![WCM - Bonbon dipping](/sites/default/files/styles/half_width_image_fallback/public/2023-02/D2_G2_InProgress_5928_2.jpg?itok=kA4Vx8iB)
During the World Chocolate Masters event held in Paris Chef Jiro Tanaka representing Japan presented a brand new bonbon making technique. No moulding or enrobing, Jiro creates the bonbon from the inside out. He developed a brand new tool to create layered ganaches and enrobe them with chocolate. He's using the freezer to do so, to achieve ultimate freshness and create a unique shape without using traditional chocolate moulds.