Homemade Pistachio Praliné Base

Think of this Homemade Pistachio Praliné Base as your new secret weapon for incredible pastry work.

Chef Coppel uses a "sanding" technique, cooking sugar and water to 118°C to coat raw pistachios. Instead of a dark caramel, this creates a delicate crystalline coating that preserves the nut's bright, natural flavor.

Enjoy this recipe today!

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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...

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CHEF COURSES

Hands On

6 days: August 10-15, 2026, Las Vegas

Bean-to-bar,Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

August 2026 Chocolate Bootcamp

BY Melissa Coppel, Alberto Simionato, Warren Hsu

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May 12, 2026. 9 am to 12:30 pm (Las Vegas time).

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Dragées and Panning Online Class

BY Melissa Coppel, Ramon Morató

On Demand Class

23 minutes

Enrobed Bonbons,Techniques

How to Make a Chocolate Chablon and Why | Free Class

BY Melissa Coppel

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2 days: Feb. 17 and 18. 9 am to 12:30 pm (Las Vegas time).

Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation Online Class

BY Melissa Coppel, Ramon Morató

On Demand Class

41 minutes

Enrobed Bonbons,Techniques

Enrobed Bonbon Decoration Ideas

BY Melissa Coppel

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5 days: May 18-22, 2026

Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

May 2026 Chocolate Bootcamp

BY Melissa Coppel, Ramon Morató

On Demand Recipe

1 hour 10 minutes

Molded Bonbons

Banana Bread Bonbon

BY Melissa Coppel

On Demand Class

39 minutes

Molded Bonbons,Techniques

From Idea to Bonbon: Fruit Cake Bonbons

BY Melissa Coppel

On Demand Recipe

37 minutes

Panning

S'mores Dragées Recipe

BY Melissa Coppel

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

Know our chefs

Melissa Coppel

CEO Founder

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Andrés Lara

Pastry Chef

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Ramon Morató

Cacao Barry's Global Creative Director

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Daisuke Yamanouchi

Bean to Bar Expert and Cacao Barry Ambassador for Japan

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Frank Haasnoot

Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.

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Daniel Álvarez

Owner of Dalúa de Elche (Alicante)

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Josep Maria Ribé

Director of Chocolate Academy Barcelona

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Enric Monzonis

Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.

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Raúl Bernal

Winner of Lluís Santapau 2011 Trophy

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Francisco Migoya

Head of Pastry at Noma, Copenhagen.

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Olivier Fernández

Founder of MXBCN Bean to Bar Chocolate

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David Gil

Owner of I+Desserts and Pastry Chef

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Benoît Cornet

Pastry Chef

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Yun Eunyoung

Owner of Garuharu Seoul and Éclair Expert

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

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Gilbert Peña

Executive Pastry Chef for Joel Robuchon (Las Vegas)

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Ramon Perez

Executive Pastry Chef - Puur Chocolat (Sacramento, CA)

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Karina Rivera

Pastry Chef

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Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma

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Paula Navarrete

Bean-to-bar Expert at Cacao Latitudes

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Paul Occhipinti

Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert

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Andrey Dubovik

Bonbon Spraying Techniques Expert and Chocolatier

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Alberto Simionato

Milan's Chocolate Academy Director

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Warren Hsu

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