Master the Art of French Chocolate and Confectionery: FERRANDI Paris January 2026 Introduction Program

This January, immerse yourself in the exquisite world of chocolate and confectionery with the Introduction to the Fundamentals of Chocolate and Confectionery program at FERRANDI Paris. Running from January 12th to 23rd, 2026, this two-week introduction course is designed for aspiring chocolatiers, pastry enthusiasts, and professionals eager to refine their skills under the expert guidance of Chef Arnaud Bonnefoy.

Throughout the 70-hour program, participants will explore the techniques that define French chocolate and confectionery artistry. The curriculum covers chocolate tempering, molding, enrobing, and glazing, alongside the creation of confections such as pralines, ganaches, caramels, nougats, and pâte de fruit.

Chef Arnaud’s teaching blends technical precision with creative expression, helping participants grasp the balance of flavour, texture, and presentation that sets professional confectionery apart. The program also introduces design, display, and structural concepts, giving students insight into how fine chocolate creations are presented in high-end boutiques.

As part of the immersive Parisian experience, participants will also enjoy guided visits to local chocolate shops, discovering the city’s artisanal chocolate scene and drawing inspiration from its finest makers.

Taught entirely in English and limited to small groups, this course offers a personalised learning experience in the heart of Paris.