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 Bonbons – Enrobing & Molding
0 sessions in the year
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
Location
École Bellouet Paris 304–306 rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility.
Conditions
Minimum 2 participants Maximum 12 participants
Chocolate Bonbons – Enrobing & Molding
Master the art of modern chocolate bonbons with precision and creativity. This course is designed to refine your skills in chocolate making, with a complete approach to bonbon production. You'll create a range of 16 bonbons with varied textures, balanced flavor pairings, and contemporary finishes.
What you’ll learn:
Machine-enrobed bonbons • Molded bonbons • Crunchy chocolate treats for snacking • Techniques for efficient production, texture control, shelf-life, and presentation. An ideal course for professionals looking to refresh their range or enhance their boutique offer with technical, stable, and distinctive creations. A fully immersive chocolate experience, combining know-how, precision, and pleasure.
All Sessions
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)