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.

INDULGENT EFFLORESCENCE

Plated Desserts
Restaurant
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Fruit du Soleil

Plated Desserts
Restaurant
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Floreo

Plated Desserts
Restaurant
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K’INICH

Plated Desserts
Restaurant
en

P125 Soufflé

Plated Desserts
Restaurant
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Opalys Strawberry in a Glass

Ice Cream
Ice Cream Maker
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Avellina Praliné Jelly

Small cakes
Pastry
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Apricot Dulcey Tart

Small cakes
Pastry
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