Course Category: Hands-On

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!

HO|Chocolate Bootcamp #5

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:

HO-The best Eclairs in the world by Joakim Prat

While an Eclair it might seem like a simple base product, it can really be transformed into a delicious and delicate dessert. “This is what I strive to do with every éclair I create” says Joakim Prat.

In this Online live Class chef Prat will teach you step by step how to make the perfect pâte a choux dough, then how to bake it to perfection, so it puffs in the oven without loosing its shape. And then you will learn a wide variety of delicious fillings to transform those into the mold indulgent desserts! What are you waiting to join us in this unforgettable experience?

HO-Chocolate BootCamp #4

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.

HO-Panning&Dagrees | Agst22

A flavor driven course where we will explore different panning items with a variety of centers like caramelized nuts, pâte de fruit, cereal and dried fruits. All with different finishes like shellac and different natural powders.

Walk away inspired and with many unique ideas to start a line of products -all with a great shelf life- for your Pastry or Chocolate Shop.

HO-Running a Chocolate Production #3

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.

HO-Glossy Bonbons and Panning

Chef Melissa’s hand on classes are back and she couldn’t be more excited to have you at the School !

Surround yourself in a stimulating and creative space where Chef Melissa will guide you for 4 valuable days through everything that goes behind making striking glossy bonbons and delicious dragées.

HO-Running a Chocolate Production #2

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.

HO-Chocolate BootCamp #3

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: