If you’ve always wanted to learn the endless possibilities confectionery and chocolate have to offer, this Hands-On class is the one.
Our Chocolate Bootcamp is always the perfect occasion to collaborate with some of the most innovative and creative chocolatiers in the field.
This time Chef Melissa teaches alongside Ramón Morató, true experts in chocolate formulation, bonbons, and chocolate-based confections!
During these six intense days, our complete program will cover all the essential skills and techniques of chocolate-making:
-Ganache formulation
-Glossy, colorful molded and enrobed bonbons
-Vegan chocolates
-American-style candy bars
-Confections
-Panning
We will finish our amazing week tasting the confections we crafted with a beautiful buffet, your diplomas, and champagne.
Enroll today; there are only a few spots left!
Day one: Will be all about Ganache Formulation with Cacao Barry’s creative director, Chef Ramon Morató! Chef Morató will be joining us live from Spain to cover every detail we should know about the ingredients we normally use in ganaches: their properties, use, source, emulsification, Aw, and sweetening power, as well as the importance of combining sugars. Then take all this information and learn how to formulate well-balanced ganache recipes with the texture and shelf life you are looking for. The second part of the day will be more hands-on, since you will get to make all the ganache recipes you formulated earlier that day to start setting your creations in motion. Chef Morató will answer all your questions and give you advice on how to perfect your ganache. (Even though Ramon will be joining us from Spain, the class will take place at the school, where you will formulate your ganache recipes with Chef Melissa in the afternoon.)
Day two: This day will be spent with Chef Melissa doing what she is most well known for: Glossy Molded Bonbons! Learn first a variety of colorful and intricate spraying techniques, to then produce bonbons with unique fillings like marshmallows, an assortment of ganaches, caramels, pralinés, dujas, compotes, marzipan, etc. Some of the products you will be making with her are:
Day Three: Chef Melissa will teach you the art of enrobed bonbons. You will learn all the factors that affect the precision and shine of your enrobed bonbons, including room temperature, off-temper chocolate use, and fat bloom. You will also learn how to coat them using an enrober with a cooling tunnel, the ultimate chocolatier’s dream setup!
Day Four: Is all about American-style candy bars and panning! Join Chef Coppel as she teaches you how to make the most indulgent versions of all the American classic bars like vegan “Snickers,” “Twix,” “Butterfinger,” and “Milky Way”.
On Day Five: Explore the world of confections and dragées with Chef Melissa. This day, you will make bite-size confections with unique centers like gooey caramel, marzipan, marshmallow, and caramelized nuts. Chef Melissa will also teach you how to make your panning machine with a Kitchen Aid mixer and how to use shellac. Chef Coppel will also provide many ideas on how to pack all these great products.
On Day Six: Chef Melissa will reimagine traditional bonbon making to teach you how to make the most indulgent vegan glossy bonbons, using natural colors, as well as vegan fillings and couvertures, all made from scratch. You will also create indulgent and versatile confections such as caramels, dragées, marshmallows, candied oranges, and a variety of spreads.
Schedule:
What’s included in the class?
Rules Hands-On Class:
Class Size:
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...
Ramon was born in Manlleu, Barcelona into a family with no connections whatsoever to the world of confectionery. After completing his studies, Ramon Morató began his training in a number...
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