Bonbon Chocolate Recipe | Ganache filled bonbon chocolates | Red Bonbon Chocolate Colored Chocolate

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more affordable and widely available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cheaper alternative for baking.

liqueur

🥗Healthier: non-alcoholic syrup

💰Cheaper: fruit juice

Fruit juice can provide similar flavor without alcohol.

Chop 60 grams of dark chocolate and bring it to room temperature.

Add 30 ml of Amul cream to the chocolate.

Microwave the mixture for 30 seconds to melt the chocolate and cream together.

Mix the melted chocolate and cream until smooth.

Chop cocoa butter into small pieces and microwave for 1 minute until melted.

Divide the melted cocoa butter into two bowls for coloring.

Add red food color to one bowl and golden edible color to the other, mixing well.

Let the colored cocoa butter sit at room temperature for 5-10 minutes to cool down.

Clean the mold with a cotton cloth before pouring in the chocolate.

Pour the colored cocoa butter into the mold, creating a design as desired.

Set the mold in the fridge for 1-2 minutes to allow the cocoa butter to harden.

Melt white chocolate in the microwave in 20-second intervals until smooth.

Fill the mold with the white chocolate, ensuring it covers the cocoa butter design.

Invert the mold to remove excess chocolate, leaving a shell.

Clean the edges of the mold with a scraper for a neat finish.

Set the filled mold in the fridge for 1-2 minutes to harden the chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens