Cuba Libre Bonbons
Rum, water, lime, sugar, and a touch of cola are all you need to make a bonbon version of the laid-back and delicious Cuba Libre cocktail. As if the fresh flavors of these liquor bonbons weren’t enough, Chef Josep Maria Ribé walks you through a traditional bonbon-making technique using only cornstarch. Learn how to use starch to […]
Thin Chocolate Shells Free Class
Are you passionate about making breathtaking bonbons with perfect shells? So is Chef Melissa Coppel! Chocolate shells are the beginning of every great bonbon. In this new addition to our free technique videos and books, Chef Melissa walks you through the steps of making her thin, glossy, acclaimed shells. You will learn how to make […]
Passion Fruit, Thyme, and Mango Pâte de Fruit
Have you ever tried to mold your pâtes de fruits or fruit pastes, only to have them start gelling on you right after you start? Then Chef Ribé’s recipe is just for you. Perfecting jams, spreads, jellies, and pâtes de fruits has been the mission of Spanish chef Josep Maria Ribé for years. This Mango, […]
Apricot Ylang Ylang Bonbon Recipe
In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy of Barcelona) puts his spin on a classic Belgian butter bonbon: the Manon. Ribé transforms this butter lover’s dream into a rich molded bonbon filled with a fresh ylang-ylang, apricot and citrus gel. Through these added details, Ribé will walk you through […]
Tomato and Lime Jam Recipe
Are you looking for fresh, seasonal jam recipes… that bring something new to the table? After you make this Tomato and Lime Jam recipe by Josep Maria Ribé, you’ll agree this is the one. Zesty and vibrant red, this tomato jam adds the perfect touch of sweetness to any savory recipe. Whether you’re crafting a […]
Passion Fruit & Coconut Bonbon
Are you looking to perfect your molded bonbons and give them a tropical twist? Chef Melissa’s Passion Fruit and Coconut Molded Bonbons are the perfect (crunchy, creamy, and tangy) opportunity to do so! Unveil all the secrets to tempering cacao butter colors to turn your bonbons into edible art pieces with thin, crisp shells. Then […]
Soursop Molded Bonbon
Have you ever tried soursop? If you haven’t, this is your sign to turn this tropical fruit into a special, intriguing ganache and compote with floral notes like nothing you’ve ever tasted before. Soursop, or guanábana in Spanish, is a tropical fruit with a curious, spiky green exterior. Strangely enough, it has a smooth, white, […]
Blueberry Lemon Ganache Bonbon
We don’t know what it is about these blueberry lemon bonbons, but they always sold out in Chef Melissa’s Sunday pop-up shops. Maybe it’s the magenta-colored ganache that breaks away from traditional milk or dark chocolate fillings. Maybe it’s their clean berry and lemony taste that doesn’t get overpowered by white chocolate. Either way, trying […]
Nostalgic Candy Bars and Chocolate Treats Class
You think childhood treats and nostalgic flavors deserve more iconic reinventions? Then you’re one of us! Join Chef Melissa in this Online Live class as she takes you through three warming recipes that will never fail to make you and your clients smile: Soft Maple Caramel and Pecan Praliné Chocolate “Tarts” French Toast Candy Bar […]
Holiday Inspired Bonbons
The warming flavors of our favorite holidays shouldn’t be a once-a-year thing. Building on pumpkin pie, eggnog, and pecan pie, Chef Melissa brings you three chocolate treats (two molded bonbons, and one chocolate bar) that perfectly capture the essence of Fall and Winter. Whether you’re starting to plan your seasonal collections now or want your […]