Dragées Class curricula are often limited to basic chocolate nuts, but this “Panning 2.0” masterclass redefines the category. In this 2-hour specialized on-demand session, Chef Melissa Coppel moves beyond the basics to teach you the architecture of the modern dragée. Joining this Dragées Class means mastering the technical friction and temperature control required to build perfectly spherical, multi-layered treats that are as shelf-stable as they are visually striking.
Designed for dessert entrepreneurs and pastry chefs, this Dragées Class focuses on “Spherical Layering.” You will learn the systems to produce a Dragées Class standard result: a product with a precise ratio of core to coating, finished with natural powders or high-gloss polishing agents that won’t fade over time.
The secret to a professional dragée is the “building phase.” We explore the use of Dujas and chocolate layers to coat various centers, from caramelized nuts to soft fruit pastes. This Dragées Class guides you through the crystallization curves needed inside the panning drum, ensuring each layer bonds correctly without clumping.
Chef Coppel teaches you how to manage the “Airflow and Friction Matrix,” a critical technical skill to prevent the chocolate from melting during the long panning process. Understanding these mechanical variables is what makes this Dragées Class an essential investment for scalable production.
In this section of the Dragées Class, we apply the science to bold, modern flavors:
PB&J Dragées: Mastering the balance of nut fats and fruit acidity.
Coffee & Croissant: Infusing bakery notes into the coating.
Matcha Pistachios: Using natural powders for vibrant, oxidation-resistant colors.
Tropical Pecans: Achieving a crisp, exotic finish.
By the end of this Dragées Class, you will possess the expertise to create a complete line of “snackable” luxury chocolates. You will leave with a system for building flavors and textures that are designed for high-end retail and long-term freshness.
What is included in the class?
Recommendations and rules:
CHEF COURSES
