L’École Valrhona shares its chocolate expertise through this immersive bonbons and confections course, taught by Valrhona Chef Guillaume Roesz! With his extensive chocolate knowledge, Chef Roesz will teach you how to take your chocolate and bonbon skills to the next level.
Understand the various fillings the molded form allows such as ganache, praliné, soft caramel, and pâte de fruit. Our Chef will give an in-depth look at the techniques behind creating inventive fillings for framed bonbons and creating multiple layered ganache. This class will also focus on how to extend shelf life and troubleshoot common production issues.
This class will explore the different ways to decorate your molded and framed bonbons with cocoa butter, such as airbrushing, hand painting, etching, and how to add texture for décor. You will learn the fundamentals to create confections like caramels, marshmallows, and pâte de fruit, and how to put your own spin on these classic sweets.
Our group classes are small, 3-day hands-on courses, which allow students plenty of time to have all of their questions answered, and our knowledgeable Chef will take the time to explain the “why” behind everything you will learn.
Our goal is for you to leave this class feeling knowledgeable and confident to put your own twist on the techniques you learned!