Skip to content
Flyout Menu
  • About
  • Classes
    • Online Live
    • Hands On
  • On Demand
    • Classes
    • Recipes
    • Guest Chefs
    • Ebooks
  • Subscriptions
    • Plans
  • Support
  • Contact us
  • Our Shop
Login
Profile
My courses
  • About
  • Classes
    • Online Live
    • Hands On
  • On Demand
    • Classes
    • Recipes
    • Guest Chefs
    • Ebooks
  • Subscriptions
    • Plans
  • Support
  • Contact us
  • Our Shop
  • About
  • Classes
    • Online Live
    • Hands On
  • On Demand
    • Classes
    • Recipes
    • Guest Chefs
    • Ebooks
  • Subscriptions
    • Plans
  • Support
  • Contact us
  • Our Shop

Course Category: Techniques

Manteca de cacao acondicionada

Chef Melissa Coppel’s Best Tips for Dragées

Best tips for dragées

Andrey Dubovik’s Spraying Techniques

Andrey Dubovik's Spraying Techniques

How to Make a Chocolate Chablon and Why | Free Class

How to Make a Chocolate Chablon and Why

Ganache Formulation Class February 2026

Feb 2026 Ganache formulation class

Enrobed Bonbon Decoration Ideas

Enrobed bonbon decoration ideas

May 2026 Chocolate Bootcamp

From Idea to Bonbon: Fruit Cake Bonbons

Fruit cake bonbon

Spring 2026 Chocolate Bootcamp

Ganache Formulation Online Course

Ganache Formulation Class with Melissa Coppel and Ramon Morató Online June 2025
Next →

FOLLOW ME

Facebook
Twitter
My Instagram
YouTube Channel
School Instagram

Subscribe to our Newsletter

 

SITE MAP

About
Courses

  • Subscription Plans
  • Chocolatier program
  • On Demand
  • Online Live
  • Hands On

Guest Chefs
Contact us
Our Shop

© MELISSA COPPEL

Subscriptions, on-demand, online-live, and hands-on terms and conditions
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