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Glossy Dessert Bars

DURATION

5 hours

PRICE

$500 (USD)

CATEGORY

Molded Bonbons

On Demand Class

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Buy course for $500

Melissa Coppel’s specialty! A concept that brings together her pastry background, the world of chocolate, and her glossy, colorful designs.

The Dessert Bars class brings together these two worlds that are so close, but so far apart.

Inspiration can come from anywhere: blueberry tarts, cherry pistachio cobbler, even the Italian pasta classic cacio e pepe!

Dessert bars are bigger molded bonbons filled with complex compositions inspired by plated desserts.

This is the perfect class for intrepid chocolatiers who want to turn surprising flavors and chocolate pieces into delicious, unique results.

Discover how to make Chef Melissa Coppel’s dessert bars now!

PROGRAM

Dessert Bars:

  • Peanut Butter Ganache | Raspberry Compote |  Toasted Brioche
  • Pistachio Praliné | Pistachio Ganache |  Streusel  | Cherry Compote
  • Lemon Curd Ganache | Blueberry Compote | Müesli |  Lemon Marshmallow
  • Parmesan Black Pepper Ganache | Parmesan Cookie
  • Chocolate-less Peach Ganache | Walnut Seed Praliné
  • Spray Chart and Shelf Life Tables

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book in PDF format, including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Class Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together. 

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

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VIP

YEARLY / $1,950.00

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
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    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
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    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

    Owner of I+Desserts and Pastry Chef
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    Benoît Cornet

    Pastry Chef
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    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
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    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
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    Karina Rivera

    Pastry Chef
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    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
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    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
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    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
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    9001 W Sahara Ave
    Las Vegas, NV 89117
    O: +1 702-850-4118
    F: +1 725-251-6670
    info@melissacoppel.com