1:00pm Eastern Standard Time (Duration: 90 minutes) EST- $49.00


Chef Instructor: Derek Poirier, L’École Valrhona Pastry Chef, West Coast @chefderekpoirier

Date: Thursday, October 13th, 2022, 1:00pm Eastern Standard Time

Location: Class will be held on Zoom, the link to join will be emailed to you within 24 business hours (weekdays, 9am-5pm) of class purchase. You will also receive a reminder email with the link to join the day before class and 30 minutes before class starts. The link to join the class cannot be shared.

Recorded Session: To purchase, in lieu of the live session, students can purchase the class recording. $35 for the recorded session.

Class includes: Live Session: Class recipe book will be sent the Friday before class starts. The class recording will be sent 24 hours after class has concluded along with a 20% discount code to use for your next purchase on our online boutique. All live sessions feature the opportunity to ask questions via chat box throughout the class and additional time is set aside at the end of class for a Q&A session.

Recorded Session: Class recipe book and recording 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. In lieu of a Q&A session at the end of class, students can email with any questions pertaining to the class material.

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

Class Description:

Learn to create a range of chocolate treats for snacking, perfect for indulging in just one bite! During our online Panning and Chocolate treats class, you will learn the basic techniques needed to create a range of chocolate items to start a business, add to your existing range, or just to try something fun and new in your kitchen! We will discuss and demonstrate each step of the panning process so that you understand the basic theory and methods of enrobing items with a panning machine. You will also learn how to prepare various classic fillings and modern centers like pâtes du fruit and caramel, so that you can start to create your own line of items.

This online course will help you understand both basic and advanced panning techniques. You will leave knowledgeable, confident, and inspired to create these one-bite delights!


  • Understand how to use a stand mixer with attachment and its pros and limitations. Our Chefs will also demonstrate using a larger commercial panning machine.
  • Understand the panning process to pan different centers of all shapes and sizes, including nuts, dried-fruits, pâtes du fruit, caramel and more.
  • Learn classic and modern fillings so you can be creative with these small bite sized snacks.
  • Learn the correct products to increase shine for an attractive result, as well as various finishes, glazes, and décors to enhance your snack creations.

Chef Bio: 

Derek Poirier, Valrhona Pastry Chef North America, West Coast and 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in the top hotels of the US and Canada in his work with the French chocolate maker. He teaches and conducts demonstrations in restaurants, hotels and culinary schools throughout the US and Canada.
He also develops recipes and teaches master classes attended by an international array of pastry chefs who travel to Valrhona’s famed L’École located in Tain l’Hermitage in the wine region of France’s Rhone Valley. He has represented the U.S. and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France which brings together the top pastry chefs from 22 countries. He advised the Team USA chefs who were training for the 2009 and 2011 competition. A native of Vancouver, BC, he currently lives in Arizona.



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.