Intermediate & Advanced
It’s recommended that you have experience working with chocolate before attending this class.
Date: 21st September
Time: 4pm – 6pm U.K
Livestream Class Recording
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 designed for students who have a keen interest in working with chocolate and some experience in the topic. The main things to know prior to delving into making bonbons, is how to temper and how to make chocolate (or use pre made chocolate).
We’ll be using naturally coloured cocoa butters and stone ground chocolates in this class to create gorgeous chocolate shells and then filling them with unique layers for of texture and flavour!
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.
Molasses Clove Chocolate Caramel
This is the recipe that inspired the creation of this bonbon. It’s so good and reminded me of gingerbread, but just needed some other layers to make it come to life.
We’re making a walnut praline using the stone grinder in this class. However, walnuts are so soft that you can easily make them into a nice butter in your food processor and then make a praline by mixing the walnut butter with chocolate of your choice. So, either way, I got you covered!
This element, mixed with the molasses caramel, make this bonbon gingerbread heaven! In one bite you have all the flavours, spices, sweetness and texture of gingerbread. This is one of my best selling bonbons for a good reason; it’s incredible!
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.
- 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.