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COURSES

Paul Occhipinti

Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert

Paul Occhipinti COURSES

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Hands On

5 days

Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

Chocolate Bootcamp with Melissa Coppel and Paul Occhipinti August 2025

BY Melissa Coppel, Paul Occhipinti

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Discover our world-renowned guest chefs

Melissa Coppel

CEO Founder

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Andrés Lara

Pastry Chef

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Ramon Morató

Cacao Barry's Global Creative Director

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Daisuke Yamanouchi

Bean to Bar Expert and Cacao Barry Ambassador for Japan

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Frank Haasnoot

Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.

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Daniel Álvarez

Owner of Dalúa de Elche (Alicante)

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Josep Maria Ribé

Director of Chocolate Academy Barcelona

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Enric Monzonis

Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.

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Raúl Bernal

Winner of Lluís Santapau 2011 Trophy

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Francisco Migoya

Head of Pastry at Noma, Copenhagen.

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Olivier Fernández

Founder of MXBCN Bean to Bar Chocolate

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David Gil

Owner of I+Desserts and Pastry Chef

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Benoît Cornet

Pastry Chef

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Yun Eunyoung

Owner of Garuharu Seoul and Éclair Expert

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

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Gilbert Peña

Executive Pastry Chef for Joel Robuchon (Las Vegas)

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Ramon Perez

Executive Pastry Chef - Puur Chocolat (Sacramento, CA)

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Karina Rivera

Pastry Chef

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Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma

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Paula Navarrete

Bean-to-bar Expert at Cacao Latitudes

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Paul Occhipinti

Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert

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