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, […]
Reduce Food Waste in Pastry: Zero-Waste Class
Food waste is banned from our kitchen, so we’re bringing you a class that’s close to our philosophy! Chef Melissa Coppel invites you to this creative class, where you will discover how to respect and give a second chance to the beautiful ingredients you work with to make decadent products. Not only is this […]
Coconut and Passion Fruit Bonbons Class
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 […]
Chocolate Recipe Versatility Class
A great recipe can go a long way. Nothing beats taking our favorite confections and seeing how many new products we can make with them. In this Recipe Versatility class, Chef Melissa Coppel mixes and matches three of her favorite preparations –ganaches, marshmallows, and caramels– and rearranges them into 5 distinctive and flavorful recipes. Discover […]
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 […]
Create Sophisticated Chocolate Flowers
Decorate anything with Frank Haasnoot’s detailed chocolate flowers, and it will undoubtedly stand out. The technique behind his flowers is so perfect, it’s hard to distinguish these chocolate flowers from real, fresh ones. In this class, Chef Haasnoot will help you master all the steps to create stunning chocolate roses and chrysanthemums. These are […]
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 […]
Chocolate Decoration Techniques
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 – […]
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
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 […]