Online Class: MOLDED CHOCOLATE BONBONS
Guillaume Roesz, executive pastry chef for North America, shares his chocolate expertise through this course designed to help professionals create beautifully molded chocolate bonbons with a variety of colors and decoration styles.
Guillaume Roesz, executive pastry chef for North America, shares his chocolate expertise through this course designed to help professionals create beautiful molded chocolate bonbons with a variety of colors and decoration styles. Learn how to temper Valrhona’s range of chocolates, including our unique INSPIRATION range. Explore the different ways to decorate your molded bonbons with cocoa butter, such as airbrushing, hand painting, etching, and using Valrhona Signature transfer sheets. Understand the various fillings the molded form allows such as, ganache, praline, soft caramel and pate de fruit. This course will give you the knowledge and confidence to put your own twist on the techniques you learned. The cost to enroll includes a digital class recipe book as well as access to an online forum to share ideas and discuss the content from the class after it has ended. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.
Objectives: •Learn proper shelling using different shaped molds and molding methods. •Discover how to make balanced ganaches and fillings using different types of chocolate, alcohol, pralines, fruit pureés, and such as unique flavor combinations. •Learn airbrushing, hand painting, etching, transfer sheets, and other unique techniques for decorating and texturizing -colorful eye-catching molded confections.