In this free online class by Chef Melissa Coppel, explore the answers to three key questions you should know about this fundamental enrobed bonbon step:
If your enrobed bonbon fillings are always sticking to the guitar, are difficult to coat in chocolate, have bent corners, or develop fat bloom, this short 20-min course will reveal how chablons can become your best ally.
Chef Melissa will walk you through all the steps in detail—from framing your guitar sheet for your bottom chablon, to pouring and coating your filling to make them perfectly square.
Check out the class book to find all the tools, temperature tricks, and tips Chef Melissa Coppel uses to achieve clean-cut enrobed bonbons.
Start your enrobed bonbon journey today!
Melissa Coppel’s Chocolate and Confectionery School is globally recognized for redefining pastry education with its online, hands-on, and live classes. Every course is designed to give pastry lovers, home bakers, and professionals the knowledge to create world-class desserts and chocolate confections — wherever they are.
CHEF COURSES
