Intermediate & Advanced
It’s recommended that you have experience working with chocolate before attending this class.
Date: 30th December
Time: 4pm – 6pm U.K
Price: £49
Livestream Class
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 …
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 keeping the design simple by splattering with gold and then coating with a deep copper colour. We’ll be talking a little about colour mixing in this particular class. No promises, but I might cover a few different designs in this class.
Vegan Milk Chocolate
I have been working diligently on vegan milk chocolates recently and have finally nailed a fantastic recipe that I’ll share with you during this class. But, perhaps more importantly, I’ll explain my process of development in the hopes that this assists you in your own recipe creation and shines a light into my recipe development process.
Maple Caramel
The first layer in this bonbon is a maple caramel. It’s important to get the consistency right on this caramel so that it’s soft and gooey, but also firm enough to hold the pecan praline layer without being ‘crushed’ by it. In terms of flavour combining, maple and pecan are best friends when paired correctly. We’ll get more into those details in class, how to bring out the best in that relationship.
Pecan Praline
Pralines are easy to make at home or work, and can be done in a few different ways depending on the tools and equipment you have available to you. We’ll be making this milk pecan praline in the stone grinder for a silky smooth finish. If you don’t have a grinder, we’ll discuss alternative options. Coming back to the relationship between maple and pecan, we want the pecans to have a deep roast, without crossing over into burning them, and balancing that out with the right sweetness and aromas. These are details we’ll cover in the class in depth.
Texture
When composing a new bonbon, I always consider the various textures in the bite. This one needed a crunch element as the caramel is gooey, the praline is creamy and smooth…. so a roasted pecan in the back was the best way to go. It really brings this bonbon to life. The first bite lets you know that pecan is the star of the show, and then each other flavour component unfolds beautifully into that space.
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.
