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 ultimate taste sensation. Some of the most popular fillings include fruit purees, caramel and a soft ganache. Many people confuse bonbons with truffles. Truffles are made with ganache that is thickened until it can be rolled into a ball. It is then dipped in chocolate. The chocolate shell of a truffle is thicker than that of a bonbon. If you want to try your hand at making this delicious treat, here are some simple steps.

Prepare your mould

Before you begin, you need to make sure that you have a bonbon mould. Clean it thoroughly and make sure that it is perfectly dry. Even a drop of water can cause the chocolate to seize.

Tempering your chocolate

This is the tricky part and it’s best to have a candy thermometer handy. The chocolate needs to be melted slowly and evenly so that it has a shiny appearance rather than a grainy texture. A double boiler is best because it allows you to heat the chocolate slowly and evenly. Some might say that you can melt chocolate in the microwave but this does not always render best results. Remember, the better the chocolate quality, the better the bonbon. High-quality chocolate makes all the difference because your bonbons will literally melt in your mouth. Cheap chocolate has an artificially sweet taste and can leave a fatty sensation on your pallet. For 24 bonbons, you will need about 500g of chocolate.

Filling the moulds

Fill your bonbon moulds and don’t skimp. Fill them to the top so that you enjoy complete coverage and maximum flavour.

Spread the chocolate

Using a bench scraper, tap the side of the mould. This will help force the chocolate all the way into the mould so that you get all those bubbles out. The chocolate will fill all the small depressions in the mould so that those little details are clearly visible.

Remove any excess

Turn your mould upside-down. Tap the side of the mould again using the bench scraper. This will allow excess chocolate to come out and a layer of chocolate will stay behind. Now scrape the inverted mould to remove any more excess chocolate.

Cool and add filling

Refrigerate the mould for about an hour or place in the freezer for ten minutes. This will ensure that the chocolate hardens perfectly. Choose the filling or fillings you like the most and pipe them into your bonbons until they are almost full.

Closing them up

Spoon some tempered chocolate over the top of half the mould and then use the scraper to spread it across and seal all of your bonbons. You can touch up any missed spots as needed. Cool in the fridge or freezer before turning them out.

Once you have made your first batch of delicious bonbons, you will wonder why you never tried this before! Since you can choose your own fillings, the DIY approach offers that much more flexibility and choice. These bonbons are excellent treats and they make delicious gifts too!