Making Chocolate & Croissants at the Fontainebleau

What's up, guys? Leslie Robbins here for Young Hollywood coming to you from the Fontaine Blue, Miami Beach. If you like desserts, this is the hotel for you. Okay, Chef Braille, we are in Che Bonbon, which just walking through the lobby of this grand hotel, you smell the amazingness.

Oh, thank you. Yes. We're very, very proud of all the products we produce in Che Bonbon. Everything here is made from scratch downstairs, from our petite gateaux, to our cakes, to our laminated dough and croissants, gelato. We have everything in here. These are some of our new fall flavors. We have a, uh, banana pecan.

Do you go all in with one or do two bites?

I usually do two bites. Actually, just let it melt on your tongue before chewing and you'll get all the flavors at once.

Two bites. I want one.

This is our newest chocolate one. It's actually a Rocky Road. So, it's got a chocolate glaze. It's got an almond butter crunch in the center, as well as vanilla cremeux and chocolate mousse. And then on top, we have our little pink marshmallow knot. So, this is our gelato wheel. It's constantly rotating with all our delicious seasonal flavors. So, I'll give you one of our top sellers, which is Nutella. Gelato's a little different than ice cream. Gelato's mostly milk, a little bit, uh, less cream than ice cream. And it also doesn't contain eggs. So, technically, it's less fat, which means it incorporates less air and it tastes creamier.

It's kind of perfect. It's amazing. It's amazing. It's, uh, amazing. Chef Braille has now passed the dessert torch down here to you, Chef Simone. It smells incredible. Chocolate there. Baked goods back there. Bread, pastries. Where are we?

So, we are pretty much inside of a bakery. So, we are underneath the Che Bonbon shop. So, we are doing everything in house. So, the first step, I'm going to show you how we do our chocolates. Then I'm going to involve you in this process. You have to do it with me.

I'm going to make the chocolate and then I'm going to eat the chocolate.

Maybe if you're doing a good job, it depends. So, we're going to take our chocolate and cut it with a guitar. So, we're going to open this. As you can see, we make a nice sound. So, we don't do a day, we just do like by batches. Each frame is around 200 pieces of chocolate. We're going to take some chocolate, like some 58% chocolate. Then we're going to pour our whole chocolate right in the middle. Nice. So, we're going to spread it with chocolate, make like a very thin layer. We're going to squeeze down. We're going to do it together.

It's amazing that all of this is done by hand. It is. There's not a big machine making. That's a big machine. So, you're telling me a sophisticated, elegant, legendary hotel, such as the Fontaine Blue, is using a razor blade to decorate their chocolates.

Sometimes the most important things are the best thing.

Cheers. Cheers. Cheers. I'm going all in. You make all of your bread in house for the entire hotel and pastries.

Exactly. Exactly. So, everything is made in house. So, right now, we do have some croissant dough. So, we're going to roll it together. As simple as this. So, just to give you an idea, we do between 2 and 300 croissant pieces a day at the hotel.

300 croissant. Correct. Wow.

So, there's triangle. So, the idea is just to roll it. So, you're going to stretch the dough.

Wait, stretch the dough. Here we go. Like that?

Yes. Just good enough.

It's like a little pizza. I was going slow. Okay. Good. Higher. Look at that. Can I just say, yours are actually much prettier than mine.

So, here is 20 years of experience. Here, you are 20 minutes of experience. So, that's only one.