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WTF DIY Bon Bons: Customize Your Chocolate
Everyone has a favorite bon bon, that small chocolate treat with a smooth glossy exterior hugging a delightful surprise on the inside. Scott and Janie walk through the best way to temper chocolate with organic liquid sunflower lecithin to create that shiny chocolate shell, and show how to get creative with your bon bon filling. A few of our favorites? An old fashioned, fluffer nutter, and more… on this week’s WTF.
Product Links:
Organic Liquid Sunflower Lecithin
Organic Liquid Sunflower Lecithin
Recipe Link:
Tempered Chocolate Bon Bons
References and Other Links you Might Like!
WTF – Soy Lecithin
WTF – Powdered Sunflower Lecithin
WTF – Liquid vs Powdered Lecithin
WTF – Culinary Foams
Ask A Chef – Sunflower Lecithin
Ask A Chef – A Lesson In Lecithin
Ask A Chef – Lecithin Making In Chocolate Making
WTF – Dressing Emulsifiers
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
11 Comments.
How about a filling of lemon posset?
Yes, sounds like a great use case!
I make all kinds of filling… Caramel apple butter, Pumpkin Pie, Coconut, ganache etc.
Marshmallow and carmel
I’d put in raspberry puree.
Caramel, pistachio, coconut Can we add the lecithin to white chocolate?
yes, liquid sunflower lecithin can be added to white chocolate
Blue cheese
I would try 3 separate flavors, peanut butter, cheery, and marshmallow fluff.
I’ll be making a citrus ginger with orange liqueur dark chocolate ganache filling for my bonbons. I previously used the Ultra-tex 8 to thicken the citrus puree however it was still too liquidy. Would you recommend adding more to get a better consistency or use another ingredient?
Many thanks,
Chri
This sounds like a delightful bonbon! You can use more Ultra-tex 8 until you reach your desired consistency. best of luck!