Bonbons are known for their thin\nchocolate shell and gooey centre. As soon as you take a bite, that\nfilling will flow out creating the ultimate taste sensation. Some of\nthe most popular fillings include fruit purees, caramel and a soft\nganache. Many people confuse bonbons with truffles. Truffles are made\nwith ganache that is thickened until it can be rolled into a ball. It\nis then dipped in chocolate. The chocolate shell of a truffle is\nthicker than that of a bonbon. If you want to try your hand at making\nthis delicious treat, here are some simple steps.<\/p>\n\n\n\n
Before you begin, you need to make sure\nthat you have a bonbon mould. Clean it thoroughly and make sure that\nit is perfectly dry. Even a drop of water can cause the chocolate to\nseize. \n<\/p>\n\n\n\n
This is the tricky part and it’s best\nto have a candy thermometer handy. The chocolate needs to be melted\nslowly and evenly so that it has a shiny appearance rather than a\ngrainy texture. A double boiler is best because it allows you to heat\nthe chocolate slowly and evenly. Some might say that you can melt\nchocolate in the microwave but this does not always render best\nresults. Remember, the better the chocolate quality, the better the\nbonbon. High-quality chocolate makes all the difference because your\nbonbons will literally melt in your mouth. Cheap chocolate has an\nartificially sweet taste and can leave a fatty sensation on your\npallet. For 24 bonbons, you will need about 500g of chocolate.<\/p>\n\n\n\n
Fill your bonbon moulds and don’t\nskimp. Fill them to the top so that you enjoy complete coverage and\nmaximum flavour.<\/p>\n\n\n\n
Using a bench scraper, tap the side of\nthe mould. This will help force the chocolate all the way into the\nmould so that you get all those bubbles out. The chocolate will fill\nall the small depressions in the mould so that those little details\nare clearly visible.<\/p>\n\n\n\n
Turn your mould upside-down. Tap the\nside of the mould again using the bench scraper. This will allow\nexcess chocolate to come out and a layer of chocolate will stay\nbehind. Now scrape the inverted mould to remove any more excess\nchocolate. \n<\/p>\n\n\n\n
Refrigerate the mould for about an hour\nor place in the freezer for ten minutes. This will ensure that the\nchocolate hardens perfectly. Choose the filling or fillings you like\nthe most and pipe them into your bonbons until they are almost full. \n<\/p>\n\n\n\n
Spoon some tempered chocolate over the\ntop of half the mould and then use the scraper to spread it across\nand seal all of your bonbons. You can touch up any missed spots as\nneeded. Cool in the fridge or freezer before turning them out.<\/p>\n\n\n\n
Once you have made your first batch of\ndelicious bonbons, you will wonder why you never tried this before!\nSince you can choose your own fillings, the DIY approach offers that\nmuch more flexibility and choice. These bonbons are excellent treats\nand they make delicious gifts too!<\/p>\n","protected":false},"excerpt":{"rendered":"
Bonbons are known for their thin chocolate shell and gooey centre. As soon as you take a bite, that filling will flow out creating the … <\/p>\n","protected":false},"author":6,"featured_media":4973,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,5],"tags":[2512,2511,470,2513,2514],"class_list":["post-4972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-articles","category-delicious-recipes","tag-bonbon-recipe","tag-bonbons","tag-chocolate-recipe","tag-how-to-make-bonbons","tag-make-your-own-bonbons"],"yoast_head":"\n