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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.

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 curriculum

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
Farewell

What you'll learn

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

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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Very thorough .
greg blanc

Well explained technical skills

spokojenost
Monika Sobotková

super, jednoduché, názorné

Molded Painted Chocolate Bonbons
Anna Viktorova

Loved this !!
Conan Garrett

Absolutely marvellous- explained simply a lot of things that i just wasnt getting right - perfect for beginners and amateurs

Love this Class
Lea Unland

Great class with amazing recipes!

Inspirational and Informative
Dana Bunn

Thank you! Please make more bonbon classes!

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.

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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
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Portuguese
Difficulty
  • Advanced

Ratings and Reviews

4.5
Avg. Rating
128 Ratings
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What's your experience? We'd love to know!
edvin osmani
Posted 7 days ago
Amazing

5 *

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Anna Viktorova
Posted 2 months ago
Molded Painted Chocolate Bonbons

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Monika Sobotková
Posted 2 months ago
spokojenost

super, jednoduché, názorné

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Mays Fall
Posted 2 months ago
❤️❤️❤️

I’m feeling happy when I get this course 😍😍

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Susan Bundy
Posted 2 months ago
Great class!

Informative, thorough and great explanations throughout the course. Would definitely recommend!

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Dana Bunn
Posted 3 months ago
Inspirational and Informative

Thank you! Please make more bonbon classes!

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Galina Hristova
Posted 3 months ago
everything is explained beautifully

thanks a lot for the wonderful explanation and practical part!!!

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inguna olsson
Posted 3 months ago
Very good

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Marta Mańczak
Posted 3 months ago
Good basics

This course have very interesting recipes for filling but I expected more variety in painting molds.

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murat gülçek
Posted 4 months ago
Not good

Very very simple lesson. Kriss didn’t teach good and detail.

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