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.
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:
An incredible opportunity to submerge yourself in the amazing world of chocolate, and learn from some of the best Chocolatiers in the world!
Eight intense days, and a very complete Hands-On program that will cover EVERY topic in chocolate making: Ganache formulation, glossy molded bonbons, enrobed bonbons, American style candy bars, vegan couvertures, panning and chocolate showpieces
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.
An incredible opportunity to submerge yourself in the amazing world of chocolate, and learn from some of the best Chocolatiers in the world!
Eight intense days, and a very complete Hands-On program that will cover EVERY topic in chocolate making: Ganache formulation, glossy molded bonbons, enrobed bonbons, American style candy bars, vegan couvertures, panning and chocolate showpieces
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.
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.
