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!
Course Category: On-Demand Class
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!
Chocolate and Cacao Nibs Nougat | On-Demand Recipe
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.
Vegan Vanilla Ganache | On-Demand Recipe
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!
Glossy Bonbons – Bonbons Brilhantes | On-Demand Class
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!
Rice Krispies Treats | On-Demand Recipe
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.
Vegan Pistachio Bars | Recipe
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!
Mango Lassi Ganache Molded Bonbons | Recipe
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.
Candied Orange Segments | Recipe
Candied oranges and chocolate are one of those combinations that will never go out of fashion. Our version is a clean-looking, sophisticated, and perfectly balanced product that celebrates the simplicity of this bright and wonderfully delicious combo.
Oat Chocolate Mendiants | Recipe
Mendiants are a fantastic canvas for all kinds of flavors and toppings; not to mention they’re the perfect place to start your own line or your chocolate journey. In this recipe we bring you an oat-based chocolate that’s vegan and innovative. Made with oats, coconut, and vanilla, and topped with pistachios, roses, and strawberries this is a perfect bite, full of texture and surprise!