Tangy passion fruit and rich vanilla merge beautifully in this enrobed bonbon recipe by Chef Melissa Coppel.
Made of two layers, these bonbons play with a sweet and tart milk chocolate and passion fruit ganache that’s ideal for cutting.
The ideal complement for this first layer is a delicate vanilla bean marzipan that harmonizes perfectly with the flavor of the ganache.
Chef Melissa Coppel will also walk you through the steps to decorating your chocolates and making a top and bottom chablon.
Still don’t know what chablons can do for your enrobed bonbons?
They:
1. Prevent fat migration in your bonbons.
2. Help you get that perfectly square shape you want from your enrobed pieces.
Other key tips, like enrobing temperature and how to use a guitar cutter, will be covered in the class.
So what are you waiting for? Discover Chef Melissa’s Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons today!
What is included in this On-Demand class?
Recommendations and rules: