Course Category: Online Live Class

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!

Have you ever wondered what it takes to create innovative and daring recipes? What it takes to ground your vision…or maybe to take a step back when necessary to create a recipe that’s edgy, but that never forgets that flavor and shelf life always come first?

Then this Online-Live class is for you!

On May 28, Chef Melissa Coppel (whose bonbons have been praised by the New York Times two years in a row) and Chef Ramon Morató (Creative Director of CACAO BARRY and author of “Chocolate”) share their notes with you as they dissect the thought process behind their acclaimed recipes.

This class invites you to connect with what inspires you, what you love to eat, and what surrounds you, so you can create new chocolate products that matter to you!

Creativity isn’t always something you have to wait for, and it isn’t unfocused inspiration. It has to follow certain guidelines to turn into incredible confections.

In this vibrant class, you work one-on-one with Chef Melissa and Ramon to discuss your ideas and any other issues or questions that come up when you’re creating your products. Our goal is to create a personal and knowledgeable conversation that supports your creative vision.

Are you busy on the 28th? Don’t worry! We’ll give you access to the class recording so you can email us with all your questions. Chefs Ramon and Melissa will answer them themselves!

Create honest, unique, and decadent confections that marvel everyone with two of the world’s most acclaimed chocolatiers. 

Olivier Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love of fieldwork in cacao farms, his extensive technical knowledge, and his keen sense of flavor translate into perfectly executed artisanal chocolates that respect the many nuances of cacao at his bean-to-bar atelier, MXBCN. In this Online-Live class, you will learn all the necessary steps to make chocolate from scratch. Understand the different stages of cacao harvesting and the importance of fermentation and drying methods. Then, discover the order of ingredients to follow during refining and conching to create an aromatic and distinctive chocolate. Finally, learn the details of chocolate aging and pre-crystallization.

For those with a passion for uncovering the mysteries of cacao, this course offers incredible insights. In our Online Live classes, you can ask all your questions live, interact with Chef Fernández, and get full access to class recordings to make your learning experience as enriching as possible!