Bon Bons

Joined Nov 17, 2000
My mother used to make bon bons every Christmas. Unfortunately, I never got her recipe. Can anyone tell me what kind of chocolate is used for the coating? Is it any special kind? I'd love to try my hand at this, but all the recipes say chocolate and I guess everybody but me knows what to use!:eek:


Joined Feb 16, 2011
Well Marzoli,

You are in luck because I actually make chocolate bonbons all the time! I'm with a shop down in St. Augustine FL that specializes in gourmet chocolate so there ya go! But remember, when you're making handmade chocolates anything you have to be gentle! Especially with bonbons! You can also use this recipe to make chocolate truffles! :) 

Here's what you need to know: 

12 ounces semisweet chocolate chips
3 tablespoons milk
3 egg yolks
3/4 cup butter, cut into pieces
1 tablespoon brandy (optional)
Chocolate shot, nonpareil decors or cocoa

In top of double boiler melt chocolate chips with milk. Beat with electric beater until smooth. Continue beating the chocolate as the egg yolks are added, one at a time. Continue beating the chocolate as the egg yolks are added, one at a time. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended. Continue beating 2 or 3 more minutes. Add brandy, if desired. Let chocolate sit for 4 to 5 hours to cool.

Chocolate may be cooled more quickly by placing in refrigerator. When workable, roll into balls. Refrigerate. And you're good to go! 

- Should give you about 50 Chocolate BonBons.

Feel free to check out Claude's Chocolates here if you want anymore inspiration with the chocolate bonbons or truffles
Joined Oct 10, 2005
"Chocolate" in N.America is a mysterious brown sweet substance......

Couverture is a higher-quality chocolate containing at least 55% cocoa content, and has enough natural cocoa butter in it to allow molding and dipping.

"Bittersweet",  "Semisweet" etc is all boule-tweet, as it gives you no information on what the actual sugar content is.  That being said a "60%" chocolate contains 60% cocoa content, and accordingly, 40% sugar.  Most "supermarket" chocolates are made up of around 48% cocoa content and the rest is sugar--although in N.America many mnfctrs put in milk powder and can still legally call it "dark chocolate".

Be highly suspicous of "chips" especially those that are tiny and tear dropped shaped, as these are made almost exclusively for chocolate chip cookies-- it is a mix of cooca powder, fats that won't melt at high oven temperatures, and sugars.  It will not melt, and is unsuitable for anything other than cookies or decorating.

When buying chocoalte, read the ingredient list on the package. If sugar is listed first, you know there's more sugar than anthing else, if any fats other than cocoa butter are listed, it won't be good for chocolate work, and will invariably have a "wierd" mouthfeel and taste to it.

Virtually every bakery, and chocolate shop has their own recipies, each one differing dramatically from others.  Most, however are based on "ganache" a mix of couvertue and 33%-36% cream (whiping cream).  Egg yolks do add richness, but dramatically shorten the shelf life.

Ganache does not behave nicely when refrigerated, it tends to soften and weep quickly.

A standard recipie would be something like this:


150 gr whipping cream

320 gr couverture

-chop couverture coarsly, bring cream to a boil, pour ontop of couverture, let it sit for a minute, then stir untill smooth.

Pour this out on a cling-film lined tray and when cool, cut into squares.  The squares may be rolled up into balls.

You can subsitute brandy, eau de vies (fruite brandies) or any kind of destilled alcohols OR fruit purees for some of the cream.

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