Course Category: On-Demand Class

Chocolate Treats by Raúl Bernal

In this Class, Raul Bernal will seduce you with 4 fantastic Chocolate Treats, each one of them made to explore the creative spectrum of chocolate. There are classic treats, like his feuilletine hazelnut truffles and sleek cherry cocoa crumble and pistachio snack bar, both made to stand out with their timeless appeal, layered texture, and beautiful decoration.

However, Chef Bernal goes even further to create two additional exciting confections using cherry lollipops to make some truly remarkable rochers, as well as corn nuts to add spunk to his milk chocolate bars. A set of game-changers for sure!

Tanzanie Chocolate Ice Cream

 

You scoop a generous serving of this ice cream, you try it, and immediately the depth and unctuousness of 75% dark chocolate rises to coat your palate. Chef Andrés Lara brings you another one of his decadent ice creams, this one topped with fudge brownie pieces and a rich flavor and texture inspired by Cacao Barry’s Tanzanie chocolate. Simply unbeatable!

Pistachio and Saffron Chewy Caramels

 

The first records of caramel making go as far as 1000 AD and have all been found in the Middle East: a territory of beautiful flavors like saffron and pistachio.

These caramels by Chef Melissa integrate those components to make chewy fragrant confections with a touch of rose extract. The result is a long shelf-life bite of wonderful textures, colors, senses and history that is perfect for selling in your shop or savoring at home!

Crème Brûlée Molded Bonbons by Melissa Coppel

It’s safe to say that crème brûlée holds a special place in everyone’s heart! So, naturally, merging this custardy and crunchy perfection of a dessert with chocolate felt like the sensible thing to do. 
The filling for this bonbon is made of a creamy, orange and vanilla-infused white chocolate ganache. The best part? We have included small pieces of caramel inside the ganache to get that cracking, satisfying texture balance that has made this French classic a true joy to order and eat time and time again.

Chocolate Bars or Spanish “Turrones” by Enric Monzonis

 

Enric Monzonis has been behind some of the most impressive desserts in the Adrià brothers’ kitchen, making fun, awe-striking pieces that leave a mark in those who’ve tried them. In this On-Demand class, he takes a look back on the sweets of his region to explore everything the Spanish turrón (a version of chocolate bar) has to offer. The results are nothing short of provocative! With a chai masala turrón, a basil and yuzu turrón and a black sesame and matcha turrón; he draws inspiration from essential South-East Asian flavors and lets them shine with the impeccable taste and decoration he gives to these traditional confections.

The breakdown of the turrones is as follow:

Chai Masala Turrón: Chai Masala and Earl Grey Tea Ganache | Sablé Breton Cookie  | Almond Praliné
Basil and Yuzu Turrón: Basil and Yuzu Pâte de Fruits | Basil and Yuzu Ganache
Black sesame and Matcha Turrón: Black Sesame Streusel | Black Sesame Duja | Matcha and Yuzu Ganache
Tempted yet? We surely are…

Gluten Free Chocolate Cake by Ramon Morató

 

Leave it to Chef Ramón Morató and he will always find a new way to make the most tempting sweets.

This time, we have the great joy of bringing you his gluten free cake: a piece that makes us wonder why we don’t add passion fruit and citrus to our chocolate cakes more often! Layers of gluten free chocolate sponge are topped in this beautiful recipe with a kumquat and passion fruit confit. 
Every piece is decorated with chocolate ganache and sprayed to velvety perfection: smooth-looking and undoubtedly delicious. 

Chocolate Decoration “Waffer” by Frank Haasnoot

 

No wonder Frank Haasnoot is considered one of the most talented Pastry chefs in the world, his work is fresh, glamorous, unique and extremely sophisticated.

In this especial recipe the world famous chef Frank Haasnoot will share with you one of his latest collection of  signature chocolate decorations, key elements to bring his pastries to a different level. A unique shape and finish in a “Waffer” chocolate decoration.

Creativity Process Class by Melissa Coppel

 

Have you ever wondered what it takes to come up with fun, creative, and bold recipes? What it takes to ground your vision and take a step back when necessary to create something that’s a bit edgy, but that never forgets that flavor and texture always come first? Then this Class is for you!
Here, Chef Melissa will share her personal notes as she dissects the thought-process behind three of her newest recipes: a Cherry Cheesecake, an Espresso & Croissant, and an Apple & Cheddar Pie Dessert Bars -or larger format bonbons, if you wish. From trial and error to her inspiration behind these striking pieces, this class is an invitation, an inquiry, to take a look at what inspires you, what you love to eat, what surrounds you…so you can create   new chocolate pieces without fear, but always with awareness!
In this class you will also learn how to spray and make the most beautiful chocolate shells, making it a personal, practical, and knowledgeable experience. We know you will simply love it!

Chewy Cacao Nib Caramels

 

Nibs are the ultimate way to experience cacao. Because of their bitterness and fun texture, they always seem to invite us to combine them with creamy, unctuous, and sweet products. In this recipe, we added them to boost the chocolate taste and bring a unique texture to this chewy chocolate caramels. Rustic but refined, simple, indulgent, and absolutely delicious! We are sure this caramels will blow your mind!.

Brown Butter Ganache | Cookie Dough Enrobed Bonbons

 

Why leave cookies alone when merging them with these bonbons can create something so perfect? In the spirit of Fall, we take two of the most indulgent and warming flavors out there, a graham cookie dough base and a fantastic brown butter ganache, to bring you a rich enrobed piece that’s full of texture and depth of flavor, so you can bring this bite of delight to life!

* This class includes detailed instructions on how to make all recipes, their yield and their shelf live as well.