Homemade Chocolate Candy: Truffles, Bonbons & More
Liz Gutman & Jen King
Class Preview
1:03
- In-depth Instruction; over 158 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Ganache
21:53
Meet professional chocolatiers Jen King and Liz Gutman, and learn more about the techniques covered in your class. Then dive right in as they show you how to make a smooth, luscious chocolate ganache that will form the basis for decadent truffles and other yummy stuff. Liz shows how to work with different kinds of chocolate, add flavor and troubleshoot any difficulties.
Chocolate Truffles
17:31
Continue working with ganache as Liz demonstrates how to make truffles, either by scooping or piping. Learn how to work with a piping bag, shape the truffles and coat them with cocoa powder or sprinkles.
Melting & Tempering Chocolate
29:16
Tempered chocolate has a smooth shine, a crisp snap and doesn't melt in your hands. Jen shows you how to temper chocolate like a pro to make candies and decorations that you can serve right away or store for later. The process is not as finicky as you might think -- patient stirring is the key!
Dipping & Enrobing
33:12
Everything tastes better dipped in chocolate: cookies, strawberries, ganache truffles, even bacon! Learn Liz's techniques for getting a perfect coating on any kind of tasty treat by dipping it in tempered chocolate. For more delicate items, enrobing is the way to go. Jen shows you how!
Molded Chocolates
15:09
Get fancy with your tempered chocolate by using molds to create fun shapes and even chocolate-on-a-stick! Jen discusses different types of molds and shows how to set up your workspace for efficiently piping your chocolate. Once your chocolate has set, it's ready to unmold and serve (or store). You can even make hot chocolate with it!
Filled Bonbons
21:26
With Jen's guidance, cover ganache centers with tempered chocolate as you create delicious filled bonbons. You'll learn to create the delicate outer chocolate shell, then fill your bonbons with ganache or the filling of your choice -- buttercream, jam or even peanut butter -- then cap them with more chocolate. Add luster dust at the beginning or end for a touch of elegance.
Chocolate 101
19:31
Liz and Jen explain how chocolate is made and some factors to consider when you're buying it for candy-making. Then learn a quick "cheater's chocolate" coating that's an alternative to tempering. Finally, learn how to embellish your chocolates with elegant transfers.
Achieve delicious results when you learn how to make chocolate candy with step-by-step guidance from Liddabit Sweets co-owners Jen King and Liz Gutman. Get started by making your best ganache yet and transform that ganache into tempting truffles. After that, melting and tempering chocolate is made easy with Jen and Liz’s tips for achieving a smooth shine and a crisp snap. Next, uncover the secrets to perfect chocolate-dipped cookies, strawberries and even bacon, and confidently mold chocolate into fun shapes. Then, master the classic bonbon, with a delicate chocolate outer shell and luscious fillings. Finally, learn all about how chocolate is made and what to consider when purchasing chocolate for candy-making.
Liz Gutman & Jen King
Jen King and Liz Gutman are the co-owners of Liddabit Sweets candy store in New York City and co-authors of The Liddabit Sweets Candy Cookbook, an IACP Cookbook Award finalist. They have also appeared on The Cooking Channel, Good Day New York and NPR's Splendid Table, and have written for Serious Eats and Fine Cooking, to name a few. You can find them online at liddabitsweets.com.
Bonus materials available after purchase