Valrhona Panning and Chocolate Class
October 5th

PANNING and CHOCOLATE TREATS

GUILLAUME ROESZ
l’École Valrhona North America Executive Pastry Chef
From Oct 5 to Oct 7 - 3 days
Brooklyn
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:

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.

Objectives:

  • 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 Guillaume Roesz l’École Valrhona North America Executive Pastry Chef
Following his pastry apprenticeship in Guebwiller, a small city in Alsace, Chef Guillaume Roesz arrived in Paris in 2006 to work for Maison Ladurée. After earning his stripes five years later, he embarked on a new journey to the Middle East to open three shops for Maison Ladurée in Doha and Dubai. Chef Guillaume conquered the hearts of Middle Easterners with his pastry expertise while working for Valrhona in Dubai. Through traveling from South Africa to the Indian Ocean, including MENA, Guillaume built up his credibility and reputation thanks to his deep knowledge of fine French pastry and chocolate.

 

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