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.

Find constant and innovative confections suited to your interests, skills, and expectations.

Enroll now!

ON-DEMAND

SAVE

On Demand Class

1 hour 49 minutes

Candy Bars,Chocolate Treats

Nostalgic Candy Bars and Chocolate Treats

BY Melissa Coppel

SAVE

On Demand Class

1 hour 47 minutes

Guest Chefs,Pastry

French Macarons

BY Karina Rivera

SAVE

On Demand Class

1 hour 5 minutes

Guest Chefs,Pastry,Vegan

Decadent Vegan Cookies

BY Lauren V. Haas

SAVE

On Demand Class

special

1 hour 48 minutes

Molded Bonbons,Techniques

Bonbon Color Study

BY Melissa Coppel

SAVE

On Demand Class

1 hour 10 minutes

Enrobed Bonbons,Molded Bonbons

Passion Fruit and Black Sesame Bonbons

BY Melissa Coppel, Ramon Perez

SAVE

On Demand Class

53 minutes

Guest Chefs,Molded Bonbons

Yuzu Yogurt & White Sesame Molded Bonbon by Ramon Perez

BY Ramon Perez

SAVE

On Demand Class

2 hours 1 minute

Molded Bonbons

Holiday Inspired Bonbons

BY Melissa Coppel

SAVE

On Demand Class

25 minutes

Guest Chefs,Pastry

Forêt Noire Tart

BY Yun Eunyoung

SAVE

On Demand Class

Class

2 Chapters | 1 hour 40 minutes

Guest Chefs,Pastry

Éclairs Class | Saint Honoré & Earl Grey

BY Yun Eunyoung

SAVE

On Demand Class

14 minutes

Techniques

Perfectly Thin Chocolate Shells

BY Melissa Coppel

ONLINE-LIVE

SAVE

Online Live

2 days

Enrobed Bonbons,Molded Bonbons

Online-live: Ganache Formulation June 2024

BY Melissa Coppel, Ramon Morató

SAVE

Online Live

5 Hours

Panning

Online-live: Panning and Confections June 2023

BY Melissa Coppel

SAVE

Online Live

2 hours

Chocolate Treats,Enrobed Bonbons,Molded Bonbons,Techniques

Q&A: Ask All Your Chocolate Production Questions!

BY Melissa Coppel

SAVE

Online Live

3-4 hours

Bean-to-bar,Guest Chefs

Bean-to-bar with Paula Navarrete August 2025

BY Paula Navarrete

HANDS-ON

SAVE

Hands On

6 days

Bean-to-bar,Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

Chocolate Bootcamp July-August 2025

BY Ramon Morató, Paula Navarrete, Melissa Coppel

SAVE

Hands On

5 days

Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

Chocolate Bootcamp with Melissa Coppel and Paul Occhipinti August 2025

BY Melissa Coppel, Paul Occhipinti

Members

MORE THAN

Students

Classes

MORE THAN

On-demand classes and recipes

Preparations

MORE THAN

Recipes prepared

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

What you will discover in our school

Let’s get inspired together!

Join our subscription plans

BASIC

PREMIUM

VIP

Courses

ON-DEMAND

Nostalgic Candy Bars and Chocolate Treats

French Macarons

Decadent Vegan Cookies

Bonbon Color Study

Passion Fruit and Black Sesame Bonbons

Yuzu Yogurt & White Sesame Molded Bonbon by Ramon Perez

Holiday Inspired Bonbons

Forêt Noire Tart

Éclairs Class | Saint Honoré & Earl Grey

Perfectly Thin Chocolate Shells

ONLINE-LIVE

Online-live: Ganache Formulation June 2024

Online-live: Panning and Confections June 2023

Q&A: Ask All Your Chocolate Production Questions!

Bean-to-bar with Paula Navarrete August 2025

HANDS-ON

Chocolate Bootcamp July-August 2025

Chocolate Bootcamp with Melissa Coppel and Paul Occhipinti August 2025

Members

MORE THAN

Classes

MORE THAN

Preparations

MORE THAN

GUEST CHEFS

Discover our world-renowned guest chefs

Melissa Coppel

Andrés Lara

Ramon Morató

Daisuke Yamanouchi

Frank Haasnoot

Daniel Álvarez

Josep Maria Ribé

Enric Monzonis

Raúl Bernal

Francisco Migoya

Olivier Fernández

David Gil

Benoît Cornet

Yun Eunyoung

Lauren V. Haas

Gilbert Peña

Ramon Perez

Karina Rivera

Adrian Ciaurriz

Paula Navarrete

Paul Occhipinti

MELISSA COPPEL CHOCOLATIER

Discover Melissa’s creations & online shop

FOLLOW ME

SITE MAP

© MELISSA COPPEL

MELISSA COPPEL
CHOCOLATIER