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.
Our distributors:
NL: Sweet Creations
DK: Ingwersen
DK: Smage Compagniet
DK: CBP
SE: Werners Gourmetservice
SE: KåKå
NO: A la carte
FI: PNM Gourmet
IS: Ekran
Hot chocolate is enjoying a new moment in the spotlight. As consumers seek comforting and flavour-driven beverages, Valrhona continues to innovate its Celaya range with two new recipes inspired by some of the Maison's most iconic creations, just in time for the festive season.
Bright, vibrant and instantly recognisable, raspberry has a unique ability to bring freshness and contrast to bakery creations. With the launch of its new Raspberry Inspiration Chips, Valrhona introduces a generous format that combines bold fruit character with exceptional baking performance, opening up new possibilities for viennoiserie and beyond.
Valrhona is throwing the chocolate-making rulebook out the window with Oqo, the first dark couverture made with whole unhulled cocoa beans.
Its naturally crispy texture, intense flavor and authentically raw marbled look open the way for all kinds of vibrant sensations.
Discover our latest customer's creations
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 the training program offered by l'École Valrhona for 2026 :
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.
Pastry chef instructor
Circle joined the Ecole Valrhona Asia in 2017, focusing on private pastry trainings and public demonstrations in China. In 2022, she moved back to London and start teaching and recipe development in le Cordon Bleu London focusing on alternative pastry. In May 2024, she joined l'Ecole Valrhona as pastry chef Instructor for UK and Northern Europe markets.
Since 1995, the chefs have been able to count on Valrhona Essentials to guide them every day. Created by L’École Valrhona with leadership from Frédéric Bau, the Essentials are a collection of basic recipes which has become a pastry-making benchmark. The latest edition has done in-depth research to create and rework recipes using Reasonable Indulgence criteria.
You are using an outdated browser. Please upgrade your browser to improve your experience and security.