Accolades and Awards

  • 2015 Judge at Newport Preservation Society Annual Christmas Gingerbread House Competiton with Claudine Pepin and Bettie Pardee

  • 2014 Winner of the Dessert Cup Competition, Pastry Live, Atlanta and Chocolatier of the Year qualification Pastry Live, Atlanta

  • 2014 Edible Rhody Local Hero Award for Food Artisan

  • 2011 Best Chocolate: Porto Bonbon, Rhode Island Monthly

  • 2008 Best European Chocolates, Rhode Island Monthly

Catalan Verrine 2014 Winner Dessert Cup Competition, Pastry Live, Atlanta

Catalan Verrine 2014 Winner Dessert Cup Competition, Pastry Live, Atlanta

Previous Awards & Articles 2013 - 2004

  • Front cover and featured article "Gourmet Chocolate Doesn't Need to Come from Europe" in The Bay Magazine, August 2013

"Each recipe is carefully researched and experimented with until perfection is reached."
  • Nominated for an EDIBLE RHODY LOCAL HERO AWARD in the Food Artisan category, October 2012

  • Food critic for The Providence Journal, Gail Ciampa, writes in "Artisan Chocolates: R.I. Very Sweetly Blessed":

"...Laurent Vals Handcrafted Chocolates, truly beautiful candy that reflects his training and the fact that he's not afraid of any ingredient." February 2012
  • Nominated for an EDIBLE RHODY LOCAL HERO AWARD in the Food Artisan category, October 2011

  • "BEST CHOCOLATE 2011" Rhode Island Monthly Magazine Food Critic's Pick of the Year's Superlative Sweets:

"...Laurent Vals' Porto is a bonbon of dark chocolate filled with a port-infused caramel that has yet to find a meal it can't make better."  August 2011
  • RhodePalate.com's interview with Laurent Vals:

"The smooth, luxuriant chocolate melts over your tongue after the initial snap of the glossy shell, tantalizing taste buds with varying flavors – from juicy fruits to calming lavender to rich hazelnut." February 2011
  • GoLocalProv.com on-line review of Laurent Vals Handcrafted Chocolates...

"Vals’ collection of handmade (and it doesn’t get any more handmade than these) chocolates rival the finest artisan collections in both America and Europe, with flavor profiles that delight and ingredients that are farm-fresh." September 2010
"...The chocolates are not only colorful, they’re sculptural—a tiny, edible modern art gallery in a box." April 2009
  • "Undercover Chocolatier" by Rhode Island Monthly magazine
  • Business news article in the Newport Daily News, December 2008
  • "BEST EUROPEAN CHOCOLATES OF RHODE ISLAND" by Rhode Island Monthly magazine, August 2008
  • In a review for the Spiced Pear Restaurant of The Chanler Hotel in Newport, RI,
    Rhode Island Monthly Magazine wrote about then Executive Pastry Chef Laurent Vals:

... "His work, quite simply, is unrivaled in this state." December 2007
  • "10 Scoops of Summer" from Rhode Island Monthly magazine
"The Classicist...Aside from dessert, Vals’s creations show up as beverages (his frozen mimosa consists of Champagne sorbet with orange marmalade, orange chips and a splash of Champagne) as well as intermezzos, a pairing of cantaloupe and celery sorbet that refreshes." July 2007
  • National chef profile in Pastry’s Best magazine, May 2006
  • Recipes and Techniques of the Chocolate Trio in Pastry’s Best Magazine, May 2006
  • Personal congratulations from M.O.F’s Yves Thuries and Jean-Michel Perruchon, May 2006
  • Front cover for Rhode Island Monthly magazine with 8 page feature article, February 2004
  • Plated dessert presentation on COX 3 TV, February 2004

Edible Rhody Local Hero Award for Food Artisan 2014

2014 Chocolatier of the Year qualification Pastry Live, Atlanta

Judging pastry competition at The Breakers! Great company too, with famous authors Bettie Pardee and Claudine Pepin!!