- 날짜:
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25 Mar 2025 - 26 Mar 2025
- 기간:
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2 days
- 제 1 코스 언어 :
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English
- 금액:
-
800.00 GBP
- 세그먼트:
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ConfectioneryBakery & Pastry호텔/레스토랑/카페
- 클래스 규모:
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14
We are thrilled to be welcoming world-renowned Chocolatier, Melissa Coppel to the UK & Ireland Chocolate Academy.
Melissa studied pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. Coppel worked at Joel Robuchon at the Mansion, a three-star Michelin restaurant and ran the pastry kitchen at L’Atelier de Joel Robuchon in Las Vegas.
She later mastered her talent with chocolate at casinos like Caesars Palace and the Bellagio, where she exclusively focused on chocolate. She co-founded a wholesale chocolate company in Las Vegas before starting her own school in 2016.
코스 구성
Melissa Coppel's specialty! A concept that brings together her pastry background, the world of chocolate, and her glossy, colourful designs.
The Dessert Bars class brings together these two worlds that are so close, but so far apart.
Inspiration can come from anywhere: blueberry tarts, cherry pistachio cobbler, even the Italian pasta classic cacio e pepe!
Dessert bars are bigger molded bonbons filled with complex compositions inspired by plated desserts.
This is the perfect class for intrepid chocolatiers who want to turn surprising flavors and chocolate pieces into delicious, unique results.
In this class, Melissa will cover a wide variety of products, such as:
- Candy Bars with nostalgic flavors like “Twix” and “Snickers.”
- Dessert bars inspired by desserts like NY-style cheesecake or apple pie.
- Chocolate Tarts: Traditional tarts, like pecan pie, but adapted for a chocolate shop.
유용한 정보
코스 목록에 코스 의제를 포함하고 코스 시작일 2개월 전에 참여 세부 정보를 보내드립니다.
기술 또는 코스 관련 질문이 있는 경우 이메일로 이메일을 보내주십시오. chocolate_academy_ukie@barry-callebaut.com
주요사항
코스에서 자리를 확인하려면 전액을 지불해야 합니다.
코스 비용에는 다음이 포함됩니다.
셰프 재킷
점심 식사 (알레르겐 또는식이 요법 요구 사항을 코스 시작일 최소 2 주 전에 알려주십시오)
조리법 / 정보 책자
참고: 숙박 및 저녁 식사는 포함되어 있지 않습니다.
