Spiced Praliné Enrobed Bonbons

These bonbons are filled with a delicious spiced praliné. The spices are very well balanced with the sweet and milk chocolate praliné. You will also learn how to enrobe these bonbons with Callebaut® Brazil single origin.
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This course is for most chefs

Watch Time: 6 mins

Philippe Vancayseele

“Food is not only to survive but also to enjoy, discover, the curiosity and passion of what we create.” Philippe Vancayseele built his career training alongside the best Belgian chocolatiers before becoming the head of the Chocolate Academy™ in Wieze, then working as Barry Callebaut’s worldwide Technical Adviser. He is now living in Montreal where he leads the Chocolate Academy™ center, continuing to share his tips and tricks with chocolate enthusiasts and professionals around the world. Chef Vancayseele is known for his kindness, his smile, and his extensive knowledge of pastry and chocolate.