Create extraordinary chocolate products that ignite your passion with Chef Melissa Coppel’s Spring Chocolate Bootcamp in Las Vegas.
This 100% hands-on chocolate-making course is designed for professional chocolatiers, pastry chefs, and even beginners eager to learn chocolate techniques.
Whether you are struggling with your production process or simply want to finally master the art of tempering chocolate, this immersive pastry class in one of the most recognized chocolate and pastry schools in the world is tailored for you.
The philosophy of our chocolate bootcamp is simple: Your enthusiasm is the true secret ingredient.
By the end of these five days, you will master both the theoretical knowledge and technical foundations for creating world-class confections and chocolates.
Your journey begins with an online chocolate formulation workshop led by Cacao Barry’s Creative Director, Chef Ramon Morató.
Then, with Chef Melissa Coppel, you’ll perfect the essential skills and techniques of professional chocolate making in our chocolate school in Las Vegas, including:
Wrap this creative week by sampling the confections you crafted with a beautiful buffet, your diplomas, and a glass of champagne.
Discover why students call Chef Melissa Coppel’s Chocolate Bootcamp “a truly transformative experience” and “nothing short of phenomenal.”
Join us today!
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
It’s all about American-style candy bars and panning! Join Chef Coppel as she teaches you how to make the most indulgent versions of American classic bars, like vegan “Snickers,” “Twix,” “Butterfinger,” and “Milky Way.” And bite-sized confections with unique centers like marshmallow and caramelized nuts.
Candy Bars:
Dragées:
On Day Five
Chef Melissa will reimagine traditional bonbon making to teach you how to make the most indulgent vegan glossy bonbons, using natural colors; enrobed bonbons, as well as vegan couvertures, all made from scratch.
Class Size:
Schedule:
What’s included in the class?
Rules Hands-On Class:
Class Level:
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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