Intermediate & Advanced
Date: 2nd October
Time: 4pm – 5:30pm U.K
Price: £29
Livestream Class Recording
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
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.
Chocolate Caramel Ganache
This is a long life, shelf stable ganache using my base all natural caramel recipe and method. The result is a gooey, rich caramel ganache full of chocolate depth and it’s really easy to make. It goes perfectly with the peppermint disc and is a best selling bonbon on my stall and in my online shop.
Peppermint Brittle
I make 99% of my chocolate staples from scratch – obviously not the beans and butter, but the inclusions, textures, garnishes…- and this peppermint brittle has become a rising star of my chocolate cupboard. Just as is, it’s amazing. Dip it in chocolate and it’s ridiculous. Add it to a bonbon with a dark chocolate shell and a peppermint ganache and it’s a party! You get the crunch, the fresh mint flavour and that gorgeous green colour popping through when you bite into it.
Peppermint White Chocolate Disc
When composing a new bonbon, I always consider the various textures in the bite. This one needed a crunch element as the ganache is gooey… and mint calls out for crunch. This white chocolate peppermint disc is a great base recipe for any type of crispy disc you might like to add to your bonbons. Swap the brittle out for granola, candied nuts, sweet biscuits… there’s no limit to the possibility.
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.
- At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
- 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.
