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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

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 Syllabus

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
Before you go

The precision, techniques and temperatures required to achieve molded chocolate bonbon success

What you'll learn

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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See what our Members are saying

Very very good

The chef is amazing, thank you for this course. I am so happy to be a student here, could never have guessed it would be this amazing and teach me so much - and that said by someone who went to Le Cordon Bleu. It's what I always say, we don't know anything really. There's always a lot to learn

Fabiana Abate Guglielmi

Very thorough .

Well explained technical skills

greg blanc

Very knowledgeable

Really easy to follow

Shereen Soliman

the passion of teaching is perfect

I had a very great full opportunity to learn a very useful course

surenshenali

The most important to prepare the filling and maintain the temperature

Guys, thank you very much. I have a nice day sweet. Amazing video .

gintaras tubis

The Bonbons

The variations of chocolate and how to pair the flavors to enhance the bonbons. Getting all the equipments so I can do these in my own kitchen. What a joy to have learned this. Thanks to all the Chef’s for sharing your their skills and recipes.

Erin Brown

Meet your Instructor

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Chef Chocolatier and consultant in Beverly Hills, United States

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.

About Scoolinary

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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.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 20 min of HD video
  • 5 Recipes
  • 27 Lessons
  • Recipe book
  • 6 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Advanced

Ratings and Reviews

4.8
Avg. Rating
1072 Ratings
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What's your experience? We'd love to know!
gintaras tubis
Posted 1 week ago
The most important to prepare the filling and maintain the temperature

Guys, thank you very much. I have a nice day sweet. Amazing video .

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Said Boutayeb
Posted 3 weeks ago
Nice

good recipes, nice techniques. there is one video in only in Spanish

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Erika Zimmermann Rondón
Posted 4 weeks ago
Thank you

Amazing! I look forward to apply what I learned!

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Michael Morgan
Posted 1 month ago
Proceses

I enjoyed the well explained processes of making the bonbons. The temperature guidelines were very helpful.

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Erin Brown
Posted 1 month ago
The Bonbons

The variations of chocolate and how to pair the flavors to enhance the bonbons. Getting all the equipments so I can do these in my own kitchen. What a joy to have learned this. Thanks to all the Chef’s for sharing your their skills and recipes.

×
Preview Image
Ezgi Beri
Posted 2 months ago
AMAZING

I didnt know anything about making bonbon and now im not afraid to do it!

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Rosie Evans
Posted 2 months ago
Great course

Love it

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Alfiya Wiese
Posted 2 months ago
Technique

It was all explained Very understandable ,with great passion and professionalism! Very inspiring!

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surenshenali
Posted 3 months ago
the passion of teaching is perfect

I had a very great full opportunity to learn a very useful course

×
Preview Image
Onur emir Uçar
Posted 3 months ago
Details are hidden in subtleties

Details are hidden in subtleties

×
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