15-Day Intensive Chocolatier Hands-On Class

Next July and August 2025, create incredible chocolate products alongside Chef Melissa Coppel, Ramon Morató (Creative Director for Cacao Barry), Paul Occhipinti (2018 Chocolate Meilleur Ouvrier de France), Paula Navarrete (Bean to Bar expert), and Nicoll Notter (Head Chef of Chocolate Academy New York) in our most complete Chocolate Hands-On course to date.

This 15-day Intensive Chocolatier Hands-On Class has one goal: to transform your ideas into the knowledge and confidence you need to make chocolate pieces that are unmistakably yours.

The topics you will explore in this class are:

-Ganache Creation and Formulation
-Panning
-Chocolate Showpieces
-Chocolate Spreads
-Enrobed Bonbons
-Molded Bonbons
-Confectionery
-Bean to Bar

Learn how to source and roast cacao beans to perfection, balance your ganache recipes, or carve artistic chocolate pieces that leave everyone in awe.

Each module of this course will help you master a new side of chocolate, fall in love with it even more, and turn it into your means of expression.