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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
On Demand Class
47 minutes
Guest Chefs
Apricot, Ylang Ylang and Butter Bonbons by Josep Maria Ribé
On Demand Recipe
25 minutes
Guest Chefs
Mango, Passion Fruit and Thyme Pâte de Fruits by Josep Maria Ribé
On Demand Class
14 minutes
Techniques
Perfectly Thin Chocolate Shells
On Demand Recipe
30 minutes
Enrobed Bonbons
Cuba Libre Enrobed Bonbons
On Demand Class
1 Hour 40 minutes
Guest Chefs,Pastry
Éclairs by Garuharu | Earl Grey Éclair & Saint Honoré Éclair
On Demand Recipe
35 minutes
Chocolate Treats
Caramel, Crumble, and Praliné Turrón
On Demand Recipe
35 minutes
Pastry
Pain Suisse by Daniel Álvarez
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Discover our world-renowned guest chefs
Melissa Coppel
CEO Founder
Ramon Morató
Creative director for Cacao Barry
Daisuke Yamanouchi
Bean to Bar Chef
Frank Haasnoot
Pastry chef and Chocolatier
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Guest Chef
Olivier Fernández
Fundador del Bean to Bar MXBCN
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.