Experience tropical flavor like never before with Chef Melissa Coppel’s Soursop Molded Bonbon.
This bonbon is a stunning fusion of exotic fruit and fine chocolate inspired by her Colombian roots.
In this 37-minute class, Chef Melissa transforms the velvety sweetness of soursop (guanábana) into a smooth ganache and fruity compote, perfectly paired with rich dark chocolate.
You’ll master the art of painting mesmerizing bonbon shells with blue, purple, and red cocoa butter tones using a spray gun.
This class shows how childhood memories and flavors can be transformed into gourmet chocolate artistry.
Enroll today and learn to make Chef Melissa’s Soursop Molded Bonbon.
Learn to make Chef Melissa Coppel’s Soursop Molded Bonbon with tropical ganache, fruity compote, and cocoa butter art.
By the end of this recipe, you’ll also know how to:
Pre-crystallize cocoa butter for consistent, vibrant colors.
Make stable fruit ganaches using the cold ganache method.
Properly capping and unmolding your bonbons for a professional finish.
What’s included in the recipe?
Recommendations and rules:
CHEF COURSES
