Enrobed Bonbons Archives - Melissa Coppel

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!

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Join Chef Melissa as she guides you through 11 essential tips for perfecting the enrobing process in this two-part class. You’ll gain valuable insights and techniques to ensure your creations are flawless every time. If you’re still wondering whether or not to pre-crystallize your fat-based fillings and ganaches before enrobing, or if you have no idea what a top or bottom “Chablon” is for, she’ll cover those topics as well!

Then, in the second half of this class, Chef Melissa will show you the settings of her enrobing machine depending on the product she is enrobing and point out some of the problems you may run into when using the enrober. You can also expect some of the production-friendly decoration techniques she likes to use on her enrobed bonbons.

This class is for anyone who bought an enrobing machine and thought it would magically solve all their problems but can’t seem to get a great final product. This class offers a clear and concise approach for those eternally looking for that perfectly squared, sharply cut, shiny molded bonbon!

Enrobing Techniques – 391

Join Chef Melissa as she guides you through 11 essential tips for perfecting the enrobing process in this two-part class. You’ll gain valuable insights and techniques to ensure your creations are flawless every time. If you’re still wondering whether or not to pre-crystallize your fat-based fillings and ganaches before enrobing, or if you have no idea what a top or bottom “Chablon” is for, she’ll cover those topics as well!

Then, in the second half of this class, Chef Melissa will show you the settings of her enrobing machine depending on the product she is enrobing and point out some of the problems you may run into when using the enrober. You can also expect some of the production-friendly decoration techniques she likes to use on her enrobed bonbons.

This class is for anyone who bought an enrobing machine and thought it would magically solve all their problems but can’t seem to get a great final product. This class offers a clear and concise approach for those eternally looking for that perfectly squared, sharply cut, shiny molded bonbon!

Passion Fruit and Coconut Enrobed Bonbons

Coconut and passion fruit have to be one of those duos that always stands out, creating a tangy, nutty and texture-rich flavor profile worthy of the most delicious bonbons. This two-layer enrobed piece plays with a toasted coconut almond marzipan (one of Chef Melissa’s favorite confections) and a milk and dark chocolate passion fruit ganache for a tropical and milky touch. In her easygoing style, Chef Melissa provides detailed instructions for making the top and bottom chablon for these production-friendly bonbons inspired by her childhood flavors, as well as all the essential steps for creating sophisticated enrobed pieces with just a few steps and key techniques.

Brown Butter Ganache | Cookie Dough Enrobed Bonbons

Why leave cookies alone when merging them with these bonbons can create something so perfect? In the spirit of Fall, we take two of the most indulgent and warming flavors out there, a graham cookie dough base and a fantastic brown butter ganache, to bring you a rich enrobed piece that’s full of texture and depth of flavor, so you can bring this bite of delight to life!

* This class includes detailed instructions on how to make all recipes, their yield and their shelf live as well.

Crunchy Gianduja Enrobed Bonbons

Practical for any wholesale chocolate business, but with beautifully crafted artisanal gianduja and caramel hazelnuts, these Gianduja Enrobed Bonbons are one of our all-time obsessions. We just can’t seem to ever get tired of eating them. Even though this is one of the most traditional flavor pairings in the chocolate world, there is something almost bewitching about bitting into a crunchy, smooth, and hazelnut rich gianduja bonbon. With this recipe, we want to give you all the details: from how to prepare the gianduja and the caramelized hazelnuts, to the pre-crystallization and enrobage of these sophisticated bonbons. This recipe is a celebration of simplicity and classic deliciousness!

Sea Salt Caramel Enrobed Bonbons | Recipe On-Demand

Sea salt caramel bonbons are very special to us: thanks to them Chef Melissa’s work was first mentioned in The New York Times. This time, we bring you this classic from the French region of Bretagne that never ceases to surprise and delight. The recipe also includes steps for making the perfect chablon and enrobage, making this the perfect bonbon to start making your own chocolates or to sell in your business!

Creative Marzipan

Don’t worry! The marzipans you will learn in this class have nothing to do with those overly-sweet commercial ones that taste like bitter almond extract -and that everyone hates for a reason-. A good marzipan, on the other hand, is such an amazing product! Not only are they delicious; they also are extremely versatile, nutritious, and have a texture that is hard to resist. And to top it off? They have a great shelf life!

We will kick off this Class paying tribute to one of the most beloved American classics: cookie dough marzipan! And the repertoire only gets better: cacao nib, yuzu, black sesame, strawberry kalamata, espresso, and coconut marzipan are all included. With these recipes, marzipan definitely becomes something to be truly excited about!

Enrobed Bars and Snacks

This Class is perfect for those looking to add a dose of creativity to their chocolate collections. We will focus on products that are fun, unique, easy to make and specially that have a great shelf life!

This are the type of products we believe customers are looking for: Indulgent, fun, easy to pack and carry! That is what our Chocolate Snacks is all about!

Enrobed Bonbons – 109

We will cover every step of the process to get the beautiful enrobed bonbons: From how to perfectly emulsify you ganache recipes, to the pre crystallization of the fillings, how to properly do a bottom and top chablon, then how to perfectly cut them using guitar. We will finish them both ways: hand dipping them or coating them using an enrobing machine. All bonbons will have beautiful and simple decorations.

We will discuss as well how to pack, freeze and ship your chocolate bonbons.

Course Category: Enrobed Bonbons