Melissa Coppel School

04/17/2026

Decadent, creamy, and incredibly versatile! ✨

This week, join Chef as he guides you through his signature Vanilla Salted Caramel Spread. 🤎 Featuring smoked butter and Madagascar vanilla, it is an essential addition to any creation and the perfect way to elevate your pastry game! 🙌

Want to learn more? Find the full recipe via the link in our bio.🔗

lasvegas

04/13/2026

This week’s on-demand recipe: a classic, vibrant duo of fresh lime and tropical coconut. 🥥 🍋‍🟩

This bonbon is a bright and balanced treat that captures the essence of the tropics perfectly. It’s a recipe you will come back to time and time again and will enjoy all year around! ✨

Ready to dive in? Find the full recipe via the link in bio! 🔗

03/25/2026

03/06/2026

This week, Chef demonstrates how to create his Pistachio Raspberry Travel Cake.⭐

Learn how to balance a rich, moist pistachio base with a tart, velvety raspberry insert and a delicate white chocolate jasmine chantilly for an aromatic and indulgent composition!🧑‍🍳

Sign up today via link in bio! 🔗

12/22/2025

You can always count on Chef Andrés Lara to give you the best cookie tips.Head over to the school website (link in bio) to explore all his cookie recipe repertoire today!🍪

12/19/2025

Our last recipe of the year is none other than this showstopping PB&J 🥜 Cookie by Chef Andrés Lara.

With layers of praliné, chewy caramel, raspberry compote and a bouncy peanut butter duja marshmallow, this is the perfect celebratory cookie tart.

Head over to the school website to make this recipe and wrap up the year in the best way possible!

12/18/2025

Meet your new favorite filling: Chef Melissa’s signature Vanilla Bean Ganache.

Why? It boasts an incredible 90-day shelf life (when stored at 16°C or below), making it the ultimate reliable filling for your molded bonbons.

This recipe is a highlight of Chef Melissa’s Vanilla E-book. Have you grabbed your copy? 📖

Comment “BOOK” and we’ll send the info straight to your inbox!

12/15/2025

Water plays a key role in keeping your ganache emulsified, fresh, and smooth.

However, adding too much—more than 20%—without properly binding it with a balanced mix of sugars can significantly reduce its shelf life.

Keep these ratios in mind when formulating your next ganache, and explore more chocolate science with Chef Ramon Morató’s Guava Earl Grey Chocolate Mandala on the school website for deeper, professional insights.

12/12/2025

Did you know Angostura bitters were invented in Venezuela?

This Chocolate “Mandala” by Chef Ramon Morató () honors the tropical origins of that cocktail staple with a layer of Guava, Passion Fruit, and Bitters Jelly.

The second layer of this chocolate treat is a Dark Chocolate Earl Grey Ganache with bergamot notes that harmonize beautifully with the jelly.

Find the recipe in the school website (or in your library if you’re a subscriber)!

12/11/2025

Here's a caramel tip from Chef Andrés Lara's Coffee Praliné Tart recipe from last week.

Have you checked it out yet?

Head over to the school page to learn how to make it!

12/09/2025

🍌 Banana Caramel Recipe by .

This recipe starts by melting sorbitol to better control the crystallization of the sucrose, and it’s emulsified to give it a silky final texture.

Plus, it has a shelf life of 250 days at 16°C or below.

What other filling would you use to pair with this caramel? Let us know!