Learn to make Crème Brûlée Bonbons with Melissa Coppel in this 1-hour on-demand recipe.
These French-inspired bonbons feature a white chocolate ganache infused with orange and vanilla, enhanced with small caramel crystals for a crunchy, creamy experience.
Master ganache preparation, molding, and spray-paint finishing techniques to create artisan bonbons that tell a story and explore unexpected flavors.
Enroll now and bring this elegant, crunchy bonbon to your chocolate collection.
Learn Melissa Coppel’s Crème Brûlée Molded Bonbons with orange-vanilla ganache and caramel crystals.
White Chocolate Ganache: Infused with orange and vanilla for a creamy and fragrant contrast.
Caramel Crystals: Enhance the bonbon with a crunchy, creamy texture contrast.
Ganache Preparation: Master ganache emulsification.
Molding & Finishing: Learn professional spray-paint techniques for glossy, colorful shells.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
