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INTERMEDIATE Chocolate Technique & Methodology by Jre
CHOCOLATE COURSES

Chocolate Technique & Methodology

April 21-23, 2026 - 3 days

Jérémy Aspa

Pastry Chef Trainer

Luke Frost

Executive Pastry Chef - North America

@luke.frost

Brooklyn, NY

$ 1320 $ 924
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Class level: INTERMEDIATE

This course is designed to refine your understanding of the fundamentals of chocolate making, from manufacturing processes to the impact of ingredients on chocolate bonbons. You will learn how to improve production and preservation quality while developing original products that enrich and diversify your in store offerings.

With a strong focus on chocolate technology, you will explore how different ingredients affect texture, flavor, and stability. You will then put this knowledge into practice by creating a variety of innovative recipes, including chocolate candies, snack formats such as bars and tablets, and confectionery classics such as pralines, framed ganaches, and soft ganache for molded pieces. The program also covers mechanical coating techniques and a wide range of decorative finishes to elevate your creations.

This program is designed for intermediate-level chocolatiers who already have a basic knowledge of chocolate skills and technology.

OBJECTIVES:

•    Refine your understanding of the fundamentals of chocolate making, from processes to ingredient impact.
•    Improve production techniques and preservation quality for consistent results.
•    Develop innovative recipes to diversify your product range and in store offerings.
•    Master mechanical coating techniques and expand decorative skills.
•    Gain practical insights into creating confectionery classics such as pralines and ganache.

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.   

Class includes:

  • A professionally curated recipe book featuring all class recipes and relevant methods or techniques (content may vary depending on the class theme). 
  • A diploma certifying successful completion of the course. Please note: to receive the diploma, participants must attend the full duration of the class. 
  • Light breakfast and catered lunch provided daily. 
  • Cocktail hour after first day of class.  

Chef  Referral  Program

Refer a friend for a l’École Valrhona Brooklyn 2026 professional class and receive a $200 credit to use towards a 2026 class, your friend will also receive a $200 credit to use towards the class they sign up for!

Learn More

BIOGRAPHY

Jérémy Aspa discovered his passion for pastry during his college years in Bordeaux, where he was drawn to the artistry of pastries crafted for sale in stores. After earning multiple qualifications in pastry and chocolate making, he became head baker of petits fours at Potel et Chabot. He later joined Thierry Bridron at L’École Valrhona Paris before moving to Tain l’Hermitage as a Pastry Chef Instructor.

His dedication to excellence led him to spend more than a year preparing for the prestigious MOF competition alongside Christophe Renou. In 2022, his commitment paid off when he and Baptiste Sirand won the 5th season of Le Meilleur Pâtissier, Les Professionnels, broadcast on M6.

Biography

Early in his career Luke gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his 2 Michelin Star flagship, Le Manoir Aux Quat’ Saisons and as Head Pastry Chef Michelin starred properties, Northcote Manor and The Chester Grosvenor. Before joining l’Ecole Valrhona, Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.  

While Luke’s career was entirely based in the UK, his involvement in international food festivals, on-the-job training, and interest in travel and culture has put him in contact with many cuisines and led him to work alongside some of the world’s leading chefs.  

Joining L’École Valrhona’s team of chefs, Luke spent 8 years sharing his expertise, knowledge and inspiration with chefs throughout Northern Europe. Early in 2024, he crossed the Atlantic to become Executive Pastry Chef, North America and is currently based in our school in Brooklyn, New York. 

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 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. 

Contact us at ecolebrooklyn@valrhona.com for more details!

See available discounts here.