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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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VIP

YEARLY / $1950

MONTHLY / $175

BESTSELLER

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Courses

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

We wanted to bring you constant and innovative content suited for your own interests, skills,
and expectations.

Enroll now!

ON DEMAND

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NEW
On Demand Class
special
1 hour 48 minutes
Molded Bonbons,Techniques

Bonbon Color Study by Melissa Coppel

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 Class
2 hours 1 minute
Molded Bonbons

Holiday Inspired Bonbons by Melissa Coppel

BY Melissa Coppel
On Demand Class
Free
14 minutes
Techniques

Perfectly Thin Chocolate Shells

BY Melissa Coppel
On Demand Class
1 Hour 40 minutes
Guest Chefs,Pastry

Éclairs by Garuharu | Earl Grey Éclair & Saint Honoré Éclair

BY Yun Eunyoung
On Demand Class
25 minutes
Guest Chefs,Pastry

Forêt Noire Tart by Garuharu

BY Yun Eunyoung
On Demand Class
1 Hour 30 Minutes
Guest Chefs,Pastry

Tarts by Garuharu | Exotic Caramel & Tropical Tarts

BY Yun Eunyoung
On Demand Class
2 Hours 40 minutes
Candy Bars,Chocolate Treats

Decadent Candy Bars by Melissa Coppel

BY Melissa Coppel
On Demand Class
vegan
34 minutes
Guest Chefs,Pastry,Vegan

Plant-Based Blueberry Tart by Lauren Haas

BY Lauren Haas
On Demand Class
vegan
34 minutes
Guest Chefs,Pastry,Vegan

The "Truffle" Chocolate Petit Gâteau by Lauren Haas

BY Lauren Haas

ONLINE LIVE

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NEW
Online Live
November 12, 2024
2 Days
Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation with Ramon Morató and Melissa Coppel

BY Melissa Coppel, Ramon Morató
NEW
Online Live
December 10, 2024
1 day
Guest Chefs,Techniques

Flavor: The Essence of Creativity with Adrian Ciaurriz

BY Adrian Ciaurriz

HANDS ON

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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.
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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 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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Nicoll Notter

Head Chef, Chocolate Academy New York
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Paul Occhipinti

Meilleur Ouvrier de France 2018
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Paula Navarrete

Bean to Bar Expert at Cacao Latitudes
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Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma
VIEW CHEF
MELISSA COPPEL
CHOCOLATIER

Discover Coppel’s creations
& online shop

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