Created in 1922 in the RhoneValley 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 ("Ecoles du Grand Chocolat") 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.