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Green is the new Black

Thank you for attending our Los Angeles cocktail party!

 

We are glad to be able to share with you our vision of the future of pastry and gastronomy.

“Green is the New Black” is our brands’ vision of the evolution of pastry and how we bring responsible solutions to these market evolutions and trends:

- Measured indulgence: Valrhona has embodied and explored the concept of Reasonable Indulgence since 2015. Reasonable Indulgence pushes the limits of creativity so that we all eat more healthily, while our pastries retain all their emotional and gustatory impact and excellence. 
All the thinking around Reasonable Indulgence touches on taste, technique and optimal use of ingredients.

- Alternative diets: Vegan, Dairy free, Gluten free etc.. our goal is to provide all the support to our customers to answer these requests and make Pastry more inclusive.

- Protecting the planet and taking care of people: With 4 of our brands being B Corp Certified* Valrhona Selection brands prove that we have a large purpose with a comprehensive perspective, where economic, social, and environmental factors are priorities.
*B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials.  

We are the leader of gastronomy with premium and responsible brands.
Together, let’s build the gastronomy of tomorrow.

 

Teatime

Tarte Pacane 

This classic recipe has been revamped with a gluten-free base and modern techniques, inspired by Measured Indulgence. The updated 'Intense' whipped ganache and praline crémeux offer a cleaner taste and reduced fat and calories, while maintaining indulgence. 

Original recipe by L’Ecole Valrhona

Made with Opalys 33% 

DOWNLOAD THE RECIPE
Hukambos 

The 'Les Essentiels' recipes showcase a new twist on the classic Dobos torte, featuring a flourless sponge with milk chocolate and a moist chocolate ganache, made possible by the versatile Hukambi 53%. 

Original recipe by Luke Frost 

Made with Hukambi 53% 

DOWNLOAD THE RECIPE
Mexico Verrines 

This dessert is inspired by the prominent Latin and Mexican culture that surrounds the city of Los Angeles. Creating a contrast of simple flavors, utilizing local ingredients and traditional techniques.   

Original recipe by Gonzo Gimenez 

Made with Mexico 66% 

DOWNLOAD THE RECIPE

Plated Dessert

The Eggless Egg 

Valrhona Selection pioneers plant-based solutions, showcasing SOSA's Potatowhip Cold and Valrhona's Amatika White vegan couverture, developed in collaboration with l’Ecole Valrhona for uncompromising plant-based recipes. 

Original recipe by Luke Frost 

Made with Amatika White 35% 

DOWNLOAD THE RECIPE

BBC

Intense Blackcurrant BBC 

We're pioneering new techniques to infuse intense fruit flavors into framed ganaches for bonbons, ensuring a perfect balance of taste and sustainability in every bite. 

Original recipe by L’Ecole Valrhona 

Made with Equatoriale noire 55% 

DOWNLOAD THE RECIPE
Intense Lime BBC 

Questioning the necessity of traditional ganache ingredients to maximize the fruit’s flavor potential, we are reevaluating the way we combine fruit and chocolate. 

Original recipe by L’Ecole Valrhona 

Made with  Equatoriale noire 55% 

DOWNLOAD THE RECIPE
Amazonia Chocolate Bonbons 

These bonbons boast bold and intense flavors, reflecting the distinct taste derived from the Sacha beans indigenous to South America, lending a unique character to this exceptional chocolate. 

Original recipe by Gonzo Gimenez 

Made with Amazonia 75%  

DOWNLOAD THE RECIPE
Pure Amatika White Ganache

Experience guilt-free indulgence with our innovative twist on traditional ganache. Embracing our concept of Measured Indulgence, this plant-based, lower-fat option promises the same decadent taste without compromise. 

Original recipe by L’Ecole Valrhona 

Made with Amatika White 35%

DOWNLOAD THE RECIPE
Amatika Plant-Based Whipped Ganache

Experience guilt-free indulgence with our innovative twist on traditional ganache. Embracing our concept of Measured Indulgence, this plant-based, lower-fat option promises the same decadent taste without compromise. 

Original recipe by L’Ecole Valrhona 

Made with Amatika White 35% and/or Amatika Milk 46%

DOWNLOAD THE RECIPE

A big shout-out to the chefs

We would like to sincerely thank our two guest chefs of the evening who helped us make this cocktail party memorable. Riccardo Menicucci Executive Pastry Chef Beverly Wilshire who has created an exceptional chocolate bonbons assortment for us and Francois Behuet Executive Pastry Chef at The Ritz-Carlton, Los Angeles who developed the two delicious recipes for tonight “Tevenn Bonbon” and “Tevenn Bouchee”.