Enrobed Bonbons – 109

We will cover every step of the process to get the beautiful enrobed bonbons: From how to perfectly emulsify you ganache recipes, to the pre crystallization of the fillings, how to properly do a bottom and top chablon, then how to perfectly cut them using guitar. We will finish them both ways: hand dipping them or coating them using an enrobing machine. All bonbons will have beautiful and simple decorations.

We will discuss as well how to pack, freeze and ship your chocolate bonbons.