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 Bonbons Recipe - How To Temper Chocolate - Chocolate Series Ep- 3 - Bhumika
Learn How To Temper Chocolate and make Chocolate Bonbons with Chef Bhumika in this third video of three episodes of Chocolate Series on Rajshri Food.
Today, on our Third episode we are going to show How To Temper Chocolate and make Chocolate Bonbons at the comfort of your home. Bonbon is a sweet or small confection, especially a small bun coated in chocolate. The word originated from the French language, where the first reports of bonbons come from the 17th century when they were made at the French royal court.
Bonbons are confections with a thin chocolate shell and oozy filling that spills out when you take a bite. Perfect for Valentine or Festive time to share with your loved ones.
Watch our video to learn how to make Chocolate Bonbons at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Chocolate Tempering & Chocolate Bonbons! Don't forget to Like, Share, Comment, Subscribe and press the bell icon for instant updates
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Ingredients:
1 cup Dark Chocolate
For Filling
100 gms Cream (warm)
100 gms Tempered Chocolate
Method: Let’s start with boiling water in the Pot on top of which keep the glass bowl. Next, add Dark Chocolate, then using spatula melt the chocolate properly. Now as the Chocolate melted completely turn off the heat and take the bowl down carefully. Now take out 2/3 portion of the Chocolate on to the table and cool it with the help of the Spatula (as shown in the video). Next using the Angle pallet knife spread the chocolate across than using the scrapper get everything on the center (as shown in the video) do this routine again and again till the chocolate become thick. Once the chocolate becomes thick add it to the bowl and mix it properly. Now let’s make Chocolate Bon Bons using a silicone mold. First fill up all the cavities with Dark Chocolate, then tap the mold properly and then turn the mold upside down to get rid of excess chocolate. Now place the Chocolate Mould upside down then refrigerate it for 10 minutes. Now let’s make the Filling for which add Cream (warm) in the bowl and add Tempered Chocolate into the cream, mix it properly. Now add the filling into the Chocolate mold filling it close to the top and again refrigerate it for 10 minutes. After 10 minutes pour the remaining tempered chocolate on top of the mold. Next spread it perfectly and again refrigerates it for 10 minutes, after 10 minutes your Chocolate Bonbons is ready to be enjoyed.
Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited
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3 layered chocolate bonbon
Hey guys, in this video I will show you how to make your own shiny molded chocolate bonbons. It's a three layered bonbon with a lemongrass syrup, a mandarin ganache and a white chocolate crispy. It takes a little bit of time, but I think it's a great recipe!
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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
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Enjoy making this recipe!
Ingredients:
For the syrup,
400 grams of tea
150 grams of sugar
100 grams of galangal
4 sticks of lemongrass
12 grams of pectine
20 grams of sugar
For the ganache,
6 mandarins for 230 grams of juice
1 vanilla pod
240 grams of white chocolate
For the white chocolate crispy,
120 grams of white chocolate
50 grams of cornflakes
Cacao butter
Yellow fat soluble pigments
Gold powder or spray
Dark chocolate
Bon appetit!
Frozen Chocolate Banana Bonbons | Eating Bird Food #recipe #sproutsfarmersmarket #lovesprouts #ad
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
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How to make homemade healthy BONBONS easy recipe #shortsvideo
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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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Jules Cooking, Hazelnut Baileys bonbons
Welcome to Jules Cooking!
On this episode Jules will show you how to make some delicious hazelnut Baileys bonbons.
New bonbon video!
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
For the Dutch version:
Enjoy making this recipe!
Ingredients:
For the syrup,
- 200 ml of coffee
- 200 ml of Baileys
- 150 grams of sugar
- 12 grams of pectine
- 20 grams of sugar
For the ganache,
- 90 grams of hazelnuts
- 100 ml whipped cream
- 30 ml Baileys
- 240 grams of white chocolate
Other Ingredients,
- 400 grams of dark chocolate
- Goldspray
- Cacao butter
Bon Appetit!