Print

Perfect Custom Chocolate Bonbons: Easy Homemade Recipe

homemade chocolate bonbons - featured image
Print Recipe

Learn how to make perfect custom chocolate bonbons at home with this easy recipe. Fully customizable with various fillings like ganache, salted caramel, or peanut butter, these homemade treats are perfect for gifting or indulging.

Ingredients

Scale
  • 12 ounces (340g) high-quality dark chocolate (60-70% cocoa), finely chopped
  • 12 ounces (340g) high-quality milk or white chocolate (optional, for variety)
  • 1/2 cup (120ml) heavy cream
  • 6 ounces (170g) dark chocolate (60-70% cocoa), finely chopped
  • 2 tablespoons (30g) unsalted butter, softened
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (90g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt
  • 1/2 cup (130g) creamy peanut butter
  • 2 tablespoons (30g) powdered sugar
  • 1 tablespoon (15g) unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • Flaky sea salt (for decoration)
  • Freeze-dried raspberries or strawberries, crushed (for decoration)
  • Crushed pistachios or toasted coconut (for decoration)
  • Gold leaf or edible glitter (for decoration)
  • Drizzled white or dark chocolate (for decoration)

Instructions

  1. Finely chop 12 ounces of dark chocolate. Place two-thirds of it in a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring thoroughly after each burst, until the chocolate is mostly melted but still has a few lumps. The temperature should reach 115°F (46°C) for dark chocolate. Add the remaining chopped chocolate (the ‘seed’) and stir continuously until it cools to about 88-90°F (31-32°C). This is your working temperature.
  2. Using a small spoon or a piping bag, fill each cavity of your mold with tempered chocolate. Tap the mold firmly on the counter to release air bubbles. Turn the mold upside down over your bowl of chocolate and let the excess drip out. Scrape the top of the mold clean with an offset spatula. Place the mold face-down on a piece of parchment paper and refrigerate for 10-15 minutes, or until the chocolate is set and firm to the touch.
  3. While the shells set, make your filling. For the classic dark chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles around the edge). Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir gently until smooth. Add the softened butter, sea salt, and vanilla extract, and stir until glossy. Let the ganache cool to room temperature—it should be thick but pipeable, like a thick pudding. If it’s too runny, r…
  4. Once your chocolate shells are set, pipe or spoon the ganache into each cavity, leaving about 1/8 inch (3mm) of space at the top. Don’t overfill—you need room for the bottom chocolate seal. Tap the mold gently to level the filling. Refrigerate for 15-20 minutes until the ganache is firm.
  5. Re-temper your remaining chocolate (or melt fresh chocolate if needed). Spoon a small amount over each filled cavity, spreading it to the edges. Scrape off the excess with your spatula. Tap the mold again to remove air bubbles. Refrigerate for 15-20 minutes until fully set.
  6. Gently flex the silicone mold to release the bonbons. If using polycarbonate molds, give them a light tap on the counter. They should pop out easily. Decorate with a sprinkle of flaky sea salt, crushed freeze-dried raspberries, or a drizzle of contrasting chocolate. Let them come to room temperature before serving for the best texture and flavor.

Notes

Don’t rush the tempering process. Work in a cool, dry room to avoid humidity issues. Use a piping bag for neat filling. Tap molds firmly to remove air bubbles. Let ganache cool properly before piping to avoid melting the shell. Clean molds thoroughly for a shiny finish.

Nutrition

Keywords: chocolate bonbons, homemade bonbons, custom bonbons, chocolate truffles, easy bonbon recipe, gift chocolate, dark chocolate ganache, salted caramel bonbons

Find it online: https://bouncybowl.com/perfect-custom-chocolate-bonbons-easy-homemade-recipe/