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https://vimeo.com/1089572267/478170aab0

Mojito Molded Bonbons by Melissa Coppel

DURATION

50 minutes

PRICE

$79 (USD)

CATEGORY

Molded Bonbons

On Demand Recipe

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Buy course for $79

Learn to make Mojito Molded Bonbons with Melissa Coppel in this 50-minute on-demand recipe.

Master the Ultimate Mojito Molded Bonbons Recipe

These cocktail-inspired chocolates combine mint, lime, and dark rum ganache inside glossy, spray-painted shells for a refreshing twist on classic bonbons.

Craft Festive Gourmet Chocolates

Discover molding, flavor balancing, and decoration techniques to craft festive gourmet chocolates perfect for the Summer.

Enroll now and bring the refreshing taste of the Mojito Molded Bonbons cocktail to your chocolate shop.

PROGRAM

What You Will Learn in This 50-Minute Recipe

Learn Melissa Coppel’s Mojito Molded Bonbons with mint, lime, and rum ganache in this on-demand chocolate recipe.

Key Flavor Components

  • Dark Rum Ganache: Master alcohol-infused bonbon fillings with this recipe.

  • Mint and Lime: Achieve the perfect balance for a refreshing twist.

 

Professional Bonbon Techniques

  • Molding & Spray-Painting: Create glossy, vibrant shells with Chef Melissa Coppel’s tips.

  • Essential Chocolate Techniques: How to make and temper your own cocoa butter colors to make them stand out in dark chocolate shells.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format, including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to all other digital files and videos: Video recipe, recipe book, tools and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.

Melissa Coppel

CEO Founder

World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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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

    Owner of I+Desserts and Pastry Chef
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    Benoît Cornet

    Pastry Chef
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    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
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    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
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    Karina Rivera

    Pastry Chef
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    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
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    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
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    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
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