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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.

Ingredients

Units Scale
  • 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)

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.

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