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Valrhona to host an Exclusive Chocolate Dinner

October 2, 2014 Food & Beverage No Comments Email Email

 Inspired by all things chocolate this October, renowned chef and principal founder of the Valrhona Chocolate School, Frederic Bau, will be at Shangri-La Hotel, At The Shard, London for one night only on Friday, 31 October 2014, to host an exclusive five-course Valrhona Chocolate Dinner in the hotel’s ballroom, Ren. 

A long-time proponent of using chocolate, throughout the evening, Chef Bau will showcase unconventional ways of incorporating cocoa into modern European cuisine. For those wanting to further expand the experience, the hotel’s head sommelier will also pair a selection of delectable wines with each of the night’s dishes.

Effortlessly marrying sweet and savoury, the fine-dining event will begin with a chocolate-infused canapé and cocktail reception, followed by a five-course dinner featuring decadently innovative dishes. Guests will be invited to sample a langoustine fusion made with Valrhona’s 66% Pur Caraibe dark chocolate, known for its balance of smooth chocolate and roasted dried fruit notes with a slightly oaky finish; Beef Rib with dark, spicy Valrhona Xocopili that boasts all the power and intensity of a Venezuelan chocolate with 72% cocoa; and a Roquefort and Banana Tartine created with Valrhona Illanka, the chocolate of white cocoa beans sourced from the Piura region of Northern Peru that generates an exceptionally delicate and creamy texture.

Priced at £70 per person, and £90 per person with wines paired, the dinner will take place within the hotel’s largest of three event spaces, Ren. Situated on level 34, the striking ballroom’s floor-to-ceiling windows present majestic views across River Thames and the City of London.

“This exclusive Valrhona Chocolate Dinner at Shangri-La Hotel, At The Shard, London is a great way to demonstrate the versatility of our rich cocoa to a stunning backdrop of the city’s skyline. Using quality ingredients paired with our gastronomic chocolate is an interesting concept and I am delighted to present this unique dining experience 125 meters above sea level,” said Chef Bau.

Revered as the leading producers of gastronomic chocolate, Valrhona is a French luxury chocolate manufacturer based in the small town of Tain-l’Hermitage, a wine-growing district near Lyon. Founded by French pastry chef Albéric Guironnet in 1922, the high-grade chocolate has since remained the top choice for high-end kitchens and pastry chefs around the world.

To celebrate the upcoming event and October’s National Chocolate Week, the hotel’s patisserie and artisan deli, Lang, will also feature a delightful selection of specially created Valrhona chocolate cakes to eat-in or take away. The limited-edition treats will include a  Chocolate Sable Breton made using Valrhona’s 66% Pur Caraibe dark chocolate cremeux, banana compote and chocolate crumble; a Dulce with hazelnut dacquoise, caramelised chocolate cream, Valrhona’s 32% Dulcey blond chocolate and pear compote; and a Milk Chocolate Caramel Tart including butter sable, Valrhona’s 40% Jivara milk chocolate ganache and salted peanut soft caramel.

Taking place on Friday 31 October 2014 within Shangri-La Hotel, At The Shard, London’s ballroom Ren, Frederic Bau’s exclusive Valrhona Chocolate Dinner will start with a chocolate-infused canapé and cocktail reception at 7:30pm and dinner is served at 8:15pm. Tickets priced at £70 per person, £90 per person with wine pairing. Prior reservation required, spaces are limited.

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