Spring 2026 Chocolate Bootcamp with Melissa Coppel
Ganache Formulation Class June 2025
Q&A: Ask All Your Chocolate Production Questions!
Online-live: Make Your Chocolate Production More Efficient February 2025
Online-live: Ganache Formulation November 2024
Free Class: Creative Ideas for Expensive Chocolate Times May 2025
Bonbon Color Study by Melissa Coppel
Perfectly Thin Chocolate Shells
Are you passionate about making breathtaking bonbons with perfect shells? So is Chef Melissa Coppel! Chocolate shells are the beginning of every great bonbon. In this new addition to our free technique videos and books, Chef Melissa walks you through the steps of making her thin, glossy, acclaimed shells. You will learn how to make […]
Cuba Libre Enrobed Bonbons
Rum, water, lime, sugar, and a touch of cola are all you need to make a bonbon version of the laid-back and delicious Cuba Libre cocktail. As if the fresh flavors of these liquor bonbons weren’t enough, Chef Josep Maria Ribé walks you through a traditional bonbon-making technique using only cornstarch. Learn how to use starch to […]
Online-Live: Bean-to-bar by Olivier Fernández March 2024
Olivier Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love of fieldwork in cacao farms, his extensive technical knowledge, and his keen sense of flavor translate into perfectly executed artisanal chocolates that respect the many nuances of cacao at his bean-to-bar atelier, MXBCN. In this Online-Live class, you will learn all the necessary steps to make […]