École du Grand Chocolat Valrhona

Chocolate is one of the most difficult basic ingredients for a pastry chef to work with. Until 1989, there was no school that taught the unique art of chocolate making. The École du Grand Chocolat was born of the ambition to become a benchmark in the field of training in chocolate.

Today, it is a recognized training center, respected by professionals the world over. The wide range of training courses and the creativity of the recipes stem from highly sophisticated teaching techniques and the caliber of both the in-house teachers and those who come from elsewhere. The school comprises five training laboratories in three different locations: Tain l’Hermitage, Tokyo, and Versailles.