August 2026 Chocolate Bootcamp with Melissa Coppel, Warren Hsu, and Alberto Simionato

Six days of chocolate perfection at Melissa Coppel’s Chocolate School

Redefine chocolate with Chef Melissa Coppel’s August 2026 Chocolate Bootcamp in Las Vegas.

This 100% hands-on chocolate-making course is designed for professional chocolatiers, pastry chefs, and even beginners eager to learn chocolate techniques.

With the know-how of Chef Alberto Simionato (Director of Milan’s Chocolate Academy) and tree-to-bar expert Ben Hsu (owner of world-renowned Fu Wan Chocolate), you will master both the theoretical knowledge and technical foundations for creating world-class chocolate products.

Your journey begins with Warren Hsu. With him, you will explore all the steps that go behind growing exceptional cocoa beans, harvesting them, and transforming them into some of the best chocolate bars in the world.

On the second, third, and fourth days, you’ll perfect the essential skills and techniques of professional chocolate making with Chef Melissa Coppel, including:

Glossy, colorful molded chocolate bonbons
Chocolate spraying and decoration techniques
Enrobed chocolate bonbons
American-style candy bars
Vegan chocolates (couvertures, bonbons)

The last two days will be all about reimagining classic Italian confections with Chef Simionato. Put your spin on gianduja, gianduioto, cremino, dragées, and other chocolate products.

Discover why students call Chef Melissa Coppel’s Chocolate Bootcamp “a truly transformative experience” and “nothing short of phenomenal.”

Join us today!

PROGRAM

Day 1: Bean-to-bar chocolate with Fu Wan’s founder, Warren Hsu (check out his outstanding work here!).

Day 2: Molded bonbons by Melissa Coppel
- Lime Pie: Vanilla Marshmallow, Lime Ganache, and Cookie Crust
- Pecan Caramel and Banana Bread Praliné
- Fruit Cake: Fig Jam, Rum Ganache, and Fruit Cake Crunch
- Crème Brûlée: Vanilla Custard Ganache & Caramel Crystals
- Pistachio Duja and Cherries

Day 3: Enrobed bonbons and Candy Bars by Melissa Coppel
- “Twix” Chewy Caramel & Sablé Cookie Candy Bar
- PB & J Tarts: Raspberry Jam, PB Duja, and Puffed Rice Crisp Candy Bar
- Pecan Pie: Maple Caramel & Pecan Praliné Candy Bar
- Pistachio Saffron Marzipan & Orange Blossom Ganache Enrobed Bonbons
- Raspberry Jelly & Peanut Butter Ganache Enrobed Bonbons
- Gianduja Enrobed Bonbons
- Peanut Butter Crunch Enrobed Bonbons

Day 4: Vegan Bonbons and confections by Melissa Coppel
- Piña Colada Chocolate Bars
- Strawberry-Matcha-Oat Chocolate Bars
- Pecan Pie: Soft Caramel & Pecan Praliné Molded Bonbons
- Soursop Compote & Soursop Ganache Molded Bonbons
- Hazelnut-Almond and Vanilla Bean Praliné Enrobed Bonbons
- Peanut Butter Crunch Enrobed Bonbons

Day 5: Italian classics with a modern twist by Chef Alberto Simionato
- Gianduja
- Gianduiotto
- Ondulino
- Cremino

Day 6: Dragées and other confections: How to make them, pack them, and sell them. Plus packaging and branding ideas to make your products stand out in the market!

Class Size:

Hands-On classes have a maximum of 14 students.
All classes are for adults (18+) only.

Schedule:

The doors of the School will open at 8:40 am to welcome you for breakfast!
Class will start at 9:00 am and finish at around 5:00 pm.
9001 W Sahara Ave, Las Vegas, NV 89117.

What’s included in the class?

Homemade breakfast, coffee break, and lunch (Hands-On days).
Recipe Book.
Chef’s Apron.
Wifi.
Diploma.
A recipe book in PDF with all the recipes, complete methods, and sketches.
A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
A digital Diploma that certifies you successfully completed the course.
Digital pictures of all the products made during the Class.

Rules Hands-On Class:

Please wear a proper uniform: Long pants, chef jacket, and non-slippery shoes.
Please be on time.
No video recording, phone calls, or texting are allowed during class.

Class Level:

Our classes are open to everyone. If you’re a beginner, that’s perfect. If you have years of experience in the chocolate or pastry industry, that’s also perfect. The most important thing is the passion you bring to class every day. Welcome!