FESTIVE CHOCOLATE BY BAPTISTE MOREAU

Join celebrated pastry chef and former Valrhona School instructor Baptiste Moreau for a hands-on masterclass dedicated to the magic of festive chocolate.

Using Valrhona’s premium range of couvertures, Baptiste will guide you through the creation of elegant, seasonal chocolate products designed to impress in high-end patisserie, boutique retail, and luxury hospitality settings.

Tailored for professional pastry chefs, this course blends technical precision with creative flair. You’ll explore a variety of festive formats—from filled bonbons to decorative amenities—perfect for elevating your seasonal offering.

Course Highlights

• Moulded chocolate bonbons with a variety of fillings: praline, ganache, caramel, fruit paste, and crunchy textures
• Signature chocolate bars and tablets with festive designs
• Seasonal confectionery techniques using Valrhona chocolate
• Creation of festive chocolate amenities for display, gifting, or buffet presentation

What You’ll Learn

• How to develop festive flavour pairings that elevate your chocolate work
• Techniques to create and produce refined chocolate amenities for the holiday season
• Decorative methods for moulded bonbons, bars, and tablets using Valrhona chocolate
• Buffet presentation strategies for showcasing festive chocolate and confectionery products
• Technical insights into chocolate production, including tempering, moulding, and texture layering

What’s included

• Hands-on class
• Ingredients
• Professional equipment for pastry and chocolate work
• Recipe book
• Certificate of Participation 

Itinerary

• 8 am: Welcome and breakfast
• 9 am: Start of work
• 1 – 2 pm: Lunch break (Included)
• 5:30 pm: End of work. 

Spaces are limited—secure your spot today!