Do you struggle to make your most exciting ganache ideas come to life? Are your ganaches delicious, but you can’t seem to extend their shelf life or improve their texture?
Imagine creating and perfecting your ganaches for two days with two of the most acclaimed chocolatiers in the field.
In this two-day Online Live class, you will work alongside Chefs Ramon Morató (Cacao Barry’s global creative director and author of the awarded book Chocolate) and Melissa Coppel to bring your ganaches and bonbons to new heights!
How our Online Live Classes Work
Our Online Live classes allow you to interact with Chefs Melissa and Ramon and ask them your questions (techniques, decoration tips, flavors, tools, ingredients, prices, brands she likes to work with, etc…) on the spot for a supportive and creative learning experience.
You can also post your questions on the forum days after the class, and Chef Melissa will get back to you as soon as possible.
Are you busy on the day of the class? No worries! We’ll send you the class recording, and you’ll have 30 days to watch it, learn at your own pace, and ask all the questions you want in the forum.
Turn your visionary flavor ideas into exceptional ganaches. Enroll now!
Day 1
- On this first day, Chef Ramon welcomes you to the class with an in-depth look at the main ingredient families that interact with chocolate, such as sugars, fats, fruits, alcohol, and additives.
- Then, you will cover one of the most crucial concepts: water content in ganache recipes and the importance of keeping sugars dissolved in them.
- This will lead you to another essential topic: how to use different sugars and polyols (like sorbitol) in your recipes to extend the Water Activity (AW) and shelf life of your bonbon fillings.
- Finally, you will discover why fats are powerful texturizing allies that you should use to improve the final texture of your ganaches.
Day 2
Day two is all about making your ideas and ganaches happen with Chef Melissa!
- Create the recipes you want: give your flavor suggestions to Chef Melissa.
- Then, formulate with her different ganache recipes based on your chosen flavors.
- Apply all the concepts you learned on day 1 to make creative ganaches with strong technical precision.
- Leave the class feeling empowered and knowing how to turn your most inventive ideas into stable and decadent ganaches!
Schedule:
- 9:00 am to 1:00 pm Las Vegas (pacific time zone / USA)
What is included in the tuition fee?
- A recipe book in PDF with all the theory of ganache formulation, water activity, complete methods, and product sketches.
- A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
- A digital Diploma that certifies that you completed the course.
- Digital pictures of all the products made during class.
Recommendations and rules:
- This is an Online Live class. This means you will be able to interact, watch the Chefs work in real-time, and ask all the questions you have, all of which will be answered immediately.
- Our classes are meant to be Demo style, we do not expect students to cook alongside us, we feel this is the best way to get the most out of our experience together.
- Only registered students using the email address they provided during registration will be allowed to join the Class.
- You will have 30 days to watch the course’s recording.
What kind of sugar should you use in your ganache? Is your pricing fair? Are your chocolate bonbons well-formulated?
Many questions come up the more you dive into the world of chocolate.
In this class, Chef Melissa Coppel is here to solve them all!
The logistics are simple: list all the problems, dilemmas, or ideas you’ve had with chocolate.
Then, come share them for two hours with her and other motivated and curious chocolatiers who want technical or creative answers like you.
So, what chocolate questions keep you up at night?
Come solve them in this open Q&A with Melissa Coppel. Enroll today!
If you’re an ingenious Chef who loves reverse-engineering flavors, this online class is the perfect space to start your line of dragées.
Dragées are products with amazing shelf-life and endless options, so they’re the perfect addition to your shop and sweets repertoire.
In the first half of the class, Chef Ramon Morató starts this theory day by revealing his amazing findings for his Relais Desserts creative seminar on dragées (including his salty dragées!).
In the second half, Chef Melissa Coppel gives you all the practical tools you need to make perfect dragées with her recipes.
In this free online-live class, I invite you to reframe this situation.
Since chocolate is scarce these days, let’s find ways to use less or none.
On May 26th, I’ll show you:
1. My tips and tricks (and my recipes) for reducing chocolate use and cost.
2. Other ingredient and recipe alternatives that can still make impressive chocolate treats without the extra chocolate.
3. My favorite low or no-chocolate filling recipes for making high-quality products with outstanding flavor (I will not be making these recipes during the class, but I will be sending you a recipe book with them).
This class book will include recipes from Ramon Morató and myself, so I can’t wait to share them all with you!
Join me in this free online class and let’s find new alternatives for these strange chocolate price times.
There’s a fascinating story behind each chocolate bar waiting to be studied.
From the plantation to the transportation of cacao, all the steps this fruit goes through before turning into a bar require an adventurous spirit, open communication with the farmers, and technical precision.
In this online class, bean-to-bar expert Paula Navarrete invites you to explore all the people, processes, details, and challenges that make chocolate possible.
As the former Director of Chocolate Production at Dandelion Chocolate San Francisco and in her current position in Cacao Latitudes (a specialty cocoa supplier that links chocolate makers with extraordinary cacao), Navarrete has been behind the sourcing of origin cacao and the production of unique chocolate that leaves a positive impact in cacao-producing communities.
This bean-to-bar class is your turn to discover the places where you can find your first beans, roast them, grind them, and conch them into balanced and delicious chocolate.
Make your craft chocolate a true reflection of the beauty of the cacao beans you want to celebrate.
If you feel lost trying to figure out your production model, or if you’re struggling with productivity, Chef Melissa has made this class for you.
In this online-live course, she will share with you the simple practices that have led to massive quantity and quality improvements in her production.
Here you will learn how to organize your work space, create beautiful and production-friendly decorations, and organize your time in a way that works for you and your results.
Changing the formulation of your ganaches, especially if you’ve carefully tuned them for years, can always lead to unexpected results.
Even more so if you have to veganize your formulas!
In this online-live class, you will explore the formulation essentials you need to know to turn any ganache into a delicious, smooth, balanced vegan version.
Melissa will give you ingredient swaps and other important tips you can use to turn your veganized ganaches into successful recipes that can reach more customers.
In this 2-day online-live class, Chef Melissa teaches you how to make flavored plant-based chocolate couvertures and molded bonbons from scratch.
With her simple bean-to-bar techniques, you can take your favorite fruit flavors and craft them into surprising vegan flavored chocolates.
Additionally, you will make 4 molded bonbon recipes in this class; an excellent excuse to explore the fundamentals of ganache formulation.Â
Make vegan chocolates that steal the show with Melissa Coppel.
How does flavor work? Why does something taste “right,” while some combinations are just too peculiar or bland to enjoy?
Flavor is everything to us. It’s the sharpest tool we have for creating memorable desserts. But we understand so little about it.
Adrian Ciaurriz studied, worked, and taught in one of the places where flavor was not just an intuition, but a topic of scientific and creative research: Espaisucre (the world’s first dessert-only restaurant).
From Chocolate Academy (Barcelona) to now Noma, Adrian explores the science of flavor with each bonbon, confection, or plated dessert he creates.
In this Online-Live class, he gives you the tools to go beyond established ideas about which ingredients “just go well together” as he invites you to take thought-out creative risks with the flavors of your desserts!
The core of this class is to understand how sweetness interacts with other tastes, textures and aromas based on Chef Adrian’s experience with Espaisucre’s flavor system and his own delicious experiments.
Chef Ciaurriz will also give you deconstrustructed examples of desserts he’s created to show you how you can apply his methods to your creative process.
Invent sweets that taste and feel balanced, ingenious, and that show how well you know your ingredients.
