Hot chocolate bomb
Chef Megan Bell explains to you in this video how to make your very own hot chocolate bombs step-by-step.
Want to follow along? You can download the recipe HERE
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.
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.