Since 1922, Valrhona has partnered with taste artisans and pioneered the chocolate industry. Today, its mission, “Together, good becomes better,” shows a strong commitment. Valrhona, alongside employees, chefs, and cocoa producers, aims to elevate chocolate quality and transform the industry to a more sustainable cocoa sector, creating gastronomy that tastes good, looks appealing, and positively impacts the world. Valrhona builds long-term partnerships with cocoa producers, shares expertise, and pursues chocolate innovation—challenges that inspire daily improvement. Collaborating with chefs, Valrhona fosters craftsmanship and supports their unique journeys by pushing creative boundaries.

Their cocoa beans are traceable to the producer, ensuring knowledge of their origin, harvesters, and production conditions. Choosing Valrhona means committing to chocolate that respects people and the planet.

100% VALRHONA COCOA

FRÉDÉRIC CASSEL CREATED OUR VERY OWN SIX COUVERTURES WITH VALRHONA’S FRENCH TEAM IN TAIN-L’HERMITAGE, FRANCE.

“Creating a range of tasting experiences is pure pleasure.
Working with Valrhona is a joy. Everyone tastes in their own style, but Valrhona always finds a way to anticipate mine.
We are constantly working on the beans, the origins, the precision — with chemistry, alchemy, inspiration and mystery as our guide”

FRÉDÉRIC CASSEL