Chocolate Bonbon Formulation
Master the mathematical formulas behind key chocolate recipes and unlock your creativity. Take full advantage of the world of ingredients and develop bespoke chocolate bonbon fillings that give your business the edge.
Dolcenero Chocolatería (CDMX, México), creator and advisor of sweet concepts
Understanding the formulation of textures will give you creative freedom and the ability to standardize.
Mao Montiel has spent over 15 years studying the behavior of ingredients in pastry. Now he shares this knowledge in his online course so that you can unlock the key to formulating your own bespoke creations.
By questioning traditional rules, Mao shifts the focus from recipes to methods, improving our understanding of ingredients and demonstrating that recipes do not have to be rigid.
At the end of this online course, you will be able to:
- Understand four key emulsion methods; cold, hot, mixed and French.
- Create ganaches with balanced flavor, color and texture.
- Control factors such as water activity to extend the shelf life of your chocolate fillings.
- Understand the ideal temperatures for lining and filling chocolate molds, to achieve a perfect shine, and to demold with ease.
- Understand the optimal range of use for sweeteners, fats and other elements, in order to achieve the desired level of sweetness and fluidity.
- Apply knowledge to enable the production of consistent batches, ideal for your business.
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Course Syllabus
Course Content
Chapter 2 - Introduction to chocolate
Chapter 3 - Pre-crystallization and crystallization of chocolate
Chapter 4 - Fillings: Families and subfamilies
Chapter 5 - Opening the mind: Breaking methodical patterns
Chapter 6 - Blocking: Texture in our truffle
Chapter 7 - Anatomy of a Bonbon
Chapter 8 - Emulsion methods
Chapter 9 - Explanation and Demonstration of Density and Flowability
Chapter 10 - Single Variety Truffle or Ganache
Chapter 11 - Multi-variety truffle or ganache
Chapter 12 - Caramel sauces
Chapter 13 - Fat-based Bonbons
Chapter 14 - Filling, Closing and Demolding Techniques: Final Analysis
Discover the ranges of sweeteners, fats and flavor enhancers that make up a ‘perfect formula’.
What you'll learn
Each preparation will demonstrate how to apply the mathematical formula and appropriate techniques to produce an optimal result.
Neutral ganache: Learn to prepare chocolate ganaches using hot, cold, mixed and French methods. Each one will deliver a different result in terms of texture, fluidity and color.
Single-variety fruit ganache with passion fruit: Adjust your formula to incorporate fruit pulps within your ganache. Here, a very liquid fruit purée will test the role of water activity in preservation and ‘blocking’ after crystallization.
Multi-variety ganache with raspberry and saffron: Explore how to enhance the flavor of raspberry without compromising the texture of your ganache.
Multi-variety alcoholic ganache with Mezcal: This practical example will demonstrate the hygroscopic capacity of alcohols. You will also learn to preserve the full aroma of Espadín mezcal.
Neutral caramel sauce with salted caramel: Clarify the difference between toffee and caramel, before understanding the conceptual foundations of this classic preparation.
Fruity caramel sauce with Banoffee: Learn to caramelize sugar correctly, and enhance it with salt and banana pulp. Be sure to incorporate your butter at the optimum moment.
Neutral, flavored and texturized fats: Discover how pralines and nut pastes can make extremely versatile bases when mixed with chocolate.
Fats with alcohol: Combines the classic flavors of orange and spices to produce a semi-solid texture that can be used for cut, piped and molded bonbons.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques that you will learn are:
- Tempering or pre-crystallization of chocolate with tabling method.
- Make a ganache with hot emulsion technique
- Make a ganache with cold emulsion technique
- Make a ganache with mixed emulsion technique
- Make a ganache with French emulsion technique
- Make a dry caramel
- Incorporate fruit puree within ganache
- Incorporate fruit puree within caramel sauce
- Incorporate fruit within fat-based bonbons
- How to line chocolate molds
- How to seal chocolate molds
- How to texturize pralines
Course recipes
In this course you will learn
Meet your Instructor
Dolcenero Chocolatería (CDMX, México), creator and advisor of sweet concepts
Mao Montiel is a talented chocolatier who has made a name for himself in the world of pastry for his creativity and passion for the art of chocolate.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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