FRAMED CHOCOLATE BONBONS WITH THEORY new

Brooklyn

From 09/10/2018 to 09/12/2018
Past class

With Chef(s) DEREK POIRIER

Title : L'École Valrhona Pastry Chef, West Coast

  • Language: English
  • Theme: Chocolate Courses
  • Price: $ 1155.00*
    (30% discount off all classes for North American Cercle V Members)

Description:

Don't have an account? For more information email us at ecolebrooklyn@valrhona.com


L’École Valrhona shares our historic expertise to help you master the art of creating framed bonbons. Along with creating the fillings and coating various framed bonbons, also learn the technology behind chocolate-making and processing to master production and preservation techniques.



Objectives:

- Master the latest techniques to develop fillings of various textures and unique flavors

- Apply techniques of tempering and coating, and use unconventional tools to create a custom range finished with various decorations

- Understand the foundations of chocolate, it’s production, and it’s use as an ingredient

- Improve the quality of production and conservation of your bonbons



Content:

- Create advanced confections featuring a variety of fillings from ganache to praliné and pâte de fruit, using a guitar cutter

- Learn to enrobe manually and using a machine

- Explore the scientific aspects of chocolate through a theoretical program

- Use traditional techniques and the latest technology available to create your bonbon range

* 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 8-12 students depending on the class theme.
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