Valrhona is a French chocolate manufacturer committed to create a fair and sustainable world of cocoa and inspire pastry that not only looks good and tastes good but also does good.
Its objective is to start a collective movement which brings together people from all steps of the cocoa journey from the field to the table.
To develop the cocoa and chocolate industries upstream and downstream
Upstream, a major challenge: to improve cocoa production conditions, both for producers (income, living conditions, human rights) and for the environment (forest protection).
Downstream, a necessary development: to bring out a more responsible gastronomy (good and beautiful but also healthier, transparent, and respectful of humans and the planet).
Succeed in better connecting the two worlds of cocoa and gastronomy
Forging links between the upstream and downstream sectors of the sector, facilitating cooperation between the various players, means acting for chocolate that benefits everyone, and “conscious” gastronomy that combines the good, the beautiful and the well.
We take a stand on societal and environmental issues such as the fight against global warming and the reduction of our carbon footprint. For us, becoming a B Corp means joining a growing community of firms committed to exchanging ideas and challenging each other to take action a better world. It serves as a guide to help us continue to challenge the status quo and have a positive impact.Valrhona is working towards carbon neutrality across our entire value chain, from the plantation to the plate, tby 2025. To make this as meaningful as possible, we are involving our producer organizations, through reforestation or forest protection and agroforestry.We know the power of our ecosystem at Valrhona. By empowering our customers to use responsible practices, such as sourcing local, sustainable ingredients, we will be able to move the lines of gastronomy with them!
Valrhona sourcers crisscross the globe to select the finest cocoa beans and build lasting relationships with producers.
Selecting and growing cocoa
From Bali to Madagascar, Brazil to Ghana and the Dominican Republic to Peru – our sourcers only settle for the world’s finest cocoa beans. Over time, they have built enduring one-on-one relationships with local producers, who have shared invaluable industry expertise. This long-lasting alliance with producers constantly expands our knowledge of cocoa.
It has also given us the know-how to become producers ourselves and continually introduce novel approaches to each step of the process, from growing to fermenting to drying, so we can advance the diversification of cocoa.
Expanding the variety of flavor
It’s quite an ambition in itself: constantly perfecting our chocolate-making skills to revolutionize chocolate.
Expanding the flavor palette is one of the never-ending journeys of chocolate-making. Our expertise results in excellence, unmatched quality and consistent taste. This all comes from the hard work of 200 tasters who undergo a year of training before they can taste, rate and select your chocolate. We also have devoted team members in every department from production to support to R&D who are shaping the chocolate revolution of tomorrow so you can fully explore your creativity.
Reach new heights with our extensive range of products from couvertures and chocolate bonbons to decorations and tasting chocolates. There are so many products that you can customize to invent your own signature creations. And you can be sure we will never stop revolutionizing chocolate, like with our 1986 Guanaja breakthrough which was the world's first bitter chocolate, or Dulcey in 2012 that gave the chocolate world a fourth color, or the first-ever fruit couverture called Inspiration.
Sharing flavors and expertise
We believe that knowledge must be passed on so everyone can constantly advance, perfect their craft, and find inspiration for expanding the profession.
Frédéric Bau founded l'Ecole Valrhona in Tain L’Hermitage 30 years ago and there is still nothing like it to this day. Now an international standard, it is an institution of artistry, technical expertise, perfected techniques, and a place for discussing and sharing knowledge about chocolate.
Tain L’Hermitage, Paris, New York and Tokyo: there are now four Valrhona schools around the world where every year 30 pastry chefs train flavor artisans from across the globe to help them find their signature style and build their network. L’École Valrhona is an idea factory and innovation incubator, offering a once-in-a-lifetime opportunity to perfect the art of chocolate.
In September 2014, twenty years after launching the brand in North America, Valrhona celebrated the 25th Anniversary of its world renowned school for Chefs, L’École Valrhona, with the opening of its first U.S. chocolate school outpost in Brooklyn, NY.L’École Valrhona Brooklyn offers in person classes for professional chefs and online classes for chefs and non-professional gourmet enthusiasts.
Always at the forefront of our field, we participate in major international events like the World Pastry Cup and the C3 Chocolate Chef Competition. We are also extremely active members of world-class food networks such as Michelin and World Best. Sharing our passion for chocolate also means passing it on to the next generations through career development. We work with top-rate culinary schools like Bocuse and Ferrandi.