Q: We’re excited to feature Valrhona in this edition of FHA Insider. Could you please provide our readers with a brief overview of your company and the range of products you offer?
As a partner of taste artisans since 1922, a pioneer and a leader in the world of chocolate, Valrhona imagines the best of chocolate at every stage of its value chain to create a fair, sustainable cocoa industry and inspire gastronomy that looks, tastes, and does good.
Valrhona is renowned for its commitment to crafting exceptional chocolates and cocoa-based products for professionals. Our range includes couverture chocolates with unique flavours from the finest plantations, pralines, bonbons etc. We also offer a variety of cocoa products, such as powders, nibs, and cocoa butter.
We are deeply committed to providing you with inspiring products that will guide your creativity.
Q: Chocolate is revered for its rich and diverse flavour profiles. What specific qualities should chefs look for when selecting premium chocolate for their culinary creations?
When selecting premium chocolate, chefs should focus on the origin of the cocoa, as it defines the unique flavour profiles of the chocolate. Additionally, the cocoa content plays crucial role in balancing intensity and sweetness, while a smooth texture and rich aroma enhance the overall experience. Moreover, a smooth texture and rich aroma work together to enhance the overall experience. For a well-rounded flavour, it’s important that the chocolate balances sweetness, acidity, and bitterness
Q: Valrhona is known for its ability to stay ahead of culinary trends. What are some of the current trends in chocolate that you’re seeing, and how is Valrhona adapting to these changes?
Pastry-making has always been synonymous with indulgence and generosity. At Valrhona, we recognise that health and nutrition have become central concerns for the public, and we are adapting by reimagining traditional pastry making following our concept of ‘Gourmandise Raisonnee’. It is up to us to start our new chapter with a promise – a promise to retain only the essentials when we do our work. We are creating more balanced desserts that don’t compromise on taste or texture. To address this, l’Ecole Valrhona has developed the ‘New Essentials’ with recipes that are lower in fat and sugar but still deliver indulgent flavours. Additionally, we are continuously innovating to create products that align with these evolving needs, ensuring that we stay at the forefront of the chocolate and pastry making industry.
Q: As a leader in the chocolate industry, what is one essential piece of advice you would give to aspiring chefs or pastry chefs who are looking to elevate their chocolate skills?
One essential piece of advice for aspiring chefs and pastry chefs is to never stop learning and experimenting with chocolate. At Valrhona, we believe that creativity and mastery go hand in hand, which is why we encourage chefs to take advantage of the resources and innovations available to them. Whether it’s through attending workshops with our expert chefs at L’École Valrhona in Tokyo or exploring our range of innovative products, continuous practice and a deep understanding of ingredients are key to elevating your chocolate skills. By staying curious and committed to refining techniques, chefs can push the boundaries of flavour and texture while creating unique and unforgettable desserts.
Q: Sustainability and ethical sourcing are becoming increasingly important in today’s food industry. How does Valrhona ensure that your cocoa sourcing and production processes are environmentally responsible and socially ethical?
Having been a certified B Corporation® since January 2020, Valrhona is proud to have secured this demanding certification for the second time in December 2023. B Corporation rewards the world’s most committed companies that put equal emphasis on economic, societal, and environmental performance. This distinction serves as recognition of our sustainable development strategy shaped by our determination to co-create a model which has a positive impact on producers, employees, makers and everyone who loves chocolate.
B Corp certification assesses a company’s actions, not targets. The actions that have made all the difference at Valrhona are as follows:
- 100 % OF OUR COCOA COMES FROM A PARTNERSHIP WITH AN AVERAGE TERM OF MORE THAN 8 YEARS. Why is that game-changing? Because these long-term commitments, agreed on a case-by-case basis with each of our partners, give cocoa producers security by guaranteeing fixed prices, minimum purchase quantities or even zero-interest advance funding.
- WE ARE HELPING TO PRESERVE AND REGENERATE LOTS OF DIFFERENT ECOSYSTEMS. Thanks to the Valrhona Foundation, 52 hectares of plantations have been regenerated in Haiti (2012-2022), 9 hectares have been developed using agroforestry principles in the Dominican Republic (2017-2022) and Peru’s endemic cocoa variety, Gran Blanco, has been protected for over 30 years.
- WE REDUCED OUR CHOCOLATE FACTORY’S GREENHOUSE GAS EMISSIONS BY 49 % (scope 1 & 2) between 2013 and 2022. This is 2,574 tonnes of CO2. And this is just the beginning! As part of our Climate Plan, we are committed to reduce our direct and indirect emissions by 50 % between now and 2030.
- 155 YOUNG PEOPLE HAVE FOUND THEIR VOCATION THANKS TO THE VALRHONA FOUNDATION’S GRAINES DE PÂTISSIER programme, 315 young people joined the programme between 2017 and 2022, 155 of whom entered training or found a job in the food industry. The next generation is ready to take up the baton! This is good news not only for them, but also for our customers on the lookout for up-and-coming talent!
- OVER 50 % OF OUR MANAGERS ARE WOMEN. Valrhona takes great pride in this, as the equivalent figures for France and the wider world* are 33 % and 20-40 % respectively. But that’s not all: In 2022, we had 430 female staff members and 428 men – that’s near-perfect parity! At Valrhona, talent has no gender.
Find more on our sustainable practices here: https://www.valrhona.asia/hk-EN/a-sustainable-company/our-commitments/our-sustainable-policies-labels-certifications
Q: FHA-HoReCa is a major event for the HORECA industry. What made this year the perfect time for Valrhona to join as an exhibitor and sponsor?
Valrhona has always supported chefs through training, collaborations, and innovations. Joining FHA-HoReCa as an exhibitor and sponsor is a natural extension of that commitment, allowing us to connect with chefs while continuing to foster excellence in the industry.
Q: What exciting new products can attendees expect to discover at Valrhona’s booth?
At Valrhona’s booth, attendees will have the chance to discover a groundbreaking new product that redefines what’s possible with chocolate. With an innovative texture and a unique approach to processing, this creation offers chefs a fresh way to elevate their creations. Come by our booth 3F3-01 and experience it firsthand!
To wrap things up on a lighter note, let’s dive into some fun, rapid-fire questions:
• What’s the most creative recipe you’ve seen using Valrhona’s products?
The most creative recipe we recently saw is the “Squirrel” by Alice Boulangerie in Singapore. It features a Guanaja 70 % pecan brownie base, topped with Manjari 64 % mousse, an Orange Jivara 40 % cremeux for a citrus twist, and finishes with Caramelia 36 %. The adorable squirrel figure adds a lot of charm to it. Discover more here.
• Share a lesser-known fact about Valrhona that often surprises people.
Valrhona was founded in 1922 in the small town of Tain l’Hermitage in the Rhone Valley, France. Our factory remains to this day located in this beautiful town rich of history and heritage!
