Chocolate class with chef Derek Poirier and chef Guillaume Roesz

Chocolates & Confections

March 14-16, 2022 - 3 DAYS

Derek Poirier

L’École Valrhona Pastry Chef, West Coast


Guillaume Roesz

Executive Pastry Chef, North America


Brooklyn, NY

$ 1155 $ 808.5
30% discount off all classes for north american cercle v members
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L’École Valrhona shares its chocolate expertise through this new, exciting, and exclusive immersive bonbons and confections course taught by two Valrhona Chefs, Derek Poirier & Guillaume Roesz!

With their combined and extensive chocolate knowledge, our two Chefs will explain how to take your chocolate skills to the next level.

Our group classes are small, and with class being three days, students will have plenty of time to have all their questions answered. Our distinguished Chefs have decades of experience teaching, so they will take the time to explain the “why” behind everything you will learn.

Since this class is taught by our two chefs you will have more one-on-one training than a regular class and will benefit from learning from two Valrhona chocolate experts with different backgrounds in the industry. Both Chefs will share their perspectives so you can learn from two complementary chocolate, bonbon, and pastry experts.

Normally $1,755 we are happy to offer this class at a discounted price of $1,155 to celebrate this new class taught by two Valrhona chefs. Don’t miss out on this rare opportunity!


Class will explore the different ways to decorate your molded and framed bonbons with cocoa butter, such as air brushing, 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.


Understand the various fillings the molded form allows such as ganache, praliné, soft caramel, and pâte de fruit. Our Chefs will give an in depth look at the techniques behind creating inventive fillings for framed bonbons as well.

As a special feature of this class taught by our two chocolate experts, you will get hands on experience creating a chocolate amenity showpiece.

You will leave class feeling knowledgeable and confident to put your own twist on the techniques you learned!


· Use polycarbonate molds to learn proper shelling and molding methods for molded bonbons.

· 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.

· Use a guitar cutter to cut efficiently and create uniform bonbon pieces.

· Learn to enrobe manually and using a Selmi Enrobing machine.

· Explore methods to improve the quality of production and conservation of your bonbons.

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.

Due to the Covid-19 pandemic classes no longer include a class dinner.

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.

Chef Guillaume Roesz began his career with a pastry apprenticeship in Alsace, France at Pâtisserie Dany Husser. In 2006, Guillaume moved to Paris to join the prestigious team at Maison Ladurée. Five years later, Guillaume embarked on a new journey, this time to the Middle East, to open three shops for Maison Ladurée in Doha and Dubai.
In 2015, Chef Roesz joined the Valrhona Team as the Middle East, Africa & South Asia Corporate Pastry Chef, bringing his expertise in pastry and passion for Valrhona chocolate. Chef Roesz joins the team providing technical support to distributors and end users, teaching hands-on classes and demonstrations, developing recipes for professionals and consumers, testing and developing new techniques, working on new trends as well as implementing best practices from L’École Valrhona’s headquarters.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 
We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 
As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.

Covid Policy: 

Valrhona takes the health and safety of our students, instructors, and employees very seriously. To help address the risks posed by COVID-19, we are implementing certain protocols for classes held at our school and with our school partners. 

As of 11/9/2021, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn. Changes to our Covid policy will be communicated to students via email and posted on our website.

Please direct any questions or concerns regarding the below protocols to Danielle FitzPatrick, l’École Coordinator,

Before Attending a Class, Students, Employees, and Instructors Must: 

  • Prior to the start of class, proof of vaccination must be emailed to us as mandated by New York State law. Please email to:  Your information will be kept confidential.  
  • Before coming to visit, self-monitor for symptoms of COVID-19. For a list of symptoms please refer to the CDC Website here. If the student is experiencing any symptoms or circumstances of COVID-19 or is feeling sick, they are required to notify the l’École Valrhona Brooklyn team immediately and will be provided with a class credit to attend a future l’École Valrhona Brooklyn class. 
  • 1-3 days before the first class date, provide proof of a negative COVID-19 rapid test result. Please email test results to Danielle FitzPatrick, l’École Coordinator, Your information will be kept confidential.  
  • Before entering class each day, self-monitor, complete, and submit the Daily Assessment Certification which will be emailed the night before each class day. 
  • If unable you are unable to attend class due to the requirements above, you will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn. 

During Class, Students, Employees, and Instructors Must: 

  • Refrain from physical touching. Students are prohibited from shaking hands, hugging or embracing, and cheek-to-cheek kissing. 
    Wear face coverings at all times. Students are required to wear a face-covering at all times while in class, unless eating, outside, and engaged in social distancing, which means standing or sitting at least 6 feet away. 
  • Practice social distancing whenever feasible. 
  • Self-monitor for symptoms of COVID-19 and leave the class immediately if you experience symptoms. You will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn. 
  • Wash hands and/or use hand sanitizer. Wash your hands often with soap and water for at least 20 seconds or use hand sanitizer. 
  • Key times for handwashing include: 
    • Before and after class 
    • After blowing your nose, coughing, or sneezing 
    • After using the restroom 
    • Before eating or preparing food 
    • After putting on or touching face coverings. 
    • Avoid touching your eyes, nose, and mouth. 
    • Cover your sneeze or cough. Cover your mouth and nose with a tissue when you cough or sneeze, or use the inside of your elbow. 

Failure to comply with any of the above precautions will result in removal from class, with no class credit given. Valrhona and its partners reserve the right to remove students from class at their own discretion. 

We thank you for your understanding and patience as we adjust to this new normal. Please direct any questions or concerns you may have about keeping our employees and clients safe to our l’École Valrhona Brooklyn team at

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

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