Thursday, September 14th, 2023, 1:00pm Eastern Standard Time (Duration: 90 minutes) EST- $49.00


Chef Instructor: Sarah Tibbetts, L’École Valrhona Pastry Chef, Central @sarahkosca

Date: Thursday, September 14th, 2023, 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 Friday before class, 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 and a 20% discount code for our online boutique will be sent the Friday before class starts. 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. The class recording will be sent the day after class.

Recorded Session: Class recipe book, recording and a 20% discount on 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:

Are you new to working with chocolate and want to enhance your skills? Then this is the class for you! L’École Valrhona Chef Sarah Tibbetts will teach you the different ways chocolate can be used in your desserts and confections, and how to apply these techniques at a novice level.
During this class Chef Tibbetts will share how to use hollow chocolate forms to produce chocolate bonbons, teach you how to properly temper chocolate, and create chocolate décor.

Chef Bio: 

A graduate of Culinary Institute of America, Sarah Tibbetts’ (née Kosikowski) stellar career includes experience at some of the most renowned restaurants and hotels in the country.   In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room.  In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; followed by Michael Mina’s Michelin-rated restaurant at the Bellagio.
She is a 2009 James Beard Award nominee and has appeared regularly in national and local media. The extremely accomplished Chef Tibbetts joined Valrhona as its L’École Valrhona Pastry Chef Eastern USA in 2012 and was a pivotal influence in the opening of the first ever US school in Brooklyn, NY. In July of 2016, Chef Tibbetts relocated to Chicago, IL, and in 2019 moved to her home state Michigan, where she currently resides as the North American Pastry Chef. She conducts classes for professionals throughout the country, as well as one-on-one culinary consultations and media outreach, communicating the experience and expertise of L’École Valrhona.



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.