Enrobing requires a fine balance between the thinness, proper pre-crystallization, and cocoa butter content of our chocolate couverture. When making chocolate bars, dessert bars, and other enrobed confections, we must ensure that these elements are in balance to create glossy pieces with a sophisticated finish. At the same time, we must learn how to coat our products with a layer of chocolate that is thin enough to enhance, rather than overwhelm, our ganaches and products. In this online-live course, we will use four fantastic recipes –including three ganaches and a Mendiant bar– as the perfect excuse to cover all the steps and methods we need (hand dipping and machine enrobing, mainly) to make beautifully enrobed products, whether you have a large production or just enjoy making a handful of impeccable-looking pieces.
A treat is meant to be enjoyed and to make you feel good and comforted when you try it: that’s what the recipes we’ll be making in this online-live class are all about!
These treats are the kind our clients will love as they celebrate those traditional, delicious pies that stay with us forever.
[During the class, we will make a Cappuccino Whoopie Pie that feels like the grown-up, richer version of this comforting pick-me-up.
Then, a recipe that reminds Chef Melissa of one of her favorite tropical childhood flavors from Colombia by making a passion fruit jelly and passion marshmallow coconut praliné pie.
Finally, peanut butter has its moment with a banana caramel, peanut butter ganache, and peanut butter crisp.
All about confections in chocolate, ganaches, molded, enrobed and much more…
Francisco Migoya’s geometrical and minimalistic chocolate pieces are a wonder to look at. He combines colors, textures, and flavors achieving sophisticated and exciting creations that engage the senses. In his class, you will learn how to make a variety of bars, tablets and confections with his unique approach to method, technique and creativity. His course will help you go beyond the chocolate bar format so you can tap into the endless possibilities of form, function, flavor, and texture that chocolate has to offer. Chef Migoya will also share his principles for chocolate creativity, assembly, and finishing so you can start reimagining and reinventing the boundaries of chocolate!
An immersion into the wonderful world of doughs with Daniel Álvarez, an acclaimed Spanish Pastry Chef and Author of Sweet Devotion, reference book in this topic.
Chef Josep Maria Ribé has spent many years perfecting the art of fruit preserves, jams, marmalades and water-based spreads. No wonder his passion is so contagious! This is one of the most comprehensive, theory-filled, and creative classes you will find on the art of making smooth and fruity fat-based spreads or fruit jams and jellies. Learn every detail, from how to choose the right pectin, to how many Brix to look for in your jams, to how to create fascinating flavor combinations at the hands of one of Spain’s most beloved and respected chefs.
There are no creativity limits when chocolate’s on the table. Playful and detail-oriented, Raúl Bernal’s work creates a chocolate world that’s truly unmatched in color and ingenuity. If you want to explore the endless creative options chocolate allows and expand the definition of what a bonbon or chocolate piece should look like, this Online Course with one of Spain’s most celebrated chocolatiers is an exceptional occasion.
Learn how to pair up careful attention to flavor and technique while making otherworldly figures inspired by cartoons, mythical beings, animals –and any possible creature you can imagine– with chocolate. Fuel the wonder and excitement chocolate has always inspired in you and create impeccable pieces that tell the story of your own chocolate world !
Two intense days alongside Chef Melissa learning everything about Glossy Bonbons.She will share her expertise about color: she will teach you how to make cacao butter colors from scratch -using lyposoluble powders as well as natural pigments- Then she will talk about choosing the right pigmentation percentages. You will learn -and practice- a variety of unique and colorful decorations using sponges, stencils, brushes, tape, and of course, many designs just using the spray gun.
After painting, she will teach you how to make perfectly thin chocolate shells and a variety of fillings like praliné, caramels, compotes, and ganaches using different liquids like cream, water and fruit purées. The Class will finish showing you how to close the bonbons -with and without guitar sheets-, as well as how to handle the final product: storage and shipping.
How wonderful would be to transform your ideas into ganache recipes? And being able to formulate those special ganache flavors your customers ask for? Or simply knowing how to extend the shelf life of all your fillings? Well, this is the right class for you!
While an éclair might seem like a simple base product, it can really transform into a delicious, almost couture-like, dessert. “This is what I strive to do with every éclair I create” says Joakim Prat.
In this Online live Class, chef Prat will teach you step-by-step, how to make a great pâte-à-choux dough which you can bake to puffy perfection in the oven without loosing its shape. Then, you will learn a wide variety of delicious fillings to transform this intricate and yet simple dough into the most indulgent, airy, and rich dessert!
What are you waiting to join us in this unforgettable experience?
