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CERCLE V

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CREATE YOUR RECIPE

CERCLE V

about valrhona

BRAND STORY

LET'S IMAGINE THE BEST IN SELECTION AND GROWING COCOA LET'S IMAGINE THE BEST IN CHOCOLATE MANUFACTURING PROCESS LET'S IMAGINE THE BEST IN PASSING ON FLAVORS AND EXPERTISE

OUR CSR PILLARS

OUR LIVE LONG PROGRAM

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All PRODUCTS

LABORATORY RANGE

GRANDS CHOCOLATS & FRUIT COUVERTURES DRIED FRUIT SERVICE PRODUCTS

GOURMET PRODUCTS

CHOCOLATE BARS GIFT BOXES AMENITIES

CHOCOLATE BONBON

Exclusives Ganaches Pralines

PERSONALIZATION

YOUR PERSONALIZED CHOCOLATE

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ALL RECIPES

RECIPES CATALOG

BARS AND BOUCHEES BARS AND MOLDED BONBONS COATED CHOCOLATE BONBONS ENTREMETS ICE CREAMS AND SORBETS MONTAGES AND MOLDS PLATED DESSERTS SMALL CAKES TARTS TEATIME AND VIENNOISERIES TRAVEL CAKES YULE LOGS

L`ECOLE VALRHONA

DISCOVER L'ÉCOLE AND ITS SERVICES Our Professional Classes Professional Class - Pastry by Claire Heitzler CREATIVE GATHERINGS #4 - STRATA CREATIVE GATHERINGS #3 - ILLUSIONS

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L'ECOLE VALRHONA

Let's cultivate your talent together.

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Brooklyn

L'École Valrhona opened its doors in Brooklyn in 2014. Located in the heart of the hip New York borough, it is a unique place for learning and creating: the Valrhona pastry teams draw inspiration from American trends and interact with great chefs from all over the American continent.

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Tokyo

Valrhona opened its second L'École in Tokyo in 2007. It thus put down roots in another illustrious city for gastronomy and pastry-making where exigency and a sense for detail are of the highest importance. Located in the land of the Rising Sun, the L'École in Tokyo also opened the gateway to Asia and Oceania.

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Paris - Versailles

Twenty years after it opened, the L'École Valrhona opened its doors in Paris. It thus moved closer to the excitement of Paris and created new proximity with its customers. Paris also represents a preferred destination for international artisans who come to take part in dedicated classes for them.

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Tain l'Hermitage

In 1989, Frédéric Bau and Paul Bernard Bret co-founded the L'École Valrhona at the historic Tain l’Hermitage site. For more than 25 years, the L'École at Tain l’Hermitage has been a place for exchange and creation where the latest Valrhona recipes and innovations are born. Here pastry chefs also share their expertise and passion with the professionals that come here to develop their craft.

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PROFESSIONAL TECHNICAL AND CREATIVE CLASSES

Technical and creative classes

L'École Valrhona helps you develop your identity thanks to targeted classes that are adapted to all areas of expertise, including chocolate, pastry, baking, ice cream and restaurants.

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