Chocolate enrobing is one of the most essential skills in confectionery.
In the recording of this 5-hour course by Chef Melissa Coppel, you’ll learn how to balance the thinness, pre-crystallization, and cocoa butter content of your couverture to achieve perfectly enrobed pieces every time.
Whether you’re producing at scale or creating small-batch artisan confections, this Online Chocolate Enrobing Course will help you refine your technique, enhance texture, and elevate your enrobed bonbons and confections.
Enroll today!
You’ll explore the secrets behind creating glossy, elegant finishes using both hand dipping and machine enrobing methods.
Through four specific recipes, you will master key textures:
Vegan Bonbons
Mendiant Bars
Layered Caramels
What is included in the class?
Recommendations and rules:
CHEF COURSES
