Course Category: On-Demand Class

Rice Krispies Mendiants

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!

OD-Hot Infusion | Free

Class: What is an Infusion?

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!

Peanut Nougat

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.

 

Sophisticated Chocolate Decoration | Flowers

Sophisticated Chocolate Decorations: Flowers by Frank Haasnoot

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!

Crunchy Jijona Turrón Chocolate Bar by Enric Monzonis

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.

Lime and Caramel Molded Bonbons by Daisuke Yamanouchi

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.

Black Sesame Praliné Enrobed Bonbons by Daisuke Yamanouchi

These unctuous and crunchy enrobed bonbons are yet another example of Yamanouchi’s simple, but always flavor-forward, recipes. The praliné in this recipe showcases a worderfully earthy ingredient that is highly valued in all kinds of Japanese sweets: black sesame. The praliné also plays with the added crunch and butteriness of almonds and pailleté feuilletine, while balancing the notes of caramel and milk chocolate. Rustic and yet delicate; these bonbons achieve a delicious interplay between seedy and sweet.

Finger Bueno Chocolate Bar

 

Chocolate “turrones” are the Spanish equivalent to decadently filled chocolate bars. Insofar, they offer endless options! Raúl Bernal brings you this phenomenal turrón, inspired by the Kinder Bueno bars of our childhood. A milk chocolate shell encloses a delicious feuilletine and hazelnut gianduja, and gets topped by a few simple ripples of dark chocolate: this sweet will never go out of style!

Basque Cheesecake by Enric Monzonis

 

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. So, in this recipe, Monzonis offers you his take on the famous Basque Cheesecake: that crust-less delicious version whose memorable burnt top has lured us all in. 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.

Lemon Yuzu Bonbons by Raúl Bernal

 

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. So, in this recipe, Monzonis offers you his take on the famous Basque Cheesecake: that crust-less delicious version whose memorable burnt top has lured us all in. 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.