
In 1989, Valrhona created a professional training center in Tain l’Hermitage to help artisan customers’ teams learn specific technical skills
in the fields of patisserie and confections. Since then, l’École du Grand Chocolat has welcomed more than 800 trainees a year from around the world. Moreover, l’École creates and publishes over 100 new recipes a season for making patisserie, desserts, or chocolates.
In 2007, Valrhona inaugurated a new École du Grand Chocolat in Tokyo (Japan) and in 2010 a new l'École du Grand Chocolat in France (Versailles).