Create extraordinary chocolate products that ignite your passion with Chef Melissa Coppel’s May 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.
Then, with Chefs Melissa Coppel and Michael Recchiuti, 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
This day will be all about Ganache Formulation with Chef Melissa! We kickstart the bootcamp with a full grasp of all 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. In the second part of the class, formulate your ganache ideas with Chef Melissa; it’s the perfect way to bring your chocolate ideas to life with a solid theory foundation.
Day two
This day will be spent with Chef Melissa doing what she is most well known for: Glossy Molded Bonbons! Learn 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 Michael Recchiuti 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.
Need to pay in installments?
Email us at info@melissacoppel.com, and we’ll do our best to help you!
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...
Recchiuti Confections, founded by trained pastry chef Michael Recchiuti, exclusively offers custom-blend chocolates, meticulously crafted by Valrhona to match Michael’s discerning palate. The distinct flavor profiles are entirely unique, inspired...
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