Meeting Chocolate Sculptor Patrick Roger
Returning at the Gare de Lyon train station from Tain L’Hermitage we headed directly for famed chocolate sculptor Patrick Roger‘s factory about […]
Tag: EcoleChocolat
Valrhona Day 3: Graduation
At the beginning we informed the students that they’d be working until they dropped each day. They didn’t believe us at first, […]
Valrhona Day 3: Enrobing and Decorating
Chef Jeremy was quite demanding: he exuberantly smashed and threw away any bonbon that wasn’t perfect. A good lesson for the students […]
Valrhona Day 3: An Early Start
The class started bonbons within minutes of arrival at 8:30 this morning. The passion fruit ganache Rollin’s sealing up was particularly vibrant […]
Valrhona Day 2: Caramelized Cacao
A mountain of caramelized cacao. Rainforest calm in a cast of character Chocolatiers.
Valrhona Day 2: Decorating Molds and Much More
et voila! The molds will next be airbrushed purple. The glueless tape is available from Martha Stewart, but a little research shows […]
Valrhona Day 2: Washi Tape!
Preparing molds for airbrushing. Pastry Chef and Class Assistant Camille, left, shows how it’s done, while students carefully apply the washi strips.
Valrhona Day 2: Bad Ganache, Good Ganache
Chef Romain following up on yesterday’s emulsion demonstration. This class isn’t just about making stuff, it’s about understanding what you’re making and […]