Hands On | Chocolate Bootcamp March 2025

If you’ve always wanted to learn the endless possibilities confectionery and chocolate have to offer, this hands-on class in our school is your perfect option. 

PROGRAM

Day one (Online-Live): Will be all about Ganache Formulation with Cacao Barry’s creative director, Chef Ramon Morató! Chef Morató will be joining us live from Spain to cover every detail we should know about the ingredients we normally use in ganaches: their properties, use, source, emulsification, Aw, and sweetening power, as well as the importance of combining sugars. Then take all this information and learn how to formulate well-balanced ganache recipes with the texture and shelf life you are looking for. The second part of the day will be more hands-on, since you will get to make all the ganache recipes you formulated earlier that day to start setting your creations in motion. Chef Morató will answer all your questions and give you advice on how to perfect your ganache.

 

Day two (Hands-On): This day will be spent with Chef Melissa doing what she is most well known for: Glossy Molded Bonbons! Learn first a variety of colorful and intricate spraying techniques, to then produce bonbons with unique fillings like marshmallows, an assortment of ganaches, caramels, pralinés, dujas, compotes, marzipan, etc. Some of the products you will be making with her are:

  • Matcha Passion & Vanilla Bean Ganache
  • Passion  Pie: Vanilla Marshmallow, Passion Fruit Ganache and Cookie Crust
  • Bourbon Lapsang Souchong Ganache & Pecan Praliné
  • Crème Brûlée: Vanilla Custard Ganache & Caramel Crystals
  • Honey & Black Truffle Ganache

 

Day Three (Hands-On): Chef Melissa will teach you the art of enrobed bonbons. You will learn all the factors that affect the precision and shine of your enrobed bonbons, including room temperature, off-temper chocolate use, and fat bloom. You will also learn how to coat them using an enrober with a cooling tunnel, the ultimate chocolatier’s dream setup!

  • Lychee Tea Marzipan & Dark Chocolate Ganache | Vegan
  • Raspberry Jelly & Peanut Butter Ganache
  • Crunchy Piedmontese Gianduja
  • Mont Noir: Chestnut Marzipan & Rum Ganache

 

Day Four (Hands-On): Is all about American-style candy bars and panning! Join Chef Coppel as she teaches you how to make the most indulgent versions of all the American classic bars like vegan “Snickers,” “Twix,” “Butterfinger,” and “Milky Way”.

  • “Twix” Chewy Caramel & Sable Cookie
  • PB & J Tarts: Raspberry Jam, PB Duja, and Puffed Rice Crisp
  • Kunefe Bars: Pistachio Saffron Marzipan & Orange Blossom Ganache
  • Pecan Pie: Maple Caramel & Pecan Praliné
  • Chewy Caramel & Cacao Nib Nougat
  • Vegan “Snickers”: Soft Caramel & Peanut Duja

 

On Day Five (Hands-On): Explore the world of confections and dragées with Chef Melissa. This day, you will make bite-size confections with unique centers like gooey caramel, marzipan, marshmallow, and caramelized nuts. Chef Melissa will also teach you how to make your panning machine with a Kitchen Aid mixer and how to use shellac. Chef Coppel will also provide many ideas on how to pack all these great products.

  • Caramelized Hazelnuts & Millefeuille Chocolate 
  • S’Mores: Marshmallow and Graham Cookie Chocolate
  • Crème Brûlée Almonds: Vanilla Bean Chocolate and crushed Caramel 
  • Glossy Pistachios with White Chocolate and Matcha | Shellac 

 

On Day Six (Hands-On): Chef Melissa will reimagine traditional bonbon making to teach you how to make the most indulgent vegan glossy bonbons, using natural colors, as well as vegan fillings and couvertures, all made from scratch. You will also create indulgent and versatile confections such as caramels, dragées, marshmallows, candied oranges, and a variety of spreads.

  • Piña Colada Chocolate Bars
  • Brown Sugar and Oatmeal Chocolate Bars
  • Pecan Pie Bonbons: Chocolate-less Pecan Ganache & Pecan Marzipan
  • Cherry Jam & Pistachio Praliné
  • Soursop Compote & Soursop Ganache

Hands on | Chocolate Bootcamp 2 July-August 2025

We can’t read the future yet.

But if you want yours to be in chocolate, we predict Summer 2025 is the moment.

This July and August, create incredible chocolate products alongside
Chef Melissa Coppel, Ramon Morató (Creative Director for Cacao Barry),
and Paula Navarrete (Bean to Bar expert and former Director of Chocolate
Production at Dandelion Chocolate, San Francisco) in our second
Chocolate Bootcamp of the year.

This 6-day 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 Formulation
  • Panning and Dragées
  • Molded Bonbons
  • Vegan Bonbons and Couvertures
  • Enrobed Bonbons and Candy Bars
  • Bean to Bar

Learn how to source and roast cacao beans to perfection, balance your
ganache recipes, or mold artistic bonbons 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.

Chocolate Bootcamp with Melissa Coppel and Ramon Morató August 2024

If you’ve always wanted to learn the endless possibilities confectionery and chocolate have to offer, this hands-on class in our school is the perfect option. 

PROGRAM

Day one (Online-Live): Will be all about Ganache Formulation with Cacao Barry’s creative director, Chef Ramon Morató! Chef Morató will be joining us live from Spain to cover every detail we should know about the ingredients we normally use in ganaches: their properties, use, source, emulsification, Aw, and sweetening power, as well as the importance of combining sugars. Then take all this information and learn how to formulate well-balanced ganache recipes with the texture and shelf life you are looking for. The second part of the day will be more hands-on, since you will get to make all the ganache recipes you formulated earlier that day to start setting your creations in motion. Chef Morató will answer all your questions and give you advice on how to perfect your ganache.

 

Day two (Hands-On): This day will be spent with Chef Melissa doing what she is most well known for: Glossy Molded Bonbons! Learn first a variety of colorful and intricate spraying techniques, to then produce bonbons with unique fillings like marshmallows, an assortment of ganaches, caramels, pralinés, dujas, compotes, marzipan, etc. Some of the products you will be making with her are:

  • Matcha Passion & Vanilla Bean Ganache
  • Passion  Pie: Vanilla Marshmallow, Passion Fruit Ganache and Cookie Crust
  • Bourbon Lapsang Souchong Ganache & Pecan Praliné
  • Crème Brûlée: Vanilla Custard Ganache & Caramel Crystals
  • Honey & Black Truffle Ganache

 

Day Three (Hands-On): Chef Melissa will teach you the art of enrobed bonbons. You will learn all the factors that affect the precision and shine of your enrobed bonbons, including room temperature, off-temper chocolate use, and fat bloom. You will also learn how to coat them using an enrober with a cooling tunnel, the ultimate chocolatier’s dream setup!

  • Lychee Tea Marzipan & Dark Chocolate Ganache | Vegan
  • Raspberry Jelly & Peanut Butter Ganache
  • Crunchy Piedmontese Gianduja
  • Mont Noir: Chestnut Marzipan & Rum Ganache

 

Day Four (Hands-On): Is all about American-style candy bars and panning! Join Chef Coppel as she teaches you how to make the most indulgent versions of all the American classic bars like vegan “Snickers,” “Twix,” “Butterfinger,” and “Milky Way”.

  • “Twix” Chewy Caramel & Sable Cookie
  • PB & J Tarts: Raspberry Jam, PB Duja, and Puffed Rice Crisp
  • Kunefe Bars: Pistachio Saffron Marzipan & Orange Blossom Ganache
  • Pecan Pie: Maple Caramel & Pecan Praliné
  • Chewy Caramel & Cacao Nib Nougat
  • Vegan “Snickers”: Soft Caramel & Peanut Duja

 

On Day Five (Hands-On): Explore the world of confections and dragées with Chef Melissa. This day, you will make bite-size confections with unique centers like gooey caramel, marzipan, marshmallow, and caramelized nuts. Chef Melissa will also teach you how to make your panning machine with a Kitchen Aid mixer and how to use shellac. Chef Coppel will also provide many ideas on how to pack all these great products.

  • Caramelized Hazelnuts & Millefeuille Chocolate 
  • S’Mores: Marshmallow and Graham Cookie Chocolate
  • Crème Brûlée Almonds: Vanilla Bean Chocolate and crushed Caramel 
  • Glossy Pistachios with White Chocolate and Matcha | Shellac 

 

On Day Six (Hands-On): Chef Melissa will reimagine traditional bonbon making to teach you how to make the most indulgent vegan glossy bonbons, using natural colors, as well as vegan fillings and couvertures, all made from scratch. You will also create indulgent and versatile confections such as caramels, dragées, marshmallows, candied oranges, and a variety of spreads.

  • Piña Colada Chocolate Bars
  • Brown Sugar and Oatmeal Chocolate Bars
  • Pecan Pie Bonbons: Chocolate-less Pecan Ganache & Pecan Marzipan
  • Cherry Jam & Pistachio Praliné
  • Soursop Compote & Soursop Ganache


Enroll now!

Hands On | Running a Chocolate Production, September 2024

Starting a wholesale chocolate business is an act of bravery! We know.

Chef Melissa Coppel has experienced, firsthand, the challenges and victories of owning a wholesale chocolate business for the past 10+ years in the competitive city of Las Vegas.

This Hands-On class, however, is all about collaboration and growth, as Chef Melissa works with you to understand your business struggles and dreams.

Chef Melissa will also share with you the secrets, tips, recipes, and lessons she’s learned that have made her chocolate box one of the top picks of The New York Times (2023 and 2024) and Serious Eats (2024).

It doesn’t matter if you currently have a business and are struggling with day-to-day operations, or if you want to take on the adventure of opening your chocolate business. This class is for you!

After this 4-day class, you will master the pillars of any successful chocolate production, such as:

Productivity
2. Costs
3. Flavors
4. Decoration
5. Packaging
6. Branding
7. Storage
8. Shipping

But no class would be complete without a decadent spread of enrobed and molded bonbons crafted and painted to perfection.

During these 4 days, Chef Melissa will share her latest creations with you. These recipes are meant to be beautiful, easy to decorate, shelf-stable, and irresistibly delicious.

With your tweaks, we’re sure these chocolates will keep your customers returning to your shop. After all, business talk shouldn’t interfere with your greatest asset: creativity.

Make sure to turn it into a profitable and personally fulfilling business with Chef Melissa.

We can’t wait to welcome you to our school!

Hands On | Chocolate Bootcamp by Melissa Coppel, Olivier Fernandez and Ramon Morató

Chocolate Bootcamp with Melissa Coppel and Ramon Morató

   For many chocolatiers, Ramon Morató’s book Chocolate has become an indispensable guide for bonbon-making and a testament to this Spanish maestro’s deep knowledge of the craft. Since opening the school, Chef Melissa Coppel has made it a point to collaborate with Chef Morató as much as possible to bring you his remarkable understanding of chocolate theory and artistry. 

This December, he and Chef Melissa will teach you all the steps to creating molded and enrobed bonbons that shine for their technical skill and delicious flavor in this hands-on class in Las Vegas. For two days (and a total of 16 hours), these two chocolate visionaries will work with you to create 12 bonbon recipes that demonstrate the beautiful variety and personal touch that can come to life through bonbons. We’ll provide breakfast and lunch at the school, and we’ll celebrate with a wonderful buffet spread once the class is concluded!

Out of this World Chocolate Bonbons by Melissa Coppel & Ramon Morató

   For many chocolatiers, Ramon Morató’s book Chocolate has become an indispensable guide for bonbon-making and a testament to this Spanish maestro’s deep knowledge of the craft. Since opening the school, Chef Melissa Coppel has made it a point to collaborate with Chef Morató as much as possible to bring you his remarkable understanding of chocolate theory and artistry. 

This December, he and Chef Melissa will teach you all the steps to creating molded and enrobed bonbons that shine for their technical skill and delicious flavor in this hands-on class in Las Vegas. For two days (and a total of 16 hours), these two chocolate visionaries will work with you to create 12 bonbon recipes that demonstrate the beautiful variety and personal touch that can come to life through bonbons. We’ll provide breakfast and lunch at the school, and we’ll celebrate with a wonderful buffet spread once the class is concluded!

Hands-On | Chocolate BootCamp IV-23

Seven intense days, and a complete Hands-On program that will cover EVERY topic in chocolate making: From ganache formulation, to glossy and colorful molded bonbons -including vegan ones- enrobed bonbons, American style candy bars, confections, and panning.

HO-Running a Chocolate Production

The perfect Class for all of those who struggle with their daily chocolate operation, and are desperately looking for answers to their problems. As well as for those of you, who would like to open a Chocolate shop one day, but do not know where to start.

A carefully selected Class program that will include anecdotes, dos, and don’ts, and the overall  insight from Chef Coppel’s previous experience co-owning a wholesale Chocolate business in Las Vegas.

The class will cover the entire process of making Glossy Molded Bonbons.

 

Hands-On Chocolate BooCamp #6

An incredible opportunity to submerge yourself in the amazing world of chocolate.
Seven intense days, and a complete Hands-On program that will cover EVERY topic in chocolate making: From ganache formulation, to glossy and colorful molded bonbons, enrobed bonbons, American style candy bars, vegan bonbons and couvertures, confections and panning. Now, let us explain to you how the seven days will be divided: