Image Image Image Image Image Image Image Image Image Image

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.

Alpaco chocolate and coffee entremet by Patrice Demers

October 10, 2019

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

Blond chocolate Orelys, Fraise Tonka dragées by Derek Poirier

June 4, 2019

The Canadian chef revealed the keys to developing a business from panning and chocolate treats at L’École Valrhona Brooklyn.More info

Bahia hazelnut tart with white chocolate and coffee whipped ganache by Paul Saiphet

May 10, 2019

Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
More info

Strawberry, almond and grapefruit ‘Think Pink’ , 100% vegan and gluten free by Sarah Tibbetts

April 26, 2019

Here is one of the desserts that the Valrhona Pastry Chef proposes for consumers with allergies or who have to follow a special diet.
More info

Guillaume Roesz joins the team of professors at L’École Valrhona Brooklyn

April 17, 2019 |

The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info

L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019

December 13, 2018 |

To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info

Molded Chocolate Yuzu bonbon by Nicolas Botomisy

December 4, 2018

The chef has displayed his extensive knowledge in chocolate in an intense masterclass held at L’École Valrhona Brooklyn.More info

Extreme chocolate bûche by Carles Mampel

November 19, 2018

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info

Chocolate cake with sugar flowers by Ron Ben-Israel

November 12, 2018

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

Azelia Exotica Chocolate entremet by Oriol Balaguer

October 11, 2018

One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.More info