September 28 - 29 2020


Confections and Chocolate Snacks


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 and soaked up knowledge like a thirsty sponge. She took continuing education classes in any free time she had. Then she took a position in the chocolate room of Caesars Palace 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 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.


Andrés Lara

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique.
He is now the Executive Pastry Chef at Melissa Coppel’s Chocolate and Pastry School in Las Vegas, but his work experience ranges from incredible places like El Bulli, Noma, the Cacao Barry Chocolate Academies in Montreal and Tokyo and The Park Hyatt Hotel in Chicago.
Some of his most notable mentors include Albert Adrià, Paco Torreblanca, Ramon Morato, Jacquy Pfeiffer, Sebastien Canonne - just to name a few -



* Terms and agreements

Panning and Indulgent Chocolate Snacks

A fun and dynamic Online Class with Chefs Melissa Coppel and Andres Lara.
A flavor driven course exploring long shelf life products like different panning items with a variety of centers like cereal, caramelized nuts,, chewy caramel and dried fruits. All with different finishes like natural shine, shellac and fruit powders.

Also confectionary products like sour patch gummy's, wrapped caramels, marshmallows as well as “loaded” chocolate bars.

Walk away inspired and with many unique ideas to start a line of products -all with a great shelf life- for your Pastry or Chocolate Shop.


  • Traditional Honey Nougat with Roasted Pistachios and Orange Peel
  • Chocolate Nougat with Cocoa Nibs and Toasted Hazelnuts
  • Sour Patch Gummy’s
  • Milk Chocolate Chewy Caramel
  • Strawberry Chewy Caramel
  • Gianduja Marshmallow with Homemade Gianduja and Toasted Cacao Powder
  • Caramelized Hazelnuts with Dark Chocolate | Natural Shine
  • Cap Crunch Cereal with Peanut Butter Duja
  • Cherries with White Chocolate, Ruby and Yogurt
  • Pecans with Caramelized White Chocolate and Passion Fruit
  • Chewy Caramel with Hazelnut Praliné and Coffee


  • 8:00 am to 1:00 pm Las Vegas (pacific time zone / USA)

What is included in the tuition fee?
A PDF book with all the recipes.
A digital Diploma that certifies you successfully completed the course.

Only registered students using the email address they provided during registration will be allow to join the Class, so we encourage students not to share their passwords.