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PASTRY COURSES

Contemporary Chocolate Techniques

July 15-17, 2025 - 3 days

Angela Borah

Head Chocolatier, Gabriel Kreuther

@angela.borah
$ 1570 $ 1334.5 $ 1099
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Join Chef Angela Borah, Head Chocolatier at Kreuther Handcrafted Chocolate— part of Chef Gabriel Kreuther’s 2-Michelin-starred restaurant—for an immersive three-day, hands-on class. This class will cover advanced techniques for creating enrobed and molded bonbons, as well as chocolate bars, all within a professional production setting at a Michelin restaurant setting.

Discover the creative process behind developing a cohesive bonbon line while optimizing production workflows. Gain insights into framed and molded ganache formulation, shelf-life management, and best practices for freezing and storing products. Chef Angela will demonstrate the use of high-tech chocolate equipment, including tempering machines, enrobing belts, vibrating tables, and the Magic Temper, along with unique décor techniques. She will also provide expert troubleshooting tips for common challenges in chocolate production.

This class is ideal for professional chocolatiers and pastry chefs with fundamental chocolate knowledge looking to elevate their chocolate-making expertise and refine their craft.

OBJECTIVES:

  • Learn how to formulate and understand framed and molded ganache recipes.
  • Learn how to use a tempering machine, enrobing belt, vibrating table and magic temper.
  • Explore the creative process of including unique flavor profiles in chocolate inspired by global flavors to tell your own story and provide an exciting experience to consumers.
  • Understand how to organize chocolate production in a restaurant and retail setting; how to freeze and store products for restaurant, retail and shipping.

Schedule:

8:30am-9:00am: Arrival & light breakfast

9:00am – 12:30pm: Class

12:30-1:30pm: Lunch

1:30-5:00pm: Class

These times are approximations and may vary. Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.

What’s included in the class?

  • A recipe book with all recipes and relevant methods or techniques (varies based on class theme).
  • A diploma that certifies you have successfully completed the course.
  • Light breakfast and catered lunch each day.
  • Cocktail hour after first day of class.

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2025 professional class and receive a $200 credit to use towards a 2025 class, your friend will also receive a $200 credit to use towards the class they sign up for!

Learn More

Originally from South Korea, Angela Borah grew up in Spain, Ghana, and Peru before calling New York City her home. She garnered experience in the pastry field at the notable Del Posto restaurant, three-Michelin-starred Per Se as well as New York boutique MarieBelle Chocolate. Her trajectory led her to two Michelin-starred The Modern, whereas Pastry Sous Chef, she managed the acclaimed pastry program under the guidance of Chef Marc Aumont. In 2014, Angela was awarded first place in the Plated Dessert category at the Pastry Live competition in Atlanta.

In 2016, she was in the opening team of two-Michelin-starred Chef Gabriel Kreuther’s atelier, Kreuther Handcrafted Chocolate. As Head Chocolatier, she oversees the chocolate program at multiple award-winning Kreuther Handcrafted Chocolate which more recently was named 2021 Best Chocolate Shop in America by Food & Wine Magazine.

Angela draws inspiration from her Korean background. She finds inspiration from her Korean childhood and the ingredients that she grew up with. Angela’s work has been featured in the New York Times, New York Post, Forbes, Time Out New York, and New York Magazine. Angela is a member of Les Dames d'Escoffier New York and was selected as the 2020 fellow at the 92nd Street Y Women in Power leadership program.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

 *Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.*

Contact us at ecolebrooklyn@valrhona.com for more details!