L'Ecole Valrhona Brooklyn

10/02/2026

A colorful world of creativity just got greener. 💚⁠
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Valrhona's INSPIRATION range revolutionized couverture by transforming fruits, nuts, and botanicals into unique couvertures that can be used just like chocolate. Bursting with authentic flavor and naturally vibrant color, Inspiration gives chefs and bakers limitless possibilities for expression.⁠
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From the brightness of Yuzu and the tropical character of Passion Fruit to the berry-forward notes of Strawberry and Raspberry and the smooth richness of Almond, every Inspiration couverture celebrates the essence of its ingredient.⁠
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Today, a new chapter begins with MATCHA INSPRIATION.⁠
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Selected with the utmost care, this exceptional matcha brings its striking color, vegetal aromas, and delicate bitterness to the Inspiration collection. Elegant and serene, it captures the spirit of Japanese tea rituals while opening new creative horizons for modern pastry, desserts, and confectionery.⁠
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✨ Discover MATCHA INSPRIATION and all the INSPIRATION RANGE and let nature inspire your next creation.

https://www.valrhona.us/our-products/for-professionals/inspiration

09/04/2026

09/02/2026

🍃🍵 It's finally happening.⁠ Something you've been waiting for is coming to Valrhona USA. 👀⁠
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Can you guess what it is? Stay tuned for the reveal. ✨

08/31/2026

This is Pastry Chats 🍫✨ Conversations with renowned pastry chefs across the USA using Valrhona, the French chocolate brand shaping the art of chocolate.

Episode #4 of Pastry Chats 💬

Today, we’re in New Orleans with Chef Leonair Dorsey () of Gracious Bakery (). Starting as a pastry intern nearly a decade ago and rising to Head Pastry Chef, Dorsey has helped shape a program known for its creativity, seasonality, and craftsmanship. From flaky chocolate croissants to showstopping entremets, Valrhona chocolate plays a key role in bringing her vision to life.
Chocolate lovers, this one’s for you.

🍫💙 At Gracious Bakery, premium ingredients, technical excellence, and New Orleans flair come together in every bite.

Llearn more about the Chef and bakery. See you next time and stay tuned for Pasty Chats! 💬

https://www.valrhona.us/news-events/news-and-events/gracious-bakery-new-orleans

08/31/2026

🌖✨ Astreas is redefining what chocolate can do.⁠
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Developed to fuel both body and mind in extreme conditions, the Astreas Performance Truffle () was crafted using Valrhona chocolate, selected for its exceptional standards of purity, precision, texture, and reliability.⁠
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⁠That vision became part of history aboard NASA Artemis (), as the first chocolate truffle to journey toward the Moon!⁠
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Co-created by Astreas Founder Shahreen Reza and Chef Michael Recchiuti of and produced by Chef Dany Kamkhagi of , this milestone demonstrates the power of innovation, expertise, and ingredients chosen to perform when every detail matters. 🚀🍫⁠
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Want to learn more about the mission, the makers, and why Valrhona was selected? Read the full story: https://www.valrhona.us/news-events/news-and-events/valrhona-in-space-with-artemis

08/31/2026

🍫 What’s your favorite way to work with GUANAJA 70%: ganache, mousse, glace, or baked creations?⁠
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This year, GUANAJA 70% celebrates 40 years of chocolate excellence. To mark the occasion, we're sharing a refined yet approachable GUANAJA 70% Tartlet, featuring a crisp cocoa shortcrust pastry topped with a silky ganache that lets every nuance of this iconic chocolate shine.⁠
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For four decades, GUANAJA 70% has remained one of Valrhona's founding Iconic chocolates, beloved for its distinctive flavor profile, versatility, and timeless appeal. It continues to inspire generations of chefs and pastry professionals around the world, proving that some classics never go out of style.⁠
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Want the full recipe? 👇 https://www.valrhona.us/our-recipes/recipes/all-our-recipes/guanaja-tartlet

08/31/2026

Discover Nymphéa, an original vegan recipe by L’École Valrhona Chef Baptiste Moreau (), where RASPBERRY INSPIRATION reveals its purest, most elegant expression. ✨⁠
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This delicate dessert combines a silky plant-based raspberry crémeux with a crisp rice flour shortbread, elevated by the brightness of candied yellow lemon. Served with a raspberry and basil infusion poured tableside, it unfolds fresh, vibrant, and subtly botanical notes. 🍓✨⁠
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Discover the full recipe: https://www.valrhona.us/our-recipes/recipes/all-our-recipes/nymphea-vegan-dessert2

08/31/2026

We love seeing chefs bring our chocolates to life through their creations. More than 40 years after its debut, it's inspiring to see GUANAJA remain a favorite among pastry professionals around the world.⁠
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A celebration of contrasts: crisp profiteroles paired with the intense notes of GUANAJA 70% dark chocolate, the vibrant sweetness of Morello and sweet cherries, and the buttery crunch of macadamia. 🍒🍫⁠
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Crafted by Chef Leonardo Argoti Rubio (), Executive Pastry Chef at .⁠
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Introduced in 1986, Guanaja revolutionized dark chocolate as the world's first 70% cocoa chocolate. Its bold intensity and remarkable balance have made it an icon for generations of chefs and chocolate lovers alike.⁠
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Thank you for being part of the Valrhona community and sharing your wonderful creations with us. ❤️⁠
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What's your favorite way to use Guanaja: in plated desserts, bonbons, pastries, or something else? Tell us in the comments below. 👇✨

08/27/2026

🍫✨ Episode #3 of Pastry Tips with Professional Pastry Chefs is here!

Want perfectly tempered chocolate every time? Chef Sarah Tibbetts of École Valrhona Brooklyn shares 2 essential tempering methods, plus a bonus technique at the end. 👀

1️⃣ The tabling method on marble
2️⃣ The seeding method
3️⃣ The bonus method (watch the video for more details)

🎥 Watch the full video for Chef Sarah’s expert tips and step-by-step guidance.

✨ What pastry techniques would you like us to cover next? Let us know in the comments and stay tuned for Episode #4...

👀 Next up: Tempering Mistakes Pastry Chefs Avoid 🍫

08/27/2026

To celebrate Guanaja's 40th anniversary, Luke Frost (.frost), Executive Pastry Chef at École Valrhona Brooklyn, presents a creation that pays tribute to chocolate's very origins: The Americas.

The starting point? A reflection on the power and versatility of Guanaja 70%, and on everything the Americas have given the world beyond chocolate: vanilla, first discovered in Mexico, all spice from the Caribbean, and sweet potato, an unexpected addition to dessert. For texture, Chef Frost turned to the brownie, born in Chicago and beloved the world over.

An abstract plating, familiar flavors and textures reimagined with bold ingredients: a creation that surprises as much as it comforts.

A new way of telling Guanaja's story. 🤎