Bring summer to your chocolate creations with Chef Melissa Coppel’s Blueberry Lemon Ganache Molded Bonbon.
This customer favorite sold out every Sunday at her last pop-up shop because they perfectly capture the essence of a blueberry lemon pie — fruity, zesty, and beautifully balanced.
Chef Melissa’s step-by-step teaching ensures your bonbons not only taste amazing but also look visually stunning.
Enroll now and master Chef Melissa’s Blueberry Lemon Ganache Molded Bonbon
Learn to make Chef Melissa’s Blueberry Lemon Ganache Bonbon with the cold method, balancing citrus, berry, and white chocolate flavors.
Through this recipe, you’ll also gain expert chocolate technical insight into:
The pre-crystallization of cocoa butter colors for flawlessly decorated bonbon shells.
How to use the cold ganache method for a stable, long-lasting fruit ganache.
How to use citric acid to preserve freshness and color vibrancy in your chocolate ganache.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
