Course Category: Online Live Class

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.

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!

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!

A crunchy, airy texture. A subtle almond taste. Inviting fillings and bright colors.

Macarons hold a special power over everyone. There’s no question why: they need to strike a magical balance between a luxurious “cookie” and carefully thought-out flavors.

Few chefs in America have perfected this macaron balance quite like Karina Rivera. The founder of Sweets with Love (2020) and Women Chef 305, Chef Rivera has elevated this classic pastry with bright, seasonal flavors that evolve into luxurious pieces.

This October 18, join Chef Karina as you and her make seasonal macarons with surprising flavors and rich technique know-how.

In this Online Live Class, you will start with a historical overview of macarons, from their Italian origins to their role in the French Revolution.

Then it’s all about trouble-shooting. Have your macarons ever turned out flat, lopsided, sticky, or cracked?

Chef Karina has seen it all, so she will explore the common mishaps that tend to happen when baking these meringue-based cookies.

Finally, make 4 of her most exciting recipes:

1. Raspberry Cheesecake Macarons

2. Rocher Macarons

3. Caramel Macchiato Macarons

4. Key Lime Pie Macarons

Remember that if you cannot watch the class on the 18, you will have 1 month to watch the recording at your own pace.

Have any questions? Post them there and Chef Karina will get back to you to make sure macaron issues are a thing of the past.

Join now and become a macaron innovator with Chef Karina Rivera!

Have you ever tried to paint your molds with bright colors only to end up with dull shells? After this class, that will never happen to you again.

Chef Melissa is a master in understanding how color and chocolate interact to create visually dynamic bonbons you can’t help but savor with your eyes.

In this Online Live class, you will discover Chef Melissa’s techniques and the fascinating experiments she has conducted to make thin, glossy, and color-saturated shells.

From topics like color pigmentation, the difference between natural and artificial colors, and the importance of choosing the right type of chocolate, this class is an in-depth look at the variables that make colors look flawless in chocolate.

As always, you can 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 the 19th? 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 bonbons into colorful art pieces. Enroll now!

Ok. So you want to create a chocolate collection. 

But how do you make a stunning box with intrepid, but cohesive flavors that tell a story, transport your clients to places and memories that matter to you, and showcase your expertise? 

In this innovative Online Live class, Chef Melissa sets out to give clear answers to all your bonbon collection-related questions and more!

For two consecutive years (2023-2024), the New York Times has listed Chef Melissa’s bonbon box as one of the best they’ve tried, calling it: “an ombre galaxy of colors—an object of art unto itself,” in which “the flavors are balanced and intense, and […] come in dynamic waves.” 

 This class is a refreshing space to discover how to create a gastronomic and aesthetic experience in your chocolate boxes that people are eager to try and can’t stop thinking about.

In our Online Live classes, you can interact with Chef Melissa and ask her 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.

As always, you can 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. 

Make irresistible chocolate collections that share your creative philosophy. Enroll now!

You think childhood treats and nostalgic flavors deserve more iconic reinventions? Then you’re one of us!

Join Chef Melissa in this Online Live class as she takes you through three warming recipes that will never fail to make you and your clients smile:

Pecan and Maple Pie | Chocolate Treats
French Toast | Candy Bar
Milk and Cookies | Candy Bar

Discover how to make irresistible chocolate treats with plated dessert precision based on the flavors that bring back amazing memories.

As always, you can post your questions on the forum days after the class, and Chef Melissa will get back to you as soon as possible.

Take a trip down memory lane with Chef Melissa and create treats that connect with your customers. Enroll now!

The Middle East is a region rich with spices, colorful ingredients, and surprising flavors. It was time we brought you a class dedicated to bonbons that make us long for a trip to a spice-filled market!

With four fragrant bonbon recipes (two molded, two enrobed), Chef Melissa expands upon some of the most iconic sweet flavors of this region.

In this Online Live class, you will discover and master imaginative and delicious fillings like:

Saffron and pistachio ganache | Molded Bonbon
Raspberry rose tea marzipan | Enrobed Bonbon
Pistachio baklava praliné | Molded Bonbon
Orange blossom custard ganache | Molded Bonbon

You will also perfect the different steps of bonbon-making by learning how to make shiny shells, decorate your bonbons, make stable, delicious ganaches and confections, and close your molds.

Take a trip to the Middle East with Chef Melissa and make bonbons that honor your favorite cuisines and flavors. Enroll now!

Since 2019, chef Gilbert Peña has been behind Joël Robuchon’s intricate
and glamorous mignardises as this restaurant’s Executive Pastry Chef in
Las Vegas.

On July 17-18, you will master petits fours with him and discover how
the smallest details make impactful, unforgettable desserts.

Chef Peña will teach you for 2 days all the finesse and French pastry
expertise that goes into making the beautiful petit four versions of:

-Paris-Brest
-Religieuse
-Canelé

These are some of the fours we can’t help but admire and get excited
about at the end of any dining experience at Joël Robuchon’s exceptional
restaurant. Now it’s your turn to make them stand out even more with
Chef Peña!

But that’s not all. Variety and technique are also the key takeaways of this special Online Live class.

On top of petits fours, Chef Peña will explore recipes like:

-Nougats
-Pâtes de fruits (fruit pastes)
-Caramels

Then, take a step back with him and go over the basics you should always keep perfecting for astonishing results:

-Pâte à choux (choux pastry)
-Ganaches
-Fondants
-Macarons
-Glazes

In our Online Live classes, you can interact with Chef Peña and ask him
your questions (techniques, decoration tips, flavors, tools,
ingredients, prices, etc…) on the spot for a supportive and creative
learning experience.

As always, you can post your questions on the forum days after the
class, and Chef Peña (via Chef Melissa) will get back to you as soon as
possible.

Are you busy on the days of the class? No worries! We will send you the
class recording, and you will have 30 days to watch it, learn at your
own pace, and ask all the questions you want in the forum.

Enroll now and create Michelin-worthy petits fours!

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!

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!