Valrhona Artistic Showpiece Chocolate Class


MOF & World Champion Chef
Orange County, California
Price: $  1255.00*
(30% discount off all classes for North American Cercle V Members)
Past class
* The cost to enroll includes a digital class recipe book, an apron, and a 32 Grand Cru Square Gift Box for an interactive chocolate tasting, access to an online forum to share ideas and discuss the content of the class, before, during and after it has ended. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.


Join award-winning Chef Stéphane Tréand, MOF, for his chocolate showpiece class at his new school in Southern California. Drawing from his extensive knowledge, experience, and innovative techniques, Chef Tréand will teach you different methods to create an eye-catching artistic chocolate showpiece. Using tempered chocolate and specific tools, you will learn how to design and build modern, professional showpieces. Chef Tréand will even demonstrate how to create flowers out of chocolate. No matter your level of ability, Chef Stéphane Tréand will be able to challenge you and help you discover your own personal artistic style.


  • Learn each step, from sketch to finished showpiece, to create modern professional chocolate showpieces
  • Discover the tricks to smooth, texture, and shape chocolate, bringing an artistic flare to chocolate
  • Identify various ways to create fast and unique designs including molds and free-hand techniques
  • Explore various finishing techniques such as airbrushing, creating chocolate flowers, and advanced decoration techniques


Chef Stéphane Tréand MOF Pâtissier and World Champion
Stéphane has held a variety of positions at bakeries and pastry shops in the Paris area, where he learned the fundamentals of French pastry and bakery. In 1989, Stéphane opened his own pâtisserie tearoom “Pâtisserie Tréand,” located in Brignoles in Provence, South of France.
While running his pâtisserie, Stéphane found another way to share his passion through teaching. In 1994, he decided to become a Pastry Teacher while still running “Pâtisserie Tréand”. In 2001, Stéphane sold his pâtisserie in order to devote more time to teaching and to pursue his lifetime dream of achieving the title of M.O.F., (Meilleur Ouvrier de France) “Best Craftsman in France” which he achieved in 2004.
In 2005, Stéphane moved to the United States to work as the Executive Pastry Chef at The Four Seasons Hotel & Resort in Newport Beach, followed by a move to the St. Regis Monarch Beach Resort in Dana Point.
In 2005, Chef Tréand won the Food Network's “Sugar Daredevils Challenge”, and in 2007 he won the gold medal at the National Pastry Team Championship (NPTC) in Nashville, TN. In 2008, he took the title of World Pastry Champion at the WPTC in Nashville, TN. Pastry Art and Design Magazine named Stéphane one of the Ten Best Pastry Chefs in the US in 2007 and 2008.
Currently, Stéphane is the Executive Chef Consultant for Occitanial, a pastry shop in Tokyo which creates South of France pastries with a pinch of Japanese sensitivity. Stéphane also shares his passion and love for the Art of Pastry at his The Pastry School in Costa Mesa, CA.

Past class
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