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Thai Banana Kugelhopf Recipe

Rum Syrup | 19 Baumé

This Rum Syrup | 19 Baumé recipe by Chef Andrés Lara is a fundamental component for adding moisture and a sophisticated spirit-forward note to your professional pastry builds. By combining 30 Baumé Syrup with water and rum, this infusion is designed to be used at exactly 80°C for optimal absorption into cakes or sponges.

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Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

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Bean-to-bar,Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

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Online Live
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Online Live
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Online Live
2 days: Feb. 17 and 18. 9 am to 12:30 pm (Las Vegas time).
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On Demand Class
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Hands On
5 days: May 18-22, 2026
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

May 2026 Chocolate Bootcamp

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
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    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
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    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

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    Benoît Cornet

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    Yun Eunyoung

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    Professor at the Culinary Institute of America (CIA), Greystone.
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    Karina Rivera

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    Paul Occhipinti

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    Alberto Simionato

    Milan's Chocolate Academy Director
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    Warren Hsu

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