Illanka Valrhona Clean Water Project


A  charity project to improve the living conditions and public health for the cocoa producing community of Los Ranchos, Peru
 

 

THE BACKGROUND

In 2013, Valrhona partnered with the Norandino Cooperative, an organization working to restore a nearly lost variety of cocoa called “Gran Blanco” in Northwest Peru.  Working together, Valrhona, the Norandino Cooperative and local farmers successfully brought back this nearly extinct cocoa. In the Spring of 2015, Valrhona launched ILLANKA 63%, a superb dark chocolate made from the Gran Blanco beans harvested in this area. This success of this chocolate resulted in a boom for the surrounding cocoa producing communities, creating much needed jobs and improving the local economy.
 

THE SITUATION

The village of Los Ranchos overlooks the Bigote River Valley in Northern Peru. The unfiltered natural springs serve as the main source of water for this community. However the water is often polluted. Parasite infection including cysticerosis, tape worm and colibacilosis plague the health of both children and adults.
 

OUR GOAL

We are thrilled to announce that Valrhona is going one-step further by launching the Valrhona Clean Water Project to improve the livelihood and public health in the village of Los Ranchos and the Bigote River Valley. Our goal is to raise $10,000 USD by July 2017 with all proceeds going toward the purchase and installation of water filters in the community of Los Ranchos. 200 families (800 people) would benefit from those filters.
We are proud to donate $2.00 USD for every 3kg bag of ILLANKA 63% sold in North America.

We also would like to encourage independent initiatives and donations to support the project.

2017 FLOOD RELIEF UPDATE

Recently affected by severe floods, Los Ranchos, Peru and neighboring La Quemazon are in need of even greater support. To help these communities, Valrhona has expanded it's mission and will be raising and donating additional funds to support water filtration, sanitation, rebuilding and relief.
Valrhona has released a new Emergency Relief Fund of $10,000 to support the Norandino Cooperative in their efforts to supply food, water, and other flood relief programs to the community in Peru.
 
For the month of April, Valrhona has raised the donation for each bag of ILLANKA 63% sold on the Retail Online Boutique to $5.00. 

  For more information or if you would like to get involved, please visit
  www.generosity.com
Every donation will make a difference!

Thanks to all the Chefs already supporting the project


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Chef Kriss Harvey
The Bazaar by José Andrés, Beverly Hills, CA

Chef Sandra Holl &  Meg Galus
Floriole, Chicago, IL 

Chef Matthew Rosenzweig
Flaky Tart, Atlantic Highlands, NJ

The Chocolate Cake of Your Dreams

Black Raspberry Chocolate Marshmallow
Buckwheat Crunch ILLANKA Bar

Chocolate Truffle Cake

 

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Chef Tracy Wilk
David Burke Kitchen, New York, NY

Chef Ginger Elizabeth
Ginger Elizabeth, Sacramento, CA 

Wequassett Resort
Wequassett Resort, Harwich, MA  

Valrhona Illanka Truffle Cake with raspberry preserves, whipped crème fraîche, caramelized cocoa nibs & mascarpone cherry swirl ice cream 

Yuzu Vanilla Bean ILLANKA Bouchée

 Philadelphia, a combination of Amarena Cherries, Illanka Chocolate & a light cream cheese mousse


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Chef Dan Keehner
Union Square Events, New York, NY

Recchiuti Confections
Recchiuti Confections, San Fransisco, CA 

Chef Peter Scarola
R2L Restaurant, Philadelphia, PA  

Illanka Pink Peppercorn Marshmallow

Valrhona & Chef Dan Keehner gave all the proceeds of the Valrhona Pastry Class - Indulgent Bites to Entertain to the Clean Water Project.

The sale of each of their Illanka Bar, Illanka Hot Chocolate and Illanka Pots de Crème give back to the Clean Water Project, a charity mission by Valrhona that improves the livelihood and public health in the village of Los Ranchos and the Bigote River Valley in Peru.

 Light Peruvian chocolate mousse, banana, cancha and spiced coffee ice cream.
The cancha is a toasted corn snackspan and t
he ice cream is made with Peruvian coffee and spiced with the Peruvian aji Amarillo (yellow chili pepper)

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 Chef Motoki

 Chef Chris Ford
Butter Love and Hardwork, Beverly Hills, CA 

  Stick with Me

21 Club Chef Motoki's decadent souffle, served with bourbon, caramel anglaise, smoked vanilla ice cream.
The 21 Club is donating $1 per souffle sold between March through June 2017

Limited batch of 50 t-shirts sold on ButterLove&Hardwork - 15% of proceeds go back to the @Valrhona Clean Water Project

Stunning chocolate bonbons box by Stick with Me, NY. 

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 Craveable Hospitality Group

  

                                                                                                                                  

Chocolate Caramel Candy bar with Illanka ganache, maldon sea salt and Breck Distillery bourbon by Tracy wilk, Pastry Chef at David Burke Kitchen , at Aspen Kitchen 

                                                                                                                                        

 

  

 

 

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