Cassis and Parmesan Molded Bonbon

Some treats come from the most unexpected places.

Well, we have Cacio e Pepe to thank for these ones!

Chef Melissa's latest molded bonbons showcase the saltiness - and slight heat - of a crunchy Parmesan cookie and the intense sweetness of a deep purple cassis and cherry ganache.

The recipe includes all the steps for making the shells, pre-crystallizing the colors, and decorating the molds: truly exceptional.

Discover how to make this salty and sweet bonbon!

PROGRAM

Spray Chart and Techniques.
Parmesan Cookie.
Cassis Ganache.
Assembly.

What is included in the class?

Lifetime access to the recipe or class videos.
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.
Tested recipes and formulations.

Recommendations and rules:

You will have lifetime access to the class video, the recipe book, tools and equipment list, and photos.
Our On-Demand Class 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.

Associated Courses

FOLLOW ME

SITE MAP

© MELISSA COPPEL