News and Events

CERCLE V, Published on 1/8/23

Cercle V Calendar x Anthony Chenoz

Anthony Chenoz, pastry chef at the Les Sources de Caudalie** in Martillac, presents the first of our Cercle V Challenge winning creations.

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CERCLE V, Published on 12/12/22

CERCLE CALENDAR V x Sylvain Goujon

Check out this dessert by Sylvain Goujon which won the Cercle V 2022 Valrhona calendar’s jury prize !

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ENVIRONMENT, Published on 12/8/22

Valrhona chocolate crosses the Atlantic on board a cargo sailboat

On November 10th, a pallet of Valrhona chocolate left Dunkirk for New York aboard the Grain de Sail, a 78 feet commercial sailboat powered by green energy: the wind.

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CERCLE V, Published on 12/5/22

CERCLE V x Jean-François Chastanet

For the month of December, we would like to thank and congratulate everyone who took part in the Cercle V 2022 calendar!

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CERCLE V, Published on 11/8/22

CERCLE CALENDAR V x Sven Walton

We’re nearing the end of our Cercle V 2022 calendar with chef Sven Walton’s dessert.

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CHEFS FOR CHANGE, Published on 11/2/22

Together, let’s reduce plastic

We all know the positives of getting rid of single-use packaging – but what does this cost us?
Along with the rest of society, sweet gastronomy has increasingly adopted a relaxed attitude towards disposables, from plastic piping bags to plastic wrap, customer packaging to aprons.

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CHEFS FOR CHANGE, Published on 11/2/22

Together, let’s value 100% of our ingredients

Ingredients are valuable. Remembering this can spur innovative ideas to use every single ounce, gram or milliliter.

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GASTRONOMY, Published on 10/18/22

The 2022 Christmas logs from l'École Valrhona

This year, the pastry chefs at L’École Valrhona have drawn plenty of inspiration from nature to create their Yule logs.
These two refined, original creations called Serenity and Sapinette are an ode to the living world around us.

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CERCLE V, Published on 10/12/22

CERCLE V CALENDAR x Mehd Hadj Mebarek

Check out the dessert you selected for October for the CercleV 2022 Calendar.

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GASTRONOMY, Published on 10/11/22

Our 100th anniversary sculpture by L’Ecole Valrhona

To celebrate Valrhona’s 100th anniversary, David Briand, pastry chef instructor, manager of l'Ecole Valrhona and Meilleur Ouvrier de France Pâtissier 2019, has created a special work of art.

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