On September 6, Chef University hosted a master class “Candies with Fruit Fillings”, led by the talented chocolatier Yevheniia Liubar. The event brought together everyone eager to master the art of creating exquisite chocolate candies.
Together with Yevheniia, participants explored a world of flavors and textures, crafting exceptional candies such as Pistachio-Raspberry, Cherry with Tonka beans, Caramel Ganache with Calamansi, Passion Fruit with Coconut, and an original alcohol-infused marmalade. Each recipe was not just a set of ingredients but a culinary story shared by the master with the audience.
Key ingredients used were high-quality products from Best Way Foods:
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Fruit purées: Dirafrost
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Chocolate: Cacao Barry
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Nut products: SantoSantaniello
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Dairy products: Debic
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Vanilla: Prova
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Cocoa butter: Cacao Barry
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Fruit decorations and inclusions: Aptunion, Kara
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Functional ingredients: Louis Francois, Cookit
One of the key highlights of the master class was a discussion on the challenges of working with chocolate. Concerns about handling chocolate correctly are very common. Yevheniia dispelled all doubts by sharing her secrets for expertly working with chocolate and cocoa butter, and demonstrated candy-painting techniques that added visual appeal to each creation.
Special attention was given to audience interaction—everyone had the opportunity to ask questions, receive personalized tips, and even take part in the candy-making process.
This master class was a vivid example that chocolate is not only about taste, but also about creativity and the courage to experiment. Participants left with new knowledge, original recipes, and inspiration for future culinary projects. Of course, they also received certificates of participation and, as always, had the chance to taste and enjoy the incredibly delicious candies.
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