Chocolate Bonbon 2 Days
You will learn how to melt, temper, and crystallize chocolate manually,
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Master the foundation of professional chocolate work in this essential hands-on class. You will learn how to melt, temper, and crystallize chocolate manually, achieving that perfect shine, snap, and smooth texture every time.
You’ll also discover how to mold and decorate chocolate, create simple fillings, and understand how temperature affects the final result.
You will learn:
- Chocolate tempering and crystallization
- Molded and enrobed chocolate techniques
- Preparing nut pralines
- Pistachio praline preparation and applications
- Ganache preparation and emulsification
- Marshmallow preparation and chocolate applications
- Truffle preparation and finishing
- Enrobing and coating techniques
- Professional finishing, storage, and presentation
Bonbon Flavors Covered
What you'll learn exactly
01
Pistachio Praline
02
Twix
03
Praline Enrobing
04
Coffee Ganache Bonbon
05
Honey Marshmallow Chocolate
06
Almond Rocher
07
Chocolate Truffle
Local & International Experience with Chef Issam Antar
With over 25 years of experience, Issam Antar is responsible for overseeing all aspects of pastry and dessert production.
He leads a team of bakers and cooks in developing innovative recipes, sourcing high-quality ingredients, and ensuring every creation meets the highest standards of excellence.
His expertise combines creativity, precision, and a deep understanding of the craft, delivering exceptional quality in every product.
