Demonstration attendees were greeted with these delicious iced chocolate shooters. Credit: © 2011 Liz Wall, www.pranapix.com
- Demonstration attendees were greeted with these delicious iced chocolate shooters.
- The chefs gather at the Viking Cooking School, taking in the various Valrhona product displays.
- Chef Alex Espiritu demonstrates how to properly make a chocolate mousse.
- Chef Alex Espiritu takes a moment to explain how a good emulsion enhances the digestion and flavor of a chocolate ganache.
- Apple Toffee, an original recipe from L'Ecole du Grand Chocolat
- Caramelia PB+J, an original recipe from Derek Poirier and Alex Espiritu, Valrhona USA Pastry Chefs
- More chocolate decadence during the demonstration's break.
- Sampling of the original Coconut Raspberry Transparence recipe from L'Ecole du Grand Chocolat
- A pastry chef reviews some Valrhona materials during the break, a cheese platter helps to cleanse the palate
- A beautiful Valrhona tart, one of many Valrhona desserts on display.
- Coconut Raspberry Transparence, an original recipe from L'Ecole du Grand Chocolat
- Valrhona Iced Chocolate Shooter with Caramel Vanilla Espuma, an original recipe from L'Ecole du Grand Chocolat
- Nougat Coeur de Guanaja, an original recipe from Derek Poirier, Valrhona USA Pastry Chef
- This display visually demonstrates what makes Coeur de Guanaja different from other chocolates.
- You can make these decadent truffles at home with the recipe provided by Valrhona Chocolate
- More >
