His signature recipe: irresistible gianduja chocolate rochers with Piedmont hazelnuts.
Total completion time
Completion time
40 minutes
Cooking time
Rest period
3h00
Techniques taught
Using a piping bag
Filling a piping bag
Making an insert
Making base duja
Preparing a crisp
Making a dry caramel
Making gianduja
Piping with a tip
Whipping gianduja
Tempering chocolate
Placing an insert inside a mold
Tempering a praline
Mixing a preparation in a food processor
Scraping a vanilla pod
Crystallizing a chocolate mix
Coating with chocolate
Decorating using a piping bag
Pouring a preparation into a mold
Check out the first segment of this course for free
Étape 1 : Duja base
Paul Occhipinti
Best Craftsman of France (MOF), Chocolatier & Candymaking et Consultant & Educator
Best Craftsman of France (MOF), Chocolatier & Candymaking et Consultant & Educator
Étape 2 : Tempering the chocolate
Étape 3 : Hazelnut praline spherical insert
Étape 4 : Soft milk chocolate gianduja (to be used with a piping bag)
Étape 5 : Crunchy dark chocolate gianduja (to be poured)
Étape 6 : Assembling the gianduja spheres
Étape 7 : partial coating of the gianduja spheres
Étape 8 : Piping a gianduja rose
Paul Occhipinti
Best Craftsman of France (MOF), Chocolatier & Candymaking et Consultant & Educator
Paul Occhipinti is a chocolate chef from Sardinia. In 2018, he was awarded the title of Best Craftsman of France (MOF) in the Chocolate making & Confectionery category.
When he arrived in France, he studied pastry, chocolate and ice cream making. During his youth, Paul was able to learn from MOF Chocolatiers such as Christian Camprini and Nicolas Cloiseau. At the tender age of 16, he met Christian Camprini who instilled in him his love of chocolate and the world of French excellence.
Young and very talented, the Chef worked for the incredible Eden Roc hotel in Antibes as Chef de partie. Then, at the age of only 26, he was awarded the prestigious MOF title.
Attracted by the craftsmanship of chocolate making, as well as its playful, regressive and gourmet side, it was quite natural for him to launch his own artisanal chocolate factory, 'Nico et les chocolats' in 2020, which aims to transport us to a childlike world. Mindful of being environment-friendly and wanting to respect the products he uses; his creations are certified organic and fair trade. Paul is also a trainer at the most important gastronomic schools in France and abroad, teaching professionals in the field.
For VoilaChef, Paul Occhipinti reveals his secrets and shares with us how to make a soft cocoa and rum flavored marshmallow, a crunchy praline-filled bar with a touch of salt, and his signature Piedmont hazelnut & Gianduja rocher.
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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Great online training platform.
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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Max
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January
2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
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The courses are well explained and varied. It helps me evolve and understand some of my mistakes! And get out of my comfort zone
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Super cours en ligne très didactique. Voilà chef sait également faire vivre sa communauté. Je recommande!
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Je trouve que le site est parfait! De magnifiques recettes de Chefs reconnus accessibles à tous!
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
MA
Max
9
January
2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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