Temper, Cast, Fill, & Enjoy
This class will be held at Mon Paris Patisserie in Burnaby (see map). Cost is $180 per person, which will include the bon bons you make, recipes, literature, and coffee/tea for refreshments.
Join me as I host a class on chocolate bon bon making, where we will cover:
How to temper chocolate: You get a chance to temper yourself using the seeding method, and watch a demo using the marble method.
How to paint/spray and cast (create a shell), fill, and cap your bon bon molds. You will get a chance to practise all of these techniques yourself. We will be using milk chocolate for our shells.
Watch a demo of 1 ganache and 1 caramel making, with recipes for you to take home. Ganache and caramel will include dairy.
You will receive some notes to take home with you, as well as 2 molds worth of your own creations to take home and share!
You will register for the class at the Mon Paris Patisserie Website.