Thai Bonbons

Molded bonbons and chocolate ganache lesson

Description

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 “Thai” ganache will not leave anyone indifferent by its combination of salty soy sauce, spicy ginger and sweet chocolate.
 
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 close the bottom of bonbons.
Inventory
  • Polycarbonate molds
  • Pastry bag
  • Gun
  • Stewpot
  • Spatula
Ingredients
  • Chocolate
  • Lime puree
  • Ginger water
  • Soy sauce
  • Cocoa butter
  • Glucose Syrup
  • Clarified Butter
  • Lemon Zest
  • Lemongrass powder
Thai Bombon
46:01
Preparation of cacao butter
00:08
Molds painting
06:17
Tempering chocolate and molding
14:11
Clarified butter
24:23
Bonbons filling
36:34
Closing the bonbons
40:25
Taking the bonbons out of molds
43:38
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.

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