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Melissa Coppel

Online Live Courses

The Melissa Coppel Chocolate and Pastry School empowers you to pursue your passion by creating an environment that’s comfortable, collaborative and cheerful, while also giving clear and accurate knowledge and guidance.

What is included in the Class?
  • Class link to interact and learn from your guest chef teacher.
  • Can't attend or want to rewatch the class? We give you access to the recording for 1 year (starting from the day of the class).
  • Recipe book in PDF format with detailed methods, percentages, and shelf life of each product.
  • Tools and equipment list with hyperlinks to the websites where we purchased all of our equipment.
  • Digital photo of the product(s) made during the class.
  • Professional Chef Support on our Forum or Email so you can perfect all the recipes you learn in our Online Live class.
ACCESS TIMES, RECOMMENDATIONS AND RULES
  • You will have access to the video for 30 days after your first click.
  • Please be aware that after 30 days, the video will no longer be available.
  • All other digital files will have lifetime access: the recipe book, the tools list, the forum, and the photos.
  • Our Online Live Courses are meant to be Demo style, we do not expect students
    to cook along with us. We feel this is the best way to get the most out of our
    experience together.

RECENTLY ADDED

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NEW
Online Live
May 26, 2025
2 hours
Techniques

Creative Ideas for Expensive Chocolate Times Free Class

BY Melissa Coppel, Ramon Morató
NEW
Online Live
June 9, 2025
2 Days
Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation Class

BY Melissa Coppel, Ramon Morató
NEW
Online Live
June 16, 2025
3 hours
Confections,Techniques

Mouthwatering Dragées

BY Melissa Coppel, Ramon Morató
NEW
Online Live
July 23, 2025
2 hours
Techniques

Q&A: Ask All Your Chocolate Production Questions

BY Melissa Coppel
Online Live
special
August 6, 2025
6 hours
Chocolate Treats,Guest Chefs

Bean-to-Bar with Paula Navarrete

BY Paula Navarrete
DISCOVER OUR  GUEST CHEFS

Melissa Coppel

CEO Founder
VIEW CHEF

Andrés Lara

Pastry Chef
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Ramon Morató

Cacao Barry's Global Creative Director
VIEW CHEF

Daisuke Yamanouchi

Bean to Bar Expert and Cacao Barry Ambassador for Japan
VIEW CHEF

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.
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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 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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Paul Occhipinti

Meilleur Ouvrier de France 2018
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Paula Navarrete

Bean to Bar Expert at Cacao Latitudes
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Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma
VIEW CHEF
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  • About
  • Courses
    • Subscription Plans
    • Chocolatier program
    • On Demand
    • Online Live
    • Hands On
  • Guest Chefs
  • Support
  • Contact us
  • Our Shop
© MELISSA COPPEL

Professional workshops terms and agreements
Online orders terms and conditions

9001 W Sahara Ave
Las Vegas, NV 89117

O: +1 702-850-4118
F: +1 725-251-6670
info@melissacoppel.com

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