March 4 - 9 2024
6 Days
$3,300 (USD)
Hands On
If you've always wanted to learn the endless possibilities confectionery and chocolate have to offer, this hands-on class in our school is the perfect option.Our Chocolate Bootcamp is always the perfect occasion to invite and collaborate with some of the most innovative and creative chocolatiers in the field.
This time Chef Melissa teaches alongside Ramón Morató and Olivier Fernández, true experts in chocolate formulation and bean-to-bar! During these six intense days, our complete hands-on program will cover all the essential skills and techniques of chocolate making: ganache formulation, glossy, colorful molded and enrobed bonbons, vegan chocolaterie, American-style candy bars, bean-to-bar, confections, and panning.
This hands-on class is the perfect opportunity to share with like-minded chocolatiers, pastry chefs, and chocolate lovers from all over the world who come to learn from each other and share at our School in Las Vegas! We will finish our amazing week with a beautiful buffet, chocolate testing, diplomas, and champagne!
Day one: Will be all about Ganache Formulation with Cacao Barry’s creative director, Chef Ramon Morató!
Learn everything about the ingredients we normally use in ganaches: their properties, use, source, emulsification, Aw, and sweetening power, as well as the importance of combining sugars. Then take all this information and learn how to formulate ganache recipes that are well-balanced and with the texture and shelf life you are looking for. The second part of the day will be more hands-on, since you will get to make -alongside Chef Morató- all the ganache recipes you formulated earlier that day to start setting your creations in motion.
Day two: This day will be spent with Chef Melissa doing what she is most well known for: Glossy Molded Bonbons! Learn first a variety of colorful and intricate spraying techniques, to then produce bonbons with unique fillings like marshmallows, an assortment of ganaches, caramels, pralinés, dujas, compotes, marzipan, etc. Some of the products you will be making with her are:
Day Three: Chef Melissa will teach you the art of enrobed bonbons. You will learn all the factors that affect the precision and shine of your enrobed bonbons, including room temperature, off-temper chocolate use, and fat bloom. You will also learn how to coat them using an enrober with a cooling tunnel, the ultimate chocolatier’s dream setup!
Day Four: Is all about American-style candy bars and panning! Join Chef Coppel as she teaches you how to make the most indulgent versions of all the American classic bars like vegan “Snickers,” “Twix,” “Butterfinger,” and “Milky Way,” as well as a variety of confections and dragées – all with unique centers – like gooey caramel, marzipan, marshmallow, and caramelized nuts. You will learn how to use shellac as well and Chef Coppel will also provide many ideas on how to package all these great products:
On Day Five: Chef Melissa will reimagine traditional bonbon making to teach you how to make the most indulgent vegan glossy bonbons, using natural colors, as well as vegan fillings and couvetures, all made from scratch. You will also create indulgent and versatile confections such as caramels, dragées, marshmallows, candied oranges, and a variety of spreads.
On Day Six: Chef Olivier Fernández will teach you everything he’s learned during his fieldwork in the cacao farms to create the perfectly crafted artisanal chocolates he sells in his bean-to-bar atelier, MXBCN. Learn about the different stages of cacao harvesting and how fermentation and drying methods impact the flavor of chocolate. Discover the secrets of
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