• Understand how to make chocolate bonbons and chocolate confectionery using a One-Shot system • Secure the longest possible shelf-life for your products • Learn how to rebalance ganache, praliné, and caramel recipes to be used in the One-Shot • Master how to fully operate and maintain a One-Shot system, including accompanying accessories
CONTENT OF THE CLASS
L’École Valrhona Brooklyn is partnering with Tomric to bring you this intensive chocolate class focused on using the One-Shot Selmi Tuttuno system to produce chocolate bonbons, bars, and confections using Valrhona chocolate. A One-Shot machine creates filled chocolate products in a single deposit utilizing nozzles and a conveyor belt. This machine is a quick and efficient way to automate and scale your production when operated properly. L’École Valrhona Pastry Chef and One-Shot expert Romain Grzelczyk will teach you how to set up, maintain, and run a One-Shot Selmi Tuttuno machine, and how to adapt your recipes for use in this special machine.
Class will utilize tempering, One-Shot, and accompanying accessories such as the mold charger, Vibra, and cooling tunnels. As part of the class you will also explore the different mold options available and how they interact with the machine. Chef Grzelczyk will discuss the science and technology behind Valrhona chocolates and ingredients used, so you can understand how to balance recipes and improve the texture, taste and preservation of your bonbons and confections.
Join us for this unique opportunity to get hands-on experience working with the innovative One-Shot system. Learn all the exclusive functions, and how to properly take care of your investment from the experts at Tomric and Valrhona.
Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, a professional photographer, as well as all materials, ingredients, and equipment needed for class. In response to Covid the class price no longer includes a group dinner, the class price has been lowered to reflect this change.
8:30am Arrival ; coffee and light breakfast 9:00am Beginning of Practical Day 1:00pm Lunch 2:00pm Class Resumes 4-4:30pm Dessert Buffet 5:00pm End of Practical day
We try our best to finish on time, however, class may go over the allotted time to cover all the class material. Please keep this in mind when arranging your travel.
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 cancellation 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.
Our response to Covid
We will be taking every safety precaution and following all local and CDC guidelines as we prepare for and host these classes beginning in April. The health and safety of our community and team is our first priority, and we will be constantly updating our plans and precautions to ensure maximum safety. We have revised our cancellation policy to be more flexible during these uncertain times. If you have any questions please contact email@example.com
Chef referral program
Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit