CHOCOLATES AND CONFECTIONS by Martin Diez and Melissa Coppel

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CHOCOLATES AND CONFECTIONS by Martin Diez and Melissa Coppel

This program is design for all of those wanting to learn the art of Colorful Chocolates and Confections like: Volcanoes, Molded Chocolate Bonbons and Candy Bars.
Having two Master Chocolatiers sharing their work and techniques with you will open up a whole new world of possibilities and improve your knowledge and creativity.

The way the class is design:

You will spend the first two days with Chef Melissa Coppel, making 8 different molded bonbons from start to finish.

Then you will spend the last two days with Chef Martin Diez, creating 10 different Chocolate confections like: Volcanoes, Tablettes, Lollipops and Molded Bonbons.

Not only you will get to know how to make products that will look beautiful on the outside, but also delicious on the inside, by learning a wide variety of fillings like:

Water base, oil base ganache, fruit base and cream base ganaches, caramels, marzipan, gianduja, fruit compotes and a variety of crunchy elements.

January 7- 10 2019
Melissa Coppel
Owner Atelier Melissa Coppel
Cacao Barry Ambassador USA
Top 10 Chocolatiers in America 2016
Chocolatier of the Year 2013
Martin Diez
International Development Chef, Barry Callebaut.
Chocolatier and Pâtissier at the Chocolate Academy France.
Member of the highly skilled artisan guild “Tour des Compagnons Du Devoir”.
Previously International Technical Advisor for PatisFrance.