The Art of Chocolate Making

Paris

This advanced workshop, designed for professionals and enthusiasts with solid experience, immerses you in the captivating and demanding world of artisan chocolate making. Guided by our Chefs, you will discover the secrets of working with chocolate: From controlling temperatures to creating modern and diverse products, while deepening your knowledge of raw ingredients and the essential role of each ingredient.

During the four-day training programme, you will learn how to use state-of-the-art equipment and techniques such as the Magic Temper®, the coating machine, the dragée turbine and airbrush, paying particular attention to water activity (WA) to ensure optimal preservation and precise finishes, suitable for professional production.

Participants will also discover new recipes and explore original flavour combinations. Accompanied by the Chef Instructors, they will benefit from technical and professional expertise, enabling them to acquire the autonomy necessary to create a varied and delicious range of chocolate creations.

This unique experience takes place at Le Cordon Bleu Paris institute and each participant will leave with a comprehensive training programme booklet featuring the topics, techniques and recipes covered.

 


Key information
Prerequisites:

  • Age : At least 18
  • Pre-requisite level (diploma): Le Cordon Bleu Intermediate Pastry Certificate or a pastry CAP or provide evidence of equivalent experience in chocolate-making techniques.
  • Language: For optimum participation in the training programme, a very good command of French or English is recommended
  • Registration deadline: 5 working days before the training programme begins

Programme length: 4 days

  • 30 March to 2 April 7:30 a.m. to 2 p.m.

26 hours in a practical classroom 

General training objectives: 
  • Know how to use the raw ingredients specific to chocolate making and master their proportions in a recipe
  • Work with specific equipment (tempering machine, coating belt, dragée turbine, Magic Temper®, chocolate guitar, spray gun, airbrush, etc.)
  • Be able to create different centres, achieving the desired textures
  • Master the different techniques for working with chocolate
  • Understand and execute the various recipes
Programme themes
Techniques covered

Programme details

  • Teaching Methods
    • The teaching approach focuses on involving participants through interactive and hands-on methods
    • The Chef Instructor, accompanied by a translator, will begin by presenting the programme before demonstrating each recipe to the participants. Participants will then work individually or in pairs to prepare their own creations
    • At the end of the training programme, the Chef and participants will create a presentation buffet to showcase the different products.
  • Acquisition of learning

    As this is a non-certifying programme, there is no formal end-of-programme assessment. However, a discussion session is scheduled at the end of the programme to enable participants to take stock of what they have learned.

    A Le Cordon Bleu institute certificate of participation is awarded to all participants at the end of the programme.

  • Additional information
    • The training programme is taught in French and consecutively translated into English
    • The classrooms are equipped with professional equipment
    • We recommend that you dress comfortably with closed-toe shoes, trousers and long sleeves. Le Cordon Bleu students or alumni may wear their Le Cordon Bleu student uniform if they wish.

Term Dates & Prices

Select a date
2026
Mar 30, 2026 - Apr 2, 2026 ( Standard , in French , English )
2,200.00€
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+33 (0)1 85 65 15 00
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