Whisky & Pecan Molded Bonbons by Ramon Perez

Take your best sip of Suntory Toki and transform it into this Whisky and Pecan Molded Bonbon by Chef Ramon Perez.

The meaty notes of this bonbon’s Pecan Praliné merge beautifully with a Whisky and Wildflower Honey Ganache, featuring dry and aromatic flavor notes.

He will teach you how to make chocolate shells in the tempering machine, give you his spray gun recommendations, and give you pre-crystallization tips to help you achieve bonbons that stand out for their exquisite flavors and presentation.

Finish this class mastering a sophisticated decoration made with bronze and black cocoa butter colors.

Make Chef Ramon Perez’s Whisky and Pecan Molded Bonbons today. Merge the best whisky and chocolate tasting experience into one!