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École Valrhona Brooklyn Archives - so good.. magazine

Situated in an old shoe factory from 1905, very typical in the Dumbo neighbourhood, at the foot of the Brooklyn Bridge, l’École of New York combines the knowledge and approach of an American team with the Valrhona spirit.

Grapefruit ganache by Derek Poirier

July 12, 2017

One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.More info

L’École Valrhona Brooklyn

With French roots, L’École Valrhona Brooklyn combines the knowledge and approach of an American team with the Valrhona spirit.More info

Black forest cake by Patrice Demers

May 23, 2017

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

More info

Chocolate peanut caramel by William Werner

May 9, 2017

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

Illanka abstract by Lincoln Carson with peanut and crunchy mousse

April 21, 2017

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

The classic Opera according to Antonio Bachour

March 21, 2017

Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.More info

Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn

December 13, 2016 |

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

The 2016 season of L’Ecole Valrhona Brooklyn, at the cutting edge of current patisserie

February 4, 2016 |

Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.More info

Antonio Bachour’s dessert buffet at the École in Brooklyn

August 27, 2015 |

Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand ChocolatMore info

Viennoiserie with Greg Mindel at L’École Valrhona Brooklyn

May 26, 2015 |

In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info