InterContinental Malta is proud to host chef Gianluca Fusto for a demonstration of professional cooking with the famous chocolate Valrhona, between 10-12 October for pastry chefs from around Malta and Gozo.

Valrhona chocolate was first created in 1924 by a chef from the Rhone Valley, hence the name.

The chocolate is ‘professional’, and used by patissieres and gourmets. Valrhona works with the Ecole du Grand Chocolat to find new flavours and to create new chocolate recipes, which it shares with pastry chefs around the world.

To create chocolates with intense and aromatic flavours, Valrhona works hard at research and development, and is a perfectionist about every stage of the process, from the selection of the cocoa beans to the manufacturing of the chocolate Grand Crus. Valrhona has developed a chocolate with 70 per cent fine cocoa for professional cooks.

The brand also launched the first vintage estate-grown chocolate (Chocolat de Domaine millesime), from the cocoa beans grown in the remote village of Chuao in Venezuela. Valrhona is a partner in and co-founder of the Pastry World Cup, which takes place every other year in Lyon, the capital of gourmet cuisine. During this competition, 12 to 16 tams, each representing their nation, rival their cunning know-how and imagination to offer the most appetising and flavourful recipes, with a jury of renowned pastry chefs.

Valrhona is represented in Malta by Cp Trading Ltd.