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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!

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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!

NEW COURSES

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Favorite
On Demand Class
32 minutes
Panning,Techniques

Chef Melissa Coppel's Best Tips for Dragées

BY Melissa Coppel

    ON-DEMAND

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    Favorite
    On Demand Recipe
    7 minutes
    Guest Chefs,Techniques

    The Perfect Chocolate Wafer Decoration

    BY Frank Haasnoot
    Favorite
    On Demand Recipe
    45 minutes
    Pastry,Vegan

    Vegan Lemon Cake with Raspberry Pâte de Fruit by Chef Andrés Lara

    BY Andrés Lara
    Favorite
    On Demand Recipe
    38 minutes
    Guest Chefs,Pastry

    Gluten-Free Crème Brûlée Tarts

    BY Yun Eunyoung
    Favorite
    On Demand Recipe
    44 minutes
    Guest Chefs,Pastry

    Gluten-Free Chocolate Cake (with Passion Fruit)

    BY Ramon Morató
    Favorite
    On Demand Recipe
    24 minutes
    Ice Cream,Vegan

    Vegan Avocado, Sudachi & Mango Ice Cream by Chef Andrés Lara

    BY Andrés Lara
    Favorite
    On Demand Class
    1 Hour 50 Minutes
    Confections

    Chewy and Soft Caramels Class with Melissa Coppel

    BY Melissa Coppel
    Favorite
    On Demand Recipe
    21 minutes
    Confections,Guest Chefs

    Piedmont Hazelnut and Milk Chocolate Spread

    BY Ramon Morató
    Favorite
    On Demand Class
    5 hours
    Molded Bonbons

    Glossy Dessert Bars Class with Chef Melissa Coppel

    BY Melissa Coppel

      ONLINE-LIVE

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      Favorite
      Online Live
      4 hours
      Enrobed Bonbons,Molded Bonbons,Vegan

      Vegan Bonbons and Couvertures with Natural Colors

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

      Vegan Chocolate Formulation Course

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

      Online-live: Bonbon Color Study Class September 2024

        HANDS-ON

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        Favorite
        Hands On
        5 days: May 18-22, 2026
        Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

        May 2026 Chocolate Bootcamp

        BY Melissa Coppel, Michael Recchiuti
        Favorite
        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.
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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 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
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          Andrey Dubovik

          Bonbon Spraying Techniques Expert and Chocolatier
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          Alberto Simionato

          Milan's Chocolate Academy Director
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          Warren Hsu

          Founder of Fu Wan Chocolate and Tree-to-bar Expert
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          Michael Recchiuti

          Founder of Recchiuti Confections
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          MELISSA COPPEL
          CHOCOLATIER

          Discover Melissa’s creations & online shop

          LEARN MORE ABOUT HER CONFECTIONS