These rochers are inspired by Chef Melissa’s obsession with hazelnuts. They are crunchy, nutty, and easy to customize. If the ultimate Ferrero Rocher is what you or your customers are craving, look no further, this is it!
Some treats come from the most unexpected places. Well, we have Cacio e Pepe to thank for these ones! Chef Melissa’s latest molded bonbons showcase the saltiness – and slight heat – of a crunchy Parmesan cookie and the intense sweetness of a deep purple cassis and cherry ganache. The recipe includes all the steps for making the shells, pre-crystallizing the colors, and decorating the molds: truly exceptional!
It’s 2023, and we no longer believe in food waste, so we’re bringing you a class that’s close to our philosophy. The best part? It’s online-live AND free! Chef Melissa Coppel is leading this creative class (where you can ask her all the questions you want, no matter where you are in the world) in which we will explore how we can commit to respecting and giving a second chance to the beautiful ingredients we work with.
Not only is this a great way to reduce costs, but it also allows us to use our creativity to find new ways to make delicious recipes that our customers will love with what we already have at hand. This class will also give you a sneak peek into our online-live classes, so you can hopefully join us in the near future!
Pairing savory ingredients with dark chocolate can always lead to pleasant surprises. Chef Melissa’s Black Truffle Bonbons create a sophisticated balance around this prized ingredient, with the bitterness of black chocolate and a dollop of honey for a drop of intense sweetness. These bonbons stand out immediately, have a long-shelf life, and can be easily turned into a plant-based recipe! The recipe includes step-by-step instructions on how to make your own cocoa butter colors, pre-crystallize them, and spray-paint them to get perfectly glossy shells.
A beautifully rich and nutty tart, this plant-based recipe by Chef Lauren Haas carefully layers hazelnut and chocolate elements in each component to highlight the complementary notes of both ingredients. A chocolate caramel crémeux, chocolate sablée, hazelnut cocoa crumble, and vanilla hazelnut praliné set this full-bodied tart in motion. Chef Haas’ eye for detail shines through in this recipe, ensuring that the flavor profile of each element is showcased through perfectly balanced salty, earthy, and indulgent notes. This is hazelnut heaven!
Our School’s Special Granola by Melissa Coppel
Did you know that at the Melissa Coppel Chocolate and Confectionery School we make a mean granola? So good, in fact, that some people don’t even stop by to try our chocolates: they come all the way to our store for our Piemonte, Piña Colada, Rose and Lychee, or Plain Honey Granola. We also give this hearty granola to our students for breakfast in all of our Hands-On classes. 9 times out of 10, they end up asking for the recipe – so here it is! This simple and flavorful granola with hints of cinnamon, honey, blueberry and cherry can be made in 5 minutes and is the best companion to any yogurt bowl in sight. Or a real asset to your shop. Forget store-bought granola (which is insanely sweet or, at best, kinda okay): this is truly one of the prides and joys of our school!
Cookies are an endless source of inspiration and joy. Chef Lauren V. Haas knows this well, so she brings you two of her signature plant-based cookies: a decadent double chocolate cookie topped with a thin chocolate coin and a warm roasted peanut cookie. In her first recipe, cookies and praliné create a wonderful combination brimming with texture, richness, and warmth. Made with a luscious dark chocolate batter and dark chocolate hazelnut ganache, the nuttiness of the praliné is perfectly complemented by the gooey, chocolatey wonder of these plant-based cookies. In her second recipe, Chef Haas highlights peanuts by roasting them and then making a vegan chewy caramel sauce that adds a new dimension to this American classic.
