There’s a moment every chocolate lover knows — standing in front of a display of perfectly glossy, gallery-worthy bonbons, wondering: could I ever make something like that?
The answer is yes. And we’re going to show you exactly how to get there.
We’ve put together a complete learning pathway using six of our most popular online classes — designed to take you from understanding the fundamentals of chocolate all the way to crafting bonbons that look like they belong in an art gallery.
You can work through them at your own pace, in your own kitchen, guided by Kirsten Tibballs and our world-class team.
Here’s your roadmap:
Step 1 — Master the foundation
Tempering — A Quick Guide
Every beautiful bonbon starts here. Before you can create anything with chocolate, you need to understand tempering — the science behind that irresistible gloss, satisfying snap, and clean release from the mould.
Kirsten walks you through the theory, the methods (tabling, seeding, inoculation), working temperatures for different couvertures, and how to troubleshoot when things go wrong.
Think of this as your chocolate bible.
View the class here
Step 2 — Learn your tools
Introduction to Chocolate Moulding
With tempering under your belt, it’s time to meet the mould.
This class takes you step-by-step through everything you need to know — preparing and cleaning your mould, building a flawless shell, achieving that signature shine.
Consider this your practical foundation before you start creating.
View the class here
Introduction to Cocoa Butter
This is the class that unlocks colour, depth and that professional finish.
Cocoa butter is the secret weapon behind every head-turning bonbon shell — and once you understand how to melt, temper and work with it, your designs will never be the same.
Kirsten demystifies the different product types and shows you exactly how to use them.
View the class here
Step 3 — Start Creating
Twilight Chocolates
Now the fun really begins. Your first full recipe combines everything you’ve learned; tempering, moulding, and cocoa butter — into a stunning finished chocolate.
A gold metallic and purple sprayed shell, moulded in milk couverture and filled with roasted macadamia and caramel. Beautiful, achievable, and genuinely delicious.
View the class here
Step 4 — Level Up
Passionfruit & Oat Crunch Bonbons
Ready to push further? This recipe introduces layered fillings — an oat biscuit crunch, silky milk chocolate ganache, and a burst of passionfruit gel — all encased in a creamy white chocolate shell with a speckled cocoa butter finish.
More technique, more texture, more wow.
View the class here
Step 5 — Master Your Craft
Starry Night Bonbons
This is the class people screenshot and share. Drawing from Van Gogh’s The Starry Night.
This recipe teaches four distinct cocoa butter techniques that come together to create bonbons worthy of a gallery wall — dark chocolate shells filled with whipped chocolate nougat and salted vanilla caramel. Stunning to look at. Even better to eat.
View the class here
Why learn with Savour?
Our online classes let you pause, rewind and revisit as many times as you need — so you’re never rushed, and you never miss a detail. You get access to the same expertise that fills our Melbourne classrooms, from your own kitchen, on your schedule.
Whether you’re a passionate home baker or dreaming of turning your chocolate obsession into something more, this pathway gives you the skills, the confidence, and the recipes to get there.
Ready to start making bonbons at home?
Explore our full online chocolate classes and begin your journey from beginner to bonbon expert today
