Valura Chocolate

Valura Chocolate was born from the meeting of two cultures – and two people. Libby, who grew up in Papakura, South Auckland, and Romain, who hails from Valenciennes in northern France, founded Valura together in 2021. The name itself tells the story: ‘Valura’ is a blend of Valenciennes and Papakura. This boutique maker weaves French chocolate-making tradition together with the warmth and homeliness of a New Zealand family – even Libby's mum and dad roll up their sleeves and help with chocolate production, making Valura a genuinely family affair.

From their South Auckland kitchen, Libby and Romain source their cacao from some of the world's most exciting origins – Madagascar, the Philippines, Haiti, Vanuatu and Uganda – each chosen for the extraordinary flavours they bring and the care with which they're grown. The results speak for themselves: their Calvados bar took home medals from both the Vegan Chocolate Awards and the Outstanding Food Producer Awards in 2025. Every bar is made in micro-batches, with the kind of acute attention to detail that only a small, passionate family operation can bring.