To create a unique chocolate experience, Valrhona has always been passionate, combining professionalism with innovative inspiration to bring new high-quality chocolate products to the dessert industry. Valrhona travels with time to convey our true voice to you.
At this moment, let's experience Valrhona's strong flavors and innovative chocolates
Birth
Valrhona - From 1922, founded by ALBÉRIC GUIRONNET. Its name combines Valley with Rhône: the valley along the Rhone River.
Valrhona's brand essence, always full of sincere feelings and the pursuit of breakthrough spirit.
Valrhona is committed to leading the way, constantly using creativity to break through the boundaries of chocolate imagination, from high-quality chocolate to brand LOGO innovation and upgrading.
The richness and pureness continue to this day
Valrhona's signature tricolor colors: black, gold and red have never changed.
Gorgeous transformation to congratulate you on the New Year
Valrhona has evolved with the times, broken through the barriers, and creatively updated its logo to more truly present the Valrhona brand image - modern, personal and affable. To interpret hand in hand the unchanging spirit: let’s imagine the best of chocolate.
The unique golden flower, made from cocoa flowers, is the perfect representation of the origins of cocoa, from cocoa trees to chocolate. The red line, which represents the pastry chef's apron, symbolizes the exquisite pursuit of chocolate.
In addition to the new brand LOGO, Valrhona's products are also gorgeously transformed
Blooming enthusiasm
To more visually demonstrate the 100% traceability of cocoa beans, we invited artist Anne-Lise Boutin to create something new that highlights the importance of cocoa ingredients and symbolizes our sustainable cocoa growing system.
For each product category, the illustrations created also have different meanings:
Single Origin Chocolate: An artistic national element, marked to indicate its origin
Blend chocolate: a combination of cocoa elements of different flavors into a picture
Gourmet creation chocolate: highlighting exquisite and delicious specialties
A wide range of elements and clever ideas have created Valrhona's new product image.
Take Guanaja 70% for example: use color-coordinated lines to sketch out red cocoa beans, expressing the luscious purity of 70% cocoa content. Show the hot charm of Guyana with red cocoa fruits of all shapes.
Continue the previous series of colors, more convenient to identify; highlight the variety information, easy to read; Easy-sealed design, more practical; Rich eye-catching colors with concise information, making the new packaging more readable. At the same time, the "for baking" feature is highlighted, making Valrhona chocolate more suitable for pastry chefs.
Unlimited persistence | Innovation and transformation of lecithin
Valrhona has been relentlessly promoting chocolate innovation and change in order to demonstrate her understanding and pursuit of the infinite deliciousness of chocolate and her dedication to the process of chocolate making. From cocoa beans on trees to chocolate that hits taste buds and souls, to lecithin.
After a long period of reflection and extensive testing of different formulations, Valrhona will transform chocolate by replacing soy lecithin with sunflower lecithin, while ensuring the quality, taste, fluidity and appearance of the product
Sunflower Forest | Originating in the European plantation
Sun and rain, naturally soaked, 100% traceability
Valrhona continues to explore, in order to obtain the best quality sunflower seeds, from the source of the control of the quality of sunflower lecithin, so we choose sunflower seeds from Europe.
The plantation has abundant sun and rain dew, lush deep forest ideal planting environment, abundant seeds, strong plants, golden sunflower forest
Then the sunflower is made into sunflower lecithin. Compared to soybean lecithin from India or Brazil, the quality is natural and well-crafted, and the entire production process is highly traceable.
Safer and more natural | No burden is more enjoyable
The lecithin in Valrhona chocolate used to be mainly soy lecithin, although carefully screened, but switching to sunflower lecithin can avoid any modified genes and allergens;
In addition, in the sunflower lecithin processing, we use cold-pressed production, rustic, natural, to ensure zero genetic modification, zero pollution, low allergy, from now delicacy has no more burden and more pleasant.
With nature in mind, and grow together with the environment
We look forward to establishing long-term cooperative relations with our partners and minimize the environmental impact of production. After all, the production of high-quality sunflower seeds, cannot be separated from the sustainable development of people and the environment, which has always been Valrhona's social responsibility to grow and survive together.
