One Shot Technology

June 4-6, 2024 - 3 days

Romain Grzelczyk

Pastry Chef Trainer


Luke Frost

Executive Pastry Chef - North America


Buffalo, NY

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

Interested in increasing your bonbon and chocolate confection production with a One-Shot Machine? Then this class is for you! L’École Valrhona Brooklyn is partnering with Tomric to bring you this intensive chocolate class focused on using the One-Shot Selmi Tuttuno system to produce chocolate bonbons, bars, and confections using Valrhona chocolate. A One-Shot machine creates filled chocolate products in a single deposit utilizing nozzles and a conveyor belt. This machine is a quick and efficient way to automate and scale your production when operated properly. L’École Valrhona Pastry Chef and One-Shot expert Romain Grzelczyk will share his perspective on how to set up, maintain, and run a One-Shot Selmi Tuttuno machine, and how to adapt your recipes for use in this special machine.​

Class will utilize tempering, One-Shot, and accompanying accessories such as the mold charger, Vibra, and cooling tunnels. As part of the class you will also explore the different mold options available and how they interact with the machine. Class will also cover the science and technology behind Valrhona chocolates and ingredients used, so you can understand how to balance recipes and improve the texture, taste and preservation of your bonbons and confections.​

Join us for this unique opportunity to get hands-on experience working with the innovative One-Shot system. Learn all the exclusive functions, and how to properly take care of your investment from the experts at Tomric and Valrhona.​


  • Understand how to make chocolate bonbons and chocolate confectionery using a One-Shot system
  • Secure the longest possible shelf-life for your products
  • Learn how to rebalance ganache, praliné, and caramel recipes to be used in the One-Shot
  • Master how to fully operate and maintain a One-Shot system, including accompanying accessories

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!


Chef Romain stepped into the workshop in his village’s bakery and pastry shop for the first time at the tender age of nine. It was at this exact moment that he found his vocation.

That sense of fascination having never left him, he did an apprenticeship in the Jura region with Camille Chevalet, who passed on his passion for chocolate and taught him values such as respect, rigor and sharing.

In 2000, he took the next step in his education with an apprenticeship alongside Philippe Segond. It was in Aix-en-Provence with this Meilleur Ouvrier de France that he got his “BTM” qualification in Chocolate and became a Chocolatier, a role he stayed in until 2011. Romain’s experience has allowed him to take up a hybrid role at Valrhona that combines making chocolate bonbons with R&D, a department in which he has spent four years teaching and learning.

In 2015, Romain joined the L’École Valrhona family as an Instructor and R&D Coordinator. It served as a golden opportunity to showcase the values which define his approach to chocolate-making.


Starting as an apprentice with the Savoy Hotel Group in London, Luke’s career has followed a varied path through several Michelin starred kitchens in some of the UK’s leading hotel operations.​

Luke was exposed to classic French patisserie training with Raymond Blanc at his flagship 2 Michelin Star Le Manoir Aux Quat’ Saisons. He then went on to lead the pastry teams at Northcote Manor, The Chester Grosvenor and the Dorchester Collection’s Coworth Park. These are some of the UK’s best country house hotels, where afternoon tea is forefront in the food and beverage offering.​

​In 2015, Luke joined Valrhona as the Pastry Chef-Northern Europe, based in London. In this role he traveled throughout Northern Europe sharing knowledge and information from L’Ecole Valrhona’s network of chefs and schools. This is where he encountered and embraced the FIKA culture of the Nordic countries.​

Now, as of February 2024, Luke assumes the prestigious position of Executive Pastry Chef – North America, based in Brooklyn, NY. Eagerly anticipating the exploration of the dynamic U.S. food scene, Luke is poised to uncover American pastry trends while bringing his unparalleled expertise and creativity to new heights.

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.*

Contact us at for more details!