Valrhona

Since 1922, Valrhona has been making the world's best chocolate in the little French village of Tain L'Hermitage. Albéric Guironnet, the company's founder and pastry chef, has been committed to creating one-of-a-kind, artisan-quality chocolate with nuanced, balanced, and consistent flavors since the beginning. This commitment to perfection continues as the famed Rhone Valley's gastronomic traditions are reflected in every delectable bite of Valrhona's exquisite chocolate. Valrhona has spent nearly a century mastering procedures for increasing the flavor of rare cocoa beans cultivated on land expertly selected for its terroir, resulting in a diverse spectrum of distinct and distinctive aromatic qualities. Valrhona's skill is now relied on by top pastry chefs and discerning gourmets to enjoy the best chocolate has to offer. Only a small percentage of chocolatiers go as far as to become farmers. Valrhona, on the other hand, has mastered all parts of the industry in order to understand more about cocoa, control its quality, and ensure its refinement. Valrhona chose to build and operate its own plantations, first in Venezuela and then in the Dominican Republic, in this spirit. Valrhona has perfected procedures for improving the flavor of rare cocoa beans cultivated on land that has been expertly selected for its terroir, resulting in a spectrum of distinct and distinctive aromatic qualities. Valrhona has taken distinct efforts in mastering taste to ensure consistency in the taste attributes and flavor possibilities of their chocolates. Valrhona's mission has been to help its professional customers succeed around the world and to promote good taste since the company's inception. Valrhona is there to assist people develop their skills and stand out in their field. In the spirit of collaboration with chefs and chocolatiers, the company has steadily increased the amount of support it provides to its clients in order to help them advance their careers over time. This has taken the form of prominent competitions like the World Pastry Cup and high-level training courses provided by L'École Valrhona.