Valrhona Netherlands and Nordics

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.

Oqo 73%, taking cocoa back to its source

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.

Training Program 2025 (FR) by l'École Valrhona

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.

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. 

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.

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.