Russ Thayer

Intermediate

Location:: Canada, Montreal
Date:: 22 Sep 2025 - 24 Sep 2025
Duration:: 3 days
Primary course language:: English
Price:: 995.00 CAD
Segment:: Bakery & Pastry

Hotels, Restaurants & Cafes
Class size:: 12

Elevate your seasonal offerings with this professional-level workshop focused on creating artisanal holiday confections. Designed for pastry chefs, chocolatiers, and culinary professionals, this hands-on course will teach you how to craft high-end caramels, nougatine, marshmallows, chocolate spreads, and decadent cookies, all with a sophisticated touch. Perfect for creating boutique-quality gifts, seasonal menus, or exclusive product lines, this class blends classic techniques with contemporary twists to deliver beautifully executed, festive treats.

**What You Will Master:**
- Caramels
- Nougats
- Marshmallows
- Chocolate Spreads

- Chocolate-Dipped Cookies

etc...

**Key Skills You Will Develop:**
- Precision in sugar work, including temperature control and consistency.
- Advanced techniques for tempering chocolate and achieving professional finishes.
- Innovative flavor combinations and textural contrasts in confections.
- Packaging and presentation tips to elevate your confections for retail or gifting.
- The creation of versatile holiday products that can be incorporated into dessert menus or sold as artisanal products.

**Who Should Attend:**
This course is ideal for professionals in the pastry and confectionery industries, including pastry chefs, chocolatiers, culinary instructors, and those involved in high-end food production or catering. Whether you are refining your existing holiday offerings or creating new seasonal products for your clients, this class will provide you with the techniques and insights to elevate your work and expand your repertoire.

**Materials Provided:**
All ingredients, tools, and equipment will be provided for the duration of the workshop. You’ll also receive a comprehensive recipe booklet, including At the end of the course, you’ll take home a selection of your own hand-crafted treats,

Prerequisites:
This course is intended for individuals with a foundational knowledge of pastry or chocolate work. A background in professional cooking or pastry arts is recommended.

After December 31st, the price will be 1125$

The course starts from 9 am and ends around 5 pm

Lunch is included.

Be in the know!

Click to download our practical information booklet →

General Class Information

Class size is from 8 to 12 people.
Class is from 8:00 am to 5:00 pm- You will receive an email confirmation prior to course date.
Breaksfast , Lunch & apron will be provided.
You must attend the full course in order to receive your certificate.

Tuiton Fees Include

Course Recipe Booklet
Breakfast & Lunch (should you have any allergies or food restrictions, please advise us)
Apron & kitchen tools

Upon registration you will receive an email regading course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge.

In the event of a cancellation by the Academy, we will refund only the amount of the course but, not the travel or the accommodation (see below the cancellation policy).

DRESS CODE

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.

You must bring your own chef coat. Pants (jeans or solid color wear).

Socks and closed shoes are required to enter in the kitchen-lab.

CANCELLATION POLICY

Cancel less than 15 days and you will not receive a credit or any form of refund.
Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.