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Masterclass - The Art of Confectionery and Chocolate Candies

Taught by Chef Serge Granger

Serge Granger, One of the Best Craftsmen in France - Chocolate Chef 1993 (Meilleur Ouvrier de France - MOF), and member of the French Chocolate and Confectionery Academy, will teach you key knowledge and techniques for perfecting your chocolate skills.

Key Informations

Dates & Times:
Day 1
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)

Day 2 & 3
- 8am-5pm : Course (noon-1pm : lunch included)

Duration: 24h

Tuition fees: 1 350 €

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery:


Training details

  • Teaching objectives

    Upon completion of your masterclass, you will have learnt all the necessary techniques for making a whole range of artisanal confectionery

  • Training content

    Chocolate fillings

    • Passion fruit/apricot caramel
    • Lightly salted caramel
    • Mango caramel
    • Coffee caramel
    • Fruit marshmallows

    Chocolate confectionery

    • Traditional chocolates
    • Coriander and fennel chocolates
    • Gianduja and grapefruit ganache
    • Passion fruit ganache
    • Poppy ganache
    • Apricot and rosemary ganache
    • Shaped fruit jelly with butter
  • Apply
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