Apricot and tonka bean bonbon

Lesson on molded bonbons with gorgeous double filling of chocolate ganache and toffee.


Hans Ovando
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

Course/lesson composition

Apricot and tonka bean bonbon
Tempering chocolate and molding


Video lesson on making molded bonbons. It is useful for those, who just begin to work with chocolate and bonbons and for those, who wants to broaden the variety of fillings. The ganache “Apricot-tonka bean” has a rich fruity taste with tonka bean flavor.
During this lesson you will learn how:
  • To paint polycarbonate molds with cacao butter;
  • To temper chocolate;
  • To make molded bonbons;
  • To make ganache on white chocolate;
  • To make toffee for bonbons;
  • To close the bottom of bonbons.

What is necessary

  • Polycarbonate molds
  • Pastry bag
  • Gun
  • Stewpot
  • Spatula
  • Apricot puree
  • Passion fruit puree
  • Peach paste
  • White chocolate
  • Cocoa butter
  • Glucose Syrup
  • Clarified butter
  • Sugar
  • Cream
  • Tonka bean
Apricot and tonka bean bonbon
  • Duration: 01:01:03
  • Author: Hans Ovando
  • Level: Medium
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