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RECORDED CLASS: CHOCOLATE TEMPERING AND CHOCOLATE BONBONS - MARCH 17

L’École Valrhona shares its chocolate expertise through this new, online bonbons and confections course, taught by two Valrhona Chefs: Derek Poirier & Guillaume Roesz.

Thursday, March 17th, 2022, 1:00pm Eastern Standard Time

$35.00

Thursday, March 17th, 2022, 1:00pm Eastern Standard Time (Duration: 90 minutes)

Chef Instructor: Chef Guillaume Roesz, Executive Pastry Chef, North America @guillaume.roesz & Chef Derek Poirier, L’École Valrhona Pastry Chef, West Coast @guillaume.roesz
& @chefderekpoirier

Class includes: Recorded Session: Class recipe book, recording, and digital diploma will be sent within 24 business hours (weekdays, 9am-5pm) of class purchase. Students will also receive a discount code for 20% off your next purchase on our online boutique. Students will also receive a discount code for 20% off your next purchase on our online boutique. In lieu of a Q&A session at the end of class, students can email ecolebrooklyn@valrhona.com with any questions pertaining to the class material.

Note: For customers located in Puerto Rico, and countries other than the United States please email ecolebrooklyn@valrhona.com to sign up and pay for the class.

Class Description:
L’École Valrhona shares its chocolate expertise through this new, online bonbons and confections course, taught by two Valrhona Chefs: Derek Poirier & Guillaume Roesz!
With their combined and extensive chocolate knowledge, our Chefs will demonstrate how to take your chocolate skills to the next level.
The class will explore the different ways to decorate your molded and framed bonbons with cocoa butter, such as airbrushing, hand painting, and etching. The Chefs will also show you how to decorate your bonbons with herbs, spices, and how to add texture for décor.
You will learn the fundamentals to create confections like caramels, marshmallows and pâte de fruit, and how to put your own spin on the classics.
With both chefs teaching the class, you will have the added benefit of learning from two Valrhona chocolate experts with varied backgrounds in the industry. Each Chef will share their individual perspective so you can learn from two complementary chocolate, bonbon, and pastry experts. Our distinguished Chefs have decades of teaching experience and will take the time to explain the “why” behind everything you will learn.
You will leave the class feeling knowledgeable and confident to put your own twist on the techniques you learned!

Objectives:
Learn how to produce balanced ganaches and fillings using different types of chocolate, alcohol, pralines, fruit purées, and more, to create unique flavor combinations.
Utilize airbrushing, hand painting, etching, transfer sheets, and other unique techniques for decorating and texturizing colorful eye-catching chocolate confections.
Explore methods to improve the quality of production and conservation of your bonbons.

Cancellation Policy: As this is an online class, we apologize that we are unable to issue a refund for the class. If you miss the class, we will send you a recorded video of the course and you will be able to ask questions by e-mail to our Chef.

More Information
Applicable Dangerous Goods Regulations Not Applicable
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