Chef Melissa just launched her new dragée collection!
This experience was ripe with flavor ideas, trial and error, and valuable insights.
This is why she has teamed up with Ramon Morató to bring you a new Online Live class: “How to Create a Mouthwatering Dragée Collection.”
If you’re an ingenuous Chef who loves reverse-engineering flavors, this class is the perfect space to start your line of panning items.
Whether it’s your go-to breakfast, a traditional dish from your culture, or the cereal you snack on every day, dragées are a versatile way to reinvent those meaningful flavors and turn them into an exciting, crunchy bite.
On Day 1, Chef Ramon starts this theory day revealing the amazing findings he’s made for his Relais Desserts creative seminar on dragées.
On Day 2, Chef Melissa gives you all the practical tools and steps you need to make perfect dragées (like using a Kitchen Aid mixer for a DIY drum). She will also share 3 different dragée recipes with you.
Create a dragée collection that gives you room for exploration and makes your customers come back for your confections. Enroll now!
Day 1
Dragée Theory by Ramon Morató.
Day 2
Dragée recipes with Melissa Coppel.
Schedule:
9:00 am to 12:00 pm Las Vegas (pacific time zone / USA)
What is included in the class?
A recipe book in PDF with all the theory of ganache formulation, water activity, complete methods, and product sketches.
A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
A digital Diploma that certifies that you completed the course.
Digital pictures of all the products made during class.
Recommendations and rules:
Our classes are meant to be Demo style, we do not expect students to cook alongside us, we feel this is the best way to get the most out of our experience together.
Only registered students using the email address they provided during registration will be allowed to join the Class.
You will have 30 days to watch the course’s recording.
Our Online Live classes allow you to interact with Chefs Melissa and Ramon and ask them your questions (techniques, decoration tips, flavors, tools, ingredients, prices, brands they like to work with, etc…) on the spot for a supportive and creative learning experience.
You can also post your questions on the forum days after the class, and Chef Melissa will get back to you as soon as possible.
If you’re busy on the day of the class, we will send you the class recording. You will have 30 days to watch it.
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...
CHEF COURSES
CHEF COURSES
9001 W Sahara Ave
Las Vegas, NV 89117
O: +1 702-850-4118
F: +1 725-251-6670
info@melissacoppel.com
