Seven intense days, and a complete Hands-On program that will cover EVERY topic in chocolate making: From ganache formulation, to glossy and colorful molded bonbons -including vegan ones- enrobed bonbons, American style candy bars, confections, and panning.
The perfect Class for all of those who struggle with their daily chocolate operation, and are desperately looking for answers to their problems. As well as for those of you, who would like to open a Chocolate shop one day, but do not know where to start.
A carefully selected Class program that will include anecdotes, dos, and don’ts, and the overall insight from Chef Coppel’s previous experience co-owning a wholesale Chocolate business in Las Vegas.
The class will cover the entire process of making Glossy Molded Bonbons.
An incredible opportunity to submerge yourself in the amazing world of chocolate.
Seven intense days, and a complete Hands-On program that will cover EVERY topic in chocolate making: From ganache formulation, to glossy and colorful molded bonbons, enrobed bonbons, American style candy bars, vegan bonbons and couvertures, confections and panning. Now, let us explain to you how the seven days will be divided:
An immersion into the wonderful world of doughs with Daniel Álvarez, an acclaimed Spanish Pastry Chef and Author of Sweet Devotion -a reference book in this topic-
Dani -as we call him– is one of the most genuine, passionate and generous teachers we have hosted at our School. So, his class will the perfect opportunity to immerse yourself into the incredible world of Viennoiserie and Panettone.
Chef Josep María Ribé has spent many years perfectioning the art of fruit preserves, jams, marmalades and water/fat base spreads. No wonder his passion is so contagious!
Contemporary Chocolates by Francisco Migoya
An incredible opportunity to submerge yourself in the amazing world of chocolate.
Seven intense days, and a complete Hands-On program that will cover EVERY topic in chocolate making: From ganache formulation, to glossy and colorful molded bonbons, enrobed bonbons, American style candy bars, vegan bonbons and couvertures, confections and panning. Now, let us explain to you how the seven days will be divided:
While an Eclair it might seem like a simple base product, it can really be transformed into a delicious and delicate dessert. “This is what I strive to do with every éclair I create” says Joakim Prat.
In this Online live Class chef Prat will teach you step by step how to make the perfect pâte a choux dough, then how to bake it to perfection, so it puffs in the oven without loosing its shape. And then you will learn a wide variety of delicious fillings to transform those into the mold indulgent desserts! What are you waiting to join us in this unforgettable experience?
A flavor driven course where we will explore different panning items with a variety of centers like caramelized nuts, pâte de fruit, cereal and dried fruits. All with different finishes like shellac and different natural powders.
Walk away inspired and with many unique ideas to start a line of products -all with a great shelf life- for your Pastry or Chocolate Shop.
