Crunchy Jijona Turrón Bar Recipe
Designed to look like a precious metal, these crunchy chocolate bars celebrate Spain’s sweet “gold”: Jijona turrón. In this recipe, Enric Monzonis takes his country’s almond and honey-infused nougat to bend all the rules of chocolate and to create a filling that perfectly integrates crunchy, creamy, and spicy notes. Paired with a sophisticated decoration (that […]
Create Sophisticated Chocolate Flowers
Decorate anything with Frank Haasnoot’s detailed chocolate flowers, and it will undoubtedly stand out. The technique behind his flowers is so perfect, it’s hard to distinguish these chocolate flowers from real, fresh ones. In this class, Chef Haasnoot will help you master all the steps to create stunning chocolate roses and chrysanthemums. These are […]
Salted Peanut Nougat Bar Recipe
Nougat requires some multitasking and precision, but Chef Andrés Lara – with his eloquent and generous teaching style – gives you all the pointers to let your creativity shine. In the recipe, Chef Lara plays with salty notes and his personal favorite, peanuts, but this confection can do anything.
What is an Infusion?
What is an infusion? Is it better to use a hot or cold method? Should we infuse all ingredients the same way? The key to making a fantastic ganache, a panna cotta, or even a simple flavored whipped cream comes down to making an excellent infusion. That is why we wanted to give you a […]
Rice Krispies Mendiants Recipe
Rice Krispies Treats meets chocolate “mendiants” in this fun, crunchy, shelf-stable recipe created by Chef Andrés Lara. By combining one of America’s favorite cereals with the traditional French bite-sized chocolate coins (traditionally topped with nuts), the recipe achieves a phenomenal contrast between the delicate airiness of caramelized puffed rice grains and the richness of hazelnut […]
Citrus Gummy Bears Recipe
Few things scream good times like a good bag of gummy bears. And when they’re sour, even better! Chef Andres shares his foolproof recipe for these fun lime gummies that pack a delicious, citrusy, punch. This is the perfect pick-me-up for everyone and a fantastic way to start your confectionery journey! Enroll now!
Lime Caramel Molded Bonbons Recipe
Delicately dotted with silver flakes, the shell of this Lime Caramel Ganache Molded Bonbon hides a bright and creamy interior. In this recipe, Chef Melissa brings you a long shelf-life lime caramel ganache that reminds us of the wonders a little citrus can do for milk chocolate and the slightly smoky notes of caramel. This […]
Dragées Class: Advanced Panning
You can condense everything in a dragée. These shelf-stable and visually appealing small chocolate spheres are the perfect excuse to master dujas, caramelized nuts, natural food powders, and (of course) panning. In this reinvention of our On Demand Panning class, Chef Melissa brings you new bold-flavored dragées. Rich with exciting flavors like passion fruit […]
Vanilla Recipes E-book
It’s time to rediscover vanilla for what it truly is: one of the most luxurious and fascinating flavor profiles nature has gifted us. In this brand new Ebook -the second in this ingredient driven series- Chef Melissa tries to show you the ripples the seeds from this precious Mesoamerican orchid can create in any recipe. […]
Crunchy Gianduja Bonbons Recipe
Practical for any wholesale chocolate business, but with beautifully crafted artisanal gianduja and caramelized hazelnuts, these gianduja-covered bonbons are one of our all-time obsessions. We just can’t seem to get enough of them. Even though this is one of the most traditional flavor combinations in the chocolate world, there is something almost enchanting about biting […]