Chocolate Bonbons & Confectionary – 2 days 22nd 23rd September 2022

Chocolate Bonbons & Confectionary

Student will be taken through the process of creating moulded 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.

1. Salted Caramel
2. Mango Basil
3. Caramelised Honey Ginger, Gianduja Lime (cocoa pod)
4. Sous Bois
5. Raspberry Rose Crunchy Biscuit (Red Gold Dome)
6. Indonesian Pala Nutmeg Velvet Chocolate (Cut and Sprayed)
7. Galangal Muscovado
8. Passion Fruit Caramels
9. Chocolate Caramels
10. Chinese Litchi Tea Lollipops
11. Cornish Vanilla Fudge
12. Chocolate Fudge
13. Crunchy Macadamia (panning)
14. Hazelnut Orange (panning)
15. Decorative Dry Fruit Chocolate tablet Bars
16. Caramelised Pecans snacks
17. Red Date Malakoff Bars
18. Nougat Montelimar

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