Running a Chocolate Production II

A class where Chef Melissa will share with you all the things she wishes she had known when she first started in the wholesale chocolate business. When we say everything, we really mean everything! A few years ago, Chef Melissa supplied all the casinos in Las Vegas and many other hotels throughout the U.S.

This meant perfecting how and when to make hundreds of thousands of bonbons to make sure they were all perfect for her customers… This class is for those who currently have a business and are struggling with their daily operations and looking for answers to their problems.

It is also for those who want to open a chocolate shop one day and want to start off on the right foot. Decorations that are colorful and beautiful (but take no more than two steps to make) are also a topic that Chef Melissa will discuss. You will also cover important topics such as: cost, packaging, branding, storage, shipping and productivity: the works!

But this Running a Chocolate Production class would not be complete without an exciting list of 11 recipes (including enrobed and molded bonbons) like a Piña Colada Ganache or a Tiramisu Bonbon that will keep your customers coming back to your shop. After all, business talk shouldn’t interfere with our greatest asset: creativity!