Flyout Menu
Login
Profile
My courses

"Milky Way" Bars

DURATION

54 minutes

PRICE

$79 (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 $79

Inspired by the “Milky Way” original candy bar, but only better!

In our version, we combine a soft cacao nib chocolate nougat with Chef Melissa’s New York Times-acclaimed salted chewy caramel.

Then, we cover it in 68% dark chocolate and finish it with toasted, crunchy cacao nibs.

How can it get any better than that?

Discover how to make this elevated, decadent Milky Way recipe reinterpretation today.

PROGRAM

  • Soft Cacao Nib and Chocolate Nougat
  • Chewy Salted Caramel
  • Enrobage

 

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 of Milky Way bars Video 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. 

Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

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
34 minutes
Guest Chefs,Molded Bonbons

Whisky & Pecan Molded Bonbons

BY Ramon Perez
SAVE
On Demand Recipe
47 minutes
Candy Bars

S'mores & Rice Krispies Treats Mashup

BY Melissa Coppel
SAVE
Online Live
6 hours
Guest Chefs,Pastry,Techniques

The Plated Desserts of Tickets, Barcelona

BY David Gil
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
On Demand Recipe
1 hour 9 minutes
Guest Chefs,Pastry

Cookies & Cream Macarons

BY Karina Rivera

    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