Valrhona Wholesale

Exceptional chocolate since 1922

Valrhona is a French chocolatier that has been providing exceptional chocolate since 1922. Created by and for pastry makers, Valrhona has dedicated all its expertise, high standards and passion to culinary professionals for the past 90 years, making each taste an exceptional experience. Chosen by the world’s most prestigious chefs and craftsmen for its vast range of aromas continually enhanced by innovation, Valrhona’s ambition is to broaden people’s culinary horizons by offering a variety of unique and recognisable chocolate flavours, in an effort to continuously create more pleasure and excitement.

For more information on Valrhona wholesale opportunities including the full range and pricing please use the form below. A Valrhona sales representative will be in contact.

Valrhona Wholesale Opportunities

To purchase Valrhona wholesale from Simon Johnson you are required to open either a Credit Account or Cash on Delivery (COD) Account with our wholesale team. To complete your application, we will ask for the following information to be provided:

  • Your ABN and/or ACN
  • The Director’s/Public Officer’s/Owner’s information, which may include their DOB and private address
  • The businesses accounts payable contact details including their email address

To begin the application process and to apply for an account, please complete our online contact form below and read our online Wholesale Privacy Policy

Retail Valrhona

The Simon Johnson online store offers a fine selection of Valrhona chocolates to retail customers. To view the online collection please visit our online store, Valrhona products can be collected from one of our Simon Johnson retail stores or delivered in Australia.

Contact Valrhona

For more information on Valrhona wholesale opportunities including the full range of products and pricing please use the form below to contact one of our sales team.

    What's On

    CHEESE OF THE MONTH

    Tête de Moine means "Monk's Head" and is derived from the original recipes from the monks of the abbey of Bellelay, in the mountaineous zone of the Bernese Jura, the French-speaking area of canton of Bern. Since May 2001, it has enjoyed an "Appellation d'origine contrôlée" (AOC). Tasting Notes - Tête de Moine is best when carefully scraped with a knife in order to develop its scented flavours. It is excellent with dry white wine, after being matured for a minimum of 2.5 months on small plank of spruce. In 1982 the girolle was invented, an apparatus which makes it possible to make rosettes of Tête de Moine by turning a scraper on an axle planted in the centre of the cheese which increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour to develop.
    August