The History of Valrhona Chocolate

Valrhona chocolate got its start in 1922, when Albéric Guironnet, a pastry maker and confectioner based in Ardèche, founded the Chocolaterie du Vivarais in a former woodshop in Tain l’Hermitage in France. He roasted the cocoa beans himself and soon became a supplier for other chocolatiers and pastry chefs. When Guironnet died, his business went to Albert Gonnet, an entrepreneur from Chambéry, who renamed the company “La Chocolaterie Gonnet” and set out to diversify the range of chocolates offered. In 1942, he opened a store in Tain l’Hermitage and throughout the decade, the chocolates became increasingly well known among professionals. To capitalize on this momentum, Albert Gonnet created the brand “Valrhôna,” which was short for “Vallée du Rhône” (Rhone Valley). The brand’s first ultra-successful product was the still-beloved Rinette chocolate bonbon, which was named after Albert Gonnet’s daughter. After Gonnet’s death, his sons-in-law took over and renamed the business to De Loisy et Genet. They modernized production and created the company’s first industry-leading couverture chocolates, including Maître Chocolatier. In 1984, Jean-Noël Bongrain, the director of a major French cheese-making group, bought Valrhôna and developed its reputation both locally and abroad. He also changed the spelling of the brand’s name by dropping the accent marks and stylizing it in all capital letters as VALRHONA. In 1986, Valrhona produced what was then the world's most bitter chocolate, Guanaja 70%, which became popular among industry professionals and enthusiasts alike. The following year, the company's marketing director, Antoine Dodet, created an artistic event to introduce Valrhona chocolate to the wider public called Les Nuits du Chocolat (“Chocolate Nights”). In 1989, L’École du Grand Chocolat (L’École Valrhona) was founded in Tain l’Hermitage and became a center of innovation and excellence in chocolate. The same year, the company also co-founded the Pastry World Cup with Gabriel Paillasson. In 1990, Valrhona created Manjari 64%, the first Madagascan Single Origin grand Cru de Terroir, and in 1992, Valrhona created the El Pedregal chocolate plantation with a focus on ethical practices and luxury cocoa production. In 1998, Valrhona debuted Gran Couva 64% Trinidad, the first chocolate to come from an estate that gives its cocoa vintages. The concept for the brand’s famous Dulcey chocolate was kickstarted in 2012, when Frédéric Bau accidentally left his white chocolate in the bain-marie during a demonstration and it took on a blonde hue and a delicate, caramelized aroma. In 2015, Valrhona invented the double fermentation process which allowed for fruit to be incorporated into the cocoa bean for innovative new flavors and the brand's Mananka 62% offering made its debut. In 2016, the company became a shareholder in the Millot chocolate plantation in Madagascar, and in 2020, the company obtained B Corporation certification. In 2021, Valrhona created Oabika, a 72°Brix cocoa juice concentrate for use by gastronomy professionals that's made from mucilage, the white pulp around a cocoa pod's beans. The brand’s Komuntu variety was released in celebration of its 100th anniversary in 2022. Today, Valrhona remains a popular luxury chocolate brand with fans all over the world, including many professionals.