Original
(48)

Chocolate Bonbon Formulation

Master the mathematical formula behind every recipe and unlock endless possibilities with a wide range of ingredients. This technical approach empowers you to formulate with precision, innovate confidently, and design unique fillings tailored to your style and professional needs.

Mao Montiel

Dolcenero Chocolatería (CDMX, México), creator and advisor of sweet concepts

Mao Montiel

Dolcenero Chocolatería (CDMX, México), creator and advisor of sweet concepts

Gain precise control over textures in chocolate confectionery, achieving standardized and reproducible results.

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.

This is not about following recipes to the letter—it’s about transforming your mindset. You’ll learn how to adapt formulas to fit your creative goals and the specific conditions of your workshop. Master the balance of water, fats, sugars, and solids to create stable, sophisticated, and technically flawless fillings.

With each technique, you’ll gain tools to standardize your production and strengthen your identity as a chocolatier. This course invites you to think like a formulator, not just an executor—expanding your creative freedom and your capacity for innovation.

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.
 %s course image - %s

Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Presentation of the course
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

Develop consistent, adaptable, and high-quality fillings for your professional production.

What you'll learn

Through 11 recipes, you’ll learn to formulate ganaches, fat-based fillings, and sauces by applying technical and mathematical principles. You’ll discover how small variations in temperature, proportions, or ingredients can impact the texture, creaminess, stability, and shelf life of the final product.

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

 %s course image - %s

See what our Members are saying

VERY HELPFUL

very good course most courses don't give formulas and do not explain how we got to this point ,but i still have questions.

Janna Sokolovsky

Meet your Instructor

 %s course image - %s

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

About Scoolinary

Other courses included in your membership

Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

Frequently Asked Questions

To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.

Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.

All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.

Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.

You will continue to have access until your subscription period ends.

Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.

What's included?

  • 4h video HD (44 lessons)
  • 11 recipes
  • Recipe book
  • Complementary material
  • 4 Quizzes
  • Certificate

Available languages

  • English, Español (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Advanced

Welcome to Scoolinary!

If you’re passionate about gastronomy, here’s something you’ll really love.

Join Scoolinary

Already a member? Sign in

Nice to see you again at Scoolinary!

Login to access to your account

Access to your account

Don’t have an account? Sign up