Connoisseurs of high-quality chocolate have gathered to join the global centennial celebrations of Valrhona Chocolate, at Auckland’s Park Hyatt hotel.
Chefs and restaurateurs from around New Zealand were treated to a Masterclass chocolate dessert demonstration as guests of Jacqui and Phil Dixon, owners of fine food purveyors Sabato, (importers of the high-quality chocolate).
L’Ecole Valrhona Tokyo Pastry Chef, Vincent Gil (pictured above), flew in from Tokyo specifically for the event, which formed part of a global celebration of the chocolate company’s success.
Valrhona practices ethical trade with their cocoa bean growers, and have produced a new chocolate called Komuntu to celebrate their centenary.
Known as the Rolls Royce of chocolate, Valrhona is often chosen by the world’s finest pastry chefs.
The company has been producing the world’s finest chocolate in the small Bordeaux village of Tain L’Hermitage, France since 1922.
From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavours.
As a result, the company has created a range of unique and recognisable aromatic profiles by perfecting techniques for enhancing the flavour of rare cocoa beans.
