Valrhona Netherlands and Nordics

Welcome to the Netherlands and Nordics dedicated page

By buying from Valrhona, you are choosing a responsible chocolate that is traceable and sourced directly from our producers. We constantly push back the limits of creativity, so that you can enjoy uniquely flavored, exceptional chocolates that are perfect as indulgent treats or for pastry-making.

TOGETHER, GOOD BECOMES BETTER.

Where to buy Valrhona ?

Our distributors :
NL : Sweet Creations
DK : Ingwersen
DK : Smage Compagniet
DK : CBP
SE : Werners
SE : KåKå
NO : A la carte
FI : PNM Gourmet
IS: Ekran

Laboratory Catalog

Chocolate Bonbons Catalog

BtoC Catalog

Easter Catalog

News

Ingwersen Launch

To celebrate the launch of Valrhona with Ingwersen, we took our customers on an extraordinary tasting journey, showcasing stunning and delicious creations crafted by incredibly talented chefs!
Chef Casper Sundin, the local distributor's chef at Ingwersen, Chef Circle Wong, Northern Europe Valrhona pastry chef, Chef Brian Mark Hansen, winner of the prestigious Bocuse d'Or 2023, and Chef Sylvain Tarpi, head pastry chef at Cakenhagen at Nimb Hotel, delighted our taste buds. Held in the enchanting setting of Nimb Hotel in Copenhagen, this event was the perfect opportunity to savor our chocolates while discovering the full expertise of Valrhona.
A memorable and delightful experience!

For more information

Confection 80% - add intensity to your recipes

With Confection 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity.

A range of four Pure Origin chocolates with no added cocoa butter that bring together all Valrhona's expertise to make and elevate fillings such as ganaches and creams as well as mousses, sponges, soufflés, and ice creams.

Discover the range, tools & recipes

Oqo 73% : no waste pastry

Welcome to an unprecedented culinary journey back to the cocoa source, where pastry excellence meets a deep commitment to sustainability.
Our recipe booklet invite you to discover OQO 73% by exploring the theme of “No Waste Pastry,” a concept that resonates particularly strongly with the unique recipe of OQO 73%. The UK pastry team chefs, driven by their passion for pastry and an awareness of their ecological impact, have each created a unique recipe in harmony with this philosophy.

Download ou recipe book

Current customers’ creations

Discover our latest customer's creations

"The Pink Suprise" created by Maison d'Angleterre in Danemark with dark and white Valrhona chocolate

"Nordic Treasures" created by Chef Petri Sirén at Petris Chocolate in Finland, featuring Opalys 33%, Tanariva 33% and Tainori 64%.

"Easter-nuts" by Norwegian Chef Sverre Sætre used Jivara 40% for the hazelnuts, Dulcey 35% for the pistachios, and Manjari 64% for the almonds.

Products highlight

Taking cocoa back to its source

Oqo 73%

Valrhona is throwing the chocolate-making rulebook out the window with Oqo, the first dark couverture made with whole unhulled cocoa beans. Its naturally crispy texture, intense flavor and authentically raw marbled look open the way for all kinds of vibrant sensations.

Flavor profile: fruity
Secondary notes: roasted beans
Hint of: crunchy

Learn more

Confection

Ghana 80%

Ghana 80%, with its sweet notes of vanilla, coconut, roasted nuts and cocoa, whisks us away to the heart of Ghana's plantations.

Vanilla, toasted nuts, bitterness, cocoa-rich

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Confection

Dominican Republic 80%

Dominican Republic 80%, with its tangy notes of ripe fruit and more subtle cocoa notes, reveals the secrets of the island of Santo Domingo

Tangy, ripe fruit, bitterness, cocoa-rich

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Confection

Madagascar 80%

Madagascar 80% is a mirror held up to the Malagasy terroir, with its notes of tangy berries and slightly bitter toasted cocoa nibs.

Berries, tangy, roasted cocoa nibs, bitterness

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Confection

Equateur 80%

Equateur 80% leads us deep into the Amazonian ecosystem with its bitter, herbal, and sweetly spiced notes.

Bitterness, herbal, astringence, sweet spices

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The first ever cloudy couverture chocolate

Hukambi 53%

Hukambi 53% is a chocolate liberated from gastronomy's established conventions. It combines a luminous and intriguing indulgent quality with powerful Brazilian cocoa flavors. Reveal all the ideas you have never dared to express and redefine your creativity.

Cocoa-rich, cereals, bitterness

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Proud to be certified B-Corporation ®

Valrhona joined B Corp community with the aim of creating a fair and sustainable cocoa sector and a gastronomy world that does good and tastes great. This is why we have integrated tackling social and environmental issues into our business strategy, including the fight against global warming and the reduction of our carbon footprint.

Services

Training Program 2025 by l'École Valrhona

Discover the training program offered by l'École Valrhona for 2025, with Antoine Michelin, pastry chef instructor:

Alternative Desserts Stage
Chocolate Bonbons, Bars and Confectionary

Explore the program

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.

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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.

Learn more

Circle Wong

Pastry chef instructor

Circle joined the Ecole Valrhona Asia in 2017, focusing on private pastry trainings and public demonstrations in China. In 2022, she moved back to London and start teaching and recipe development in le Cordon Bleu London focusing on alternative pastry. In May 2024, she joined l'Ecole Valrhona as pastry chef Instructor for UK and Northern Europe markets.

Meet the chef

The Essentials

Since 1995, the chefs have been able to count on Valrhona Essentials to guide them every day. Created by L’École Valrhona with leadership from Frédéric Bau, the Essentials are a collection of basic recipes which has become a pastry-making benchmark. The latest edition has done in-depth research to create and rework recipes using Reasonable Indulgence criteria.

Learn more

Customer Care contact details

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