News and Events

CERCLE V, Published on 2/4/22

Cercle V member Nicolas Rouzaud creates the Chocolate Nyangbo Millefeuille

Discover this unique recipe made with our Single Origin Nyangbo 68%. With a rounded hint of spice and sweet vanilla notes, this 68% dark chocolate will bring you on a journey to Ghana’s finest cocoa.

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CHEFS FOR CHANGE, Published on 2/1/22

Working together for ethical sourcing!

Pâtisserie and desserts very often use ingredients from all over the world such as cocoa, vanilla and sugar, but also tropical fruits.

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CERCLE V, Published on 1/16/22

CERCLE V CALENDAR x David Vidal

For the competition, the chef chose to make a dessert after his own heart by working with his favorite flavors, namely dark chocolate, hazelnut and coffee.

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CHEFS FOR CHANGE, Published on 1/6/22

Together, let’s respect the seasons!

The world’s best chefs have always said that seasonal ingredients are the secret to delicious cuisine! However, fruit features heavily in sweet gastronomy.

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EVENTS, Published on 12/17/21

Happy New Year 2022

Together, let's celebrate our 100th anniversary

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GASTRONOMY, Published on 12/6/21

B the Change: Together, let's work toward creative, ethical gastronomy

In collaboration with Food Made Good and thirty chefs from around the world, we have developed a practical guide and self-assessment tool.

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COCOA, Published on 12/3/21

A school canteen in Kouaméblekro to promote schooling

This new canteen has been in service since the start of the school year in September 2021. It is located opposite the primary school inaugurated in May 2021, itself rebuilt thanks to the Valrhona Foundation. It features a fully-equipped kitchen and a dining area with 120 seats.

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PEOPLE AND INNOVATION, Published on 11/4/21

B the Change: Together let's show our solidarity

We can all help to bring change! The latest “B the Change” week gives pride of place to three inspiring initiatives that make food a vector for solidarity.

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EVENTS, Published on 10/27/21

Meet the 12 winners of the 2022 calendar edition!

Once again this year, a number of talented chefs have put all their expertise, creativity and passion into rustling up some inspiring desserts. It’s time for us to announce the winners of the 2022 edition!

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CHEFS FOR CHANGE, Published on 10/1/21

Together, let's work for diversity

This month, as part of our work on the theme of diversity, discover 3 initiatives for a more inclusive future that treats everyone fairly and celebrates diverse profiles and the uniqueness of each person.

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