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THE VALRHONA CLEAN WATER PROJECT

Illanka Valrhona Clean Water Project

A charity project to improve the living conditions and public health for the cocoa producing community of Los Ranchos, Peru. 

 
THE BACKGROUND
In 2013, Valrhona partnered with the Norandino Cooperative, an organization working to restore a nearly lost variety of cocoa called “Gran Blanco” in Northwest Peru.  Working together, Valrhona, the Norandino Cooperative and local farmers successfully brought back this nearly extinct cocoa.
In the Spring of 2015, Valrhona launched ILLANKA 63%, a superb dark chocolate made from the Gran Blanco beans harvested in this area. The success of this chocolate resulted in a boom for the surrounding cocoa producing communities, creating much needed jobs and improving the local economy.
 
 
THE SITUATION
The village of Los Ranchos overlooks the Bigote River Valley in Northern Peru. The unfiltered natural springs serve as the main source of water for this community. However the water is often polluted. Parasite infections including cysticerosis, tape worm and colibacilosis plague the health of both children and adults.
 
 
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OUR GOAL
 Valrhona took one-step further by launching the Valrhona Clean Water Project to improve the livelihood and public health in the village of Los Ranchos and the Bigote River Valley. Our goal was to raise $10,000 USD by July 2017 with all proceeds going toward the purchase and installation of water filters in the community of Los Ranchos. 200 families (800 people) would benefit from those filters. We proudly donated $1.00 USD for every 500g bag of ILLANKA 63% sold in North America.
 
 
2017 FLOOD RELIEF UPDATE
Affected by severe floods during March 2017, Los Ranchos, Peru and neighboring La Quemazon were in need of even greater support. To help these communities, Valrhona expanded it's mission and donated additional funds to support water filtration, sanitation, rebuilding and relief.
Valrhona released a new Emergency Relief Fund of $10,000 to support the Norandino Cooperative in their efforts to supply food, water, and other flood relief programs to the community in Peru. For the month of April, Valrhona raised the donation for each bag of ILLANKA 63% sold on this site to $5.00.
 
In addition to the $10,000 Emergency Relief Fund, Valrhona is happy to announce that we were able to raise $19,184 for the Clean Water Project. These funds are being used to support the rebuilding efforts in Los Ranchos and neighboring areas as well as continue to build water filtration and sanitation services.
 
 
Bag of Illanka Feves
 

THANKS TO EVERYONE WHO MADE A DONATION TO MAKE A DIFFERENCE!
 
 

Thanks to all the Chefs who supported the project.


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Chef Kriss Harvey
The Bazaar by José Andrés, Beverly Hills, CA

Chef Sandra Holl &  Meg Galus
Floriole, Chicago, IL 

Chef Matthew Rosenzweig
Flaky Tart, Atlantic Highlands, NJ

The Chocolate Cake of Your Dreams.

Black Raspberry Chocolate Marshmallow
Buckwheat Crunch ILLANKA Bar.

Chocolate Truffle Cake.

 

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Chef Tracy Wilk
David Burke Kitchen, New York, NY

Chef Ginger Elizabeth
Ginger Elizabeth, Sacramento, CA 

Wequassett Resort
Wequassett Resort, Harwich, MA  

Valrhona Illanka Truffle Cake with raspberry preserves, whipped crème fraîche, caramelized cocoa nibs & mascarpone cherry swirl ice cream.

Yuzu Vanilla Bean ILLANKA Bouchée.

 

 

Philadelphia, a combination of Amarena Cherries, Illanka Chocolate & a light cream cheese mousse.

 


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Chef Dan Keehner
Union Square Events, New York, NY

Recchiuti Confections
Recchiuti Confections, San Fransisco, CA 

Chef Peter Scarola
R2L Restaurant, Philadelphia, PA  

Illanka Pink Peppercorn Marshmallow
Valrhona & Chef Dan Keehner gave
all the proceeds of the Valrhona Pastry
Class - Indulgent Bites to Entertain to
the Clean Water Project.

 

The sale of each of their Illanka Bar, Illanka
Hot Chocolate and Illanka Pots de Crème give back to the Clean Water Project, a charity mission by Valrhona that improves the livelihood and public health in the village of Los Ranchos and the Bigote River Valley in Peru.

Light Peruvian chocolate mousse, banana, cancha and spiced coffee ice cream.
The cancha is a toasted corn snackspan and the ice cream is made with Peruvian coffee and spiced with the Peruvian aji Amarillo (yellow chili pepper).

 

   
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Stick with Me Sweets
New York, NY.

Chef Chris Ford
Butter Love and Hardwork, Beverly Hills, CA 

Chef Tracy Wilk
Craveable Hospitality Group

Stick with Me Sweets, NY created this stunning chocolate bonbons box using ILLANKA 63%.

 

This limited batch of 50 t-shirts was sold on
Chris Ford's Butter Love & Hardwork with
15% of proceeds going to the Valrhona Clean Water Project.

Chocolate Caramel Candy bar with Illanka ganache, maldon sea salt and Breck Distillery bourbon by Tracy wilk, Pastry Chef at David Burke Kitchen, at Aspen Kitchen. 

 

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Chef Ikuma Motoki
21 Club, New York, NY

                                                                                                                                                                                                                                                                                                                       

 

21 Club Chef Motoki's decadent soufflé, served with bourbon, caramel anglaise and smoked vanilla ice cream.
The 21 Club donated $1 per souffle sold between March to June 2017