ALL COURSES

Masterclass

Course on specific topic, heavily discounted for the subscribers

Molded Chocolate Bonbons (most recipes are vegan)

Learn how to make natural chocolate bonbons, no coloring, most of the recipes are vegan. Technology of the ingredients and big focus on the tempering.

Nicolas Botomisy

$297

Courses to purchase separately or included in the Subscription.

Caramel Course

Step by step caramel, how to get the perfect textures of plain, fruit and chocolate caramel, hand dipping and big focus on chocolate tempering.

Nicolas Botomisy

$85

Natural Shine Chocolate Dragée

Step by step, all the components and big focus on chocolate tempering

Nicolas Botomisy

$85

Caramelized Almonds Chocolate Dragée, cocoa powder finish

Step by step, how to make caramelized chocolate dragée cocoa powder finish

Nicolas Botomisy

$85

Pop Corn Dulcey, confectionner glaze finish

Step by step, how to make irregular shapes dragée and confectioner glaze finish

Nicolas Botomisy

$85

Candied lemon paning, double layer, confectionner glaze finish

Step by step, how to make irregular shapes dragée, double layer and confectioner glaze finish

Nicolas Botomisy

$85

Nougat Milk Chocolate dragée, kinako powder finish

Step by step, how to make nougat milk chocolate dragée kinako powder finish

Nicolas Botomisy

$85

Chocolate Bars

Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with focus on chocolate tempering

Nicolas Botomisy

$85

Light Lemon Tart

Step by step, all the components explained and demonstrated

Nicolas Botomisy

$45

Yuzu Mont Blanc

Step by step, all the components and big focus on chocolate tempering

Nicolas Botomisy

$65

Intense Chocolate Tart

Step by step, all the components and big focus on chocolate tempering

Nicolas Botomisy

$45

Ebook Gouter in English and en Français

40 + recipes about snacking and breakfast

Nicolas Botomisy

$20

Triple Chocolates Tart

5 differed textures, steps by steps, all the components and big focus on chocolate tempering

Nicolas Botomisy

$45

Finger Mango Lime Milk Chocolate

Step by step, all the components and big focus on chocolate tempering and mousse making.

Nicolas Botomisy

$45

Puff Pastry

How to get the perfect hand laminated dough, millefeuille and king pie application

Nicolas Botomisy

$85

Viennoiserie, croissant and derivative

Step by step, how to make croissant dough and derivative

Nicolas Botomisy

$85

Parisian Flan

How to get the perfect parisian flan, eggless chocolate flan, blueberry cream cheese fan and vanilla caramel flan.

Nicolas Botomisy

$85

Travel cakes

How to get travel cakes with great textures which last long!

Nicolas Botomisy

$149

Napolitan Style Pizza

How to achieve a great result of Pizza in a Convection oven!

Nicolas Botomisy

$45

All Access Subscription (best value for money)

Worth more than $1300

-Content added every weeks and sometimes more often

-Private group to exchange about chocolate, pastry....

-Monthly Q&A live session

-Equipment discount

-Special content

-Discount on the big online masterclass to come (once to twice a year)

-Many more...