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
American style cookies could be described as the perfect cookie: soft and chewy in the center, with just the right amount of crunch around the edges.
They become an obsession to whoever has ever try to make them; simply because getting them just right is not as easy as it seems. It all goes down to the perfect formulation of the cookie dough. Chef Andres Lara will unfold the mystery and will explain everything about the interaction between ingredients, the right method to make them and the perfect internal temperature you need to cook them at. After all the bases are done, he will take them to another level loading them with indulgent elements like chewy caramel cubes, fluffy marshmallow and everything in between.
This On-Demand Class, is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years that know for a fact that without a correct pre crystallization -or tempering- no chocolate work could be done, but do not fully understand what is really happening… How can we be in control and be able to resolve issues during our production if we do not understand this fully?
In this Class you will learn three different tempering techniques, because depending on your conditions, one method could be more suitable than the others.
We will also cover during Class how to adjust the viscosity of your chocolate couvertures according to your needs.
* We highly recommend that you take this class before you decide to enroll in any other of our Chocolate Courses.
The following three methods of pre crystallization -or tempering- will be taught:
