Valrhona Middle East, Africa and India

Welcome to the HUB Dubai!

This page is dedicated for Middle East, Africa and India.

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.

MENA’s 50 Best Restaurants 2025: celebrating culinary excellence

On January 28, 2025, Abu Dhabi became the epicenter of gastronomy as it hosted the fourth edition of MENA’s 50 Best Restaurants. This prestigious event, once again showcased the remarkable talent and diversity of the Middle East and North Africa’s vibrant dining scene.

Valrhona was proud to be the official chocolate partner for this new edition of Middle East & North Africa’s 50 Best Restaurants and sponsor of the Best Pastry Chef Award.

Valrhona opens a new school for professionals in Dubai

Services

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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L'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.

Discover our 2025 training programm

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Product highlight

The first ever cloudy couverture chocolate

Hukambi 53%

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.

FLAVOR PROFILE: COCOA-RICH
SECONDARY NOTES: CEREALS
HINT OF: BITTERNESS

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Chocolate’s fourth color: Blond

Blond® Dulcey 35%

With its very subtly salty, mellow biscuit flavor, Dulcey and its caramelized milky tones conjure up our childhoods before
our very eyes, stirring up a whirlwind of delicious, uniquely personal memories.

FLAVOR PROFILE: BISCUITY
SECONDARY NOTES: SALTY

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Gold of the pod

Oabika

Winner of the 2021 Sirha Innovation Award, Oabika is a cocoa fruit juice concentrate 72° Brix. It is made from the still-undervalued white pulp that protects beans in the cocoa pod, also known as mucilage.

It has a very nuanced profile, oscillating between subtle fermented notes, fruity notes of small, tangy berries such as redcurrant and more gourmet notes of candied fruit.

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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.

Valrhona opens a new school for professionals in Dubai

In this place of learning, each trainee is immersed in a world of creativity. Now more than ever, l’École Valrhona is helping to forge a strong link between French know-how and local cultures to dream up surprising and imaginative creations.

The new L’École Valrhona school is located in the heart of the city, close to all the hotels and restaurants. It is set to become a center of excellence for all the sweet cuisine professionals in the region.

A chocolate sculpture made from 100% recycled chocolate

By Chef Dimitri Esposito Head Pastry Chef, Jumeirah Al Qasr

At Valrhona we celebrate sharing the culinary inspiration of our chefs! Through unwavering commitment to sustainability and the pursuit of culinary artistry, Chef Dimitri’s ‘Chocolate Ode to Earth’ serves as a testament to the profound impact of sustainability in our ventures. We pave the way for a better and sustainable future, fostering unity in our collective efforts for continued action.

Syarit Purawinata, an Indonesian pastry chef based in Dubai, discovered his passion for pastry through his first job after completing his studies. He has refined his skills at prestigious establishments such as Grand Hyatt Hotel Jakarta, Park Hyatt Hotel Dubai, Armani Hotel Dubai, and others. Currently, Syarit is the Head Pastry Chef at NAMMOS in Dubai. He leads a talented team and uses his extensive skills and creativity to elevate the dessert offerings of this high-end establishment.

Syarit has developed an extraordinary dessert with four iconic chocolates. Guanaja 70% and Manjari 64%, Jivara 40% and Ivoire 35% come together in this chocolate mousse making it exceptional! This top dessert is a rich and velvety Chocolate mousse, which became a rapid iconic to Nammos Restaurant.

Press release

Discover Valrhona in the press: our latest news, events, and partnerships with renowned chefs. Dive into the world of our iconic brand and our innovative initiatives around the globe.

The Constance Culinary Festival

Valrhona is the proud partner of The Constance Culinary Festival 16th edition hosted on the dreamy Mauritius island. For the 6th time, the festival presents the Constance Pastry Competition in collaboration with Pierre Hermé and Valrhona : 6 Constance hotels and resorts pastry chefs, each accompanied by a Relais Dessert's Pastry Chef and one by Ecole Valrhona's Chef, sharing values, know-how and passion for the love of high patisserie.

This year winner of Constance Pastry Competition Pierre Hermé-Valrhona Trophy is: Jérôme de Oliveira (Maison Jérôme de Oliveira - 2009 World Pastry Champion, France) and Aurélie Jugoo (Constance Belle Mare Plage, Mauritius).

Relive The Constance Culinary Festival