Bonbons for your Baby
It’s that most romantic time of the year and what is more romantic than making your sweetie some molded chocolates. You will be sure to blow their minds with your thoughtful and impressive gift! I promise, they are not nearly as hard as they look.
xx M
Ingredients
For the Bonbon Shells
1000g Dark Chocolate (I like Valrhona 70%)
For the Ganache
8oz Dark Chocolate
7.5oz Coconut Milk
Whatever flavor you would like to add, for this stream I added black tea with rose petals and chili threads.
Preparation
To Temper the Chocolate
Put 3/4 of your chocolate into a mixing bowl.
Chop the remaining 1/4 into bits.
Put your bowl of chocolate onto pot of simmering water.
Melt the chocolate until it reaches a temperature between 122 and 131 degrees.
Remove from the heat and add the chopped chocolate in stages, mixing well with a rubber spatula.
Continuously mix the chocolate, you want to agitate it! Mix until the temperature comes down to a temperature between 82 and 84 degrees.
Pour your chocolate into your molds, filling them to the brim. Pour the chocolate out of the molds back into the bowl, scraping the surface with a bench scraper.
Let set.
To Make your Ganache
Add your coconut milk to a saucepot and add any flavoring that you want.
Put your chocolate into a medium sized bowl.
Bring the coconut milk up to a boil. If you add anything that needs to be strained out, pour the hot coconut milk over the chocolate through a strainer.
Let the hot milk sit over the chocolate for a minute. Mix well until combined.
Transfer the ganache into a piping bag and fill your set shells.
Refrigerate until the ganache is fully set.
Place the bowl of tempered chocolate back on to the simmer pot of water, you want to get it back to a working temperature of no hotter than 90 degrees.
Pour the tempered chocolate over the molds and scrape again with your bench scraper until evenly covered.
Refrigerate until set.
Unmold and enjoy!
View Recipe 
