The complete training on the $15 dessert From the mold to the price tag.
Los Angeles bakeries charge $10 to $25 for these, and take three days to make them. There's a freezer version, and it's four steps.
The Freezer Method
Four steps, in this order. Every one of them replaces something the restaurant version does by hand.
IT SELLS OUT BEFORE NOON
This dessert started in a Paris hotel window in 2016. It went to TikTok — 115 million views — and from there to four bakeries in Los Angeles, where it now runs $10 to $25 and sells out daily.
Everything ever written about how to make it was written for pastry chefs. Three days of production, chocolate tempering, mirror glaze.
What nobody wrote down is that the mold makes the shape and the freezer makes the release — and that with those two shortcuts, the three-day dessert becomes an afternoon.
“I think it's time for L.A. to evolve beyond the doughnut and the cupcake.”
Kay Kara · Aurora, Los Angeles
The pastry course ends when the dessert is done. This one ends when it's sold.
The professional course on this runs $197 and 25 video lessons, and it leaves you exactly where the money starts: with a beautiful dessert and no idea how to keep it, move it or price it.
You finish it, and you still can't sell one.
You finish it, and it's on the counter Saturday.
Does any of this sound familiar?
If you said yes to even one, this was written for you.
You've already tried one and the shell cracked, or the coating slid straight off, or it wouldn't leave the mold — and you couldn't tell which of the three things you did wrong.
The tutorial assumes you already know — it says temper the chocolate and moves on. It was filmed by somebody with a restaurant kitchen behind them.
The course ends at the recipe — 25 video lessons and $197, and not one of them tells you how to store it, how to move it, or what to charge for it.
You don't know what it's worth where you are — you've seen $14.50 in Los Angeles and no idea whether that number travels to your counter.
A failed tray isn't free — it's chocolate, cream and a morning you don't get back, which is exactly why you keep putting off the first attempt.
It looks like fruit. It's a mousse cake.
A shell of coloured chocolate, a mousse centre, and a cut that makes people reach for their phone before they reach for the spoon.
Everything from the mold to the price tag.
Twelve recipes and five modules. Every step where this usually goes wrong is covered — including the three that no tutorial covers at all.
The mold makes the sculpture, not the sculptor.
What looks like art — the exact shape of a raspberry — is done by a piece of silicone. What looks like skill — the clean release — is done by the freezer.
All that's left of technique is one temperature and one ratio: the coating goes on at exactly 35 °C. Any hotter and it melts the frozen surface and slides off; any colder and it sets thick and dull. That's two pages, not three years.
Your first one comes out right
Layer by layer, exact quantities, and the step by step from the centre to the coating.
It won't peel, streak or go dull
Which chocolate, the colour rule, the 35° rule, and how to finish it without fingerprints.
It comes out of the mold in one piece
Which silicone molds to buy and in what size — with the links — how to fill them, and the freeze behind a clean release.
Make once, sell all week
How long each one keeps, how to thaw it without wrecking the texture, and what to never do.
It arrives looking like it did when it left
How to anchor it to the base, the packaging that works, and how to keep it cold from your counter to theirs.
You'll know what to charge, and who to sell it to
How to price it, the bundles that move, where to sell it, and what to post the week you launch it.
Five gifts, and each one kills a reason to quit.
They come with it at no extra cost.
Gift 1
Basic Fundamentals
“I don't even know where to start.” What each layer is doing and why, before you touch a mold.
Gift 2
Fail-Proof Techniques
“I'm going to ruin the first batch.” Every way this goes wrong and how to head it off before it happens.
Gift 3
Cost Calculator
“What if I price it wrong?” Your numbers in, your real cost and your margin out. Underpricing is the number one thing that kills a menu item.
Gift 4
Smart Inventory
“I don't have three days for this.” One production morning, the freezer organised, and stock ready for every order after it.
Gift 5
First Customers
“And who do I sell it to?” What to post the week you launch, what to answer when they ask the price, and how one order turns into the next three.
Also included
The exact molds, with links — so you don't buy the wrong oneWhat they send us after the first batch.
Unedited messages from bakers already selling them, translated from the Spanish edition.
“I bought the ebook a week ago and they're already in my case. I made a batch for the weekend and they were gone — not one left. People come up to congratulate me and ask where I learned to make them.”
“I couldn't believe how good they look — or how good they taste. I made a box for Mother's Day and the whole thing sold out the same day. I'm already taking orders for next weekend.”
“I put them on a wedding dessert table on Saturday and they were the thing everyone talked about. I lost count of the guests who came over to ask what they were and where I'd got them.”
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Less than two of the desserts you're about to make.
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Viral Fruits
The fruit-shaped mousse desserts — 12 recipes, 5 modules and 5 gifts, as instant PDF downloads that are yours forever
$24.99
One-time payment · Instant access · Priced in USD
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The questions we get every time
In a restaurant, it really is chef pastry — that's why it takes them three days. In your kitchen it isn't, because two of the hard parts get handed off: the mold does the shape and the freezer does the release. What's left is one temperature rule and one colour rule, and both fit on two pages.
You need one thing you probably don't have: the right silicone mold, $10 to $25. We're not going to tell you "no special equipment" and leave you guessing — the mold is specific, and the list with the links comes with the training so you don't buy the wrong shape first. Everything else is your freezer and supermarket ingredients.
The steps are. The sequence isn't. On YouTube they're scattered, out of order, and explained by people who assume you already know pastry — and the three things that decide whether you can actually sell it (storage, cold chain and pricing) aren't there at all.
Most people start by making them for their own table — birthdays, holidays, the dinner where you want something nobody has seen before. That needs no license at all.
To sell them: if you already work out of a licensed kitchen, you're set — the pricing and packaging modules were written for you. If you bake at home, this is a refrigerated dessert, so the usual route is renting a commercial kitchen by the hour a few times a month. Rules vary by state, and your local health department has the final word.
The professional course on this dessert is $197 and 25 video lessons. One of these desserts at a Los Angeles bakery is $14.50. This costs less than two of them — and it's yours to keep: download the PDFs once and open them anytime, even offline.
An afternoon, plus freezer time. At the restaurant it's three days — but they're building it the restaurant way, by hand.
Straight away. As soon as your payment goes through you get an email with your download link: the recipes, the five modules, the five gifts and the mold list, all as PDFs. Open them on your phone in the kitchen or on your computer. They're yours to keep.
Three days at the bakery. One afternoon in your freezer.
Twelve recipes, five modules and the four steps in order — from the mold to the price tag.
$24.99
Less than two of the desserts you're about to make. Priced in USD.
I want Viral FruitsSecure payment · Digital product · instant delivery to your email