Course Category: On-Demand Class

Yuzu Yogurt & White Sesame Bonbon by Ramon Perez

We’re so excited to welcome a new guest chef to our school: the amazing Ramon Perez!

Chef Perez has already taught many Hands On courses with Chef Melissa, but we knew we had to bring his outstanding bonbons to your screens.

For the last 12 years, Chef Ramon has elevated to perfection, with deep care for ingredients and exciting presentation, the art of bonbon-making in Puur Chocolat, his Sacramento (CA) shop.

In this recipe, Chef Perez blends the nuttiness of white sesame with the sunny brightness of yuzu.

Want to know more about the filling?

You’ll find it’s such a dynamic contrast!

1. The first layer is a citrusy yuzu ganache made with the creamy softness of whole milk yogurt.

2. The second layer consists of an earthy, almondy, white sesame praliné made with caramelized sugar for a complex touch of sweetness.

These bonbons showcase a balanced combination of flavors that might remind you of the earthy, dairy, and tangy notes of certain Middle Eastern cuisines, but with a sweet twist!

Discover how to make Chef Ramon Perez’s Yuzu Yogurt & White Sesame Bonbons. Enroll now!

Lychee Makrut Lime Bonbons

Bright, aromatic, and captivating are three words that sum up this bonbon recipe!

Lychee and Makrut Lime merge in this unique ganache, created to explore and enjoy the fresh, sweet, and fragrant notes of these two fruits.

Such a special filling requires an equally beautiful exterior.

So this recipe includes detailed instructions on how to decorate and achieve the shiny and colorful finish that makes Chef Melissa’s bonbon chocolate pieces a delight to the senses.

Discover how to make these Makrut Lime Bonbons now!

Corn Tortilla Molded Bonbon by Ramon Perez

In the spirit of “if it grows together, it goes together”, Chef Ramon Perez brings you an ambitiously delicious crossover: a tortilla molded bonbon.

Cacao and corn are both Indigenous to Meso and South America, so pairing them together is an intuitive decision, but one that is also intriguing and special.

If you sell these bonbons, we’re sure they’re going to pique your customers’ attention and give them an unforgettable sweet, earthy, and unique chocolate experience!

For these bonbons you will discover how to make pure, authentic tortillas from scratch, using a cal solution and top-notch corn.

But instead of making them into a savory round of tacos, you’re going to transform them into an infusion that will serve as the base of your corn ganache.

Pair this delicately toasty and earthy tortilla and milk chocolate ganache with a lime gel and a crunchy corn and almond praliné,  and let the results speak for themselves.

This is a bonbon like no other, made for adventurous palates, by one of the Top 10 Chocolatiers in North America in 2016.

In this recipe video, you will also go over the steps of bonbon decoration and spraying you need to make them stand out from the inside out.

Discover how to make Chef Ramon Perez’s Corn Tortilla Bonbons. Enroll now!

Blueberry Lemon Molded Bonbon

We don’t know what it is about these blueberry lemon bonbons, but they always sold out in Chef Melissa’s Sunday pop-up shops.
 
Maybe it’s the magenta-colored ganache that breaks away from traditional milk or dark chocolate fillings.
 
Maybe it’s their clean berry and lemony taste that doesn’t get overpowered by white chocolate.
 
Either way, trying them is like opening a door to summer’s bright, tangy flavors.
 
If you prefer less sweet flavors with your chocolate, these have the best of a blueberry lemon pie:
 
1. A strong focus on freshness.
 
2. The perfect balance of acidity that we love about the combination between citrus and berries.
 
Apart from this vibrant ganache, in this 27-minute recipe, you will also perfect the different steps of pre-crystallization, temperature control, and emulsification you need to make stable ganaches using the cold method.
 
You will also discover how to use your spray gun to create interesting, superposed visual effects in your shells with Chef Melissa’s recipe for blue and purple cacao butters.
 
Make the recipe that stole our shop’s clients’ hearts (we’re sure it’ll steal yours too).
 
Enroll now!
 

Soursop Molded Bonbon

Have you ever tried soursop?

If you haven’t, this is your sign to turn this tropical fruit into a special, intriguing ganache and compote with floral notes like nothing you’ve ever tasted before.

Soursop, or guanábana in Spanish, is a tropical fruit with a curious, spiky green exterior. Strangely enough, it has a smooth, white, lychee-like inside (almost like the mucilage of cacao pods) with a creamy, sweet, and mild tart flavor.

For Chef Melissa Coppel, this is the flavor of a smooth-paced afternoon in her childhood city of Cali, Colombia, when she would drink soursop smoothies (guanabanazo) or have a slice of soursop pavlova, aka merengón de guanábana.

When she discovered SOSA (our premium fruit purée provider) offered a soursop purée, transforming this childhood flavor into a special soursop molded bonbon recipe that she could share with you became an obsession for Chef Melissa!

It turns out, soursop and dark chocolate are a match made in heaven, as you will most likely agree after trying these bonbons.

Besides the exceptional flavors you will discover, in this 37-minute recipe class, you will learn how to make their mesmerizing blue, purple, and red shells (they’re extra shiny and thin), all the right steps to make a homogenous, creamy ganache, and how to close your molds.

If you’ve always wanted to infuse and elevate your bonbons with exotic fruits from your country, you’ll learn the steps to be brave and do it in this class!

Enroll now!

Passion Fruit & Coconut Molded Bonbons

Are you looking to perfect your molded bonbons and give them a tropical twist?
 
Chef Melissa’s Passion Fruit and Coconut Molded Bonbons are the perfect (crunchy, creamy, and tangy) opportunity to do so!
 
Unveil all the secrets to tempering cacao butter colors to turn your bonbons into edible art pieces with thin, crisp shells.
 
Then it’s time for the filling: make a zingy passion fruit compote and learn the importance of using the right pectin in your fruit-based recipes.
 
Chef Melissa’s passion fruit and milk chocolate ganache not only gives these bonbons a creamy, fruity touch. It also helps you perfect the different steps of pre-crystallization, temperature control, and emulsification you need to make stable ganaches using the cold method.
 
Finally, a layer of toasted coconut praliné turns your bonbons into a textural joy and Chef Melissa’s into a loving tribute to her childhood flavors.
 
We could have called these bonbons “We love passion fruit with a passion.” That’s how much we love them.
 
Don’t miss out on this chance to elevate your bonbons. Enroll in this thrilling and comprehensive masterclass now!

Tomato and Lime Jam by Josep Maria Ribé

Are you looking for fresh, seasonal jam recipes… that bring something new to the table?

After you make this Tomato and Lime Jam recipe by Josep Maria Ribé, you’ll agree this is the one.

Zesty and vibrant red, this tomato jam adds the perfect touch of sweetness to any savory recipe. Whether you’re crafting a tomato-forward dish or  pastry, or enjoying a slice of toast during breakfast, this jam promises an exciting flavor experience for you and your clients.

In this class, you’ll discover how to use pectin, pH, °Brix, and a variety of sugars to create mouthwatering and shelf-stable jams that celebrate the freshness of even the most unexpected of fruits. Are you trying to make healthier jams? Chef Ribé generously reveals the one ingredient that you can use to make decadent jams with less sugar (no, it’s not a sweetener)!

Turn a humble tomato into a luxurious artisanal spread business, enroll now!

Apricot, Ylang Ylang, Buttercream Bonbons by Josep Maria Ribé

In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy, Barcelona) puts his spin on the classic Belgian butter bonbon: the Manon. Ribé transforms this butter lover’s dream into a rich molded bonbon filled with a fresh ylang-ylang, apricot and citrus gel. The decoration consists of colorful strokes of yellow and orange cacao butter paint and delicate sprayed dots.

Through these added details, Ribé will walk you through 2 key methods that you can use to pre-crystallize your cacao butter colors: the cold surface technique and the creamy cacao butter (or “silk”) seeding technique.

Chef Josep Maria will also touch on a key topic: Solid Fat Content (SFC) and how you should always consider it when making fat-based fillings to get the texture and taste you’re looking for in your bonbons.

Learn how to make your molded bonbon shells, paint them with simple tools, and spray them to make them stand out and tell your story. Don’t miss Ribé’s precise and eloquent teaching style!

Recipe: Mango, Passion Fruit, Thyme Pâte de Fruits by Josep Maria Ribé

Have you ever tried to mold your pâtes de fruits or fruit pastes, only to have them start gelling on you right after you start? Then Chef Ribé’s recipe is just for you.

Perfecting jams, spreads, jellies, and pâtes de fruits has been the mission of Spanish chef Josep Maria Ribé for years. This Mango, Passion Fruit, and Thyme Pâte de Fruits is a delicious and tropical excuse to delve into the importance of measuring and adjusting the pH and Brix of all of your fruit-based products.

Achieve the perfect texture and gelling of your pâtes de fruits and create outstanding petits fours and other shelf-stable confections with this recipe. Enroll now!

Vegan Chewy Vanilla Caramel

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.