How to Make Bonbon Coated Chocolates: A Complete Guide

Elevate your entertaining with handcrafted chocolate bonbons

There's something magical about handmade chocolate bonbons—those perfectly coated, bite-sized confections that turn any gathering into a special occasion. Whether you're hosting an intimate dinner party or creating gifts for loved ones, mastering the art of bonbon-making is a rewarding kitchen skill. Here's your complete guide to creating professional-quality chocolate bonbons at home.

What Are Chocolate Bonbons?

Chocolate bonbons are small confections consisting of a flavored center (ganache, caramel, fruit paste, or nut praline) coated in tempered chocolate. Unlike truffles, which are typically rolled in cocoa powder or nuts, bonbons have a smooth, glossy chocolate shell that snaps when you bite into it.

Essential Equipment

Before you begin, gather these tools:

• Double boiler or microwave-safe bowl
• Candy thermometer
• Silicone bonbon molds or chocolate molds
• Offset spatula
• Piping bag or squeeze bottle
• Bench scraper
• Parchment paper

Ingredients You'll Need

For the Chocolate Shell:

• 1 lb high-quality couverture chocolate (dark, milk, or white)

For Classic Ganache Filling:

• 8 oz heavy cream
• 8 oz chocolate (chopped)
• 2 tbsp butter (optional, for extra richness)
• Flavorings: vanilla, liqueur, espresso, or extracts

Step-by-Step Instructions

Step 1: Temper Your Chocolate

Tempering is crucial for a glossy finish and proper snap. Here's the seeding method:

1. Chop your chocolate finely, setting aside ¼ for seeding
2. Melt ¾ of the chocolate in a double boiler to 115°F (dark) or 110°F (milk/white)
3. Remove from heat and add reserved chocolate, stirring until melted
4. Cool to 88-90°F (dark) or 86-88°F (milk/white)
5. Test on parchment—it should set within 3-5 minutes with a glossy finish

Pro Tip: Keep your workspace cool (65-70°F) for best results.

Step 2: Create the Chocolate Shells

1. Pour tempered chocolate into your molds, filling completely
2. Tap molds firmly on counter to release air bubbles
3. Invert molds over your chocolate bowl, letting excess drip out
4. Scrape excess chocolate from mold surface with bench scraper
5. Place molds upside down on parchment paper
6. Let set for 5-10 minutes until firm but not fully hardened
7. Scrape surface again for clean edges
8. Refrigerate for 10 minutes to fully set

Step 3: Make Your Ganache Filling

1. Heat cream until just simmering (don't boil)
2. Pour over chopped chocolate in a bowl
3. Let sit for 2 minutes, then stir from center outward until smooth
4. Add butter and any flavorings, stirring until incorporated
5. Cool to 85-90°F (pipeable but not too hot)

Flavor Variations:

• Espresso: Add 2 tsp instant espresso powder to cream
• Raspberry: Reduce cream to 6 oz, add 2 oz raspberry puree
• Salted Caramel: Use caramel instead of ganache, top with flaky sea salt
• Champagne: Replace 2 oz cream with champagne, add after mixing
• Mint: Add ½ tsp peppermint extract to finished ganache

Step 4: Fill the Shells

1. Transfer ganache to piping bag or squeeze bottle
2. Fill each shell to about ⅛ inch from the top
3. Tap molds gently to level filling and remove air bubbles
4. Let filling set at room temperature for 2-4 hours or refrigerate for 30 minutes

Important: Don't overfill—you need room for the chocolate backing.

Step 5: Seal the Bonbons

1. Re-temper your chocolate if needed (it may have cooled too much)
2. Pour tempered chocolate over filled molds
3. Use offset spatula to spread evenly across surface
4. Scrape excess chocolate cleanly from mold
5. Tap molds to ensure chocolate fills any gaps
6. Let set at room temperature for 20-30 minutes

Step 6: Unmold Your Bonbons

1. Once fully set, turn mold upside down over parchment
2. Gently flex or tap mold—bonbons should release easily
3. If they don't release, refrigerate for 5 minutes and try again

Troubleshooting: If bonbons stick, your chocolate may not have been properly tempered.

Finishing Touches

Elevate your bonbons with these professional touches:

• Decoration: Pipe contrasting chocolate designs on top before final set
• Transfer sheets: Use decorative transfer sheets for patterned finishes
• Luster dust: Brush with edible gold or pearl dust for elegance
• Cocoa butter painting: Paint mold cavities with colored cocoa butter before shelling

Storage & Shelf Life

• Store in airtight container at 60-65°F
• Keep away from strong odors (chocolate absorbs them)
• Shelf life: 2-3 weeks at room temperature, 1 month refrigerated
• Bring to room temperature before serving for best flavor and texture

Common Mistakes to Avoid

1. Not tempering properly: Results in dull, streaky chocolate that doesn't snap
2. Overfilling shells: Causes overflow when sealing
3. Filling too hot: Can melt the chocolate shell
4. Working in warm environment: Chocolate won't set properly
5. Rushing the process: Each layer needs time to set

Tips for Success

• Use high-quality couverture chocolate (at least 60% cacao for dark)
• Work in small batches while learning
• Practice tempering before attempting bonbons
• Keep all equipment completely dry (water causes chocolate to seize)
• Invest in silicone molds for easier release
• Make extra shells—some will break during learning process

Presentation Ideas

Once you've mastered bonbon-making, present them beautifully:

• Arrange in decorative boxes lined with parchment
• Display on a marble board with fresh berries
• Package in clear bags tied with ribbon for gifts
• Create a chocolate tasting board with different flavors
• Serve alongside coffee or dessert wine

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Final Thoughts

Making chocolate bonbons is an art that rewards patience and practice. Your first batch may not be perfect, but each attempt will improve your technique. The key is proper tempering, patience between steps, and working in a cool environment.

There's something deeply satisfying about creating these elegant confections in your own kitchen—and your guests will be amazed when you tell them they're homemade.

Ready to create your own chocolate masterpieces? Start with a simple dark chocolate ganache filling and work your way up to more complex flavors. Your kitchen is your canvas