LET'S IMAGINE THE BEST IN CHOCOLATE
MANUFACTURING PROCESS
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LET'S IMAGINE THE BEST IN PASSING ON
FLAVORS AND EXPERTISE
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PERSONALIZATION
YOUR PERSONALIZED CHOCOLATE
L'ÉCOLE VALRHONA
DISCOVER L'ÉCOLE AND ITS SERVICES
PROFESSIONAL CLASS - PASTRY BY CLAIRE HEITZLER
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CREATIVE GATHERINGS #4 - STRATA
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CREATIVE GATHERINGS #3 - ILLUSIONS
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ABOUT VALRHONA
OUR COMMITMENTS
Our Mission Proud to be B-Corp® Our sustainable policies, labels & certifications Our Cocoa Partners 1% for the planetABOUT US
100 years of history Fonds Solidaire Valrhona Our Savoir-faire Our Culture La Cité du ChocolatPRODUCT
LABORATORY RANGE
GRANDS CHOCOLATS & FRUIT COUVERTURES DRIED FRUIT SERVICE PRODUCTSGOURMET PRODUCTS
CHOCOLATE BARS GIFT BOXES AMENITIESCHOCOLATE BONBON
Pralines Exclusives PralinesPERSONALIZATION
YOUR PERSONALIZED CHOCOLATErecipes
RECIPES CATALOG
BARS AND BOUCHEES BARS AND MOLDED BONBONS COATED CHOCOLATE BONBONS ENTREMETS ICE CREAMS AND SORBETS MONTAGES AND MOLDS PLATED DESSERTS SMALL CAKES TARTS TEATIME AND VIENNOISERIES TRAVEL CAKES YULE LOGSL`ECOLE VALRHONA
NEWS & EVENTS
2022-07-22
L'École Valrhona | Valrhona Teams up with over 30 Dessert Chefs to Light a Beacon for the Future of Desserts
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2022-07-15
Valrhona Expertise 100 | A Tribute to the Classics with Century-old Exquisite Craftsmanship
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2022-07-08
An Encounter Between Vegan and Madagascar Unfolds a Brand New Cocoa Journey for Valrhona
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