About the Course

Tempering chocolate doesn’t have to be complicated. In Snap & Shine, Meagan walks you through her Sheet-Pan Method™, a foolproof, stress-free way to achieve glossy, snappy chocolate—without marble slabs, fancy equipment, or frustration.  Whether you’re a home baker or a chocolate lover, you’ll master the technique with step-by-step video lessons, practical tips, and the confidence to temper chocolate, anytime, anywhere. Take a peak inside...

No More Guesswork—Just Perfectly Tempered Chocolate

Tempering chocolate doesn’t have to be intimidating. With Meagan’s Sheet-Pan Method™, you’ll say goodbye to frustrating trial-and-error and hello to foolproof shine and snap—every single time. No marble slab, no stress, no wasted chocolate.

Minimal Tools, Maximum Results

No pricey gear needed—just a $25 sheet pan and basic kitchen tools you likely already own. Whether you're a home baker or a chocolate lover, this method delivers artisan-quality results, just like Amy and Vig (pic above).

Master the Art, Enjoy the Process

Tempering chocolate should be fun, not frustrating. Meagan’s warm, step-by-step guidance turns a complex skill into an easy, repeatable process—so you can focus on creating, enjoying, and impressing with your beautifully tempered bars.

Course Curriculum

5 Chapters · 24 Lessons

  1. 1

    Chapter 1: Your Call to Adventure

    1. (Included in full purchase)

      Welcome!

    2. (Included in full purchase)

      The Snap Test - Why We Temper?

    3. (Included in full purchase)

      Your First Task

  2. 2

    Chapter 2: The Science of Tempering

    1. (Included in full purchase)

      Chocolate's Hidden Code

    2. (Included in full purchase)

      The Tempering Triad™

    3. (Included in full purchase)

      Craft vs Couverture Chocolate

    4. (Included in full purchase)

      Test Your Knowledge

    5. (Included in full purchase)

      Final Note Before Tempering

  3. 3

    Chapter 3: Mastering the Sheet-Pan Method™

    1. (Included in full purchase)

      Meagan's Sheet-Pan Method™

    2. (Included in full purchase)

      Setting Up Your Workspace

    3. (Included in full purchase)

      The Chocolate Maker's Toolkit

    4. (Included in full purchase)

      Polishing Your Molds

    5. (Included in full purchase)

      Step 1 - MELT

    6. (Included in full purchase)

      Step 2 - TRANSFER

    7. (Included in full purchase)

      Step 3 - TEMPER

    8. (Included in full purchase)

      Step 4 - MIX & TEST

    9. (Included in full purchase)

      Fill Your Mold

    10. (Included in full purchase)

      Clean Up

    11. (Included in full purchase)

      Washing Your Sheet Pan

    12. (Included in full purchase)

      Take Out Your Bars - Part 1

    13. (Included in full purchase)

      Take Out Your Bars - Part 2

    14. (Included in full purchase)

      Quick Rescue Guide

  4. 4

    Chapter 4: From Beginner to Chocolate Creator

    1. (Included in full purchase)

      Recipes coming soon!

  5. 5

    BONUS Chapter 5: Your Next Steps

    1. (Included in full purchase)

      More to come!

Meet Meagan

I kept hearing the same frustrations from my students and customers—”tempering felt impossible, wasted chocolate was heartbreaking, and I just gave up.”  That’s why I created Snap & Shine—to take the guesswork out of tempering and make it easy for any chocolate lover to master. Who am I? • Michelin-trained chef and Master Chocolatier with 15 years of experience. • I’ve trained pastry chefs and chocolate lovers worldwide • Featured in Valrhona, Vancouver’s Stir magazine and published in Chef James Walt‘s acclaimed book Araxi: Roots to Shoots (pg 101).