Vanilla Ginger Marzipan
Honey Rosemary Pine Nut Bonbons
The Best Chocolate Cake (and Ice Cream)
Travel Passion Fruit Rice Pudding Jars
Maple Jelly and Brown Butter Candy Bar
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 […]
Creamy Cacao Butter or “Cocoa Butter Silk” Basics
Seeding with creamy cacao butter (aka “silk”) is our favorite, no-fuzz, pre-crystallization, or tempering technique. In this class, Chef Melissa teaches you how to make and maintain this convenient and essential ingredient, which you can easily prepare with any cacao butter you have in hand. If you always thought tempering chocolate was a cumbersome, long, […]
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 […]
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 […]
Crunchy Gianduja Bonbons
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 […]