Skip to the beginning of the images gallery

Chocolate Bonbons Class- October 16-18 - 3 DAYS

Be the first to review this product

Dates: OCTOBER 16-18, 2023 - 3 DAYS

Instructor: Nicolas Botomisy, Guest Chef @nicolasbotomisy_pastrychef

Location: 222 Water St, Brooklyn, NY 11201

Price: $1520

Chef Nicolas Botomisy is back at L’École Valrhona to teach you how to a bonbon line. He will teach you hands on how to create delicious chocolate confections and help you develop your skills at troubleshooting problems when they arise in your production.

More information below !

$1,520.00

Details

Objectives:

Learn how to produce long shelf-life bonbons
Explore using natural ingredients and the Valrhona Inspiration range to add color and flavor to your range without the use of artificial ingredients.
Review how to properly freeze, store, and defrost your products
Discuss the best kitchen setup for your business

Chef Nicolas Botomisy is back at L’École Valrhona to teach you how to a bonbon line. He will teach you hands on how to create delicious chocolate confections and help you develop your skills at troubleshooting problems when they arise in your production.

Learn how to produce long shelf-life bonbons without sacrificing taste. Explore using natural products and the Valrhona Inspiration range to add color and flavor to your range without the use of artificial ingredients.

Along with hands-on work in the kitchen, Chef Nicolas will show you the best mold sizes and shapes to optimize your production, along with how to properly freeze, store, and defrost your products. Discuss shipping methods so you can ensure your creations arrive in good condition. Additionally, Chef Nicolas will share his experience sourcing packaging, including pricing, design, and size.

Class Includes:

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.

Instructor BIO: Nicolas Botomisy

Chef Nicolas Botomisy started his career in the south of France at Relais de la Poste where he developed his attention to detail and knowledge of taste, plate presentation, and texture.

He then moved to the UK and Paris where he worked for 2 and 3 Michelin starred restaurants such as Four Seasons Hotel George V, Carré des feuillants and the Waterside Inn. It is in 2012 that Chef Botomisy started working for Valrhona as Pastry Chef at L’École Valrhona Tokyo, Japan where he deepened his passion for fine pastries and sense of creativity. Chef Botomisy started a new chapter in his career in 2016 when he moved to the US as the L 'École Valrhona Pastry Chef, North America. Onto a new challenge in 2018, Chef Botomisy is opening a chocolate shop in Tokyo, Japan and consulting around the world.

Cancellation Policy:

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.

More Information