Apricot, Ylang Ylang, and Buttercream Bonbons by Josep Maria Ribé

In this 47-minute class, Chef Josep Maria Ribé (Director of the Chocolate Academy of Barcelona) puts his spin on a classic Belgian butter bonbon: the Manon. Ribé transforms this butter lover’s dream into a rich molded bonbon filled with a fresh ylang-ylang, apricot and citrus gel.

Through these added details, Ribé will walk you through 2 key methods that you can use to pre-crystallize your cacao butter colors: the cold surface technique and the creamy cacao butter (or “silk”) seeding technique. You will also learn how to decorate your molded bonbons with colorful strokes of yellow and orange cacao butter paint and delicate spray dots.

Chef Josep Maria will also touch on a key topic: Solid Fat Content (SFC) and how you should always consider it when making fat-based fillings to get the texture and taste you’re looking for in your bonbons.

Learn how to make your molded bonbon shells, paint them with simple tools, and spray them to make them stand out and tell your story. Don’t miss Ribé’s precise and eloquent teaching style. Enroll now!