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Crunchy Gianduja Bonbons by Chef Melissa Coppel

DURATION

43 minutes

PRICE

$59 (USD)

CATEGORY

Enrobed Bonbons

On Demand Recipe

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Learn to make Crunchy Gianduja Bonbons with Chef Melissa Coppel in this 43-minute on-demand recipe.

Master Melissa Coppel‘s Crunchy Gianduja Bonbons

Combine smooth gianduja, caramelized hazelnuts, and a perfectly enrobed chocolate shell for a crunchy, nutty, and indulgent bite.

These crowd-pleasers are perfect for your chocolate business

This class includes pre-crystallization, enrobing, and finishing techniques for professional-quality bonbons ideal for your chocolate production.

Enroll now and master these Crunchy Gianduja Bonbons. 

PROGRAM

What You Will Learn in This 43-Minute Recipe

Learn to make crunchy gianduja and caramelized hazelnut bonbons with Chef Melissa Coppel’s expert enrobing techniques.

Key Components and Textures

  • Smooth Gianduja: Master this classic, silky chocolate-nut paste, using a touch of feuilletine and the best hazelnuts by Hazelnut Hill Farms. 

  • Caramelized Hazelnuts: Add a satisfying crunch to the filling.

Advanced Techniques

  • Expert Enrobing: Achieve a thin, even chocolate shell in your enrobed bonbons.

  • Top and Bottom Chablon: The secret to perfectly square enrobed bonbons that won’t develop fat bloom.

  • Finishing Techniques: Perfect your bonbons with our caramelized hazelnut recipe.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format, including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to all other digital files and videos: Video recipe, recipe book, tools and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook along with us. We feel this is the best way to get the most out of our experience together.

Melissa Coppel

CEO Founder

World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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    Know our chefs

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    Andrés Lara

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