Orange Creamsicle Bonbon

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.

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.