What’s New in Chocolate: From Valrhona’s Matcha Couverture to Godiva’s Centennial Pralines

Godiva Marks a Century of Chocolate with a Nostalgic Centennial Collection

Few chocolate brands can claim a century of history, but Belgian chocolatier Godiva reaches that milestone in 2026 with a collection that looks both backward and forward. Founded in Brussels in 1926 by Pierre Draps Sr., who began crafting pralines in a home workshop, the brand has spent the past 100 years building a reputation for Belgian chocolate craftsmanship and innovation.

To commemorate the occasion, Godiva has unveiled its Centennial Chocolate Gift Box ($69), a limited-edition assortment of 10 pralines inspired by some of the brand’s most iconic creations across the decades. Each piece revisits an original recipe while reflecting a significant chapter in Godiva’s history, from the 1926 Lady Noir and 1945 Vintage Coeur to the 1972 Gold Noisette, which celebrates the brand’s expansion into Japan.

The collection also introduces a new creation, Heritage Noir (2026), developed specially for the anniversary. Combining pistachio and almond praliné with crisped rice and caramelised cocoa nibs, the praline pays tribute to founder Pierre Draps while bringing a contemporary touch to the assortment.

The Centennial Collection will be available online and at all five boutiques – Takashimaya S.C., Raffles City, Jewel Changi Airport, Bugis Junction and Suntec City. Selected pralines, including Heritage Noir, Vintage Coeur and Ecusson Lait, will also be available at $4.50 per piece Godiva boutiques across Singapore.

Valrhona Unveils the World’s First Matcha Couverture Chocolate

Matcha may be everywhere these days, but working with it in pastry kitchens is rarely straightforward. Variations in colour, bitterness and texture can make consistency elusive — a challenge that Valrhona aims to solve with the launch of Matcha Inspiration, the world’s first matcha couverture chocolate. Developed in collaboration with L’École Valrhona Tokyo, the new couverture combines first-harvest matcha from Kagoshima, Japan with cocoa butter to create a product designed specifically for professional pastry applications.

Valrhona’s Matcha Inspiration showcases the vivid green hue, vegetal freshness and umami depth of premium Japanese matcha while offering the stability and versatility expected of a couverture. The matcha is sourced from Kagoshima, a region renowned for its volcanic soils and ideal growing conditions, resulting in leaves prized for their natural sweetness, vibrant colour and layered flavour profile. Plant-based and free from artificial colours and flavours, the couverture is suited to everything from bonbons and pastries to plated desserts. For chefs looking to incorporate matcha with greater precision and consistency, it opens up a new palette of possibilities.

Valrhona also brings its Matcha Inspiration couverture to Singapore through a seasonal collaboration with AMI Patisserie, led by Executive Chef Makoto Arami. The spring menu is available until 30 June.