Class session with Ginger Elizabeth from Ginger Elizabeth Chocolates

Macarons & More

May 23-25, 2022 - 3 DAYS

Ginger Elizabeth Hahn

Chef & Owner


Brooklyn, NY

$ 1260 $ 882
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email

Join the talented Ginger Elizabeth to learn how to make perfect macarons from start to finish. Known for her seasonal flavors and passion for local farms, Chef Ginger will share with you how to refresh your pastry offering with the new tastes and unique flavor combinations!

With her experience owning and operating her namesake shops “Ginger Elizabeth Chocolates” and “Ginger Elizabeth Pâtisserie” in Sacramento, Chef Ginger will also show you how to correct common mistakes and issues that arise with macaron production.

During this class Chef Ginger will cover recipes from her new book “The Macaron Cookbook” including traditional macarons with various fillings like ganaches, caramels and jams. She will also show you how to take the basic macaron shell to new heights, from her famous macaron ice cream sandwiches, to macaron petit gateau, macaron entremets, macaron ice cream pints, and even macaron lollipops!

Join Chef Ginger to get creative and dive deep into the endless possibilities of the macaron and leave this class with a great understanding of this classic and wonderful treat. You will receive a signed copy of “The Macaron Cookbook” as an added bonus of the class!

Recipes Featured: 

Lemon Gingersnap Macarons
•    Gingersnap Macaron with American Lemon Buttercream

S’more Macarons
•    Graham Cracker Macaron with Ganache and burnt marshmallow filling

Strawberry Muscovado Macaron
•    Classic Macarons sprinkled with muscovado, muscovado buttercream, organic local strawberry jam center

Jarred Strawberry Jam
•    Demonstration on how to make strawberry Jam with a French Copper Pan and how to jar/can it

Pistachio Strawberry Macaron Petit Gateau
•    Valrhona Pistachio Praline mousse layered with strawberry compote, pistachio financier, pistachio praline, dipped in Strawberry Inspiration between two pink macaron cookies

Tiramisu Macaron Gateau
•    Mascarpone Marsala cream layered with coffee curd, soaked lady finger between two macaron cookie discs

Vanilla Almond Macaron Cupcake
•    Almond Macaron Cake with Almond Buttercream topped with mini macarons

Raspberry Cobbler Macaron Ice Cream Sandwiches
•    Brown Sugar Raspberry Ice Cream layered with Raspberry Jam between two macaron cookies dipped in Raspberry Inspiration with streusel topping

Chocolate Passion Fruit Marshmallow Macaron Lollipop
•    Chocolate passion fruit marshmallow between chocolate macarons on a stick

Enrobed Palet D’Or Macaron
•    Chocolate Ganache between chocolate macarons enrobed in dark chocolate topped with gold leaf


· Create macaron-based desserts ranging from traditional macaron sandwiches to entremets, ice cream sandwiches, petits gâteaux, and more.

· Learn the fundamentals of macarons so you can fix mistakes in large scale production.

· Discover new flavor combinations and how to incorporate local and seasonal ingredients into your macaron desserts.

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.

Ginger Elizabeth Chocolates is a Northern California chocolate boutique specializing in chocolate bonbons, macarons and ice cream.

Ginger Elizabeth Hahn has been working with chocolate and pastry professionally for her entire adult life. Her journey started in the kitchens of her mother and grandmother and led her to the Culinary Institute of America in Hyde Park, New York where she graduated at the top of her class. She has studied with respected professionals from Santa Barbara to New York and Chicago. She returned to her native Northern California having reflected on the experience and knowledge she had gained and began to develop and distill her own distinct style which is imbued with impeccable craftsmanship and technique, memorably pronounced flavors and a touch of playfulness and femininity.

At 24 Ginger Elizabeth started her first company—a wholesale venture selling chocolate bonbons—with just a credit card as financing for the operation. Her drive and determination led her, 2 years later, to take a leap of faith and open her retail boutique on a premier block in Sacramento’s trendy Midtown neighborhood. Today her eponymous boutique is a neighborhood landmark and foodie destination with frequent lines down the street.

Ginger Elizabeth lives in rural Davis with her husband and business partner Tom and their 3 children. Tom brings both business experience as a cum laude graduate from USC’s Marshall School of Business and fine dining experience from time spent at The French Laundry and Manresa restaurants. As a family they enjoy cooking and baking together, entertaining and traveling.

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 4/13/2022, 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 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. Please email test results to Danielle FitzPatrick, l’École Manager, 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. 
  • 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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