Do you have any chocolate questions you struggle with?
In this interactive Chocolate Production Q&A Class, award-winning chocolatier Melissa Coppel opens the floor to answer all your most pressing questions about chocolate making, business, and creativity.
Whether you’re struggling with ganache formulation, unsure about pricing, or simply want to discuss production challenges, this live session gives you the chance to get personalized guidance directly from Chef Melissa.
The concept is simple — bring your list of chocolate-related problems, ideas, or dilemmas, and join other passionate chocolatiers for a two-hour session packed with expert insights, practical solutions, and real conversations.
From texture and shelf life to decoration and workflow optimization, no chocolate question is off limits.
Enroll today and take advantage of this unique opportunity to troubleshoot your chocolate creations with one of the most respected names in the industry.
In this class, Chef Melissa will answer key questions such as:
How do I make my dark chocolate extra shiny?
Will the fat from my previous batch of bonbons make my new batch shiny?
Will washing my molds damage them?
Do I have to wait between sprays?
Do I always have to temper my ganache?
Will adding alcohol to my ganache extend its shelf life?
How can I avoid fat bloom?
How can I tell if my ganache recipes are well-formulated?
Are there any softwares I can use to formulate my ganache recipes?
How can I work with chocolate in dry or humid places?
Why do my bonbons keep leaking?
Which appliances/tools are essential for chocolate?
How can I organize my chocolate work space?
How can I structure my work days?
Should I make everything from scratch?
How can I ship my chocolate products?
How can I reduce waste in my production?
How do I choose which chocolate products to offer?
Should I sell wholesale or retail chocolates?
What’s included in the tuition fee?
Recommendations and rules:
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