Training course
BonBon Chocolate
by Melissa Coppel
Level:
Intermediate
Price per person £650 excl. VAT
18th - 19th June 2020
09:00 am - 05:30 pm
2 days
By booking this event you will earn 400 gold points
Techniques
& skills

Chef Melissa will share all her techniques on how to produce beautiful shiny bonbons with different spraying techniques and decorations using sponges, stencils, brushes and tape.

Meet
The chef
MELISSA COPPEL
World-Renowned Chocolatier
 

Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006.

One of the few women at the top of her field, 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. 

Coppel’s passion stems from her childhood memories of watching her parents cook side by side in the kitchen and later testing out new recipes on her grandmother when she started to study in the culinary field. Her creations earned her several accolades including Chocolatier of the Year at the Pastry Live Competition in Atlanta in 2013 and she was named one of the Top Ten Chocolatiers in North America by Dessert Professional in 2016. She has been a Cacao Barry Ambassador since 2015. 

Coppel teaches classes at her Chocolate and Pastry School throughout the year as well as around the world.Her school and her chocolate is an extension of this passion and desire to share it. “Knowledge doesn’t belong to you, it passes through you,” Coppel said. “This profession has given me so much joy for me it’s really about giving back and growing together, which brings meaning to my life.”

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.

Cancellation:

If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).

No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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