Course Category: On-Demand Class

Robuchon’s Canelé de Bordeaux

Canelés (or cannelés) appear simple, but they’re deceiving custardy, French pastry classics from the wine-rich city of Bordeaux.

These spongy, rum and vanilla petits gâteaux call for a few simple ingredients, but their technique is where all their magic comes from. 

They’re meant to be slightly caramelized on the outside, and they should never lose their spongy, tall, soft center.

How many times have you tried to make canelés only for them not to brown? Or to have their center be cakey instead of custardy? Or for them to turn out gummy?

Who better than Gilbert Peña, Executive Pastry Chef at the legendary Las Vegas restaurant Joel Robuchon, to help you discover how wonderfully simple canelés can be with just a few tricks? 

In just 18 minutes, Chef Peña will give you:

  • All the ingredient temperature secrets.

  • His favorite ingredient brands (using the right butter is essential!).

  • The mold-greasing method that ensures your canelés will grow into tall, beautiful, spongy, ribbed gâteaux. 

Do you have any questions about the ingredients, preparation, oven, or materials? You can leave all your comments in the class Moodle forum and Chef Peña will answer them himself. 

By the end of this class, you will have a tried and true canelé recipe that’s been perfected for decades in the kitchens of Robuchon, one of the most legendary Chefs of our time. 

Enroll now and discover how to master canelés!

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!

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!

Tomato and Lime Jam by Josep Maria Ribé

Are you looking for fresh, seasonal jam recipes… that bring something new to the table?

After you make this Tomato and Lime Jam recipe by Josep Maria Ribé, you’ll agree this is the one.

Zesty and vibrant red, this tomato jam adds the perfect touch of sweetness to any savory recipe. Whether you’re crafting a tomato-forward dish or  pastry, or enjoying a slice of toast during breakfast, this jam promises an exciting flavor experience for you and your clients.

In this class, you’ll discover how to use pectin, pH, °Brix, and a variety of sugars to create mouthwatering and shelf-stable jams that celebrate the freshness of even the most unexpected of fruits. Are you trying to make healthier jams? Chef Ribé generously reveals the one ingredient that you can use to make decadent jams with less sugar (no, it’s not a sweetener)!

Turn a humble tomato into a luxurious artisanal spread business, enroll now!