How To Make Chewy Cake Bon Bons

What are Bonbons and How to Make Them

Published 1/30/2018, Last updated 4/15/2022 by Stef

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Highly revered, chocolate bonbons are truly blissful! They're really not that difficult to brand. But what exactly are they? How are they made? How are these chocolate confections different from truffles?

French pastry chef Clemence Pereur taught me all about these chocolate delicacies and shared three filling recipes and I'g happy to laissez passer everything along to you here!

What are bonbons?

Bonbons are confections with a thin chocolate beat and an oozy filling that spills out when you take a bite. The sky is the limit when information technology comes to these fillings – caramel, oozy ganache, fruit purees and more than.

ane. Ingredients and Equipment
2. How It's Made
3. Expert Tips and FAQ
4. Related Recipes
5. 3 Bonbon Filling Recipes

An assortment of bonbons with one cut open and spilling caramel out all over a marble slab

Ingredients and Equipment

Clearly, yous'll need chocolate – utilise almost 500 grams of chocolate for 24 bonbons. The higher quality the chocolate you utilize, the better your bonbons will taste. Programme on having more chocolate than you will actually need for the confection considering some of it gets scraped away in the procedure. Whatsoever excess chocolate can be cooled and used for some other project.
You must take a bonbon mold [paid link] to brand bonbons. Y'all can order one online and luckily they aren't besides pricey.
Y'all'll as well desire a demote scraper to scrape the molds. If y'all don't already ain i, you lot'll wonder how you e'er lived without ane once yous purchase information technology.

How It's Fabricated

Time needed:1 hour and 30 minutes.

While bonbons are something that people typically buy, there is no reason that you can't make them at domicile!

Fill Bonbon Molds
Overflow each depression of your bonbon mold with melted tempered chocolate. Don't be skimpy here; we want to ensure full coverage.
Distribute Chocolate
Apply a bench scraper to tap the side of the mold. This gets the chocolate to drop all of the way into the depressions. When you see picayune bubbling course on top of the chocolate, you know you can move on to the next step.
Remove Backlog Chocolate
Plow the mold upside-down and tap some more on its side with your demote scraper. A layer of chocolate volition remain, coating each depression, and the rest should come up raining out.
Scrape
While the mold is inverted, run your demote scraper along the top surface to remove any remaining backlog chocolate.
Cool and Fill

Set the mold in a refrigerator for about an hour or in a freezer for about x minutes to let the chocolate harden.

And so, you're going to fill the bonbons. In the recipe department below, you'll detect recipes for three of Clemence's wonderful fillings: Earl Grey ganache, passion fruit caramel (my favorite), and vanilla dark chocolate ganache. Pipe the fillings into the bonbons almost to the meridian of each well.
Close the Bonbons
To close them, spoon tempered chocolate over the top of the mold – simply halfway beyond. Then, scrape across the top with your bench scraper onto the uncovered half. If needed, fill up in any empty spots with additional chocolate.
Cool and Remove
Cool every bit before. And then, tap the molds on the counter to extract the bonbons!

Expert Tips and FAQ

A number of chocolate bonbons on a marble slab

It is extremely important that the melted chocolate exist well tempered. This ensures that it ends up smooth and shiny instead of grainy. I've written a consummate guide to tempered chocolate, and that's a cracking place to start to castor upwards on tempering.

Making bonbons can be a messy affair. Always work over a large bowl or a big piece of parchment newspaper. When you are done with the project, let any extra chocolate cool and save it for the side by side time you lot are making chocolates.

What's the departure between bonbons and truffles?

Truffles are made by making a ganache (chocolate and foam filling). When it thickens to the point that the ganache tin can be rolled it into a ball, the brawl is and then dipped into a chocolate exterior (typically much thicker than the exterior of a bonbon).

How should these be stored?

Store in a cool, dark, dry identify – not in the refrigerator. They can last for six months or more depending on the fillings you use.

Tempering chocolate
Chocolate ganache
Homemade chocolate turtles
Chocolate leaves
White chocolate truffles
Chocolate bark
Working with isomalt

Did y'all make this recipe? Leave a review!

Iii Bonbon Filling Recipes

These iii outstanding fillings are perfect for bonbons: Earl Gray, passion fruit caramel, and vanilla nighttime chocolate ganache.

Course Dessert

Cuisine French

Prep Fourth dimension 30 minutes

Cook Fourth dimension 10 minutes

Total Time xl minutes

Servings 48 bonbons filled per filling

Calories 19 kcal

Vanilla Night Chocolate Ganache

▢ 100 grams heavy whipping cream
▢ 100 grams dark chocolate
▢ v grams vanilla extract
▢ 10 grams glucose you can also utilize corn syrup

Earl Grey Ganache

▢ 350 grams heavy whipping cream
▢ fifteen grams Earl grey tea
▢ 75 grams unsalted butter
▢ 10 grams trimoline you can also use corn syrup
▢ 500 grams milk chocolate

Passion Fruit Caramel

▢ 25 grams glucose you tin also use corn syrup
▢ 250 grams sugar
▢ twenty grams water
▢ 100 grams heavy whipping foam
▢ 100 grams passion fruit purée

Ganache Instructions (for Vanilla Dark Chocolate Ganache and Earl Grey Ganache)

Bring cream to a boil in a saucepan on medium-high heat. If making Earl Grey ganache, place tea in a tea ball in the cream during the boil. Remove from heat as presently as the liquid begins to eddy.
Place remaining ganache ingredients in a large mixing bowl. Pour hot foam into the bowl and stir until chocolate is melted and all ingredients are fully integrated.
Permit ganache residual until prepare to use.

Passion Fruit Caramel Instructions

In a pocket-sized bucket on medium-high heat, bring glucose, sugar and h2o to eddy until they have a dark caramel color. Exercise not stir.
At the aforementioned time, combine the cream and passion fruit together in another small saucepan and bring to a boil on medium-loftier heat. Remove from rut equally soon as the liquid begins to boil.
When the caramel is done, advisedly mix in the cream and passion fruit.
Let the caramel balance for at to the lowest degree 30 minutes before adding to the bonbons.

Diet data is for Vanilla Night Chocolate Ganache.

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Clemence Pereur is 27 years old and from French republic. She started culinary schoolhouse when she was fifteen years quondam. After three years of school, she got her culinary caste. She then decided to go to pastry school for a year to the famous Alain Ducasse pastry schoolhouse and got her pastry degree. Because that was not enough, she decided to go to chocolate schoolhouse for an additional two year degree. When she got this degree, she went to work at FAUCHON – a actually famous pastry store in Paris. Afterwards this experience, she went to work for for Yannick Alleno at his Parisian bistro. Working in France was non enough anymore, so she decided to move to America and did an internship at the St. Louis Club in Clayton, Missouri for most 2 years. After this experience, she idea that information technology was time for her to have her ain baby – her own shop! Like Home (Comme à la Maison) is her dream come true. It's a identify to consume adept food and to feel like home.