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Come see us at the Summer Fancy Food Show to
check out our latest products and innovations.
Visit us at Booth #2861

June 25-27, 2017
Javits Center


Since 2008, Valrhona has organized the Chocolate Chef Competition (C³) to celebrate professional Pastry Chefs and honor the elaborate nature of the trade in all of its technical and creative aspects, with a focus on chocolate.

By gathering a community of Pastry Chefs, who are driven by a desire to showcase the quality and creativity of their work, Valrhona highlights the profession and gives attendees the opportunity to discuss trends, techniques and market developments.

After two years of successful and incredible competitions with the 2015 North American selections and the 2016 International Final, Valrhona and StarChefs are thrilled to partner again this year and host the 2017 Valrhona C³ North American Selections at the 12th Annual StarChefs International Chefs Congress on October 23, 2017.

We are thrilled to announce the prestigious panel of judges who have confirmed their participation in the competition. The judges include: 
Pierre Hermé, Pierre Hermé, Paris
Ghaya Oliveira, Daniel, New York
Johnny Iuzzini, Sugar Fueled Inc., New York
Kelly Fields, Willa Jean, New Orleans
William Werner, Craftsman & Wolves, San Francisco
Tom Hemerka, Pastry Elite
Nick Muncy, Tooth-Ache Magazine



Thanks to all the Chefs already supporting 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)


Stick with Me

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

Craveable Hospitality Group

Stunning chocolate bonbons box by Stick with Me, NY. 

Limited batch of 50 t-shirts sold on ButterLove&Hardwork - 15% of proceeds go back 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 




Chef Motoki



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







hot choc fest

After the success of last year’s hot chocolate celebration, Valrhona is excited to announce the Second Annual Hot Chocolate Festival in NYC.

On January 21 through February 5, Restaurants, Bakeries, and Chocolatiers around the city will be participating in the festival, promoting artisanal and premium hot chocolate and raising money for a good cause. 

These restaurants will create and sell unique hot chocolates at their locations featuring Valrhona chocolate. A portion of the proceeds of each hot chocolate sold will go to support the Valrhona Clean Water Project. Click here to learn more about the Valrhona Clean Water Project, which helps to improve the living conditions and public health of the cocoa-producing community of Los Ranchos, Peru.

Visit any of the 11 participating establishments and 29 locations to celebrate the festival. Try them all and share on Instagram for a chance to win $100 worth of Valrhona Chocolate. Be sure to use #ValrhonaHCF17, #ValrhonaUSA and follow @ValrhonaUSA on Instagram.

Special thanks to all of the participating establishments: Almondine Bakery, Baked, Dominique Ansel Kitchen, Épicerie Boulud, Fika, La Maison du Chocolat, Ladurée, Lafayette, Mah Ze DahrSt. Regis, and Sugar & Plumm. Discover below all the locations.




Valrhona is excited to host in partnership with StarChefs, the annual International C3 Pastry Competition this year right here in New York. Last year, Chef Nicolas Blouin of Rosewood Mansion in Dallas took home the grand prize, and we can’t wait to see what he and all the other competitors from around the world will create this year.

The 2016 competition theme, GUANAJA 70% celebrates the 30th anniversary of our iconic chocolate. After training for months, pastry chefs will present an original plated dessert and petit four based on the theme.

We’re excited to announce this year’s eight international finalists: Yusuke Aoki from The Ritz Carlton Doha, Nicolas Blouin from Mansion on Turtle Creek in Dallas, Frederik Borgskog from Upper House/Gothia Towers in Sweden, Nicola Dobnik from Del Cambio in Italy, Andrea Dopico Cafarelli from Moments in Barcelona, Fabrizio Fiorani from BVLGARI Hotels & Resorts in Tokyo, Damien Gendron from Grand Hotel in France, and Benjamin Kunert from Atlantis by Giardino in Zurich.

Top chefs from around the world will act as judges for the Valrhona C3 Pastry Competition, selecting the winning pastry chef. Judges include Sergi Arola of La Broch, Arola in Madrid; Antonio Bachour of Bachor Bakery + Bistro in Miami; Enrico Cerea of Da Vittorio in Bergamo, Italy; Stéphane Chéramy of The Rtiz Carlton, Orlando; Johhny Iuzzini of Sugar Fueled INC in Brooklyn, New York; François Payard from New York; Jean-François Piège of Le Grand Restaurant in Paris; and Sébastien Serveau from Paris.