Passion Fruit and Black Sesame Bonbons with Melissa Coppel and Ramon Perez

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, discover Chef Melissa’s “mini tart” bonbons, made with a dark and milk chocolate passion fruit ganache. 

Additionally, Chef Melissa teaches you how to make a black sesame duja and how to caramelize the sesame seeds to turn them into a sweet, nutty crunch: the perfect topping for these inviting bonbons!

Chef Ramon’s Bonbon

In his enrobed bonbons, Chef Ramon celebrates passion fruit’s acidic notes. 

By paring this fruit with Felchlin’s Opus Blanc white chocolate to create a creamy, milky ganache, Chef Ramon creates the perfect foundation for a flavor punch.

In this case, it’s a second layer of dark chocolate and black sesame gianduja.

After enrobing, Chef Ramon decorates these enrobed pieces with a dot of yellow cacao butter; a simple, but colorful way to finish a bonbon that is perfect for your production.

Discover how to make Chef Melissa and Ramon’s Passion Fruit and Black Sesame Bonbons. Enroll now!