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What you will discover in our school

In our School, we believe that generosity is the foundation of outstanding pastry.

The Melissa Coppel Chocolate and Confectionery School is here to ignite your creative journey.

Reimagine the possibilities of this sweet profession with us.

Let’s get inspired together!

Join our subscription plans

BASIC

YEARLY / $399

MONTHLY / $39

PREMIUM

YEARLY / $995

MONTHLY / $95

BESTSELLER

VIP

YEARLY / $1950

MONTHLY / $175

Courses

Our classes are unique, but they no longer have to be a “once-in-a-lifetime” experience.

Break the mold and boost your skills.

Explore our recipes today!

ON-DEMAND

On Demand Recipe

15 minutes

Pastry

Buttermilk Blueberry Pie

BY Andrés Lara

On Demand Recipe

1 hour

Molded Bonbons

Passion Fruit and Coconut Molded Bonbon

BY Melissa Coppel

On Demand Recipe

1 hour 10 minutes

Pastry

Kougelhopf with Thai Banana and Caramel Chocolate

BY Andrés Lara

On Demand Class

2 hours 10 minutes

Panning

Panning or Dragées 2.0

BY Melissa Coppel

On Demand Recipe

24 minutes

Ice Cream,Vegan

Recipe: Vegan Avocado, Sudachi & Mango Ice Cream

BY Andrés Lara

On Demand Class

4 hours 39 minutes

Molded Bonbons

Glossy Bonbons | Class in English with optional Portuguese (BRA) Subtitles

BY Melissa Coppel

On Demand Class

5 hours

Enrobed Bonbons,Techniques

Enrobed Bonbons

BY Melissa Coppel

On Demand Class

3 hours

Confections

Incredible Marshmallows

BY Melissa Coppel

On Demand Recipe

18 minutes

Confections

Pistachio, Rose & Saffron Chewy Caramels

BY Melissa Coppel

On Demand Class

2 hours 1 minute

Molded Bonbons

Holiday Inspired Bonbons

BY Melissa Coppel

On Demand Recipe

40 minutes

Molded Bonbons

Snickers Dessert Bars

BY Melissa Coppel

On Demand Class

1 hour

Molded Bonbons,Techniques

Class: Creativity Process

BY Melissa Coppel

On Demand Recipe

12 minutes

Cookies,Pastry

Recipe: Brown Butter Blondie Cookie

BY Andrés Lara

On Demand Recipe

30 minutes

Pastry

Sablée Dough

BY Andrés Lara

On Demand Recipe

27 minutes

Molded Bonbons

Blueberry Lemon Ganache Molded Bonbon

BY Melissa Coppel

On Demand Recipe

46 minutes

Chocolate Treats

Chocolate Key Lime Tarts

BY Melissa Coppel

On Demand Recipe

1 Hour

Candy Bars,Vegan

Vegan Hazelnut "Snickers" Bar

BY Melissa Coppel

On Demand Class

2 Hours

Confections

Turn Leftovers into Delicious Products!

BY Melissa Coppel

On Demand Recipe

54 minutes

Candy Bars

Peanut Butter & Jelly Molded Bars (No Enrober Needed)

BY Melissa Coppel

On Demand Recipe

30 minutes

Confections

Eggless Pistachio and Raspberry Nougat

BY Andrés Lara

On Demand Class

12 Horas

Molded Bonbons

Crea Bombones Coloridos y Brillantes

BY Melissa Coppel

On Demand Recipe

25 minutes

Guest Chefs,Viennoiserie

Flan Parisien

BY Daniel Álvarez

On Demand Recipe

45 minutes

Enrobed Bonbons

Sea Salt Caramel Ganache Enrobed Bonbons

BY Melissa Coppel

On Demand Class

1 Hour 52 Min

Chocolate Treats

Recipe Versatility

BY Melissa Coppel

On Demand Recipe

52 minutes

Cookies

Triple Chocolate S'mores Cookie

BY Andrés Lara

ONLINE-LIVE

Online Live

2 days

Guest Chefs,Pastry

Michelin Style Petits Fours

BY Gilbert Peña

Online Live

2 hours

Enrobed Bonbons,Molded Bonbons,Techniques

Free Class: Creative Ideas for Expensive Chocolate Times

BY Melissa Coppel, Ramon Morató

Online Live

2 days

Enrobed Bonbons,Molded Bonbons,Vegan

Vegan Bonbons and Couvertures with Natural Colors

BY Melissa Coppel

Online Live

3 hours

Enrobed Bonbons,Molded Bonbons,Vegan

Veganize Your Chocolate Products

BY Melissa Coppel

HANDS-ON

Hands On

5 days: March 16-20, 2026

Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

Spring 2026 Chocolate Bootcamp

BY Melissa Coppel, Ramon Morató

Members

MORE THAN

Students

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Classes

MORE THAN

On-demand classes and recipes

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Preparations

MORE THAN

Recipes prepared

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GUEST CHEFS

Discover our world-renowned guest chefs

Melissa Coppel

CEO Founder

VIEW CHEF

Andrés Lara

Pastry Chef

VIEW CHEF

Ramon Morató

Cacao Barry's Global Creative Director

VIEW CHEF

Daisuke Yamanouchi

Bean to Bar Expert and Cacao Barry Ambassador for Japan

VIEW CHEF

Frank Haasnoot

Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.

VIEW CHEF

Daniel Álvarez

Owner of Dalúa de Elche (Alicante)

VIEW CHEF

Josep Maria Ribé

Director of Chocolate Academy Barcelona

VIEW CHEF

Enric Monzonis

Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.

VIEW CHEF

Raúl Bernal

Winner of Lluís Santapau 2011 Trophy

VIEW CHEF

Francisco Migoya

Head of Pastry at Noma, Copenhagen.

VIEW CHEF

Olivier Fernández

Founder of MXBCN Bean to Bar Chocolate

VIEW CHEF

David Gil

Owner of I+Desserts and Pastry Chef

VIEW CHEF

Benoît Cornet

Pastry Chef

VIEW CHEF

Yun Eunyoung

Owner of Garuharu Seoul and Éclair Expert

VIEW CHEF

Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

VIEW CHEF

Gilbert Peña

Executive Pastry Chef for Joel Robuchon (Las Vegas)

VIEW CHEF

Ramon Perez

Executive Pastry Chef - Puur Chocolat (Sacramento, CA)

VIEW CHEF

Karina Rivera

Pastry Chef

VIEW CHEF

Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma

VIEW CHEF

Paula Navarrete

Bean-to-bar Expert at Cacao Latitudes

VIEW CHEF

Paul Occhipinti

Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert

VIEW CHEF

MELISSA COPPEL
CHOCOLATIER

Discover Melissa’s creations & online shop