Patisserie Andrea Tortora - The Signature Egg

Cercle V Calendar x Andrea Tortora

An intense aroma and flavor, a surprising consistency. These are the words used by Andrea Tortora, Pastry Chef of AT Pâtissier in Italy, to describe his latest creation, "L'œuf Signature."

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Patisserie Anne Coruble - Oqo tartlet

Cercle V Calendar x Jury Prize

Anne Coruble, the talented Pastry Chef of the Peninsula Paris, is the winner of the Jury Prize in the Cercle V Challenge for her Oqo 73% Vanilla Cardamom Tartlet. This pastry masterpiece skillfully blends the flavors of vanilla and cardamom, accentuated by the elegance of pure-origin cocoa from M...

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Abysse egg by Ecole Valrhona

This Easter, Valrhona reveals "Abysse"

L’École Valrhona Pastry Chef Rémi Poisson has allowed his imagination to run wild, unveiling a unique creation that brings a touch of April Fool’s mischief to the traditional Easter egg.

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Patisserie Lucila Canero - Oqo-rrence

Cercle V Calendar x Lucila Canero

I was seduced by the texture and intensity of the Oqo cover, which guided all my inspiration for this dessert. Lucila Canero, Pastry Chef at La Luciérnaga, passionately expresses the essence of her pastry work, "Oqo-rrence."

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République dominicaine

Cacao Forest, a pioneering initiative revolutionizing cocoa farming

Since 2016, an exclusive collaboration between French chocolatiers, research institutions, NGOs, and the French Development Agency has brought the Cacao Forest project to life. This innovative initiative aims to promote sustainable agroforestry models in the Dominican Republic.

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Patisserie Gabriel Le Quang - Vallauris ceramics

Cercle V x Gabriel Le Quang calendar

For the first portrait of the year, we are delighted to showcase Gabriel Le Quang, MOF Pâtissier-Confiseur 2023, and his innovative creation: the Ceramic of Vallauris.

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Cercle V Calendar x Jesus Camacho Higuera

Cercle V Calendar x Jesus Camacho Higuera

We’re heading to Spain for the last creation in the 2023 Cercle V calendar. Jesús Camacho is the pastry chef at Donaire, on the Spanish island of Tenerife. Here, pastry-making has room to flourish and has become an art in its own right. Jesús - a chef with a chocolatier’s gifts - showcases flavor...

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Traceable cocoa: deforestation & carbon footprints

At Valrhona, 100% of our cocoa beans are routinely traced back to our producers around the world. This level of traceability is the basis for creating a fair and sustainable supply chain.

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Partenariat Windcoop Valrhona x Norohy

Malagasy cocoa transported by sailboat: a challenge that could become a reality in 2026

Valrhona and Norohy support carbon-free shipping, So that we can take the next step in our approach, along with Norohy, we have decided to become members of Windcoop. Windcoop is the first citizen-led cooperative to transport goods by sailboat. We have invested €300,000 in building a cargo sailbo...

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Cercle V Calendar  x Julien Taboury

Cercle V Calendar x Julien Taboury

Julien and Jennifer Taboury have invited us to explore their chocolate and confectionery shop in Bourg-Argental. In this creative space, hard candies, lollipops, chocolates, marshmallows and caramels delight customers’ taste buds. They reveal an extraordinary piece for the Cercle V Challenge, des...

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