Basic Dark Chocolate Bonbon

Bonbons are single bites of delight condensing interesting flavours and textures into a single piece. It is made of a chocolate shell which encases a flavourful filling. There are countless flavour and element combinations when making bonbons. Bonbons are a real test of a chocolatier's skill. It requires a series of precise steps and techniques to achieve perfect results. A perfect result is a shell that is glossy, has no bubbles, is thin and has a delicate snap. The ganache should be smooth and melt in your mouth easily and not be too sweet. The cap should be flat, with no streaks, bubbles or holes and it should ideally be the same thickness as the shell. Check our guide which includes over 30 tips to perfecting chocolate bonbons at home . Bonbons are a great gift and can be customised to suit the tastes of the recipient. This recipe is designed for making dark chocolate bonbons at home, using ingredients that are easier to source and not too uncommon in desserts, while still maintaining a luxurious and high quality taste and texture you can expect to find in a high quality chocolate shop. It features a ganache that is a level up from the basic 1:1 cream to chocolate ratio using various sugars and butter for a more tender mouthfeel. If you'd like to learn more about the various roles that ingredients play, we explain the effects of every element in a ganache here . It also includes a handy calculator that allows you to see the composition of a ganache recipe.

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Update: I've worked the kinks out of my chocolate tempering. I'm happy to say I've achieved my goal of learning to temper chocolate this month. Dark chocolate bon bon with a milk