10 hours


On Demand


Melissa Coppel

Melissa Coppel’s entered the world of Pastry when she left her home country Colombia in her early 20’s to enroll at the French Pastry School in Chicago, where she graduated from L’ Art de la Patisserie Program. This whetted her appetite for the art of high level pastry. Through sheer determination, Coppel eventually landed in the pastry kitchen of the prestigious L’Atelier de Joël Robuchon in Las Vegas, where she honed her pastry skills. Then she took a position in the chocolate room of Caesars Palace Casino and right after at The Bellagio Casino, where she spent hours working with chocolate. This was the spark that ignited her love affair with chocolate, and launched her very specialized career. Today, she travels the world teaching her art, while she runs the Melissa Coppel Chocolate and Pastry School in Las Vegas.

Melissa Coppel is a Cacao Barry Ambassador. 
She was named "Chocolatier of the Year” in 2013, and one of the “Top Ten Chocolatiers in North America” in 2016.


$800 (USD)

Buy together and get 10% Off in the second item.

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* Terms and agreements

Class: Glossy Molded Bonbons with Melissa Coppel

Chef Melissa's renowned glossy bonbons have become a testament to her attention to detail, love of creativity, and attention to innovative flavors. Years of exploring and perfecting her craft have resulted in creations that strike an impressive balance between flavor, technique, and artistry. Now, with this on-demand class, you can put into practice her three rules for creating candies that are both visually striking and delicious.

One of Chef Melissa's favorite classes to teach, this Glossy Bonbons On Demand class will give you an in-depth look at every aspect that makes up the perfect bonbon: from filling formulation, Aw values, and shelf life, to preparation, decoration, cocoa butter color creation, spraying techniques, and even packaging! Learn all about natural and classic pigments to color your bonbons, translucency and opacity, and discover more than 15 unique colorful decorations using sponges, stencils, brushes, tape, and, of course, the airbrush.

  • Graham Cookie Ganache | Vanilla Marshmallow
  • Arbequina Olive Oil Ganache | Blood Orange Jelly
  • Orange Blossom Creamsicle Ganache
  • Strawberry Ganache | Peanut Marzipan 
  • Pistachio Praliné | Crunchy Kataifi
  • Vegan Chocolate less Pecan Ganache | Crunchy Pecan Praliné
  • Cappuccino Caramel | Coffee Crunch
  • Lemon Lavender Ganache

What is included in the recipe?

  • Access to the recipe or class videos for 30 Days -after your first click-
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product.
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils.
  • Digital photo of the product/products made during class.

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 be available for 1 year: recipe book, tools and equipment list and photos.
  • Our On-Demand Recipe Videos 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.