One ambition, one vocation

Created in 1989 by Frédéric Bau, l'École Valrhona, center of expertise in chocolate, has become a place of creativity and innovation from which tomorrow's inspirations emerge.

A place of exchange, sharing and transmission, where the 30 pastry chefs of l'École Valrhona are committed to supporting the artisans in their quest for uniqueness.

A place of expertise, where the chefs even combine their know-how with that of the R&D engineers to share the results of their research with their colleagues.

The services of l'Ecole Valrhona

L'École Valrhona offers you training programs of excellence, ranging from initiation, to perfecting gestures and precision techniques. Chocolate factory, pastry shop, bakery, ice cream shop, restaurant desserts... Join us for moments of sharing between passionate chocolate lovers, allowing everyone to develop their talent.


Training courses, demonstration sessions or creative workshops, find the training that meets your needs.
A pastry chef from l'Ecole Valrhona in your laboratory

A Valrhona expert will come to your home to meet your specific needs and accompany you on the theme of your choice (renewal of your range, improvement of production, etc.). All the training course themes proposed in our catalog can be addressed. The content will be personalized and adapted to your needs, your level and the duration of the intervention, between 2 and 3 days.

Discover Our Chefs

Talented, inspired and inspiring, discover the portraits of Valrhona's Chefs and chocolate trainers

Exceptional training locations


Kubodera Twin
Tower Bldg
6F2-9-4 Kudan
Minami -Chiyoda ku
, 102-0074 Tokyo, Japon


222 Water St, Brooklyn, 11201 NY, USA

+1 718-522-7001

Tain l’Hermitage

8 Quai du Général de Gaulle, 26600 Tain-l'Hermitage

04 75 07 90 95

Paris Versailles

91 Rue Joseph Bertrand, 78220 Viroflay

01 45 07 90 95

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