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 […]
Caramel Recipes E-book
With a detailed, clear, and personal style, Chef Melissa Coppel keeps unveiling the creative potential behind ingredients and products that often give her recipes the secret to spectacular creations. In this, her third ingredients Ebook, Chef Coppel now turns her attention to caramel! From the Sea Salt Caramel that earned her a mention in the […]
Online Chocolate Enrobing Course | Professional Techniques
Join Chef Melissa as she guides you through 11 essential tips for perfecting the enrobing process in this two-part class. You’ll gain valuable insights and techniques to ensure your creations are flawless every time. If you’re still wondering whether to pre-crystallize your fat-based fillings and ganaches before enrobing, or if you have no idea what […]
Online-Live: Enrobing Techniques
In this online-live course, we will use four fantastic recipes –including three ganaches and a Mendiant bar– as the perfect excuse to cover all the steps and methods we need (hand dipping and machine enrobing, mainly) to make beautifully enrobed products, whether you have a large production or just enjoy making a handful of impeccable-looking pieces.
Coconut and Passion Fruit Bonbons Class with Melissa Coppel
Coconut and passion fruit are one of those duos that stand out for their deliciousness. These two tropical fruits always create a tangy, nutty, and texture-rich flavor profile worthy of the most delicious desserts. This two-layer enrobed bonbon plays with a toasted coconut almond marzipan (one of Chef Melissa’s favorite confections) and a milk and […]
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 […]
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 […]
Cookie Dough Enrobed Bonbons
Why leave cookies alone when you can create something so perfect like these Brown Butter Ganache and Cookie Dough Enrobed Bonbons? In the spirit of Fall, Chef Melissa Coppel takes two of the most indulgent and warming flavors you love–a graham cookie dough base and a fantastic brown butter ganache–to bring you a rich enrobed […]
Crunchy Gianduja Bonbons Recipe | Chef Melissa Coppel
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 […]
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. […]