Take your best sip of Suntory Toki and transform it into this Whisky and Pecan Molded Bonbon by Chef Ramon Perez.
The meaty notes of this bonbon’s Pecan Praliné merge beautifully with a Whisky and Wildflower Honey Ganache, featuring dry and aromatic flavor notes.
He will teach you how to make chocolate shells in the tempering machine, give you his spray gun recommendations, and give you pre-crystallization tips to help you achieve bonbons that stand out for their exquisite flavors and presentation.
Finish this class mastering a sophisticated decoration made with bronze and black cocoa butter colors.
Make Chef Ramon Perez’s Whisky and Pecan Molded Bonbons today. Merge the best whisky and chocolate tasting experience into one!
What’s more legendary than a S’more? Well, a Rice Krispies Treats and S’mores mashup, of course.
In this fun recipe, Chef Melissa Coppel reinterprets two of the most precious flavors of our childhood to concoct these bites.
They marry a Rice Krispies Treats base that’s both chewy and crunchy—the perfect texture to build on other flavors.
Then, Chef Melissa stacks it with a gorgeous Brown Butter Caramel and a Graham Cracker Duja (a sort of cookie butter) that’s a flavorful nod to that must-have campfire cookie.
For that ultimate S’mores experience, each bar is coated in chocolate.
Make Chef Melissa Coppel’s S’mores and Rice Krispies Treats Mashup today. We’re sure it will be a smashing success!
They look almost like petits fours, but Chef Melissa Coppel makes these Matcha, Rose, and Pistachio Mini Tarts only with chocolate.
With their perfectly-earthy matcha ganache, 80% homemade pistachio praliné, and Rice Krispies and pistachio crunch, these chocolate bites offer an incredible depth of flavor that’ll have you coming back for more. Plus, they have an amazing shelf life of over 60 days!
Do you want to enrobe them? Or do you prefer to leave them open?
Both options are perfect, as Chef Melissa teaches you how to infuse white chocolate with a fragrant rose tea to close your chocolate “tarts” (the perfect alternative to semispherical bonbons) if you don’t have an enrobing machine.
Discover how to make Chef Melissa Coppel’s Matcha, Rose, and Pistachio Mini Tarts today!
Don’t you wish you could just merge a chocolate tart with a lime pie?
Well, these Key Lime Chocolate Tarts by Chef Melissa Coppel are the definition of the most ambitious (and delicious) dessert crossover.
They have a crunchy Graham cracker crust and a tangy key lime and olive oil ganache. And you know what makes them even more irresistible? A good, fluffy lime marshmallow.
Besides, these bright tarts have a great shelf life (60 days), so they’re perfect for your chocolate or pastry shop.
Discover how to make them today!
Â
Chocolate, pistachios, and kataifi have taken over the world thanks to the Dubai bar!
Â
But did you know that in 2019, Chef Melissa Coppel had already created a bonbon with a similar concept? She filled her chocolates with a kataifi pistachio praliné and a white chocolate orange blossom ganache.
Â
The idea started with Künefe or Knafeh. The first time Chef Melissa tried this Middle-Eastern dessert (consisting of a soft cheese covered in crunchy kataifi layers that’s served hot with a scoop of ice cream and syrup), she was so fascinated that she had to make something with it!
Â
Six years later, these Künefe candy bars take those same flavor notes to give Dubai bars a floral, unique touch.
Â
Discover how to make Chef Melissa Coppel’s Künefe bars today!
Did you know the vanilla beans on these turrones (or Spanish chocolate candy bars) are not real?
Flavor meets artistry in these Vanilla and Macadamia Turrón bars by Chef Enric Monzonis.
In this recipe, you will start by making a long shelf life Salted Vanilla Bean Toffee that is fudgy, gooey, and has a nice touch of salt.
Then, Chef Monzonis shows you his fuss-free oven method for caramelizing macadamia nuts (or any nut) and turning them into a creamy, unique praliné recipe.
But this recipe isn’t all about the flavors. Elevate your chocolate candy bars by giving them a white velvet finish with vanilla bean seeds using the spray gun.
Finish your turrones by creating a simple dark chocolate replica (or trompe l’oeil) of a vanilla bean.
The contrast of colors and finishing touches—between matte and glossy, black and white—makes this turrón a sight to see (and enjoy).
Enroll now and learn how to make Enric Monzonis’s Vanilla and Macadamia Turrón bars.
You think childhood treats and nostalgic flavors deserve more iconic reinventions? Then you’re one of us!
Join Chef Melissa in this online chocolate class as she takes you through three chocolate treat warming recipes that will never fail to make you and your clients smile:
1. Pecan Pie Chocolate Tarts
2. Lime Pie Chocolate Tarts
3. Cookies and Cream Candy Bars
The inspiration behind them is simple (those treats and desserts we can never get enough of), but the results are irresistible and perfect for any chocolate business.
In this class, you will explore marshmallow, crunchy elements, ganache, enrobage, and praliné techniques that you can use to discover new flavors that connect with whoever tries them.
Discover how to make irresistible chocolate treats with plated dessert precision based on the flavors that bring back amazing memories.
Let’s take a legendary cookie and make an even more unique macaron with it.
The
founder of Sweets with Love (2020) and Women Chef 305, Chef Karina
Rivera discovers a new angle on this classic pastry with each seasonal
flavor she creates, like these Cookies and Cream Macarons.
In this 1-hour class, you will get all of Chef Karina’s tips on crucial topics like:
-Almond flour texture and the smoothness of your macaron shells.
-Are liquid egg whites good for making macaron shells?
-Should you age your egg whites before making macarons?
-How to use the French macaron method.
Dive deep into all the technical secrets in this 1-hour On-Demand class to perfect the art of smooth, crunchy macarons with this bright Key Lime Pie Macaron Recipe.
You will get all of Chef Karina’s tips on crucial topics like:
-Food coloring choice for macarons.
-Almond flour texture and the smoothness of your macaron shells.
-Are pasteurized egg whites good for making macaron shells?
-Should you age your egg whites before making macarons?
-How to use the French macaron method.
-How can different ovens affect your macaron results?
But that’s not all, this class book includes a whole section about macaron troubleshooting.
Have your macarons ever turned out flat, lopsided, sticky, or cracked?
Chef Karina has seen it all, so in the book you will find solutions to all these mishaps.
Enroll now and bake beautiful, inviting macarons inspired by one of Florida’s most beloved desserts with Chef Karina Rivera!
