Peppermint Crunch Bonbon

Intermediate & Advanced

It’s recommended that you have experience working with chocolate before attending this class.

Date: 14th April
Time: 4pm – 6pm U.K
Price: £29
Livestream Class Recording

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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 40mm half sphere mould, which is a larger capacity mould. This gives us more decorating space, but also more internal space for layering.

Peppermint Ganache

Ganache is one of those really tricky things to make properly, and a place where most students struggle to get it right. I have developed my own signature ganache recipe over the past decade and it’s so easy that it works for everyone! For this bonbon we’re making a peppermint ganache that’s got a deep, roasted cocoa flavour and a lovely background mint flavour – to be sure the mint carries through the whole bonbon nicely.

Spirulina Brittle 

I make 99% of my chocolate staples from scratch – obviously not the beans and butter, but the inclusions, textures, garnishes…- and this spirulina brittle has become a rising star of my chocolate cupboard. Just as is, it’s amazing. Dip it in chocolate and it’s ridiculous. Add it to a bonbon with a dark chocolate shell and a peppermint ganache and it’s a party! You get the crunch, the fresh mint flavour and that gorgeous green colour popping through when you bite into it.

Peppermint White Chocolate Disc

When composing a new bonbon, I always consider the various textures in the bite. This one needed a crunch element as the ganache is gooey… and mint calls out for crunch. This white chocolate peppermint disc is a great base recipe for any type of crispy disc you might like to add to your bonbons. Swap the brittle out for granola, candied nuts, sweet biscuits… there’s no limit to the possibility.

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.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackeFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland