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Valrhona En Route: Hands-On Classes for Culinary Professionals - CAKES, TARTS AND YULE LOGS – From the Classics to Contemporary

Event Details

Valrhona En Route: Hands-On Classes for Culinary Professionals - CAKES, TARTS AND YULE LOGS – From the Classics to Contemporary

Time: October 24, 2011 at 8:30am to October 25, 2011 at 6pm
Location: TBD
City/Town: Washington, DC
Website or Map: http://www.valrhona-chocolate…
Event Type: education, travel
Created By: Melissa Zhang
Latest Activity: Jun 10, 2011

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Event Description

Led by Valrhona USA pastry chef Derek Poirier


In this class, you will rediscover the way that you look at cakes, tarts, and more. In this 2-day class we will explore some of the classics and also the more contemporary styles of today and you will get to create some modern Christmas Yule logs. Taste, texture, and visual appeal are all very important parts of a cake, which we will explore through the use of different sponges, streusels, custards, creams, and mousses. We will also look at the different pairings of chocolate with fruits and flavors. Upon completion of this class you will have a new understanding and approach to cakes and tarts that will surprise your customers… and maybe yourself.                             

 

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 info-us@valrhona.com for class availability and instructions on how to register. For more information, visit: www.valrhona-chocolate.com.

 

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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