✅ How to make 5 different 2 and 3-layered fillings for bonbons including:
• Pate de Fruit
• Reductions
• Caramel

✅ How to combine different tastes
✅ 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:

✅ Peach & Jasmine Cheesecake
Peach & Jasmine pate-de-fruit, Peach cheesecake ganache

✅ Lemon & Rosemary
Rosemary reduction, Lemon caramel with Honey, Rosemary & Lemon ganache

✅ Pineapple & Mango
Pineapple reduction, Pineapple & Mango ganache, Mango popping layer

✅ Citrus & Basil
Yuzu, lemon, lime pate-de-fruit, Basil ganache, Lime croustillant

✅ Grapefruit & Whipped marzipan
Marzipan whipped marshmallow, Grapefruit ganache

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

✅ Duration: 4 hours 50 min
✅ Recording of online live class

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.