The École Valrhona is a venerable place devoted to the art of chocolate-making. It is a center for creation, innovation and inspiration, where research and development are put to work for artisans, confectioners, pastry chefs and caterers, who are always on the lookout for new ideas. Under the direction of Frédéric Bau, whose skills and experience are internationally renowned, the engineers and pastry chefs of the École Valrhona continually strive to develop new pastry concepts and tools. Approaching raw materials from a scientific perspective, listening, communicating and carrying out experiments, these fine-chocolate specialists immerse themselves in international practices and trends with the aim of developing new techniques and recipes.

TULAKALUM SEEN BY JOSEFINE BAUMMANN

Entremets
Pastry
en

Carabar Snack

Snacking
Pastry
en

PAINTED ROSES DESSERT

Plated Desserts
Restaurant
en

Crock Bubble

Snacking
Pastry
en

PÊLE-MÊLE

Plated Desserts
Restaurant
en

GLAGLA ICE CREAM BAR

Ice Cream
Ice Cream Maker
en

Filo

Entremets
Pastry
en

Super Bar

Chocolate Maker
Chocolatier
en

MOCHI CHOCO

Snacking
Pastry
en

Cereals Bars

Snacking
Chocolatier
en

Viennois

Drinks
Restaurant
en

Tira-misu

Plated Desserts
Restaurant
en

Caraibe Super Tart

Entremets
Pastry
en

Saturnia Bonbon

Chocolate Maker
Chocolatier
en

Flowers on the rock

Chocolate Maker
Chocolatier
en

Origami

Plated Desserts
Restaurant
en

P125 COEUR DE GUANAJA PANNA COTTA

Plated Desserts
Restaurant
en

INDULGENT EFFLORESCENCE

Plated Desserts
Restaurant
en

Fruit du Soleil

Plated Desserts
Restaurant
en

Floreo

Plated Desserts
Restaurant
en