OD Free Class | Perfectly Thin Chocolate Shells by 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, fuzz-free, acclaimed shells. You will learn how to make shells with a chocolate warmer or with a continuous tempering machine if you want to expand your business and make flawless bonbons. Packed with insightful tips and tricks, this short course will give you the perfect foundation to start playing with colors and finishes in your chocolate products!