Framed Chocolate Bonbons

Framed Chocolate Bonbons and Snacking Bars

8 November - 10 November - 3 DAYS

Philippe Givre

L’École Valrhona Executive Pastry Chef and Experience Director


Brooklyn, NY

$ 1155 $ 808.5
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email


  • Create advanced confections featuring a variety of fillings from ganache to praliné and pâte de fruit
  • Use a guitar cutter to cut efficiently and create uniform bonbon pieces
  • Learn to enrobe manually and using a Selmi Enrobing machine
  • Learn methods to improve the quality of production and conservation of your bonbons
  • In a theoretical discussion, sit down and explore the gastronomy and foundations of chocolate
  • Use traditional techniques but also the latest technology available to create your bonbon range
  • Use different methods to temper chocolate
  • Learn how to use the newest ingredients available in the marketplace


Take your chocolate bonbon skills to the next level with the chocolate experts at l'École Valrhona. Make inspiring framed chocolate bonbon recipes, and learn all the technology and techniques behind inventive fillings, including ganache, pâte de fruit, pralinés, and decorations. Brush up on the basics such as different methods for tempering and have all your questions answered by the l’École Valrhona pastry chefs.

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.

With more than 25 years working as a Pastry Chef, Philippe Givre has acquired an outstanding experience in a variety of establishments. After 10 years at Restaurant La Maison Troisgros (Roanne, France), a 3-Michelin stars establishment.Philippe worked in luxury pastry shops and catering. He spent 5 years at Fauchon in Paris, with Sébastien Gaudard and Christophe Adam. 

For the last 12 years he’s been working at the L’École Valrhona.  

Philippe has taken his talents worldwide, by travelling to more than 40 countries for various pastry consulting opportunities. He was also the Pastry Chef at Joël Restaurant and pastry shop in Atlanta Georgia for 2 years. 

Today, at his position as L’École Valrhona Executive Pastry Chef, Philippe is in charge of the training for Valrhona chefs at L’École Valrhona. Philippe leads the Valrhona Pastry Chefs team, manages classes and various projects outside of L’École, offers one-on-one technical assistance to customer’s chefs, and ensures the sustainability of the L’École philosophy and teaching values. 

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. Until further notice, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn.

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

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

  • 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. Home tests are not accepted unless validated by a third party. Please email test results to Your information will be kept confidential.  
  • If 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. 
  • It is optional for students to wear a face covering while in class. 
  • 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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