Making Chocolate in France

Graduate reviews

"I came on this trip as I love to learn and I was not disappointed. The level of teaching at Valrhona was consistently high and I gained so much from this very hands-on experience. I enjoyed making the various multi-layered bonbons, learning to use an enrober and spray gun and learning various decoration techniques. I was eager to learn about efficiency and up-scaling levels of production, and I felt that this course covered everything I needed to know. The teaching was at a very high level." – Shaoni, 2018 Program

"The France program was an extraordinarily valuable experience, being exposed to the L'Ecole Valrhona Chocolate Lab and having the ability to work hands-on with the specialized tools and equipment the entire time while having an experienced mentor nearby for input was invaluable. I have come away inspired with many new skills while gaining more confidence in my abilities. The entire program was run smoothly and exceeded my expectations." Jolene, 2017 Program

"Being a professional chef and pastry chef I had a lot of joy meeting wonderful people and the level of professionalism from the organizers was demonstrated at all times, showing their expertise and knowledge of chocolate- and bon-bon making. I will definately recommend the course that took place in Paris and Tain L'Hermitage to all industry professionals who's level of French language does not enable them to take part in the French-spoken courses. I would like to add one more important thing - the value for money exceeded my expectations beyond imaginable. I feel very lucky that I was able to take part in this course and I sincerely thank Ms. Pam Williams for organizing such a memorable experience." Laszlo, 2016 Program

10 Best Chocolate Shops in Paris.

In no particular order - try them all!

Patrick Roger
Jacques Genin
Jean-Paul Hevin
Pierre Herme
La Maison du Chocolat
Patrice Chapon
Edwart Chocolatier
Pierre Marcolini
Jean Charles Rochoux
La Manufacture de chocolat Alain Ducasse

Check out our Pinterest Board: A Chocolate Day in Paris

The Chocolatier Program in France is a unique opportunity to learn from French master chocolatiers. You'll be inspired and come away with an in-depth understanding of how fine French bonbons are developed, produced and presented.

Program includes:

Exclusive hands-on program at L'Ecole Valrhona with certificate and recipes
Workshop and tasting with chocolate connoisseur Chloe Doutre-Roussel
Guided walking tour of chocolatiers' boutiques
Six nights accommodation in Tain l'Hermitage and Paris
Welcome dinner
Five lunches
Breakfast daily
Ground transportation includes Paris to Tain l'Hermitage return

One-week (six-nights) program

The Chocolatier Program in France includes a special program of hands-on training at L'Ecole Valrhona, a special tasting of Paris chocolate with chocolate expert, Chloe Doutre-Roussel, and guided visits to Paris' important chocolatiers.

The French have always had a love affair with chocolate. Here are some early milestones in French history as related by Barry Callebaut.

The French got to know chocolate in 1615, when Louis XIII married the Spanish Anna of Austria. They moved to France, introducing the chocolate drink to the royal court. Anna even brought her own maid Molina to France, a beautiful girl who prepared the queen’s cocoa drink.

France had its first real chocolatier in 1659. David Chaillou prepared and sold biscuits and cakes made with chocolate for those who could afford it. It was still too early for real pralines, as we know them.

When, in the 18th century, empiric scientists like Pascal and others laid the basis of modern science, the medical potential of chocolate faded into the background while its nutritious and delicious values gained ground. The recipe for the chocolate drink at the same time became simpler and more purified: cocoa, sugar, vanilla and milk or water became the major players, while musk, amber and medicinal ingredients were left out. In other words: enjoying the taste of good chocolate became more important than its potential for curing ailments of all sorts.

Valrhona, located in the Rhône Valley since 1924, is considered by many to be the finest chocolate manufacturer in France. Their chocolate products supply both pastry chefs and chocolatiers around the world.

Program itinerary:

**Legend for meals included in your the program:
B=Breakfast, L=Lunch, D=Dinner

* Itinerary subject to change. Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control.

Saturday:

Independent arrivals at tour hotel in Paris. Hotel accommodation and Sunday breakfast is included.

Sunday: B, L, D

After a workshop and tasting with Chloe Doutre-Roussel, we leave Paris in the afternoon by TGV and arrive in Valence, then on to Tain l'Hermitage. Welcoming dinner in Tain l'Hermitage.

Monday - Wednesday: B, L

Full day of classes with lunch at L'Ecole Valrhona. Free night for dinner in Tain l'Hermitage or Tournon.

Thursday: B, L

We leave from Valence by TGV in the morning and return to Paris for our farewell lunch and tour of the chocolatiers of Paris. Free evening.

Friday: B, L

Independent departures from host hotel.

Airbrushing bonbon molds.

Finishing the last decorations on the bonbon.

Piping ganache into truffle shells.

Making multifaceted bonbon recipes.

Using a guitar to cut ganache.

Preparing the ganache for enrobing.

Preparing the molds using tape for a line decoration.

Presentation of bonbons made in the program.