How to Create Award-Winning Molded Bon Bons

In this class you will learn to properly use colored cocoa butter in poly carbonate molds. Step by step instruction will be given on airbrushing molds to create beautiful finished pieces. Other techniques included will be how to create your own cocoa butter transfer sheets creating various textures and color compositions

“How To” Temper Colored Cocoa Butter
Various Chocolate Airbrushing Techniques
Molded Bonbon Making Techniques
Various Chocolate Decorations With Colored Cocoa Butter
3D Molded Product For Special Occasions

About Chef Jin Caldwell

Master Chocolatier & award-winning Pastry Chef, Jin Caldwell is the founder of JINJU Chocolates, Las Vegas, Nevada. Her career includes Chocolatier/Pastry Chef at Bellagio Hotel & Wynn Las Vegas Resort, Chocolatier EthelM’s Chocolate & Corporate Pastry Chef for Mars Chocolate North America. She holds the distinction of being the only female to be named “One of the Top 10 Chocolatiers” in the North America by Pastry Arts & Design publication. She led her team to a silver medal in the 2007 National Pastry Team Championship & competed at the 2006 World Ice Cream Cup in Rimini Italy, where she was awarded “The Best Frozen Entremets”. She won the Grand Championship title at the American Culinary Federation Culinary Challenge, with two “gold” and one “silver” medal.