Online Live Ganache Formulation with Ramon Morató and Melissa Coppel

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.

Online-Live Creativity Class by Ramon Morató and Melissa Coppel

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. 

Online-Live | Test creacion

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!

Online-LIVE | Bean to bar by Olivier Fernandez

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!

LIVE – Enrobed Bonbons of Ramon Morato

Chef Ramón Morató

When we talk about Chocolate, we probably need to talk about Chef Ramón Morató, someone who’s sensibility and knowledge will change the way you see Chocolate forever, and in this Class its endless possibilities will be explored, from pastry to chocolate making and everything in between.

Panning and Confections

As small coated bites with a variety of inclusions, dragées are an excellent addition to your company’s repertoire. This means that you can be as creative and innovative as you like with these versatile confections, while offering a long shelf-life product with a beautiful finish. In this flavour-driven course, we will explore different panning products with a variety of centers, all with different finishes ( such as shellac) and natural powders to create the perfect dragées. The flavor combinations we will explore will leave your customers wondering how something so small can contain so much flavor and texture!

 

Running a Chocolate Production II

A class where Chef Melissa will share with you all the things she wishes she had known when she first started in the wholesale chocolate business. When we say everything, we really mean everything! A few years ago, Chef Melissa supplied all the casinos in Las Vegas and many other hotels throughout the U.S.

This meant perfecting how and when to make hundreds of thousands of bonbons to make sure they were all perfect for her customers… This class is for those who currently have a business and are struggling with their daily operations and looking for answers to their problems.

It is also for those who want to open a chocolate shop one day and want to start off on the right foot. Decorations that are colorful and beautiful (but take no more than two steps to make) are also a topic that Chef Melissa will discuss. You will also cover important topics such as: cost, packaging, branding, storage, shipping and productivity: the works!

But this Running a Chocolate Production class would not be complete without an exciting list of 11 recipes (including enrobed and molded bonbons) like a Piña Colada Ganache or a Tiramisu Bonbon that will keep your customers coming back to your shop. After all, business talk shouldn’t interfere with our greatest asset: creativity!

 

Eclairs by Garuharu

If we had to choose one word to describe the éclairs of Chef Yun Eunyoung, the mastermind behind Garuharu, we would have to go with “expressive”. With each of her creations, we feel like we are witnessing a recipe in bloom: colorful, fresh, inviting.

In this class, you will learn how to make these French pâte-à-choux classics with the wonderfully-intriguing twist that Eunyoung gives to all of her seasonal, fruit-centric pieces.

From Garuharu’s immaculate double vanilla éclairs to the shop’s eye-catching orange, red, and green mango ones (which even get a little stem to mimic the look of this tropical fruit!), all the creations you will learn in this live online-live class balance artistry with pastry perfection.

Turn leftovers into delicious products!

It’s 2023, and we no longer believe in food waste, so we’re bringing you a class that’s close to our philosophy. The best part? It’s online-live AND free! Chef Melissa Coppel is leading this creative class (where you can ask her all the questions you want, no matter where you are in the world) in which we will explore how we can commit to respecting and giving a second chance to the beautiful ingredients we work with.

Not only is this a great way to reduce costs, but it also allows us to use our creativity to find new ways to make delicious recipes that our customers will love with what we already have at hand. This class will also give you a sneak peek into our online-live classes, so you can hopefully join us in the near future!

 

Candy Bars

In this class, we take chocolate bars and push their flavor boundaries! Using intriguing combinations reminiscent of childhood favorites, popular recipes, and even savory classics, Chef Melissa will create chocolate bars that will surprise your palate and unleash your creativity.

During this two-day live online class, Chef Melissa’s recipes will inspire you to transform your favorite flavors into bold, but most importantly, delicious products. Whether it’s alcoholic beverages, snacks, cheeses, or more “traditional” sweets, as long as you’re honest with yourself and the quality you want your products to achieve, you can incorporate any quirky ingredient you want into your chocolate bars.

With this in mind, the class will cover 4 recipes, starting with a “Coffee Praliné, Espresso Ganache, Brownie Cubes and Caramel Marshmallow “Tart”” and “Brown Butter Rice Krispy Treats”. But it will also explore more complex flavor profiles, such as an Italian-inspired “Strawberry Parmesan and Balsamic Bar” and an American-German-inspired “Pretzel Praliné and Beer Caramel Bar”.

Best of all? These bars have a great shelf life and your customers will love them!