From Lyon, France to Bangkok, Thailand

Based in the small town of Tain L'Hermitage in Hermitage, a wine-growing district near Lyon, Valrhona arose in 1922 as envision by French pastry chef, Monsieur Guironnet, from the Rhône valley (Hence the name "Valrhona" meaning 'valley' and 'Rhône'). Since then, Valrhona has pioneered the production of high quality chocolates from meticulously controlled sources. They even started the trend where packaging displayed the percentage of cocoa solids in chocolate.

Valrhona chocolate is indisputably the finest in the world!

Few pay such close attention to the worldwide resources that make rich, deep, creamy perfection. With understanding that good chocolate is the beans, cocoa buyers for Valrhona travel the world sourcing plantations in the same sense winemakers source the best vineyards.

Uniquely, unlike other major brands, Valrhona does not use vegetable fat. Instead, only pure, easy-to-melt, natural fat from cocoa butter goes into a Valrhona product.

For your delectable pleasure, the Mandarin Oriental Hotel in Bangkok is currently featuring Valrhona Chocolate created into desserts by revered pastry chefs. Expansively, any chocolic would know that combination is a marriage made in heaven.