School Of Chocolate

Ever wonder how those glossy domes of chocolate bonbons are made. It's not an inherent art.It's actually learned and of course taught.Just like there's a School of Rock , there a school of chocolate as well.

Tejal Rao, a regular contributor wrote about this in today's New York Times Food section. She interviewed Melissa Coppel , head and master teacher at Atelier Melissa Coppel in Las Vegas. That may sound odd, One would think of a chocolatier in New York, or Los Angeles, yet Sin City is known for its' very good culinary schools and colleges featuring hospitality courses.The school is located in a nondescript  and unglamorous strip mall in Western Las Vegas where it shares a parking lot with an orthodontics office and a law firm. Yet it attracts students from around the world, from such diverse locations such as New Zealand and Trinidad. It is one of the few pastry schools in the world that teaches the art of  molded chocolate work, a dying art nowadays. As a result it is in competition with such prestigious schools as the Chocolate Academy and the French Pastry School, both in Chicago.

Chef Coppel, herself, is Columbian,born in Cali , and trained at Chicago 's French Pastry School. She is rare for a chocolatier. She then returned home and started to give classes in spring roll wrapping, dinner party planning and knife skills.Her classes were filled with cooks wanting to coking better for their employers and stay at home moms.Chef Koppel quickly realized she like teaching.She eventually finished her education in Argentina and wound up in the kitchen of L'Atelier Joel Robuchon. It was at a time when hotel pastry kitchens were shrinking and she saw an opportunity. She created such successes as chocolate bars filled with yogurt ganache and berry compote.it was served on a base of oat crunch. Another one was layered pineapple caramel with macadamia praline. Unlike other , mostly male, chocolatiers, Chef Coppel shares her methods with her students.They try to imitate her glossy, pristine domes, which will take some time to equal her. She celebrates the end of each class with a shared bottle of champagne. Luckily her chocolates will be available for sale on line in October for those who want those creative, glossy domes.

Chef Koppel is rare because she is a chocolatier willing to share the tricks of the trade. She will be responsible for a new generation of chocolate makers. Her skill is not only candy but also teaching how to make amazing bonbons