Intermediate & Advanced
It’s recommended that you have experience working with chocolate before attending this class.
Date: 25th May
Time: 4pm – 5:30pm U.K
Price: £29
Livestream Class Recording
The Art of Chocolate Making Using Natural Ingredients
Bonbons are chocolates made in polycarbonate moulds. The cavities are
painted with coloured cocoa butters, shelled and filled with 2 or more layers.
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 favourite marble design. It’s a quick and easy design, especially if you want to make these to sell.
Orange Caramel
Fruit caramels are a great way to get the freshness of fruit into a bonbon while maintaining a long shelf life. This caramel is made using fresh orange juice, so it’s like biting into an orange! You can choose from a variety of sweeteners and creams for this caramel, and we’ll cover those details in the class.
Vanilla Bean Ganache
I tested many different accompaniments for the caramel in this bonbon and a classic vanilla bean ganache took the win. The two go together perfectly and have a very clean finish in the mouth. For me, it tastes like an Orange Creamsicle from my childhood, but with a delightful dark chocolate element added in.
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.