FULL
DURATION

18 minutes

COURSE TYPE

On Demand

CHEFS

Melissa Coppel

Melissa Coppel 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.

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PRICE
Associated Courses

$0 (USD)

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COURSE

Free Recipe: Almond and Fig Rochers

Rochers are one of those legendary treats that stand out for their simplicity. They require little ingredients, but the end result is always surprisingly delicious and nuanced. In this On-demand Recipe, we bring you a fig and almond rocher recipe that not only has a fantastic shelf life (almost a year!); it also stands out on its own for its whole ingredients -which add a depth of flavor to this iteration that is just unbeatable.

PROGRAM

What is included in the tuition fee?

  • Recipe book in PDF with complete methods and percentages.
  • Digital photo.

Recommendations and rules:

  • These class is On-Demand, this means you will have access to the recipe video for one year.
  • All the Digital files: recipe book and photos, will be available for 1 year.
  • Our classes are meant to be Demo style, we do not expect students to cook along us, we feel this is the best way to get the most out of our experience together.
  • Only registered students using the email address they provided during registration will be allowed to access the video recipe.