FREE SHIPPING ON ORDERS OF $50 OR MORE WITH CODE: FREESHIP50

How-to: Creating Brilliant Powder Covered Bon Bons

August 06, 2019

How-to:  Creating Brilliant Powder Covered Bon Bons

Tiny size, big impact! Chef Jamie Caudy teaches us how to create Brilliant Powder covered chocolate bon bon 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 bon bon 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 bon bons.
  • Flip mold over to dump chocolate back into your tempering machine – this will create a thin layer of chocolate (your bon bon shell).
  • Scrape the top of your bon bon mold to remove all unnecessary chocolate and to create an edge on our bon bon 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 bon bon 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 bon bons 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 bon bons.
  • If bon bons do not release place them in the cooler or freezer for a few minutes and try again.
  • Store bon bons at room temperature and enjoy!

 

Recipe courtesy of Chef Jamie Caudy