Chocolate Bonbons Molding 

 

with Chef Derek Poirier
Valrhona Pastry Chef, West Coast

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Understand and discover the potential of molded bonbons and uncover the various techniques of well-formed confections.

 


OBJECTIVES

  • › Learn techniques behind creating unique and creative molded chocolate confections
    › Discover the practicality of the molded form and the freedom it allows

CONTENT

  • › Produce great ganaches and fillings with good shelf life using fresh ingredients
    › Create various individual molded confections and chocolate bars
    › Utilize varying textures and different ways of decorating and finishing

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NEW! CHEF REFERRAL PROGRAM
Taken a class with us before? Refer a friend. Receive a $200 credit towards any 2017 l'École Brooklyn class when you refer a professional chef for a 2017 class. *Offer subject to availability and qualification for the classes. The referred customer must register for a course in order for you to receive the credit. 

Class Details

    • July 17-19, 2017
    • Duration: 3 days, 8:30 am to 5 pm
    • Price: $1125 (30% discount for North American Cercle V members)
    • Chef Referral ProgramTaken a class with us before? Refer a friend. Receive a $200 credit*
    • Instructor: Chef Derek Poirier


L’École Valrhona Brooklyn
222 Water Street
Brooklyn, NY 11201

This class is full.

To view the full schedule click here.

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