Bon Bon Chocolate Recipe

Chocolate Bon Bons Preppy Kitchen

WEBFeb 20, 2018 · Cover and transfer to the fridge to chill. Roughly chop the entire 225 grams of chocolate. Put 75 grams into the fridge to chill. …

Rating: 5/5(12)
1. Roughly chop the milk chocolate.
2. Heat cocoa butter in 15 second intervals in the microwave until melted. Pour into 3 small bowls. Add a few drops of oil based food coloring and/or luster dust to each bowl until you reach a desired color.
3. Pour tempered chocolate into each mold. Tap the mold until all the air bubbles are out. Give the mold a wipe. Invert over the bowl, let the chocolate drizzle out.

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Boozy Chocolate Bon Bons Vanilla And Bean

WEBSep 9, 2022 · Wipe the bottom of the bowl dry and set aside. In a stand mixer with the paddle attachment on, add the cake, ¾ C of the fine …

1. The Perfect Chocolate Espresso Cupcakes cake recipe is used for this recipe. I usually make a whole batch of the Perfect Chocolate Espresso Cupcakes, bake it in a sheet pan, cut it into four pieces, wrap it in plastic wrap twice and freeze it. For this recipe, you'll only use 1/4 of the cake, so you will have some leftover. It can be used for many different desserts including future bon bons. If you'd rather have cupcakes, make the cupcakes and just pull 4 cupcakes to freeze for future bon bon use. You'll need two cups of cake. If you have any other left over, frozen cake, this bon bon recipe is a good recipe to use it in. Just make sure the cake doesn’t have any fruit in it.
2. Set up a bain marie by filling a large, deep saute' pan or stock pot ¾ full with water. Heat water until steaming. Keep the burner on med-low so that water continues to steam. The bain marie will be used to melt the chocolate.
3. Have your ingredients ready and a pan lined with wax or parchment paper. You’ll need ½ C toasted fine chop almonds, ¾ C toasted coconut , ¼ C cocoa nibs (optional) and the 2 ¼ C chocolate you just melted. Remove the bon bons from the refrigerator. Use your right hand to dip and roll the bon bon in the chocolate and the left hand to roll the bon bon in the finishing ingredient. The coating of chocolate should be relatively thin, so you’ll need to manipulate the bon bon so that there is not a lot of excess chocolate. Gently, set the bon bon, after rolling, on the lined pan. Use all of one finishing ingredient before starting another as to not mix the finishing ingredients.

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