Black Currant & Apple Bonbons

Intermediate & Advanced

It’s recommended that you have experience working with chocolate before attending this class.

Date: 4th April 2021
Time: 4pm – 6pm U.K
Price: £49
Livestream Class Recording

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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 use Stone Ground chocolate in various applications; shelling moulds, making layers inside the bonbons and capping. White, Milk and Dark Chocolates all have different viscosities and therefore need to be worked with in different ways and understood in their own right.

We’ll be using new, naturally coloured cocoa butters (not raw) and stone ground chocolates in this class to create gorgeous chocolate shells.

Elements covered in this class …

White Chocolate 

If you have taken other bonbon or chocolate classes with me in the past, you’ll know that I don’t tend to work with white chocolate. The bonbons we have done in the past have always been dark chocolate shells and caps. For this bonbon, I want to keep it fruity and light, so we’ll be using white chocolate throughout this class in different applications. For this reason we will discuss at the start of class how white chocolate differs from using dark, what to look out for and how to make it so it works for you. You can also purchase vegan (or non vegan) white chocolates in the shops or online if you’re not interested in making your own.

Black Currant Praline

Black Currant is an underused flavour, in my opinion. It’s tart and vibrant in flavour, plus the natural purple colour is stunning in chocolates and desserts. Pralines are really versatile and easy to make. If you don’t like this flavour, you can easily change it and we’ll talk about that in class.

White Chocolate Green Apple Feuilletine 

As you can see from the photos on this page, there are two layers inside this bonbon and the flavours pair so well together. If you’re not a white chocolate fan, you could easily swap this out for another shade of chocolate and use a different flavour profile entirely. We’ll talk this through in class and I’ll give you some ideas to play with.

Bonbon Design 

Each bonbon class covers new design techqniues. In this class we’ll be using a new design technique I have been working on in recent weeks. It’s easy to apply, requires no special or expensive tools and can be done using any colour under the sun. In class we’ll be using 2-3 different colours to create this design, but you could easily use more colours to create lots of layering and a more fluorite crystal like appearance.

Cleaning & Polishing Moulds

This might seem like an obvious point, but caring for your professional moulds is very important. The way you care for them will ensure longevity of the mould and a brilliant, mirror shine on the chocolate.

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.
  • After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
  • 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.
  • Whilst 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.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackeFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland