Toasted Coconut Bonbon

Intermediate & Advanced

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

Date: 30th September 2021
Time: 4pm – 6pm U.K
Price: £49
Livestream Class

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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 that require no expensive equipment, like an airbrush. Instead, we use use easy to find tools like paint brushes and sponges. All the  butters we use in class are naturally coloured cocoa butters.

‘Milk’ Chocolate Praline 

Pralines are easy to make and great for adding a neutral layer that will tie all the flavours together. In this bonbon, I wanted to break up the sweetness from the other elements and round it out with some chocolate vibes. This milk praline accomplishes that task, but doesn’t overpower like a dark chocolate praline would. Balance is key here.

Toasted Coconut Feuilletine

When creating a bonbon, I always consider the layers, both individually and in terms of the completed bonbon. Typically, I add a crunchy or crispy layer to keep palate alive with different hits of texture and flavour. By doing this, the eating experience is lengthened and heightened. In this bonbon, I went for a sweet, crispy toasted coconut feuilletine in order to retain the coconut vibes and not introduce more flavours that could muddle up the eating experience. This element is very versatile, no doubt you’ll find dozens of ways to use it by simply changing the shade of chocolate and the crispy element.

Coconut Caramel 

For me, this element is the star of the show. This was the first piece of the bonbon that I made, loved and decided had to become something more in order to fulfil its purpose in this world. We make this caramel in a similar way to cooked, traditional caramel…. we just leave out the nasty stuff. The result? A delicious, sticky caramel bursting with a beautiful coconut flavour.

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