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Coconut Praliné

Experience a multi-dimensional tropical crunch with Chef Melissa Coppel’s Coconut Praliné.

This recipe is a technical study in texture, layering a smooth coconut praliné base with Cacao Barry Zéphyr Caramel 35% Chocolate to create a rich, toasted flavor profile.

Enjoy the 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

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SAVE
On Demand Class
41 minutes
Enrobed Bonbons,Techniques

Enrobed Bonbon Decoration Ideas

BY Melissa Coppel
SAVE
Hands On
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
SAVE
On Demand Class
39 minutes
Molded Bonbons,Techniques

From Idea to Bonbon: Fruit Cake Bonbons

BY Melissa Coppel
SAVE
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
SAVE
Hands On
5 days: March 16-20, 2026
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

Spring 2026 Chocolate Bootcamp

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Recipe
50 minutes
Enrobed Bonbons

Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
43 minutes
Enrobed Bonbons

Rose Tea and Raspberry Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
47 minutes
Candy Bars

S'mores & Rice Krispies Treats Candy Bar Mashup

BY Melissa Coppel

    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.
    VIEW CHEF

    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.
    VIEW CHEF

    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
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    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
    VIEW CHEF

    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

    Owner of I+Desserts and Pastry Chef
    VIEW CHEF

    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
    VIEW CHEF

    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
    VIEW CHEF