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Valrhona’s Manjari 64% Named Top Chocolate Bar by The New York Times

Valrhona in Deep Space: How Chocolate Joined the Artemis II Mission

Sweet Art Master Announces Masters Series 2026

L’École Valrhona USA Unveils Its 2026 Class Calendar

Valrhona’s new chocolate with no added cocoa butter Confection 80%

Guittard Chocolate Studio Announces New Guest Chef Classes

Chef Guillermo Corral joins Valrhona Inc team as Sosa Pastry Chef and R&D Specialist

Chicago Baking & Pastry Forum Debuts: A Premier Event for Pastry Professionals and Students

L’École Valrhona Brooklyn Celebrates 10 Years with a Fresh and Dynamic Line up of Classes

IEG: SIGEP World 2025 Sold Out

Club Coupe du Monde Team USA Announces Executive Board

Chef Stéphane Cheramy Appointed as President of Club Coupe du Monde Team USA

SIGEP Expands Global Reach, Enhances Pizza Showcase

Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America

For the second time, Valrhona is B Corp Certified

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Melissa Weller: Setting a Very High Bar for Allergen-Free Baking at Bub’s Bakery

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