ONE-SHOT Machine Bonbon Production

30 August - 1 September - 3 DAYS

Romain Grzelczyk

Trainer Pastry Chef, Ecole Valrhona

Buffalo, NY

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


•    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

Interested in increasing your bonbon and chocolate confection production with a One-Shot Machine? 

Then this class is for you! 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, 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.

Valrhona Chef Romain Grzelczyk
Tain l’Hermitage

Romain Grzelczyk

Trainer Pastry Chef, Ecole Valrhona

L’École Valrhona

After having apprenticed in a small pastry shop, Chef Grzelczyk started working at Philippe Segond's pastry shop, Meilleur Ouvrier de France in Aix en Provence, France, and became chief chocolatier, a position he held for more than ten years.  

In 2011 Chef Grzelczyk arrived at Valrhona, working both in the Chocolate Bonbon Production and the Research and Development departments, where he spent 4 years learning and passing on his knowledge and experience. 

In 2015, Chef Grzelczyk joined the wonderful family of l’École Valrhona as trainer and coordinator of the Research and Development department. 

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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