Chocolate Bonbons & Technology - October 2017

 

with Chef Derek Poirier
Valrhona Pastry Chef, West Coast

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

 


OBJECTIVES

  • › 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

CONTENT

  • › 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

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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

    • 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

Register For This Class

Fill out this form and we will contact you with more details about class requirements and availability.

 

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