Guest Chefs

Our On Demand Chocolate and Pastry Online Classes are packed with the same amazing content, detailed explanations, technical approach and honest recipes which have characterized our School over the years. What is their added value? That you will be able to access them as soon as you register! Join our Chef’s network and start today an exciting new learning experience with us!

Melissa Coppel

CEO Founder

Guest Chefs

From Idea to Bonbon: Fruit Cake Bonbons

S'mores Dragées Recipe

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

Spring 2026 Chocolate Bootcamp

Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons

Rose Tea and Raspberry Enrobed Bonbons

S'mores & Rice Krispies Treats Candy Bar Mashup

Online Dragée Making Course

Matcha, Rose, Pistachio Candy Bar

Künefe Candy Bars by Chef Melissa Coppel

From Idea to Bonbon: Fruit Cake Bonbons

S'mores Dragées Recipe

Vanilla Ginger Marzipan

Honey Rosemary and Pine Nut Bonbons

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

Bean-to-Bar Chocolate Making Class

Spring 2026 Chocolate Bootcamp

Maple Jelly and Brown Butter Candy Bar

Cookie Formulation Class

Piedmont Hazelnut and Milk Chocolate Spread

Honey Rosemary and Pine Nut Bonbons

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

Maple Jelly and Brown Butter Candy Bar

Piedmont Hazelnut and Milk Chocolate Spread

Ganache Formulation Online Course

Online-live: Creativity Class May 2024

Mouthwatering Dragées June 2025

Free Class: Creative Ideas for Expensive Chocolate Times

Banoffee Tart by Chef Ramón Morató

Gluten-Free Chocolate Cake (with Passion Fruit)

Enrobed Chocolate Bonbons by Daisuke Yamanouchi

Black Sesame Enrobed Bonbon by Yamanouchi

Sophisticated Chocolate Decorations

Create Sophisticated Chocolate Flowers

The Perfect Chocolate Wafer Decoration

Mille-Feuille

Pistachio Cruffin

Palmiers

Pain Suisse

Tarte Tatin Flower by Daniel Álvarez

Flaky Butter Croissant by Chef Dani Álvarez

Butter Brioche by Daniel Álvarez

Vanilla Ginger Marzipan

Caramel, Crumble, and Praliné Turrón

Cuba Libre Bonbons

Mango, Passion Fruit, and Thyme Pâte de Fruits

Apricot Ylang Ylang Bonbon Recipe

Tomato and Lime Jam by Chef Josep Maria Ribé

Jams and Coffee Cakes Class

Macadamia and Vanilla Turrón by Chef Enric Monzonis

Basque Cheesecake by Enric Monzonis

Crunchy Jijona Turrón Bar by Enric Monzonis

Chocolate Bars or Spanish "Turrones"

Chocolate Treats by Raúl Bernal

Lemon and Yuzu Bonbons by Raúl Bernal

Finger Bueno Chocolate Bar by Raúl Bernal

Creative Chocolate Figurines by Raúl Bernal

Mezcal Infused 70% Chocolate Bars

Viennoiserie and Laminated Dough by Chef Benoît Cornet

Éclairs Class | Saint Honoré & Earl Grey

Coffee Praliné Tart Recipe

From Idea to Bonbon: Fruit Cake Bonbons

S'mores Dragées Recipe

Modern S'mores Recipe

Vanilla Ginger Marzipan

Honey Rosemary and Pine Nut Bonbons

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

The Best Chocolate Cake (and Ice Cream)

Bean-to-Bar Chocolate Making Class

Travel Passion Fruit Rice Pudding Jars

Raspberry Pistachio Financier Tart by Chef Gilbert Peña

Canelé de Bordeaux by Chef Gilbert Peña

Whisky & Pecan Molded Bonbons

Key Lime and Coconut Tart by Chef Karina Rivera

Bean-to-Bar Chocolate Making Class

Bean-to-bar with Paula Navarrete August 2025