Soursop Molded Bonbon | Chef Melissa Coppel Recipe
Have you ever tried soursop? If you haven’t, this is your sign to turn this tropical fruit into a special, intriguing ganache and compote with floral notes like nothing you’ve ever tasted before. Soursop, or guanábana in Spanish, is a tropical fruit with a curious, spiky green exterior. Strangely enough, it has a smooth, white, […]
Nostalgic Candy Bars and Chocolate Treats Class
You think childhood treats and nostalgic flavors deserve more iconic reinventions? Then you’re one of us! Join Chef Melissa in this Online Live class as she takes you through three warming recipes that will never fail to make you and your clients smile: Soft Maple Caramel and Pecan Praliné Chocolate “Tarts” French Toast Candy Bar […]
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 […]
Black Truffle Bonbon
Pairing savory ingredients with dark chocolate can always lead to pleasant surprises. Chef Melissa’s Black Truffle Bonbons create a sophisticated balance around this prized ingredient, with the bitterness of black chocolate and a dollop of honey for a drop of intense sweetness. These bonbons stand out immediately, have a long-shelf life, and can be easily […]
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]