Did you know you can dehydrate your favorite cakes to make them into flavorful, exciting bonbon fillings?
In this recipe, you will go beyond the possibilities of bonbon-making by using banana bread as your inspiration and main ingredient.
Chef Melissa Coppel will show you how to dehydrate her favorite banana bread recipe (included in the recipe book) and turn it into a decadent praliné made with caramelized pecans.
Paired with a rich, full-bodied Callebaut Gold and pecan caramel, this molded bonbon is a bite of delight.
This class will also be the perfect excuse to review all the critical steps you need to master to make flawlessly executed bonbons, covering topics such as how to spray your molds, make glossy shells, and cap your molded pieces.
Explore the recipe today.
Melissa Coppel’s Chocolate and Confectionery School is globally recognized for redefining pastry education with its online, hands-on, and live classes. Every course is designed to give pastry lovers, home bakers, and professionals the knowledge to create world-class desserts and chocolate confections — wherever they are.
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