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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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SAVE
Online Live
April 4th. 9 am - 12 pm (Las Vegas time).
Molded Bonbons,Techniques

Andrey Dubovik's Spraying Techniques

BY Andrey Dubovik
SAVE
On Demand Class
23 minutes
Enrobed Bonbons,Techniques

How to Make a Chocolate Chablon and Why | Free Class

BY Melissa Coppel
SAVE
Online Live
2 days: Feb. 17 and 18. 9 am to 12:30 pm (Las Vegas time).
Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation Online Class

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Class
41 minutes
Enrobed Bonbons,Techniques

Enrobed Bonbon Decoration Ideas

BY Melissa Coppel
SAVE
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, Ramon Morató
SAVE
On Demand Recipe
41 minutes
Cookies,Guest Chefs

Peanut Butter and Jelly Cookie

BY Andrés Lara
SAVE
On Demand Recipe
25 minutes
Chocolate Treats,Guest Chefs,Molded Bonbons

Guava Earl Grey Chocolate Mandala

BY Ramon Morató
SAVE
On Demand Recipe
1 hour
Guest Chefs,Pastry

Coffee Praliné Tart Recipe

BY Andrés Lara
SAVE
On Demand Class
39 minutes
Molded Bonbons,Techniques

From Idea to Bonbon: Fruit Cake Bonbons

BY Melissa Coppel

    ON-DEMAND

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    SAVE
    On Demand Recipe
    1 hour 21 minutes
    Guest Chefs,Pastry

    Key Lime Pie Macarons by Chef Karina Rivera

    BY Karina Rivera
    SAVE
    On Demand Recipe
    9 minutes
    Candy Bars,Guest Chefs

    Finger Bueno Chocolate Bar by Raúl Bernal

    BY Raúl Bernal
    SAVE
    On Demand Recipe
    23 minutes
    Confections

    Chocolate Nougat by Chef Andrés Lara

    BY Andrés Lara
    SAVE
    On Demand Class
    2 Chapters | 1 hour 40 minutes
    Guest Chefs,Pastry

    Éclair Class by Garuharu: Saint Honoré & Earl Grey

    BY Yun Eunyoung
    SAVE
    On Demand Recipe
    44 minutes
    Guest Chefs,Molded Bonbons

    Corn Tortilla Molded Bonbon

    BY Ramon Perez
    SAVE
    On Demand Recipe
    34 minutes
    Guest Chefs,Pastry,Vegan

    Plant-Based Pistachio and Strawberry Tart by Lauren V. Haas

    BY Lauren V. Haas
    SAVE
    On Demand Recipe
    34 minutes
    Molded Bonbons

    Cassis and Parmesan Molded Bonbon by Chef Melissa

    BY Melissa Coppel
    SAVE
    On Demand Recipe
    24 minutes
    Cookies,Pastry

    Banana Oat Cookie with Chocolate Caramel: Healthy & Decadent

    BY Andrés Lara
    SAVE
    On Demand Recipe
    18 minutes
    Guest Chefs,Pastry

    Canelé de Bordeaux by Chef Gilbert Peña

    BY Gilbert Peña

      ONLINE-LIVE

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

      Vegan Bonbons and Couvertures with Natural Colors

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

      Vegan Chocolate Formulation Course

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

      Online-live: Bonbon Color Study Class September 2024

        HANDS-ON

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        SAVE
        Hands On
        6 days
        Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

        March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

        BY Melissa Coppel, Ramon Morató
        SAVE
        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, Ramon Morató
        SAVE
        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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          On-demand classes and recipes
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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

          Andrey Dubovik

          Spraying Techniques Expert
          VIEW CHEF

          MELISSA COPPEL
          CHOCOLATIER

          Discover Melissa’s creations & online shop

          LEARN MORE ABOUT HER CONFECTIONS