Course Category: Molded Bonbons

Bonbon Color Study Class by Melissa Coppel

Have you ever tried to paint your molds with bright colors only to end up with dull shells? After this class, that will never happen to you again.

Chef Melissa is a master in understanding how color and chocolate interact to create visually dynamic bonbons you can’t help but savor with your eyes.

In this class, you will discover Chef Melissa’s techniques and the fascinating experiments she has conducted to make thin, glossy, and color-saturated shells.

From topics like color pigmentation, the difference between natural and artificial colors, and the importance of choosing the right type of chocolate; this class is an in-depth look at the variables that make colors look flawless in chocolate.

Turn your bonbons into colorful art pieces!

Holiday Inspired Bonbons

The warming flavors of our favorite holidays shouldn’t be a once-a-year thing.

Building on pumpkin pie, eggnog, and pecan pie, Chef Melissa brings you
three chocolate treats (two molded bonbons, and one chocolate bar) that
perfectly capture the essence of Fall and Winter.

Whether you’re starting to plan your seasonal collections now or want
your customers to experience the sweet flavors of American Thanksgiving
and Christmas, these bonbons are the perfect ace up your sleeve.

Chef Melissa’s Pumpkin Pie Molded Bonbon features three layers: a
hazelnut feuilletine praliné base, a pumpkin spice ganache, and a
vanilla bean marshmallow. Just as spice-forward, fluffy, and crunchy as
the real thing!

On the same note, the eggnog ganache plays with rum, vanilla, and cream
for an uplifting bonbon that will make you wish December would come
sooner. 

In the last recipe, you will assemble an all-caramel chocolate bar! Make
it with caramelized chocolate, a soft caramel center, maple-caramelized
pecans on top, and a wavy, marbled decoration. Trust us, it will
hypnotize anyone who sees it into trying it!

Yuzu Yogurt & White Sesame Bonbon by Ramon Perez

We’re so excited to welcome a new guest chef to our school: the amazing Ramon Perez!

Chef Perez has already taught many Hands On courses with Chef Melissa, but we knew we had to bring his outstanding bonbons to your screens.

For the last 12 years, Chef Ramon has elevated to perfection, with deep care for ingredients and exciting presentation, the art of bonbon-making in Puur Chocolat, his Sacramento (CA) shop.

In this recipe, Chef Perez blends the nuttiness of white sesame with the sunny brightness of yuzu.

Want to know more about the filling?

You’ll find it’s such a dynamic contrast!

1. The first layer is a citrusy yuzu ganache made with the creamy softness of whole milk yogurt.

2. The second layer consists of an earthy, almondy, white sesame praliné made with caramelized sugar for a complex touch of sweetness.

These bonbons showcase a balanced combination of flavors that might remind you of the earthy, dairy, and tangy notes of certain Middle Eastern cuisines, but with a sweet twist!

Discover how to make Chef Ramon Perez’s Yuzu Yogurt & White Sesame Bonbons. Enroll now!

Lychee Makrut Lime Bonbons

Bright, aromatic, and captivating are three words that sum up this bonbon recipe!

Lychee and Makrut Lime merge in this unique ganache, created to explore and enjoy the fresh, sweet, and fragrant notes of these two fruits.

Such a special filling requires an equally beautiful exterior.

So this recipe includes detailed instructions on how to decorate and achieve the shiny and colorful finish that makes Chef Melissa’s bonbon chocolate pieces a delight to the senses.

Discover how to make these Makrut Lime Bonbons now!

Corn Tortilla Molded Bonbon by Ramon Perez

In the spirit of “if it grows together, it goes together”, Chef Ramon Perez brings you an ambitiously delicious crossover: a tortilla molded bonbon.

Cacao and corn are both Indigenous to Meso and South America, so pairing them together is an intuitive decision, but one that is also intriguing and special.

If you sell these bonbons, we’re sure they’re going to pique your customers’ attention and give them an unforgettable sweet, earthy, and unique chocolate experience!

For these bonbons you will discover how to make pure, authentic tortillas from scratch, using a cal solution and top-notch corn.

But instead of making them into a savory round of tacos, you’re going to transform them into an infusion that will serve as the base of your corn ganache.

Pair this delicately toasty and earthy tortilla and milk chocolate ganache with a lime gel and a crunchy corn and almond praliné,  and let the results speak for themselves.

This is a bonbon like no other, made for adventurous palates, by one of the Top 10 Chocolatiers in North America in 2016.

In this recipe video, you will also go over the steps of bonbon decoration and spraying you need to make them stand out from the inside out.

Discover how to make Chef Ramon Perez’s Corn Tortilla Bonbons. Enroll now!

Blueberry Lemon Molded Bonbon

We don’t know what it is about these blueberry lemon bonbons, but they always sold out in Chef Melissa’s Sunday pop-up shops.
 
Maybe it’s the magenta-colored ganache that breaks away from traditional milk or dark chocolate fillings.
 
Maybe it’s their clean berry and lemony taste that doesn’t get overpowered by white chocolate.
 
Either way, trying them is like opening a door to summer’s bright, tangy flavors.
 
If you prefer less sweet flavors with your chocolate, these have the best of a blueberry lemon pie:
 
1. A strong focus on freshness.
 
2. The perfect balance of acidity that we love about the combination between citrus and berries.
 
Apart from this vibrant ganache, in this 27-minute recipe, you will also perfect the different steps of pre-crystallization, temperature control, and emulsification you need to make stable ganaches using the cold method.
 
You will also discover how to use your spray gun to create interesting, superposed visual effects in your shells with Chef Melissa’s recipe for blue and purple cacao butters.
 
Make the recipe that stole our shop’s clients’ hearts (we’re sure it’ll steal yours too).
 
Enroll now!
 

Soursop Molded Bonbon

Have you ever tried soursop?

If you haven’t, this is your sign to turn this tropical fruit into a special, intriguing ganache and compote with floral notes like nothing you’ve ever tasted before.

Soursop, or guanábana in Spanish, is a tropical fruit with a curious, spiky green exterior. Strangely enough, it has a smooth, white, lychee-like inside (almost like the mucilage of cacao pods) with a creamy, sweet, and mild tart flavor.

For Chef Melissa Coppel, this is the flavor of a smooth-paced afternoon in her childhood city of Cali, Colombia, when she would drink soursop smoothies (guanabanazo) or have a slice of soursop pavlova, aka merengón de guanábana.

When she discovered SOSA (our premium fruit purée provider) offered a soursop purée, transforming this childhood flavor into a special soursop molded bonbon recipe that she could share with you became an obsession for Chef Melissa!

It turns out, soursop and dark chocolate are a match made in heaven, as you will most likely agree after trying these bonbons.

Besides the exceptional flavors you will discover, in this 37-minute recipe class, you will learn how to make their mesmerizing blue, purple, and red shells (they’re extra shiny and thin), all the right steps to make a homogenous, creamy ganache, and how to close your molds.

If you’ve always wanted to infuse and elevate your bonbons with exotic fruits from your country, you’ll learn the steps to be brave and do it in this class!

Enroll now!

Passion Fruit & Coconut Molded Bonbons

Are you looking to perfect your molded bonbons and give them a tropical twist?
 
Chef Melissa’s Passion Fruit and Coconut Molded Bonbons are the perfect (crunchy, creamy, and tangy) opportunity to do so!
 
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.
 
We could have called these bonbons “We love passion fruit with a passion.” That’s how much we love them.
 
Don’t miss out on this chance to elevate your bonbons. Enroll in this thrilling and comprehensive masterclass now!

Cassis and Parmesan Bonbon

Cassis and Parmesan Molded Bonbon
Some treats come from the most unexpected places. Well, we have Cacio e Pepe to thank for these ones! Chef Melissa’s latest molded bonbons showcase the saltiness – and slight heat – of a crunchy Parmesan cookie and the intense sweetness of a deep purple cassis and cherry ganache. The recipe includes all the steps for making the shells, pre-crystallizing the colors, and decorating the molds: truly exceptional!

 

Black Truffle and Honey Molded Bombons

Pairing savory ingredients with dark chocolate can always lead to pleasant surprises. Chef Melissa’s Black Truffle Bonbons create a sophisticated balance around this prized ingredient, with the bitterness of black chocolate and a dollop of honey for a drop of intense sweetness. These bonbons stand out immediately, have a long-shelf life, and can be easily turned into a plant-based recipe! The recipe includes step-by-step instructions on how to make your own cocoa butter colors, pre-crystallize them, and spray-paint them to get perfectly glossy shells.