For the first time, L’École Valrhona Brooklyn offers a series of online pastry classes aimed at professional chefs and advanced home bakers from around the world who want to hone their skills in chocolate and pastry. With this initiative, Valrhona once again shows they know how to respond to the needs that arise in the sector as a result of the health crisis.

Guillaume Roesz, L’École Valrhona Brooklyn Executive pastry chef, will be in charge of giving these interactive demonstrations where he will respond to questions during and after the live session.

Two sessions are currently scheduled: Travel Cakes (July 21 or 22) and One Recipe, Three Desserts: Versatility in Pastry (August 26 or 27). In the travel cakes, Roesz will show how to temper the chocolate and apply the glazes properly to ensure gloss, thickness, and shelf life, in addition to presenting various preservation techniques. Meanwhile in One Recipe, Three Desserts techniques to optimize time using dessert elements in multiple ways, while sharing current trends in industry and its impact on flavor and presentation, will be taught.

Attendees, in addition to receiving a digital class recipe book, an apron, and a selection of chocolate for an interactive tasting, they will have access to an online forum to share ideas and discuss the content of the class. Interested persons who do not reside in the United States or Canada and who do not have the possibility to attend the sessions live, can register and access a recording.