2.4 hours




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.

Associated Courses

$400 (USD)

Buy together and safe 10%Off

OD - Pistachio Cherry Bars

OD | Pre-Crystallizing or Tempering Chocolate Basic.101

* Terms and agreements

Class: Creative Marzipan

Don’t worry! The marzipans you will learn in this class have nothing to do with those overly-sweet commercial ones that taste like bitter almond extract -and that everyone hates for a reason-. A good marzipan, on the other hand, is such an amazing product! Not only are they delicious; they also are extremely versatile, nutritious, and have a texture that is hard to resist. And to top it off? They have a great shelf life!

We will kick off this Class paying tribute to one of the most beloved American classics: cookie dough marzipan! And the repertoire only gets better: cacao nib, yuzu, black sesame, strawberry kalamata, espresso, and coconut marzipan are all included. With these recipes, marzipan definitely becomes something to be truly excited about!

  • Graham Cookie Dough Bars
  • Cacao Nib Marzipan Truffles
  • Strawberry Kalamata Marzipan | Strawberry Ganache Bonbons
  • Bounty Bars: Coconut Marzipan and Caramelized Almond Bars
  • Yuzu and Black Sesame Bonbons
  • Espresso Marzipan Cubes

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.