Learn how to make an epic praline filled easter egg this year!
Livestream Class Recording
£29
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Alexandra Redmond
16. October, 2022.
Amazing experience day with Amy, she has great knowledge and experience and teaches with generosity, kindness and patience. I highly recommend this experience day. Thank you Amy.
Claire Clarke
27. September, 2022.
I've attended several of Amy's classes both in-person and online and I've thoroughly enjoyed the classes. Amy's recipes, attention to detail, and outstanding knowledge, teamed with the friendly and supportive atmosphere that she creates makes the experience absolutely brilliant. I very much recommend attending one of Amy's classes.
Ana Aleksejeva
25. September, 2022.
I have attended two days Bonbons Intensive class which was an amazing experience! Amy is very knowledgeable, gave us so much information and tips on how to do shelling, capping, how to pair flavours, what to avoid when making bonbons, where to purchase ingredients and equipment and much more. I think this is a must to attend class for all the beginners and also for those who already have a bit of experience in making bonbons. I was very pleased with the result after the class, bonbons looked amazing and sooo delicious. Thank you Amy so much for these amazing two days!
steph buck
13. July, 2022.
Amy was such a fun teacher, chef, personality! Being 💯 new to her innovative brilliance with chocolate and the general concept of how to create flavor layering😬, Amy skillfully created an exciting duo session that suited the skills of my vegan chef friend and myself. When you book a private or small group session, know that you should allot some time to explore the beautiful countryside before or after your session with Amy!
Amy Ell
6. July, 2022.
Learn how to make your own Easter Egg
Last year we made colourful, marbled easter eggs filled with chocolate truffles. This year we’re making this
incredible praline filled egg with nutty goodness and a real Wow factor!
Make Your Own Easter Eggs
What you’ll learn…
How Chocolate Shells Are Made
Chocolate shelling is used throughout professional chocolate making to make thin (or thick) chocolate shells to fill with all sorts of things. In this case, we’re going to layer the shells with a praline. In other cases, they could be filled with candy, truffles, mini eggs and so on. Alternatively, they can be left hollow, like back in the day 🙂
We’ll cover to how to shell the 100mm egg mould that I’ll be using in this class, but you can use any size mould for this. You just need some space inside for spreading the praline.
Praline Filling
This is an easy and fun filling for the eggs – something a little different from your run of the mill Easter Egg. We’re going to create a thin layer of praline inside if the shell and then cover it in chocolate. It creates that “how did they do that” vibe and it’s absolutely delicious! You can use any nut butter and any shade of chocolate for this filling.
Finishing Touches
After the egg shells are filled, we need to fuse the two halves together like pros and then finish it off so it looks as good as it tastes. For these eggs, we’re going to roll them in a caramel chocolate and finish them off with a fun chocolate Easter stamp.
All chocolates are dairy, wheat, gluten and refined sugar free.
