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Valrhona En Route: Hands-On Classes for Culinary Professionals - PLATED DESSERTS

Event Details

Valrhona En Route: Hands-On Classes for Culinary Professionals - PLATED DESSERTS

Time: October 3, 2011 at 8:30am to October 4, 2011 at 6pm
Location: Paulding & Company Kitchen
Street: 1410 62nd St, #D
City/Town: Emeryville, CA
Website or Map: http://www.valrhona-chocolate…
Event Type: education, travel
Created By: Melissa Zhang
Latest Activity: Apr 29, 2011

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Event Description

Led by Valrhona USA pastry chef Derek Poirier


Surprise your patrons with new sensations.

Create a carefully-prepared dessert menu through ingredients and taste balance.

Achieve more originality by introducing new flavors and textures.

Control the technique of blending and assembling to get perfect and consistent textures.

Understand the role and the impact of ingredients in the creation of recipes.

Suggest an assortment of mignardises.

Control the different techniques of plating, from the simplest to the most sophisticated, for a menu or banquet.

Handle presentation and make decorations or original dressing accessories.

Discover the world of chocolate testing.

Understand the ingredients’ technology and technique and essential tools in making successful recipes.


Cost: $499 ; Price includes: Breakfast and Lunch for the 2 days, 1 dinner, and cocktail reception for diploma ceremony, 1 Valrhona Hat, 1 Valrhona Apron, and 1 Valrhona recipe book.


Contact Valrhona 718-522-7001 x 105 or at for class availability and instructions on how to register. For more information, visit:


About Valrhona En Route

Valrhona is now making its renowned know-how available to culinary professionals in select markets across the USA with Valrhona En Route (on-the-road), a series of traveling Valrhona USA culinary school classes. As at the famous French chocolate culinary school L’Ecole du Grand Chocolat, chefs, instructors, and chocolatiers attending Valrhona En Route’s classes will find a vibrant and welcoming venue in which to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends under the guidance of L’Ecole trained chef-instructors.

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