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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

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PREMIUM

YEARLY / $995

MONTHLY / $95

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BESTSELLER

VIP

YEARLY / $1950

MONTHLY / $175

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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

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SAVE
On Demand Recipe
11 minutes
Guest Chefs,Pastry

Cinnamon Rolls by Chef Daniel Álvarez

BY Daniel Álvarez
SAVE
On Demand Class
2 Hours 40 minutes
Candy Bars,Chocolate Treats

Decadent Candy Bars

BY Melissa Coppel
SAVE
On Demand Class
4 hours 39 minutes
Molded Bonbons

Glossy Bonbons by Melissa Coppel | Class in English (BRA) Subtitles

BY Melissa Coppel
SAVE
On Demand Recipe
43 minutes
Chocolate Treats,Vegan

Vegan Pistachio Couverture Bars by Chef Melissa Coppel

BY Melissa Coppel
SAVE
On Demand Class
59 minutes
Cookies,Guest Chefs

Cookie Formulation Class

BY Andrés Lara
SAVE
On Demand Recipe
25 minutes
Confections,Guest Chefs

Mango, Passion Fruit, and Thyme Pâte de Fruits

BY Josep Maria Ribé
SAVE
On Demand Recipe
30 minutes
Cookies,Pastry

Chocolate Petit Beurre Cookie

BY Andrés Lara
SAVE
On Demand Recipe
37 minutes
Candy Bars

Künefe Candy Bars by Chef Melissa Coppel

BY Melissa Coppel
SAVE
On Demand Recipe
58 minutes
Chocolate Treats

Recipe: Peanut Butter Cups

BY Andrés Lara
SAVE
On Demand Recipe
23 minutes
Guest Chefs,Molded Bonbons

Honey Rosemary and Pine Nut Bonbons

BY Ramon Morató
SAVE
On Demand Recipe
9 minutes
Candy Bars,Guest Chefs

Finger Bueno Chocolate Bar by Raúl Bernal

BY Raúl Bernal
SAVE
On Demand Recipe
29 minutes
Guest Chefs,Pastry

Strawberry and Dulce de Leche Pavlova

BY Karina Rivera
SAVE
On Demand Class
4 hours
Cookies,Pastry

American Style Cookies Class: Learn to Bake the Perfect Cookie

BY Andrés Lara
SAVE
On Demand Recipe
23 minutes
Chocolate Treats,Vegan

Vegan Pistachio Chocolate Bars

BY Melissa Coppel
SAVE
On Demand Class
1 hour 48 minutes
Molded Bonbons,Techniques

Bonbon Color Study

BY Melissa Coppel
SAVE
On Demand Recipe
18 minutes
Chocolate Treats,Confections

Candied Orange Segments (Orangettes)

BY Andrés Lara
SAVE
On Demand Recipe
43 minutes
Enrobed Bonbons

Rose Tea and Raspberry Enrobed Bonbons

BY Melissa Coppel

    ONLINE-LIVE

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    Online Live
    4 hours
    Enrobed Bonbons,Molded Bonbons,Vegan

    Vegan Bonbons and Couvertures with Natural Colors

    BY Melissa Coppel
    SAVE
    Online Live
    3 hours
    Enrobed Bonbons,Molded Bonbons,Vegan

    Vegan Chocolate Formulation Course

    BY Melissa Coppel
    SAVE
    Online Live
    3 hours
    Molded Bonbons,Techniques

    Online-live: Bonbon Color Study Class September 2024

      HANDS-ON

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      Hands On
      6 days
      Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

      March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

      BY Melissa Coppel, Ramon Morató
      SAVE
      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

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        GUEST CHEFS

        Discover our world-renowned guest chefs

        Melissa Coppel

        CEO Founder
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        Andrés Lara

        Pastry Chef
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        Ramon Morató

        Cacao Barry's Global Creative Director
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        Daisuke Yamanouchi

        Bean to Bar Expert and Cacao Barry Ambassador for Japan
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        Frank Haasnoot

        Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
        VIEW CHEF

        Daniel Álvarez

        Owner of Dalúa de Elche (Alicante)
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        Josep Maria Ribé

        Director of Chocolate Academy Barcelona
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        Enric Monzonis

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

        Winner of Lluís Santapau 2011 Trophy
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        Francisco Migoya

        Head of Pastry at Noma, Copenhagen.
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        Olivier Fernández

        Founder of MXBCN Bean to Bar Chocolate
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        David Gil

        Owner of I+Desserts and Pastry Chef
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        Benoît Cornet

        Pastry Chef
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        Yun Eunyoung

        Owner of Garuharu Seoul and Éclair Expert
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        Lauren V. Haas

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

        Executive Pastry Chef for Joel Robuchon (Las Vegas)
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        Ramon Perez

        Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
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        Karina Rivera

        Pastry Chef
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        Adrian Ciaurriz

        Former Head Chef at Espaisucre & Pastry Chef at Noma
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        Paula Navarrete

        Bean-to-bar Expert at Cacao Latitudes
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        Paul Occhipinti

        Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
        VIEW CHEF

        MELISSA COPPEL
        CHOCOLATIER

        Discover Melissa’s creations & online shop

        LEARN MORE ABOUT HER CONFECTIONS