Bean to Bar Chocolate Bars Class with Olivier Fernández
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 […]
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 | Chef Andrés Lara
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 […]
Enrobed Chocolate Bonbons Masterclass
Bean-to-bar extraordinaire, Chef Daisuke Yamanouchi, brings you three bonbon recipes of his creation that span the chocolate spectrum. These pieces are infused with delicate notes, nuanced richness, and plenty of texture. The equation begins with you mastering a slightly tangy and creamy passion fruit ganache bonbon. You will then learn how to make a […]
Chocolate Treats Masterclass with Chef Raúl Bernal
In this class, Raúl Bernal will wow you with 4 fantastic chocolate treats, each created to explore the creative spectrum of chocolate. There are classic treats such as his Feuilletine Hazelnut Truffles and his Smooth Cherry Cocoa Crumble and Pistachio Snack Bar, both designed to stand out with their timeless appeal, layered texture and beautiful […]
Tarte Tatin Flower Recipe | Chef Daniel Álvarez
Chef Daniel Álvarez fuses two classics in this new On Demand recipe: the famous Apple Tarte Tatin and a rich and decadent Vanilla Flan Parisien. Paired with the perfect brioche base that only Álvarez could perfect, this hybrid tart, which looks like a caramelized flower, is an ode to the rustic beauty of French pastry. […]
Lemon and Yuzu Bonbons Recipe | Chef Raúl Bernal
Chef Raúl Bernal’s trompe l’oeil lemon yuzu bonbons are beautiful examples of artistry and deliciousness. In this recipe, you’ll learn how to make a zesty yuzu and lemon ganache. Then, you will master all the steps to mold and spray-paint these bite-sized lemons. Create this stunning visual reimagining of the citrus bonbon by Chef Bernal. […]
Chocolate Decoration Techniques with Frank Haasnoot
The wonders of chocolate go beyond making delicious ganaches or enrobing a bonbon to perfection. With a unique eye for detail, Frank Haasnoot makes the most of chocolate’s versatility to create simple and elegant pieces you can use to decorate your creations. In this class, you will learn how to make 5 different decorations – […]
Finger Bueno Chocolate Bar Recipe | Chef Raúl Bernal
Chocolate “turrones” are the Spanish equivalent of decadently filled chocolate bars. As such, they offer endless possibilities! Raúl Bernal brings you this phenomenal turrón, inspired by the Kinder Bueno bars of our childhood.
Black Sesame Enrobed Bonbon Recipe | Chef Yamanouchi
These luscious and crunchy enrobed bonbons are another example of Yamanouchi’s simple but always flavorful recipes. The praliné in this recipe showcases an earthy ingredient that is highly prized in all kinds of Japanese sweets: black sesame. The praliné also plays with the added crunch and butteriness of almonds and pailleté feuilletine, while balancing the […]