News and Events

CERCLE V, Published on 12/4/24

Cercle V Calendar x Nicolas Guercio

What inspired me is this granularity that brings a 'flaky' texture when worked very finely. I also love its 'earthy' look that gives it a raw edge. These words from Nicolas Guercio, Pastry Chef at Hôtel Lutetia Paris, resonate with passion when he talks about Oqo 73%.

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EVENTS, Published on 12/2/24

Sirha 2025: Get all the details for our schedule of special events

Valrhona is one of Sirha's long-standing partners and has prepared a special schedule for the event. Come and explore our latest innovations, meet passionate experts and share moments of inspiration with special guests.

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CERCLE V, Published on 11/4/24

Cercle V Calendar x Andreas Vasiliadis

Revisiting classics with boldness is the essence of creativity in pastry. Andreas Vasiliadis, Pastry Chef at Post Lech in Austria, innovates while respecting traditions, especially with his latest creation, "Le quetsche chocolaté," a modern interpretation of the famous Austrian dessert "Kaisersch...

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Published on 11/4/24

Christmas 2024 The Mahery Yule Log by l'Ecole Valrhona

L'Ecole Valrhona is proud to reveal its Yule Log for 2024! This is a unique creation combining tradition and technical prowess, and named "Mahery"

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CERCLE V, Published on 10/1/24

Cercle V Calendar x Leif Besselmann & Ioannis Versakis

Oqo 73% chocolate harmonizes perfectly with love, time, and passion. Chefs Leif Besselmann and Ioannis Versakis, from the renowned Dallmayr-Pralinenmanufaktur in Germany, have crafted the praline "Reggio Emilia" coated with our whole-bean chocolate.

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GASTRONOMY, Published on 9/16/24

Valrhona opens a new school for professionals in Dubai

Dubai is home to a vibrant culinary scene, which now includes the latest L’École Valrhona. The school is scheduled to open in September 2024 and aims to bring together a community of chefs from all over the world to promote values such as excellence, ethics, sharing, and tolerance through sweet c...

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CERCLE V, Published on 9/1/24

Cercle V Calendar x Walter Musco

The raw aspect of Oqo 73% reminds me of the brutalism of Le Corbusier, reveals Walter Musco, Chef of the renowned Pasticceria Walter Musco in Bompiani, Italy. His travels in Africa and his love for tribal art inspired his culinary creation, "Tanala," a vibrant tribute to Madagascar.

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CERCLE V, Published on 7/15/24

Cercle V Calendar x Paolo Brunelli

At the heart of Gelateria Brunelli & Paolo Brunelli, Pastry Chef Paolo Brunelli distinguishes himself through his incessant exploration of new flavors. His latest creation, the 'Integral Oqo Sorbet,' highlights the captivating intensity of Oqo 73% chocolate.

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PEOPLE AND INNOVATION, Published on 7/3/24

The Disability and Health Committee

First set up in 2020, the Disability Committee and its six officers are continuing their mission to support employees with disabilities.

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CERCLE V, Published on 6/15/24

Cercle V Calendar x Grégory Lejeune

My knowledge in Naturopathy inspires my choices of ingredient combinations, reveals Grégory Lejeune, Pastry Chef at Delicatessaine in Nantes. His talent shines in his creation, the 'Oqo'Délie,' a velvety Oqo 73% mousse enhanced by Wiri Wiri chili, a soft almond biscuit, a tonka bean cream, and a ...

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