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.
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.
Don’t worry! The marzipans you will learn in this class have nothing to do with those overly-sweet commercial ones that taste like bitter almond extract -and that everyone hates for a reason-. A good marzipan, on the other hand, is such an amazing product! Not only are they delicious; they also are extremely versatile, nutritious, and have a texture that is hard to resist. And to top it off? They have a great shelf life!
We will kick off this Class paying tribute to one of the most beloved American classics: cookie dough marzipan! And the repertoire only gets better: cacao nib, yuzu, black sesame, strawberry kalamata, espresso, and coconut marzipan are all included. With these recipes, marzipan definitely becomes something to be truly excited about!
Did you know caramels are probably the first type of sweet confection ever created?! It’s impressive to think that a few ingredients can create such a well-loved and satisfying confection.
In this On-Demand class we celebrate this versatile and nostalgic creation to explore its texture and flavor possibilities.
Forget about milky caramel and get into four of our favorite chewy wrapped versions: hazelnut, chocolate, pistachio, and a Turkish inspired fragrant caramel made with raspberry and roses.
To top it off we delve into three caramel spreads (hazelnut, pistachio, tropical) made to slather on a humble piece of toast or to pipe in an intrincare dessert or bonbon.
Comforting, delicate, but with the right texture and nutty taste to give it spunk, this Plum Cake is Chef Andrés Lara’s latest On Demand Recipe. Three simple components -a dried prune mix, a hazelnut batter, and a sweet dough- elevate the earthy notes of nuts and dried fruits, the airiness of a perfect cake crumb, and the crumbliness of a buttery sablée base. Minimum effort for maximum taste: this cake is a nostalgic delight that celebrates the simple beauty of rustic cakes.
