Active Time: 35 minutes
Total Time: 1 hour 30 minutes
up to 50 if chocolate is properly held
Make sure this is nicely tempered chocolate. When the chocolate is bent it will audibly *snap*, also it will have a firm crunchy texture when eaten. If the chocolate is soft or doesn’t have a clean break it will not work with the tempering method we are using.
Make sure the top pot of the double boiler is completely dry, water cannot get mixed with any chocolate.
Chop about 75% of the chocolate and save the larger piece for “seeding”.
In a double boiler over medium low heat, heat the chocolate gently until it reaches 115°F.
Add the large piece of chocolate and the liquid sunflower lecithin then remove from the heat. Continuously stir until the chocolate reaches 83-84F. At this point remove any large pieces of seed chocolate that did not melt.
Place back over the double boiler and heat until it reaches 90°F. Hold at 90°F while using.
Ladle the chocolate into the bon bon molds. Completely fill the molds with chocolate. Use a spatula to scrape any chocolate from the top of the molds.
Tap the molds on the table to release any air bubbles.
Once you see some air bubbles rise to the top you can pour the chocolate out of the molds back into the tempered chocolate.
Scrape any excess chocolate from the top of the mold so that there are clean edges.
If this is done right each mold will have a thin even layer of chocolate. If you can see light through the chocolate then the chocolate has been overheated and must be re-tempered.
Let these bon bon shells set completely before adding any filling. Place them in a freezer for 5 minutes.
In the meantime add the whisky, vermouth, orange bitters and water to a blender. Blend on medium speed and sprinkle in the xanthan gum. Blend for 2 minutes or until thickened.
Place this mixture into a squirt bottle.
Fill the set bon bon shells with any combination of fillings you would like. Our favorite combination was ½ an amarena cherry and the thickened old fashioned cocktail.
You can place any combination of ingredients you would like writhing these shells as long as you only fill them about 75% of the way full.
Once you have made your bon bons you can pour tempered chocolate over the top of your fillings.
Scrape off any chocolate and allow these to set.
Once they have set they should pop out of the molds with a few gentle taps.
Dust the tops of the bon Bons with different colored shimmer dust to differentiate between the flavors.
Serve immediately or store in a cool dry place until served
March 7, 2022 9:11 pm
Hello I would like to start making bon bons but I don’t know which chocolates to use. If you don’t mind can you please help me and give me the name of chocolates and white chocolates you use.
March 10, 2022 4:48 pm
We suggest Callebaut and Valrona to start.