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.Â
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!
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!
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.
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!
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.
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!
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!
Five recipes to discover the sophisticated and fresh world of tarts from Chef Yun Eunyoung, owner of the acclaimed Seoul pastry shop Garuharu. In this live online lesson, Eunyoung celebrates the flavor and color of fresh fruit with a mini blueberry tart and a cherry and chocolate version rooted in Black Forest cake.
The other three recipes you will learn in this online-live course fall on the richer side of the spectrum with a hazelnut sesame tart, an exotic caramel tart, and a crème brûlée. The latter two recipes are eggless and gluten-free, respectively, making them the perfect treat for these dietary choices.
Thanks to Eunyoung’s meticulous approach, this spread of tarts showcases what Garuharu claims to strive for on its website: “A new world of gastronomy.”
