Framed Chocolate and Snacks Class
June 1st


L’École Valrhona Executive Pastry Chef and Experience Director
From Jun 1 to Jun 3 - 3 days
Price: $  1155.00*
(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.


Take your chocolate bonbons skills to the next level with the Chocolate Experts at l’École Valrhona. Make inspiring framed chocolate bonbon recipes, learn all the technology and techniques behind inventive fillings, including ganache, pâte de fruit, pralinés and decorations. Brush up on the basics such as different methods for tempering and have all your questions answered by the l’École Valrhona pastry chefs


  • Create advanced confections featuring a variety of fillings from ganache to praliné and pâte de fruit, using a guitar cutter
  • Use a guitar cutter to cut efficiently and create uniform bonbon pieces
  • Learn to enrobe manually and using a Selmi Enrobing machine
  • In the theoretical discussion, sit down and explore the gastronomy and foundations of chocolate
  • Learn methods to improve the quality of production and conservation of your bonbons
  • Use traditional techniques but also the latest technology available to create your bonbon range
  • Use different methods to temper chocolate
  • Learn how to use the newest ingredients available in the marketplace


Chef Philippe Givre L’École Executive Pastry Chef and Experience Director
With more than 25 years of experience working as a Pastry Chef, Philippe Givre has acquired an outstanding understanding of all aspects of the world of pastry. He worked for 10 years at Restaurant La Maison Troisgros in Roanne, France, a 3-Michelin star establishment, in luxury pastry shops and catering with his 5 years spent at Fauchon, Paris with Sébastien Gaudard and Christophe Adam, and in chocolate making, for the last 12 years at L'École Valrhona. Philippe has traveled to more than 40 countries for pastry consulting and other positions including his work as the Pastry Chef in charge of the desserts at Joel Restaurant in Atlanta. Today, through his position as Executive Pastry Chef in charge of the coordination of knowledge for Valrhona chefs at L’École Valrhona, Philippe leads the team of Valrhona Pastry Chefs, manages classes and various projects outside of L'École, offers one-on-one technical assistance to chef customers, and ensures the sustainability of the L'École philosophy and teaching values.

Past class
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