3 days Master Class 27, 28 & 29/09/19 with Vincent Vallée


Intensive hands on Master Class (duration 3 days), September 27th, 28th & 29th, 2019 (9 AM - 6 PM). Price: 900 euros. 

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Vincent Vallee stepped into the Pastry world from early age thanks to his parents, owners of a Michelin Guide Restaurant called Villa Dilecta.

He quickly got attracted by the creativity of pastry and started his apprenticeship at the age of 15 with Jean Claude David (MOF).  After completion of his pastry diploma with honours he got accredited the title of Best Apprentice of Vendee, France.

For three years he worked with Patrick Gelencser, a passionate chocolate master and discovered the very meticulous and rigorous work of the “Bean to Bar”. With his friend and colleague, Romain Alain he decides to concentrate his work on chocolate and in 2011, he got rewarded second price of the ‘Cabosse D’Or’, in Chocolate Sculpture category.  This first experience motivated him even more to compete and challenge himself. Since then, it is always with the desire of open mindedness and curiosity that he approaches his job.

To expand his expertise, he moved to the South West of France and became executive pastry chef for the famous pastry shop owned by Thierry Bamas, world champion pastry chef for iced deserts.

Encouraged by Thierry, Vincent registered to the Criollo Trophy and won the first prize allowing him to qualify for the French finale of the World Chocolate Masters.

Thanks to his hard work and high expectations he becomes champion of the world at the chocolate masters in Lyon and quickly obtains with honours the title of Best Chocolate Maker of the world.

This high recognition,  his curious and voluntary mind lead him to surpass himself every day, improving his technique and renew his discoveries to stay at his best.

Vincent shares his expertise and chocolate passion with enthusiasm during conferences and demonstrations around the world.

LEARNING: Students will learn how to make the preparations mentioned below. They will not only learn the recipe, they will also learn the most essential techniques for creating cakes, temperatures, textures, flavour balance, stabilization, product integration, all knowledge to be implemented when making any cake recipe in the future. Open to any level of experience



Pâte à choux chocolat,

Crémeux chocolat pure pâte de cacao

Nougatine au grué de cacao

2) GHANA AGRUMES                         

Croustillant noisette

Biscuit orange

Mousse chocolat lactée noisette orange

Crémeux mandarine calamansie


3) GLYCINE                                                          

Pâte sucrée amande

Ganache framboise

Biscuit fraise

Mousse cassis violette

Confit de fraise



Biscuit chocolat imprimé pâte à cigarette

Ganache chocolat noir pure origine pérou

Compotée d’orange fraiche entire

Crunchy noisette



Pâte sucrée chocolat

Caramel « bonbon »

Fines feuilles de chocolat 70%


Croustillant noisette

Biscuit chocolat 100%

Fines feuilles de chocolat 70%

Crème diplomate passion/mangue

Crémeux chocolat noir

Compotée passion mangue banane vanille



Croustillant noisette pécan

Compotée citron vert ananas

Guimauve noix de coco



Glaçage chocolat noir rochers amande

Pâte sucrée chocolat

Crémeux vanille

Confit fruits rouges

Mousseux marrons

Vermicelle marrons rhum



Croustillant citron

Mousseux nougat

Confit framboise rose

Crème ganache montée Vanille citron


10) PARIS-BREST                                 

Pâte sucrée amande

Croustillant noisette

Crémeux gianduja noisette

Choux coulant praliné

Crème paris-brest



Cake chocolat

Ganache intense pure origine

Grué de cacao caramélisé



Croustillant citron

Biscuit citron vert

Crémeux citron

Crème ganache montée vanille citron

Coulis de yuzu


13) ARRIBA NOIR                                

Coque de chocolat noir (finger)

Croustillant amandes/noisettes

Crémeux caramel

Biscuit chocolat 100%

Crémeux chocolat 100%


14) Bonbon réalisé lors du concours WCM (prix du meilleur bonbon moulé au monde) (ganache passion banane, croustillant noisette)

15) Bonbon Caramel cassis Violette

16) Bonbon Ganache ivoire Yuzu

17) Bonbon Ganache thé fruits rouges

18) Bonbon Ganache earl Grey

19) Bonbon Ganache noix de coco/citron vert

At the end of the class all the desserts will be distributed between all the students and we will also taste them between all the participants.

The decorations could change, depending on chef decision.

Venue for workshops:

Escuela de repostería creativa “El món dolç de Claudia”

Calle Castelao, 167 (a 100 mts del Centro Comercial Gran Vía 2)

08902 – Hospitalet de Llobregat – Barcelona

The price of the master class includes:


Translator French - English - Spanish

Pasta, pizza & pollo menú

Direct and personal supervision of the chef

17 places available

Certificate of attendance 

** The course will take place with a minimum of 12 people. If you have to buy a ticket for your flight, train or bus, please contact us and ask if the class have reached the minimum number of people needed to run the class.

Such as workshops, each student will leave the course with their own work and having learned the techniques taught by the cake designer.

In order to book your place, please issue payment of 900 euros, refering your full name and surname (will be the name to be showed in the certificate). 

Cancellation policy: 

By the organization: if the course is canceled by the organizers, the student will receive a refund of the amount paid by him/her to date. 

By students: there is no possibility of refund if the student cancels his/her attendance. 

In any case the organization will bear the expenses incurred by the student for the completion of the course (accommodation costs, flights, diet, transportation).

All the courses will be confirmed 15 days before the class date, so if you need to buy a flight, please ask us first to check if the class has reached the mínimum number of students.


-The places will be allocated in order of registration.

-The money paid is valid only for the date of the workshop and is not refundable. 

-The reserved space is not transferable to another person if you can not attend the course. 

-It is not allowed to take pictures of the step by step in class. 

-It is not allowed to film the class.

-The fact of attending the above courses PROVIDES NO rights to the content and identical reproduction thereof without permission from the chef.

-The participants receive these instructions and the conditions described here are understood as accepted.

-People who need accomodation, can contact Hotel Porta Fira **** (email for bookings reservas.portafira@h-santos.es) or Hotel SB Plaza Europa (reservations.plazaeuropa@sbhotels.es).

-If you need a taxi service, please ask us sending an email to info@elmondolcdeclaudia.com


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3 days Master Class 27, 28 & 29/09/19 with Vincent Vallée

3 days Master Class 27, 28 & 29/09/19 with Vincent Vallée

Intensive hands on Master Class (duration 3 days), September 27th, 28th & 29th, 2019 (9 AM - 6 PM). Price: 900 euros. 

Write a review