Enrobed Chocolate Bonbons by Daisuke Yamanouchi

Bean-to-bar extraordinaire, Chef Daisuke Yamanouchi, brings you three bonbon recipes of his creation that span the chocolate spectrum.

These pieces are infused with delicate notes, nuanced richness, and plenty of texture.

The equation begins with you mastering a slightly tangy and creamy passion fruit ganache bonbon.

You will then learn how to make a crunchy, rustic coconut almond praliné, finished with a spiced red wine ganache that has pears and cherries. Very warming, like mulled wine in a bite!

With his precise knowledge and appreciation for simplicity, Yamanouchi’s pieces respect the integrity of each ingredient and manage to showcase them to their fullest potential.

Enroll now to his Enrobe Chocolate Bonbons Class!