Valrhona Japon Co., Ltd., the Japanese subsidiary of Valrhona, the French chocolate brand recognized by top chefs around the world, will celebrate its 100th anniversary by hosting an invitation-only event, "The Chocolate of Chefs: Enter the Hidden World of Professional Chocolate," at the Cerulean Tower Tokyu Hotel on September 25th and 26th, 2022, to raise awareness of the appeal of Valrhona chocolate, which is primarily used by professional chefs such as hotel and patisserie chefs. Applications for this event will be accepted from August 23rd to September 5th on the Valrhona 100th Anniversary Special Website (https://100ans.valrhona.co.jp/).
In addition, to commemorate its 100th anniversary, Valrhona will produce "KOMUNTU 80%," which, based on its philosophy, embodies its efforts to contribute to a fair and sustainable cocoa industry and creative, responsible gastronomy. Starting in September 2022, all profits from "KOMUNTU" for one year will be returned to cocoa producers.
Since its founding in the Rhone region of France in 1922, Valrhona has worked closely with producers around the world on everything from cocoa cultivation to bean selection. It continues to deliver the finest chocolate, crafted with original ideas and techniques from a chef's perspective, for professional-grade products. Valrhona is a chocolate brand recognized by confectionery professionals.
For the past 100 years, the company has constantly strived to improve its specialized techniques and expertise in order to maximize the flavor of chocolate. In 1986, it created a sensation in the industry with the development of its 70% cocoa high-cocoa dark chocolate, the most bitter and flavorful chocolate at the time. Valrhona has continued to create numerous innovative products. Furthermore, under its CSR commitment "TOGETHER, GOOD BECOMES BETTER - Let's create a better future together," the company is working to promote the sustainable development of the world of sweet gastronomy by achieving 100% traceability of cocoa in order to create a fairer and more sustainable cocoa industry, supporting the ideas and know-how of Valrhona chefs for the next generation of confectionery makers, and hosting a global competition to provide a platform for professionals to shine.
We are grateful for the past 100 years, during which we have cherished our connections with producers and customers, and we will continue to work to create delicious, innovative, and sustainable chocolate for the next 100 years.
【100th Anniversary Event】
"The Chocolate of Chefs: Entering the Hidden World of Professional Chocolate"
This event will introduce the appeal of chocolate recognized by top chefs around the world and Valrhona's sustainable initiatives. In addition, a special event-exclusive dessert created by Executive Chef Yoshihiko Fukuda of the Cerulean Tower Tokyu Hotel will be served, using Valrhona chocolate.
In addition, a specially wrapped "VALRHONA CAR" will be unveiled. This modern version of the "Valrhona Car," which historically served as a commercial vehicle in France, will be revived. This is a collaboration with Automobile Citroën, a French car brand that also boasts a 100-year history, and to mark its 100th anniversary this year, Valrhona will be driving the Valrhona Car to visit chefs and pastry chefs across the country.
The Valrhona Car is equipped with displays that clearly explain the innovative history of the company since its founding, as well as the origins and producers of the cocoa that Valrhona values. The car will also introduce the Valrhona lineup, which is perfect for baking and as a gift. (※Limited items will also be on sale)
■Event Overview
・Dates and Times: 1. Sunday, September 25, 2022, 17:00-18:30 2. Monday, September 26, 2022, 18:00-19:30
・Venue: Cerulean Tower Tokyu Hotel Ballroom (B2F, 26-1 Sakuragaoka-cho, Shibuya-ku, Tokyo)
・Participation Fee: Free
・Capacity: 30 people per session
・Program:
Valrhona's 100th anniversary, introduction to the company and activities, unveiling and explanation of Valrhona Car
Authentic chocolate tasting by a chef from Ecole Valrhona Tokyo
Q&A with a chef from Ecole Valrhona Tokyo
Explanation of desserts using Valrhona chocolate by Executive Chef Fukuda Yoshihiko of Cerulean Tower Tokyu Hotel
Cerulean Tower Tokyu Hotel Event-Exclusive Special Dessert Tasting & Valrhona Car Display Viewing
- Application Period: Tuesday, August 23rd to Monday, September 5th
- How to Apply: Access the Valrhona 100th Anniversary Special Website (https://100ans.valrhona.co.jp/) using your PC, smartphone or tablet and apply using the dedicated application form. Winners will be notified by Friday, September 9th via the email address you entered on the form.
Cerulean Tower Tokyu Hotel Event-Exclusive Special Dessert>
Since its opening, Cerulean Tower Tokyu Hotel has invited numerous chefs and pastry chefs from France to pass on their techniques and spirit for 21 years. This special dessert, exclusive to this event, is a special dish that brings together the craftsmanship that has been passed down through the generations.
"Kabosu" (front of the photo) is a unique dessert that faithfully recreates chocolate made from "cacao pods." Open the lid to find a ganache made with Valrhona's "Manjari" chocolate, which combines the refreshing acidity of fresh raspberries with the richness and sweetness of truffles that resemble seeds. "Refined Nyambo Chocolate" (back of the photo) uses Valrhona's "Niambo." A feuilletine filled with ganache monté is topped with a Niambo praline almond mousse wrapped in gold leaf. The almost mystical spherical form is a masterpiece that brings together the culmination of our pastry chef's skills.
■Event-only special dessert details
・Product name/Sales price: "Refined Nyambo Chocolate 1,800 yen (tax included), "Kabosu" 1,500 yen (tax included)
・Sales period: Tuesday, September 27th, 2022 - Saturday, October 15th, 2022
・Sales location: Cerulean Tower Tokyu Hotel "Pastry Shop" (LBF)
10:00-21:00 / TEL: 03-3476-3000 (Main)
*Only a limited number of items will be sold per day.
*Product contents are subject to change.
【Creating a 100th anniversary product】
"Responsible Chocolate" - With gratitude for the past 100 years and thinking together about the next 100 years: KOMUNTU 80%
From cocoa growers to suppliers, customers and Valrhona employees, 100 people who will be creating the next 100 years together participated in the development process, and created this dark chocolate with 80% cocoa content, the crystallization of Valrhona's philosophy, created together with all the people who have been involved with the company up to now. This cocoa blend, incorporating connections and encounters with people from around the world, is characterized by its powerful woody notes and bittersweetness, underscored by the distinctive roasted flavor of the cocoa beans. This product embodies Valrhona's commitment to a fair and sustainable cocoa industry and creative, responsible gastronomy. Starting in September 2022, all profits from "Comuntu" will be returned to cocoa producers.
■Cerulean Tower Tokyu Hotel
Cerulean Tower Tokyu Hotel is one of Shibuya's landmarks. Located on the 19th to 37th floors, the hotel offers breathtaking views of Tokyo and a comfortable, luxurious stay in the city. Guests can also enjoy a high-quality gourmet lifestyle while staying at the hotel, with restaurants such as the Towers Restaurant "Cucagno," a bar where you can enjoy fine drinks while overlooking the glittering night view of Tokyo and Shibuya, and a lounge where you can relax and forget about the passage of time.
Cerulean Tower Tokyu Hotel Official Website
https://www.tokyuhotels.co.jp/cerulean-h/index.html
■Fukuda Nobuhiko
Executive Managing Executive Officer, Executive Chef, Tokyu Hotels Co., Ltd. / Executive Chef, Cerulean Tower Tokyu Hotel
He was appointed executive chef when the hotel opened in 2001. Since then, he has served as the hotel's general producer for all aspects of its food. He boldly takes on new challenges through cooking, and his dishes, born from his rich sensibility, are praised for their aggressive and passionate approach. His warm-hearted personality has earned him great support from customers. He is also actively involved in food education activities, aiming to help children achieve "food independence" and "develop their five senses" through food.
In 2018, he was awarded the "Officier of the Order of Agricultural Merit" by the French government for his contributions to the spread of French food culture. In 2019, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare, recognizing outstanding craftsmen in the first year of the Reiwa era. He is also the seventh president of the "Association Escoffier Japonica," the sixth president of the "Association des Métiers Agriculturales des Merits de France (MOMAJ)," and a director of the "Association La Chaîne des Rôtisseurs Japan Headquarters," making him a leading figure in the world of French cuisine in Japan.
■About VALRHONA
Since its founding in the Rhone region of France in 1922, Valrhona has remained committed to the flavor of cacao, cultivating it in close collaboration with local staff around the world and using original ideas and techniques to transform it into the finest chocolate ingredients. Valrhona is recognized by professionals, including top chefs from around the world who lead the gourmet world. Furthermore, the company offers a variety of training programs at its specialized chocolate school, École Valrhona, and is involved in activities to enhance the artistic and cultural value of chocolate, such as founding the global confectionery competition, "Coupe du Monde de la Pâtisserie," and serving as an executive committee member.
Valrhona Japon official website
https://www.valrhona.co.jp/
Valrhona 100th anniversary special site
https://100ans.valrhona.co.jp/
Valrhona Japon official Instagram
@valrhona_japon
https://www.instagram.com/valrhona_japon/
【Inquiries from the general public】
Inquiry form: https://www.valrhona.co.jp/contact/
In addition, to commemorate its 100th anniversary, Valrhona will produce "KOMUNTU 80%," which, based on its philosophy, embodies its efforts to contribute to a fair and sustainable cocoa industry and creative, responsible gastronomy. Starting in September 2022, all profits from "KOMUNTU" for one year will be returned to cocoa producers.
Since its founding in the Rhone region of France in 1922, Valrhona has worked closely with producers around the world on everything from cocoa cultivation to bean selection. It continues to deliver the finest chocolate, crafted with original ideas and techniques from a chef's perspective, for professional-grade products. Valrhona is a chocolate brand recognized by confectionery professionals.
For the past 100 years, the company has constantly strived to improve its specialized techniques and expertise in order to maximize the flavor of chocolate. In 1986, it created a sensation in the industry with the development of its 70% cocoa high-cocoa dark chocolate, the most bitter and flavorful chocolate at the time. Valrhona has continued to create numerous innovative products. Furthermore, under its CSR commitment "TOGETHER, GOOD BECOMES BETTER - Let's create a better future together," the company is working to promote the sustainable development of the world of sweet gastronomy by achieving 100% traceability of cocoa in order to create a fairer and more sustainable cocoa industry, supporting the ideas and know-how of Valrhona chefs for the next generation of confectionery makers, and hosting a global competition to provide a platform for professionals to shine.
We are grateful for the past 100 years, during which we have cherished our connections with producers and customers, and we will continue to work to create delicious, innovative, and sustainable chocolate for the next 100 years.
【100th Anniversary Event】
"The Chocolate of Chefs: Entering the Hidden World of Professional Chocolate"
This event will introduce the appeal of chocolate recognized by top chefs around the world and Valrhona's sustainable initiatives. In addition, a special event-exclusive dessert created by Executive Chef Yoshihiko Fukuda of the Cerulean Tower Tokyu Hotel will be served, using Valrhona chocolate.
In addition, a specially wrapped "VALRHONA CAR" will be unveiled. This modern version of the "Valrhona Car," which historically served as a commercial vehicle in France, will be revived. This is a collaboration with Automobile Citroën, a French car brand that also boasts a 100-year history, and to mark its 100th anniversary this year, Valrhona will be driving the Valrhona Car to visit chefs and pastry chefs across the country.
The Valrhona Car is equipped with displays that clearly explain the innovative history of the company since its founding, as well as the origins and producers of the cocoa that Valrhona values. The car will also introduce the Valrhona lineup, which is perfect for baking and as a gift. (※Limited items will also be on sale)
■Event Overview
・Dates and Times: 1. Sunday, September 25, 2022, 17:00-18:30 2. Monday, September 26, 2022, 18:00-19:30
・Venue: Cerulean Tower Tokyu Hotel Ballroom (B2F, 26-1 Sakuragaoka-cho, Shibuya-ku, Tokyo)
・Participation Fee: Free
・Capacity: 30 people per session
・Program:
Valrhona's 100th anniversary, introduction to the company and activities, unveiling and explanation of Valrhona Car
Authentic chocolate tasting by a chef from Ecole Valrhona Tokyo
Q&A with a chef from Ecole Valrhona Tokyo
Explanation of desserts using Valrhona chocolate by Executive Chef Fukuda Yoshihiko of Cerulean Tower Tokyu Hotel
Cerulean Tower Tokyu Hotel Event-Exclusive Special Dessert Tasting & Valrhona Car Display Viewing
- Application Period: Tuesday, August 23rd to Monday, September 5th
- How to Apply: Access the Valrhona 100th Anniversary Special Website (https://100ans.valrhona.co.jp/) using your PC, smartphone or tablet and apply using the dedicated application form. Winners will be notified by Friday, September 9th via the email address you entered on the form.
Cerulean Tower Tokyu Hotel Event-Exclusive Special Dessert>
Since its opening, Cerulean Tower Tokyu Hotel has invited numerous chefs and pastry chefs from France to pass on their techniques and spirit for 21 years. This special dessert, exclusive to this event, is a special dish that brings together the craftsmanship that has been passed down through the generations.
"Kabosu" (front of the photo) is a unique dessert that faithfully recreates chocolate made from "cacao pods." Open the lid to find a ganache made with Valrhona's "Manjari" chocolate, which combines the refreshing acidity of fresh raspberries with the richness and sweetness of truffles that resemble seeds. "Refined Nyambo Chocolate" (back of the photo) uses Valrhona's "Niambo." A feuilletine filled with ganache monté is topped with a Niambo praline almond mousse wrapped in gold leaf. The almost mystical spherical form is a masterpiece that brings together the culmination of our pastry chef's skills.
■Event-only special dessert details
・Product name/Sales price: "Refined Nyambo Chocolate 1,800 yen (tax included), "Kabosu" 1,500 yen (tax included)
・Sales period: Tuesday, September 27th, 2022 - Saturday, October 15th, 2022
・Sales location: Cerulean Tower Tokyu Hotel "Pastry Shop" (LBF)
10:00-21:00 / TEL: 03-3476-3000 (Main)
*Only a limited number of items will be sold per day.
*Product contents are subject to change.
【Creating a 100th anniversary product】
"Responsible Chocolate" - With gratitude for the past 100 years and thinking together about the next 100 years: KOMUNTU 80%
From cocoa growers to suppliers, customers and Valrhona employees, 100 people who will be creating the next 100 years together participated in the development process, and created this dark chocolate with 80% cocoa content, the crystallization of Valrhona's philosophy, created together with all the people who have been involved with the company up to now. This cocoa blend, incorporating connections and encounters with people from around the world, is characterized by its powerful woody notes and bittersweetness, underscored by the distinctive roasted flavor of the cocoa beans. This product embodies Valrhona's commitment to a fair and sustainable cocoa industry and creative, responsible gastronomy. Starting in September 2022, all profits from "Comuntu" will be returned to cocoa producers.
[Valrhona's Sustainability Activities]
To achieve its CSR commitment, "TOGETHER, GOOD BECOMES BETTER," Valrhona launched the "Live Long" program, which divides concrete actions into four categories. In recognition of these efforts, Valrhona was awarded B Corporation status in 2020, an international certification program for companies demonstrating a strong public interest.
With the twin goals of "improving the lives of producers" and "protecting the environment," we have established long-term partnerships and supported producer communities. We have achieved 100% cocoa traceability (transparency).
We have established standards in line with international standards, ISO 14001, and ISO 50001 to minimize carbon dioxide emissions. If emissions exceed the threshold, we will offset them through reforestation activities.
We ensure the continued success and global influence of professionals, and work toward a sustainable and responsible gastronomy world by providing support from chefs at École Valrhona, establishing and supporting global competitions, and creating sustainability guidelines.
We work with all partners to solve the challenges facing cocoa farmers and customers, and to create a sustainable business model that employees can enjoy. We undertake a variety of activities with this goal in mind.
To achieve its CSR commitment, "TOGETHER, GOOD BECOMES BETTER," Valrhona launched the "Live Long" program, which divides concrete actions into four categories. In recognition of these efforts, Valrhona was awarded B Corporation status in 2020, an international certification program for companies demonstrating a strong public interest.
With the twin goals of "improving the lives of producers" and "protecting the environment," we have established long-term partnerships and supported producer communities. We have achieved 100% cocoa traceability (transparency).
We have established standards in line with international standards, ISO 14001, and ISO 50001 to minimize carbon dioxide emissions. If emissions exceed the threshold, we will offset them through reforestation activities.
We ensure the continued success and global influence of professionals, and work toward a sustainable and responsible gastronomy world by providing support from chefs at École Valrhona, establishing and supporting global competitions, and creating sustainability guidelines.
We work with all partners to solve the challenges facing cocoa farmers and customers, and to create a sustainable business model that employees can enjoy. We undertake a variety of activities with this goal in mind.
■Cerulean Tower Tokyu Hotel
Cerulean Tower Tokyu Hotel is one of Shibuya's landmarks. Located on the 19th to 37th floors, the hotel offers breathtaking views of Tokyo and a comfortable, luxurious stay in the city. Guests can also enjoy a high-quality gourmet lifestyle while staying at the hotel, with restaurants such as the Towers Restaurant "Cucagno," a bar where you can enjoy fine drinks while overlooking the glittering night view of Tokyo and Shibuya, and a lounge where you can relax and forget about the passage of time.
Cerulean Tower Tokyu Hotel Official Website
https://www.tokyuhotels.co.jp/cerulean-h/index.html
■Fukuda Nobuhiko
Executive Managing Executive Officer, Executive Chef, Tokyu Hotels Co., Ltd. / Executive Chef, Cerulean Tower Tokyu Hotel
He was appointed executive chef when the hotel opened in 2001. Since then, he has served as the hotel's general producer for all aspects of its food. He boldly takes on new challenges through cooking, and his dishes, born from his rich sensibility, are praised for their aggressive and passionate approach. His warm-hearted personality has earned him great support from customers. He is also actively involved in food education activities, aiming to help children achieve "food independence" and "develop their five senses" through food.
In 2018, he was awarded the "Officier of the Order of Agricultural Merit" by the French government for his contributions to the spread of French food culture. In 2019, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare, recognizing outstanding craftsmen in the first year of the Reiwa era. He is also the seventh president of the "Association Escoffier Japonica," the sixth president of the "Association des Métiers Agriculturales des Merits de France (MOMAJ)," and a director of the "Association La Chaîne des Rôtisseurs Japan Headquarters," making him a leading figure in the world of French cuisine in Japan.
■About VALRHONA
Since its founding in the Rhone region of France in 1922, Valrhona has remained committed to the flavor of cacao, cultivating it in close collaboration with local staff around the world and using original ideas and techniques to transform it into the finest chocolate ingredients. Valrhona is recognized by professionals, including top chefs from around the world who lead the gourmet world. Furthermore, the company offers a variety of training programs at its specialized chocolate school, École Valrhona, and is involved in activities to enhance the artistic and cultural value of chocolate, such as founding the global confectionery competition, "Coupe du Monde de la Pâtisserie," and serving as an executive committee member.
Valrhona Japon official website
https://www.valrhona.co.jp/
Valrhona 100th anniversary special site
https://100ans.valrhona.co.jp/
Valrhona Japon official Instagram
@valrhona_japon
https://www.instagram.com/valrhona_japon/
【Inquiries from the general public】
Inquiry form: https://www.valrhona.co.jp/contact/
