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.
Airy and buttery, viennoiseries are a beautiful study in technique. Airy and buttery, they need to strike a delicate balance that’s impossible to resist. In his class, Chef Benoit Cornet gives you all the key techniques to achieve the perfect layer dough so you can make one of a kind croissants and pains au chocolat, among others. Other breads, such as the Brioche will also be covered in the class, giving you a fantastic occasion to learn and perfect these versatile and delightful French classics.
With this On Demand dessert bar recipe, Chef Melissa merges together the simplicity of this classic with a visually sophisticated molded chocolate bar.
A smooth vanilla marshmallow and an unctuous, but also crunchy, graham cracker ganache make room for a surprising and nostalgic bite!
Swirls of white and dark chocolate decorate this glossy piece by giving it a harmonic but practical decoration that mirrors the hearty sensation only a good s’mores can make us feel.
If you’re one of our subscribers, get this recipe with a special discount!
What are you waiting for?
Our Chocolate Marshmallow Dome ticks all the texture and flavor boxes: a crunchy base made with Oreo cookies? Check. A creamy, crunchy almond and cacao nib duja? Check. An airy and succulent chocolate marshmallow? Also check.
This is a small and decadent dark chocolate-covered treat, made to regal all the senses and explore the possibilities of chocolate beyond ganache-filled bombons!
What are you waiting for to get the recipe!?
We believe in the decadence of a good plant-based dessert! And if it’s made with chocolate… don’t even get us started.
We can’t believe we hadn’t brought you a vegan chocolate ice cream recipe before. But the wait’s over! This is the perfect ice cream to showcase our passion for it.
This chocolate ice cream is everything you’d expect from the best kind of gelato: creamy, soft, and elevated by the rich taste of chocolate. A true delight, whether you’re planning to serve it to your plant-based costumers or not.
Welcome to the origin of all perfect chocolate creations!
Good chocolate is the result of good tempering. Saying pre-crystallization (the term we prefer for tempering) is essential to chocolate is an understatement. After all, we owe the gloss, the snap, and the unctuousness of chocolate to this step.
What’s more, pre-crystallization is required in fat-based fillings (giandujas and pralinés) and other preparations, such as spreads, making it a truly essential skill. In this On-Demand class we want to give you a solid foundation to help you master the backbone technique of chocolate making. From learning how to do table-top pre-crystallization, to using creamy cocoa butter, or finding your way around a tempering machine; we go over all the main techniques to make impeccable chocolate.Â
All of this, of course, paired up with a detailed explanation of the theory behind pre-crystallization and the polymorphic nature of cocoa butter.
Whether you’re looking to start your chocolate journey on the right foot -or you’re a seasoned chocolatier looking to perfect the most basic, but essential, skill in our craft- this class will be a valuable contribution to your creative process.
Pecans truly are a fascinating ingredient; they’re crunchy, earthy, and beautifully fragrant.
This tart highlights all those nuances by making a pecan praliné tart shell with white chocolate that’s snappy, but also creamy and full-bodied in the palate.
The tart is then filled with a layer of a double caramel ganache that evokes the tried-and-true power combo of caramelized pecans.
To add some texture, we top it off with a caramelized pecan paste that’s meant to add a slightly more rustic touch to this otherwise smooth, but decadent dessert.
Simple, elegant, and incredibly delicious!
Oreo cookies have the power to pique everyone’s interest. But have you ever thought of using these rich cocoa cookies (that we all loved growing up and still do) to make a hazelnut praliné?
Chef Melissa Coppel took this provoking idea to create her Oreo Praliné Bars. With their beautiful, rich color and flavor, these plant-based bars use the black and white cookies to create a hazelnut treat that feels new, exciting, and always comforting.
