Valrhona has been a partner of artisans of taste since 1922 and is a pioneer and reference in the world of chocolate. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and inspire gastronomy that is good, beautiful and just. Building direct relationships over the long term with producers, seeking the next chocolate innovations and sharing expertise are things that drive Valrhona on a daily basis. On the chefs’ side, Valrhona supports artisans by constantly pushing the boundaries of creativity. The company helps them in their quest for singularity.
In line with Valrhona’s quest for togetherness, an afternoon tea party was held for Cercle V members by Valrhona’s distributor in Qatar. Executive pastry chef Lucas Bonnaud, Chef Dimitris Chronopoulos and the Valrhona Selection’s team from Dubai, including Chef Glenn Noel, highlighted Valrhona’s products from Africa, its commitment and savoir faire. With unique recipes, Cercle V members enjoyed special creations. Jivara 40%, Dulcey 35%, Araguani 72% were used in preparing the afternoon tea delicacies, which included a selection of muffins, chocolate bars, chocolate drinks and unique pastries.
“We are extremely happy to once again welcome our Cercle V members for an intimate afternoon tea with guest chef Dimitris Chronopoulos at the Mandarin Oriental Doha, Qatar. It was a pleasure to share new recipes and new sustainable ways to work which is one of our main objectives at Valrhona: by sharing best practices, assisting chefs around the world to reduce wastage in their daily tasks, to be local where possible and to recycle to a maximum. We want to continue to inspire our community throughout the region during 2022,” said Chef Noel.
The exclusive celebration of savoir faire and best practices was made possible thanks to Lucas Bonnaud and the Mandarin Oriental Hotel Doha, Qatar.
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