Incredible Bonbons: Learn to Mix Flavors and Colors in Chocolate

You’ll master professional techniques in contemporary pastry, artistic chocolate making, applied color theory, chocolate tempering, advanced decoration, and product preservation—combining creativity with technical skills to craft visually stunning and delicious desserts and bonbons.

This course is geared toward those with some background in pastry or chocolate making, covering intermediate to advanced techniques. You don’t need to be an expert, but basic experience is recommended.

You’ll need quality chocolate, cocoa butter, molds (both polycarbonate and silicone), an immersion thermometer, spatula, marble surfaces, brushes, sponges, and optionally an airbrush. Gloves, masks, and packaging materials are also recommended.

The course teaches techniques like mold polishing and cleaning, applying colored cocoa butter, using sponges and brushes, dripping methods, airbrush painting, and ways to achieve a professional shine on bonbons and cakes.

You’ll learn color theory, how to use the color wheel, mixing fat-soluble pigments, applying warm and cool tones, and pairing colors with flavors and emotions to create innovative and eye-catching chocolate designs.

Polycarbonate molds produce shinier, more professional-looking bonbons, while silicone molds are flexible and easier to unmold but may yield less uniform results. The course explains when and how to use each.

Yes, the course covers how to identify, prevent, and fix defects like fat bloom and sugar bloom, ensuring your chocolates keep their shine, texture, and quality during storage and presentation.