The Science of Cookies: Formulation Class
Nostalgic Candy Bars and Chocolate Treats
French Macarons
Decadent Vegan Cookies
Bonbon Color Study by Melissa Coppel
Passion Fruit and Black Sesame Bonbons
What happens when you ask Chefs Melissa and Ramon Perez to put their spin on a passion fruit bonbon? They bring an unusual suspect to this delicious equation: black sesame! Chef Melissa’s Bonbon If you’re looking for new ways to present your molded bonbons, Melissa’s got you covered. In this 1 hour class, […]
Holiday Inspired Bonbons
The warming flavors of our favorite holidays shouldn’t be a once-a-year thing. Building on pumpkin pie, eggnog, and pecan pie, Chef Melissa brings you three chocolate treats (two molded bonbons, and one chocolate bar) that perfectly capture the essence of Fall and Winter. Whether you’re starting to plan your seasonal collections now or want your […]
Perfectly Thin Chocolate Shells
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 […]
Éclairs Class | Saint Honoré & Earl Grey
Garuharu’s signature éclairs showcase Chef Yun Eunyoung’s precise techniques and artful use of ingredients. In this class, you will learn how to make airy and delicate éclairs using Saint Honoré tart and Earl Grey tea as inspiration. Each Saint Honoré choux is filled with crème diplomate, almond praliné, and vanilla whipped cream. Chef Eunyoung expertly […]
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 […]