DURATION

5 hours

PRICE

$400 (USD)

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COURSE

On Demand Class

Enrobed Bonbons


So you want to master enrobed bonbons? You've clicked on the right class!

In this comprehensive class, Chef Melissa Coppel covers everything you need to know to make:

-Impeccably coated bonbons.

-With delicious ganaches.

-And a flawless finish.

Here you will discover every step of the enrobed bonbon-making process: from how to perfectly emulsify your ganache recipes, pre-crystallize your fillings, and properly make a bottom and top chablon, to how to cut them with a guitar.

Perfect your enrobing skills! Chef Melissa will finish the bonbons you make in this class by hand-dipping them or coating them with an enrobing machine.

The six enrobed bonbon recipes in this class will have beautiful and simple decorations, so they're production-friendly and great for beginner to advanced-level chocolatiers.

Other important topics such as how to package, freeze, and ship your chocolate bonbons will also be covered by Chef Melissa.

Enroll now and discover how to make flawless, delicious Enrobed Bonbons!

PROGRAM
  • Vegan Lemon Ganache with Blueberry Pâte de Fruits, enrobed in 68% dark chocolate.
  • Brown Butter Ganache and Hazelnut Marzipan hand-dipped in 47% milk chocolate.
  • Vanilla Bean Ganache and Raspberry Caramel, coated in 68% dark chocolate.
  • Lychee Tea Ganache with a Pistachio Duja, enrobed in 68% dark chocolate.
  • Raspberry Lychee Rose Ganache, enrobed in 68% dark chocolate.
  • Caramelized Hazelnut with Crunchy Gianduja.

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.