Since its birth in 1922, Valrhona has remained true to its vocation - to create exceptional chocolate using the world’s very best cocoa beans, in keeping with traditional hand-crafted chocolate making techniques. Chosen by the best chefs and confectioners worldwide for its wide aromatic range constantly enhanced by innovations, Valrhona seeks to promote the gastronomic advancement of mankind by offering a variety of chocolate flavors that are unique and recognizable and which create ever-higher pleasure and wonder.

The École du Grand Chocolat, created in 1989 by Frédéric Bau, is without doubt the best example of Valrhona’s commitment to its clients. A top-flight center for training and research that is attended by professionals seeking inspiration from all four corners of the world, it is also open to gourmet consumers, who are invited there to discover the secrets of the great chefs and Le Grand Chocolat.