Student will be taken through the process of creating molded and enrobed Chocolate bonbons and bars, finishing
with various Spraying and handwork techniques including chocolate confectionary items as fudges, Caramels,
Panning Techniques, Nougat Montelimar. Caramelized Nuts and Lollipops.
- Salted Caramel
- Mango Basil
- Caramelised Honey Ginger, Gianduja Lime (cocoa pod)
- Sous Bois
- Raspberry Rose Crunchy Biscuit (Red Gold Dome)
- Indonesian Pala Nutmeg Velvet Chocolate (Cut and Sprayed)
- Galangal Muscavado
- Passion Fruit Caramels
- Chocolate Caramels
- Chinese Litchi Tea Lollipops
- Cornish Vanilla Fudge
- Chocolate Fudge
- Crunchy Macadamia (panning)
- Hazelnut Orange (panning)
- Decorative Dry Fruit Chocolate tablet Bars
- Caramelised Pecans snacks
- Red Date Malakoff Bars
- Nougat Montelimar
Subject: TWO Day Advanced Bon Bon Masterclass with Martin Chiffers