
Molded Painted Chocolate Bonbons
Learn to create attractive molded painted chocolate bonbons with a variety of caramel, ganache and praline fillings.
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.

Course curriculum
Course Content







What you'll learn
The precision, techniques and temperatures required to achieve molded chocolate bonbon success
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

Really easy to follow
Excellent! Easy to understand and very useful tips!
I have learnt the easiest way to temper the coco butter
Love the course, but I would appretiate more details about creating praline creme
super, jednoduché, názorné
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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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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What's included?
- 1h 20 min of HD video
- 5 Recipes
- 27 Lessons
- Recipe book
- 6 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Difficulty
- Avanzado
Ratings and Reviews

Well explained technical skills