Day 1: Molded Bonbons by Melissa Coppel
Day 2: Panning and Candy Bars by Melissa Coppel
Day 3: Vegan Bonbons, Treats and Couvertures by Melissa Coppel
Day 4: Enrobed Bonbons by Paul Occhipinti
Day 5: Traditional French Confections by Paul Occhipinti                                                                                                                                                                                            (Day 6: Ganache Formulation online-live class with Melissa Coppel and Ramon Morató in June 2025 or later this year. This class will be 100% online and is included with the Bootcamp.)

 

Schedule:

 

What’s included in the class?

  • Homemade breakfast, coffee break, and lunch.
  • Recipe Book.
  • Chef’s Apron.
  • Wifi.
  • Diploma.
  • A recipe book in PDF with all the recipes, complete methods, and sketches.
  • A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
  • A digital Diploma that certifies you successfully completed the course.
  • Digital pictures of all the products made during the Class.

 

Rules Hands-On Class:

  • Please wear a proper uniform: Long pants, chef jacket, and non-slippery shoes.
  • Please be on time.
  • No video recording, phone calls, or texting are allowed during class.

 

Class Size:

  • Hands-on classes have a maximum of 12 students.
  • All classes are for adults (18+) only.

Class Level:

  • Our classes are open to everyone. If you’re a beginner, that’s perfect. If you have years of experience in the chocolate or pastry industry, that’s also perfect. The most important thing is the passion you bring to class every day. Welcome!