Chef Marc offers specialized chocolate workshops and interactive demonstrations for culinary schools, professional kitchens, and industry events. His sessions focus on combining solid technical knowledge with practical application, helping participants understand both the science and artistry behind chocolate work. Through these classes, students gain confidence, creative direction, and real-world production skills.

Class topics may include:

• Developing and structuring a professional chocolate or confectionery line.

• Techniques for creating stable ganache recipes, including preservation and storage methods.

• Practical training using commercial chocolate tools such as tempering equipment, enrobing systems, vibrating tables, and automated tempering solutions.

• Improving efficiency in chocolate production, including workflow organization and problem-solving strategies.