Bonbon Fundamentals by Angela Borah

July 8, 2026 - 1 day

Angela Borah

Chef Chocolatier and Consultant

@angela.borah

Brooklyn, NY

$ 390 $ 273

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-INTERMEDIATE

Join Chef Angela Borah, chocolatier and founder of her own consulting company, for a one-day, hands-on introduction to bonbon production fundamentals. Designed for professionals with basic chocolate knowledge, this immersive class focuses on essential techniques for creating enrobed and molded bonbons, in a professional kitchen setting.

Participants will explore the building blocks of a successful bonbon line, from flavor development and recipe formulation to production planning and storage. Chef Angela will guide participants through the fundamentals of framed and molded ganache, shelf-life considerations, and best practices for freezing and storing products for retail and shipping.

The class includes practical demonstrations of key chocolate equipment such as a spray gun, tempering machine, guitar cutter, enrobing belt, vibrating table. Chef Angela will also share approachable décor techniques and troubleshooting tips to help participants build confidence and consistency in their chocolate work.

OBJECTIVES:

Learn the basics of making framed and molded ganache.
Get hands-on experience using key chocolate equipment like the spray gun, tempering machine, guitar cutter, enrobing belt, and vibrating table.
Discover how to create balanced and interesting flavor combinations in bonbons.
Understand how to plan production and properly freeze or store chocolates for restaurant, retail, or shipping needs.

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.

Angela Borah

Chef Chocolatier and Consultant

@angela.borah

Originally from South Korea, Angela Borah grew up in Spain, Ghana, and Peru before calling New York City home. She built her pastry career at renowned establishments including Del Posto, three-Michelin-starred Per Se, two-Michelin-starred The Modern and boutique chocolatier MarieBelle Chocolate.

In 2014, Angela earned first place in the Plated Dessert category at the Pastry Live competition in Atlanta. Two years later, she joined the opening team of Chef Gabriel Kreuther’s atelier, Kreuther Handcrafted Chocolate, where as Head Chocolatier, she led the award-winning chocolate program recognized by Food & Wine as 2021’s Best Chocolate Shop in America.

Today, Angela runs her own consulting company, sharing her expertise in chocolate and pastry with professionals and brands around the world. Her work reflects her Korean heritage and the global influences of her upbringing, bringing both cultural depth and creativity to her craft.

Her creations have been featured in The New York Times, New York Post, Forbes, Time Out New York, and New York Magazine. She is a member of Les Dames d'Escoffier New York and was selected as a 2020 fellow of the 92nd Street Y Women in Power leadership program.

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.