Valrhona Middle East, Africa and India

Cercle V, our loyalty program

Valrhona Cercle V is a loyalty program created for culinary professionals offering unique opportunities for members to exchange ideas, share expertise, and enjoy exclusive benefits. As part of the Cercle V Program, members enjoy exclusive support and services, products, recipes, events and classes, contests and initiatives tailored specifically to their professional needs. Through the Cercle V Program, our hope is that these special benefits provide members with creative inspiration, professional support, and encourage a sense of community amongst members.

L'Ecole Valrhona

Center of expertise in chocolate, l'Ecole Valrhona has become a place of creativity and innovation from which tomorrow's inspirations emerge. A place of exchange, sharing and transmission, where the 30 pastry chefs of the l'École Valrhona are committed to supporting the artisans in their quest for uniqueness.

L'École Valrhona offers you training programs of excellence, ranging from initiation, to perfecting gestures and precision techniques. 

A chocolate sculpture made from 100% recycled chocolate

By Chef Dimitri Esposito Head Pastry Chef, Jumeirah Al Qasr

At Valrhona we celebrate sharing the culinary inspiration of our chefs! Through unwavering commitment to sustainability and the pursuit of culinary artistry, Chef Dimitri’s ‘Chocolate Ode to Earth’ serves as a testament to the profound impact of sustainability in our ventures. We pave the way for a better and sustainable future, fostering unity in our collective efforts for continued action.

Syarit Purawinata, an Indonesian pastry chef based in Dubai, discovered his passion for pastry through his first job after completing his studies. He has refined his skills at prestigious establishments such as Grand Hyatt Hotel Jakarta, Park Hyatt Hotel Dubai, Armani Hotel Dubai, and others. Currently, Syarit is the Head Pastry Chef at NAMMOS in Dubai. He leads a talented team and uses his extensive skills and creativity to elevate the dessert offerings of this high-end establishment.​

Syarit has developed an extraordinary dessert with four iconic chocolates. Guanaja 70% and Manjari 64%, Jivara 40% and Ivoire 35% come together in this chocolate mousse making it exceptional! This top dessert is a rich and velvety Chocolate mousse, which became a rapid iconic to Nammos Restaurant. ​

• MENA's 50 Best Restaurants
• Valrhona anniversary: tasteandflavors.com
• 100 years of visionary creativity and commitment: hospitalitynewsmag.com
• Discover the Iconic 6 Afetrnoon tea in Jumeirah al Naseem: the initiative with a Valrhona chocolate donation that helps support the rehabilitation of turtles 
• Valrhona’s Iconic 6 event in Dubai
• Pierre Hermé and Frédéric Bau in Dubaï 
• La Consigne by Valrhona 
• A sweet encounter with Valrhona’s leading team during World's 50 Best Awards
• A Guide to Sustainable Gastronomy
• Unicef x Jumana Al Darwish x Valrhona

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The Constance Culinary Festival

Valrhona is the proud partner of The Constance Culinary Festival 16th edition hosted on the dreamy Mauritius island. For the 6th time, the festival presents the Constance Pastry Competition in collaboration with Pierre Hermé and Valrhona : 6 Constance hotels and resorts pastry chefs, each accompanied by a Relais Dessert's Pastry Chef and one by Ecole Valrhona's Chef, sharing values, know-how and passion for the love of high patisserie.

This year winner of Constance Pastry Competition Pierre Hermé-Valrhona Trophy is: Jérôme de Oliveira (Maison Jérôme de Oliveira - 2009 World Pastry Champion, France) and Aurélie Jugoo (Constance Belle Mare Plage, Mauritius).