|Type||Subsidiary of Bongrain|
Valrhona is a French luxury chocolate manufacturer based in the small town of Tain-l'Hermitage in Hermitage, a wine-growing district near Lyon. It is now a subsidiary of Bongrain. The company was founded in 1922 by a French pastry chef, Albéric Guironnet, from the Rhône valley and has five subsidiaries and 60 local distributors across the globe. It is one of the leading producers of gastronomic chocolate in the world. The company also maintains the École du Grand Chocolat, a school for professional chefs with a focus on chocolate-based dishes and pastries.
Valrhona's products are generally used in high-end restaurants.
Valrhona sponsors the Ecole du Grand Chocolat cooking school.
Valrhona focuses mainly on high-grade luxury chocolate marketed for commercial use by chefs as well as for private consumption. The product line includes chocolate confectionery, plain and flavored chocolate bars and bulk chocolate in bars or pellets. Valrhona produces vintage chocolate made from beans of a single year's harvest from a specific plantation, primarily the Grand Crus which is grown in South America, Oceania and the Caribbean.
-  France Bleu
- Terrio, Susan Jane (2000). Crafting the Culture and History of French Chocolate. University of California Press. pp. 279–. ISBN 9780520923942. Retrieved 18 March 2013.
- "Valrhona peaufine son process à l'ancienne". L'usine Nouvelle (in French). February 9, 2006. Retrieved 18 March 2013.
- Rosenblum, Mort (2006-10-17). Chocolate: A Bittersweet Saga of Dark and Light. Macmillan. pp. 150–. ISBN 9780865477308. Retrieved 18 March 2013.
-  Valrhona
- Collins, Glenn. "Hoping Chefs Will Melt for Tcho Chocolate". November 2, 2010. New York Times. Retrieved 2 February 2013.
-  World Chocolate Guide
-  Huffington Post
- Huffington Post, "Valrhona Builds School for Local Children in Dominican Republic" by Regina Varolli. December 27 2013.
- National Geographic Society, "The 10 best chocolatiers in the World" by Nathaniel Lande and Andrew Lande. December 28 2012.