VALRHONA in the news

Valrhona and Villars are discussing chocolate market trends at TFWA, focusing on premiumization, experiential retail, and the integration of retail and F&B to meet evolving traveler needs.

Valrhona and Villars are exploring chocolate trends at TFWA, highlighting premiumization, experiential retail, and the integration of retail and food & beverage to meet evolving traveler expectations.

Petit Loulou and Valrhona are offering a limited-edition chocolate cookie bar for one day only.

Petit Loulou and Valrhona collaborated to create a limited-edition chocolate bar designed by Valrhona's regional pastry chef, available for one day only.

Valrhona and Villars will discuss evolving chocolate travel retail trends at the TFWA World Exhibition, emphasizing premiumization, experiential retail, and the integration of retail and food & beverage to meet changing traveler demands.

Valrhona's factory and Cité du Chocolat in Tain-l'Hermitage offer immersive experiences, workshops, and tastings exploring chocolate production and flavors.

Valrhona's Guanaja 70% dark chocolate, introduced in 1986 as a radical high-cocoa product, is now celebrating its 40th anniversary as a globally recognized signature chocolate.

Valrhona celebrates its 100th anniversary, showcasing a century of chocolate innovation, sustainable practices, and global initiatives, including new school openings and a culinary festival.

Nicolas Paciello takes over as the new head of L'Ecole Valrhona Paris, while other key personnel changes occur within the Valrhona organization.

Godiva is launching a centennial collection of pralines for its 2026 anniversary, while Valrhona is introducing the first matcha couverture chocolate for professional pastry use.

Three major culinary competitions, including Valrhona Pastry Queen India 2026, will be hosted at the India International Hospitality Expo 2026 to showcase culinary talent and innovation.

Three national culinary competitions, including Valrhona Pastry Queen India, will take place at the IHE Expo 2026 in New Delhi, showcasing culinary talent across different categories.

Valrhona celebrates 40 years of its pioneering Guanaja 70% dark chocolate with special events, promotions, and limited-edition products.

Dominique Ansel and Pierre Hermé collaborated in New York City on a limited-edition pastry collection featuring Valrhona chocolate.

Valrhona celebrates the 40th anniversary of its Guanaja chocolate with a sculptural creation, public masterclasses, and special product releases.

Valrhona's Cité du Chocolat is an interactive museum dedicated to the discovery of chocolate, open daily with various pricing and pass options.

La Cité du Chocolat-Valrhona achieved superior 'divertissement durable' status from SNELAC, recognizing its sustainable practices and territorial engagement.

La Cité du Chocolat-Valrhona received the highest recognition from SNELAC, becoming an "experienced site" for its sustainable practices and territorial engagement.

Valrhona significantly improved its order management operations by automating 95% of emailed customer orders with Esker's AI solution, leading to faster processing and fewer errors.

Valrhona automated 95% of its emailed customer orders using Esker's AI-powered solution, significantly reducing processing time and improving efficiency.