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Choose a Pricing Option

$299/year

Yearly Subscription

Equivalent to US$ 25 per month

-Content added bi-weekly

-All the content from the online school (except the long masterclasses where you will have discounts)

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

-Monthly Q&A live session

-Equipment reduction

-Many more

This is a subscription product billed on a yearly basis until you cancel. Cancel anytime from the account management page.

$35/month

Monthly Subscription

You can stop whenever you want

-Content added bi-weekly

-All the content from the online school (except the long masterclasses where you will have discounts)

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

-Monthly Q&A live session

-Equipment reduction

-Many more

This is a subscription product billed on a monthly basis until you cancel. Cancel anytime from the account management page.

Already Included in the Subscription

Worth more than $1050

All those classes are included, content added every 2 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...

Ebook Gouter in English and en Français

40 + recipes about snacking and breakfast

Nicolas Botomisy

$20

Light Lemon Tart

Step by step, all the components explained and demonstrated

Nicolas Botomisy

$45

Intense Chocolate Tart

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

Nicolas Botomisy

$45

Natural Shine Chocolate Dragée

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

Nicolas Botomisy

$85

Finger Mango Lime Milk Chocolate

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

Nicolas Botomisy

$45

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

Triple Chocolates Tart

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

Nicolas Botomisy

$45

Pop Corn Dulcey, confectionner glaze finish

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

Nicolas Botomisy

$85

Napolitan Style Pizza

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

Nicolas Botomisy

$45

Parisian Flan

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

Nicolas Botomisy

$85

Puff Pastry

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

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

Yuzu Mont Blanc

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

Nicolas Botomisy

$65

Nougat Milk Chocolate dragée, kinako powder finish

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

Nicolas Botomisy

$85

Viennoiserie, croissant and derivative

Step by step, how to make croissant dough and derivative

Nicolas Botomisy

$85

Travel cakes

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

Nicolas Botomisy

$149