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Molded Painted Chocolate Bonbons

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  1. Chapter 1 – Course Presentation
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Meet your instructor
  5. What bombon?
  6. Recipe book (English, Spanish)
  7. Podcast episode with Kriss Harvey
  8. Share with the Community
  9. Chapter 2 – Introduction to Molded Bonbons
    Molded Bonbons: Key considerations
  10. QUIZ: Introduction
    1 Quiz
  11. Chapter 3 – Speculoos Bonbon
    Specoloos Bonbon: Presentation of ingredients and concept
  12. Painting the molds
  13. Shelling the molds
  14. Preparation of the speculoos filling
  15. Filling the molds
  16. Closing the molds
  17. Finishing and presentation of the Speculoos Bonbon
  18. QUIZ: Speculoos
    1 Quiz
  19. Chapter 4 – Fleur de Sel Caramel Bonbon with Valrhona Tanariva 33% Milk Chocolate
    Bonbon Fleur de Sel Caramel: Presentation of ingredients and concept
  20. Painting the molds
  21. Preparation of the Fleur de sel caramel
  22. Filling the molds
  23. Finishing and presentation of caramel fleur de sel bonbon
  24. QUIZ: Caramel
    1 Quiz
  25. Chapter 5 – Coconut Bonbon with Valrhona Opalys
    Coconut Bonbon: Presentation of ingredients and concept
  26. Painting the molds
  27. Preparation of the Coconut ganache and filling
  28. Finishing and presentation of coconut bonbon
  29. QUIZ: Coconut
    1 Quiz
  30. Chapter 6 – Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva 33% Milk Chocolate
    Caramel and Gianduja Bonbon: Presentation of ingredients and concept
  31. Painting the molds
  32. Preparation of the Tonka Caramel Ganache
  33. Fillling the tonka gianduja Bonbon
  34. Finishing and presentation of tonka caramel and gianduja bonbon
  35. QUIZ: Gianduja
    1 Quiz
  36. Chapter 7 – Cassis and Hazelnut Bonbon with Valrhona Tanariva 33% Milk Chocolate
    Cassis and hazelnut Bonbon with Valrhona Tanariva 33% Milk Chocolate: Presentation and preparation of the Blackcurrant Caramel Ganache
  37. Preparation of the Praline layer
  38. Painting the molds
  39. Filling the molds with blackcurrant ganache and praline
  40. Finishing and presentation of the Cassis and Hazelnut Bonbon
  41. QUIZ: Cassis and hazelnut
    1 Quiz
  42. Before you go
    Related courses
  1. Become a member
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Molded Painted Chocolate Bonbons QUIZ: Coconut QUIZ: Coconut

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