Snippets from my day at a Valrhona Chocolate Workshop, where I got to taste and create with l’Ecole Valrhona Pastry Chef, Sarah Tibbetts!
If you follow this blog, you already know about my long-standing love affair with Valrhona chocolate. Over the years I’ve shared my enthusiasm for their range, from the classic Dulcey blond chocolate to more unusual single-origin feves. So I was thrilled to be invited to a one-day Valrhona workshop led by l’Ecole Valrhona pastry chef Sarah Tibbetts.
The workshop was an intimate session with eight professional chefs. I felt a little out of my depth at first, but any hesitation quickly vanished once the tasting began and I recognized a friendly face. We had eight hours to taste, learn, and prepare nine recipes — a full and focused day of chocolate techniques and flavor exploration.
Before we started cooking, a lineup of Valrhona feves and sample bowls awaited: familiar names like Guanaja, Jivara, Dulcey, Oriado and Illanka, alongside less familiar varieties such as Itakuja and Orelys. I even shared a short teaser on Instagram the morning of the workshop — yes, I was happily caffeinated on chocolate well before 9:00 a.m.
One standout for me was Itakuja 55%, a passion fruit-infused single-origin from Brazil that is double fermented with passion fruit in the second fermentation step. Its bright, tropical notes made it an instant favorite; I bought two bags as soon as I got home. Orelys 35% also impressed: unlike Dulcey’s caramelized white profile, Orelys blends white chocolate with muscovado sugar for a deeper, earthier flavor with warm, liquorice-like accents—nostalgic and comforting.
Once we moved into the kitchen, the pace picked up. We prepared nine elegant recipes, paying close attention to texture, balance and plating. The first piece was an Oriado 60% chocolate financier. Oriado is a Grand Cru blend from Peru and the Dominican Republic, part of Valrhona’s organic and fair trade selection. These financiers, made with almond flour, brown sugar and brown butter, were elevated with a cocoa nib glaze and a glossy ganache—small cakes with big chocolate impact.
Next came Mojito Illanka 63% truffles. Illanka is produced from a rare white cocoa bean and supports Valrhona’s Clean Water Project in cocoa-producing communities. The truffles were layered with a mint ganache and a boozy gel center that burst with cocktail-like freshness—an instant crowd-pleaser.
Illanka featured again in a plated dessert called Japanese Maple, paired with maple-poached black fruits and piped dollops of Illanka Namelaka, all resting on mini financiers. The pairing highlighted Illanka’s affinity for dark, concentrated fruit flavors. Another highlight was a simple yet powerful Itakuja 55% ganache sandwiched between delicate chocolate shards. We made a water ganache for this component—using water instead of cream to let the passion fruit notes sing while achieving a silky, light finish.
We also created a Barbados Brûlée using Orelys 32% as the base. This dessert sat on a gluten-free sable and was finished with a bright orange sauce; the citrus cut through the rich white chocolate and added brightness. A variation of the Barbados Brûlée was plated in a cup and garnished with a sable round, crystallized orange peel and an Orelys Rocher for texture contrast.
The gluten-free Chai Cupcakes were another winner: a chocolate batter with a surprising cashew butter center, topped with an Oriado 60% chai whipped ganache and finished with spiced cashews. The texture and spice profile worked beautifully together.
A personal favorite was Azelia-Licious: a silky Azelia 35% panna cotta base topped with hazelnut streusel, a praline lemon sauce and a light microwave sponge—contrasts of creamy, crunchy and zesty in each spoonful.
By the end of the day we had not only a deeper understanding of chocolate techniques—like water ganache and namelaka—but also plenty of treats to take home. It was an inspiring, hands-on session that reinforced why I love working with quality chocolate and the creativity it unlocks.
Thanks to Valrhona and Chef Sarah Tibbetts for a day of technique, tasting and terrific company. I’ll be back soon with a citrus-forward recipe inspired by the flavors we explored—perfect for summer or any season that calls for bright chocolate pairings.
