✅ 4 FULL LESSONS totalling more than 20 hours and focused on all the details to achieve stable and beautiful results!
✅ Step-by-step guide for creating 20 different bonbon designs
✅ 28 filling recipes
✅ Access to a private course group for feedback, troubleshooting and sharing our successes
✅ Unlimited access to the recording of each lesson
✅ A digital graduation diploma (upon request)
✅ A LOT of useful insights.
Throughout the course, I will be sharing all my experience, methods, and advice to achieve “Max Shine”.
There is no “magical ingredient”, but there is a set of skills and knowledge that I will share with you to ensure that you will always have “Max Shine”.
✅ Duration of each lesson: 5 hours
✅ Lessons are recordings of the online live course
✅ Total duration: 20 hours
Price: 2.225 Danish Kroner (appr. 299 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.
Equipment:
Basic equipment for the chocolate kitchen. Chocolate melters, coolers, tempering machines, etc.
Ingredients:
Chocolate and how to choose it
Polycarbonate moulds. How to choose a selection of moulds for your production needs. How to clean, store and prepare them.
Theory of chocolate and crystal structure of cocoa butter:
What is chocolate and what are the different types of it
What is tempering and why it is needed
Effect of the temperature and moisture on the chocolate
Different methods of tempering and science behind it:
Tabling method
Seeding method
Tempering with cocoa butter silk and how to produce make our own cocoa butter silk
What is shine on pure chocolate bonbons and how to achieve Max Shine
Practical part:
Making Max Shine bonbons with pure dark, white chocolate, and “zebra” effect
Ganache preparation (please be aware that this course is not about fillings, therefore information and time dedicated to the preparation of fillings will be limited. But we are going to prepare a couple of ganaches together)
Recipes Lesson 1:
Basic Dark chocolate ganache
Basic Milk chocolate ganache
Basic White chocolate ganache
Equipment for airbrushing:
Airbrush, spray gun, compressor
Ingredients:
Cocoa butter, colorants, pre-colored cocoa butter.
Max Shine with colored cocoa butter:
Color theory, moulds, temperature, timing, reflection
Practical part:
Coloring of pure cocoa butter
Tempering
Creating different designs with colored cocoa butter, single-colored and color combinations
Working with sponges, brushes, masking tapes, airbrush, and velvet effect
Tempering the chocolate with chocolate melter
Moulding with chocolate
Recipes Lesson 2:
Vanilla Ganache
Blueberry & Lavender Ganache
Lime & Basil Ganache
Lemon & Honey Ganache
Extra Dark chocolate Ganache
Pear & Vanilla Ganache
Rose & Green tea Ganache
Mango & Passion fruit Ganache
Ingredients:
Sparkling powders
Practical part:
Mixing unique shades of cocoa butter, working with sparkling powders
Creating different designs with sponges, stencils, brushes, airbrush, and multi-colored cocoa butter
Tempering the chocolate with a tempering machine
Moulding with chocolate
Recipes Lesson 3:
Cinnamon Ganache
Bergamot, Lemon & Rosemary Ganache
Coffee & Cardamom Ganache
Forest berries Ganache
Coconut & Vanilla Ganache
Hazelnut Ganache
Blueberry & Yoghurt Ganache
Peanut Ganache
Ingredients:
Natural pre-colored cocoa butter, natural colorants for coloring your own cocoa butter
Practical part:
Working with pre-colored cocoa butter, coloring cocoa butter with natural ingredients
Creating different designs with sponges, brushes, airbrush
Molding with white chocolate
Recipes Lesson 4:
Matcha & Milk Ganache
Raspberry, Vanilla & Rose Ganache
Black sesame & Passion fruit Ganache
Date & Orange blossom Ganache
Mango & Almond milk Ganache
Greek yogurt Ganache
Raspberry & Dark chocolate Ganache
Polycarbonate moulds. How to choose a selection of moulds for your production needs. How to clean, store and prepare them.
Theory of chocolate and crystal structure of cocoa butter
Different methods of tempering and science behind it
Moulding with different types of chocolate
Working with sponges, brushes, masking tapes
Working with an airbrush
Detailed information on airbrushing equipment
Creating different designs with sponges, stencils, brushes, airbrush and multi-colored cocoa butter
Tempering and moulding with a tempering machine
Coloring cocoa butter with natural ingredients
Creating different designs with sponges, brushes, airbrush
To recreate designs and recipes from the class you will need – polycarbonate moulds, chocolate, fruit purees, different sugars, and other traditional ingredients used in artisan chocolate making. Detailed information will be provided during the class.
⚠️ Please note that all transactions are final and CAN NOT be exchanged or refunded after you have accessed the class due to the fact that all my classes are digital.
If in doubt about anything – better ask first 🙂
✅ After your payment is completed you will get unlimited access to the class's materials ( video and text files).
2.225 Danish Kroner (appr. 299 EUR/315 USD)