Flyout Menu
Login
Profile
My courses

Bonbon Color Study

DURATION

1 hour 48 minutes

PRICE

$150 (USD)

CATEGORIES

Molded Bonbons
Techniques

On Demand Class

0.00 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
SAVE
Buy course for $150

Chef Melissa is a master in understanding how color and chocolate interact to create visually dynamic bonbons you can’t help but savor with your eyes.

In this class, you will discover Chef Melissa’s techniques and the fascinating experiments she has conducted to make thin, glossy, and color-saturated shells.

PROGRAM

  • 6 Different decorations you can make to make your shells colorful.
  • How to get the color pigmentation you want depending on the type of chocolate (dark, milk, white) you use for your shells.
  • How to make cocoa butter colors.
  • How to get shiny shells and bonbons.
  • How to pre-crystallize / temper cocoa butter colors.
  • How to choose the decoration for your bonbons to make your collection unique and inviting.
  • How to balance more simple and more complex decorations in your bonbons.

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...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

MORE INFORMATION

VIP

YEARLY / $1,950.00

MORE INFORMATION

CHEF COURSES

VIEW ALL

SAVE
On Demand Recipe
47 minutes
Candy Bars

S'mores & Rice Krispies Treats Mashup

BY Melissa Coppel
SAVE
On Demand Recipe
48 minutes
Candy Bars

Matcha, Rose, and Pistachio Mini Candy Bars

BY Melissa Coppel
SAVE
On Demand Recipe
37 minutes
Candy Bars

Künefe Candy Bars (Melissa Coppel's Take on the Dubai Bar)

BY Melissa Coppel
SAVE
On Demand Recipe
Pastry,Vegan

Free Vegan and Gluten-Free Feuilletine Recipe

SAVE
On Demand Recipe
vegan
23 minutes
Chocolate Treats,Vegan

Vegan Pistachio Couverture Bars

BY Melissa Coppel
SAVE
Hands On
5 days
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

Chocolate Bootcamp with Melissa Coppel and Paul Occhipinti August 2025

BY Melissa Coppel, Paul Occhipinti
SAVE
Online Live
2 hours
Chocolate Treats,Enrobed Bonbons,Molded Bonbons,Techniques

Q&A: Ask All Your Chocolate Production Questions!

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

Online-live: Veganize Your Chocolate Products January 2025

BY Melissa Coppel

    Know our 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

    FOLLOW ME

    Facebook
    Twitter
    Instagram

    SITE MAP

    About
    Courses

    Guest Chefs
    Contact us
    Our Shop

    © MELISSA COPPEL

    Professional workshops terms and agreements
    Online orders terms and conditions

    9001 W Sahara Ave
    Las Vegas, NV 89117
    O: +1 702-850-4118
    F: +1 725-251-6670
    info@melissacoppel.com