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

On Demand Class

23 minutes

Enrobed Bonbons,Techniques

How to Make a Chocolate Chablon and Why | Free Class

BY Melissa Coppel

Online Live

2 days: Feb. 17 and 18. 9 am to 12 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

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

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

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

On Demand Recipe

50 minutes

Enrobed Bonbons

Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons

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.

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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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