Collection: The Chocolate of Chefs
Valrhona’s Global Presence and Commitment to Education
Since its founding in 1989, l’École Valrhona has been dedicated to serving and supporting pastry chefs and artisans by offering inspiration, creativity, techniques, and knowledge about chocolate. The company operates the prestigious Ecole du Grand Chocolat in Tain-l’Hermitage, where over 800 students are trained annually, and 100 new recipes are published each season. In addition to its flagship school, Valrhona runs schools in Paris and Tokyo, and in 2015, expanded to New York City with the opening of Ecole Valrhona Brooklyn. Most recently, they launched a new school in Dubai.
Valrhona’s Expert Chefs and Their Philosophy
Valrhona's team of expert chefs is committed to preserving and enhancing the natural flavors of cacao without overpowering it with sugar. Among them, Luke Frost, executive pastry chef at Valrhona Brooklyn, has honed his skills in top UK hotels, while Mario Bacherini, pastry chef on the West Coast, boasts experience with Alain Ducasse in Paris and Nobu in New York. Chef Sarah Tibbetts, a James Beard Award nominee, has worked at The French Laundry and Fleur de Lys. Together, they provide invaluable support and expertise to chefs globally.
Valrhona Chocolate in Fine Dining and Pastry
Valrhona's exceptional chocolate is used by renowned bakeries and restaurants around the world. Tatte Bakery incorporates Valrhona batons in their pains au chocolat, while Wolfgang Puck features custom chocolate Oscars made from Valrhona Noir Reserve chocolate for the Oscars Governors Ball. Many top establishments, such as Dominique Ansel Bakery, Levain Bakery, Eleven Madison Park, and Zuma, also highlight Valrhona chocolate in their desserts, affirming the brand’s esteemed reputation in fine dining and pastry.
