Framed Chocolate Bonbons

April 22-24, 2024 - 3 days

Philippe Givre

Executive Pastry Chef and Experience Director


Mario Bacherini

Ecole Valrhona Pastry Chef - North America


Brooklyn, NY

$ 1300 $ 910
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email

Take your chocolate bonbon skills to the next level with the chocolate experts at l'École Valrhona. Featuring Chef Philippe Givre, Valrhona's Technical Expertise Coordinator, he will share his extensive knowledge on how to create Framed Chocolate Bonbons. Make inspiring framed chocolate bonbon recipes and learn all the technology and techniques behind inventive fillings, including ganache, pâte de fruit, pralinés and decorations. Brush up on the basics such as different methods for tempering and have all your questions answered by the l’École Valrhona pastry chefs.


  • Create advanced confections featuring a variety of fillings from ganache to praliné and pâte de fruit
  • Use a guitar cutter to cut efficiently and create uniform bonbon pieces
  • Learn to enrobe manually and using a Selmi Enrobing machine
  • Learn methods to improve the quality of production and conservation of your bonbons
  • In a theoretical discussion, sit down and explore the gastronomy and foundations of chocolate
  • Use traditional techniques but also the latest technology available to create your bonbon range
  • Use different methods to temper chocolate
  • Learn how to use the newest ingredients available in the marketplace

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.

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2024 professional class and receive a $200 credit to use towards a 2024 class, your friend will also receive a $200 credit to use towards the class they sign up for!


In 1984, Chef Philippe started his apprenticeship with Mr. Nil in Le Coteau, in France’s Loire region. He was the top student in his region to graduate with his “CAP” diploma, and was a semi-finalist in the national Best Apprentice awards. After doing military service, Philippe started out as an evening Pastry Chef at the triple Michelin-starred restaurant La Maison Troisgros in Roanne and got his Brevet de Maîtrise qualification.

He continued his career in restaurants including Relais & Châteaux (with Georges Blanc and Jean Michel Lorain), until Michel Troisgros got in touch with him again to offer him a job as a Pastry Chef – an offer he naturally couldn’t refuse! He stayed for five years, during which he took part in several food events abroad which remain unforgettable to this day. Keen to get more store-based experience, Philippe came to Fauchon, in Paris, to join the team led by Sébastien Gaudard as a Deputy Pastry Chef alongside Christophe Adam. He was also responsible for exports in Fauchon’s franchise stores.

Philippe then decided to move to the United States to find out where his career would take him abroad. He worked at JOËL, in Atlanta, which was run by a friend and fellow chef, and took charge of the desserts range and store. He would stay there for two years. Philippe then joined the pastry chef team at L’École Valrhona, where he learnt how to be an instructor. Having directed L’École Valrhona in Tain l’Hermitage for five years, Philippe Givre is now the Executive Chef and Technical Expertise Coordinator at L’École Valrhona.


After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France where he trained under Olivier Bajard (Meilleur Ouvrier de France).

In 2008 he moved to Paris, France where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach Pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he taught pastry classes for professionals.

He also began his own consulting company, providing help to up-and-coming bakeries, pastry shops and restaurants. He helped create menus, improved production standards, did R&D to provide new menu ideas and solutions, in addition to creating recipes and training staff.

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. 

 *Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.*

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