
Molded Painted Chocolate Bonbons
Learn to create attractive molded painted chocolate bonbons with a variety of caramel, ganache and praline fillings.
Chef Chocolatier and consultant in Beverly Hills, United States
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 Syllabus
Course Content







The precision, techniques and temperatures required to achieve molded chocolate bonbon success
What you'll learn
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

See what our Members are saying
the passion of teaching is perfect
I had a very great full opportunity to learn a very useful course
The best for understanding how to make chocolate bon bons
Excellent! Easy to understand and very useful tips!
Technique
It was all explained Very understandable ,with great passion and professionalism! Very inspiring!
Amazing
Straight to the point and easy to follow
AMAZING
I didnt know anything about making bonbon and now im not afraid to do it!
Meet your Instructor
Chef Chocolatier and consultant in Beverly Hills, United States
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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book

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Frequently Asked Questions
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What's included?
- 1h 20 min of HD video
- 5 Recipes
- 27 Lessons
- Recipe book
Available languages
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Level
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Very very good
The chef is amazing, thank you for this course. I am so happy to be a student here, could never have guessed it would be this amazing and teach me so much - and that said by someone who went to Le Cordon Bleu. It's what I always say, we don't know anything really. There's always a lot to learn