Bonbon Masterclass
Master how to craft the perfect bonbons
Full access to all online courses
What you will learn
Craft exceptional bonbons with Chef Ramon Morató.
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Chocolate Science
Learn shelf life, storage, and production essentials for perfect bonbons.
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Signature Techniques
Explore techniques from painting to enrobing, framing, and decorating.
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Bonbon Collection
Craft a 5-piece bonbon collection with diverse flavors and chocolate textures.
Discover your full lesson plan
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0. Intro & Theory
- Chocolate, Our Key Ingredient
- Water-based Ingredients
- Sugars
- Fats
- General Guidelines for Fillings
- Ganache Theory
- Pralinés & Giandujas
- Jellies, Pâte De Fruits & Other Liquid Fillings
- Marzipan Theory
- Cleaning Moulds, Painting, Moudling - Useful Tips
- Chocolate Coating - Main Guidelines & Possible Problems
- Storage of the Bonbons - Temperatures & Humidity
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1. Flavours of Andalucia
- Painting the Moulds
- Casting the Moulds
- Citrus Jelly
- Arbequina Olive Oil Interior
- White Chocolate, Earl Grey & Citrus Ganache
- Dosing the Fillings
- Closing the Moulds
- Unmoulding
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2. Dominician Republic & Rare Vanilla Bonbon
- Vanilla Infusion
- Dark Chocolate & Vanilla Ganache
- Framing the Ganache
- Cutting the Guitar
- Coating the Bonbons
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3. Honey, Rosemary & Pine Nut Bonbon
- Decorating & Casting the Moulds
- Liquid Honey Filling
- Honey & Rosemary Ganache
- Toasted Pine Nut Cream
- Closing the Bonbons
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4. Almond & Sobacha Bonbon
- Almond & Sobacha Filling
- Preparing the Bonbons' Foot
- Coating
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5. Marzipan, Lemon & Vanilla Bonbon
- Almond Marzipan Filling
- Lemon Vanilla Pâte de Fruits
- Preparing the Foot & Guitar Cutting the Filling
- Enrobing the Bonbons
- Stamp Decoration
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6. Conclusion
- Wrap Up
- Final Quiz
- Your Personalised Course Certificate
Questions?
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What will I be able to make after completing this course?
After completing this course, you’ll be able to craft a professional 5-piece bonbon collection with diverse flavors, textures, and stunning finishes. You’ll master techniques from painting to enrobing while understanding ingredient science, shelf life, and storage essentials to create high-quality confections that stand out in both taste and presentation.
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Do I need special equipment or ingredients?
A list of recommended ingredients and equipment is provided in the workbook preview. While it’s helpful to review in advance, you don’t need everything to get started—workarounds are often possible.
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Can I watch the lessons at my own pace?
Yes, you can watch the lessons at your own pace. The course is divided into short videos totaling around 2 hours, and you’re free to pause, resume, and revisit the content anytime during your access period.
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Can I ask questions during the course?
While the online courses don’t include a live Q&A, we’ve anticipated many common questions. The instructor addresses key tips and potential pitfalls in the videos, and the workbook includes a detailed troubleshooting section to guide you through the process.
If you experience any technical issues with your account or the website —such as problems with login or payment—feel free to contact us at digital_chocolate_academy@barry-callebaut.com.
