Passion Fruit & Coconut Molded Bonbons

 

Unveil all the secrets to tempering cacao butter colors to turn your bonbons into edible art pieces with thin, crisp shells.

 

Then it’s time for the filling: make a zingy passion fruit compote and learn the importance of using the right pectin in your fruit-based recipes.

 

Chef Melissa’s passion fruit and milk chocolate ganache not only gives these bonbons a creamy, fruity touch. It also helps you perfect the different steps of pre-crystallization, temperature control, and emulsification you need to make stable ganaches using the cold method.

 

Finally, a layer of toasted coconut praliné turns your bonbons into a textural joy and Chef Melissa’s into a loving tribute to her childhood flavors.

 

 

Don’t miss out on this chance to elevate your bonbons. Enroll in this thrilling and comprehensive masterclass now!