This masterclass begins with a deep dive into the science of flavor perception. Students will explore how aroma and taste interact in the brain, including the roles of ortho nasal and retro nasal smell, the influence of memory and expectation, and the psychological effects of color. Building on this, we explore the principles of taste balance — how sweetness, acidity, bitterness, salt, and umami influence one another. Participants are introduced to practical pairing logic, including both chemical and emotional frameworks. These include classic combinations, “One Step Further” twists on familiar pairings, amplified pairings that reinforce dominant notes, chain pairings that evolve across flavor links, and molecular pairings based on shared aromatic compounds. Emotional design is also addressed, with psychological pairing techniques aimed at evoking comfort, nostalgia, invigoration, or surprise.

Parallel to this, Chef Alexandre Bourdeaux and chef Nicolas Nikolakopoulos introduce the foundational principles of ganache formulation. Participants explore the roles and interactions of key ingredients—fats, sugars, liquids, and dry solids—and how each component contributes to the final texture, shelf life, and flavor expression of a ganache. Through live demonstrations and exercises, they learn how formulation choices directly influence the stability, mouthfeel, and sensory delivery of each recipe.

Using the Ganache Solution software, Alexandre and Nicolas show how to accurately balance recipes for optimal water activity, emulsification, and preservation, ensuring that flavor-forward bonbons can also meet professional production standards. Every student-created flavor combination is given the opportunity to be translated into a well-structured, technically sound ganache. Special attention is placed on refining each formulation not only for taste, but for texture, resistance to separation or crystallization, and long-term shelf stability. The goal is to transform each creative idea into its best possible technical version—reliable, replicable, and elevated in every way.

By the end of the course, participants leave with original ganache formulas, a flavor design toolkit, and a deep understanding of how to develop bonbons that are both technically sound and emotionally impactful.