Chocolate Bonbons & Technology - October 2017


with Chef Derek Poirier
Valrhona Pastry Chef, West Coast


Perfect your knowledge of the science of chocolate making and processing to master production and preservation techniques.



  • › Understand the foundations of chocolate: the production process and the
      impact of the ingredients
    › Familiarize yourself with different flavor combinations, producing new
      unique creations
    › Improve the quality of production and conservation


  • › Learn through a theoretical program the chemical and scientific aspects of chocolate
    › Expand your bonbon skills by creating balanced ganaches and fillings
    › Create advanced confections featuring a variety of fillings from ganache to praliné


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

    • October 9-11, 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
    • footer_logo.png24 Continuing Education Hours 

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

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