- Видео 146
- Просмотров 2 217 774
Valrhona USA
США
Добавлен 12 июн 2015
Welcome to the official RUclips page of Valrhona Chocolate USA!
Now B CORP certified, Valrhona was created in 1922 in Tain L’Hermitage, France. We create a fair and sustainable cocoa industry and inspire the world of pastry. 100% of our cocoa is traced directly from the producers with whom they build direct and long-term relationships to search for the next chocolate innovation and to pass on their knowledge and skills.
By the chefs and artisans’ side for one century, we push the limits of creativity and flavor to help them express their unique voice.
Our chocolate is also available for consumers to enjoy on www.valrhona-chocolate.com
Now B CORP certified, Valrhona was created in 1922 in Tain L’Hermitage, France. We create a fair and sustainable cocoa industry and inspire the world of pastry. 100% of our cocoa is traced directly from the producers with whom they build direct and long-term relationships to search for the next chocolate innovation and to pass on their knowledge and skills.
By the chefs and artisans’ side for one century, we push the limits of creativity and flavor to help them express their unique voice.
Our chocolate is also available for consumers to enjoy on www.valrhona-chocolate.com
INTRODUCING CHEF LUKE FROST
We are excited and proud to welcome Luke Frost as our new L'Ecole Valrhona Executive Pastry Chef, North America!
With an illustrious career spanning renowned establishments such as the Savoy Hotel Group in London and Le Manoir qux Quat’Saisons in Oxfordshire, Luke brings a wealth of expertise and creativity to his new role. In his nearly 10 years at Valrhona, Chef Luke has traveled and taught throughout Northern Europe, sharing his expertise as a seasoned Pastry Chef instructor.
In his new role, Chef Frost will continue to share his knowledge through classes at L’Ecole Valrhona Brooklyn along with demos, workshops and technical events with our partners across the U.S. and Canada.
Join us as ...
With an illustrious career spanning renowned establishments such as the Savoy Hotel Group in London and Le Manoir qux Quat’Saisons in Oxfordshire, Luke brings a wealth of expertise and creativity to his new role. In his nearly 10 years at Valrhona, Chef Luke has traveled and taught throughout Northern Europe, sharing his expertise as a seasoned Pastry Chef instructor.
In his new role, Chef Frost will continue to share his knowledge through classes at L’Ecole Valrhona Brooklyn along with demos, workshops and technical events with our partners across the U.S. and Canada.
Join us as ...
Просмотров: 242
Видео
L'Ecole Valrhona Brooklyn 2024 Official Video
Просмотров 2935 месяцев назад
The 2024 L’École Valrhona Brooklyn new professional classes schedule is out and we couldn’t be more excited 🌟 Discover our brand new program with new chefs, new classes and new themes by clicking in the link below! Featuring Chefs: @lukefrost @sarahkosca @mightysugar @philippegivre @antonio.bachour @angela.borah @edan.leshnick and more! Classes featuring @republicadelcacao taught by @chef.gonzo...
L'Ecole Valrhona 2024 Schedule
Просмотров 3285 месяцев назад
Our 2024 L'Ecole Valrhona Class Schedule is here! Have you ever wondered what it was like to take a class at L'Ecole Valrhona Brooklyn? 💪 Intensive 2/3 day classes 🌍World-class continued education with top chefs in the industry ❤️️ Classmates that turn into friends Are you ready to make 2024 your best year yet? Contemporary Chocolate Techniques by Chef @angela.borah, Retail Chocolate Figurines ...
OLIVA Travel Cake
Просмотров 1,1 тыс.7 месяцев назад
Check out this video tutorial for OLIVA Travel Cake, an original recipe by Chef Guillaume Roesz made with ORIADO 60%!
"Like a Snickers" an original recipe by Chef Guillaume Roesz
Просмотров 9847 месяцев назад
"Like a Snickers" an original recipe by Chef Guillaume Roesz.
Focus on the Norohy vanilla snack recipe
Просмотров 2,2 тыс.Год назад
Focus on the Norohy vanilla snack recipe
Tempering and Whipping Hazelnut Praline
Просмотров 2,8 тыс.Год назад
Tempering and Whipping Hazelnut Praline
Learn what's happening during a class at L'Ecole Valrhona Brooklyn!
Просмотров 9012 года назад
Learn what's happening during a class at L'Ecole Valrhona Brooklyn!
Step by Step Recipe by L'Ecole Valrhona Pastry Chef Roesz: the Manjari Sichuan Chocolate Bar
Просмотров 6 тыс.2 года назад
Step by Step Recipe by L'Ecole Valrhona Pastry Chef Roesz: the Manjari Sichuan Chocolate Bar
Norohy Vanilla Snack recipe Step by Step by L'Ecole Valrhona Pastry Chef Roesz
Просмотров 2,8 тыс.3 года назад
Norohy Vanilla Snack recipe Step by Step by L'Ecole Valrhona Pastry Chef Roesz
Vegan Travel Cake recipe by L'Ecole Valrhona Pastry Chef Roesz
Просмотров 6 тыс.3 года назад
Vegan Travel Cake recipe by L'Ecole Valrhona Pastry Chef Roesz
Everything you need to know about Pure Pastes by Valrhona
Просмотров 3,6 тыс.4 года назад
Everything you need to know about Pure Pastes by Valrhona
Praliné Mousse with Crème Anglaise - The Essentials by L’École Valrhona
Просмотров 6 тыс.4 года назад
Praliné Mousse with Crème Anglaise - The Essentials by L’École Valrhona
Classic mousse - The Essentials by L’École Valrhona
Просмотров 6 тыс.4 года назад
Classic mousse - The Essentials by L’École Valrhona
Chocolate Decoration Techniques: Spirals by L'Ecole Valrhona
Просмотров 4,4 тыс.4 года назад
Chocolate Decoration Techniques: Spirals by L'Ecole Valrhona
Discover a new decoration technique: the Cocoa Powdered Silvers
Просмотров 9 тыс.4 года назад
Discover a new decoration technique: the Cocoa Powdered Silvers
The curved disks: a Chocolate Decoration Techniques by L'Ecole Valrhona
Просмотров 5 тыс.4 года назад
The curved disks: a Chocolate Decoration Techniques by L'Ecole Valrhona
The Gianduja Shavings, a another great chocolate decoration technique
Просмотров 3,4 тыс.4 года назад
The Gianduja Shavings, a another great chocolate decoration technique
How to make the Rippled Disks Chocolate decoration by L'Ecole Valrhona
Просмотров 3,4 тыс.4 года назад
How to make the Rippled Disks Chocolate decoration by L'Ecole Valrhona
Dress up your Christmas Tree with this Chocolate Decoration by L'Ecole Valrhona Pastry Chefs
Просмотров 3 тыс.4 года назад
Dress up your Christmas Tree with this Chocolate Decoration by L'Ecole Valrhona Pastry Chefs
Create chocolate petals to decorate your pastry creations
Просмотров 8 тыс.4 года назад
Create chocolate petals to decorate your pastry creations
The Coconut Petals chocolate Decoration Technique by L'Ecole Valrhona
Просмотров 3,3 тыс.4 года назад
The Coconut Petals chocolate Decoration Technique by L'Ecole Valrhona
The Mosaic, a chocolate decor technique by L'Ecole Valrhona
Просмотров 3,5 тыс.4 года назад
The Mosaic, a chocolate decor technique by L'Ecole Valrhona
The Vanilla disks, a chocolate decor technique by Valrhona
Просмотров 3 тыс.4 года назад
The Vanilla disks, a chocolate decor technique by Valrhona
The Cocoa Powdered Mini Disks: a chocolate decoration by the chefs at L'Ecole Valrhona
Просмотров 2,8 тыс.4 года назад
The Cocoa Powdered Mini Disks: a chocolate decoration by the chefs at L'Ecole Valrhona
The Fusion, a chocolate decoration technique by L'Ecole Valrhona
Просмотров 2,7 тыс.4 года назад
The Fusion, a chocolate decoration technique by L'Ecole Valrhona
The chocolate Crumpled disks decoration
Просмотров 7 тыс.4 года назад
The chocolate Crumpled disks decoration
The Strands, a chocolate decoration technique by L'Ecole Valrhona
Просмотров 6 тыс.4 года назад
The Strands, a chocolate decoration technique by L'Ecole Valrhona
Is there a printed recipe?
Love the tutorial without any ingredients measurements
It says in the beginning of the video
Lol it literally says above the ingredients. 400g whipping cream 5g gelatin sheet and 25g water 200g milk 370g opalys You little silly head
Nice! 🎉❤
Nice
N importe quoi 😡🤬🤬🤬
Thank you chef.chef what about egg white and broun buter how much pls if you dont mind
Can we get a recipe for this? :) I've always wanted to eat maritozzi
Is that dark chocolate?
What is gelatin’s bloom? Tnx
Maravilloso
Perfeitooo
Excelente,de uma elegância
Adorei o video
Adorei o vídeo
Eba
Adorei o vídeo!
Ótimo vídeo
Yes
Show
Delicia de chocolate
Hi, how do we tell it is fully emulsified? Thanks
Does it say anywhere in the video for how long the brownies were baked?
Hello. Can honey or holden syrup be used instead of inverted sugar? Thanks
J’aimerais avoir des quantités pour faire les ganache
❤
Soo satisfying
Doesn’t Matter how good it is ,no measurement for the ingredients 😢
That video was rubbish. Waste of time .
What is meant by Hazelnut Praline 66%?
It's the percentage of hazelnuts in relation to the total of the mass. As the praline is sugar (made caramel) + nuts, in this case is 2/3 nuts and 1/3 sugar (for example, it could be 200g hazelnuts and 100g sugar). Hope it helps
When your dessert was designed by a CSS developer
La reccet svp
Thank you for sharing the technique! 🤩
so with the egg yolks, how long would it be the shelf life???
😩
That’ll be $58 dollars please
I'll take my cheaper desserts that'll take me longer than 2 bites to finish!
Lol 😂 funny title! 🥰 love it
Happy Anniversary 100th yrs Valrhona 💕
“The test is easy!” The test:
The 3rd step i just to know.. Perfectly result. Thanks Chef for sharing
Thanks Chef for sharing. 🙏
That's so cool ❣️
Recipe!?
35 likes but no comments let me change that
What kind of use tise chocolate
Amazing <3
That's it? No explanation, nothing. No warning! Things to avoid, recommended etc. Just music. What a short and disappointing video. Don't even bother to post! I don't even like vids without a lively, friendly person that warns of things to pay attention to.
A demonstration of chocolate mousse, not a recipe for chocolate mousse. Entertaining and informative without actually being useful. Very French.
Needed to make this in order to produce Pumpkin mousse for a practical exam, forgot what Pate a bombe was, I feel annoyed at how simple it is.
I prefer to make my Chocolate Mousse with a Pâte à bombe base.