✅ Class with 2- and 3 -layered Christmas-themed fillings for bonbons
 
IN THIS CLASS YOU WILL LEARN:

✅ How to make 5 different 2-layer fillings for bonbons
✅ Pate de Fruit
✅ How pectin is used
✅ Fondant
✅ How to combine different tastes
✅ How to achieve vivid taste using one main taste
✅ How to make different textures in the fillings
✅ Shelf life and storage basics
✅ Role of different ingredients in a ganache
✅ Types and roles of different sugars in a ganache

WE ARE GOING TO PREPARE:

✅ Dulche de Leche – Espresso
Dulche de Leche & Espresso Ganache, Crunchy Layer with Walnuts

✅ Gingerbread Rolls & Mascarpone
Mascarpone cheese Ganache with Vanilla,  Crunchy layer with Gingerbread Rolls

✅ Cranberry – Marzipan
Cranberry Pate de Fruit, White chocolate Ganache with Marzipan

✅ Cinnamon Apples
Baked Apples Pate de Fruit, Cinnamon & Honey Ganache

✅ Peppermint
Peppermint fondant, Extra Dark chocolate Ganache, Crunchy layer with cocoa nibs

✅ This class is recommended to participants with any level of experience working with chocolate
⚠️ Painting and moulding of bonbons are not included in the class

✅ Duration: 5 hours
✅ Recording of the online live class
✅ Watch online when you want and as much as you want

Price: 662 Danish Kroner (appr. 89 EUR)
Please check the daily exchange rate for price in USD or other currencies.
Language: English

⚠️ PLEASE NOTE!!
Prices are in DANISH kroner.
When looking up the exchange rate for your preferred currency you might come across SWEDISH or NORWEGIAN kroner.
These are NOT the same currencies, so please be aware of this.