Dessertisans ebook · Coming mid-November
Christmas Bonbons
6 festive chocolates to make, box and give
Six brand new bonbons for the festive season, from a black sesame dome in a gold chocolate shell to Malt-O-Milk cookie rochers. None of them are published on the site.
Each recipe is written the way Dessertisans recipes always are: exact weights, the reasoning behind each step, and what to do when something goes wrong. Together they make a full gift box, and every one uses a different technique.
Join the waitlist
Be the first to know when Christmas Bonbons launches mid-November, with an early bird price of A$14 (instead of A$19) for the first 48 hours.
The 6 bonbons
Black Sesame Gianduja
Black sesame and white chocolate gianduja moulded in a gold chocolate shell, topped with black sesame.
Cookie Man Rochers
Milk chocolate and hazelnut praline packed with Malt-O-Milk biscuits and meringue, finished with sea salt.
Hazelnut Gianduja
White chocolate hazelnut gianduja enrobed in milk chocolate and decorated with an acetate transfer.
Pistachio Gianduja
Made with home-blanched pistachio paste for the greenest colour, topped with roasted pistachios.
Ube Gianduja
Dehydrated purple yam folded through white chocolate, cut and served naked.
Aerated Milk Chocolate
Milk chocolate whipped through a cream siphon and set into light, bubbly cubes.
What you get
- 6 exclusive Christmas bonbon recipes, each with a different technique
- Moulding, enrobing, acetate transfers, rochers, slabbing and aerating
- Step-by-step photos, including making pistachio paste and ube powder from scratch
- Gift boxing, storage and a make-ahead plan for a full box
Inside the book
- Equipment and ingredients
- Gianduja: the ratios behind a filling that sets
- Black Sesame Gianduja
- Cookie Man Rochers
- Hazelnut Gianduja
- Pistachio Gianduja
- Ube Gianduja
- Aerated Milk Chocolate
- Boxing, storing and gifting
- Make-ahead plan
Questions
What format is the ebook?
A PDF designed to read well on a tablet or phone and to print cleanly for the kitchen.
Are these recipes on the website?
No. All 6 bonbon recipes are new and exclusive to the ebook.
Do I need special equipment?
A digital scale, a thermometer, a polycarbonate mould and a cream siphon. The equipment chapter covers what is worth buying and what you can do without.
What does joining the waitlist do?
You'll get an email when the book launches, with an early bird price for the first 48 hours. No spam, and you can unsubscribe at any time.
Join the waitlist
Be the first to know when Christmas Bonbons launches mid-November, with an early bird price of A$14 (instead of A$19) for the first 48 hours.