May 27th - Full class

TECHNOLOGY OF INGREDIENTS and AN EXCEPTIONAL DAY with PATRICK ROGER

PHILIPPE GIVRE & PATRICK ROGER
L’ÉCOLE EXECUTIVE MASTER PASTRY CHEF & M.O.F. Chocolatier and Owner
From May 27 to May 31 - 5 days
Tain l'Hermitage
Price: $  4200.00*
Price:2940.00*
(30% discount off all classes for North American Cercle V Members)
* Prices include a class recipe book, an apron, professional class photos, 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

Description:

Join the l’École Valrhona team for a one-of-a-kind chocolate bonbon class at our legendary headquarters in Tain l’Hermitage, France, followed by an exclusive and unique day with acclaimed chocolatier Patrick Roger in his laboratory and shop in Paris.

During the first three days, you will dive deep into the world of chocolate technology and science with l’École Valrhona Executive Pastry Chef Chef Philippe Givre and the Valrhona R&D experts in Tain l’Hermitage.

The R&D team will complement the knowledge you have about chocolate, flavors and techniques with science and technology to help you better understand ingredients and how they work together. You will also get to peek behind the curtain with a tour of Valrhona’s chocolate factory, where you will see the steps of chocolate production in detail.

 

 

Chocolate Technology Objectives:

·       Gain a better understanding of the impact ingredients have on chocolate and the texture and taste of your creations

·       Improve the texture and taste of your bonbons and improve shelf life

 

 

Experience theoretical workshops and applied technology hands-on sessions in the kitchen on the following themes:

·       Chocolate sampling, using L'École Valrhona's own methodology

·       Understand ingredients: cocoa butter, chocolate, pralinés and elements of a ganache

·       Calculating out ganaches for bonbons, and how ganaches develop over time

·       How manufacturing procedures influence the texture of bonbon ganaches

 

After this unique class, you will have the exclusive opportunity to spend a day in Paris with Master Chocolatier and Meilleur Ouvrier de France Patrick Roger.

Thanks to the special relationship between Valrhona and Patrick Roger, Chef Roger offers an extraordinary invitation into his stunning workshop in Sceaux for a program custom made especially for this trip. The day will start by having breakfast with Chef Roger in his garden since nature is where his passion for food and ingredients started. Chef Roger will then take you on a private tour of his main workshop. After the tour, Patrick Roger will share his background, personal and professional experiences, his artistic vision and perception of the chocolate world. You will discover that chocolate is just one medium used by this talented sculptor with a multitude of talents. Chef Roger will also hold a private tasting session for you, going over his best sellers and favorite creations.

You will have the opportunity to visit his magnificent shop before heading to lunch with the group and Chef Roger.

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