News and Events

CERCLE V, Published on 5/25/23

Tête-à-tête with Chef Dimitri Esposito

We had such a great time meeting Chef Dimitri Esposito, Executive Pastry Chef at the palatial Jumeirah Al Qasr hotel, part of the Jumeirah group in Dubai.

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ENVIRONMENT, Published on 5/23/23

Cocoa’s impact on the environment

Cocoa plays a major role in Valrhona’s carbon footprint, so our ambition is to reduce its impact via a sourcing strategy.

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COCOA, Published on 5/8/23

Supporting education in Ghana

Since 2018, Valrhona and the Valrhona Solidarity Fund have helped to improve access to education in three countries: Ivory Coast, Ghana and Venezuela. In 2022, 2,555 students benefited from new school infrastructure.

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COCOA, Published on 5/8/23

Preserving the soil and flavors

Participating in sustainable sectors also involves preserving and identifying new tastes and cocoa varieties that are part of the national heritage of our partner countries. These projects help create jobs in rural areas and boost the agricultural sector.

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CERCLE V, Published on 5/8/23

Cercle V Calendar x Jürgen Birth

In May, we’re taking you to Erfurt, Germany. Not far from the cathedral, in the heart of the Estima restaurant, pastry chef Jürgen Birth gives his customers modern, creative Spanish-French cuisine. His creation for the Cercle V Challenge perfectly illustrates his world.

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GASTRONOMY, Published on 4/21/23

A daunting new challenge for L’École Valrhona: a 1.7m chocolate sculpture depicting the spire of Sainte-Chapelle church!

La Conciergerie's curator, Cécile Rives, came to us with quite a request: a chocolate sculpture representing the spire of Sainte-Chapelle church!

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EVENTS, Published on 4/18/23

Unicef x Jumana Al Darwish x Valrhona

smallHosted by the wonderful Jumana Al Darwish, founder of The Happy Studio, entrepreneur, member of Unicef’s Women’s leadership Group and web 3 leading woman; UNICEF hosted a private event in Dubai to announce their new Goodwill Ambassador in the region and highlight to their campaig...

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CERCLE V, Published on 4/8/23

Cercle V Calendar x Cédric Rivière

With Easter around the corner, pastry chef at the Bastide de Gordes Cédric Rivière presents his Cercle V Challenge creation. This egg has been designed to support sustainable development and our natural ecosystem’s wellbeing, and draws particularly strongly on bees and their world.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Tom Coll

We had a pleasure of meeting the very talented Executive Pastry Chef of the Burj Al Arab, Tom Coll, while he created his luxurious chocolate petal delicacy.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Hugo Sipp

Hugo Sipp is a highly skilled corporate Pastry chef at Fouquet, with a wealth of experience and knowledge in the world of fine dining. He showed us the making of the famous Fouquet’s Arc de Triomphe.

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