Bring the tropics into your chocolate creations with Chef Melissa Coppel’s Passion Fruit and Coconut Molded Bonbon.
In this 1 hour class, you’ll discover how to make vibrant, thin chocolate shells while mastering spray gun painting and pre-crystallization of cacao butter colors.
This bonbon is a tribute to Chef Melissa’s childhood flavors; a balance of tangy, creamy, and crunchy textures that make every bite unforgettable.
Enroll today and discover why passion fruit and coconut are the ultimate tropical pairing.
Learn to make Chef Melissa Coppel’s tropical Passion Fruit & Coconut Bonbon with ganache, compote, and toasted praline layers.
Then, dive into the heart of these bonbons through:
A zingy passion fruit compote.
A creamy passion fruit and milk chocolate ganache created with the cold method for a silky texture and long shelf life.
A toasted coconut praliné that adds crunch, warmth, and balance to the tartness of the fruit ganache.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
