06/12/2026
This week I had the opportunity to attend the Introduction to Chocolate course at L'École Valrhona, and I’m honestly still processing how much I learned. 🤯
As someone who works with chocolate every day, it's easy to get caught up in production, deadlines, and routine. Spending a day immersed in the craft, science, and artistry of chocolate with such passionate chefs and students was both humbling and inspiring. ♥️
There’s something special about being surrounded by people who care deeply about their craft and are willing to share their knowledge so generously. I left with new techniques, new ideas, and a renewed appreciation for just how much there is still to discover.🥰
Grateful for the experience, the education, and the reminder that no matter how much you know, there is always more to learn.
Thank you, L'École Valrhona, Chef and Chef Carmen for truly such an unforgettable experience!
🍫✨
I know its still Spring but it doesnt feel like it, so I stand by the caption. 🫠
