Very few chocolatiers go so far as to become growers. But in order to learn more about cocoa, oversee its quality, and guarantee its refinement, Valrhona has mastered all aspects of the industry. It is in that spirit that Valrhona decided to open and operate its own plantations, first in Venezuela, and more recently, in the Dominican Republic.

Valrhona has created a range of  unique and recognizable aromatic profiles  by perfecting techniques for enhancing the flavor of  rare cocoa beans , grown on land that has been masterfully selected for its terroir. To guarantee the consistency of the  taste qualities and flavor potential of their chocolates, Valrhona has taken unique steps in mastering taste.

Valrhona’s internationally-renowned expertise is inextricably linked to its pastry and chocolate school: L’École Valrhona, created in 1989. For over 25 years, L’Ecole Valrhona has been helping our customers learn specific technical skills in the field of pastry and bonbons. 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 offers private classes for chefs and pastry classes for non-professional gourmet enthusiasts.

Since the beginning, Valrhona’s goal has been to contribute to the success of its professional customers throughout the world and to promote taste. Valrhona is with them every step of the way to help refine their talent and distinguish themselves in their field. In the spirit of partnership with chefs and chocolatiers, the brand has constantly increased the support given to its customers over the years to promote their professions. This has taken the form of high-level training courses provided by L’École Valrhona, as well as prestigious events such as the World Pastry Cup.