WELCOME TO 

Chocolate events in Brooklyn for all ages

Voilà-Chocolat is the leading provider

of experiential chocolate

Events and workshops

-creative

-Educational

-effective

-engaging

 

-fun

-hands-on

-Inspiring

-Interactive

-Tasty

and voilà!

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about

Christophe Toury

Christophe Toury was born in Chartres, France where he apprenticed as a pastry chef and his passion took hold.

He began his career at the Ritz, Paris where he spent two years developing and sharpening his skills — before moving to NYC where he worked at the Essex House Hotel as a Pastry sous chef.  He was then invited to join the Four Seasons Resort in Maui as Assistant Pastry Chef Christophe served the Resort for 16 months before returning to New York 

to assume the role Executive Pastry Chef of the Four Seasons Hotel. Five years later he became the opening Executive Pastry Chef in the Mandarin Oriental before deciding to hone a new skill set as Production Manager of Food Attitude where he worked for six years. Christophe was then moved by his other passion, chocolate craft, and worked alongside Jacque Torres as chocolatier Executive Pastry chef. Most recently for the last four years Christophe was responsible for the 

development of the unique concept Voila-Chocolat.

In 2001 Christophe was listed as one of Pastry Art & Design magazine’s 10 Best Pastry Chefs in America. He has also been interviewed by New York Magazine and Chocolatier Magazine. In 2015 he was nominated one of Dessert Professional Magazine’s 2015 Top Chocolatier in America. 

What to Give for Valentine’s Day
Contact Us
 
Christophe Toury_credit Melissa Hom.jpg

about

Christophe Toury

Christophe Toury was born in Chartres, France where he apprenticed as a pastry chef and his passion took hold.

He began his career at the Ritz, Paris where he spent two years developing and sharpening his skills — before moving to NYC where he worked at the Essex House Hotel as a Pastry sous chef.  He was then invited to join the Four Seasons Resort in Maui as Assistant Pastry Chef Christophe served the Resort for 16 months before returning to New York 

to assume the role Executive Pastry Chef of the Four Seasons Hotel. Five years later he became the opening Executive Pastry Chef in the Mandarin Oriental before deciding to hone a new skill set as Production Manager of Food Attitude where he worked for six years. Christophe was then moved by his other passion, chocolate craft, and worked alongside Jacque Torres as chocolatier Executive Pastry chef. Most recently for the last four years Christophe was responsible for the 

development of the unique concept Voila-Chocolat.

In 2001 Christophe was listed as one of Pastry Art & Design magazine’s 10 Best Pastry Chefs in America. He has also been interviewed by New York Magazine and Chocolatier Magazine. In 2015 he was nominated one of Dessert Professional Magazine’s 2015 Top Chocolatier in America. 

What to Give for Valentine’s Day

Dessert Professional magazine is proud to announce the recipients of our annual Top Ten Chocolatiers in North America awards. The fine chocolate industry continues to evolve, and the chocolatiers in North America are among the finest in the world. Our selection of the Top Ten Chocolatiers honors North American-based chocolatiers whose craft is distinctive and has elevated the chocolate industry. 

This year’s list includes chocolate artists with diverse backgrounds. Some are former pastry chefs, while others began as chocolatiers. Some are self-taught career changers, while others have been classically trained. Following is a short profile of each of our 2015 Top Ten Chocolatiers. 

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Chocolate sculpture project commissioned

by Elizabeth Segerstrom

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ISSUE 9: FALL 2020

our cacao beans

QUALITY CACAO FROM AROUND THE GLOBE​

My definition of sustainable chocolate begins at the farm and ends with enjoying a bean to bar chocolate. I’ve spent a lot of time in plantations in order to understand this magical fruit and its descendants. As a chef it gives me a better respect for this noble ingredients in every step of the transformation. My goal is an ongoing process to educate myself and others, to research more and to be able to push myself to do better through my passion of chocolate. Ultimately Chocolate farmers are not properly compensated with the amount of money needed to sustain this magical crop knowing that many companies are not necessarily playing their part in this global system. Bean to to bar has the potential to give better support to the livelihoods of the farmer who grow it and to the communities where they live.

FOLLOW US ON INSTAGRAM @christophetoury

 

location

EBB & FLOW AT ONE°15 BROOKLYN MARINA

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159 Bridge Drive,

Brooklyn, NY 11201

THE EVENT INQUIRY FORM BELOW GETS YOU

IN-TOUCH 

WITH OUR EVENTS COORDINATOR

Interested in Custom Chocolate projects?

Contact us to take the next steps.

©2023 by  Christophe Toury. Proudly created with Wix.com

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