Chocolate Techniques

Learn to create personalized chocolates using our master techniques!

The basic techniques of working with chocolate, include tempering, moulding, hand-dipping and garnishing. Through our pastry techniques, you will gain practical experience creating special chocolate ganache and bonbons that can be enjoyed at home or given as a gift.

Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs share their special chocolate techniques in our state-of-the art professional kitchens. Here, you can try your hand at making your own chocolates with plenty of one-on-one guidance from the chef.

Pro Tip: Bring containers to take your creations home!

Questions? We're happy to help! Email us at ottawa@cordonbleu.edu