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!
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.
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…
Leave it to Chef Ramón Morató and he will always find a new way to make the most tempting sweets.
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.
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!.
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.
With a small touch of tang, a bright color, and a delicious taste that’s made it a classic in French galettes and so much more, apricots are the center of attention in this dessert bar. But, the equation wouldn’t be complete without our absolute favorite: hazelnuts, of course! So what better way to contrast the apricot pâte de fruit in these bars than with a luxurious gianduja and some crunchy pieces of caramelized hazelnuts? A match made in heaven!
When we open a business, our dream is to fill the shelves with the most unique and beautifully hand crafted products… But we forget three very important rules: First, it will be very difficult to make a profit on those super elaborate products because of their labor cost.
Second, most of our customers are not adventurous and they are not looking to expand their repertoire with your unique flavor combinations. They are looking for chocolates that taste like chocolate. For confort items that will bring them to their childhood. And three: Shelf life! Most of the products in our shop should have at least 2 months shelf life.
So this Class will focus on products that will be the money makers of your shop: Loaded Bars inspired by classic desserts, fat based spreads, simple panning items (made using a kitchenmaid attachment) wrapped caramels, and an assortment of indulgent chocolates treats, like our s’mores with homemade vanilla marshmallow and our ultimate rice crispy treat with layers of chewy caramel and crunchy gianduja.
We will be sharing as well smart ideas about how to market and package this products.
