Hot chocolate bomb

Hot chocolate bomb

Chef Megan Bell explains to you in this video how to make your very own hot chocolate bombs step-by-step.

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地点:
CHOCOLATE ACADEMY™ centre USA, Chicago
水平
All Levels

教师

  • Megan BellChef
Course subscription & info
水平 All Levels

General Interest

General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.

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地点:
CHOCOLATE ACADEMY™ centre USA, Chicago
600 West Chicago Avenue
Chicago, IL 60654
United States
Megan Bell
Chef

Megan Bell joined Barry Callebaut in May of 2019 as the Assistant Chef for the Chicago Chocolate Academy. She finds passion developing high-end pastry and working alongside and assisting a wide range of talented chefs allow her skills to continuously evolve.
Prior to Barry Callebaut she worked at The Broadmoor Resort in Colorado. At the resort, her talents were utilized in the production of chocolates for the property, fine pastries, and working in the fine dining restaurant. Her original training took place at The Greeenbrier Resort in West Virginia. She graduated from an intensive three-year apprenticeship program. This program was led by Jean- Francois Suteau and assisted by Devin Cowan. Megan was able to complete her apprenticeship with a silver
medal while having to balance leading the pastry team as Banquet Sous Chef.
She attended Louisiana Culinary Institute, graduating in 2014 with a
Associates in Occupational Studies of Culinary Arts.