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Ecole Chocolat
Professional School of Chocolate Arts
Professional School of Chocolate Arts

Ecole Chocolat's posts

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#ChocolateHangout with melissacoppel tomorrow on Google+ at 2pm eastern! Details: Dessert Professional Cacao Barry English

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U.K. culinary student creates giant "amethysts" made out of chocolate & purple rock candy

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The revitalization of chocolate making in #Guatemala, featuring EC grad Carlos Eichenberger Danta Chocolate

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Join us on Thursday, March 23 at 2pm eastern time for our next #ChocolateHangout with Melissa Coppel on "Chocolate by Design"

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Chocolate Masters Hangout: Chocolate by Design with Melissa Coppel

A beautiful chocolate can stop us in our tracks. When that beautiful chocolate is also perfectly made and tastes fabulous, then you really have the trifecta of fine chocolate! But how do chocolatiers bring all those elements together, and how do they do this consistently each and every time? In this Chocolate Masters Hangout, we will be talking to Melissa Coppel, an award-winning chocolatier known for her flair for design and chocolate artistry. We will talk about where her inspiration comes from, how to make that vision a reality through recipe development and production. Join us to learn about creating chocolate artistry from a Master Chocolatier!

Chocolatier: Melissa Coppel, Atelier Melissa Coppel
Moderator: Alysha Kropf, Ecole Chocolat
Producer: Robert Ouimet, Big Snit Media

About our Panelist:

Melissa Coppel, Atelier Melissa Coppel

After graduating high school, Chef Melissa left her home country of Colombia to study pastry at The French Pastry School in Chicago. Soon after, she moved to Las Vegas to work at Joel Robuchon at the Mansion, a three Michelin Star Restaurant where she ran the pastry kitchen of L’Atelier de Joel Robuchon. When she realized that her true passion was chocolate, she decided to gain experience in that field working in casinos including Caesar’s Palace and The Bellagio, where she was dedicated to working only with chocolate. In 2012 Chef Melissa co-founded Jean-Marie Auboine Chocolates, a wholesale chocolate company in Las Vegas.

Throughout her career Chef Coppel has been recognized for her exceptional chocolate artistry, winning several industry awards:
In 2013 she won the title of "Chocolatier of the Year" at Pastry Live Competition in Atlanta.
In 2015 Chef Melissa was named “Cacao Barry Ambassador” and became one of only eleven Cacao Barry Ambassadors in the United States.
In 2016 she was named one of the Top Ten Chocolatiers in North America by Dessert Professional Magazine.

Chef Coppel has opened her new Atelier in Las Vegas. This is also where “Melissa Coppel Chocolate School” where Chef Coppel teaches chocolate workshops. Melissa also devotes some of her time to consulting and teaching around the world, inspiring other chocolate artisans.

Macarons in spring colors? Must be #MacaronDay & the #firstdayofspring!

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Don't forget! Our next Professional Chocolatier Program starts March 17 - please share!

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Interview with celebrated pastry chef & chocolatier Pierre Hermé Paris

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Today is White Day, a celebration observed in many Asian countries - do you know the history of this holiday?

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M&M's to launch strawberry nut flavor
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