Assorted Gourmet Chocolate Bonbons with Red Berry Garnish

Assorted Gourmet Chocolate Bonbons with Red Berry Garnish are elegant confections that marry high-quality chocolate with luscious, complementary fillings and the tart brightness of fresh berries. Perfect for special occasions, gifts, or dessert platters, these luxurious bonbons are as stunning as they are indulgent.

Why You’ll Love This Recipe

• A visually stunning and decadent dessert option
• Offers multiple flavors in one batch for variety
• Customizable with fillings such as ganache, caramel, or fruit purée
• Ideal for gifting or holiday spreads
• Pairs beautifully with wine or espresso

Tip by Elsa: “Temper your chocolate properly for a glossy finish and satisfying snap. This makes all the difference in bonbon quality.”

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• High-quality dark, milk, and white chocolate
• Heavy cream
• Unsalted butter
• Fruit preserves or purées (e.g., raspberry, cherry, passionfruit)
• Caramel or nut butters (optional)
• Freeze-dried berries or fresh red currants for garnish
• Edible gold leaf (optional)
• Vanilla extract
• Sea salt

Directions

1. Temper the Chocolate: Gently melt chocolate using a double boiler or microwave in intervals. Bring it to the correct tempering temperature depending on the type of chocolate used (dark: 88–90°F, milk: 86–88°F, white: 84–86°F).
2. Prepare Bonbon Molds: Use a clean, dry silicone or polycarbonate mold. Fill each cavity with tempered chocolate, tap to remove bubbles, then invert and drain the excess. Chill to set.
3. Make the Fillings: Prepare ganache by heating cream and pouring over chopped chocolate. Add butter and mix until smooth. Flavor with vanilla, sea salt, or fruit purée as desired. Let it cool and thicken.
4. Fill the Shells: Pipe your chosen fillings into each chocolate shell, leaving room at the top. Chill to set.
5. Seal the Bonbons: Cover the fillings with more tempered chocolate. Scrape off excess and chill until fully set.
6. Unmold and Decorate: Carefully remove bonbons from the mold. Garnish with freeze-dried berries or a dot of fruit purée and edible gold if desired.

Tip by Elsa: “Always clean your mold with cotton balls and avoid water—moisture ruins chocolate shine.”

Servings and Timing

Serves: 24 bonbons
Prep Time: 40 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes

Variations

• Nutty Centers: Add hazelnut praline or almond butter
• Fruit Fusions: Use mango, strawberry, or orange purées
• Alcohol-Infused: Add a splash of Grand Marnier or Kahlua to the ganache
• Layered Bonbons: Use two fillings like caramel over raspberry jam
• Spiced Chocolate: Infuse with chili, cardamom, or espresso powder

Tip by Elsa: “If making multiple fillings, label your piping bags to avoid mixing flavors.”

Storage/Reheating

Storage: Store bonbons in a cool, dry place for up to 2 weeks. Avoid refrigeration unless the climate is very warm, as condensation can dull the finish.
Reheating: Not applicable—serve at room temperature.

Tip by Elsa: “Place parchment between bonbons if stacking them to avoid scuffs or melting.”

FAQs

What chocolate is best for bonbons?

Use couverture chocolate with high cocoa butter content for smooth melting and better snap.

Can I skip tempering?

Not recommended. Tempering ensures shine, snap, and stability at room temperature.

How can I flavor the fillings?

Use natural extracts, fruit purées, liqueurs, or spices depending on the desired profile.

What molds are best?

Polycarbonate molds yield the most professional results, though silicone is beginner-friendly.

Can I use fresh berries inside?

Use freeze-dried or preserves—fresh berries introduce moisture that can spoil bonbons quickly.

Why are my bonbons dull or streaky?

This usually results from improper tempering or condensation.

How long do they last?

Up to 2 weeks at room temperature in a cool, dry place.

Can I freeze bonbons?

Not recommended—condensation upon thawing can affect texture and appearance.

Are bonbons gluten-free?

Yes, as long as all filling ingredients are certified gluten-free.

What pairs well with chocolate bonbons?

Coffee, dessert wine, or sparkling wine enhance their luxurious flavors.

Conclusion

Assorted Gourmet Chocolate Bonbons with Red Berry Garnish are the epitome of dessert elegance. With their silky chocolate shells, rich fillings, and vibrant berry accents, these bonbons offer both beauty and sophistication. Make a batch for your next celebration or simply to treat yourself—because a little indulgence goes a long way.

Assorted Gourmet Chocolate Bonbons with Red Berry Garnish

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Assorted Gourmet Chocolate Bonbons with Red Berry Garnish are luxurious handcrafted confections with smooth chocolate shells, flavorful fillings like ganache or fruit purée, and a vibrant red berry accent—perfect for gifting or special occasions.

• Author: Emma Harper
• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 bonbons 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: French
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 8 oz high-quality dark chocolate (couverture preferred)
• 8 oz high-quality milk chocolate
• 8 oz high-quality white chocolate
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 cup fruit preserves or purées (e.g., raspberry, cherry, passionfruit)
• 1/2 cup caramel or nut butters (optional)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• Freeze-dried berries or fresh red currants for garnish
• Edible gold leaf (optional)

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Instructions

1. Temper the chocolate: Melt chocolate gently over a double boiler or in the microwave in 20-second intervals. Bring to proper tempering temperatures—dark (88–90°F), milk (86–88°F), white (84–86°F).
2. Prepare bonbon molds: Clean and dry your mold. Fill each cavity with tempered chocolate, tap out air bubbles, invert to drain excess, and chill to set the shells.
3. Make the fillings: Heat heavy cream and pour over chopped chocolate for ganache. Add butter and stir until smooth. Flavor with vanilla, salt, or fruit purée as desired. Let thicken before using.
4. Fill the shells: Pipe fillings into the chocolate shells, leaving space at the top. Chill to firm the filling.
5. Seal the bonbons: Cover with more tempered chocolate, scrape off excess, and refrigerate to set fully.
6. Unmold and decorate: Carefully remove bonbons and garnish with freeze-dried berries, a dab of fruit purée, or edible gold leaf.

Notes

• Temper chocolate properly for shine and snap.
• Use freeze-dried fruit or preserves, not fresh berries inside.
• Clean molds with cotton and avoid water for best results.
• Label piping bags if using multiple fillings.
• Avoid refrigeration unless climate requires it.

Nutrition

• Serving Size: 1 bonbon
• Calories: 95
• Sugar: 8g
• Sodium: 20mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg