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Whisky & Pecan Molded Bonbons by Ramon Perez
CHEF

Ramon Perez

Ramon Perez

DURATION

34 minutes

PRICE

Whisky & Pecan Molded Bonbons

$79 (USD)

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COURSE

On Demand Recipe

Whisky & Pecan Molded Bonbons



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!

PROGRAM

 

  • How to Make Chocolate Shells Using a Tempering Machine
  • Suntory Toki Whisky and Wildflower Honey Ganache Recipe
  • Pecan Praliné Recipe
  • Chocolate Spraying Techniques (different PSI and spray gun recommendations)
  • Spray Chart
  • How to Close Your Chocolate Shells

 

What is included in this On-Demand class?

  • Lifetime access to the class video.
  • Recipe book in PDF format, including detailed methods, shelf life, and percentages 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.
  • Tested recipes and formulations (we check all our recipes with an AW meter for an accurate shelf life).
  • Full email and forum support.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools, and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe 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.