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
The BEST Coconut Bonbons! Made with Honey - So Perfect for Christmas!
Coconut bonbons are one of my favorite things to make during the holidays. They are easy and quick to whip up and are the perfect make ahead candy since they store well in the refrigerator. Several years ago I found the original recipe here:
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Ganache for bonbons - 5 recipes
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Recipe Author, Video editing - Katrine Dabizha
Video and Photo shooting - Mikhail Kostylev
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
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망고 초콜릿 봉봉 만들기 | How to make Mango Chocolate Bonbons
English recipe is down below
템퍼링이란?
초콜릿에 들어 있는 카카오버터를 안정적인 베타 결정으로 굳히는 작업을 말합니다.
템퍼링의 방법에는 여러가지가 있는데 그 중에 제가 일할 때 가장 많이 썼던 건 접종법이에요.
접종법이란 화이트 초콜릿을 40도까지 녹여준 다음, 고체초콜릿을 넣어가며 26도까지 온도를 내려준 뒤, 다시 28도에서 30도 정도로 올려주는 방법입니다.
제가 영상에서 쓴 방법은 야매이지만 ㅋㅋ
시간이 없을 때 빠르게 할 수 있어요.
전자렌지로 천천히 녹이면서(다 녹이시면 안돼요) 바로 30도로 맞추는 방법이랍니다.
같이 일했던 일본 친구한테 배운건데, 시간이 없을 땐 템퍼링을 이렇게 하곤 했어요.
전자렌지의 열이 워낙 세기 때문에 10초만 돌려도 초콜릿 온도가 확 오르므로,
이 방법은 매우 조심하셔야 해요.
제가 정식 접종법을 쓴 다크 초콜릿 봉봉 영상 링크할게요. 사실 이 방법을 추천합니다.
재료
망고 가나슈
화이트 초콜릿 200g
망고 퓨레 100g
레몬 주스 25g
크림 50g
템퍼링
화이트 초콜릿 350g
코코아 버터 색소 오렌지, 노랑, 흰색
사실, 초콜릿은 여러번 반복을 하셔야 감이 오실거에요.
저도 오랫동안 안했더니 봉봉 셸 두께가 두껍게 나왔다는 ㅋ
손의 감각도 있어야 하고 초콜릿의 상태를 잘 파악해야 하는 어려운 작업이에요.
그래서 매력적이기도 하구요. 헤헤
앞으로 부족하지만 자주 초콜릿 관련 영상을 만들어보고 싶어요.
그럼 여러분 다음 영상에서 또 만나요!
It's been a while to make bonbons and I even used a airbrush compressor!
I think I should practice more and my skill is not enough for a tutorial video but I just decided to go for it for the channel.
I hope you like it. :)
Ingredients
Mango ganache
White chocolate 200g
Mango puree 100g
Lemon juice 25g
Whipping cream 50g
For tempering
White chocolate 350g
Cocoa butter coloring Orange, Yellow, White
Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
(
In this mango bonbon video, I used sneaky way for tempering.
I melt the chocolate only around half (not completely!)
I slowly melted the rest with the heat from melted chocolate. And make the chocolate temperature to 30C (Do you understand me? lol Sorry for my bad English)
When you use a microwave for tempering, you really have to be careful because the heat is really strong for chocolate. Only 10 sec can make your chocolate really hot.
This is my Dark chocolate bonbon recipe.
You can see the proper tempering in the video.
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Making of White Chocolate Bonbons with Pistachio Cream by Godel Creations
Watch the making of Godel White Chocolate Bonbons filled with Pistachio Cream.
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Godel is a trademark of JCG Marketing Group, Inc.
KM19 East Service Road, SMDP, Parañaque City, Philippines
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Chocolate Bonbons With Anna Olson | Great Chocolate Showdown
Anna Olson teaches how to make colourful filled chocolate bonbons.
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