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Upcoming Events

Guittard Guest Chef Series

Molded Bon Bon Techniques

Chef Ewald Notter
Molded Bon Bon Techniques

This course has been temporarily postponed. Please check back soon for rescheduled date!

This course has been temporarily postponed. Please check back soon for rescheduled date! 

About This Course

In this course, Chef Ewald Notter will walk students through the technique, science and art of the bonbon craft. During this two-day course, you will work on a variety of palate-pleasing chocolate bonbons made of soft and medium-textured ganache as well as gianduja and caramel. Students will also explore and learn classic and modern techniques of finishing these chocolates to achieve stimulating and appetizing appearances.

About Chef Ewald Notter

Master Chef Ewald Notter is renowned for his award-winning confectionary showpieces. The first pastry professional inducted into the Pastry Art and Design Hall of Fame, his numerous accolades include National and World Pastry Team Champion and Pastry Chef of the Year. He took a Gold Medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work. He was honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.

While still actively teaching in various parts of the world, Ewald also has recently partnered with Sarah Doud on Dote Coffee Bar in Bellevue, Seattle where chocolate and coffee are married creatively into confections.