Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Chocolate & Confectionery
Chocolate & Confectionery by Vincent Durant
1 session in the year
09 - 10 june
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
8 participants maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Chocolate & Confectionery by Vincent Durant
A committed, artisanal and locally-rooted chocolate philosophy. In this exclusive masterclass, Vincent Durant shares his vision of fine bonbons and modern confectionery, using organic and local ingredients from the heart of the Dombes (Ain, France).
You’ll learn to:
• Craft balanced ganaches, textured pralinés, and precise coatings, • Adapt recipes based on local ingredients and regional flavours, • Work with high technical standards and ecological awareness, • Build a coherent and modern chocolate range, aligned with your values.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)