Enric Monzonis’s chocolate pieces are artful, precise, and inventive. But this Spanish Chef also enjoys going back to the roots of his country’s most soulful recipes. So, in this recipe, Monzonis offers you his take on the famous Basque Cheesecake: that crust-less delicious version whose memorable burnt top has lured us all in. This recipe embodies the wonders of a great, nostalgic dessert: one that doesn’t rely on a crazy amount of ingredients, but rather, on the care we put into each step.
The wonders of chocolate go beyond making delicious ganaches or enrobing a bonbon to perfection. Frank Hassnoot, with his one-of-a-kind eye for detail, 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 –such as chocolate spears, curls, eagle feathers, drops, and spikes– with simple methods that deliver perfect results. These sophisticated decoration pieces will give all your confections a striking and unique touch!
Bean to bar extraordinaire, Chef Daisuke Yamanouchi brings you three bonbon recipes of his own creation covering the whole chocolate spectrum. These pieces are brimming with delicate notes, nuanced richness, and plenty of texture.
The equation kicks off with a slightly tangy and creamy passion fruit ganache bonbon. It is then followed by a crunchy, rustic, coconut almond praliné; and is concluded with a spiced red wine ganache made with pear and cherry.With his precise knowledge and appreciation for simplicity, Yamanouchi’s pieces respect the integrity of each ingredient, managing to showcase them in their fullest potential.
Chef Dani Álvarez merges two classics in this new On Demand recipe: the famous apple tarte tatin and an unctuous and decadent vanilla flan parisien. Paired with the perfect brioche base only he could perfect, this hybrid tart, which is made to look like a caramelized flower, is an ode to the rustic beauty of French pastry.
In this Class, Raul Bernal will seduce you with 4 fantastic Chocolate Treats, each one of them made to explore the creative spectrum of chocolate. There are classic treats, like his feuilletine hazelnut truffles and sleek cherry cocoa crumble and pistachio snack bar, both made to stand out with their timeless appeal, layered texture, and beautiful decoration.
Enric Monzonis has been behind some of the most impressive desserts in the Adrià brothers’ kitchen, making fun, awe-striking pieces that leave a mark in those who’ve tried them. In this 
On-Demand class, he takes a look back on the sweets of his region to explore everything the Spanish turrón (a version of chocolate bar) has to offer. The results are nothing short of provocative! With a chai masala turrón, a basil and yuzu turrón and a black sesame and matcha turrón; he draws inspiration from essential South-East Asian flavors and lets them shine with the impeccable taste and decoration he gives to these traditional confections.
Chai Masala Turrón: Chai Masala and Earl Grey Tea Ganache | Sablé Breton Cookie | Almond Praliné
Basil and Yuzu Turrón: Basil and Yuzu Pâte de Fruits | Basil and Yuzu Ganache
Black sesame and Matcha Turrón: Black Sesame Streusel | Black Sesame Duja | Matcha and Yuzu Ganache
Tempted yet? We surely are…
Leave it to Chef Ramón Morató and he will always find a new way to make the most tempting sweets.
No wonder Frank Haasnoot is considered one of the most talented Pastry chefs in the world, his work is fresh, glamorous, unique and extremely sophisticated.
In this especial recipe the world famous chef Frank Haasnoot will share with you one of his latest collection of signature chocolate decorations, key elements to bring his pastries to a different level. A unique shape and finish in a “Waffer” chocolate decoration.
Our newest recipe addition is an inviting Banoffee Tart, bursting with warming flavors and layers of texture. Created by none other than Chef Ramon Morató, this reinvention of the classic banoffee tart works with surprising and rich flavors in each layer. Inspired by one of the most perfectly crafted pairings – bananas and peanuts – the tart plays with freshness, crunch, saltiness and lightness. From the sablée dough, to the spiced roasted peanut crunch, to the fresh banana cubes, to the caramel and mascarpone whipped cream, this Banoffee is truly something that will make you (or your customers) go bananas!
Chef Dani Álvarez is a dough wizard: he generously shares, with great love for his craft, the knowledge and sensitivity necessary to create breathtaking pastries and breads like his. Light, buttery, slightly yeasty, and layered like few others, his croissants have reached that truly magical level that has hundreds of people lining up outside his shop in Alicante week after week. We couldn’t be happier to bring you this unique Croissant On Demand recipe and let Chef Dani make you fall in love with the viennoiserie of viennoiseries again and again.
