Bombons e snacks contemporâneos pela chef Melissa Coppel
A embaixadora Cacao Barry nos EUA, a premiada chef Melissa Coppel vem ao Brasil pela primeira vez exclusivamente para esse curso demonstrativo na Chocolate Academy. Ela ensinará conceitos básicos de chocolataria e a seguir técnicas avançadas e contemporâneas na produção de bombons. A chef Melissa irá demonstrar seus segredos de pintura pulverizada e incríveis decorações com manteiga de cacau colorida. Ela traz combinações ousadas nos sabores dos bombons e snacks e vai ensinar como ajustar a receita de ganache para ter uma durabilidade maior.
- Melissa CoppelGuest teacher
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
01310-100 São Paulo
Throughout her career, Chef Coppel has been recognized for her exceptional chocolate artistry, winning several industry awards. In 2012, she won the Pastry Live "People's Choice" Award and placed second overall in the "Chocolatier of the Year" competition in Atlanta. In 2013, she returned to the Pastry Live competition where she reclaimed the "People's Choice" Award and won the title of " Chocolatier of the Year ". Chef Coppel is now owner of Sucre LLC and spends her time consulting and teaching around the world, inspiring other chocolate artisans.