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!

Apricot, Ylang Ylang, Buttercream Bonbons by Josep Maria Ribé

In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy, Barcelona) puts his spin on the classic Belgian butter bonbon: the Manon. Ribé transforms this butter lover’s dream into a rich molded bonbon filled with a fresh ylang-ylang, apricot and citrus gel. The decoration consists of colorful strokes of yellow and orange cacao butter paint and delicate sprayed dots.

Through these added details, Ribé will walk you through 2 key methods that you can use to pre-crystallize your cacao butter colors: the cold surface technique and the creamy cacao butter (or “silk”) seeding technique.

Chef Josep Maria will also touch on a key topic: Solid Fat Content (SFC) and how you should always consider it when making fat-based fillings to get the texture and taste you’re looking for in your bonbons.

Learn how to make your molded bonbon shells, paint them with simple tools, and spray them to make them stand out and tell your story. Don’t miss Ribé’s precise and eloquent teaching style!

Recipe: Mango, Passion Fruit, Thyme Pâte de Fruits by Josep Maria Ribé

Have you ever tried to mold your pâtes de fruits or fruit pastes, only to have them start gelling on you right after you start? Then Chef Ribé’s recipe is just for you.

Perfecting jams, spreads, jellies, and pâtes de fruits has been the mission of Spanish chef Josep Maria Ribé for years. This Mango, Passion Fruit, and Thyme Pâte de Fruits is a delicious and tropical excuse to delve into the importance of measuring and adjusting the pH and Brix of all of your fruit-based products.

Achieve the perfect texture and gelling of your pâtes de fruits and create outstanding petits fours and other shelf-stable confections with this recipe. Enroll now!

Vegan Chewy Vanilla Caramel

These vanilla vegan caramels are the perfect treat: they are chewy, aromatic, rich, and irresistible. An excellent and nostalgic product to cater to your plant-based customers, or just about anyone: they are that good.

OD Free Class | Perfectly Thin Chocolate Shells by Melissa Coppel

Chocolate shells are the beginning of every great bonbon. In this new addition to our free technique videos and books, Chef Melissa walks you through the steps of making her thin, glossy, fuzz-free, acclaimed shells. You will learn how to make shells with a chocolate warmer or with a continuous tempering machine if you want to expand your business and make flawless bonbons. Packed with insightful tips and tricks, this short course will give you the perfect foundation to start playing with colors and finishes in your chocolate products!

Copy test OD

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!

Eclairs Class by Garuharu

Garuharu’s signature éclairs showcase Chef Yun Eunyoung’s precise techniques and artful use of ingredients. In this class, you will learn how to turn a classic French pastry, the Saint Honoré tart, into an airy and delicate vanilla éclair. Each choux is filled with crème diplomate, almond praliné, and vanilla whipped cream. Chef Eunyoung expertly roasts the vanilla in the last two éclairs, adding a bold and unexpected smoky flavor to a classic recipe. Discover the secrets to creating the ideal choux pastry with Chef Yun’s essential techniques, resulting in beautifully expanded, flavored, and decorated éclairs.

Cuba Libre Enrobed Bonbons

Rum, water, lime, sugar, and a touch of cola are all you need to make a bonbon version of the laid-back and delicious Cuba Libre cocktail. As if the fresh flavors of these liquor bonbons weren’t enough, Chef Josep Maria Ribé walks you through a traditional bonbon-making technique using only cornstarch. Learn how to use starch to make your own molds and create liquor-based fillings with a hard shell and the perfect liquid center; inventive, foolproof, and customizable!