Ready To Make Beautifully Designed Bonbons?
This class focusses on all aspects on making bonbons which includes colouring, shelling, filling
and layering and capping. Each class covers a new bonbon and therefore new designs, flavours and elements.
Technical skills that lead to creative expression
This class is more technical and multi-faceted than the Fundamentals or Soft Centres classes. It will open your mind and expand your creativity by teaching you new skills around working with chocolate to create stunning bonbons.
We’ll be using naturally coloured cocoa butters and stone ground chocolates in this class to create gorgeous chocolate shells.
Elements covered in this class …
Each bonbon class covers a new design using easy to find tools, like paint brushes and sponges, and naturally coloured cocoa butters. For this class I am using a Chocolate World 2116 mould, which is a larger capacity mould, 13g to be exact. This gives us more decorating space, but also more internal space for layering. In this class, we’re doing my signature swirl design with a small paint brush. You’ll get the specifics in class.
The best feature of any banoffee pie is the bananas and in this bonbon we are making caramelised bananas using a slow process which also reduced their natural liquid content in order to extent the overall longevity of this finished chocolate. We keep the bananas somewhat chunky in order to preserve their texture. No mushy banana here!
Silky Vanilla Bean White Chocolate Ganache
In place of the traditional whipped cream we’re making a silky smooth vanilla bean ganache for the creamy element of this bonbon. This ganache brings the bonbon together into that Banoffee Pie feel.
Cinnamon Granola Praline
I tested some different options for this biscuit element, but the a rich cinnamon granola took 1st place for me. We get a lovely little crisp texture from it which echoes the crispness of the biscuit crust in a traditional Banoffee Pie.
Shelling & Capping
No matter how much experience you have in this, you can always refine your technique and learn something new. My technique for both these applications has changed over the years, and now I cap by applying chocolate to the back of the mould, rather than using an acetate sheet. It’s quick and easy once you know some little tricks and get some experience under your belt.
How Does It Work?
- After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
- At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
- You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
- While I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
- You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
- Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class. You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace. Of course, you have all recipes and a recording of the class to refer back to whenever you want.