Valrhona Panning and Chocolate Class
February 24th - Full class


From Feb 24 to Feb 26 - 3 days
Price: $  1155.00*
(30% discount off all classes for North American Cercle V Members)
Past class
* Prices include a class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme



Learn to create a range of snacking chocolate treats that can be indulged in one bite! Delight your customers and learn how to develop new snackable confections, such as chocolate covered nuts, dried fruits and more that appeal to a wide variety of customers. Experiment with marshmallows and caramels to improve your skills. This hands-on course will help you understand and master both basic and advanced panning techniques. You will leave knowledgeable, confident, and inspired to add these one-bite delights to your range.


  • Master basic techniques of panning using a stand mixer attachment and a panning machine
  • Understand and practice the panning process to pan different centers of all shapes and sizes, including nuts, dried fruits, and more
  • Learn new methods to create small bite-sized snacks such as multi-layered candy bars, marshmallows, caramels, pâte de fruit, and other confections with a variety of fillings
  • Use a wide range of products to create chocolate-coated treats with single and double layers, intriguing and unique textures, colors, and finishes
  • Learn the correct products to increase shine for an attractive result
  • Employ an array of tools and machines for enrobing, panning, and guitar cutting. Apply various finishes, glazes, and décors to enhance your snack creations
  • Master how to fully operate and maintain a One-Shot system, including accompanying accessories


Chef Derek Poirier L’École Valrhona Pastry Chef
Derek Poirier, named one of the 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in US and Canada’s top hotels to his work at Valrhona. He teaches and conducts demonstrations in restaurants, hotels and culinary schools throughout North America. He also develops recipes and teaches demonstrations and hands-on classes attended by an international array of pastry chefs. He has represented the US and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France, where he later advised the 2009 and 2011 teams. A native of Vancouver, BC, he currently lives in Arizona.


Past class
Download in progress