Valrhona, a brand dedicated to innovation and creativity

Since its creation in 1922, Valrhona has never ceased to reinvent chocolate, relying on values of commitment, sustainability and the relentless pursuit of perfection. A pioneer in its field, Valrhona embodies the perfect fusion of tradition, innovation and respect for producers. Whether through its lasting relationships with cocoa producers, its perpetual quest for new flavors or its sharing of know-how within the profession, Valrhona positions itself as a company that, beyond creating high-quality chocolates, works for a better future for all. Let's take a closer look at how Valrhona places innovation and creativity at the heart of its processes and values.
Valrhona: a brand committed to innovation and creativity

Valrhona: a brand committed to innovation and creativity

Valrhona, through its commitment, vision and mission, seeks to positively impact the world of chocolate, while working towards a fairer, more sustainable and equitable supply chain. The brand works closely with cocoa producers to create an ethical supply chain, in which growers are treated fairly and farming practices are responsible and sustainable. The aim is to ensure that cocoa producers enjoy fair working conditions and decent wages. This is part of a long-term approach aimed at transforming the cocoa supply chain in a comprehensive and sustainable way.

Valrhona's mission is to “do good with good”, which illustrates its commitment to quality gastronomy and the creation of products that respect people and the planet.

In keeping with this mission, Valrhona's strategy is based on four pillars:

•     - Creating a fair and sustainable cocoa chain: By establishing long-term relationships with producers, Valrhona strives for fair remuneration and responsible farming practices.

  -  Reducing environmental impact: By seeking to minimize its ecological footprint at every stage of production, Valrhona works to preserve ecosystems while producing exceptional chocolates.

    - Creating creative and responsible gastronomy: The brand supports innovation in the kitchen and encourages the creation of responsible and tasty recipes, while integrating environmental and health issues into its products.

    - People & Innovation as the driving forces behind the company: People and the ongoing quest for innovation are the two fundamental driving forces behind the brand's ongoing drive to push back the boundaries of creativity and quality in the world of chocolate.

Innovating the manufacturing process to offer unique new tastes

One of Valrhona's great strengths lies in its ability to innovate at every stage in the manufacture of its products. This process begins with the choice of cocoa beans and continues right through to the creation of the finished chocolates. By establishing a relationship of trust with cocoa growers, the brand acquires in-depth knowledge of how the beans are grown, fermented and dried. This constant exchange enables Valrhona to broaden its horizons and constantly push back the boundaries of innovation.

A striking example of this approach is the double fermentation process, used to create Grands Crus de Chocolat such as Itakuja 55% or Kidavoa 50%. Double fermentation is a complex process in which fresh fruit pulp is added to cocoa beans after their traditional fermentation. This process allows the fruit's aromas to permeate the cocoa, developing new and original flavors. This precision work highlights innovation in the service of taste and excellence.

Innovation as a source for broadening chocolate's aromatic palette

At Valrhona, innovation goes far beyond manufacturing processes; it's also part of a drive to diversify flavors and textures. In 1986, the brand revolutionized the world of chocolate with the launch of Guanaja 70%, a dark chocolate with a cocoa content unheard of at the time. This intense, powerful chocolate marked a break with the sweeter products dominating the market at the time. It quickly became a must-have for pastry chefs and chocolatiers, who discovered a new way of working with chocolate, with richer aromas and a more concentrated texture.

Valrhona doesn't just create high-quality dark chocolates, it goes even further by imagining new chocolate varieties. Jivara 40% milk chocolate and Opalys white chocolate are examples of creations that have shaken up established codes. Opalys chocolate, for example, is the fruit of highly exacting technical standards: it is a white chocolate with very little sugar, a pure color and a creamy texture. Its creation required complex adjustments to production facilities and processes. A technical challenge that has enabled Valrhona to usher in a new era for white chocolate.

Innovating with Dulcey chocolate: a fourth color of chocolate

One of Valrhona's greatest innovations was the discovery of blond chocolate. This chocolate, born of a mistake by one of the pastry chefs during a demonstration in Japan, revolutionized the perception of chocolate. Frédéric Bau, having left Ivory chocolate in a bain-marie a little too long, discovered a chocolate of a unique blond color, with aromas of toasted cookie and caramelized milk. This unexpected discovery led to the creation of Dulcey chocolate, a blond chocolate that combines the richness of white chocolate with more complex flavors of caramelized, biscuit-like sweetness.

Dulcey chocolate is a technical feat in more ways than one. Its large-scale production required many years of research and testing. The chocolate, while maintaining its artisanal aspect, had to meet strict industrial criteria in order to be produced on a massive scale while retaining its exceptional taste qualities.

Valrhona: creative and responsible gastronomy

Valrhona not only creates innovative products, it also encourages chefs and artisans to go beyond traditional gastronomic expectations. This is reflected in the “Gourmandise Raisonnée” philosophy launched by Frédéric Bau, Maison Valrhona's Pastry Explorer. This approach seeks to reinvent patisserie by adapting it to contemporary issues such as nutrition and the reduction of sugar and fat, while preserving the pleasure of taste. The aim is not to do away with sweet pleasures, but to make them more responsible and healthier, while maintaining impeccable taste quality.

A commitment to the environment and the future

When it comes to innovation, Valrhona doesn't just reinvent chocolate; it also projects itself into a sustainable, environmentally-friendly future. With this in mind, BCorp certification, obtained in 2020 and renewed in 2024, testifies to the brand's commitment to environmentally friendly and socially responsible practices. Valrhona is also committed to reducing its greenhouse gas emissions by 50% by 2030, through initiatives such as reducing its carbon footprint and investing in greener transport solutions.

In a world where ecological issues are increasingly pressing, Valrhona has joined the 1% for the Planet collective, donating 1% of annual sales from this range to environmental associations committed to the issues it holds dear: sustainable cocoa farming, agroforestry, reforestation and improving the living conditions of cocoa producers.

In a culinary world where innovation is essential, Valrhona remains an emblematic figure, constantly on the lookout for new creations and responsible solutions. Its commitment to quality, sustainability and ethics, combined with a keen sense of creativity, enables it to constantly push back the boundaries of chocolate. Choosing Valrhona means not only treating yourself to exceptional chocolate, but also participating in a transformative movement in the world of chocolate, in favor of a fairer, more environmentally-friendly future. Valrhona shows us that with a little daring and a lot of passion, it's possible to innovate while respecting human and environmental values.