This Valrhona chocolate workshop, led by Chef Derek Poirier, will teach you how to work with chcolate and other key bonbon ingredients. A wide array of techniques will be covered to enable you to create amazing textures and attain optimal storage life. You will learn how to make delicious ganaches, truffles, and marshmallows, with varied flavors and surprising melt-in-your-mouth textures that will delight your customers. Please join us to expand your knowledge in an intimate classroom atmosphere of only 9 pastry chefs. Price $499.