S’mores are one of life’s humblest and greatest pleasures.
With this On Demand dessert bar recipe, Chef Melissa merges together the simplicity of this classic with a visually sophisticated molded chocolate bar.
A smooth vanilla marshmallow and an unctuous, but also crunchy, graham cracker ganache make room for a surprising and nostalgic bite!
Swirls of white and dark chocolate decorate this glossy piece by giving it a harmonic but practical decoration that mirrors the hearty sensation only a good s’mores can make us feel.
If you’re one of our subscribers, get this recipe with a special discount!
What are you waiting for?
Chef Melissa’s renowned glossy bonbons have become a testament to her attention to detail, love for creativity, and attention to innovative flavors.
Years of exploring and perfecting her craft have resulted in creations that strike an impressive balance between flavor, technique, and artistry.
With this On-Demand class you too can now put her three rules for creating bonbons that are both visually striking and delectable, into practice. Enroll now!
Melissa Coppel’s specialty! A concept that brings together her pastry background, the world of chocolate and her glossy colorful designs: A program that brings together this two worlds that so seem close, but are rather far apart: Complex compositions and dessert inspired ideas for those with an open mind, looking to explore a more creative side of this craft.
The only class where Chef Melissa teaches all her Chocolate art: From her beautiful glossy Molded Bonbons, to her unique “ Dessert inspired” Chocolate Bars and for those in love with the Classics: some Enrobed pieces as well.
Her first stop will be teaching you her tricks to ALWAYS get that gloss everyone raves about. Then she will teach you a wide variety of colorful cacao butter decorations using different tools like sponges, brushes, stencils, tape and of course the spray gun, so you can achieve different looks by simply knowing how to adjust the settings.
She will explain as well how according to the opacity / translucency of the colors you are using, you will get very different results. Next step will be learning how to make the perfect chocolate shells and how the viscosity of the chocolate plays a big role.
And what about fillings? This Class program is designed to cover the two main families of fillings: from fat base fillings like praliné, gianduja, duja and crunchy elements. To water base fillings like caramel, compotes, jellies, marshmallow, marzipan and ganaches made with different base liquids like cream, fruit purees and water.
In the Enrobed bonbon section Chef Melissa will teach you how to do a proper chablon -both top and bottom- cut ganaches using a guitar, and how to coat them in Chocolate using an enrobing machine.
This class will finish with the Ganache Formulation theory, so you can start balancing -and fixing- your own ganache recipes to have the texture you are looking and a minimum of 6 weeks shelf life.
Molded Bonbons
- Cacahuète: Salty Peanut Duja | Caramelized Peanuts | Chewy Caramel Cube
- La Esmeralda: Banana Caramel | Black Truffle Ganache
- Exotic: Mandarin Black Pepper and Alto el Sol 65% Ganache
- Lebanon: Tangy Lemon Ganache | Dates and Coffee Crunch
- Caracas: Floral Mango and Tonka Bean Ganache
- Caramelo: Smoked Salt Caramel Ganache
- Peach Sesame: Peach and Vanilla Compote | Sesame Ganache | Zéphyr Caramel
- Piemonte: Hazelnut Ganache | Gianduja
Enrobed Bonbons
- Yuzu Mandarin: Yuzu Marzipan | Vanilla Citrus Ganache
- Hong Kong: Jasmine Tea Ganache | Passion Fruit Pâte de Fruit
Dessert Bars
- S’mores: 65% Ganache | Graham
- Mount Lychee: Yogurt Ganache | Raspberry Rose Compote | Lychee Crunch
- Lime Pie: Sour Cream Marshmallow | Lime Curd Ganache | Maria Cookie Crunch
- Apple Pie: Apple Caramel | Pecan Praliné
