Specialist of Taste

About Valrhona

Created in 1922 in the Rhone Valley region of 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 20 corporate chefs and operates three premier pastry schools ("Ecole Valrhona") throughout the world.  Under the direction of Chef Frederic Bau, these centers have become unequaled spaces for chefs to learn, exchange ideas, and master their craft.
The brand of choice for the world's most demanding pastry professionals and chocolatiers, Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. Its tradition of creativity, expertise in taste, and a strict adherence to traditional chocolate-making methods make it the standard bearer in the industry. 
The pillars of Valrhona’s philosophy are the uncompromising commitment to quality, taste, innovation as well as community, environmental stewardship and sustainable business practices.
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.

Experts in Fine Cocoa

Very few chocolatiers have gone so far as to become chocolate growers in order to understand the process better and to have complete control over the quality of the beans, as well as guarantee the taste of their cocoa. Valrhona, however, masters every step in the chain of production. Their selectors, planters, and sourcing experts the world over share the same passion and are working to ensure a level of quality that makes this chocolate truly exceptional.

Creators of Unique Tastes

To guarantee the consistent, high-quality flavor and aromatic profile of its chocolates, Valrhona employs a unique strategy of flavor management. At the heart of this strategy is the involvement of every employee at every level and rigorously applied quality control—from the management of the cocoa plantation to creation and promotion of the product. It is this strategy that has earned Valrhona chocolate the title of “Grand Cru”.

Pastry-making Creativity

Valrhona’s internationally-recognized expertise is inextricably linked to L'École Valrhona. Created in 1989 by Frédéric Bau, its role as the center for the creation of pâtisserie and techniques for working with chocolate reflects the traditional savoir-faire it has developed over time to serve Valrhona’s professional clients.

Ambassador of Fine Taste

Since its creation, Valrhona’s mission has been to contribute to the success of its professional clients in the culinary industry, both in France and throughout the world. Through acting more as a partner than as a simple supplier, the brand has gradually gained a strong understanding of client expectations and has developed close professional ties to support and promote the trade. One of the best examples of this is Valrhona’s presence alongside its clients during some of the world’s most prestigious professional events.

A Foundation for Taste

In 2006, we launched the Valrhona Foundation for Taste to protect, enrich, and promote knowledge in the field of taste, and to further our own efforts in evaluating taste beyond chocolate. In 2010, Valrhona partnered with the Merida Botanical Gardens in Venezuela on the Cambios Project to promote biodiversity preservation in the forests of the Andes Cordillera region by actively supporting a more socially and economically sustainable method of cacao farming. Under the direction of the botanical garden scientist’s, Valrhona’s El Pedregal plantation is now the pilot plantation for sustainable cacao farming and a satellite garden for the university, which oversees the botanical garden’s program.

Open Cocoa Pod
Valrhona Pastry Chef
Chocolate Tasting


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