Indeed, this exclusive Valrhona masterclass showcases chef Klein’s signature techniques and artistic style. Participants will explore bold, elegant chocolate pieces that redefine edible craftsmanship.
Meet award-winning chef Paul Klein
Chef Paul Klein, influenced by three generations of pastry excellence, blends tradition with innovation. He trained under his father, Stefan Klein, at the family-owned Patisserie Klein in Germany.
At Patisserie Klein, chef Klein leads the pastry, confectionery and chocolate departments with creative authority and technical precision. Each day presents him with challenges and opportunities, allowing him to balance tradition with fresh, contemporary chocolate design. His artistic leadership drives the development of intricate chocolate pieces, reflecting values of excellence, flavor and imagination. Klein’s work is grounded in a philosophy of constant learning, which he brings to every masterclass and culinary exchange.
For over a decade, Klein has taught aspiring pastry chefs, preparing them for national certifications with structured and rigorous instruction. His approach combines academic precision with creative freedom, essential for mastering chocolate sculpture.
In 2012, he won the prestigious Charles Proust Cup, earning global recognition in luxury chocolate design. Today, his work is both nostalgic and forward thinking, reflecting Valrhona’s commitment to pastry innovation.
Valrhona’s training
Join renowned chocolatier Chef Paul Klein for a hands-on masterclass in luxury chocolate artistry. Learn advanced techniques that combine elegance, precision, and creativity:
• Crafting chocolate blocks for sculpture
Discover how to create the perfect chocolate blocks. Chef Paul will demonstrate techniques to ensure precision, structure, and creative freedom in your chocolate base.
• Intensive 3D chocolate sculpture techniques
Master the art of modeling, shaping, and forming three-dimensional chocolate pieces. You’ll explore proportions, volume, and balance to create refined, luxury chocolate sculptures.
• Finishing techniques for professional results
Learn how to elevate your sculptures with expert finishing methods. Chef Paul will teach polishing, scarification, and patination techniques to give your creations a striking visual and textural appeal.
Valrhona masterclass elevates sculpture through form and detail
Participants will explore volumes, proportions and precision cuts that define the geometry of refined chocolate artistry using premium couverture. Chef Klein will guide attendees through intensive sculpting sessions that challenge both their technical abilities and creative perspectives. The curriculum is designed to merge discipline with innovation, essential values that have long defined Valrhona’s chocolate craftsmanship philosophy. Midweek, participants will begin to see their creations evolve, applying form studies to original, lifelike chocolate figures and decorative compositions.
Secure your place at L’École Valrhona Dubai
Open to professionals and enthusiasts alike, Valrhona’s five-day chocolate sculpture masterclass experience blends hands-on training, artistic inspiration and world-class techniques in luxury chocolate craftsmanship. Indeed, attendees will have the rare opportunity to learn from award-winning pastry chef Paul Klein.
Spaces are limited, so secure your spot to elevate your chocolate artistry at L’École Valrhona Dubai.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
