Course Category: On-Demand Class

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!

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.