What Are Bonbons And How To Make Them - Cupcake Project

Maybe your like

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 home!

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
Use 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 little bubbles form on top of the chocolate, you know you can move on to the next step.
Remove Excess Chocolate
Turn the mold upside-down and tap some more on its side with your bench scraper. A layer of chocolate will remain, coating each depression, and the rest should come raining out.
Scrape
While the mold is inverted, run your bench scraper along the top surface to remove any remaining excess chocolate.
Cool and Fill
Set the mold in a refrigerator for about an hour or in a freezer for about ten minutes to let the chocolate harden.Then, you’re going to fill the bonbons. In the recipe section below, you’ll find 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 top of each well.
Close the Bonbons
To close them, spoon tempered chocolate over the top of the mold – just halfway across. Then, scrape across the top with your bench scraper onto the uncovered half. If needed, fill in any empty spots with additional chocolate.
Cool and Remove
Cool as before. Then, tap the molds on the counter to extract the bonbons!