In this class, Chef Josep Maria Ribé teaches how to craft a cooked, cut-style marzipan infused with the comforting notes of ginger and vanilla.
You’ll explore the science behind sugar crystallization, learning how to prepare a candy syrup that envelops each vanilla ginger marzipan piece in a fine, crunchy coating while preserving a soft, tender interior.
Chef Ribé also shares essential tips to ensure a perfectly smooth and delicious marzipan (hint: it involves sweet condensed milk!) that you can coat in chocolate and transform into a unique enrobed bonbon.
Balancing tradition and innovation, this ginger vanilla marzipan is both a celebration of texture and flavor — and an inspiring way to elevate your confectionery skills for the holiday season.
Explore Josep Maria Ribé’s Ginger Vanilla Marzipan 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, fostering a collaborative, cheerful environment.
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