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
In our series of on-demand video recipes, Chef Andrés Lara introduces you to the world of confections: Delicious, Easy to Make, Nostalgic, and Simply Impossible to Resist! And the best part? They are easy to make and have a great shelf life!
These yuzu caramels are to die for: Chewy, sweet, tangy, and unique due to the addition of pure Matcha tea….Prepare to hear your customers rave about them!
PROGRAM
– Yuzu & Matcha Tea Chewy Caramel
In our new series of On Demand Video Recipes, Chef Andrés Lara introduces you to the world of confections: delicious, easy to make, nostalgic, and simply impossible to resist.
This recipe combines a tangy and vibrant raspberry caramel layer with a chewy and tropical banana, mango and passion fruit caramel.
PROGRAM
-Chewy Raspberry Caramel
-Chewy Exotic Fruit Caramel
In our new series of On Demand Video recipes, Chef Andrés Lara will introduce you to the world of confections: delicious, easy to make, nostalgic and simply impossible to resist! And the best of all? They are easy to make and have a great shelf life!
This Bi-cush marshmallow is a harmonious blend of the subtle and beautifully scented vanilla with the intensely vibrant and acidic strawberry marshmallow. Chef Andrés will propose unique flavor combinations and textures to give a real twist to this Classic Confections. Be prepared to be surprised! And to hear your clients rave about them!
The only class where Chef Melissa teaches all her Chocolate art: From her beautiful glossy Molded Bonbons, to her unique “ Dessert inspired” Chocolate Bars and for those in love with the Classics: some Enrobed pieces as well.
Her first stop will be teaching you her tricks to ALWAYS get that gloss everyone raves about. Then she will teach you a wide variety of colorful cacao butter decorations using different tools like sponges, brushes, stencils, tape and of course the spray gun, so you can achieve different looks by simply knowing how to adjust the settings.
She will explain as well how according to the opacity / translucency of the colors you are using, you will get very different results. Next step will be learning how to make the perfect chocolate shells and how the viscosity of the chocolate plays a big role.
And what about fillings? This Class program is designed to cover the two main families of fillings: from fat base fillings like praliné, gianduja, duja and crunchy elements. To water base fillings like caramel, compotes, jellies, marshmallow, marzipan and ganaches made with different base liquids like cream, fruit purees and water.
In the Enrobed bonbon section Chef Melissa will teach you how to do a proper chablon -both top and bottom- cut ganaches using a guitar, and how to coat them in Chocolate using an enrobing machine.
This class will finish with the Ganache Formulation theory, so you can start balancing -and fixing- your own ganache recipes to have the texture you are looking and a minimum of 6 weeks shelf life.
Molded Bonbons
Enrobed Bonbons
Dessert Bars
