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Melissa Coppel

Subscriptions

Take in all the beauty of confectionery with our subscriptions and unleash your creative vision.

Master the classics or bend their rules and give life to inspiring confections, chocolates, and pastries.

Our VIP, Premium, and Basic subscriptions offer you exclusive access to 90 new recipes every year, along with hundreds of inspiring classes and personalized feedback from our chef support team.

Join Chefs Melissa Coppel, Ramon Morató, Yun Eunyoung, Francisco Migoya, Lauren V. Haas, and many others as you redefine the world of sweets!

SUBSCRIPTION PLANS

BASIC

YEARLY / $399
MONTHLY / $39


ALL RECIPES


FREE EBOOK


15% OFF
ONLINE-LIVE CLASSES


New Courses Monthly

15% Off New On Demand Classes

15% Off Online Live Classes

15% Off E-Books

Email and Forum Support

MORE INFORMATION

PREMIUM

YEARLY / $995
MONTLHY / $95


ALL RECIPES


20 FREE* ON-DEMAND CLASSES


5 FREE* ONLINE LIVE
CLASSES


New Courses Monthly

Free New On Demand Recipes

50% Off New On Demand Classes

25% Off Online Live Classes

One (1) E-Book included

15% Off E-Books

Email and Forum Support

*Read Termas and Conditions

MORE INFORMATION

VIP

YEARLY / $1950
MONTHLY / $179


ALL RECIPES


ALL ON-DEMAND CLASSES


10 FREE* ONLINE LIVE
CLASSES


New Courses Monthly

50% Off Online-live Classes

Three (3) E-Books included

25% Off E-Books

Exclusive Access to Previous Online Classes

25% Off Hands-on Classes

Product Lab | Consulting

*Read Termas and Conditions

BESTSELLER

MORE INFORMATION

BASIC

YEARLY / $399

MONTHLY / $39

PREMIUM

YEARLY / $995

MONTHLY / $95

VIP

YEARLY / $1950

MONTHLY / $179

NEW MONTHLY COURSES

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FREE VEGAN COURSES

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DISCOUNT HANDS-ON COURSES

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DISCOUNT ONLINE LIVE COURSES

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DISCOUNT NEW ON DEMAND CLASSES

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MELISSA’S SPECIAL RECIPE BLOG

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FULL SUPPORT: EMAIL + FORUM

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HD RECIPES PHOTOS AND VIDEOS

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ACCESS: PREVIOUS ONLINE LIVE COURSES

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STORE DISCOUNTS

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PRODUCT LAB | CONSULTING

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UNLIMITED ACCESS TO COURSE MATERIALS

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TESTED PRODUCT FORMULATION (AW)

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FREE E-BOOKS

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FREE NEW ON-DEMAND CLASSES

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Subscription VIP
FAQS

Frequently Asked Questions

WHAT KIND OF PRODUCTS CAN I FIND IN THE SUBSCRIPTION PLANS?

If you've enjoyed exploring our on-demand content, you may have noticed our wide selection of guest chefs covering confections, from chocolate bonbons and bars to ganaches, pastries, and gelatos.

Learn basic recipes and valuable techniques like pre-crystallization, bean-to-bar, spraying, and panning.

With hundreds of recorded classes, including vegan and gluten-free options, and an impressive array of flavors, formats, and decorations, your creative possibilities are limitless!

What languages are supported by my subscription plan?

Our school features incredible talent from Colombia, Spain, the Netherlands, Japan, and Korea, but all our classes are subtitled in English.

What quality standards can I expect from your products?

We always make sure to test the shelf life of our recipes by calculating their Water Activity (AW) using an AQUALAB 4TE meter, one of the best on the market.

As for the quality of our online content, all our recordings and images are in HD. We strive to create recipe books that are accurate and professional looking, and provide you with tool lists to help you seamlessly apply everything you learn in our school.

We are always available via email to answer any questions you may have about the content, ingredients or techniques we present in our courses, so you can always reach us and get the most out of your subscription.

How often do you upload new classes and recipes?

You will find new recipes and classes each month! Add all the courses to your dashboard and keep them all organized in one place.

CHEFS

Discover our world-renowned
guest 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 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
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© MELISSA COPPEL

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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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