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!

NEW COURSES

On Demand Recipe

28 minutes

Enrobed Bonbons,Guest Chefs

Burnt Caramel Enrobed Bonbons

BY Michael Recchiuti

On Demand Recipe

17 minutes

Enrobed Bonbons,Guest Chefs

Chestnut Honey Enrobed Bonbons

BY Ramon Morató

On Demand Recipe

39 minutes

Cookies,Guest Chefs

"Reese's" Peanut Butter Cookie

BY Andrés Lara

On Demand Recipe

53 minutes

Molded Bonbons

Yuzu Black Sesame Molded Bonbons

BY Melissa Coppel

On Demand Recipe

25 minutes

Confections,Guest Chefs

Vanilla Sea Salt Caramel Spread

BY Ramon Morató

On Demand Recipe

33 minutes

Molded Bonbons

Coconut Lime Ganache Bonbons

BY Melissa Coppel

On Demand Class

32 minutes

Panning,Techniques

Chef Melissa Coppel's Best Tips for Dragées

BY Melissa Coppel

On Demand Recipe

35 minutes

Enrobed Bonbons,Vegan

Vegan Strawberry and Oat Bonbons

BY Melissa Coppel

ON-DEMAND

On Demand Recipe

58 minutes

Pastry,Vegan

Vegan Pistachio & Raspberry Tart: Praliné & Lychee Recipe

BY Andrés Lara

On Demand Recipe

18 minutes

Chocolate Treats,Vegan

Vegan Fig and Almond Rochers Recipe: The Year-Long Snack

BY Melissa Coppel

On Demand Class

5 hours

Molded Bonbons

Glossy Dessert Bars Class

BY Melissa Coppel

On Demand Recipe

37 minutes

Panning

S'mores Dragées Recipe

BY Melissa Coppel

On Demand Recipe

37 minutes

Ice Cream

Tanzanie 75% Chocolate Ice Cream

BY Andrés Lara

On Demand Recipe

24 minutes

Cookies,Pastry

Banana Oat Cookie with Chocolate Caramel: Healthy & Decadent

BY Andrés Lara

On Demand Recipe

1 hour 16 minutes

Guest Chefs,Pastry

Salted Caramel Macarons

BY Karina Rivera

On Demand Recipe

44 minutes

Guest Chefs,Molded Bonbons

Corn Tortilla Molded Bonbon

On Demand Recipe

45 minutes

Guest Chefs,Pastry,Vegan

Plant-Based Lemon Blueberry Tarts Recipe

BY Lauren V. Haas

On Demand Recipe

13 minutes

Confections

Raspberry Gummies by Andrés Lara

BY Andrés Lara

ONLINE-LIVE

Online Live

2 hours

Enrobed Bonbons,Free,Molded Bonbons,Techniques

Free Class: Creative Ideas for Expensive Chocolate Times

BY Melissa Coppel, Ramon Morató

Online Live

4 hours

Enrobed Bonbons,Molded Bonbons,Vegan

Vegan Bonbons and Couvertures with Natural Colors

BY Melissa Coppel

Online Live

3 hours

Enrobed Bonbons,Molded Bonbons,Vegan

Vegan Chocolate Formulation Course

BY Melissa Coppel

Online Live

3 hours

Molded Bonbons,Techniques

Online-live: Bonbon Color Study Class September 2024

HANDS-ON

Hands On

6 days: August 10-15, 2026, Las Vegas

Bean-to-bar,Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

August 2026 Chocolate Bootcamp

BY Melissa Coppel, Alberto Simionato, Warren Hsu

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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

Bonbon Spraying Techniques Expert and Chocolatier

VIEW CHEF

Alberto Simionato

Milan's Chocolate Academy Director

VIEW CHEF

Warren Hsu

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

VIEW CHEF

Michael Recchiuti

Founder of Recchiuti Confections

VIEW CHEF

MELISSA COPPEL
CHOCOLATIER

Discover Melissa’s creations & online shop