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CERCLE V

100 YEARS OF COMMITMENT

Our manifesto and web series The 100 year chocolate, Komuntu 80%% Valrhona Portraits 100 years of history Valrhona Food Forward Festival A collective of ethical creators

ABOUT VALRHONA

BRAND STORY

LET'S IMAGINE THE BEST IN SELECTION AND GROWING COCOA LET'S IMAGINE THE BEST IN CHOCOLATE MANUFACTURING PROCESS LET'S IMAGINE THE BEST IN PASSING ON FLAVORS AND EXPERTISE

OUR COMMITMENTS

Our Mission Proud to be B-Corp® Our Cocoa Partners

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LABORATORY RANGE

GRANDS CHOCOLATS & FRUIT COUVERTURES DRIED FRUIT SERVICE PRODUCTS

GOURMET PRODUCTS

CHOCOLATE BARS GIFT BOXES AMENITIES

CHOCOLATE BONBON

Pralines Exclusives Pralines

PERSONALIZATION

YOUR PERSONALIZED CHOCOLATE

recipes

ALL RECIPES

RECIPES CATALOG

BARS AND BOUCHEES BARS AND MOLDED BONBONS COATED CHOCOLATE BONBONS ENTREMETS ICE CREAMS AND SORBETS MONTAGES AND MOLDS PLATED DESSERTS SMALL CAKES TARTS TEATIME AND VIENNOISERIES TRAVEL CAKES YULE LOGS

L`ECOLE VALRHONA

DISCOVER L'ÉCOLE AND ITS SERVICES Our Professional Classes Professional Class - Pastry by Claire Heitzler CREATIVE GATHERINGS #4 - STRATA CREATIVE GATHERINGS #3 - ILLUSIONS

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