Chocolate for Bonbons (Tempered Chocolate Shells)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesBonbonsTemperedChocolateShellsFromScratchFilledChocolatesLuxury
Nutrition (per serving)
500Calories
8 gProtein
50 gCarbs
40 gFat
30 gSugar
20 mgSalt
Ingredients
- 500 g chopped High-quality chocolate (dark, milk, or white)
- 200–300 g (from earlier recipe) Filling (ganache, caramel, nuts)
- 10–20 g Cocoa butter (optional for thinning)
Method
- Temper chocolate: melt ⅔ (350 g) in double boiler to 45 °C (113 °F) for dark, 40 °C (104 °F) for milk/white.
- Remove from heat → add remaining 150 g chopped chocolate → stir until melted and cooled to 27 °C (81 °F).
- Reheat gently to working temp: 31–32 °C (88–90 °F) for dark, 29–30 °C (84–86 °F) for milk/white (test on lip — barely warm).
- Polish molds: rub chocolate molds with cotton ball to shine (optional).
- Fill molds: pour tempered chocolate into bonbon molds → tap to remove bubbles → invert over bowl to drain excess → scrape clean → refrigerate 5–10 min to set shells.
- Fill shells: pipe or spoon filling into set shells (leave 1–2 mm space).
- Seal: pour more tempered chocolate over filling → scrape flat → tap to level → refrigerate 10–20 min until fully set.
- Unmold → let come to room temp — glossy, snap-hard homemade chocolate bonbons with filling.
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