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Learn to Make Gourmet Chocolates from Professional Chefs in DUMBO

By Janet Upadhye | November 7, 2014 4:12pm | Updated on November 10, 2014 8:43am
 Valrhona Chocolate opened their first chocolate school in the country, called L’Ecole Du Gran Chocolate, in DUMBO last month.
Valrhona Chocolate
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DUMBO — Chocolate lovers and baking enthusiasts can learn to create their own treats from some of Brooklyn's most renowned pastry chefs at a new DUMBO school dedicated to the art of pastry making.

French chocolate company Valrhona Chocolate recently opened L’École du Grand Chocolat at an old shoe factory dating from 1905 at 222 Water St., where students can learn to make éclairs, chocolate soufflés and petits fours.

Students are taught by professional Brooklyn chefs — such as Chef Jean-Jacques Bernat of Carroll Garden's Provence en Boite, Chef Hervé Poussot of Almondine Bakery, and Chefs Matt Lewis and Renato Poliafito of Red Hook's Baked — and cost $229 for a full day that includes breakfast, a recipe book and an apron.

The school is the first in the United States and joins its three counterparts in Tain L’Hermitage, France, Paris and Tokyo.

Classes include "French Classics," which teaches students to make éclairs au chocolat, warm chocolate soufflés and macaroons.

There is also "Chocolate for the Holidays," which teaches the art of making Yule logs, petits fours and meringues; "American Classics," where students learn to construct tarts, pastries and cookies; and "Chocolate Celebration," which instructs participants on how to make Valrhona's signature confections and chocolate pieces.

Additionally, there is a selection of classes for professional pastry chefs looking to enhance their skills.

Click here for a full list of classes and schedules.