Apricot Ylang Ylang Bonbon Recipe

Master Chef Josep Maria Ribé’s modern take on the Belgian Manon bonbon with his Apricot Ylang Ylang Bonbon Recipe.

In this 47-minute class, Chef Ribé transforms this butter lover’s dream into a sophisticated molded bonbon featuring a rich filling of fresh ylang-ylang, apricot, and citrus gel.

In this class, you will learn essential, professional techniques for flawless bonbon execution:

• Pre-Crystallization or tempering of Cocoa Butter Colors. Learn two key methods: the cold surface technique and the creamy cocoa butter (or ‘cocoa butter silk’) seeding technique.
• Decoration Mastery: Master decorating molded bonbons with beautiful strokes of yellow and orange cocoa butter paint and delicate spray dots.
• Essential Theory: Get a detailed understanding of Solid Fat Content (SFC) and how to calculate it for perfect fat-based fillings every time.

Don’t miss the opportunity to learn Chef Ribé’s precise and eloquent teaching style.

Enroll now and perfect your bonbon formulation with Josep Maria Ribé’s Apricot Ylang Ylang Bonbon Recipe!