Theme: The Art of Fine Chocolate Bonbons

Objective:

To master advanced techniques in chocolate confectionery, including tempering, molding, enrobing, and crafting sophisticated fillings. Participants will explore flavor balance, texture contrasts, and artistic finishes while creating four signature bonbons.

Bonbons to be Crafted:
1. Raspberry Caramel Bonbon
o Dark chocolate shell
o Raspberry-infused soft caramel center
2. Hazelnut Praliné Bonbon
o dark chocolate coating
o Homemade hazelnut praliné with crunchy texture
3. Arabic Coffee Ganache Bonbon
o Infused dark chocolate ganache with gahwa spices (cardamom, coffee)
o Marbled chocolate finish

What’s Included:
• Printed recipe booklet
• Chocolate bonbon box (12 pieces) made during the class
• Certificate of participation signed by the Executive Chef

Instructor: Executive Pastry Chef
Duration: 1 day
Level: Intermediate to Advanced
Language: English