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Honey Coconut Paste

This Honey Coconut Paste recipe by Chef Andrés Lara is a versatile, nutrient-dense base designed for high-end pastry applications.

Consisting of a smooth blend of peanut butter, honey, and non-fractionated coconut oil, this paste serves as an excellent fat-based component for fillings, tarts or peanut butter cups.

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Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

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PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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CHEF COURSES

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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 Recipe
25 minutes
Chocolate Treats,Guest Chefs,Molded Bonbons

Guava Earl Grey Chocolate Mandala

BY Ramon Morató
SAVE
On Demand Class
39 minutes
Molded Bonbons,Techniques

From Idea to Bonbon: Fruit Cake Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
23 minutes
Guest Chefs,Molded Bonbons

Honey Rosemary and Pine Nut Bonbons

BY Ramon Morató
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
On Demand Class
48 minutes
Bean-to-bar,Guest Chefs

Bean-to-Bar Chocolate Making Class

BY Paula Navarrete

    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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