Chocolate Bonbons Workshop by Esti Garcia


  We are lucky to have Esti Garcia in our kitchen to help us recreate his delicious chocolate creations.

What you’ll learn

  • Introduction to chocolate and tempering techniques. The difference between moulded bonbons, truffles, and enrobed chocolates.
  • How to properly use cocoa butter: Melting/Tempering/Painting/as well as getting moulds clean and polished.
  • How to temper and create chocolate shells for the bonbons.
  • How to decorate the bonbons with chocolate decorations.
  • How to make the Ganache filling.

What you’ll get

  • Expert knowledge and insights from Esti Garcia himself.
  • Tempering techniques that are easy to do at home.
  • The differences between real quality chocolate and industrial made, its origins and qualities.
  • Tips and tricks for Ganache and flavour combinations with chocolate.
  • Chocolate tasting and bonbons to take home.

What to bring

  • Your love of good quality Chocolates.
  • We recommend you wear comfortable closed-toe shoes as you will be standing for most of the time.

In most cases we will be able to cater for food allergies. However as our number one priority is our students’ safety, we recommend you contact us on to discuss your specific dietary.

Do I get to eat the food I make?

Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.

Do you cater for people who have allergies?

In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.

Can I drink during the class?

Yes, you can, we are fully licensed. You can purchase your drinks from us on the day. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.

What is the minimum age to attend a class?

Our adult classes are reserved for people above the age of 16. We permit children of 12 years old to 15 years old to attend our adult class so long as each child will be accompanied and cooking with a responsible adult. Please kindly inform us in the note section (no. of children & ages) when making the booking.

Upon your arrival to VIVE Cooking School venue

  • Hand-sanitizer will be made available.
  • We recommend you to wear a face mask during the class.

During the cooking class session

  • Disposable food-grade gloves will be made available.
  • Individual eating-ware, drinking glass, water jugs will be provided at each workstation.

What is expected from our students

To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following:

  • Please respect the social distancing rules, and stay at your allocated workstations.
  • If you feel unwell before the class, please stay home and get in touch with us via email.
  • Please refer to our COVID-19 update page for more information.

Can’t find the date you’re looking for? Enquire Here

3 Hours 16 spots
Book Now Buy as a gift

Maximum tickets 8 at a time.
For more than 8, please book a private event.

About the Guest Chef: Esti Garcia

Moving from Colombia to Sydney in 2007, Esti studied cooking and worked in various restaurants (such as Rockpool Bar and Grill, Porteno,  Bodega Tapas Bar and Bodega 1904). Those experiences raised his interest for dessert making which he decided to take to another level by studying at Savour Chocolate and Patisserie School in Melbourne.

A desire to travel and enrich his experiences saw him go to Spain and work at Bubo Patisserie in Barcelona where under the guidance of Carles Mampel Esti learnt the importance of every little details, colour, flavour or texture when making pastries and cakes.

Travelled for a few months more around Spain and in San Sebastian and with some fellow Colombians opened a pop up restaurant to share their love for the food of their country.

It was his last stop at L’ecole du Grand Chocolat Valrhona at Tain L’hermitage in France before returning to Australia that saw his love for chocolate turn into a passion which he now shares with his adoptive country.

A strong believer in using only products of the highest standard, helping local artisans and communities along the way his work ethics are all about hard work, finesse, respect for ingredients and uniqueness.

Esti was recently crowned the winner for best plated dessert award at Savour Patissier of the Year 2018 before a world class judging panel which included Frank Haasnoot, Melissa Coppel, Jerome Landrieu and Paul Kennedy.

Trevor Vyner
Trevor Vyner
Thank you for a wonderful experience and for helping us create a great shared memory for our Christmas Party. We had fun, learned some great cooking tips and shared a wonderful meal. Jodie and Serta were very engaging, professional, helpful and fun. We would recommend this event to anyone looking for something a little different and with an interest in food and cooking.
Lauren Basi
Lauren Basi
Such an enjoyable experience this evening for the cooking Italian class. Miyoki was a wonderful, personable teacher with so much knowledge. Santa seamlessly arranged, organised and tidied behind the scenes. The class really exceeded our expectations. We’ll be back again Thank you
Justynka Lesniak
Justynka Lesniak
Great experience for our family of 4. Highly recommend!
Micael Boucard
Micael Boucard
Fantastically organised, good numbers and superb venue. And obviously an amazing and memorable experience thanks to our Chef and team!
We did a Mexican cooking class as part of a team building event a few days ago and it was great. We learnt how to make ceviche, pulled pork tacos and the best guacamole I've ever tasted. We all had a fun time and and are keen to try the recipes at home. Huge thanks to Mikiko and Jean-Luc.
sabrina smith
sabrina smith
Took my team here for a work bonding event and we had the best time. The setup is amazing and perfect that we all surround each other as we’re cooking. The teacher was knowledgeable and organisation was like clockwork. One of the best bowls of Ramen I have ever had too!
Harman Johnston
Harman Johnston
A remarkable cooking class! Engaging, delicious, and educational. The instructor's expertise and hands-on approach made it exceptional. Highly recommend for culinary enthusiasts. Can't wait to return!
Scott Davidson
Scott Davidson
What a great experience. Great set up, great chef and assistants, lots of fun.
Fiona Agostini
Fiona Agostini
My experience attending the Molecular cuisine class with Jodie & Michelin was nothing short of brilliant. The class was well-organized, informative, and fun. We learned about the science behind molecular gastronomy and got to experiment with new techniques and ingredients. Jodie and Michelin were excellent instructors, answering all our questions and providing helpful tips along the way. I would highly recommend this class to anyone who is interested in exploring the fascinating world of molecular cuisine.
Paul Clayton (digiDirect)
Paul Clayton (digiDirect)
We held a corporate event at VIVE and the afternoon was a roaring success, Chef Jodie was amazing and was so patient with our large group of staff. I would highly recommend the VIVE team, they were on the ball, attentive and helped us produce two great dishes.