Valrhona
Description
www.valrhona.com Valrhona’s story began in 1922 with passion, commitment and excellence as its guiding lights. Ever since, these three values have paved our way, allowing us to push back the boundaries of creativity and flavor.
At each stage of our value chain, we work with our suppliers, staff and clients to seek out the very best. As your expert partner, our ambition is to help develop the world of chocolate and all who work within it. Let’s imagine the best of chocolate together.
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[SCHOOL RECIPE : Brazil new Macaé recipe] The pastry chefs of L'École Valrhona offer us a delightfull and fresh experience with this 62% Macaé Pure Origin Brazil chocolate iced verrine and orange clementine sorbet.
Photos from Valrhona's post
As part of our Live Long program, a long-term partnership has been set up in Ghana to improve access to education. At the initiative of ou sourcer Cédric Robin, several actions have been planned since 2016, for a period of 5 years to develop a long-term solution. In total, 4,882 children will benefit from the access to education plan put in place in Ghana. To learn more about our actions in Ghana, it's right here > http://bit.ly/ghana_education
Sophie Dazzi, chocolate apprentice at L'École Valrhona
[MEETING] Sophie Dazzi, a chocolate apprentice at L'École Valrhona, describes her passion: "I love this job because there is no creative limit." Creativity stops from the moment there is no more imagination.
Romain Grzelczyk, pastry chef instructor at L'École Valrhona
[MEETING] Romain Grzelczyk is a pastry chef instructor at L'École Valrhona. He tells us about his beginnings and looks back on his apprenticeship: "I had the chance to work with an "old "pastry chef who gave me the love of chocolate with values and respect of the mat".
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[RECIPE] The pastry chefs of L'École Valrhona treat us with this little sweetness all in simplicity and sweatness. Find the delicate flavor of an Inspiration Almond cream combined with a marmalade of strawberries, all dotted with a delicious crunchy Eclat d'Or and Inspiration Almond. Full recipe can be found here : http://bit.ly/recipe-ciflo_EN
Meeting with the pastry chef José Manuel Marcos
[MEETING] For the pastry chef José Manuel Marcos, our new Inspiration range offers to its customers "a unique flavor that highlights the taste of fruits like they never have tasted in a pastry shop." With the Inspiration range, Valrhona has met pastry chefs, chocolatiers and ice cream makers a new way of working fruit. Creations always more original in any season, without dyes or artificial flavors!
Fruit and nuts as you've never seen before
INSPIRATION is Valrhona’s first range of fruit couvertures, created with natural flavors and colors. We harnessed our decades of chocolate-making expertise to develop this technical feat which combines the unique texture of chocolate with the intense flavor and color of fruit and nuts.
Rémi Poisson, pastry chef at L'École Valrhona
[MEETING] Rémi Poisson, pastry chef at L'École Valrhona, explains what motivates him the most in his job: "We all do this to please people. We all have memories of a Sunday family cake. It is a very interesting job ".
Photos from Valrhona's post
A long-term partnership is the best way to build a relationship based on trust to move forward together. Since 2016, Valrhona has been working in Ghana with the FEDCO cooperative. For us, it’s the assurance of a high quality cocoa while placing producers needs at the heart of our concerns. In total, there are 2,980 inhabitants who benefit from the community center built in Wassa Nkran. It hosts a library, a computer center and is organized meetings and trainings.
Paul Saiphet, assistant pastry chef at L'École Valrhona
[MEETING] Paul Saiphet, assistant pastry chef, arrived at L'Ecole Valrhona Brooklyn a bit by chance and a lot by luck. What does he like the most? "the human bond, between colleagues, guest chefs and even pastry chefs".
Jérémy Aspa, pastry chef at L'École Valrhona
[MEETING] Jérémy Aspa, pastry chef at L'École Valrhona, tells us the love he has for his job, but also his greatest satisfaction: discover it on video!
Fabrice David, executive pastry chef at L'École Valrhona
[MEETING] Fabrice David has been executive pastry chef at L'École Valrhona Tokyo for 18 years and his passion for everyday life is to transmit and "bring real value to the work of everyday artisans from around the world".
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