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 …
This bonbon is part of my signature range of bonbons that are available in my shop during the cooler months of the year. The flavour pairing for this bonbon came from my time spent in the Middle East where a latte can often be spiced with cardamom and where dates are a plentiful fruit. The flavour profile of this bonbon is one of my all time favs.
Stone Ground Coffee Hazelnut Praline
For this class, we’ll be making the praline paste in the stone grinder so we have a super smooth, silky praline. There are many benefits to using the grinder (which we’ll talk more about in class) to make your praline pastes, but the best one is that you can add months to the shelf life of your product by making it in the grinder and not using any liquid sweeteners. For those of you not using a grinder yet, I’ll give you alternatives in class.
Date & Cardamom ‘Jam’
When making bonbons to sell, we want the shelf life to be as long as possible and, in order to do that, we need to replace water / liquids wherever possible. In class I’ll show you how I make this ‘jam’ for my bonbons and go through some alternatives, in case you’d prefer to use water. This element of the bonbon is crucial and helps to create a fudgey mouthfeel in every bite.
I’ll be teaching you my signature design for this bonbon, as seen in the images on this page. It’s a fantastic design technique that I use for many of my bonbons and requires no special equipment. Just a paint brush or two and a nice selection of colours. For this one, we’ll be using black, dark green, light green and copper to keep consistent with the flavour profile of the bonbon.
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 my 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).
- If you’ve purchased a class recording, it will be sent to you after you purchase along with the class booklet/recipes.
- 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 hours 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.