Bonbon and truffles master workshop
Inventing and creating a unique bonbon or truffles for your own joy or as a personal gift is a passion that mixes physical sensations with craftsmanship. Corvinus University of Budapest, Faculty of Food Science offers a unique experience in chocolate.
Our 6-hour-long workshop is dedicated to both consumers and professionals who are interested in handmade chocolate processing, bonbon- and truffles preparation techniques.
- Most current theoretical background in the aspect of cacao: origin, varieties, cultivation, harvest and processing technology, sensory qualities, origin selection, fair trade with discussion.
- Practical introduction to cocoa beans, cocoa mass, cocoa butter, chocolate varieties, the annealing (pre-crystallization) procedures, preparation of pralines, as well as methods of preparing fillings and decoration.
- Preparation of 1 liqueur-, 1 spicy- and 2 traditional flavored bonbon, decorated with white chocolate, truffles in two flavors, chocolate bar molding and decorating.
- Additionally, short practical introduction to different classification and measurement methods in confectionary technologies (crystal size measurement, rheology, viscosity) is given during the course.
The bonbons and truffles prepared during the training can be brought home (box is supplied). At the end of the course everyone can create his/her own chocolate bar.