A pioneer of the “bean to bar” movement, Barcelona-based chef Olivier Fernández is always finding new techniques to rethink classic chocolate combinations. In this recipe, Fernández gives this 70% dark chocolate bar a pronounced smoky and rebellious mezcal aroma and flavor…by evaporating it! This is a wonderful, deep-flavored recipe with interesting notes that celebrate the unique cacaos that Fernández sources for his own shop as part of his constant research and love of chocolate
Chef Daniel Álvarez’s layered brioche cinnamon rolls are a buttery, less dense take on the soft, cream-frosted American classic. The intricate layers of butter worked into Álvarez’s beloved brioche give the buns a richer yet tender texture. These cinnamony brioche rolls also have just the right amount of yeastiness to add even more contrast to their flavor. As always, Chef Álvarez finds a simple but perfectly executed way to leave us hooked on his baked goods.
Just when we start to think that there is little we can do to further expand the possibilities of a great chocolate bar, Olivier Fernández comes to the rescue.Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love for field research in cacao farms, his extensive technical knowledge, and his keen sense of flavor translate into perfectly-executed bars that respect the many nuances of cacao.
In this On-demand class, you will learn 3 recipes, starting with a (not-so) basic milk chocolate bar made with a slightly acidic cacao and a touch of salt: a great reminder that details can set great things in motion. This recipe opens the door to a crunchy coffee bar that enhances the milkiness of this much-loved type of chocolate. In addition to these two recipes, Fernández will show you his step-by-step method for making a unique 70% berry cacao chocolate, refined directly with strawberry, blueberry, and raspberry powder.From the importance of following a specific order of ingredients during refining and conching, to the details of aging and pre-crystallization, this is a knowledge-packed course for anyone who wants to keep gifting us with the pleasure of a great chocolate bar!
Few things scream good times like a good bag of gummy bears. And when they’re sour, even better! Chef Andres shares his foolproof recipe for these fun lime gummies that pack a delicious, citrusy, punch. This is the perfect pick-me-up for everyone and a fantastic way to start your confectionery journey!
Rice Krispies Treats meets chocolate “mendiants” in this fun, crunchy, long-shelf life recipe created by Chef Andres Lara. By merging one of America’s favorite cereals and the traditional French bite-sized chocolate coins (traditionally topped with nuts), the recipe achieves a phenomenal contrast between the delicate airiness of caramelized puffed rice grains and the richness of hazelnut praliné and milk chocolate. Combined, these simple ingredients create a rustic, well-rounded, and fun confection which can serve as inspiration for many other creations like “arroz con leche” ice cream and so much more!
What is an infusion? Is it better to use a hot or a cold method? Should we infuse all ingredients the same? The key to making a fantastic ganache, a panna cotta, or even a simple flavored whipped cream boils down to making a really good infusion. That is why we wanted to give you a free class and book covering this basic and yet extremelly useful skill. We hope the tricks you learn from Chef Melissa will solve your questions and help you create all your recipes with confidence!
With this lime and caramel recipe we jump from Chef Yamanouchi’s enrobed bonbons, to the best of his molded pieces. These green sprayed semi-spheres are filled with a rich and aromatic lime and caramel ganache (with subtle hints of brown butter) which you can easily make your own by using your favorite type of honey.
In the recipe, you will also learn Yamanouchi’s unique paint seeding technique, as well as all his secrets for making sprayed shells that look impeccable and colorful -even when you want to make them with dark chocolate.
Decorate any pastry with Frank Haasnoot’s chocolate flowers and it will undoubtedly stand out. The technique behind these pieces has been perfected to such an extent that it may even be difficult to distinguish these trompe l’oeil flowers from real, fresh ones. In this class, Chef Haasnoot will further demonstrate his meticulous mastery of chocolate and teach you all the steps to create stunning painted chocolate flowers: the perfect way to celebrate the arrival of spring with your own creations and decorations. This is chocolate perfection in full bloom!
Enric Monzonis’s chocolate pieces are artful, precise, and inventive. But this Spanish Chef also enjoys going back to the roots of his country’s most soulful recipes. This recipe embodies the wonders of a great, nostalgic dessert: one that doesn’t rely on a crazy amount of ingredients, but rather, on the care we put into each step.
With this lime and caramel recipe we jump from Chef Yamanouchi’s enrobed bonbons, to the best of his molded pieces. These green sprayed semi-spheres are filled with a rich and aromatic lime and caramel ganache (with subtle hints of brown butter) which you can easily make your own by using your favorite type of honey.
In the recipe, you will also learn Yamanouchi’s unique paint seeding technique, as well as all his secrets for making sprayed shells that look impeccable and colorful -even when you want to make them with dark chocolate.
