Temper, Cast, Fill, & Enjoy
This is a chocolatier class I will teach through Mon Paris Patisserie pastry and chocolate shop in Burnaby, BC (see map). Cost is $180 per person (purchased through Mon Paris Patisserie), which will include the bon bons you make (approx. 40) as well as recipes.
Please Note: this is not a bean to bar chocolate class, as we will use couverture chocolate to create the bonbons. This is a chocolatier class taught through Mon Paris Patisserie.
We will cover:
How to temper chocolate: You get a chance to temper yourself using the seeding method, and watch a demo using the marble method.
How to paint/spray and cast (create a shell), fill, and cap your bon bon molds. You will get a chance to practise all of these techniques yourself. We will be using milk chocolate for our shells. You will learn hand painting as well as spray gun finishing.
Watch a demo of 1 ganache and 1 caramel making, with recipes for you to take home. Ganache and caramel will include dairy.
You will register for the class at the Mon Paris Patisserie Website.