Kong & Macau

Thank you for your support to Valrhona. We are pleased to announce that La Rose Noire will be our new distributor for Hong Kong and Macau starting from the 13th October 2018 onwards.
For our valued customers in Hong Kong and Macau, please continue to place your orders with our current distributor until the 12th October 2018.

Please download our press release here for your reference: Press Release – Valrhona APAC – New Distributor Announcement Hong Kong Macau.

Closure of the Retail Counter at Great Food Hall Pacific Place Hong Kong

Due to restructure of our retail strategy, the Valrhona counter at Great Food Hall Pacific Place is closed.
You can still find our retail products at the below locations:
Oliver’s at Prince Building in Central, Fusion at Stanley Plaza, Taste at Park View and ThreeSixty at Elements.
We will keep you informed of any new arrangement in the future. We look forward to serving you again soon.

The Official Launch of Kerry Chokolate! An exclusive recipe of chocolate developed with Valrhona by Kerry Hotel Hong Kong

Kerry Hotel is proud to announce the launch of its much anticipated Kerry Chokolate, an exclusive recipe of chocolate that has been developed by our in-house chefs with world-renowned chocolatier Valrhona. To celebrate, we have invited award-winning chef and chocolatier Monsieur Christophe Renou, the youngest confectionary M.O.F. from France, to design a one-off Kerry Chokolate Afternoon Tea set.

Developed by our Executive Chef Matthew Bennink and Executive Pastry Chef Julien Gourmelon, three different chocolates and toppings were added to complement the different varieties; the dark chocolate is finished with Pecan and Candy Orange, the milk chocolate with Caramelised Hazelnut and Apricot, and the white chocolate with Pistachio and Cranberry.

To mark this momentous occasion in our culinary history, Kerry Hotel has invited Chef and chocolatier Monsieur Christophe Renou to design an exclusive Afternoon Tea set to be served in the Lobby Lounge. Chef Christophe is an expert in his field, having been awarded the prestigious title of MOF (Un des Meilleurs Ouvriers de France – translating to ‘One of the Craftsmen of France’).

Chef Christophe’s exclusive Afternoon Tea draws upon his signature creations and innovative techniques that became the driving force behind winning the MOF title. ‘Le Roulé Fraisier’, the creation that he made during the MOF competition, is a fruit dessert that brings him back to his childhood with strawberries and almonds encased in a thin pastry crust. Paired with this, a ‘Tout en Choc’ using our exclusive Kerry Chokolate to make an indulgent chocolate torte, while ‘Merveilleux Framboise’, ‘Baba-Bool’ and ‘Verrine Dame Blanche’, are also featured on the new menu.

To make this a decadent Afternoon Tea to remember, Chef Julien has created a Shaved Kerry Hot Chokolate, featuring shavings of our three dark, milk and white Kerry Chokolate that will be loaded into the hot milk and finished with cream. A Kerry Mocha and Kerry Iced Chokolate will also be available.

Valrhona is proud to be part of this collaboration. Do not miss the chance to try this afternoon tea set which will be available until end of September.


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.
Read more STRATA


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.


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.