Experience a taste of the Spanish Mediterranean with Chef Ramon Morató’s (Cacao Barry’s International Creative Director) Honey Rosemary Pine Nut Bonbon Recipe.
In this chocolate bonbons class, you will start with a simple Honey Liquid Filling, learning crucial tips from Chef Morató to prevent sugar recrystallization.
This is the perfect pairing for a slightly earthy Rosemary and Honey Ganache featuring Cacao Barry’s Alunga 41% Milk Chocolate.
The bonbon is completed with a layer of buttery, crunchy Pine Nut Spread made with Pailleté Feuilletine.
Make these molded bonbons with Chef Ramon’s cube molds (his collaboration with Pavoni). With just a simple decoration, you will transform these rustic, beautiful flavors into a textural experience unlike any other.
Make Chef Morató Honey Rosemary Pine Nut Bonbons 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.
CHEF COURSES
