Learn how to make a variety of chocolate confections ranging from bonbons to ganache, nougat and more.


The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India


Rs. 4,500.00 per person



About this experience

May 22nd - 23rd | 2pm- 6pm |
In our interactive-demo style online chocolate making class, Chocolatier and Chef Sanjana Patel of La Folie will teach you how to make a variety of chocolate confections ranging from healthy and artisanal chocolates including bonbons, ganache and more. You will learn the basic theory of assorted chocolate making along with some exciting new techniques such as modern spray painting, layered ganache with confections such as marzipan, paté de fruit and praline. An introduction of tempering chocolate skills, products storage and maintaining shelf life will also be taught.

What you will learn:
- Breakfast praline bar
- Layered pistachio and almond-hazelnut gianduja
- Vegan Palet d’or ganache
- Hazelnut praline bonbon with tropical pate de fruit
- Lime caramel and basil bonbon
- Raspberry ganache Madagascar bonbon with cocoa nib berry praline
- Mango saffron bonbon with pistachio marzipan
- Tiramisu bonbon

-This class will be conducted on Zoom.
-Participants will receive all necessary information on their registered email address once they sign up for a class.
-A recipe pdf will be provided to all participants upto TWO HOURS BEFORE the class.
- Recipes are subject to change due to availability of ingredients.
- In case of any queries, reach out to us on theclassroom@lafolie.in
-This class will be conducted over one day for 5 hours

Your Host

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As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.

At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.