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.

P125 Soufflé

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Pastry
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Opalys Strawberry in a Glass

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Ice Cream Maker
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Kalingo Squares

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Chocolate Maker
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Avellina Praliné Jelly

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Pastry
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Apricot Dulcey Tart

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Pastry
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