google-site-verification=Q7M3xJGUtYbSj2Vukdt-bK7kcaq5xNlANZdhKfBcmQ0
Flyout Menu
Login
Profile
My courses

Pistachio Cherry Bars

DURATION

43 minutes

PRICE

$59 (USD)

CATEGORIES

Candy Bars
Chocolate Treats

On Demand Recipe

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 $59

These Pistachio and Cherry Candy Bars are an unforgettable experience, layering luscious pistachio praliné with a bright, tangy cherry compote.

The result is a finished product with an impeccable texture and a flavor profile inspired by Iranian cuisine.

Join Chef Melissa Coppel as she uses this spirited recipe to teach you advanced confectionery essentials:

  • Pre-crystallizing fat-based fillings for perfect stability.
  • Mastering fruit purée techniques from scratch.
  • Understanding the different types and applications of pectin.

Recorded in high definition, this production-friendly recipe provides all the steps, ingredients, and expert details you need.

Discover how to make these Pistachio and Cherry Candy Bars—enroll today!

PROGRAM

  • Tangy Cherry Compote.
  • Homemade Pistachio Praliné.
  • Pistachio Praliné Base.
  • Enrobage and Storage.

 

What is included in the recipe?

  • Lifetime access to the recipe 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 recipe video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Recipe 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. 

 

Looking for more candy bar recipes by Chef Melissa? Click here. 

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
Hands On
6 days
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

BY Melissa Coppel, Ramon Morató
SAVE
Hands On
5 days: March 16-20, 2026
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

Spring 2026 Chocolate Bootcamp

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Recipe
50 minutes
Enrobed Bonbons

Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
43 minutes
Enrobed Bonbons

Rose Tea and Raspberry Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
47 minutes
Candy Bars

S'mores & Rice Krispies Treats Candy Bar Mashup

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
10 minutes
Pastry,Vegan

Free Vegan Gluten-Free Feuilletine Recipe

BY Melissa Coppel
SAVE
On Demand Recipe
23 minutes
Chocolate Treats,Vegan

Vegan Pistachio Couverture Bars

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