Course Category: On-Demand Class

Snickers Dessert Bars

With a mesmerizing rippled shell, Chef Melissa brings you a dessert bar inspired by our favorite peanut butter, caramel, and chocolate treat: Snickers. To the already crunchy peanut duja layer that gives this all-time comfort snack its distinctive flavor, we add a layer of feuilletine to enhance the texture of the filling. Our perfectly balanced vanilla bean soft caramel also shares the spotlight in this dessert bar. In addition to being the perfect nostalgic recipe for mastering peanut butter and caramel, this recipe includes a step-by-step guide to pre-crystallizing the chocolate, making the dessert bar shells, and painting them, so you can bring these bars to perfection.

PROGRAM

  • Spray chart | Melissa Coppel Design
  • Soft Caramel
  • Caramelized Nuts
  • PB Duja

Crunchy Gianduja Enrobed Bonbons

 

Practical for any wholesale chocolate business, but with beautifully crafted artisanal gianduja and caramel hazelnuts, these Gianduja Enrobed Bonbons are one of our all-time obsessions. We just can’t seem to ever get tired of eating them. Even though this is one of the most traditional flavor pairings in the chocolate world, there is something almost bewitching about bitting into a crunchy, smooth, and hazelnut rich gianduja bonbon. With this recipe, we want to give you all the details: from how to prepare the gianduja and the caramelized hazelnuts, to the pre-crystallization and enrobage of these sophisticated bonbons. This recipe is a celebration of simplicity and classic deliciousness!

Butter Croissants by Daniel Álvarez

 

Chef Dani Álvarez is a dough wizard: he generously shares, with great love for his craft, the knowledge and sensitivity necessary to create breathtaking pastries and breads like his. Light, buttery, slightly yeasty, and layered like few others, his croissants have reached that truly magical level that has hundreds of people lining up outside his shop in Alicante week after week. We couldn’t be happier to bring you this unique Croissant On Demand recipe and let Chef Dani make you fall in love with the viennoiserie of viennoiseries again and again.

Pistachio Cherry Bars

Layers of unctuous pistachio praliné come together with a tangy cherry compote in our latest On Demand Video chocolate bar recipe. The result is an end product of impecable texture and flavor profile… paired with all the knowledge to make it happen. 

Allow Chef Melissa to use this spirited recipe, inspired by the flavors of Iranian cuisine, as the perfect occasion to share with you the fundamentals of pre-crystallizing fat-based fillings, fruit puree fabrication, and the different varieties and applications of pectin. 

Recorded in HD and showing you all the steps, ingredients, and details; this production-friendly recipe incarnates our school’s philosophy of sharing knowledge and creativity with generosity!

Panning 2.0 by Melissa Coppel

Everything can be condensed in a dragée. These shelf-stable and visually appealing small chocolate spheres are the perfect gateway to learning everything about pâtes de fruits, dujas, caramelized nuts, natural food powders, and (of course) about panning.

In this reinvention of our On Demand Panning class, Chef Melissa brings forward bold flavors such as matcha and passion fruit to invigorate all-time classics like caramelized hazelnuts, pistachios, and the traditional PB&J. The result is a series of bites brought to life by colorful natural powders, as well as layered textures, that are simply mouthwatering and ideal for any chocolate business!

Lime Caramel Ganache Molded Bonbons

Delicately dotted with silver flakes on its shell, this bonbon hides a bright and creamy inside. In this recipe, Chef Melissa brings you a long shelf lime caramel ganache that keeps reminding us the wonders a little citrus tang can do for milk chocolate and the slightly smokey notes of caramel. The recipe also includes all the steps and ingredients necessary to make and decorate this bonbon’s shell, giving you a solid, refined, and delicious recipe that’s one of our favorites!

Lemon Cassis Pie Dessert Bars | On-Demand Recipe

Dessert bars are the perfect  canvas to merge great pastry classics with chocolate. This dessert bar evokes lemon pie for everything we love: the tartness and creaminess of a refreshing lemon ganache, a salty and crunchy pretzel base, and a touch of cassis compote that creates a beautiful contrast between acidity and sweetness. Detailed colors and spraying instructions are included in the recipe so you can replicare these bars of striking taste and appearance.

Brioche – Viennoiserie by Daniel Álvarez | On-Demand recipe

 

For Chef Daniel Álvarez one thing’s for sure: making and eating a good brioche is among life’s greatest joys. Although basic, this prized recipe delivers a beautiful crumb that’s light but also full-bodied, yeasty, and buttery. In conclusion, a true delight. This, paired with Chef Alavarez’s humble, frank, and always dynamic know-how, makes for a priceles and essential lesson in bread-making.

Pecan Rochers | On-Demand recipe

 

Rochers are one of those treats that prove that for something to taste luxurious, less can be more. Although traditionally made with hazelnuts, we just couldn’t pass on the opportunity to bring you a version made with our favorite nuts: pecans. A caramelized pecan, a layer of pecan gianduja and a perfect milk chocolate and feuilletine coating are the components to this nostalgic and crunchy bite that’s great to surprise your costumers or enjoy on your own!

Sea Salt Caramel Enrobed Bonbons | Recipe On-Demand

 

Sea salt caramel bonbons are very special to us: thanks to them Chef Melissa’s work was first mentioned in The New York Times. This time, we bring you this classic from the French region of Bretagne that never ceases to surprise and delight. The recipe also includes steps for making the perfect chablon and enrobage, making this the perfect bonbon to start making your own chocolates or to sell in your business!