Melissa Coppel

중급

위치:: United Kingdom, Banbury
날짜:: 27 Mar 2025 - 28 Mar 2025
기간:: 2 days
제 1 코스 언어 :: English
금액:: 800.00 GBP
세그먼트:: Confectionery

Bakery & Pastry

호텔/레스토랑/카페
클래스 규모:: 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.

Chef Melissa Coppel is a trendsetter in the world of confectionery and her unique style has been an inspiration for many professional chefs worldwide. In her products, she combines the most elegant designs with very well-balanced fillings, in order to create the ultimate chocolate experience!

In this course, you can expect to learn different techniques of spraying and decoration on bonbons, as well as some of the most original flavour combinations.

A comprehensive class where Melissa will be teaching 8 molded bonbon recipes, as well as:

- How to decorate molded bonbons with colored cocoa butters.
- How to make your cocoa butter colors from scratch using liposoluble food colorings.
- How to achieve glossy bonbons with a mirror effect.
- How to decorate bonbons with and without a spray gun.
- We will make all sorts of fillings, including marshmallows, caramels, compotes, water-based fillings, cream-based and egg yolk-based ganaches, and fruit purées. We will also make some plant-based fillings.
- How to store your bonbons and pack them for shipping.
- How to create your bonbon collection from start to finish.