Class: Glossy Bonbons with Melissa Coppel - Melissa Coppel Chocolate and Pastry School
Chocolate-Making Is Secretive. This Chocolatier Isn't. - The New York Times
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Chocolate-Making Is Secretive. This Chocolatier Isn't. - The New York Times
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Melissa Coppel: Portrait of a Chocolatier - Pastry Arts Magazine
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MasterClass Melissa Coppel - Chocolate Bonbons – ICEP HOTEL SCHOOL
Melissa Coppel: Portrait of a Chocolatier - Pastry Arts Magazine
Worldly tastes
Cacao Barry - Ambassador Chef Melissa Coppel of Atelier Melissa Coppel created this bonbon based on the aromatic pairings of Francois Chartier for Alto el Sol 65% dark chocolate. Her recipe combines
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Pastry - Melissa Coppel Chocolate and Pastry School
