The French Pastry School
Panning & Chocolate Sculpture with Chef Christophe Morel
Date: Aug 20 - Aug 24, 2018 (11:00 am - 6:00 pm)
Cost: $1,435.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Master Chocolatier and Chef Christophe Morel travels from Montreal to Chicago for this five-day professional course dedicated to the art of panning and chocolate sculpture. You'll start the week off working side by side with Chef Morel making chocolate bars and panning nuts, dried fruits, coffee beans, cereals, and more, with a number of colorful and tasty coatings. Then, you'll shift gears for the second half of this workshop, which is dedicated to chocolate sculpture. With Morel as your guide, you'll work independently to design and assemble an artistic, large bear showpiece, acquiring techniques and trade secrets that will dazzle the eye and treat the palate. Join Chef Morel and The French Pastry School for this remarkable week of chocolate craftsmanship!
Course Detail:
Chocolate Bars:
  • Creamy and flaky mille-feuille
  • Arabica coffee and dark chocolate Opéra
  • Fresh strawberry scented frasier
  • Lemon meringue tart
  • Tender nougat and soft caramel
  • Crunchy chocolate mousse
Panned Products:
  • Traditional French nougat
  • Soft salted caramels
  • Greek yogurt and vanilla-flavored pearls
  • Creamy gianduja
Born in France to a family of pastry chefs, Christophe Morel inherited early on a passion for chocolate and pastry making. This passion, together with his knowledge of blending flavors, natural talent, and creativity, propelled him to the forefront of globally respected and recognized chocolatiers. He is the recipient of numerous honors, including the grand prize at the Canadien de la Chocolaterie in 2003, first place in chocolate at the Coupe du Monde de la Pâtisserie in 2005, and fourth place at the World Chocolate Masters in 2005. He was also a Meilleurs Ouvriers de France finalist. Chef Morel is the chef and owner of Christophe Morel, a boutique artisan chocolate shop in Montreal, Canada. 
This program is approved for 35 continuing education hours toward the initial or recertification application for American Culinary Federation certification.