Chef Chocolatier and consultant in Beverly Hills, United States

Kriss Harvey


What's included?

  • 1h 20 min of HD video
  • 5 recipes
  • 27 lessons
  • Recipe book
  • Course certificate


English (VO), Spanish.English, Spanish, Italian, French, German, Portuguese.


Watch Intro Video
Presentation

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.

bonbons

Course curriculum

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
bonbons

Instructor

Chef Chocolatier and consultant in Beverly Hills, United States

Kriss Harvey

Kriss Harvey studied under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, he moved to Paris, where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and M.O.F. Emmanuel Ryon of École Gastronomique Bellouet Conseil. He continued his international experience training with Pastry Chef Oriol Balaguer. He also studied with M.O.F. chocolatier and confectioner, Pierre Mirgalet. Throughout his career, Kriss Harvey assumed pastry positions at some of America’s finest establishments, including The Ritz-Carlton Pentagon City, The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago, Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas, and the SLS Hotel at Beverly Hills before making chocolate his sole purpose at andSons Chocolatier, Beverly Hills, CA.

Social proof: reviews

5 star rating

Great course. Highly recommend.

Erika K

Kriss Harvey was born to teach. He explains what he is doing and why in a straightforward and clear way. I would highly recommend this course.

Kriss Harvey was born to teach. He explains what he is doing and why in a straightforward and clear way. I would highly recommend this course.

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5 star rating

Loved this !!

Conan G

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

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

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5 star rating

Excellent

Kay C

Chef Kriss Harvey gives excellent step by step instructions. He is easy to follow and I love the extra tips he gives. Love the video and the downloadable fil...

Read More

Chef Kriss Harvey gives excellent step by step instructions. He is easy to follow and I love the extra tips he gives. Love the video and the downloadable file. I loved Chef Harvey’s Salted Caramels and Pâte de Fruit was excellent too. I hope Chef Harvey does more courses!

Read Less

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Frequently Asked Questions

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    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.

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