Glossy Molded Bonbons Class programs are the ultimate benchmark for any serious chocolatier, as achieving a mirror-like finish requires a flawless synergy between physics and chemistry. In this extensive 8-hour and 29-minute on-demand masterclass, Chef Melissa Coppel provides a comprehensive deep dive into every variable that contributes to the perfect chocolate sphere. Joining this Glossy Molded Bonbons Class means mastering the technical protocols of mold preparation and temperature control, ensuring that your final products possess that professional snap and radiant shine that characterizes high-end artisanal chocolate.
The structural integrity of a chocolate bonbon is determined long before the shell is cast. This Glossy Molded Bonbons Class explores the critical importance of filling formulation, specifically focusing on Aw (water activity) values and their direct impact on shelf life and food safety. You will learn to engineer diverse textures, from silky ganaches and light mousses to innovative vegan alternatives, all while maintaining the precise balance of fats and solids required to prevent fat bloom or leakage over time. Chef Coppel guides you through the systems of ingredient stabilization, allowing you to create complex flavor profiles that remain fresh and stable for commercial distribution.
Visual impact is the primary differentiator in modern confectionery, and this Glossy Molded Bonbons Class dedicates significant time to the art of chocolate decoration. You will learn the professional methods for cocoa butter color creation, mastering the tempering of pigments to ensure vibrant, non-fading results. This module of the Glossy Molded Bonbons Class provides advanced training in airbrushing, spraying techniques, and stenciling, teaching you how to layer colors and textures to create a 3D effect on a 2D surface. These artistic systems are designed to be repeatable and scalable, ensuring that your artistic vision can be translated into a high-volume production environment.
A world-class product deserves a world-class delivery. In the final stages of the Glossy Molded Bonbons Class, Chef Melissa Coppel addresses the often-overlooked logistics of professional packaging. You will learn how to choose and design packaging that not only protects the structural integrity and Aw values of your bonbons during transport but also enhances the unboxing experience for the luxury consumer. By the end of this Glossy Molded Bonbons Class, you will have acquired a complete technical toolkit that spans from the molecular level of the ganache to the aesthetic finality of the retail-ready box.
Molded Bonbons
Techniques
What is included in the class?
Recommendations and rules:
CHEF COURSES
