Elevate your confectionery game in this comprehensive online masterclass dedicated to the sophisticated world of enrobed bonbons.
Led by world-renowned chocolatier Melissa Coppel, this course dives deep into the delicate balance of technical precision and creative flair required to achieve the “perfect enrobage.”
Whether you are a professional pastry chef or a dedicated chocolatier, you will learn how to transform simple ganache centers into edible works of art using accessible yet professional decoration techniques.
This class focuses on high-impact, efficient decoration methods that guarantee a professional finish every time. You’ll explore:
The Perfect Enrobage: Deep dive into chocolate tempering, viscosity, and the physics of achieving a thin shell.
Transfer Sheet Magic: How to apply patterns flawlessly without smudging or air bubbles.
Dipping Fork Textures: Mastering signature “fork marks” and elegant swirls.
Acetate & Texture: Using acetate sheets to create modern and sophisticated shapes.
Artistic Tools: Creative applications using sponges, stamps, and squeeze bottles for bespoke designs.
Enroll today!
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
