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About Valrhona



Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922.

For almost a century, 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 masterfully selected for its terroir. Today, leading Pastry Chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can be.

From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouthwatering taste of Valrhona’s superb chocolate. For us, imagining the best of chocolate means giving the best to our producers, our partners, and our planet. Every day, through our sustainability program Live Long, we work to do just that. Businesses like ours have a vital role to play in solving the pressing issues of our time. Over the past year, companies have increasingly stepped up to tackle climate change and rising social inequality. Valrhona is firmly part of this movement. Through our four sustainable commitments, we work with our staff, customers, partners, and local communities to create a better world. Together, we build long-term relationships with our cocoa producers and support cocoa-producing communities, ecodesign our products, reduce our carbon footprint and develop the young gastronomy talents. Join us and play a part in making chocolate sustainable.



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.


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.


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’École Valrhona, as well as prestigious events such as the World Pastry Cup.


Valrhona’s internationally-renowned expertise is inextricably linked to its pastry and chocolate school: L’École Valrhona, created in 1989. For over 25 years, L’École Valrhona has been helping our customers learn specific technical skills in the field of pastry and bonbons. In September 2014, twenty years after launching the brand in North America, Valrhona celebrated the 25th Anniversary of its world renowned school for Chefs, L’École Valrhona, with the opening of its first U.S. chocolate school outpost in Brooklyn, NY. L’École Valrhona offers private classes for chefs and pastry classes for non-professional gourmet enthusiasts.