This cookie combines the best of both worlds: a chewy center -like a good old blondie would have- with the crunchy edges of a cookie. Indulge in layers of rich brown butter dough, generously studded with Zéphyr 35% chocolate chunks, caramelized pecans, and a sprinkle of Maldon salt flakes for an irresistible finish.
A vegan ice cream like you have never had before…
We played with a unique flavor combination: mangos and sudachi – an Asian citrus fruit – so refreshing it reminds you of a tropical fruit sorbet, but with the creaminess that only ripe avocados can give!
This is a must try plant-based creamy gelato!
We will cover every step of the process to get the beautiful enrobed bonbons: From how to perfectly emulsify you ganache recipes, to the pre crystallization of the fillings, how to properly do a bottom and top chablon, then how to perfectly cut them using guitar. We will finish them both ways: hand dipping them or coating them using an enrobing machine. All bonbons will have beautiful and simple decorations.
We will discuss as well how to pack, freeze and ship your chocolate bonbons.
Layers of crunchy vegan sablée, a floral raspberry-lychee jam, and a luscious pistachio praliné cream. These vegan pistachio and raspberry tarts create a beautiful balance of creamy, crunchy, and light in one bite, and leave a beautiful impression on those who eat them thanks to their contrasting colors.
>PROGRAM
• Vegan sable
• Freeze dried fruit jam
• Vegan pistachio cream
We could go out on a limb and say that chocolate chip cookies are the most popular cookie out there. We would never want our vegan customers to miss out on the opportunity to bite into a chewy, rich, crispy chocolate chip goodness. Chef Andrés Lara goes the extra mile and adds a decadent touch of caramelized hazelnuts to these plant-based cookies. These are something to rave about!
PROGRAM
•Chewy Caramel
•Vegan Cookie Dough
In this class, we will teach you our incredible technique for caramelizing nuts. This recipe is the perfect complement to all your creations, as you can use it as a base for your handmade pralinés, to add a touch of crunch to your confections, or to decorate your products in a delicious and simple way. You can use it with all types of nuts and the results will never disappoint.
Different recipes where we have include caramelized nuts using this same method:
This molded bar was inspired by one of the most nostalgic flavors combinations for many of us: PB&J. Each bar combines layers of soft and tangy raspberry compote, creamy peanut butter ganache, salty peanut butter duja, and caramelized peanuts!
PROGRAM
•Raspberry Compote
•Peanut Butter Ganache
• Salty Duja
This bar was inspired by one of the most nostalgic flavor combinations for many of us: PB&J. These bars combine a layer of tangy raspberry pâte de fruits, creamy peanut butter ganache, salty peanut butter duja, and caramelized peanuts! Enrobed in chocolate (or not), Chef Melissa’s PB&J bars are an indulgent treat fit for everyone!
PROGRAM
-Raspberry Pâte de Fruits
-Peanut Butter Ganache
-Salty Peanut Duja
•Soft Caramel
•Hazelnut ganache
•Gianduja
•Caramelized Hazelnuts
