• Guava, Passion Fruit, and Angostura Bitters Jelly.
• Earl Grey Dark Chocolate Ganache.
• Spray Technique.
• The molds used in this recipe were custom-made for the event, but you can easily adapt this recipe for your chocolate tablets, candy bars, or molded bonbons.

What’s included in the recipe

• Lifetime access to the class video.
• A digital recipe book (PDF) with detailed methods and ingredient breakdowns.
• A complete tools and equipment list with direct links.
• Photos from the product.

Why Choose The Melissa Coppel Chocolate School?

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.

Looking for more recipes by Chef Ramon Morató? Click here.