News and Events

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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COCOA, Published on 6/14/24

Komuntu 80%: €234,317 raised thanks to you!

Because Komuntu 80% proves Valrhona's commitment to creating a fair, sustainable cocoa industry and creative, responsible gastronomy, we committed to donating 100% of this chocolate’s profits to our cocoa partners during the 100th anniversary year.
Between September 2022 and September 2023, we r...

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ENVIRONMENT, Published on 6/13/24

La Consigne by Valrhona

An Environmentally Friendly Approach to Reuse - a practical initiative for reducing waste, based on circular economic principles

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ENVIRONMENT, Published on 5/22/24

Transport management

Valrhona joins forces with Fret 21. The company signs up to 11 actions under this initiative, the aim of which is to reduce emissions by 949 tonnes of CO2, i.e. a 13% reduction in GHG emissions over the period 2022-2024.

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PEOPLE AND INNOVATION, Published on 5/19/24

Employees the driving force behind the company

As part of the Great Place To Work 2022 evaluation, employee satisfaction was assessed once more a year later via a quick survey. More than half of our employees consider Valrhona to be a good place to work. We have used the results to identify areas for improvement and put in place a structural ...

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