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 by world-leading pastry chefs.

Break the mold and boost your skills.

Explore our recipes today!

ON-DEMAND

On Demand Recipe

30 minutes

Confections

Eggless Pistachio and Raspberry Nougat

BY Andrés Lara

On Demand Class

12 Horas

Molded Bonbons

Clase: Bombones Coloridos & Brillantes

BY Melissa Coppel

On Demand Recipe

25 minutes

Guest Chefs,Viennoiserie

Pistachio Cruffins

BY Daniel Álvarez

On Demand Recipe

20 minutes

Enrobed Bonbons,Guest Chefs

Black Sesame Enrobed Bonbon

BY Daisuke Yamanouchi

On Demand Recipe

54 minutes

Candy Bars,Chocolate Treats

"Milky Way" Bars

BY Andrés Lara

On Demand Recipe

48 minutes

Pastry

Brioche with Maple Miso Butter Spread

BY Andrés Lara

On Demand Recipe

44 minutes

Guest Chefs,Pastry

Gluten-Free Chocolate Passion Cake

BY Ramon Morató

On Demand Recipe

1 Hour

Molded Bonbons

Crème Brûlée Molded Bonbons

BY Melissa Coppel

On Demand Recipe

20 minutes

Pastry

Plum Cake

BY Andrés Lara

On Demand Recipe

37 minutes

Ice Cream

Recipe: Tanzanie 75% Chocolate Ice Cream

BY Andrés Lara

On Demand Class

2 hours 10 minutes

Panning

Panning or Dragées 2.0

BY Melissa Coppel

On Demand Recipe

30 minutes

Enrobed Bonbons,Guest Chefs,Techniques

Cuba Libre Enrobed Bonbons

BY Josep Maria Ribé

On Demand Recipe

24 minutes

Confections

Hazelnut Rocher

BY Melissa Coppel

On Demand Class

42 minutes

Enrobed Bonbons

Coconut and Passion Fruit Enrobed Bonbons

BY Melissa Coppel

On Demand Recipe

37 minutes

Candy Bars

Künefe Candy Bars (Melissa Coppel's Take on the Dubai Bar)

BY Melissa Coppel

On Demand Class

1 hour 10 minutes

Enrobed Bonbons,Molded Bonbons

Passion Fruit and Black Sesame Bonbons

BY Melissa Coppel, Ramon Perez

On Demand Recipe

35 minutes

Molded Bonbons

Tiramisù Molded Bonbons

BY Melissa Coppel

On Demand Recipe

51 minutes

Chocolate Treats,Vegan

Crunchy Pistachio and Cherry Vegan Chocolate Tarts

BY Melissa Coppel

On Demand Class

2 hours

Guest Chefs,Techniques

Creative Chocolate Figurines by Raúl Bernal

BY Raúl Bernal

On Demand Recipe

45 minutes

Guest Chefs,Pastry,Vegan

Vegan Bluberry Tart

BY Lauren V. Haas

On Demand Recipe

40 minutes

Molded Bonbons

Snickers Dessert Bars

BY Melissa Coppel

On Demand Class

4 hours 12 minutes

Panning

Panning or Dragées by Melissa Coppel

BY Melissa Coppel

On Demand Recipe

27 minutes

Confections

Salted Peanut Nougat Bar

BY Andrés Lara

On Demand Recipe

44 minutes

Guest Chefs,Molded Bonbons

Corn Tortilla Molded Bonbon

On Demand Recipe

11 minutes

Guest Chefs,Molded Bonbons

Lemon Yuzu Bonbons by Raúl Bernal

BY Raúl Bernal

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

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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