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.
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.
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 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!
In this Nougat recipe we decided to combine two of our greatest passions: French confectionery and Chocolate. The chewiness of nougat, the richness of chocolate, and the added texture and depth of flavor of toasted hazelnuts and cacao nibs makes this recipe an absolute stand-out that will leave your clients wondering why they had never tried something like this before. And with good reason: when these two confection classics merge, magic happens.
We think it’s outrageous that vanilla has become synonymous with bland tasting things. With these vegan-coated vanilla bonbons, we want to share our passion for innovative and always delicious recipes that showcase how extraordinary vanilla beans really are. Whether you’re looking for new ways to create ganaches that rethink chocolate making or a treat for your plant-based customers, this recipe is for you. Plus, get all the steps to make the perfect chablon and enrobage!
Olá! We’re the bearers of great news for all our Portuguese speaking friends. Chef Melissa will be teaching a class fully subtitled in Portuguese and what better way to celebrate this than by imparting her signature course: Glossy Bonbons!
This Online course is designed to give you insightful, generous, and always creative input. Learn all about deconstructing bonbons to get an in-depth look to each of its components and make exceptional pieces regardless of where you are.
Thin shells, cocoa butter content, fat and water-based fillings, decoration colors. All this will be covered in the class as you learn to make filling recipes of all kinds. We’re talking plant-based and traditional ganaches, marshmallows, pâte de fruits, giandujas, pralinés… A rich but also highly practical collection to unleash your passion.
We also know that getting the perfect gloss, decoration, and color for your bonbons is a critical aspect that can set them apart and captivate others! Learn everything Chef Melissa has perfected over the years in terms of decoration techniques, cocoa butter content, and the use of all-natural vs. regular colors to create bonbons as glossy and enticing as hers that you can give your own spin to.
Insightful techniques and passion; two essential components you will find in this class to give wings to your creations!
There’s something deeply satisfying about the airiness of Rice Krispies Bars. In our version, we pair this simple yet delicious treat with an explosion of texture and taste provided by a layer of salty, unctuous caramel and some crunchy caramelized peanuts. To top it off, the bar is enrobed with a thin layer of dark chocolate to make it look sophisticated and taste wonderful.
One bite and a burst of texture and richness follows. Our vegan pistachio bars are designed to bring out the best in these little green gems: their vibrant color and subtle, savory flavor. With these two factors in mind, we make a chocolate-free pistachio ganache that’s rich and smooth, as well as a pistachio and olive oil praliné that adds a bite to this delight.Top it off with some airy and yeasty pretzel pieces and coat it with some deep dark chocolate couverture, and the end result is simply magical!
What more is there to say? This fragrant and refreshing yogurt and mango beverage from India needs little introduction. In our bonbon version, though, we merge all that makes this delight come to life: cardamom pods, sweet and creamy mango paired with white chocolate, and some tangy yogurt notes.
We also include the spray chart so you can get a beautiful and minimalistic decoration that lets this creamy filling shine.
