How to Create Brilliant Powder Covered Bonbons
Tiny size, big impact! Chef Jamie Caudy teaches us how to create Brilliant Powder covered chocolate bonbon molds, a perfect solution for large catering events. Check out these 5 easy steps to create miniature desserts that everyone will love!
Step 1: Set Up
- Clean and polish bonbon molds with a soft cotton cloth and/or cotton balls.
- Using a food safe brush, paint each cavity with desired Brilliant Powder color, very generously.
- Once all cavities are brushed, tilt the mold to move around excess luster dust to ensure an even coating. Turn mold over onto a piece of clean parchment paper and tap out all excess dust.
- Reserve until you have all molds prepared and your chocolate is tempered and ready to fill.
Step 2: Chocolate Time!
- Temper desired chocolate according to manufacturer’s standards.
- Using a ladle, fill the mold completely to the top of each cavity. Tap all sides of the mold to allow air pockets to pop and float to the top--this will ensure there aren’t any holes on the tops of your finished bonbons.
- Flip mold over to dump chocolate back into your tempering machine – this will create a thin layer of chocolate (your bonbon shell).
- Scrape the top of your bonbon mold to remove all unnecessary chocolate and to create an edge on our bonbon shell.
- Allow mold to sit for a few minutes upside down on parchment paper so that all the chocolate doesn’t pool at the bottom of the mold. This will also ensure a stronger side to your shell.
- Flip back over and scrape chocolate once again to create a smooth bottom.
Step 3: Cool = good to go!
- Fill finished bonbon shells with desired ganache that is cool to the touch – if your ganache is too hot, the shells will re-melt and the beautiful temper will be ruined. Your bonbons will also not release from the mold.
Step 4: Patience...
- Allow filled shells to sit overnight or for about 4 hours.
- Temper the same type of chocolate and pour over filled mold to seal the ganache in.
- Scrape clean.
Step 5: The Homestretch!
- Once the chocolate is hardened, invert the mold onto a marble surface or onto parchment paper. Tap the mold if necessary to release the bonbons.
- If bonbons do not release place them in the cooler of freezer for a few minutes and try again.
- Store bonbons at room temperature and enjoy!
Recipe courtesy of Chef Jamie Caudy