Chocolate company Valrhona and its regional supplier Chef Middle East hosted a pastry workshop in Abu Dhabi in June with a number of top UAE chefs in attendance.
Held at FoodArt UAE, a fully-equipped pasty laboratory and school, it was a chance for Valrhona to introduce its latest innovations and products to the chefs it works with.
Among the many chefs involved were ones from prestigious restaurants including La Petite Maison, Coya, and Zuma.
It was also a chance for its customers in the region to meet Valrhona’s newly appointed pastry chef and regional instructor Glenn Noel.
Having spent three years at the Valrhona School in Versailles, Noel now has the objective of sharing the company’s chocolate expertise with its Middle Eastern partners.
During the workshop, the Valrhona product range was shared through the creation of entrements, tartlets, chocolate tablets, and other gourmet creations.
One of the favourites on the day was the new Tulakalum Dark Gran Cru de Terroir 75% from Belize – the first lecithin-free chocolate in Valrhona’s range.
There was also a chance to see the new fruit couverture from the Inspiration range, with flavours such as raspberry and yuzu.