PRESS

"The gourmet pastry classes offered by L'Ecole Valrhona Brooklyn can help out and make your dreams come true."

"If you think you’re not a white chocolate fan, you haven’t tried Dulcey."

"Inspiration, Valrhona’s innovative new line of fruit and nut couvertures, behaves like baking chocolate but comes in all-natural flavors like strawberry, almond, and passion fruit."

"Even her cookies, soft baked with three kinds of French Valrhona chocolate, are elevated."

"Valrhona makes these blond chocolate féves called Orelys. They’re slightly nutty with a hint of maple notes with sort of a molasses-y flavor."

"Two new ingredients for the home baker"

"[The Broadmoor] Colorado Springs resort marks its 100th anniversary with a custom Valrhona Chocolate blend and a new pâtisserie, Café Julie's"

"I'm constantly doing courses and updating, and what better place to do it than Hermitage, France, the home of Valrhona, the maker of the best chocolate in the world." Chocolatier Julian Helman

"[Barbara Bush's chocolate chip cookies] have Valrhona Chocolate Chips, which I consider the best chocolate; that's what we use here at the hotel." Catherine Rodriguez, Pastry Chef at the Houstonian

"As for [Barbara Bush's famous chocolate chip cookies] recipe, Rodriguez, an 11-year veteran of The Houstonian, says, the secret is in the oats and the luxe Valrhona Chocolate Chips, the best chocolate chips available." 

"This student runs a fine-dining restaurant from his college apartment" and he uses Valrhona Chocolate.

"Which was the most "specialty" chocolate other than dark presented in the market after the white chocolate debut? I would say the DULCEY Blond by Valrhona ruled." 

"Valrhona, the leading French chocolate manufacturer for the top pastry chefs, has announced the launch of its new Inspiration range." 

"Valentine's Day spending may shift to Premium, Innovative Chocolate." 

"It's relatively new: blonde Chocolate wasn't even discovered -accidentaly, at that!- until 2006 by chocolate makers at Valrhona." 

"Why Caramalized White Chocolate is trending right now." 

"Hey Dark-Chocolate snobs: Milk Chocolate could be making you happier." 

"This Chocolate is the key to making seriously next-level desserts." 

"No matter which item you choose, you can always expect bean-to-bar chocolate that embodies Valrhona's four pillars: quality, innovation, sustainability, ethics, and respect for the environment." 

"Valrhona is the Harvard of Chocolate Schools. They have professioal pastry schools at four locations across the world and also offer classes to the public at their Brooklyn location." 

"Valrhona builds a school for local children in the Dominican Republic." 

"Sip winter's signature beverage at the third annual Valrhona Hot Chocolate Festival knowing you aren't the only one benefiting from the indulgent treat."

"And that is exactly what I feel every evening as I break off a large piece of chocolate from one of Valrhona’s new baking bars."

"They’ve approached the art of making chocolate with a very hands-on process, including to monitor everything in their line of production, including how the cacao is grown and refined into chocolate." 

"The beverages made with Valrhona's luxury chocolate won't necessarily flatter your waistline, but the holiday-season splurge will cajole your sense of social responsibility"

"Last year, the French chocolate manufacturer Valrhona, started L’École Valrhona Brooklyn, with special consumer classes on Saturdays." 

"Worth hunting down this holiday season are Valrhona’s gift options, particularly these new, beautifully wrapped boxes of assorted bonbons. With candied fruit, nuts, and lots of silky chocolate ganache, they are the perfect stocking stuffer for all the chocolate snobs in your life." 

"Do you know your bittersweet from your semisweet from your dark from your milk from your…? The world of baking chocolate is confusing. Here's how to navigate it." 

"It is a “blond” chocolate and it is like no other chocolate you’ve tasted. I expect there will be numerous copycats pretty soon." 

"Hear from chef Sarah about the history of Valrhona, how they let the flavor of the beans determine the end products, and the difference between tasting and eating chocolate."

"Valrhona will also debut an entirely new type of chocolate."

"This week the luxury French chocolate company Valrhona opened a new school and hub for their brand in the U.S., L'École Valrhona Brooklyn."

 "The school's state-of-the-art location offers more rigorous classes for culinary professionals, in addition to their recreational classes."

"L’Ecole du Grand Chocolat Valrhona, which opened in DUMBO this year, is offering classes for home bakers."

"This ultra-rich, dense mousse shows off the unique, smoky character of Valrhona chocolate."

"Warm chocolate soufflé cakes are always a big hit at our dinners, and this cake, prepared by Kevin Penner of Della Femina in East Hampton, New York, was no exception. France’s prized Valrhona chocolate is the star of the richly delicious dessert."

"I would love to have the recipe for the Valrhona chocolate pudding served at the City Limits Diner, in Stamford, Connecticut."

"We Were Doing Bean to Bar Before Bean to Bar Was Born"

"Valrhona offers weekend chocolate and pastry making classes in their newly opened L'Ecole Valrhona in the heart of Dumbo, Brooklyn."

"Valrhona is launching us into the coming season with its Holiday Chocolate Workshop, hosted by pastry chef, Sarah Kosikowski."

"Combat the frigid temperatures at the Hot Chocolate Festival, hosted by the cocoa connoisseurs at Valrhona."

"From Jan. 21 to Feb. 5, bakeries and pastry shops around the city -- including big names like Dominique Ansel Kitchen (home of the blooming hot chocolate), Laduree and Mah-Ze-Dahr Bakery -- will be selling specialty hot chocolates to help benefit Valrhona’s Clean Water Project."

"Valrhona, the French chocolate manufacturer beloved by pastry chefs and chocolatiers, is collaborating with top pastry and dessert shops in New York City for the second annual Hot Chocolate Festival." 

"At the top of the chocolate chain sits a little French company, called Valrhona, which buys or harvests from its own plantation nearly 30 percent of the world's premium chocolate, while producing less than 1 percent by volume. "

"Hot Chocolate Festival [ … ] put on by premium cocoa producers Valrhona. The whole thing kicks off with a party at Ladurée Soho on January 18."

"At the first stateside outpost of Valrhona's famed chocolate education center, which opened recently in Downtown Brooklyn, professional chefs and sweets-obsessed amateurs can learn the finer points of working not just with cocoa products but all kinds of pastry."