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Enrobed Bars and Snacks

DURATION

4 hours

PRICE

$400 (USD)

CATEGORIES

Candy Bars
Chocolate Treats
Confections

On Demand Class

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Tired of the same chocolate bar flavors?

This enrobed bars and snacks class by Melissa Coppel and Andres Lara is perfect for those looking to add a touch of creativity to their chocolate collections.

We will focus on products that are fun, unique, easy to make, and especially that have a great shelf life.

Vegan “Twix” bars, Bacon and Pretzel bars, and a Rice Krispies Treat (for grown-ups, but who’s judging?) even; these are the types of products we believe customers are looking for. They are indulgent, fun, and easy to pack and carry.

That is what our Chocolate Snacks is all about: giving you elevated, but nostalgic, versions of the products you and your customers can’t say no to.

Enroll now!

PROGRAM

  • Vegan “Twix”
  • Rice Krispies Treat (for grown-ups!)
  • Bacon and Pretzel bars
  • “Kunefe” Bar
  • Marshmallow and Gianduja

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book of Enrobed Bars and Snacks in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together. 

Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

Melissa Coppel

CEO Founder

World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

MORE INFORMATION

VIP

YEARLY / $1,950.00

MORE INFORMATION

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      Know our 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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