Decadent Candy Bars Class with Chef Melissa Coppel
In this class, Chef Melissa Coppel turns chocolate bars into a conduit for flavor exploration! Using intriguing combinations reminiscent of childhood favorites, popular recipes, and even savory classics, Chef Melissa creates recipes that inspire you to transform your favorite flavors into bold products. This class will cover 3 recipes, starting with Tarts made with an […]
Vegan Vanilla, Caramel & Oat Mendiants
Traditional mendiants are made with dark chocolate and topped with nuts and dried fruits. But while Chef Melissa loves these rustic French treats, she knows that for a vegan chocolate lover, another dark chocolate bite just won’t cut it! In her decadent version, Chef Melissa creates nutty, molassey oat chocolate shells with brown sugar. She […]
Online Chocolate Enrobing Course | Professional Techniques
Join Chef Melissa as she guides you through 11 essential tips for perfecting the enrobing process in this two-part class. You’ll gain valuable insights and techniques to ensure your creations are flawless every time. If you’re still wondering whether to pre-crystallize your fat-based fillings and ganaches before enrobing, or if you have no idea what […]
Creamy Cacao Butter or “Cocoa Butter Silk” Basics
Seeding with creamy cacao butter (aka “silk”) is our favorite, no-fuzz, pre-crystallization, or tempering technique. In this class, Chef Melissa teaches you how to make and maintain this convenient and essential ingredient, which you can easily prepare with any cacao butter you have in hand. If you always thought tempering chocolate was a cumbersome, long, […]
Hazelnut Rocher Recipe | Chef Melissa Coppel
These Hazelnut Rochers are inspired by Chef Melissa’s obsession with both elements: the hazelnuts (mainly) and the Rochers we’ve all loved eating at some point in our lives. Her recipe creates crunchy, nutty, chocolatey treat that are easy to customize. Just change the nuts or the type of chocolate and put your spin on this […]
Cassis and Parmesan Molded Bonbon Recipe | Chef Melissa
Some treats come from the most unexpected places. Well, we have Cacio e Pepe to thank for these ones! Chef Melissa’s latest molded bonbons showcase the saltiness – and slight heat – of a crunchy Parmesan cookie and the intense sweetness of a deep purple cassis and cherry ganache. The recipe includes all the steps […]
Reduce Food Waste in Pastry: Zero-Waste Class
Food waste is banned from our kitchen, so we’re bringing you a class that’s close to our philosophy! Chef Melissa Coppel invites you to this creative class, where you will discover how to respect and give a second chance to the beautiful ingredients you work with to make decadent products. Not only is this […]
Honey, Pecan & Blueberry Granola | Melissa Coppel Recipe
Did you know that at the Melissa Coppel Chocolate and Confectionery School we make a mean granola? So good, in fact, that some people don’t even stop by to try our chocolates: they come all the way to our store for our Piemonte, Piña Colada, Rose and Lychee, or Plain Honey Granola. We also give […]
Coconut and Passion Fruit Bonbons Class with Melissa Coppel
Coconut and passion fruit are one of those duos that stand out for their deliciousness. These two tropical fruits always create a tangy, nutty, and texture-rich flavor profile worthy of the most delicious desserts. This two-layer enrobed bonbon plays with a toasted coconut almond marzipan (one of Chef Melissa’s favorite confections) and a milk and […]
Peanut Butter and Jelly Tarts
In this recipe, Chef Melissa Coppel brings you her crunchy, peanut-rich, and slightly tangy Peanut Butter and Jelly Tarts. The course will provide a quick, delicious, and waste-free Peanut Butter Crisp Rocher recipe that you can wrap, sell, or share to brighten anyone’s day. And if you’re still perfecting your chocolate shells, Chef Melissa gives […]