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

30 minutes

Enrobed Bonbons,Guest Chefs,Techniques

Cuba Libre Enrobed Bonbons

BY Josep Maria Ribé

On Demand Recipe

23 minutes

Confections

Cassis Chewy Caramel

BY Andrés Lara

On Demand Recipe

1 hour

Ice Cream,Vegan

Vegan Hazelnut Ice Cream Cookie Cake

BY Andrés Lara

On Demand Recipe

18 minutes

Confections

Pistachio, Rose & Saffron Chewy Caramels

BY Melissa Coppel

On Demand Recipe

45 minutes

Guest Chefs,Pastry,Vegan

Vegan Blueberry Tart

BY Lauren V. Haas

On Demand Recipe

1 hour

Molded Bonbons

Passion Fruit and Coconut Molded Bonbon

BY Melissa Coppel

On Demand Recipe

30 minutes

Pastry

Sablée Dough

BY Andrés Lara

On Demand Recipe

36 MINUTES

Chocolate Treats,Vegan

Vegan Oat Chocolate Mendiants

BY Melissa Coppel

On Demand Recipe

34 minutes

Molded Bonbons

Black Truffle Bonbon

BY Melissa Coppel

On Demand Class

37 minutes

Guest Chefs,Techniques

Sophisticated Chocolate Decorations: Flowers

BY Frank Haasnoot

On Demand Recipe

52 minutes

Cookies

Triple Chocolate S'mores Cookie

BY Andrés Lara

On Demand Recipe

29 minutes

Guest Chefs,Pastry

Strawberry and Dulce de Leche Pavlova

BY Karina Rivera

On Demand Recipe

17 minutes

Guest Chefs,Pastry

Swiss Tart

BY Gilbert Peña

On Demand Recipe

38 minutes

Guest Chefs,Pastry

Gluten-Free Crème Brûlée & Brown Rice Crunch Tarts

BY Yun Eunyoung

On Demand Recipe

29 minutes

Guest Chefs,Pastry

Raspberry Pistachio Financier Tart

BY Gilbert Peña

On Demand Recipe

31 minutes

Chocolate Treats

Peanut Butter & Jelly Tarts

BY Melissa Coppel

On Demand Class

7 hours 46 minutes

Confections,Guest Chefs,Pastry

Jams, Spreads & Coffee Cakes

BY Andrés Lara, Josep Maria Ribé

On Demand Recipe

18 minutes

Chocolate Treats,Vegan

Vanilla, Caramel, and Oat Chocolate Mendiants

BY Melissa Coppel

On Demand Recipe

Pastry,Vegan

Free Vegan and Gluten-Free Feuilletine Recipe

On Demand Recipe

19 minutes

Confections

Chewy Cacao Nib Caramels

BY Melissa Coppel

On Demand Recipe

45 minutes

Enrobed Bonbons

Sea Salt Caramel Ganache Enrobed Bonbons

BY Melissa Coppel

On Demand Recipe

20 minutes

Candy Bars,Guest Chefs

Crunchy Jijona Turrón Bar

BY Enric Monzonis

On Demand Recipe

25 minutes

Guest Chefs,Viennoiserie

Pistachio Cruffins

BY Daniel Álvarez

On Demand Recipe

47 minutes

Guest Chefs,Molded Bonbons

Apricot, Ylang Ylang, and Buttercream Bonbons by Josep Maria Ribé

BY Josep Maria Ribé

On Demand Recipe

49 minutes

Confections

Recipe: Two-Layer Raspberry and Exotic Fruit Caramel

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

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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