Join Chef Paul Yochum for a three-day, hands-on masterclass focused on modern confectionery techniques. This course is designed for chocolatiers who already have a solid understanding of chocolate basics and want to expand their skills.

Throughout the class, you’ll learn to create a variety of confections using contemporary methods and flavors. Key topics include:

• Molded and enrobed bonbons
• Color theory and spraying techniques
• Basic ganache formulation
• Water-based and fat-based fillings
• Marzipan and nougat
• Caramel praline

Chef Paul will also share practical insights on working with advanced chocolate equipment and troubleshooting common production challenges. By the end of the course, you’ll have the knowledge and experience to produce layered, visually appealing confections with excellent shelf life.