The perfect introduction to the world of chocolate: 5 intense days and a very complete program that will cover all the basics; as well an a unique opportunity to learn from three incredible professionals! A program that will give you clear guidance and all the tools to start feeling comfortable working with chocolate.
We know the importance of a good foundation, so what better person to start this wonderful journey with than Ramon Morató? You will spend day one with him and his Introduction to Chocolate …
On day two Melissa Coppel you will teach you three different methods to pre crystallize -or temper- your chocolate; then she will make an assortment of products: Truffles, rockers, tablets, etc.
On day three Melissa Coppel will teach you how to make your own cacao butter colors, from scratch; then many simple decorations using brushes, sponges and the spray gun. Then the second part of the class will be learning about molded bonbons from start to finish: How to make a chocolate shell correctly, how to fill the cavities using a piping bag and how to close those molds with pre crystallized chocolate.
On day four Andres Lara will be teaching you all about Confections: From marshmallows to Caramels and Pâte de Fruits!
Further your skills in only five days with a complete program; and the best of all? This program will be taught 100% Online, this means you will be able to interact with the chefs in real time, take notes, ask all the questions you may have and have fun! AND If your schedule does not allow you to take the live Class, don’t worry! We will provide you the Class recordings for 5 days.
When we open a business, our dream is to fill the shelves with the most unique and beautifully hand crafted products… But we forget three very important rules: First, it will be very difficult to make a profit on those super elaborate products because of their labor cost.
Second, most of our customers are not adventurous and they are not looking to expand their repertoire with your unique flavor combinations. They are looking for chocolates that taste like chocolate. For confort items that will bring them to their childhood. And three: Shelf life! Most of the products in our shop should have at least 2 months shelf life.
So this Class will focus on products that will be the money makers of your shop: Loaded Bars inspired by classic desserts, fat based spreads, simple panning items (made using a kitchenmaid attachment) wrapped caramels, and an assortment of indulgent chocolates treats, like our s’mores with homemade vanilla marshmallow and our ultimate rice crispy treat with layers of chewy caramel and crunchy gianduja.
We will be sharing as well smart ideas about how to market and package this products.
This course is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years, know for a fact that without a correct pre crystallization
-or tempering- Â no chocolate work could be done, but do not fully understand what is really happening.
An Online | Live Class where Chef Melissa will share with you her expertise on a topic that has taken her almost 10 years to perfect. A program designed for students searching for new ideas to refresh their collections with beautiful, colorful and glossy cacao butter designs.Â
In this two intense days Class you will learn all the tricks and techniques to take your skills to a whole new level.
15 different colorful designs using tape, stencils, sponges, brushes and a spray gun will be made during the Class.
For those of you that did not know, right before I opened my School I was the co-owner of a wholesale Chocolate company in Las Vegas.
Next in our Confections Series we will introduce you to the world of Pâte de Fruits -or Fruit Jellies- and Marshmallows! Confections so decadent and delicious that will be hard to resist, and the best of all? They are both: very
simple to make and have such a great shelf life that you will instantly fall in love with them!
This course is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years, know for a fact that without a correct pre crystallization
-or tempering- Â no chocolate work could be done, but do not fully understand what is really happening.
Una clase online divertida y dinámica con los chefs Melissa Coppel y Andres Lara.Â
Un curso impulsado por el sabor que explora productos de larga vida útil como diferentes elementos de panificación con una variedad de centros como cereales, nueces caramelizadas, caramelo masticable y frutas secas. Todos con diferentes acabados como brillo natural, goma laca y polvos de frutas.
