Master the art of the perfect enrobed bonbon with Chef Melissa Coppel. This exclusive technical masterclass features the iconic Sea Salt Caramel Ganache Enrobed Bonbons—the signature recipe that earned Chef Melissa her first prestigious recognition in The New York Times. Inspired by the artisanal traditions of Brittany, France, this course bridges the gap between classic inspiration and modern confectionery science, offering a rare look into a world-class chocolatier’s repertoire.
In this 45-minute on-demand tutorial, you will move beyond simple recipes to explore the physics of high-end confectionery. We dive deep into the formulation of Sea Salt Caramel Ganache Enrobed Bonbons, focusing on achieving a stable emulsion and precise Water Activity (Aw) control to ensure both a luxurious mouthfeel and optimal shelf-life stability. This technical approach allows you to manage the delicate balance of sugar, salt, and fat that defines a world-class caramel.
The course provides step-by-step instruction on professional finishing techniques that separate amateur results from artisanal excellence. You will master the chablon (bottoming) technique to create a sturdy base for your Sea Salt Caramel Ganache Enrobed Bonbons, followed by expert enrobage to achieve a whisper-thin, perfectly glossy chocolate shell. By the end of this session, you will have the systems and skills necessary to produce perfectly tempered, high-shine bonbons that meet the highest professional standards.
Rich Salted Caramel Ganache: Master the signature filling.
Professional Chablon Technique: Learn to create a clean, thin base.
Enrobage Techniques: Achieve perfectly glossy bonbons.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
