Valrhona

Valrhona Explore the leading chocolate brand chosen by the top Pastry Chefs & Chocolatiers worldwide

Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artis

an quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.

Can you guess which FIVE chocolates are part of our Iconics? 🍫 Comment below with your guesses!⁠⁠So… what are the Iconic...
05/07/2026

Can you guess which FIVE chocolates are part of our Iconics? 🍫 Comment below with your guesses!⁠
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So… what are the Iconics?⁠
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Iconic products are Valrhona’s founding chocolates—versatile, enduring, and timeless. These are recipes that transcend trends and generations of chefs, remaining consistent over time. Each iconic embodies Valrhona’s chocolate expertise, with signature flavors that are instantly recognizable by the palate, not just the label.

Are you team chocolate pastries or team chocolate bonbons? 🍫⁠👉 Discover the May 2026 winners of the Cercle V Calendar be...
05/05/2026

Are you team chocolate pastries or team chocolate bonbons? 🍫⁠
👉 Discover the May 2026 winners of the Cercle V Calendar below—and let us know which team you’re on in the comments!⁠
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✨️ “Valrhona Chocolate Saint‑Honoré” by Xiao Zhou (), pastry chef at Le Bonheur. Inspired by the Saint‑Honoré and Xiao’s personal style, this chocolate reinterpretation features four Valrhona chocolates: ALPACO 66% in a floral whipped ganache, CARAÏBE 66% in a velvety chocolate sauce, and JIVARA 40% and GUANAJA 70% in the central ganache—all set on puff pastry and cocoa puffs for a perfect balance of sweetness, bitterness, and crunch.⁠
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✨️ Creation by Hanan Alghedoori (), pastry chef at Saveur Chocolates (). Inspired by childhood memories and a passion for creamy, low‑sugar textures, this bonbon pairs JIVARA 40% and CARAÏBE 66% with Madagascar vanilla for a delicate, harmonious candy.⁠
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🗨️ Tell us—are you team pastries or team bonbons?⁠
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Come back next month to discover the new Cercle V winners, and get excited—applications for the 2027 Cercle V Content Calendar will be opening soon. More details about this month’s winners are available via the link in our bio.

The results are in for the 2026 Competition! 🏆️🌟Congratulations to all the teams for their hard work & dedication!⁠⁠The...
05/01/2026

The results are in for the 2026 Competition! 🏆️🌟Congratulations to all the teams for their hard work & dedication!⁠
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The 2026 Asian Pastry Cup took place from April 21–23, 2026, at the Singapore Expo during Food & Hospitality Asia 2026. Teams competed across plated desserts, chocolate, and frozen creations, judged on technique, flavor, and creativity. 🏆⁠
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Here are the winners of the 2026 Asian Pastry Cup:⁠
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🥇 Japan 🇯🇵 Team – 1st Place ()⁠
🥈 Malaysia 🇲🇾 Team – 2nd Place ()⁠
🥉 Philippines 🇵🇭 Team – 3rd Place ()⁠
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Well done to all the teams & BIG applaud to the Japan team 👏⁠
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Tetsuro Akasaki ⁠
Nana Iioka ⁠
Natsuki Maruyama ⁠
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See you in 2027 at the Coupe du Monde de la Pâtisserie in Lyon!

04/29/2026

How far can chocolate go when it’s layered with unexpected flavor? ✨️⁠
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Chef Erin Cobbler (), Executive Pastry Chef at , pushes boundaries with this striking ARAGUANI 72% chocolate tarte, where deep cocoa meets black licorice, salted cocoa nibs, and vibrant black currant. From a dark rye and black cocoa sucrée ring to vanilla bean whipped yogurt, brined cocoa nibs, and wispy Araguani shards, each element is crafted to balance intensity, contrast, and finesse.⁠
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🤎 Explore every bold layer—and discover how Chef Cobbler tranforms ARAGUANI flavor into an experience via the link in bio.

04/29/2026

What happens when GUANAJA 70% becomes architecture? 🐣✨⁠
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Celebrating the 40th anniversary of Valrhona’s most iconic chocolate, GUANAJA 70% takes center stage in this breathtaking sculptural display by the chefs of L’École Valrhona Tain. Interlocking volumes, controlled curves, and subtle plays of light come together to reveal chocolate as both medium and masterpiece.⁠
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Inspired by Chinese New Year lanterns and their honeycomb‑like structures, this minimalist yet spectacular creation symbolizes the renewal of spring—each meticulously assembled chocolate petal interacting in balance, precision, and harmony.⁠
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Step inside the artistry, explore the structure, and discover how GUANAJA 70% transforms chocolate into sculpture.

We’re excited to partner with ✨ As a French‑based company, Valrhona is proud to collaborate with a community dedicated ...
04/29/2026

We’re excited to partner with ✨

As a French‑based company, Valrhona is proud to collaborate with a community dedicated to sharing French language and culture. Coucou is a French language and cultural center for adults, offering in‑person and online classes designed for real, lasting progress—from beginner to advanced. Plus diverse workshops and events bringing the language to life beyond the classroom.

🎓 Choose from:
• Signature Classes — structured 10‑week grammar sessions
• Conversation Labs — flexible speaking practice

Mother’s Day Special:
Enjoy 15% off Signature Classes with code VALRHONA15 and 10% off Conversation Labs with code VALRHONA10 — the perfect gift for moms who love French culture.

Because in France, la Fête des Mères falls on May 31, and we think that's a perfect reason to celebrate a little longer. Offer ends May 31 at midnight. ⏰

Coucou website: https://bit.ly/4eiIFze

What makes our chocolate stand out? Don’t just take it from us.The New York Times () asked 43 chefs and culinary experts...
04/28/2026

What makes our chocolate stand out? Don’t just take it from us.

The New York Times () asked 43 chefs and culinary experts to name The Only Chocolate Bars Worth Buying—and named Valrhona’s Manjari Chocolate Bar the #1 chocolate bar in the U.S. 🍫✨

Praised for being “smooth, with balanced acidity,” our Manjari chocolate bar was selected by an extraordinary panel of culinary leaders, including Dominique Ansel, Eunji Lee, Orlando Soto, and Chrstina Wood, some chefs from our Cercle V program, as well as Nancy Silverton, Monica Glass, Valerie Gordon, E.J. Lagasse, Camari Mick, Natasha Pickowicz, Caroline Schiff, and Shilpa Uskokovic, among others.

Crafted with intention, balance, and depth, our chocolate continues to earn the trust of the chefs who know it best.

Check out the full article ✨https://www.valrhona.us/news-events/news-and-events/manjari-64-named-top-chocolate-bar-in-the-new-y…

Cercle V: .leeee

Other well known people in the industry:

Happy Earth Day 🌱 We are honoring today by celebrating with our Vegan, plant-based chocolate, Amatika! Get 30% all Amati...
04/22/2026

Happy Earth Day 🌱 We are honoring today by celebrating with our Vegan, plant-based chocolate, Amatika! Get 30% all Amatika products TODAY ONLY: use code FBAMATIKA30OFF.

Amatika 46% combines almond sweetness with the aromatic depth of Pure Origin Madagascar cocoa, while Amatika 35% delivers a smooth, creamy white couverture—both certified vegan and designed for effortless use in professional and home baking.

Discover Amatika 👉️ https://bit.ly/4mKvwkF

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