September 10 - 13 2024


4 Days


$1,800 (USD)

In stock

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Hands On

Running a Chocolate Production September 2024

Starting a wholesale chocolate business is an act of bravery! We know.

Chef Melissa Coppel has experienced, firsthand, the challenges and victories of owning a wholesale chocolate business for the past 10+ years in the competitive city of Las Vegas.

This Hands-On class, however, is all about collaboration and growth, as Chef Melissa works with you to understand your business struggles and dreams.

Chef Melissa will also share with you the secrets, tips, recipes, and lessons she's learned that have made her chocolate box one of the top picks of The New York Times (2023 and 2024) and Serious Eats (2024).

It doesn't matter if you currently have a business and are struggling with day-to-day operations, or if you want to take on the adventure of opening your chocolate business. This class is for you!

After this 4-day class, you will master the pillars of any successful chocolate production, such as:

2. Costs
3. Flavors
4. Decoration
5. Packaging
6. Branding
7. Storage
8. Shipping

But no class would be complete without a decadent spread of enrobed and molded bonbons crafted and painted to perfection.

During these 4 days, Chef Melissa will share her latest creations with you. These recipes are meant to be beautiful, easy to decorate, shelf-stable, and irresistibly delicious.

With your tweaks, we're sure these chocolates will keep your customers returning to your shop. After all, business talk shouldn't interfere with your greatest asset: creativity.

Make sure to turn it into a profitable and personally fulfilling business with Chef Melissa.

We can't wait to welcome you to our school!

There's only 18 spots, enroll now!


Molded Bonbons:

  • Fig and Porto Compote| | Fig Leaf Ganache
  • Tiramisu: Marsala Custard Ganache and Coffee Praliné
  • Baileys Ganache | Chocolate Cookie
  • Cheesecake: Lemon Olive Oil Ganache, Raspberry Jelly and Graham Crust
  • Pine Nut and Tangerine Praliné
  • Piña Colada Ganache 
  • Yuzu Ganache | Pistachio Matcha Marzipan
  • Pecan Caramel Ganache
  • Olive Oil Ganache | Lemon Gel
  • Lychee Makrut Lime Ganache
  • Brown Butter Ganache | Cinnamon Crunch 
  • Passion Gel, Passion Ganache and Coconut Praliné

Enrobed Bonbons

  • Pecan Pie 
  • Vanilla Marzipan | Passion and Tonka Bean Ganache
  • Chewy Chocolate Caramel | Coffee Ganache
  • PB Ganache & Raspberry Jelly 


  • Doors will open at 8:40 am for breakfast.
  • Class will start at 9:00 am daily, and finish at around 4:00 pm.

What’s included in the class?

  • Homemade breakfast, coffee break, and lunch.
  • Recipe Book.
  • Chef’s Apron.
  • Wifi.
  • Diploma.


  • Please wear a proper uniform: Long pants, chef jacket, non-slippery shoes.
  • Please be on time.
  • No video recording, phone calls or texting are allowed during class.

Class Size

  • Hands-on classes have a maximum of 18 students.
  • All classes are for adults (18+) only.