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Online Live Class: Ganache Formulation by Melissa Coppel and Ramon Morató November 2024
CHEFS
Melissa Coppel
Ramon Morató
DATE

November 12 - 13 2024

DURATION

2 Days

PRICE

$295 (USD)

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COURSE

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? Is their texture off?

Imagine creating and perfecting your ganaches with two of the most acclaimed chocolatiers in the field.

In this two-day Online Live class, Chefs Ramon Morató (Cacao Barry’s global creative director and author of the awarded book Chocolate) and Melissa Coppel come together to help you 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 they like 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.

Enroll now and turn your visionary flavor ideas into exceptional ganaches. See you in November!

PROGRAM

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 12:00 pm Las Vegas (pacific time zone / USA)

 

What is included in this Online Live class?

  • 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.