Fundamentals of Chocolate

June 10, 2026 - 1 day

Sarah Tibbetts

Ecole Valrhona Pastry Chef - North America

@sarahkosca

Brooklyn, NY

$ 330 $ 231

30% discount off all classes for north american cercle v members

Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Description
Class Schedule
Instructor bio
Location
Cancellation policy

Class level: BEGINNER

Are you new to chocolate work or looking to build a strong foundation in your pastry work? This beginner-friendly class is the perfect place to start. Led by Valrhona Chef Sarah Tibbetts, you’ll explore the essential techniques for working with chocolate and learn how to apply them confidently in your own creations. Class will cover chocolate tempering techniques, how to craft simple chocolate garnishes that elevate presentation, as well as how to make ganaches and crémeux for tarts, verrines, plated desserts, and more.

Whether you're a savory chef stepping into pastry or just starting your culinary journey, this hands-on class will give you the tools and knowledge to succeed. Chef Tibbetts brings clarity, creativity, and expert guidance to help you unlock the potential of chocolate in your kitchen.

This class is perfect for beginner pastry chefs, savory chefs tasked with dessert prep, or anyone eager to master chocolate basics.

OBJECTIVES:

Understand the fundamentals of working with chocolate.
Learn how to properly temper chocolate for professional quality results.
Create simple chocolate garnishes to enhance dessert presentation.
Master basic ganache and crémeux recipes for versatile use in tarts, verrines, and plated desserts.
Gain confidence in applying chocolate techniques at a beginner level.
Explore practical tips for incorporating chocolate into everyday pastry work.
Build a foundation for further learning in chocolate and pastry arts.

Schedule: 

8:30am-9:00am: Arrival & light breakfast 

9:00am-12:30pm: Class 

12:30-1:30pm: Lunch 

1:30-5:00pm: Class 

These times are approximations and may vary.  Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.  

What’s included in the class? 

A recipe book with all recipes and relevant methods or techniques (varies based on class theme). 
A diploma that certifies you have successfully completed the course. 
Light breakfast and catered lunch.

Brooklyn, NY

Sarah Tibbetts

Ecole Valrhona Pastry Chef - North America

@sarahkosca

Biography

A graduate of Culinary Institute of America, Sarah Tibbetts’ (born Kosikowski) stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room.

In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; followed by Michael Mina’s Michelin-rated restaurant at the Bellagio.

She is a 2009 James Beard Award nominee and has appeared regularly in national and local media. The extremely accomplished Chef Tibbetts joined Valrhona as its L’École Valrhona Pastry Chef Eastern USA in 2012 and was a pivotal influence in the opening of the first ever US school in Brooklyn, NY.

In July of 2016, Chef Tibbetts relocated to Chicago, IL, and in 2019 moved to her home state Michigan, where she currently resides as the North American Pastry Chef. She conducts classes for professionals throughout the country, as well as one-on-one culinary consultations and media outreach, communicating the experience and expertise of L’École Valrhona.

Public Transportation
Subway: High St/ York St – A, C, F

Parking
Park Kwik - 45 Main Street (Dumbo)
Front & York Garage (LAZ Parking / Front & York) - 135 York St

Hotel Recommendation
Hotel recommendations can be provided by our team upon request.

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.

See available discounts here.