This bonbon is a combination of contrasting textures: semi liquid caramel with liquor Grand Marnier and crunchy praline. The shell is made with dark chocolate colorfully painted with orange, green, and white.

Feel free to use different molds and colors. Experiment with various utensils and unleash your creativity!

Pricing plans


Pastry chef, French pastry tutor

From the very beginning, the chef sets the standards of work which help the students to get great pastries that can fill up the vitrines of demanding pastry boutiques.

The chef has few years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, few years of teaching at the Hector Bravo Pastry School.

He also designed and opened the production of luxury pastries in Dubai.

Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.