École Valrhona Brooklyn Archives - Page 2 of 5 - 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, 2019The 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, 2019The 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, 2019Here 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.
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Strawberry, almond and grapefruit ‘Think Pink’ dessert by Sarah Tibbetts
April 26, 2019Here is one of the desserts that the Valrhona Pastry Chef proposes for consumers with allergies or who have to follow a special diet.
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Guillaume Roesz joins the team of professors at L’École Valrhona Brooklyn
April 17, 2019 | Ana RodríguezThe 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 | Ana RodríguezTo 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, 2018The 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, 2018Chocolate 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, 2018In 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, 2018One 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