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Valrhona North America The leading chocolate brand chosen by top Chefs & Chocolatiers. Recipes, inspiration, special offers & more! #valrhonausa for a chance to be featured https://us.valrhona.com/our-products/couverture-chocolate/p125-coeur-de-guanaja/bag-beans
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Explosive new dessert by @chefseanconsidine @chefjgv @marklapico available at @jean_georgesnyc : petit beurre, fig marmalade, raspberry and rose sorbet & valrhona oriado 60% #valrhonacerclev πŸ‘ŒπŸΌ

comment 7 star 1,089 2 hours ago

The sky is the limit with our p125 chocolate! based on a flavor concentration technique that softens the texture and boosts the chocolaty notes, its extremely low cocoa butter content opens opportunities for more flavorful applications πŸ‘ŠπŸ½πŸ˜‹! link in bio for more info about valrhona p125 πŸ‘†πŸ½ πŸ“Έby @alexayerphotography and soufflé by valrhona pastry chef @nicolasbotomisy

comment 15 star 2,298 Yesterday

#regram @pastrywithjenn "this braid 🍫🍞. laminated chocolate walnut babka from @manresabread . all those streaks of chocolate. i also really like the flakiness. basically, everything should be made with laminated dough" using valrhona 62% πŸ€—

comment 10 star 1,683 2 days ago

Edible piece of art by #valrhonacerclev member @chef_santiagopuga executive pastry chef πŸ‘¨πŸΌ‍πŸŽ¨πŸ‘¨πŸ½‍🍳 at ocean reef club key largo πŸ‘ŒπŸΌ

comment 13 star 2,802 2 days ago

After four years of research and exploration, valrhona recently launched the newest member of its blond range: orelys 35%.πŸ’₯with a completely unique profile, and distinct bronze color, orelys 35% brings new possibilities to your creations.πŸ‘Œmauritian dark muscovado sugar is the star ingredient, lending its rich bronze color, fresh licorice flavor, and earthy toasty finish. orelys 35% will delight you from the very first bite! click on the link at the top πŸ‘†for more information! (also available for home cooks on www.valrhona-chocolate.com) thank you @antonio.bachour for the πŸ“Έ! #valrhonablondmoment #thisisorelys

comment 32 star 2,450 4 days ago

Tag @valrhonausa on your picture or use #valrhonausa in the caption for a chance to be resposted too! "hazelnut 🌰lover? these stunning chocolate bonbons by chef @chefalexlevin are coated in valrhona azelia 35% hazelnut milk chocolate, filled with hazelnut ganache and decorated with stripes of valrhona dulcey 32% chocolate πŸ‘ŒπŸΌ @callecincodc

comment 7 star 1,486 4 days ago

Become a wedding cake expert with this fun and unique class with the couture cake master, chef ron ben-israel @rbicakes in collaboration with valrhona chocolate. πŸ°πŸ‘°πŸΌπŸ€΅πŸΎ learn everything about the art of making sugar flowers and delicious chocolate cakes during this 3 day class 02/26 - 02/28 at chef ron’s studio in nyc’s garment district. to learn more: https://us.valrhona.com/by-your-side/pastry-chocolate-class/art-sugar-flowers-and-cakes #ecolevalrhonabk

comment 6 star 2,247 6 days ago

Great stamping chocolate technique by valrhona cercle v chef martone @chefsmartone from @joelrobuchonusa using our chocolate 🍫 #valrhonausa #valrhonacerclev

comment 39 star 3,371 1 weeks ago

"orelys cranberry orange pecan coffee cake" by l' @ecolevalrhona pastry chefs. tasted πŸ˜‹ and approved πŸ˜πŸ™ŒπŸΌ. click on the link in our bio to discover the full recipe and orelys 35%: our 2nd blond chocolate πŸ‘†πŸ»

comment 10 star 1,592 2 weeks ago

Do you know the story of dulcey 32%, our 1st blond chocolate? during a pastry demonstration, chef @frederic.bau accidentally left white chocolate in a bain-marie for too long 😱. after realizing what happened, he noticed that the color had turned blond and the chocolate was emitting a delicate scent of freshly baked shortbread and caramelized milk😍. it took another 8 years of research and development to arrive at the dulcey 32% we know today, and to perfect a unique recipe for a new world of creativity and flavors. πŸ‘©πŸΌ‍πŸ”¬how an oversight became a marvel! discover our valrhona dulcey 32% by clicking on the link in our profile πŸ‘†πŸ½

comment 59 star 5,171 2 weeks ago

Bring your "artistic chocolate showpieces" skills to the next level with legendary chef @stépanetréand mof, as we welcome him back to l’ecole valrhona brooklyn to share his showpiece expertise with two special classes (02/26 to 02/28 and 06/18 to 06/20)πŸŽ‰ click on the link in our profile πŸ‘†πŸ½for more information. pic @alexayerphotography #ecolevalrhonabk

comment 11 star 2,025 2 weeks ago

Happy epiphany πŸ‘‘to all of you who celebrate! did you know that the king cake is believed to have originated in france around the 12th century? europeans celebrated the coming of the three wise men bearing gifts twelve days after christmas calling it the feast of the epiphany, twelfth night, or king's day. the main part of the celebration was the baking of a king’s cake to honor the three kings 🀴🏻🀴🏿🀴. the cakes were made circular to portray the circular route used by the kings to get to the christ child. in these early king cakes a bean, pea, or coin was hidden inside the cake. the person who got the hidden piece was declared king for the day or was said to have good luck in the coming year πŸ‘‘πŸ€žπŸ½ chocolate king cake made with valrhona p125 and black olives by valrhona corporate pastry chef @nicolasbotomisy !

comment 22 star 2,879 2 weeks ago

Passionfruit caramelia 36% ganache with an orelys 35% shell ❀️ by executive pastry shef @sarahparlange how many do you think you would eat?! (“all” is an acceptable answer 😍🍫) #valrhonablondmoment #thisisorelys

comment 26 star 2,911 2 weeks ago

Definitely our favorite part of januaryπŸ‘†πŸ½πŸ‘‘πŸ˜‹! what about you: do you celebrate epiphany with a king cake or not?

comment 23 star 2,183 2 weeks ago

If you are a professional chef πŸ‘©πŸ½‍πŸ³πŸ‘¨πŸ»‍🍳and your new year’s resolution is to step up your pastry and chocolate🍫 game: we got you (chocolate πŸ˜†) covered! click on the link in our profile πŸ‘†πŸ½ to discover l’ @ecolevalrhona brooklyn’s new 2018 class schedule and find your dream course! we look forward to meeting you here 😘 ! with the following fantastic chefs/teachers: @stephanetreand @rbicakes @sarahkosca @nicolasbotomisy @gingerelizabeth @oriolbalaguerchocolates @patrice_demers @antonio.bachour @nathanielreidbakery @lincolncarson @chefphilippegivre @gianlucafusto @cmampel and chefs d. poirier, w. werner @craftsmanwolves , g. mindel @neighborbakehouse πŸ’₯

comment 14 star 2,158 2 weeks ago

Combat the nyc frigid temperatures at our hot chocolate festival, hosted by 10 of our customers from jan 20 to feb 4. kick off with a hot-chocolate bash at @ladureeus soho on the 18th, and celebrate through the festival's end with inventive takes on the cold-weather cup all made using valrhona chocolate. more info on the link in our profile! thank you @patisseriechanson, @petrossiannyc, @dominiqueanselkitchen, @ladureeus , @bakednyc, @lamaisonduchocolatusa , @fikanewyork, @epicerieboulud, @dailyprov, @brooklynroasting for helping us raise money for @ccapinc a nonprofit that helps disadvantaged high school students explore culinary careers!

comment 39 star 3,290 2 weeks ago

Since our founding in 1922, valrhona has always been driven by our incredibly talented customers, who push us further to provide better innovations, services, and products. today, we continue to write the wonderful story of valrhona by your side and would like to extend to you our very best wishes for the new year 2018! β€οΈπŸ«πŸŽ‰ #happynewyear to all the chocolate lovers out-there! πŸ˜‰ 😘

comment 14 star 576 3 weeks ago

Whether you're going to a big or a small party, a great show, a fancy or an intimate dinner we hope you will have a great new year's eve with your family or friends (and a delicious chocolate treat for dessert πŸ˜‰)! 😘

comment 12 star 1,949 3 weeks ago

#1 of @valrhonausa #2017 #bestof before starting a new year! “how every day should start 😍! chef @bagarebedros 's take on pain au chocolat, made with valrhona 48% dark chocolate stick.πŸ‘ŒπŸΌ”

comment 40 star 5,782 3 weeks ago

#2 of @valrhonausa #2017 #bestof : can you believe this is not a banana ?! pastry chef eunji lee @eunji.leeee ‘s incredible signature dessert (available at jungsik @jungsik_inc ) featuring valrhona dulcey 32%, ivoire 35% and cacao powder “the inside is made of a dulcey mousse, a banana cremeux and a banana- baileys cake while the outside is a white chocolate (ivoire) shell with coloring, and a touch of valrhona cacao powder. ” by @danahn17 #valrhonacerclev #michelinrestaurant

comment 38 star 4,044 3 weeks ago