At Valrhona, we have long considered our work’s impact on people and the planet. Certified B Corp since January 2020, we have decided to make this space a privileged place to express our commitment to a fair and sustainable cocoa industry and creative and responsible gastronomy.
This unique chocolate library is the perfect place to discover the rich aromatic palette of Valrhona chocolates. 14 glass and stainless steel silos were custom-made and specially designed to preserve the chocolate’s quality. The cocoa beans will be protected from the light by a micro-perforated grate reminiscent of the baking sheets used in pastry making.
You can of course find iconic chocolates such as Guanaja 70%, Jivara 40% or Dulcey 32%. There is also a selection of Single Origin chocolates revealing all the finesse and intensity of terroirs such as Venezuela, Brazil, or even Grenada.
Exclusive, limited edition couvertures will be added to the cocoa bean cellar over the months to come. This fine selection, representative of our expertise in making couvertures, will evolve over time, revealing the aromatic profiles’ full richness.
This sensory space features a tasting table allowing you to test the different couvertures. Guided by a Valrhona expert, you will be able to enjoy a special tasting experience before choosing their favourite chocolate(s).
47 rue des Archives is home to a new cocoa mixology counter, featuring a menu of creative gourmet drinks that highlight Valrhona’s expertise and commitments.
The first menu was created by Victor Delpierre, world champion barista and mixologist. His enthusiasm surpasses the boundaries of taste with a “gastronomic” vision of the cocktail: a true sensory and experiential journey in line with Valrhona’s identity and values.
Are you a hot chocolate lover? Indulge yourself with three customizable hot chocolate drinks. An opportunity to discover the richness of aromatic profiles of Ground Chocolate Ghana - full-bodied and woody, with sweet and spicy notes - and Ground Chocolate Grenade - balanced, with ripe fruit and vanilla bean notes.
Two cold drinks, based on the “Gold of the pod”, will allow you to discover cocoa in all its forms. At Valrhona, the “Gold of the pod” is OABIKA, a cocoa juice concentrate derived from mucilage, the precious white pulp surrounding the cocoa bean in the pod.
Over the years, we have developed a close relationship with chefs and artisans, guiding them in developing their talent and expertise on a daily basis.
Pop-up sales to honor promising young sweet cuisine professionals will be organized regularly, where they design a limited-edition gourmet creation available only for a few days. This Parisian showcase will also be open to chefs whose creations are currently only available in other regions of France.
The chefs in residence will benefit from the proximity of L’École Valrhona, a true laboratory of creativity right next door, giving them the opportunity to produce or finalize their creations in professional laboratory kitchens.
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