Alexandre Bourdeaux

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Location:: Canada, Montreal
Date:: 07 Nov 2025 - 09 Nov 2025
Duration:: 3 days
Primary course language:: English
Price:: 1025.00 CAD
Segment:: Artisan Bakery

Chocolate Confectionery

Hotels & Rastaurants
Class size:: 12

Designed for culinary arts professionals, this intensive three-day course with renowned chocolatier Alexandre Bourdeaux will elevate your skills in crafting high-quality chocolate spreads. You will explore a wide range of classic and innovative recipes, refining your techniques to create perfect spreads that are delicious and market-ready.

This course focuses on mastering the technical aspects of chocolate spread-making, including achieving the right texture, flavor balance, and consistency. With Alexandre’s expert guidance, you’ll learn how to work with various bases—chocolate, caramel, fruits, nuts, and exotic ingredients—to create spreads that stand out in both taste and presentation.

Special attention will be given to crafting vegan and reduced-sugar options without compromising quality or flavor.

By the end of this course, you’ll have a repertoire of refined, professional-grade spreads suitable for bakeries, pastry shops, and artisanal production. Whether you are looking to expand your product offerings or perfect your existing recipes, this hands-on workshop will provide you with the skills and knowledge needed to create gourmet spreads that impress.

Who Should Attend:
This class is tailored for professionals in the culinary industry, including chocolatiers, and pastry chefs, interested in mastering the art of chocolate spreads.

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.

Materials Provided
All ingredients, tools, and equipment will be provided. Participants will also receive a comprehensive recipe book and take home a panel of jars of spread created during the course.

After December 31st, the price will be 1250$

Example of recipes:

**Classics**
1. Chocolate
2. Chocolate Hazelnut
3. Almonds/Cookies
4. Crunchy Pistachios
5. Speculoos
6. Caramelized Nuts

**Fruity & Chocolate**
1. Chocolate/Cocoa
2. Orange Marmalade and Chocolate
3. Raspberry Seeds and Melting Chocolate
4. Mandarin-Yuzu-Kumquat Almond Base

**Caramel Bases**
1. Salted Caramel with Tonka Bean
2. Tanzanian Chocolate Caramel
3. Exotic Fruits

**Other**
1. Matcha Tea

**Vegan**
1. Peanut Butter
2. Orange and Pecan Nuts
3. Raspberry and White Chocolate
4. Almonds/Coconut

**Reduced Sugar**
1. Chocolate Hazelnut
2. Almonds

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.