Molded Painted Chocolate Bonbons

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

Kriss Harvey

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 curriculum

Course Content

Chapter 1 - Course Presentation
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

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
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Very thorough .
greg blanc

Well explained technical skills

Very knowledgeable
Shereen Soliman

Really easy to follow

The best for understanding how to make chocolate bon bons
Tonia Ntina

Excellent! Easy to understand and very useful tips!

Tempering the coco butter
Mathapelo Ngoza

I have learnt the easiest way to temper the coco butter

Tomas Roller

Love the course, but I would appretiate more details about creating praline creme

Monika Sobotková

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.

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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
  • Avanzado

Ratings and Reviews

Avg. Rating
736 Ratings
What's your experience? We'd love to know!
Daniel Mills
Posted 14 hours ago

Straight to the point and easy to follow

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norisha arnett
Posted 1 week ago

very informative. will practice with these flavors

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Mathapelo Ngoza
Posted 3 weeks ago
Tempering the coco butter

I have learnt the easiest way to temper the coco butter

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Krystyna Polasik
Posted 3 weeks ago
knowledge about chocolate

I am delighted!

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Adriana Colmenares
Posted 1 month ago

Good Technique and Excellent Explanation

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Tonia Ntina
Posted 1 month ago
The best for understanding how to make chocolate bon bons

Excellent! Easy to understand and very useful tips!

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Konstantinos Petrogiannakis
Posted 2 months ago


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Annie Lavoie
Posted 2 months ago


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aybike gündoğdu
Posted 2 months ago
Good recipes

I would recommend first reviewing the Fundamentals of Chocolates by Matias Dragun to really have a depth of knowledge of chocolate making before reviewing this course.

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Posted 3 months ago
Great course

Awesome candies. Very good explanation, accessible recipes

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