Peanut Caramel Bonbons
Vladislav Panchenko Soft caramel and a crunchy layer
We invite you to dive into the world of professional chocolate making and learn how to create stunning molded chocolate bonbons that captivate with their perfect sweet and salty balance! In this masterclass, we will guide you step-by-step through the process of making an exquisite bonbon featuring a complex double filling of rich peanut and chewy caramel.
What you will learn:
- Working with Chocolate: Learn the fundamentals of tempering chocolate and casting thin, shiny, and crisp shells in polycarbonate molds.
- Soft Caramel: Discover how to properly caramelize sugar, deglaze, and cook the mixture exactly to 104°C to achieve a flawless, fluid texture perfect for a bonbon filling.
- Homemade Praline: We will make a rich nut paste from scratch using salted peanuts, processing caramelized nuts to a silky smooth consistency.
- Crunchy Layer: Learn how to cool cocoa butter mixtures down to 23°C and combine them with feuilletine (crushed wafers) to create a satisfying crunch that contrasts with the soft caramel.
- Bonbon Assembly: We will practice piping techniques for multi-layered fillings, discuss the crystallization process, and learn how to professionally cap the bonbons.
This class is perfect for beginner chocolatiers looking to master polycarbonate molds and layered fillings, as well as professionals wanting to add a foolproof, elegant "Snickers-style" flavor combination to their display case!
What is inside the lesson
- 00:08 Colouring the polycarbonate moulds
- 12:29 Casting the shell
- 16:10 Making the vanilla caramel
- 29:43 Piping the vanilla caramel
- 32:15 Peanut praline
- 46:45 Piping the peanut praline
- 49:48 Sealing the base
- 53:22 Tapping the bonbons out
What you will learn
What the lesson includes
What the club costs
Two plans: the free one opens three lessons in full, the paid one opens the whole library and the club chat. Pay month by month or once a year — a year works out cheaper per month.
- Monthly
- Yearly Save €54
First Steps
See how the lessons are made before paying for anything
Free forever, no card needed
- 3 lessons out of 78 in full, with PDF recipes
- Access never expires rewatch whenever you like
- No card, no charges an email is enough
Basic
The whole club library and everything that comes next
Billed monthly, cancel any time
- 78 lessons with every recipe the library opens in full
- A PDF recipe for every lesson gram weights and steps at hand
- Private club chat members work out what went wrong
- New lessons as they come out at no extra cost
- Cancel any time access runs to the end of the paid month
- Bonus lessons included with the annual plan
- Maru Family Recipes collection included with the annual plan
First Steps
See how the lessons are made before paying for anything
Free forever, no card needed
- 3 lessons out of 78 in full, with PDF recipes
- Access never expires rewatch whenever you like
- No card, no charges an email is enough
Basic
The whole club library and everything that comes next
€126 billed once a year — instead of €180 month by month
- 78 lessons with every recipe the library opens in full
- A PDF recipe for every lesson gram weights and steps at hand
- Private club chat members work out what went wrong
- New lessons as they come out at no extra cost
- Bonus lessons outside the main library
- Maru Family Recipes collection 20 dishes for the family table
What people cook next
FAQ
I'm a complete beginner. Is this club right for me?
Absolutely. Maru recipes are designed for all skill levels — no culinary training required. You can start with the simplest recipes and work your way up at exactly the pace that feels comfortable. There's no timeline, no pressure, and no wrong way to begin.
Can you really learn to bake online?
Maru has been teaching pastry online since 2019, with more than 6,000 students. Learning from video works under one condition: the recipe has to be properly tested, and the filming has to show what actually matters. That is why every lesson here has exact gram weights and close-ups of texture rather than a pretty wide shot.
How is this different from free YouTube baking videos?
YouTube baking videos are hit or miss — approximate measurements, unbalanced ingredient ratios, and instructions that look great on screen but fall apart in your kitchen. The result: a ruined batch and wasted ingredients.
Every Maru recipe is tested repeatedly by professional chefs until it works consistently. Follow the process exactly, and it comes out beautifully the first time. That's the difference — and it's the whole reason this club exists.
Do I need special equipment?
No rare or expensive equipment. Most lessons need what a normal kitchen already has: a bowl, a whisk, a tin, an oven. Anything extra is listed at the start of the lesson and in the PDF recipe, so you know before you start mixing, not halfway through.
Specialty items like a ring of a particular size or a thermometer are sold in baking shops and online. If you cannot find something, ask in the club chat.
Will anyone look at what I made?
In the club chat members post their work and help each other out: what to fix in the texture, where to find a tool, what to substitute. It is a community chat, not a chef review.
Personal feedback on your own bake, from a pastry chef, is what Maru Expert courses are for — there a mentor looks at your specific result.