Mastering Molded & Enrobed Bon Bons: A Two-Day Intensive

Join us for an immersive two-day journey into the art of bon bon production, where we will explore the techniques, tools, and creative processes behind crafting exquisite molded and enrobed confections. This hands-on course is designed for chocolatiers and passionate confectionery enthusiasts eager to refine their skills and gain a deeper understanding of couverture, tempering, ganache formulation, and decorative finishes.

Throughout this class, we will guide you through pairing our couverture line with complementary flavors, incorporating textural elements, and mastering professional finishing techniques. You’ll gain essential skills in hand tempering, airbrushing molds with cocoa butter, using specialized equipment like the Selmi tempering machine and guitar cutter, and perfecting the balance between aesthetics and flavor in your creations.

•  Introduction to Couverture & Flavor Pairing
  • Understanding our couverture line: characteristics and applications
  • Tasting session and discussion on complementary flavor profiles
• Mastering Tempering Techniques
  • Hand tempering demonstration and hands-on practice
  • Using a Selmi tempering machine and enrobing belt
• Creating the Perfect Centers
  • Ganache formulation: balancing fat, sugar, and texture
  • Slab ganache preparation and handling
  • Praline paste fabrication and its role in bonbon making
• Shell Molding Techniques
  • Preparing and conditioning polycarbonate molds
  • Airbrushing molds with crystallized cocoa butter for color and shine
  •  Shell molding and filling techniques for precision and consistency

• Demystifying Enrobing
  • Preparing centers for enrobing
  • Using the enrobing belt for smooth and even coating
  • Exploring textures and layers within enrobed bonbons
• Guitar Cutter Mastery
  • Cutting slab ganache with precision
  • Layering flavors and textures for complex bonbon compositions
• Artistic Finishing Techniques
  • Decorative applications for enrobed products: drizzling, dusting, transfer sheets and tool embellishments
  • Advanced cocoa butter decoration for molded bon bons
• Final Showcase & Tasting
  • Presentation and packaging considerations
  • Guided tasting and critique session
  • Q&A and troubleshooting common challenges