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.
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.
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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
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
Course recipes
In this course you will learn
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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.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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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.