How To make Bon Bons
1 c Sugar
1 1/2 c Confectioners sugar
1 tb Vanilla
3 c Flour
1/8 ts Salt
Fillings- 6 Andes mints; halved
12 Pecan halves
36 Chocolate chips
12 Maraschino cherries
Icing- 2 c Confectioners' sugar
5 tb Light cream
Food coloring (pink yellow and green) (15 chocolate chips) Recipe by: Betty Crocker. DESCRIPTION: Daintly little bon-bons, colorfully frosted, each with a suprise inside! These will dress up any cookie box. Heat oven to 350. Mix butter, sugar and vanilla thoroughly. Work in flour and salt until dough holds together. Add up to two tablespoons of milk or cream if batter is too crumbly. Divide dough into quarters---each quarter should make one dozen cookies. Mold dough by tablespoons around each of the following (one dozen of each): Half an Andes mint; A Maraschino Cherry, 3 chocolate chips (or your favorite semi-sweet chocolate); and a pecan. BE SURE TO MARK THEM WHEN YOU BAKE THEM SO YOU'Ll KNOW HOW TO FROST THEM! Bake 12 - 15 minutes or until set but not brown. Icing: Mix together sugar and cream. Divide icing into four custard cups. Use food coloring to color pink, green and yellow. Add chips to remaining icing and microwave until melted, mix together. Frost by dipping baked cookies into icing as follows Andes mint: Green. Maraschino Cherry: Pink. Pecan: Yellow. Chocolate Chips, Chocolate. These freeze relatively well for about 1 month
after that the quality of the centers diminishes greatly. :
How To make Bon Bons's Videos
Chocolate Academy™ Online - Green Apple Chocolate Bonbons
Chocolate Bonbons filled with a running caramel flavored with green apple. In this course you will learn the right technique to seal the chocolate when the filling is still runny.
How it's Made: Salted Caramel Bonbons
Succulent Chocolates and Sweets demonstrates how to make our salted caramel hand painted bonbons
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Chocolate Hazelnut Bonbons Recipe | MicrowaveTempering | ジャンドゥーヤのボンボンショコラと電子レンジテンパリング
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▼Ingredients 48 Chocolate Bonbons
400g Chocolate 55-70%
100g Hazelnuts
50g Powdered sugar
100g Milk chocolate
30g Butter
50g Feuilletine *optional
※Never let the chocolate harden in the refrigerator after it has been temperature-controlled. The sugar and fat will come out on the surface of the chocolate and it will turn white. Once the chocolate has hardened, leave it for a day. You can put it in the refrigerator the next day.
The ideal temperature for hardening chocolate is 15-20℃. Once the chocolate has hardened, it can be placed in the refrigerator from the next day.
It must be followed if you want to make good chocolate.
Tempering Method 1
0:27
Tempering Method 2 - Recommended
3:07
Molding Chocolate
6:15
Gianduja
8:29
Assembly
11:55
Without a Mold
13:36
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Making Two-Layer Galaxy Bonbons with Christophe Rull from Bake Squad
S1: E6 Chef Christophe Rull from Bake Squad and Halloween Wars shows us how to create these shiny, chocolate galaxy bonbons filled with a smooth raspberry puree filling and decadent chocolate ganache. Learn how to make tempered cocoa butter colors from scratch, airbrush a unique galaxy pattern, and fill and close your bonbons.
Chef Christophe Rull Instagram ► instagram.com/christopherullpro/
Episode 1 (Tempering Chocolate) ►
Episode 2 (Chocolate Decorations) ►
Episode 3 (White Chocolate Bonbons) ►
Episode 4 (Chocolate Flower Wedding Cake Topper) ►
Episode 5 (Chocolate Rocking Horse) ►
► The following video was filmed in May 2021, when Christophe was the Executive Chef at Park Hyatt Aviara Resort. He has since departed to pursue other interests in the pastry industry. Special thanks to the Park Hyatt Aviara team for allowing us to use their facilities for our filming purposes!
Cacao Barry Extra-Bitter Guayaquil 64% ►
Waring chocolate warmer ►
Power flowers ►
Raspberry Filling ►
250 grams raspberry puree
25 grams granulated sugar
2.5 grams pectin NH
Dark Chocolate Ganache ►
440 grams heavy whipping cream
60 grams glucose or corn syrup
300 grams dark chocolate I use 64% extra bitter Guayaquil by Cacao Barry
120 grams unsalted butter (cut into chunks) 80% butterfat works best (Plugra, or European butter)
Chocolate Shells ►
1000 grams couverture dark chocolate
10 grams pre-tempered cocoa butter (optional)
Galaxy Design ►
100 grams cocoa butter
100 grams white chocolate I use Zéphyr 34% white chocolate by cacao barry
colored cocoa butter or color your own using Flower Power cocoa butter colors
CHAPTERS ►
00:00 Introduction
00:34 Preparing the chocolate
03:00 Making the pieces
07:20 Setting the pieces
08:10 Unmolding and texturing
09:38 Christmas showpiece
10:22 Assembling the pieces
14:22 Making ears
14:51 Making handles
16:35 Next episode announcement!
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HOMEMADE BONBONS easy recipe #shortsvideo
for 25 bonbons:
▪️ 130g almonds
▪️ 130g cashews
▪️ 130g pited dates
▪️ 40 g unsweetened shredded coconut
▪️ 30-50 g maple syrup or agave syrup or honey
+
▪️ toasted shredded coconut, toasted sesame seeds, cocoa powder, melted chocolate and fried bacon for coating
My Instagram ➡️ Vsevsad
How to make homemade healthy BONBONS easy recipe #shortsvideo
#recipe #cookingtime #vsevsad #asmr #shorts #shortsvideo #shortsfeed #shortsyoutube #shortsviral #cookingtime #cookingchannel #cookingvideo #cookingvideos #kitchentips #canada #toronto #ontario #torontofood #canadalife #torontofoodie #canadafood #cake #cakedecorating #cakerecipe #cakerecipes #howtocook #howtobake #cakes #strawberry #strawberrycake #strawberrycakedesign #summerrecipes #summervibes #summer #summerrecipe #lgbt #lgbtq #lgbtqia #loveislove #pudding #puddingrecipe #puddingpie #loveislove #shortsfeed #shortsvideo #shortsviral #shorts #short #shortvideo #shortsyoutube #shortfeed #shortvideos #easyrecipe #easyrecipes #cookingtime #shortsfeed #shortsvideo #shortsviral #shortsyoutube #loveislove #asmr #cookies #cookiesrecipe #cookie #cookiesrecipes #bonbon #bonbons #candy #candycrush #chocolate #chocolates
Raspberry Chocolate Bonbon 라즈베리 초콜렛 봉봉 레시피
Chocolate bonbons is not so easy to make at home but I suggest you give it a try,
Because it's a fancy gift for your friends and family.
I love the combination of chocolate and raspberry in the recipe.
So I hope you like it!
Ingredients
-Cocoa butter coloring
-Couverture chocolate
(I used 70% one but you can use any kind of couverture chocolate!)
-Raspberry jam
-Raspberry ganache
35% cream 150g
Raspberry puree 80g
Glucose syrup 15g
64% dark chocolate 150g
Unsalted butter 40g
#chocolatebonbon, #valentinesday, #sundaybaking
여러부우우운! 안녕하세용~
곧 발렌타인데이라 초콜릿 레시피를 들고 왔어요!
사실 이렇게 집에서 초콜릿 봉봉을 만드는 건 쉬운 일이 아닌데
일단 성공해서 주변분들에게 선물하면 진짜 멋있답니다.
다들 우와~ 할거에요.
그래서 어렵더라도 한번쯤은 도전해볼 만한 디저트에요!
이번에 만든 레시피는 제가 좋아하는 궁합, 라즈베리와 다크 초콜릿이랍니다. 헤헤
부족한 영상이지만, 잘 부탁드려요!
재료
-코코아버터 색소
-커버춰 초콜릿
(저는 70% 다크를 썼지만, 커버춰 초콜릿이면 아무거나 다 괜찮아요!)
-라즈베리 잼
-라즈베리 가나슈
동물성 크림 150g
라즈베리 퓨레 80g
물엿 (글루코스 시럽) 15g
64% 다크 초콜릿 150g
무염버터 40g
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