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.
Course Category: On-Demand Class
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.
Class: Sophisticated Chocolate Decorations by Frank Haasnoot
The wonders of chocolate go beyond making delicious ganaches or enrobing a bonbon to perfection. Frank Hassnoot, with his one-of-a-kind eye for detail, makes the most of chocolate’s versatility to create simple and elegant pieces you can use to decorate your creations. In this class, you will learn how to make 5 different decorations –such as chocolate spears, curls, eagle feathers, drops, and spikes– with simple methods that deliver perfect results. These sophisticated decoration pieces will give all your confections a striking and unique touch!
Mojito Molded Bonbons
Did you know the word “Mojito” means “little magic”? No wonder this cocktail has taken us under its spell… Let’s make a toast then with Chef Melissa’s new festive and fresh On-Demand Mojito Bonbons recipe!
The aromatics of mint and lime zest level out the punch of dark rum in this deep and bright ganache; the perfect recipe to celebrate the end of the year (or any occasion really) with the iconic flavors of one of our favorite drinks! The recipe also comes with all the steps to achieve a perfectly glossy spray-painted decoration and finish that evokes the sophisticated and laid back nature of this fantastic Cuban cocktail.
Enrobed Chocolate Bonbons by Daisuke Yamanouchi
Bean to bar extraordinaire, Chef Daisuke Yamanouchi brings you three bonbon recipes of his own creation covering the whole chocolate spectrum. These pieces are brimming with delicate notes, nuanced richness, and plenty of texture.
The equation kicks off with a slightly tangy and creamy passion fruit ganache bonbon. It is then followed by a crunchy, rustic, coconut almond praliné; and is concluded with a spiced red wine ganache made with pear and cherry.With his precise knowledge and appreciation for simplicity, Yamanouchi’s pieces respect the integrity of each ingredient, managing to showcase them in their fullest potential.
Tatin Flower by Daniel Álvarez
Chef Dani Álvarez merges two classics in this new On Demand recipe: the famous apple tarte tatin and an unctuous and decadent vanilla flan parisien. Paired with the perfect brioche base only he could perfect, this hybrid tart, which is made to look like a caramelized flower, is an ode to the rustic beauty of French pastry.
Irish Coffee Bonbons
Irish coffee holds the key for the perfect bonbon recipe. It has a boozy, and yet unctuous, base provided by a healthy dose of scotch and cream-based liquor: Baileys. However, the earthiness of coffee is responsible for adding sophisticated and full-bodied notes to the recipe. Classic but also exciting, it was just a matter of time before Chef Melissa developed her own ganache version of this fantastic coffee drink and shared it with you.
This versatile recipe can be also made into a simple and delicious coffee ganache, so you can decide whether to take a more classic route, or add some spunk to your bonbons! The book also comes with full painting instructions and a spray chart to help you make every single detail of your bonbons stand out!
Strawberry & Tropical Pâte de Fruits
For a smooth and fresh new year, we kick things off with our newest pâte de fruits recipe. This bi-layered version merges a red tangy layer of strawberry paste with a yellow sweet banana and mango one. The perfect combination of tropical and berry notes to create a one-of-a-kind confection!