Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
09 - 11 mar.
13 - 15 apr.
22 - 24 june
05 - 07 oct.

The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals.
Basic pastry knowledge and techniques
French and English, depending on the session
1316.67 € H.T / 1580 € T.T.C
École Bellouet Paris 304–306 rue Lecourbe 75015 Paris
The venue is fully accessible for people with reduced mobility.
Minimum 8 participants Maximum 12 participants

Master the art of modern chocolate bonbons with precision and creativity. This course is designed to refine your skills in chocolate making, with a complete approach to bonbon production. You'll create a range of 16 bonbons with varied textures, balanced flavor pairings, and contemporary finishes.
Machine-enrobed bonbons • Molded bonbons • Crunchy chocolate treats for snacking • Techniques for efficient production, texture control, shelf-life, and presentation. An ideal course for professionals looking to refresh their range or enhance their boutique offer with technical, stable, and distinctive creations. A fully immersive chocolate experience, combining know-how, precision, and pleasure.
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)