DURATION

37 MINUTES

PRICE

Soursop Molded Bonbon

$79 (USD)

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COURSE

On Demand Recipe

Soursop Molded Bonbon

Have you ever tried soursop?

If you haven't, this is your sign to turn this tropical fruit into a special, intriguing ganache and compote with floral notes like nothing you've ever tasted before.

Soursop, or guanábana in Spanish, is a tropical fruit with a curious, spiky green exterior. Strangely enough, it has a smooth, white, lychee-like inside (almost like the mucilage of cacao pods) with a creamy, sweet, and mild tart flavor.

For Chef Melissa Coppel, this is the flavor of a smooth-paced afternoon in her childhood city of Cali, Colombia, when she would drink soursop smoothies (guanabanazo) or have a slice of soursop pavlova, a.k.a merengón de guanábana.

When she discovered SOSA (our premium fruit purée provider) offered a soursop purée, transforming this childhood flavor into a special soursop molded bonbon recipe that she could share with you became her obsession!

It turns out, soursop and dark chocolate are a match made in heaven, as you will most likely agree after trying these bonbons.

Besides the exceptional flavors you will discover, in this 37-minute recipe class, you will learn how to make their mesmerizing blue, purple, and red shells (they're extra shiny and thin), all the right steps to make a homogenous, creamy ganache, and how to close your molds. 

If you've always wanted to infuse and elevate your bonbons with exotic fruits from your country, you'll learn the steps to be brave and do it in this class!

Enroll now!

PROGRAM
  • How to paint your molded bonbons using a spray gun.
  • How to pre-crystallize your cacao butter colors.
  • How to make your bonbon shells using a continuous tempering machine.
  • Soursop ganache.
  • Soursop compote.
  • How to properly let your shells crystallize.
  • Soursop ganache using our favorite technique: the cold method.
  • How to close your bonbon molds and unmold your pieces.

 

What’s included in the recipe?

    • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
    • Color spray chart, so you can make the cacao butter colors Chef Melissa uses to decorate these colorful molded pieces from scratch.
    • Lifetime access to the recipe or class video.
    • 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.
    • Full email and forum support.