Molded Painted Chocolate Bonbons
Learn to create attractive molded painted chocolate bonbons with a variety of caramel, ganache and praline fillings.
Chef Chocolatier and consultant in Beverly Hills, United States
Create a melt in the mouth dessert experience in bonbon format
This course by Pastry Chef and Chocolatier Kriss Harvey, will guide you from start to finish through the art of making modern painted molded chocolates that are shiny, colorful, and balanced in flavor, using a variety of contemporary flavors and aesthetics.
Kriss will share the recipes needed to recreate five molded painted bonbons, including his favorite Speculoos bonbon, a sophisticated Cassis and Hazelnut dual layer bonbon, and a classic Caramel Fleur de Sel bonbon, with a focus upon long shelf life caramels, ganaches and pralines.
Kriss will demonstrate the essential steps involved in bonbon production, along with the fundamental techniques, and will impart tips and tricks that can be applied to your own work.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Molded Bonbons
Chapter 3 - Speculoos Bonbon
Chapter 4 - Fleur de Sel Caramel Bonbon with Valrhona Tanariva 33% Milk Chocolate
Chapter 5 - Coconut Bonbon with Valrhona Opalys
Chapter 6 - Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva 33% Milk Chocolate
Chapter 7 - Cassis and Hazelnut Bonbon with Valrhona Tanariva 33% Milk Chocolate
Before you go
The precision, techniques and temperatures required to achieve molded chocolate bonbon success
What you'll learn
Kriss Harvey, will guide you step by step through the fundamentals of the chocolate bonbon production process. You will learn how to polish molds for optimal shine, how to temper cocoa butter colors and apply them correctly using a professional airbrush. Kriss will explain how to shell, fill and close chocolate molds correctly; an essential foundation skill for both chocolate professionals and enthusiasts.
You will see how to prepare a variety of bonbon fillings, including caramelized ganaches, praline and gianduja. Kriss will also discuss mold selection, flavor and chocolate pairings, conservation and shelf life.
Who is it for?
This intermediate to advanced level course focussed upon professional bonbon production also features fundamental techniques that can be applied by enthusiasts and professionals who are just beginning their chocolate bonbon journey.
What you’ll need
- Chocolate scraper
- Cocoa butter transfer sheet
- Immersion blender
- Tall containers
- Piping bags
- Thermometer
- Micro scale
- Dome chocolate mold
- Pistol grip
- Water airbrush
- 2 HP 80 PSI compressor (or any other compressor)
- Toothbrushes
- Sponges
Course recipes
In this course you will learn
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Meet your Instructor
Chef Chocolatier and consultant in Beverly Hills, United States
An award winning USA based pastry chef and chocolatier who has trained with some of the best pastry chefs, ice cream makers and confectioners in the world.
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Every course includes a downloadable recipe book
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Very very good
The chef is amazing, thank you for this course. I am so happy to be a student here, could never have guessed it would be this amazing and teach me so much - and that said by someone who went to Le Cordon Bleu. It's what I always say, we don't know anything really. There's always a lot to learn