Spring Valrhona Bonbons Class


Tuesday, April 3rd, 2023, 1:00pm Eastern Standard Time (Duration: 90 minutes) - $49.00



Chef Instructor: Daniel Joseph Corpuz, Pastry Chef and Chocolatier, Daniel Corpuz Chocolatier @danielcorpuz

Date: Tuesday, April 3rd, 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 EST) 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:

During this online class Chef & Chocolatier Daniel Corpuz will show you how to transform the flavors of Spring into tasty and beautiful chocolate bonbons!
Bonbons are often only two bites, making a bonbon’s filling important. Chef Corpuz will explain the importance of balancing flavors and discuss the inspiration for the flavors in his bonbons at his NYC chocolate shop, Daniel Corpuz Chocolatier.
Of course, presentation matters too! Chef Corpuz will show you how to decorate molded bonbons with colored cocoa butter, along with each step of the bonbon making process from shelling to capping.

Chef Bio: 

Daniel Joseph Corpuz is a pastry chef and chocolatier based in New York City. As a graduate of the Culinary Institute of America, Daniel achieved his Associates Degree in Baking and Pastry and his Bachelor’s Degree in Food Business Administration in 2019.
Daniel has worked in several fine dining restaurants in New York City, of which include The Modern at MoMA, Manhatta, and One White Street.
As a result of the pandemic, Daniel’s extensive work with chocolate, yielded the opportunity to be on Netflix’s new show, ‘School of Chocolate’ with world renowned Pastry Chef Amaury Guichon.
Utilizing his Filipino-American background, he ultimately decided to launch Daniel Corpuz Chocolatier. This chocolate brand centers on his upbringing while amplifying his industry experience by utilizing Filipino and Asian ingredients and flavors into his chocolates.



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.