From Marshmallows to Minions: Introduction to the Fundamentals of Chocolate and Confectionery at FERRANDI Paris

This January, we were delighted to welcome a new group of students to the Introduction to the Fundamentals of Chocolate and Confectionery program at FERRANDI Paris. Over two immersive weeks, from January 12th to 23rd, participants joined us on campus in Paris to explore the art and craft of chocolate and confectionery making under the guidance of Chef Arnaud Bonnefoy, one of our chefs in the International Department at FERRANDI Paris.

The 70-hour intensive program is designed for food enthusiasts, aspiring chocolatiers, and professionals eager to master professional techniques. Taught entirely in English and limited to a small group to ensure personalised instruction, the curriculum guides students through essential skills such as chocolate crystallisation, tempering, moulding, and coating, as well as the creation of fine confections like pralines, nougats, caramels, and pâte de fruit. 

Throughout the course, students gained hands-on experience with both traditional and technical aspects of chocolate work, from preparing ganache and praliné to learning manual and mechanical dipping techniques. They also developed an understanding of professional presentation by creating commercial displays and decorations. 

On the final day of the program, the group proudly showcased their achievements, including beautifully crafted chocolate minions, custom chocolate tablets, delicate marshmallows, and other artisanal confections. It was a joyful celebration of their creativity and hard-earned skills.