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Comments (11)

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.

Christina Nixon

December 16, 2021 9:56 am

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,

This sounds like a delightful bonbon! You can use more Ultra-tex 8 until you reach your desired consistency. best of luck!