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Since it was created by a pastry chef for pastry chefs in 1922 in Tain L’Hermitage, France, Valrhona
has remained a chef driven company that values working in partnership with chefs. Employing 25
corporate chefs and operating four premier baking schools under the name of L’École du Grand
Chocolat, the company is committed to the creation of unique, artisan quality chocolates with
complex, balanced, consistent flavors. This commitment to quality is matched only by the brand’s
devotion to sustainable business practices.

FINE COCOA EXPERT

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.

CREATOR OF UNIQUE FLAVORS

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.

AMBASSADOR OF HAUTE GASTRONOMY

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’Ecole du Grand Chocolat, as well as prestigious
events such as the World Pastry Cup.