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 naturally coloured cocoa butters and stone ground chocolates in this class to create gorgeous chocolate shells.
Elements covered in this class …
A deliciously rich and gooey cooked vegan caramel. This element is a versatile addition to any chocolatiers tools belt. Dress it up or keep it simple. Either way, you’re onto a winner. It’s shelf stable and has a long shelf life as well, making it a good addition to a product line.
White Chocolate Raspberry Disc
Another versatile and shelf stable element that has a long life as there is no water or fresh ingredients added. You can use any chocolate for this element, but white chocolate is perfect for this one as we want that raspberry flavour to shine, and shine it does. One magic element of this disc is that it’s pipe-able, making it a quick and easy component to incorporate into a product line.
One of the designs guaranteed to be demonstrated in this class is the Galaxy design, featured in the images on this page. This design is all in the colours you choose and the tools used to apply them. It’s one of my favourite design methods.
Over time I have developed my own signature design for my bonbons. In this class I’ll be showing you how to do it yourself using any colours that take your fancy. Of course, we’ll cover top tips and tricks to success too.
Cleaning and 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.
We’ll be using naturally coloured cocoa butters (not raw) and stone ground chocolates for decorating the moulds. No fancy equipment will be used, so that everyone can do this at home or work. We cover 2-3 methods in class, depending on the bonbon.
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