MAKING CHOCOLATE BONBONS

Chocolate bonbons, better known in the UK as Chocolate pralines, are chocolate shells filled with a filling. This filling can be chocolate ganache, fruit jelly, praline paste (hazelnuts), marzipan and more. Here I will explain the technique behind making the shells and filling them. You can learn how to make ganache HERE

 

STEP 1 - EQUIPMENT

PLASTIC MOULDS

These moulds are plastic trays which comes in all sizes and shapes. These trays are very delicate and keeping their surface protected is very important in order to reach the perfect look of the chocolate bonbon. If necessary wash them with hot water and leave to dry for 24 hours. After making a batch of chocolate bonbons normally you wouldn't wash them since the tray is left with a thin layer of coco butter left from the chocolate which will make the next batch even shinier, you would just scrape leftovers of chocolate off the tray and clean in the holes using a cotton wool.

METAL SCRAPER

Can be bought in equipment stores for chefs and online, can also be found in builders shops. 

HAIR BLOW DRIER

used to heat the trays before step 

 

These moulds can be bought online, I would personally recommend 'Home Chocolate Factory'. They are a reliable  UK based distributor of good quality moulds and they ship globally. Though they deal with professional chocolatiers they offer competitive prices even for home chocolate makers. Link to their website you'll find HERE.


Step 2 - TEMPERING THE CHOCOLATE

To learn how to temper chocolate visit our page HERE. Temper the chocolate in a bowl large enough to cover the size of the plastic mould.


STEP 3 - MAKING THE FIRST LAYER

Once your chocolate is tempered move some of it into a piping bag and fill each bonbon hole to the top. Use the scraper to bang gently on the tray, this will allow the air bubbles to go up.  Turn the tray upside down over the bowl with the tempered chocolate and bang again using the scraper. Try to keep the tray as histrionically balanced as possible, and this will create an even layer of chocolate, while still upside down scrape the excess of chocolate back into the tempered chocolate. Leave the tray in the fridge for a few minutes to allow the chocolate to set. 


STEP 4 - FILLING THE BONBONS

Move some of the ganache into a piping bag and fill each bonbon almost to the top, leaving enough space for the finishing layer of tempered chocolate which will seal the bonbon. Leave the tray again in the fridge to allow the ganache to set.


STEP 5 - SEALING THE BONBONS

Before sealing the bonbons the ganache filling must be completely solid. Use a hair blow drier, set to low heat, to heat the top of the plastic mould just until you the ganache filling starts shining. This will allow you to seal the bonbons with tempered chocolate without the chocolate setting too fast. Fill another piping bag with tempered chocolate and pipe on each bonbon enough chocolate tocover the filling. Scrape the excess of chocolate back into the bowl, and make sure you see clear lines on the sides of the bonbons.  Leave in the fridge for a few more minutes to allow the chocolate to set. 


STEP 6 - RELEASING THE BONBONS

To release the bonbons turn the tray over the table and bang very gently if necessary.