Almond Brownie Bonbon

Learn How To Make One Of My Signature Bonbons

This class focusses on all aspects on making bonbons which includes colouring, shelling, filling and layering and capping.
Each class covers a new bonbon and therefore new designs, flavours and elements.

Technical skills that lead to creative expression

Elements covered in this class …

Splatter Design

This is an easy design that looks impressive, but doesn’t take too much time. If you’re making bonbons to sell, time is of the essence and some designs can take a very long time. Having some easy designs in your repertoire is a very smart way to work. You can use any number of colours and background colours for this one, so, fear not, you can keepo it interesting and different across your line.

If you’re just learning how to work with colours, this design will be easy for you to learn on and give you the feeling of great success, which is very important when learning.

Roasted Almond Praline 

When creating this bonbon, I wanted to mimic a caramel brownie type vibe, but give it an extended shelf life by not using anything perishable. After testing a few different variations, I landed on using blonde chocolate to create an incredibly rich and caramely roasted almond praline. The benefit of using chocolate in your pralines is that the chocolate is already sweetened, so there’s no need to add additional sweeteners, specifically liquid ones, which would decrease the shelf life and stability. And, if you added dry sweeteners, like powdered coconut sugar, you’ll feel the grittiness of the sugar in the praline. Using a sweet chocolate, that’s been stone ground, means you get a super smooth praline thats sweetness is just right.

If you’re not already making your own chocolate, I’ll give you an alternative method to making this praline using simple, easy to find ingredients.

Moist Brownie Disc  

The importance of a long shelf life carries through every element of this bonbon and, in the brownie element, I needed to remove the water, but retain the moist consistency of the brownie. After testing a few different ways of accomplishing this, I landed on the one that kept the balanced flavour and consistency of the brownie without going over the top using dates or nut butters. This brownie element is so good on its own, but also pairs amazingly well with the roasted almond praline.

Texture 

So, we have the creamy, sweet praline and the chewy, moist brownie, but what about a little crunch? The simple addition of a well roasted almond and dash of sea salt flakes was all that was needed to make this bonbon sing! I want to emphasise ‘well roasted’ as almonds that you buy pre roasted are not well roasted. We want it to be dark, but not burnt (obvs) and that’s a fine balance. If you hit it under the dark mark, it’ll lack flavour. If you go over, it’ll be burnt. I’ll teach you how to hit the ‘dark mark’ every time.

Cleaning & Polishing Moulds

This might seem like an obvious point, but caring for your professional moulds is very important. The way you care for them will ensure longevity of the mould and a brilliant, mirror shine on the chocolate.

Shelling & Capping

No matter how much experience you have in this, you can always refine your technique and learn something new. My technique for both these applications has changed over the years, and now I cap by applying chocolate to the back of the mould, rather than using an acetate sheet. It’s quick and easy once you know some little tricks and get some experience under your belt.

How Does It Work?