Decadent Candy Bars Class
In this class, Chef Melissa Coppel turns chocolate bars into a conduit for flavor exploration! Using intriguing combinations reminiscent of childhood favorites, popular recipes, and even savory classics, Chef Melissa creates recipes that inspire you to transform your favorite flavors into bold products. This class will cover 3 recipes, starting with Tarts made with an […]
Brown Butter & Hazelnut Chewy Caramel Candy Bar
Beurre noisette (brown butter) is French for “hazelnut butter.” In this On-Demand Candy Bar recipe, Chef Melissa takes this as her cue to create a decadent, nutty brown butter and hazelnut chewy caramel. She tops it off with a nostalgic crisp made with one of our favorite cereals: Cinnamon Toast Crunch. Each bar is then […]
Gluten-Free Crème Brûlée Tarts
Garuharu’s éclairs are celebrated around the world. But the precision, use of carefully selected flavors, and beautiful finishes in these Gluten-Free Crème Brûlée and Brown Rice Crunch Tarts are proof that the creations of Chef Yun Eunyoung go far beyond the world of pâte à choux. Each of these tarts is made with a crunchy, […]
Coffee Pound Cake
Chef Yun Eunyoung confirms that coffee and chocolate are meant to showcase the best of each other in this Coffee Pound Cake recipe from Garuharu, her renowned Seoul atelier. Each cake consists of three layers of moist coffee cake, soaked in a Kahlúa and espresso syrup, with a Caraïbe and espresso dark chocolate ganache. Then, […]
Seasonal Tarts by Garuharu
Let Chef Yun Eunyoung, the mastermind behind Garuharu Seoul, take you behind the details and careful attention to technique and food science that go into two of her stunning tarts. In this class, you will learn how to make her signature Exotic Eggless Caramel Tart, which combines a crunchy coconut streusel, a blond chocolate mousse, […]
Flan Parisien
Chef Daniel Álvarez is back with more Viennoiseries under his hat! This time, the pastry expert brings us a flan parisien recipe that showcases the many uses of his perfect croissant recipe. Each flan starts with a colorful base made with his flaky butter croissant dough and streaks of cocoa and coffee croissant. Then, each […]
Bean to Bar Chocolate Bars Class
Just when we start to think that there is little we can do to further expand the possibilities of a great chocolate bar, Olivier Fernández comes to the rescue. Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love for field research in cacao farms, his extensive technical knowledge, and his keen […]
Cinnamon Rolls Recipe
Chef Daniel Álvarez’s layered brioche cinnamon rolls are a buttery, less dense take on the soft, cream-frosted American classic. The intricate layers of butter worked into Álvarez’s beloved brioche give the buns a richer yet tender texture. These cinnamony brioche rolls also have just the right amount of yeastiness to add even more contrast to […]
Mezcal Infused 70% Chocolate Bars
A pioneer of the “bean-to-bar” movement, Barcelona-based chef Olivier Fernández is always finding new techniques to rethink classic chocolate combinations. These Mezcal-infused bars are proof! In this recipe, Fernández gives this 70% dark chocolate bar a pronounced smoky and rebellious mezcal aroma and flavor…by evaporating it! This is a wonderful, deep-flavored recipe with interesting notes […]
Raspberry Gummies Recipe
These raspberry gummies by Andrés Lara are the perfect addition to any petit four, but they’re also fantastic when you’re craving a tart, fruity candy that reminds you of the Sour Patch Kids we love to have at the movies! This gummy recipe is made with raspberry purée and extract, giving it a vibrant color […]