Chocolate is polymorphous delight. Fashioned into smooth fillings before being rolled, dipped, and molded, bonbons present the flavors and textures of chocolate at its most refined. In this class students will review the basics of chocolate tempering and an array of fillings and confections for use in truffles, molded pieces, and enrobed ganache. Recipes will include bonbons prepared with simple ganaches such as banana, pistachio, and passion fruit, as well as gianduja, soft caramel, and praline cream. Professionals, $100 | Students & Alumni, $60.
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