Chocolate Cherry Bonbon

Intermediate & Advanced

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

Price: £29
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

Elements covered in this class …

Bonbon Design

Each bonbon class covers new design techqniues 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 using naturally coloured cocoa butters.

Cherry Caramel 

This caramel is has so much flavour and a beautiful dark red hue. This bonbon has been a bestseller on my market stall and over Christmas in my online shop. People have been bowled over by the flavour and texture of the entire bonbon. This fruit caramel can be made tart by reducing the sweetener added without compromising on the texture.

Chocolate Ganache 

The caramel is really the star of the show in this bonbon so I paired it with a classic chocolate ganache. This ganache is waterless and therefore has a long shelf as, as does the caramel itself. As such, the completed bonbon is shelf stable for up to 3 months.

Dark Chocolate Shell

For me, dark chocolate was the only way to go on the shell for this bonbon. You can choose to use any shade you’d like, however. I make dark chocolate myself in a stone grinder, but you can also use couverture chocolate if you’re not making your own.

Shelling & Capping 

These methods play a large role in the shelf stability of your bonbons. By having a good shell and cap, you avoid air getting into the bonbon, which is one of the main factors that will cause them to go off faster. I’ll give you some tips and tricks to help your methods along and, if you have any questions about how you’re currently working or the results you’re getting, you can ask in class.

Not Able To Attend Live?

If you are not able to attend the live class, it’s not a problem. You will receive a recording of the class and the recipes to keep forever. If you know you won’t be able to attend live, you can send any questions you have by email to me prior to the class and I can answer them during the livestream.

 

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.
  • If you’ve purchased a class recording, it will be sent to you after you purchase along with the class booklet/recipes.
  • 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.