Name: 15-Day Intensive Chocolatier Hands-On Class
SKU: 24490
Availability: InStock

15-Day Intensive Chocolatier Hands-On Class

We can’t read the future yet.

But if you want yours to be in chocolate, we predict Summer 2025 will be your moment.

Next July and August, create incredible chocolate products alongside Chef Melissa Coppel, Ramon Morató (Creative Director for Cacao Barry), Paul Occhipinti (2018 Chocolate Meilleur Ouvrier de France), Paula Navarrete (Bean to Bar expert and former Director of Chocolate Production at Dandelion Chocolate, San Francisco), and Nicoll Notter (Head Chef of Chocolate Academy, New York) in our most complete Chocolate Hands-On course to date.

This 15-day Intensive Chocolatier Hands-On Class has one goal: to transform your ideas into the knowledge and confidence you need to make chocolate pieces that are unmistakably yours.

The topics you will explore in this class are:

-Ganache Creation and Formulation
-Panning
-Chocolate Showpieces
-Chocolate Spreads
-Enrobed Bonbons
-Molded Bonbons
-Confectionery
-Bean to Bar

Learn how to source and roast cacao beans to perfection, balance your ganache recipes, or carve artistic chocolate pieces that leave everyone in awe.

Each module of this course will help you master a new side of chocolate, fall in love with it even more, and turn it into your means of expression.

We want this course to focus on your learning process and skills, so there are only 14 spots available.

Enroll soon and join Chefs Morató, Notter, Navarrete, Occhipinti, and Coppel next summer!

See you in Vegas.

Ramon Morató
July 30: Introduction to chocolate and formulation
July 31: Dragées
August 1: Dragées

Melissa Coppel
August 2: Candy bars

Paula Navarrete
August 4: Bean to Bar
August 5: Bean to Bar

Melissa Coppel
August 6: Enrobed bonbons
August 7: Enrobed bonbons

Nicolle Notter
August 8: Chocolate showpieces
August 9: Chocolate showpieces

Melissa Coppel
August 11: Molded bonbons
August 12: Molded bonbons

Paul Occhipinti
August 13: Confections
August 14: Confections
August 15: Confections

Schedule:

Doors of the School will open at 8:40 am for breakfast to welcome you!
Classes will be from Monday through Saturday.
July 30 – August 15, 2025.
School address: 9001 W Sahara Ave, Las Vegas, NV 89117.
Class will start at 9:00 am daily, and finish at around 5:00 pm.

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 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, 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 14 students.
All classes are for adults (18+) only.

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