It’s recommended that you have experience working with chocolate before attending this class.
Date: 14th August
Time: 2pm – 3:30pm U.K
Price: £29
Livestream Class
Ready To Make Beautifully Designed 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
This class is more technical and multi-faceted than the Fundamentals or Soft Centres classes. It will open your mind and expand your creativity by teaching you new skills around working with chocolate to create stunning bonbons.
We use Stone Ground chocolate in various applications; shelling moulds, making layers inside the bonbons and capping. White, Milk and Dark Chocolates all have different viscosities and therefore need to be worked with in different ways and understood in their own right.
We’ll be using naturally coloured cocoa butters and stone ground chocolates in this class to create gorgeous chocolate shells.
Elements covered in this class …
Bonbon Design
Each bonbon class covers new design techqniues using easy to find tools, like paint brushes and sponges, and naturally coloured cocoa butters. For this class I am using a Chocolate World 2116 mould, which is a larger capacity mould, 13g to be exact. This gives us more decorating space, but also more internal space for layering. In this class, we’re keeping the design simple by splattering with gold and then coating with a deep copper colour. We’ll be talking a little about colour mixing in this particular class. No promises, but I might cover a few different designs in this class.
Maple Caramel
The first layer in this bonbon is a maple caramel. It’s important to get the consistency right on this so that it’s soft and gooey, but also firm enough to hold the cashew praline layer without being ‘crushed’ by it. In terms of flavour combining, maple and cashew are best friends when paired correctly. This is a great bonbon for people who prefer sweeter chocolates and sells very well on my Market Stall.
Cashew Praline
Pralines are easy to make at home or work, and can be done in a few different ways depending on the tools and equipment you have available to you. We’ll be making this cashew praline in the stone grinder for a silky smooth finish. If you don’t have a grinder, we’ll discuss alternative options. Coming back to the relationship between maple and cashew, we want the nuts to have a medium-dark roast, without crossing over into burning them, and balancing that out with the right sweetness and aromas.
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?
- After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
- You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
- While I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
- You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
- Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class. You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace. Of course, you have all recipes and a recording of the class to refer back to whenever you want.
