Hands On | Chocolate Bootcamp by Melissa Coppel, Olivier Fernandez 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:

Viennoiserie and Panettone

An immersion into the wonderful world of doughs with Daniel Álvarez, an acclaimed Spanish Pastry Chef and Author of Sweet Devotion -a reference book in this topic-

Dani -as we call him– is one of the most genuine, passionate and generous teachers we have hosted at our School. So, his class will the perfect opportunity to immerse  yourself into the incredible world of Viennoiserie and Panettone.

 

Jams and Spreads

Chef Josep María Ribé has spent many years perfectioning the art of fruit preserves, jams, marmalades and water/fat base spreads. No wonder his passion is so contagious!