News and Events

COCOA, Published on 5/24/22

Improving living and working conditions

Understanding the needs of our farmers is at the heart of what our team does every day. These needs come from our partners
who we rely on to make sure our activities are relevant and legitimate.

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COCOA, Published on 5/24/22

Education and combatting child labor in Venezuela

Child labor is a major problem facing the entire cocoa and chocolate sector. Due to our belief that to have the greatest impact any action must be collective, we joined the International Cocoa Initiative (ICI) in 2017. The ICI is a foundation dedicated to protecting children in cocoa-growing comm...

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COCOA ENVIRONMENT GASTRONOMY PEOPLE AND INNOVATION, Published on 5/23/22

Valrhona unveils its 1st Mission Report

We want to inspire a collective movement that unites everyone in the cocoa, chocolate and culinary industries around a fair, sustainable cocoa sector and gastronomy which tastes great, looks great and does great things for the world. Find out more about our commitments and actions in our 2021 mis...

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CERCLE V, Published on 5/2/22

CERCLE V CALENDAR x Baptiste Depoorter

A new month means a new creation from the Cercle V calendar can be revealed! For May, the spotlight is on Baptiste Depoorter, who at 23 years old is already a pastry chef at Chateau de la Messardière.

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CERCLE V, Published on 5/1/22

Cercle V member Paula Stakelum creates the OABIKA Legend

Discover this unique recipe made with our cocoa fruit juice concentrate OABIKA and the bespoke couverture Ashford Castle created with Valrhona: LEGEND with a 55% cocoa content, for a rich milk chocolate tasting experience.

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CHEFS FOR CHANGE, Published on 4/26/22

Together, let’s support local craftsmanship

Setting an example and forging local links are essential ways to make our businesses sustainable and prosperous. They build customer and staff loyalty, but they also mean people will appreciate the products we offer all the more.

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COCOA, Published on 4/21/22

Preserving the biodiversity of the Sambirano valley

For the past century, we have taken each day as an opportunity to work with cocoa producers, creators and culinary enthusiasts so that we can make the cocoa industry fairer and more sustainable and develop creative, ethical gastronomy. As part of this approach, we have identified environmental pr...

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CERCLE V, Published on 4/10/22

CERCLE V CALENDAR x Thomas Bernon

Discover April’s dessert of the month selected especially by you for the Cercle V 2022 Calendar.

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CERCLE V, Published on 4/5/22

Cercle V member Adam Cleal creates the OABIKA Coffee Float

Discover this unique recipe made with our cocoa fruit juice concentrate OABIKA. With this new universe of creativity, Adam Cleal showcase in one cocktail a new afternoon tea experience.

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CHEFS FOR CHANGE, Published on 4/4/22

Together, let’s make pastry healthier!

Healthy eating means looking after our nutritional needs and being careful about where our food comes from. Once innate, our long-neglected understanding of healthy diets has become a part of all our mindsets.

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