Want to be a chocolatier for the day?
If you’ve been following my stories lately, you might have noticed me fiddling with this tricky treat. As far as dessert experiments go, this one was hands down the most challenging endeavor.
Nevertheless, I persisted and prospered by continuing to stay calm amidst the chocolaty chaos.
After what felt like a 100th trial batch, I finally achieved my goal.
Bakers beware! This dessert will test your patience. Add in a cup of resilience, heaps of precision, and a dash of creativity to make magic.
So what’s inside these cute confectionaries?
Lighter than truffles and extra creamy, my blissful bonbons feature smooth eggshell-thin chocolate covering. Enjoy this sweet indulgence as the rich, melt-in-your-mouth filling spills out with every bite.
I opted for a berry filling to get a sweet and tart taste. You can go for classic praline, nutty mixtures, or a creamy ganache. The possibilities are endless here.Print
- Prep Time: 30 mins
- Cook Time: 30 mins + 24hrs
- Total Time: 2 hours
400 g ruby chocolate
- Use the quick & easy partial melt method to temper your chocolate.
- Be generous & overfill each depression of your bonbon molds with your melted chocolate. Ensure every inch of the mold is covered.
- Now for the noisy bit. Tap the side of the mold with a bench scraper. Keep tapping until your melted chocolate dribbles into each depression of the mold.
- Move onto the next step when tiny bubbles pop within the tempered chocolate.
- Now flip the mold upside-down. Gently tap it on one side with your bench scraper to let the excess chocolate slide off. That way, only a thin chocolate layer remains in each depression.
- Scrape off excess chocolate from the top surface of your mold.
- Let the chocolate set at room temperature for 24 hrs. Watch a movie, catch up with a friend, or nap, while you wait.
- Fill your cute bonbons by piping in the fruity filling into each well.
- Spoon the tempered chocolate over the top of the mold (only halfway across) to seal the molds. Scrape off the excess onto the uncovered half.
- Repeat to cover empty spots.
- Cool at room temperature for 24 hrs.
- Tap and invert to extract your bejeweled bonbons.
Keywords: ruby chocolate, chocolate bonbons, ruby chocolate bonbons, chocolate, ruby chocolate
Voila! Your bejeweled batch of artisan chocolate is ready to be served. You can whip these tasty treats for loved ones as edible gifts on festive occasions.
P.S: What flavorsome filling shall I use for my next batch? Share your favorites below.