Welcome to KYYA Chocolate’s Virtual Bonbon Class! We're so excited for all the fun we’re about to have today!
In the following videos, we'll walk you through how to make your own bonbons! Remember, at KYYA, we eat our mistakes, and because this is chocolate, even if you mess up, it’s still going to be delicious!
Bonbons are chocolate shells with cream filling. That's it!
We're sending you all the stuff you can't buy at a grocery store in a Bonbon Kit.
Bonbon Kit Contents
- Plastic Bonbon Mold
- A package of KYYA Chocolate
Everything else you need is pretty common in most kitchens.
What You’ll Need
- Paper Towels
- Stovetop or other Heat Source
- A Couple Glass or Metal Bowls
- A Kitchen Thermometer
- A few Piping Bags or Zip-Loc Bags
- Any other ingredients for fillings
- A Saucepan
- Spatula or other scraping utensil
- Open Refrigerator Space
Now let’s walk you through step-by-step how to make your very own bonbons! A bonbon is just a chocolate shell with a cream filling. At KYYA, we eat our mistakes, and because we’re working with chocolate, it’s going to be good whether it’s successful or not!
The fat in chocolate is called cocoa butter. Cocoa butter melts at the same temperature as your mouth — just one reason chocolate is the best.
“Tempering” is what makes quality chocolate shiny and have a nice snap. It is a fat crystal structure that forms when the chocolate is brought up and back down to very specific temperatures. In untempered chocolate, there isn’t any structure, which separates the cocoa butter from the other contents of the chocolate. This creates a “bloom” on the surface of the chocolate, which , while perfectly good to eat, means the chocolate is not correctly tempered.
Melted chocolate is also very sensitive to water, so be very careful not to let any water near while you are working with it.
- Chop chocolate into small chunks
- Pour chocolate into glass bowl
- Heat over a double boiler or other indirect heat source and let melt until chocolate is 118°F.
- Make an ice bath and use it to cool the heated chocolate bowl until chocolate is back down to 82°F
- Put back over warm water and let the chocolate temp rise to 92°F.
- DO NOT go over 95°F or you will need to start the tempering completely over.
Mold Prep & Outer shell
- Make sure mold is completely dry!
- Wipe out with a paper towel to a shine. Get even the little fuzzies out!
- Take tempered chocolate and fill the bonbon mold completely to the top of each indention.
- Scrape the excess chocolate off and give it a few good taps back into the bowl. This will help get any air bubbles out.
- Turn over and let excess chocolate drain back into the bowl.
- Refrigerate bonbon molds for about 20 minutes to let the chocolate shells harden.
Feel free to get creative with this section! Anything that you can squeeze through a piping bag works. Here are four different kinds of fillings from the video.
- Give it a good stir and put it right in the bag. You’re ready to go!
- Bring butter to room temperature.
- Drop it in the mixer and mix on medium until smooth, stopping occasionally to scrape the sides. Stop when there are no more visible chunks.
- Add powdered sugar slowly on a lower mixer speed.
- Add a little bit of vanilla extract
- Add milk if it’s too thick. It should have a nice, frosting consistency.
- Add buttercream to a piping bag
You can alternatively get pre-made buttercream from the grocery store and it goes from an intermediate filling to a beginner filling. Buttercream makes a great base for all sorts of other fillings.
- Heat equal parts heavy cream and chocolate in a small pan (or microwave) until warm enough to melt chocolate.
- Chop chocolate to small pieces.
- Pour the warm cream over the chocolate and let sit for a few minutes.
- Stir until it’s fully incorporated.
- Let it cool to room temperature
- Add ganache to a piping bag
We’re going to be working with very hot sugar, so be careful!
- Add sugar and water to the pan and raise temperature, stirring every few seconds until it starts to boil.
- Once its boiling, stop stirring and let it do its thing until it’s a nice golden brown color.
- Take off the heat and slowly add in the sweetened condensed milk. Be careful because this will steam and bubble.
- Add butter slowly
- Add vanilla
- Let cool to room temp before adding to piping bag
How to Fill
- Fill piping bags halfway or until enough is in the bag to fill bonbons
- Seal bags
- Clip the corner of the piping bag
- Squeeze piping bag contents into bonbon mold indentations until they’re full
- Once filled, melt and re-temper remaining chocolate.
- Use spatula to scoop melted chocolate over filled bonbon mold until there is a thin layer over fillings
- Scrape off excess, making sure there are no breaks in the top layer of chocolate
- Refrigerate for 15-20 or until top layer of chocolate is solid.
- Depending on how solidly chocolate is stuck to plastic bonbon mold, you may need to twist mold to get them to release
- Strike mold upside down against cooking surface. A successful “turn out” will pop them all out of the mold.