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 […]
Holiday Inspired Bonbons
The warming flavors of our favorite holidays shouldn’t be a once-a-year thing. Building on pumpkin pie, eggnog, and pecan pie, Chef Melissa brings you three chocolate treats (two molded bonbons, and one chocolate bar) that perfectly capture the essence of Fall and Winter. Whether you’re starting to plan your seasonal collections now or want your […]
Seasonal Tarts by Garuharu
Let Chef Yun Eunyoung, the mastermind behind Garuharu Seoul, take you behind the details and careful attention to technique and food science that go into two of her stunning tarts. In this class, you will learn how to make her signature Exotic Eggless Caramel Tart, which combines a crunchy coconut streusel, a blond chocolate mousse, […]
Decadent Candy Bars
In this class, Chef Melissa Coppel turns chocolate bars into a conduit for flavor exploration! Using intriguing combinations reminiscent of childhood favorites, popular recipes, and even savory classics, Chef Melissa creates recipes that inspire you to transform your favorite flavors into bold products. This class will cover 3 recipes, starting with Tarts made with an […]
Online Chocolate Enrobing Course | Professional Techniques
Join Chef Melissa as she guides you through 11 essential tips for perfecting the enrobing process in this two-part class. You’ll gain valuable insights and techniques to ensure your creations are flawless every time. If you’re still wondering whether to pre-crystallize your fat-based fillings and ganaches before enrobing, or if you have no idea what […]
Creamy Cacao Butter or “Cocoa Butter Silk” Basics
Seeding with creamy cacao butter (aka “silk”) is our favorite, no-fuzz, pre-crystallization, or tempering technique. In this class, Chef Melissa teaches you how to make and maintain this convenient and essential ingredient, which you can easily prepare with any cacao butter you have in hand. If you always thought tempering chocolate was a cumbersome, long, […]
Turn Leftovers into Delicious Products!
Food waste is banned from our kitchen, so we’re bringing you a class that’s close to our philosophy! Chef Melissa Coppel invites you to this creative class, where you will discover how to respect and give a second chance to the beautiful ingredients you work with to make decadent products. Not only is this […]
Coconut and Passion Fruit Enrobed Bonbons
Coconut and passion fruit are one of those duos that stand out for their deliciousness. These two tropical fruits always create a tangy, nutty, and texture-rich flavor profile worthy of the most delicious desserts. This two-layer enrobed bonbon plays with a toasted coconut almond marzipan (one of Chef Melissa’s favorite confections) and a milk and […]
Chocolate Recipe Versatility
A great recipe can go a long way. Nothing beats taking our favorite confections and seeing how many new products we can make with them. In this Recipe Versatility class, Chef Melissa Coppel mixes and matches three of her favorite preparations –ganaches, marshmallows, and caramels– and rearranges them into 5 distinctive and flavorful recipes. Discover […]
Online Bean-to-Bar Chocolate Course | Olivier Fernández
Just when we start to think that there is little we can do to further expand the possibilities of a great chocolate bar, Olivier Fernández comes to the rescue. Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love for field research in cacao farms, his extensive technical knowledge, and his keen […]