One Shot Chocolate Class
September 29th

ONE-SHOT MACHINE BONBON PRODUCTION

ROMAIN GRZELCZYK
l’École Valrhona Pastry Chef
From Sep 29 to Oct 1 - 3 days
Buffalo, New York
Price: $  1155.00*
Price:808.50*
(30% discount off all classes for North American Cercle V Members)
* 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.

Description:

Interested in increasing your bonbon and chocolate confection production with a ONE-SHOT Machine? Then this class is for you! L’École Valrhona Brooklyn is partnering with Tomric to bring you this intensive chocolate class focused on using the One-Shot Selmi Tuttuno system to produce chocolate bonbons, bars, and confections using Valrhona chocolate. A One-Shot machine is designed to create filled chocolate products in a single deposit utilizing two nozzles and a conveyor belt. This machine is a quick and efficient way to automate and scale your production when operated properly. L’École Valrhona Pastry Chef and One-Shot expert Romain Grzelczyk will teach you how to set up, maintain, and run a One-Shot Selmi Tuttuno machine, and how to adapt your recipes for use in this special machine. The class will utilize the tempering, One-Shot, and accompanying accessories such as the mold charger, Vibra, and cooling tunnels. As part of the class you will also explore the different mold options available and how they interact with the machine. Chef Grzelczyk will discuss the science and technology behind Valrhona chocolates and ingredients used so you can understand how to balance recipes and improve the texture, taste, and preservation of your bonbons and confections. Join us for this unique opportunity to get hands-on experience working with the innovative One-Shot system. Learn all the exclusive functions, and how to properly take care of your investment from the experts at Tomric and Valrhona.

Objectives:

  • Understand how to make chocolate bonbons and chocolate confectionery using a One-Shot system
  • Secure the longest possible shelf-life for your products
  • Learn how to rebalance ganache, praline, and caramel recipes to be used in the One-Shot
  • Master how to fully operate and maintain a One-Shot system, including accompanying accessories

 

Chef Romain Grzelczyk Pastry Chef, l’École Valrhona
After having apprenticed in a small pastry shop, Chef Grzelczyk started working at Meilleur Ouvrier de France, Philippe Segond's pastry shop, in Aix en Provence, France, and became a chief chocolatier, a position he held for more than ten years. In 2011, Chef Grzelczyk arrived at Valrhona, working both in the Chocolate Bonbon Production and the Research and Development departments, where he spent 4 years learning and passing on his knowledge and experience. In 2015, Chef Grzelczyk joined the wonderful family of l’École Valrhona as trainer and coordinator of the Research and Development department.

 

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