Who said caramel could only be salted or plain? We put a spin on this chewy classic and combine it with a French beloved fruit: cassis. Bold, unctuous, and colorful; this fruit caramel will add a surprise factor to your confections while providing you with a great shelf-life treat your customers will keep coming back for.
Nougats are the perfect blank canvas: they provide a deliciously sweet and chewy texture that lends well to any taste combination. On this occasion we bring you a healthy version that draws inspiration from the ingredients and taste preferences of Iran by showcasing this country’s biggest treasure, pistachios, along with a tangy touch of raspberry. Aromatic and decadent, these nougats will make your customers come back for more.
Inspired by the original bar, only better: Our “Milky Way” version combines a smooth cacao nib chocolate nougat with a salty, chewy caramel. Then we covered it in 68% dark chocolate and finished it off with roasted cocoa nibs… A real crowd-pleaser!
This recipe captures the essence of our recipes: simple, sophisticated and flavor-forward. The crumb and flakiness of this elegant petit beurre cookie and the crunch added by freeze-dried cherries, in combination with a layer of rich salted pistachio duja, create a perfectly balanced product of bold and elegant taste. A creation your clients will praise both for its flavor and presentation
These vanilla vegan caramels are the perfect treat: they are chewy, aromatic, rich, and irresistible. An excellent and nostalgic product to cater to your plant-based customers, or just about anyone: they are that good.
Chef Andrés Lara brings you this festive and traditional yeasted bread, popularized by Marie Antoinette and Emperor Franz Joseph of Austria. Bathed in clarified butter, this regal Kugelhopf is a true joy to eat. Filled with specks of Thai dried bananas and Zéphyr Caramel 35% Chocolate, it is dusted with sugar for an extra touch of indulgence.
A German Christmas classic, Stollen is one of those breads whose complexity, aromatic profile, and warming taste never ceases to amaze us. In this recipe, on top of macerating the bread’s dry fruit, we prepare a one-of-a-kind soft marzipan to make sure we bring forward each ingredient’s potential and create a Stollen that is just remarkable. This is an exceptional bread that will make your customers feel celebrated whenever they eat it.
Today, a good pastry or chocolate shop must offer a repertoire of delicious products for customers with a variety of dietary preferences and restrictions.
This class is the perfect opportunity to dive into the incredible world of vegan confections, ice cream, and baked goods.
Chef Andres will focus on teaching you the science behind each ingredient, how to reformulate your current recipes, and how to make accurate substitutions for eggs and dairy with vegan-friendly ingredients to create the same nostalgic products that customers are looking for.
Any good Pastry or Chocolate Shop needs to offer a repertoire of delicious products for customers with different diet preferences or restrictions.
This Class will offer you the perfect opportunity to dive into the incredible world of Glossy Bonbons with Natural Colors, Vegan Couvertures and Panning.
Chef Melissa will focus on teaching you first how to create your own colors using natural pigments like spirulina, carrot and charcoal, then a few unique decoration techniques to get beautiful Glossy Bonbons.
Three different Bonbons will be made during Class with a variety of fillings like praliné, caramel and ganache.Â
Then you will learn how to make from scratch a variety of vegan flavored couvertures great to use when making chocolate shells, bars, mendiants, etc.
Chef Melissa will finish the Class teaching you a delicious and indulgent panning product: caramelized pecans coated in coffee and oat chocolate -also made in class- what else can you ask for?
