Lychee and Makrut Lime Bonbons are a sophisticated study in aromatic complexity. In this specialized masterclass, Chef Melissa Coppel teaches you how to balance the delicate, floral notes of lychee with the sharp, citrusy punch of Makrut lime leaves. Mastering these Lychee and Makrut Lime Bonbons requires precise infusion techniques to ensure the flavor profile remains bright and distinct without being overpowered by the cocoa butter.
Designed for artisanal chocolatiers, this course focuses on working with fruit purées and essential oils. You will learn the systems to produce Lychee and Makrut Lime Bonbons that offer a refreshing, clean finish on the palate, distinguishing your chocolate line with exotic, tropical flavors.
The technical heart of these Lychee and Makrut Lime Bonbons is the white chocolate ganache. We explore the chemistry of acidulation and emulsion stability. You will learn how to incorporate fresh Makrut lime zest and lychee purée while managing Water Activity (Aw) to prevent spoilage and texture degradation.
Chef Coppel guides you through the temperature curves necessary to preserve the volatile aromatics. This control ensures that your Lychee and Makrut Lime Bonbons deliver an intense olfactory experience from the moment the shell is cracked, maintaining their freshness over a commercial shelf life.
Visuals must match the vibrant flavor. This course provides step-by-step instruction on creating a “jewel-like” exterior for your Lychee and Makrut Lime Bonbons. You will master the use of colored cocoa butters and airbrushing techniques to create a design that signals the tropical nature of the filling.
From polishing the molds to the final capping, every detail is covered. You will learn to cast a thin, snappy shell that encases the soft ganache of the Lychee and Makrut Lime Bonbons, resulting in a product that is perfectly tempered and ready for high-end retail display.
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CHEF COURSES
