Whether you are struggling with a specific step or looking to refine your dragée finish, this technical session is designed to answer your most pressing troubleshooting questions in a single class.
What You Will Learn:
• The Perfect Core: Step behind the bench as Chef Melissa explains different types of centers and their varying levels of difficulty. Learn how to choose the ideal center based on your current experience level.
• Chocolate vs. Fat-Based Panning: Explore the technical differences of working with both. Identifying the most common mistakes for each and, more importantly, the best way to fix them.
• Tips for a Flawless Finish: Master the science behind a perfectly smooth dragée and learn the common causes behind a bumpy finish.
Explore Chef Melissa Coppel’s best tips for dragées class today!
• Chocolate vs. Fat-Based Panning: Explore the technical differences of working with both. Identifying the most common mistakes for each and, more importantly, the best way to fix them.
• Tips for a Flawless Finish: Master the science behind a perfectly smooth dragée and learn the common causes behind a bumpy finish.
Melissa Coppel’s Chocolate and Confectionery School is globally recognized for redefining pastry education with its online, hands-on, and live classes. Every course is designed to give pastry lovers, home bakers, and professionals the knowledge to create world-class desserts and chocolate confections — wherever they are.
CHEF COURSES
