In Shanghai this month, Valrhona Chef Lou Campagna led eight days of full-day demonstrations at popular Shanghai hotels and bakery concepts. Pastry chefs and staff from Peninsula, St. Regis, Intercontinental, New Heights, Q&T Café, Ichido, and Christine learned new ways to use P125, Valrhona’s exclusive, high-concentrate chocolate. With less cocoa butter content in this particular chocolate, pastry chefs can create chocolate treats with less sweetness, less fat, and more powerful chocolate flavor! Chocolate ice creams and cakes are softer in texture and stronger in chocolate flavor and color.
Chef Campagna was born in Lyon, France. After several years of pastry and restaurant apprenticeships, he joined the Valrhona School led by Fréderic Bau in 2006 as trainer assistant. Within a year of demonstrating strong creative and technical skills, Campagna joined the international team of Valrhona pastry chefs. Since 2007, Chef Campagna has been a trainer at the Valrhona Tokyo School, where he continues to develop recipes and shares the Valrhona vision with pastry chefs all over Asia.
