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.
Whenever marshmallows enter the equation, fun’s on the way. But let’s face it, their quirky looks and the pleasure we get from squishing them can’t hide the fact marshmallows often need a flavor boost. In her newest On Demand recipes, Chef Melissa brings you a fantastic array of flavored marshmallow recipes that are here to make us remember why we love them in the first place. A PB&J marshmallow recipe sets the tone for other three confections evoking bonbons, like her enrobed vanilla, rose, and Oreo marshmallow. Chef Melissa’s marshmallow recipes are a true creative quest capable of turning these chewy and spongy treats into something bold!
Our newest recipe addition is an inviting Banoffee Tart, bursting with warming flavors and layers of texture. Created by none other than Chef Ramon Morató, this reinvention of the classic banoffee tart works with surprising and rich flavors in each layer. Inspired by one of the most perfectly crafted pairings – bananas and peanuts – the tart plays with freshness, crunch, saltiness and lightness. From the sablée dough, to the spiced roasted peanut crunch, to the fresh banana cubes, to the caramel and mascarpone whipped cream, this Banoffee is truly something that will make you (or your customers) go bananas!
With a mesmerizing rippled shell, Chef Melissa brings you a dessert bar inspired by our favorite peanut butter, caramel, and chocolate treat: Snickers. To the already crunchy peanut duja layer that gives this all-time comfort snack its distinctive flavor, we add a layer of feuilletine to enhance the texture of the filling. Our perfectly balanced vanilla bean soft caramel also shares the spotlight in this dessert bar. In addition to being the perfect nostalgic recipe for mastering peanut butter and caramel, this recipe includes a step-by-step guide to pre-crystallizing the chocolate, making the dessert bar shells, and painting them, so you can bring these bars to perfection.
PROGRAM
Practical for any wholesale chocolate business, but with beautifully crafted artisanal gianduja and caramel hazelnuts, these Gianduja Enrobed Bonbons are one of our all-time obsessions. We just can’t seem to ever get tired of eating them. Even though this is one of the most traditional flavor pairings in the chocolate world, there is something almost bewitching about bitting into a crunchy, smooth, and hazelnut rich gianduja bonbon. With this recipe, we want to give you all the details: from how to prepare the gianduja and the caramelized hazelnuts, to the pre-crystallization and enrobage of these sophisticated bonbons. This recipe is a celebration of simplicity and classic deliciousness!
Chef Dani Álvarez is a dough wizard: he generously shares, with great love for his craft, the knowledge and sensitivity necessary to create breathtaking pastries and breads like his. Light, buttery, slightly yeasty, and layered like few others, his croissants have reached that truly magical level that has hundreds of people lining up outside his shop in Alicante week after week. We couldn’t be happier to bring you this unique Croissant On Demand recipe and let Chef Dani make you fall in love with the viennoiserie of viennoiseries again and again.
Layers of unctuous pistachio praliné come together with a tangy cherry compote in our latest On Demand Video chocolate bar recipe. The result is an end product of impecable texture and flavor profile… paired with all the knowledge to make it happen.
Allow Chef Melissa to use this spirited recipe, inspired by the flavors of Iranian cuisine, as the perfect occasion to share with you the fundamentals of pre-crystallizing fat-based fillings, fruit puree fabrication, and the different varieties and applications of pectin.
Recorded in HD and showing you all the steps, ingredients, and details; this production-friendly recipe incarnates our school’s philosophy of sharing knowledge and creativity with generosity!
Everything can be condensed in a dragée. These shelf-stable and visually appealing small chocolate spheres are the perfect gateway to learning everything about pâtes de fruits, dujas, caramelized nuts, natural food powders, and (of course) about panning.
In this reinvention of our On Demand Panning class, Chef Melissa brings forward bold flavors such as matcha and passion fruit to invigorate all-time classics like caramelized hazelnuts, pistachios, and the traditional PB&J. The result is a series of bites brought to life by colorful natural powders, as well as layered textures, that are simply mouthwatering and ideal for any chocolate business!
Delicately dotted with silver flakes on its shell, this bonbon hides a bright and creamy inside. In this recipe, Chef Melissa brings you a long shelf lime caramel ganache that keeps reminding us the wonders a little citrus tang can do for milk chocolate and the slightly smokey notes of caramel. The recipe also includes all the steps and ingredients necessary to make and decorate this bonbon’s shell, giving you a solid, refined, and delicious recipe that’s one of our favorites!
