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Melissa Coppel
CEO Founder
World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the few women at the top of her field, Coppel worked at Joel Robuchon at the Mansion, a three-star Michelin restaurant and ran the pastry kitchen at L’Atelier de Joel Robuchon in Las Vegas.
She later mastered her talent with chocolate at casinos like Caesars Palace and the Bellagio, where she exclusively focused on chocolate. She co-founded a wholesale chocolate company in Las Vegas before starting her own school in 2016.
Coppel's passion stems from her childhood memories of watching her parents cook side by side in the kitchen and later testing out new recipes on her grandmother when she started to study in the culinary field. Her creations earned her several accolades, including Chocolatier of the Year at the Pastry Live Competition in Atlanta 2013, and she was also named one of the Top Ten Chocolatiers in North America by Dessert Professional in 2016.
She has been a Cacao Barry Ambassador since 2015. Coppel teaches classes at her Chocolate and Pastry School throughout the year as well as around the world. Her school and her chocolate are an extension of this passion and her desire to share it. “Knowledge doesn’t belong to you, it passes through you,” Coppel said. “This profession has given me so much joy, for me it’s really about giving back and growing together, which brings meaning to my life.”
Melissa Coppel COURSES
Online Live
November 19, 2024
2 Days
Confections
How to Create a Mouthwatering Dragée Collection
Online Live
November 12, 2024
2 Days
Enrobed Bonbons,Molded Bonbons,Techniques
Ganache Formulation with Ramon Morató and Melissa Coppel
Hands On
July 30, 2025
15 Days
Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning
15-Day Intensive Chocolatier Hands-On Class
On Demand Class
1 hour 48 minutes
Molded Bonbons,Techniques
Bonbon Color Study by Melissa Coppel
On Demand Class
1 hour 10 minutes
Enrobed Bonbons,Molded Bonbons
Passion Fruit and Black Sesame Bonbons
On Demand Class
2 hours 1 minute
Molded Bonbons
Holiday Inspired Bonbons by Melissa Coppel
On Demand Recipe
27 minutes
Molded Bonbons
Blueberry Lemon Ganache Molded Bonbon
On Demand Recipe
37 MINUTES
Molded Bonbons
Soursop Molded Bonbon
On Demand Recipe
1 hour
Molded Bonbons
Passion Fruit and Coconut Molded Bonbon
On Demand Class
14 minutes
Techniques
Perfectly Thin Chocolate Shells
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Discover our world-renowned guest chefs
Melissa Coppel
CEO Founder
Ramon Morató
Cacao Barry's Global Creative Director
Daisuke Yamanouchi
Bean to Bar Expert and Cacao Barry Ambassador for Japan
Frank Haasnoot
Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Director of Chocolate Academy Barcelona
Enric Monzonis
Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Head of Pastry at Noma, Copenhagen.
Olivier Fernández
Founder of MXBCN Bean to Bar Chocolate
David Gil
Owner of I+Desserts and Pastry Chef
Yun Eunyoung
Owner of Garuharu Seoul and Éclair Expert
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.
Gilbert Peña
Executive Pastry Chef for Joel Robuchon (Las Vegas)
Ramon Perez
Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
Nicoll Notter
Head Chef, Chocolate Academy New York
Paul Occhipinti
Meilleur Ouvrier de France 2018
Paula Navarrete
Bean to Bar Expert at Cacao Latitudes
Adrian Ciaurriz
Former Head Chef at Espaisucre & Pastry Chef at Noma