Unlock the secrets of professional panning in our Online Dragée class by Ramon Morató and Melissa Coppel.
Designed for pastry chefs, chocolatiers, and confectionery innovators, this class reveals the creative process behind making perfectly coated dragées with gourmet flavors.
In the first half, Chef Ramon Morató shares his extensive research and insights from his Relais Desserts seminar — including his groundbreaking savory dragée concepts.
Then, Chef Melissa Coppel takes you through her hands-on approach to crafting flawless dragées with unique recipes and impeccable finishes.
You’ll learn how to transform any meaningful flavor — from breakfast cereals to nostalgic snacks — into irresistible, shelf-stable dragées using shellac and natural finishes.
Create your own dragée line that merges creativity, science, and style. Enroll today and elevate your confectionery craft.
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...
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