On-Demand Class Archives - Page 6 of 18

Passion Fruit and Coconut Enrobed Bonbons

Coconut and passion fruit have to be one of those duos that always stands out, creating a tangy, nutty and texture-rich flavor profile worthy of the most delicious bonbons. This two-layer enrobed piece plays with a toasted coconut almond marzipan (one of Chef Melissa’s favorite confections) and a milk and dark chocolate passion fruit ganache for a tropical and milky touch. In her easygoing style, Chef Melissa provides detailed instructions for making the top and bottom chablon for these production-friendly bonbons inspired by her childhood flavors, as well as all the essential steps for creating sophisticated enrobed pieces with just a few steps and key techniques.

Tiramisù Molded Bonbons

When it comes to comfort, nothing beats two essentials: chocolate and Tiramisù. So why not combine them? In this On-Demand recipe, Chef Melissa plays with a Marsala custard for a fragrant ganache that recalls the mascarpone layers of this sweet Italian wonder. Then, for the coffee element, the bonbons come with a hint of crunch with her almond coffee praliné. All of these flavors and textures are soaked by a small insert of biscuit joconde instead of the traditional ladyfingers.

In this class, Chef Melissa will also share with you all the essential steps you need to take when spray-painting and decorating your molded bonbons: from a spray chart detailing how to prepare your colors and pre-crystallize them, to how the temperature of the room you’re working in and of the molds affect the gloss and finish of your shells!

English Toffee

Relaxed and rustic, English toffee is characterized by its rich and chewy traditional caramel notes. Chef Andrés brings you his version, this time with some peanuts to add texture and flavor to this crowd-pleasing British confection. Perfection or symmetry is not the goal here: we are looking for organic pieces of toffee bark dipped in dark chocolate, made to bring a moment of joy to your customers and loved ones!

PB & Jelly Tarts and Rochers

In this class, Chef Melissa Coppel brings you her crunchy, peanut-rich, and slightly tangy Peanut Butter and Jelly Tarts. These milk chocolate-based treats layer a raspberry compote instead of the traditional grape PB&J jam, a rich peanut butter ganache, and crunchy pillows of Rice Krispies Peanut Butter Crisp.

The best part? No leftovers! The class will provide a quick, delicious, and waste-free Peanut Butter Crisp Rocher recipe that you can wrap, sell, or share to brighten anyone’s day. A sophisticated and fun pair of treats with the nostalgic touch of all the recipes that make us feel warm and comforted! And if you’re still perfecting your chocolate shells, Chef Melissa gives you a rundown of all the steps and tricks to consider when making this essential piece of any chocolate confection.

Recipe Versatility Class

A great recipe can go a long way. Nothing beats taking our favorite confections and seeing how many new products we can make with them. In this Smart Production class, Chef Melissa Coppel mixes and matches three of her favorite preparations –ganaches, marshmallows, and caramels– and rearranges them into 5 distinctive and flavorful recipes. Expect to learn how to create a wonderful spread of “Twix” chocolate bars, a caramel macchiato tart, a caramel tart, a tea caramel and cookie chocolate bar, and an Oreo whoopie pie with just these three components. A few base recipes, a thousand possibilities!

Recipe: Raspberry Gummies

These raspberry gummies from Andrés Lara are the perfect addition to any petit four, but they’re also fantastic when you’re craving a tart, fruity candy that reminds you of the Sour Patch Kids we love to have at the movies! This gummy recipe is made with raspberry purée and extract, giving it a vibrant color and fresh flavor that pairs really well with either a sweeter taste (if you roll them in sugar) or an extra sour punch (if you roll them in citric acid!). These gummies are easy and fun to make, making them the perfect way to start your confectionery journey!

Mezcal Infused 70% Chocolate Bars

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

Cinnamon Rolls by Daniel Álvarez

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.

Bean to Bar Chocolate Bars

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!

Citrus Gummy Bears

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!

Course Category: On-Demand Class