Throughout the day you’ll learn all of the basics of handling chocolate from ganaches to tempering, coating and more. You’ll prepare several types of chocolate bonbons trying your hand with professional tools such as the candy guitar, tempering machine, and coating machine. Lunch will be provided, and all chefs will take home boxes of their chocolate creations. This is a small, hands-on course with Chef Nicolas Botomisy, and a great opportunity to give your chocolates a professional touch. From 9am to 5pm 4 people only Bring home your creations and receive a class recipe book, a Valrhona apron and a 20% discount on the website. Lunch is included.