Apricot, Ylang Ylang, and Buttercream Bonbons
In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy of Barcelona) puts his spin on a classic Belgian butter bonbon: the Manon. Ribé transforms this butter lover’s dream into a rich molded bonbon filled with a fresh ylang-ylang, apricot and citrus gel. Through these added details, Ribé will walk you through […]
Mango, Passion Fruit, and Thyme Pâte de Fruits
Have you ever tried to mold your pâtes de fruits or fruit pastes, only to have them start gelling on you right after you start? Then Chef Ribé’s recipe is just for you. Perfecting jams, spreads, jellies, and pâtes de fruits has been the mission of Spanish chef Josep Maria Ribé for years. This Mango, […]
Cuba Libre Enrobed 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 […]
Online-Live: Bean-to-bar by Olivier Fernández March 2024
Olivier Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love of fieldwork in cacao farms, his extensive technical knowledge, and his keen sense of flavor translate into perfectly executed artisanal chocolates that respect the many nuances of cacao at his bean-to-bar atelier, MXBCN. In this Online-Live class, you will learn all the necessary steps to make […]
Caramel, Crumble, and Praliné Turrón
Turrón, the Spanish version of bonbons, is traditionally eaten in this Iberian country to welcome the Christmas season. Chef Josep Maria Ribé’s version, however, is a timeless adaptation perfect for any time of year and any crowd. This turrón features a chocolate praliné made with cacao nibs, a layer of smooth vanilla caramel, and the […]
Pain Suisse
Daniel Álvarez is the dough whisperer. His bread and viennoiserie recipes are fascinating for their intuitive and simple approach. Made with flaky croissant dough, decorated with chocolate dough, and filled with a rich chocolate crème pâtissière, Daniel Álvarez’s pains suisses are revolutionary. In this recipe, Chef Dani gives you a flaky, creamy, buttery option that shows […]
Palmiers
The quintessential puff pastry recipe, palmiers don’t need much to let the buttery perfection of a good laminated dough shine through. Using just a few ingredients, Chef Daniel Álvarez creates these unassuming and crunchy pastries with his unbeatable inverted puff pastry recipe. At each step, the dough is coated with a good layer of sugar […]
Forêt Noire Tart
In true Garuharu style, Chef Yun Eungyoung gives a modern twist to Forêt Noire, or Black Forest, cake to turn it into one of her signature tarts. The base of this tart makes a delicious chocolate contrast between a crumbly cocoa streusel and a brownie-like, rich chocolate biscuit. Instead of using Kirsch, Chef Yun opts […]
Pistachio Cruffins
One of the wonders of modern viennoiserie is the cruffin. This laminated brioche bread, with its soft, croissant-like interior and fragrant, buttery, sugar-coated exterior, serves as the foundation for something truly special. In his recipe, Chef Daniel Álvarez showcases the elegance of a meticulously crafted laminated dough, using pistachios as the foundation for his exquisite […]
Mille-Feuille
A “true wonder”, that’s how Chef Daniel Álvarez describes this flaky, buttery, three-layered mille-feuille. We agree completely: the inverted puff pastry Chef Álvarez has mastered lends itself to incredible depth of flavor and texture. The flaky layers of puff pastry grow beautifully in the oven, are lightly caramelized, and the butter laminated into the dough […]