Molded Chocolate Decoration
Discover the advanced chocolate artistry of self-taught chocolatier, Andrey Dubovik. Amplify your molded chocolate decoration skills and be inspired to create your own designs.
Chocolatero, autor y profesor internacional (Barcelona, España)
Course Content
Course Content
2 - Decorating Molded Chocolates: Theory
3 - Vanilla Black Sesame Bar (Stencil Technique)
4 - Calamansi Caramel Bonbon (Masking Tape Technique)
5 - Wild Strawberry Pistachio Bonbon (Hot Shower Technique)
6 - Hazelnut Orange Bar (Chocolate Stamp Technique)
Free
7 - Hazelnut Rum Bonbon (Steam Technique)
8 - Lime Coconut Bonbon (Air Technique)
9 - Earl Grey Tea Bonbon (Silicon Stamp Technique)
About this Course
Create spectacular molded chocolate bonbon designs using innovative techniques
Self-taught chocolatier, Andrey Dubovik, has taken the chocolate world by storm with his innovative techniques and precise colorful designs for chocolate decoration. In this online class, he will share his knowledge, tips and tricks so you can embark on your own chocolate journey.
You will see how Andrey Dubovik creates seven of his signature molded chocolate bonbon designs, and you will discover the techniques needed to make them, including stencils, hot shower, steam, stamps, and air. Andrey will also cover essential techniques for molded chocolate making, showing you how to shell and close your bonbons with cleanliness and precision.
At the end of this course you will:
- Understand fundamental skills, including tempering cocoa butter, and shelling and closing molds.
- Know how to work with stencils, water, steam, bespoke stamps, masking tape, and air.
- Know how to combine these techniques with layers of colored cocoa butters and decorative powders to create stunning designs
What's included?
- 2 hr HD video
- 7 recipes
- 42 lessons
- Recipe book
- 8 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chocolatier, Author and International Teacher, Barcelona, Spain
From self-taught home baker to internationally recognized chocolate visionary, he continues to evolve the art of bonbon design, inspiring a new generation of chocolatiers to push the boundaries of edible art.
Discover the advanced chocolate decoration techniques behind Andrey Dubovik’s unique designs
What you'll learn
Starting with fundamental techniques that are essential for molded chocolate decoration, you will learn to color and temper cocoa butter, and how to shell and close chocolate molds with cleanliness and precision. You will also see an overview of different types of airbrushes and how to work with them.
Vanilla Black Sesame Bar: Work with stencils to feature graphic text within your design. Incorporate vanilla beans within a cocoa butter spray, for flavor and visual impact.
Calamansi Caramel Bonbon: Learn to work with masking tape and multiple air-blown cocoa butter colors to create a design that is both graphic and organic.
Wild Strawberry Pistachio Bonbon: Discover how water – often considered the ‘nemesis’ of chocolate making – can in fact be your ally in the creation of beautifully decorated bonbons. You will learn to use the hot shower technique to produce a marbled effect.
Hazelnut Orange Bar: Mold your own chocolate stamp enabling you to quickly produce an eye-catching and organic design. Learn to enhance it with layers of sprayed colored cocoa butter.
Hazelnut Rum Bonbon: Take advantage of water once more using Andrey’s steam technique.
Coconut and Lime Bonbon: Work with multiple layers of air-blown cocoa butter and decorative powders to evoke the mood of a remote and exotic island.
Earl Grey Tea Bonbon: Learn to use bespoke silicon chocolate stamps to create intricate graphic designs with definition and precision. Combine solid color and metallic powder for striking effect.
In this course, in addition to the recipes, you’ll also learn different culinary techniques that will be useful on many occasions.
The techniques you will learn are:
- Tempering cocoa butter
- Coloring cocoa butter
- How to spray a mold with cocoa butter
- How to shell a chocolate mold
- How to close a chocolate bonbon mold
- How to unmold chocolate bonbons
- Hot shower decoration technique for molded chocolates
- Steam decoration technique for molded chocolates
- Silicone stamp decoration technique for molded chocolates
- Stencil decoration technique for molded chocolates
- Masking tape decoration technique for molded chocolates
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Ratings and Reviews
4.8
Avg. Rating
448 Ratings
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Samantha Ho
instructor knows a lot but lacks key, all-encompassing information
completely skips out on theory and steps of tempering dark, milk and white chocolate; just shows up with a piping bag of already tempered chocolate. doesn't specify other things like duration of crystallization/setting in between layers of colored cocoa butter on mold, etc. just a lot of holes in the info. more focused on design, and no info on producing more than 1 mold each time.
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👏 bravo
So far the best explanation with great experience