BONBON. Break it down now — bon-bon. Literally translating from French to good-good. That’s how good these are.
Let me start off by saying I love chocolate. Now add in some flavours you don’t always see in chocolate bars, and I will go crazy. I decided to make my own chocolate bonbons because I enjoy tempering chocolate and I like eating chocolate that I want to eat. A win-win situation!!
I came up with the flavours of matcha, black tea (inspired by milk tea), and lavender, and infused them all into white chocolate, and then coated them in milk chocolate. If I’m being honest I prefer dark chocolate, but I did a poll on instagram, and most people prefer milk, so I went ahead and did milk chocolate to change things up a bit.
In order to make these chocolate bonbons, you will need to have an understanding of how to temper chocolate. Luckily for you, I have an in-depth tutorial on that, and you can check that out here.
Here are the ingredients and amounts:
Chocolate Bonbons
Ingredients & amounts (per flavour):
263g (1-3/4 cups) white chocolate
79g (1/3 cup) heavy 35% cream
26g (1 tbsp) glucose
For dipping:
600-800g (3-1/3 to 4-1/2 cups) milk chocolate to temper
For each flavour:
6g (2 tsp) matcha
2 tea bags of black tea
1g (1 tsp) culinary grade lavender
Method:
- Get any loaf tin or square pan and line it with parchment paper. Set aside.
- Place the white chocolate in a small to medium mixing bowl. One bowl per flavour.
- For the matcha: sift the matcha into a saucepan with the cream. Whisk until lump-free. Add the glucose, and bring to a boil over medium heat. Pour over white chocolate, and gently stir to combine, mixing from the center, out.
- For the black tea: bring the cream and tea bags to a boil, turn off heat, and let steep for 10 min. After 10 min, squeeze the cream out of the tea bags, then top up the cream to 79g (1/3 cup). Add glucose and bring to a boil, and pour over the white chocolate, gently stirring to combine, mixing from the center outwards.
- For the lavender: bring the cream to a boil, turn off the heat, let steep for 10-15min, strain the lavender buds from the cream, and top up with more cream to 79g (1/3 cup). Add glucose and bring to a boil, and pour over the white chocolate, gently stirring to combine, mixing from the center outwards.
- Once the ganache is made, pour into the square pan and let it crystallize at room temperature uncovered for 8-12 hours.
- Once the ganache is set, cut with a clean knife into 1×1″ squares.
- Temper the milk chocolate, test the chocolate, and once it’s at the perfect working temperature (30C or 86F), start dipping your ganache cubes in the chocolate using a fondue fork, fully covering it and removing excess by tapping the surface of the chocolate to pull the excess away. Place onto a sheet of parchment to set.
- If chocolate starts to harden, gently warm over a water bath for a few seconds, never going over 32C/89F or your chocolate will go out of temper.
- Repeat until all the ganache squares are dipped and enjoy!
Video tutorial
ally bakes 