Laurent Vals Handcrafted Chocolates
Laurent Vals of Laurent Vals Handcrafted Chocolates
I always feel so blessed that talented chefs come to America to dazzle us with their fine artisan craftsmanship. Laurent Vals has enamored me with his handcrafted chocolates and their clean lines, fluidity and exceptional taste.
Laurent Vals was born in Paris and raised in the town of Perpignan in the south of France. He started his culinary education at the age of 16 at “l’Ecole Hoteliere du Moulin a Vent” where he first received a degree as a chef, and then ambitious as he was, decided to continue on for a degree to become a pastry chef. After working for a while in Paris, Laurent took a leap across the pond to come to America where he worked as a Pastry Chef in Charleston, then New York City and finally settling in Newport, Rhode Island in 2003.
Laurent Vals Handcrafted Chocolates Red Box
At that point Laurent was invited to work at one of the finest boutique hotels in Newport as the Executive Pastry Chef. Within the year, people knew their was something special about Laurent and his work. He began receiving media attention for his desserts on television and in newspapers and he was even featured on the cover of RI (Rhode Island) Monthly Magazine! While working at the hotel, he developed a line of chocolates for both the hotel and restaurant guests. The chocolates received well deserved notoriety and Laurent was featured in a profile piece by Pastry’s Best magazine, the premier magazine in the pastry world. In 2007, he became one of the top pastry chefs in the state. Much to my delight, Laurent Vals Handcrafted Chocolates was born on January of 2008. By the end of the summer, RI Magazine awarded his chocolate with the distinction “BEST EUROPEAN CHOCOLATES OF RHODE ISLAND 2008″ in their “Best of Rhode Island” issue. Isn’t that exciting! Such a long, full journey in such a small time frame. That only shows that he loves what he does and you can see it in every splendid chocolate that comes from his hands.
Laurent Vals Handcrafted Chocolates Little Jewels
I was recently lucky enough to acquire a box of Laurent Vals Handcrafted Chocolates. The bright red box with the gold accents made me smile the minute I opened up the shipping box. You all know that I’m a huge lover of packaging and presentation. It can make or break your experience. This wonderful red box immediately made me think of a jewelry box filled with jewels. I was elated when I opened the box and, sure enough, my little works of art were there staring at me begging to be savored, enjoyed and loved.
Laurent Vals Amy
Where to start? Well, luckily for me, there was another favorite of mine in the box – directions! I love a little guidance with a box of chocolates. Sometime you may be in the mood for a specific taste and other times, not so much. I really have to tell you about all of my favorite chocolates in the box, something I usually don’t do. Why? They deserve it. Laurent Vals deserves it. People need to know about these chocolates.
Laurent Vals Rochambeau
I will start first with the Rochambeau. As you know, I’m a huge fan of dark chocolate. But raspberries, too? I’ve died and gone to heaven. This was my first. Please also keep in mind that this box, although very large in size, lasted only four days. I did share three. Aren’t you so proud of me? It was tough, but I had to share the experience with someone. That’s how exceptionally good these are. I digress. I bite into the Rochambeau and the dark chocolate couverture makes a nice cracking sound. Things like this actually delight me more than you’ll ever know. The combination of the raspberry infused ganache was spectacular. Not to heavy. Just enough raspberry so you knew what you were eating. I know the proper way to eat a bonbon or truffle is to pop the whole thing in your mouth, yet I never can. I want to see the inside. The ganache was lusciously dark and creamy. I almost wanted to put the other half down and save it, but alas, my passion for the little jewel overtook me and into my mouth it went. This is not a fast process with me. I think it took me abuot 15 minutes to eat this truffle. The aroma of the chocolate, the crispness of the couverture, the essence of the raspberry combining with the dark chocolate, the creaminess of the ganache…mmmm….Sorry, where was I? Oh, yes, Madame Rochambeau. I am of firm belief that all chocolates are of the female persuasion. I wonder if the French feel the same way. I must review my college French book.
Laurent Vals Passionata
Another favorite of mine is the Passionata. This little gem makes you feel important and regal as soon as you set your eyes upon it. It’s blanketed by 14 karat gold leaf. What’s not to love? Quite frankly, I didn’t care what lay inside of her and didn’t bother to check. I just took a nibble. Ah! Passion fruit. Definitely passion fruit. Did I win a prize? I sure did! I am correct. A dark chocolate couverture enrobing a tropical sensation of chocolate ganache instilled with the tangy passion fruit. Light and lovely in both taste and texture, yet quite rich.
Laurent Vals Barajas
For the purist, there is nothing better than the Barajas. She’s a sinfully deep, dark, 72% chocolate from Venezuela. Nothing but spectacular. Crunchy couverture, creamy and dense dark chocolate. Simply stellar! No other words can describe this little love. She speaks for herself.
So later that night, mind you that I said night, I thought I’d watch castle and enjoy a few more of Laurent’s delights. I had waited a full four hours. I figured that it was time. I proceeded to eat the
Laurent Vals Alexandre's Toffee
Alexandre’s Toffees. Talk about a mouth blowing (as opposed to mind blowing) experience! Caramel AND coffee enveloped in two dark chocolates and two milk chocolates. I kept thinking these would be great in cookies. I’m sure Laurent is wincing at that! Just sensational though! I don’t think I’ve told you, but I don’t handle caffeine well. Just that little bit kept me going. I was up half the night reading! Well worth it though. Very addicting and innovative combination. I salute you sir!
Laurent Vals Latte
One chocolate that I was really excited to try was the Latte. I always save my favorite thing to eat for last-even with dinner! I like it to be the last thing I savor, the last thing that lingers on my palate, the last thing my brain remembers about the experience. You will all gasp as Latte is white chocolate! It’s true. There’s something about the swirl of color atop her. Something about the creamy, vanilla color. She was calling me from the minute I first laid eyes on Laurent Vals’s website. How surprised was I when I bit into her and found the white couverture was just a little protective covering over the milk chocolate and coffee flavored ganache. A taste sensation. For this last chocolate, I did in fact, put the other aside for a few minutes while I let Latte linger on my tongue. I savored every second she was in my mouth. After luxuriating in the last bite, I bid farewell to my beautiful, shiny red box of Laurent Vals Handcrafted Chocolates. Wishing, already, for my next box…
To order Laurent Vals Handcrafted Chocolates or to find out more about what was in my beautiful red box click here. Laurent also conducts chocolate making classes which sound like a lot of fun. He will be introducing some new products in the near future including chocolate flavored artisan jams and pates de fruit (another huge favorite of mine). Treat yourself to some Laurent Vals and don’t forget, both Mother’s Day and Father’s Day are just around the corner. I know they would both love a nice big box just like you would!
Tags: bonbons, Chocolate Classes, Chocolatiers, Father's Day, fine chocolate, Gifts, Laurent Vals Handcrafted Chocolates, Mother's Day, Newport Rhode Island, Rhode Island Monthly
Chocolate, Chocolate Tasting, Chocolatiers, Classes, Confectioners
Hello fellow blogger! I’m rather new to blogs but I just wanted to say that I enjoyed your blog here about culinary academy of long island; It kept me engrossed all the way to the end! Keep up the fine work… I’m always hoping to learn more about Culinary School.
Hi there fellow blogger! I’m a newbie to the blogosphere but I just wanted to say how much I enjoyed your blog here about culinary academy of long island, it kept me reading all the way to the end… And then I went and searched for some more posts after that.
Keep up the good work, I’m always looking to learn more about Culinary School, especially.
Thanks Emma! Laurent does some really beautiful work. You should treat yourself!
I absolutely loved reading this! It was like reading a romance novel and I wanted to experience the chocolates too!