Introduction to Chocolate

 
with Chef Paul Saiphet
Valrhona Assistant Pastry Chef

 

paul-web.jpg     Designed for novice professionals with the desire to dive deeper into chocolate and pastry, this class combines classroom work with practical kitchen time. Don't miss this opportunity to begin your chocolate education with the masters at l'École Valrhona.

 


OBJECTIVES

  • › Understand the history and origin of chocolate and its sourcing
    › Learn the basics of classic dishes and techniques, including the basics of
      tempering

CONTENT

  • › Prepare classic dishes using chocolate, such as éclairs, chocolate tarts, chocolate mousse cake and macarons
    › Prepare several chocolate confections using your mastery of tempering

intro-chocolate-square-web.jpg


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

    • November 28-29, 2017
    • Duration: 2 days, 8:30 am to 5 pm
    • Price: $925 (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 Paul Saiphet
    • footer_logo.png16 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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