ニューヨーク・タイムズのインスタグラム(nytimes) - 8月16日 10時22分

@melissacoppel runs Atelier Melissa Coppel, a small chocolate school in an unglamorous strip mall in western Las Vegas, that shares the parking lot with an orthodontics office and a law firm. But with her meticulous, colorful style of making chocolates, she draws pastry chefs from all over the world who want to learn by her side. Her school is one of only a few places that teaches the art of molded chocolate work, a disappearing skill, at such a high level. As a result, it is competitive with a handful of much larger, longstanding institutions like the @chicagochocolateacademy and the @frenchpastryschool. Though the techniques she demonstrates are hard to master — from sealing chocolates neatly to balancing the water and sugar contents of ganaches — cooks can reproduce them at home, with some practice. “There are a lot of chocolatiers teaching chocolate, but what I do is very specific,” she said. Her specialty: the molded bonbon. Melissa’s molded bonbons, or chocolate shells filled with ganaches, caramels and crunches, are handmade and hand-decorated in acrylic trays, using a variety of intricate spray techniques and painted designs. Melissa’s fillings are fresh, complicated and sometimes unusual. These are chocolates made to be both admired and eaten — fast. @joebuglewicz took this photo of #MelissaCoppel. Swipe left to see one of her bonbons and visit the link in our profile to read more.

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