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ybenade posted an update
I made a cherry liqueur bonbon. The formulas really helped to get the ratios perfect the first time and the people loved it. The course has lots of information and a bit more technical since it explains a lot, which was perfect for me. Very valuable. Thank you!
Lana Mihajlović, Judy Keegan and 4 others8 Comments-
Level:
Sous Chef
Beautiful those chocolates. I’m glad you enjoyed the course and put it into practice. Thanks for sharing
Level:
Sous Chef
Preciosos esos bombones. Me alegro de que disfrutaras del curso y lo pusieras en práctica. Gracias por compartir
2a year agoTranslated from Spanish
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Level:
Scoolinary Team
Yolandi, what a wonderful result to see!
Thank you for sharing your work after taking Chef Kriss Harvey’s Molded Painted Chocolate Bonbons course. It’s clear you put a lot of dedication into it. The colors are vibrant, the shine is beautifully achieved, and the finishes show a lot of intention. And how great that you nailed the proportions on your first try!
How was the painting process for you? Was there any technique that surprised you?
I really hope you keep exploring this path because you clearly have a lot of potential.
Here are some courses I’d love to recommend that I’m sure will help you take your skills even further:
Fundamentals of Chocolates https://www.scoolinary.com/courses/fundamentals-of-chocolates
Peruvian Chocotejas and Molded Chocolates Chocolates Chocolateshttps://www.scoolinary.com/courses/peruvian-chocotejas-and-molded-chocolates
Level:
Scoolinary Team
Yolandi, what a wonderful result to see!
Thank you for sharing your work after taking Chef Kriss Harvey’s Molded Painted Chocolate Bonbons course. It’s clear you put a lot of dedication into it. The colors are vibrant, the shine is beautifully achieved, and the finishes show a lot of intention. And how great that you nailed the proportions on your first try!
How was the painting process for you? Was there any technique that surprised you?
I really hope you keep exploring this path because you clearly have a lot of potential.
Here are some courses I’d love to recommend that I’m sure will help you take your skills even further:
Fundamentals of Chocolates https://www.scoolinary.com/courses/fundamentals-of-chocolates
Peruvian Chocotejas and Molded Chocolates Chocolateshttps://www.scoolinary.com/courses/peruvian-chocotejas-and-molded-chocolates
1a year agoTranslated from Spanish
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I did the 3 courses on Bonbons: Mao Montiel (Chocolate Bonbon formulations), Ranato Gordillo (Peruvian Chocotejas and Molded Chocolates) and Kriss Harvey (Molded Painted Chocolate Bonbons). I started making bonbons about 5months ago. I do it in my spare time, so about every second week or so. These 3 courses took me to the next level.
My hand is not so steady with the paintbrush yet, but I’ll just practice more. For now, the sponges and airbrush techniques are easier for me. I would love to do this more but for now I will do this part time. At least, if I can start selling, it will be an extra income for my kids’ studies.
Very happy to have come across these chefs’ courses. Learnt a lot. Next course is definitely Fundamentals of chocolates 😃
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Level:
Scoolinary Team
@ybenade Yolandi, it’s such a joy to read your message!
It’s so impressive that you’ve already completed all three courses and in such a short time. Your dedication and passion for this craft really shine through. The fact that you’ve only been making bonbons for five months and are already achieving such polished results speaks volumes about your talent and eagerness to learn.
I completely understand what you mentioned about using a brush—it definitely takes time and practice. But with the sensitivity you’ve already shown using the airbrush and sponges, I have no doubt you’ll master it too.
And how wonderful that you’re thinking about starting to sell your creations. I think it’s a fantastic idea not just as a way to earn some extra income, but also as an opportunity to keep developing your artistry and sharing it with others.
I love that your next step is Fundamentals of Chocolates! It’s a very comprehensive course, and I’m sure it’ll give you even more tools to keep growing.
Thank you for sharing your story with such honesty and enthusiasm. I hope you continue to enjoy every step of this journey—and remember, we’re here to support you in whatever you need! 😊
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Very nice ! Have you ever made chocolates before ?
Muy bonitos ! HabÃas hecho bombones antes ?
a year agoTranslated from Spanish
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Thank you! I started making bonbons after work and over weekends, about 5months ago. Fell in love with the shiny, colorful bonbons. But I am still a beginner.
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Level:
Executive Chef
What wonderful chocolates
Level:
Executive Chef
Que maravilla de bombones
1a year agoTranslated from Spanish
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Level:
Sous Chef
Sounds like you nailed it on the first try… that’s always a great feeling! Cherry liqueur bonbons sound divine, and it’s so nice to hear the course gave you exactly the depth you were looking for. Well done!
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