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.
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.
Read more IN MADAGASCAR, VALRHONA AND ITS COCOA-PRODUCING PARTNER MILLOT ARE BUILDING A SHARED FUTURE
2017 is the Year of Rooster and we are proud to introduce you the FIRE ROOSTERS decors from Valrhona Signature!
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.
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
We recently received an urgent appeal for help from the Norandino Cooperative, our cocoa partner in Peru. For several years now we have supported the cooperative in cultivating Gran Blanco cacao, using this rare cocoa to create our Single Origin Illanka 63 %.
École Valrhona Tokyo has trained over 14,000 professionals since opening its doors on March 7, 2007. Now a leading institution, École Tokyo has been a main character in the history books of pastry making in Japan.A look back at a proud 10-year history of passing on and sharing knowledge.
Read more ÉCOLE VALRHONA TOKYO CELEBRATES 10 YEARS OF PASSION AND TEACHING
Dulcey 32%, Valrhona’s first breakthrough in its Blond revolution
In 2012, Valrhona created the first ever blond-colored chocolate, Dulcey 32%, revolutionizing the world of chocolate in the process.
Chocolate rockstar Valrhona has started its 2017 tour in Asia. We started in Hong Kong in February and Singapore in March. More than 300 guests came to the launching events. It aims to set new records by introducing 3 new hottest products: Orelys from the gourmet creation range, Kidavoa and Itakuja from the double fermentation range. The guests are mesmorized by these new products and the tastings they had. Special thanks to the bands at the JW Marriott Hong Kong and the Mandarin Oriental Singapore.
Valrhona is proud to be featured in “Sugar Rush” this year and the event is now on at The Cortile, InterContinental Sydney.