Few things in the world of confectionery are as elegant — or as satisfying to make — as a perfectly crafted chocolate bonbon. With a glossy shell that snaps cleanly and a ganache centre that melts on the tongue, a great bonbon is a small act of artistry. Here's everything you need to know to make them at home.
What Is a Bonbon?
The term "bonbon" comes from the French word for "good" (bon) — and a good bonbon certainly lives up to its name. In the world of chocolate, a bonbon refers to a small, shell-moulded chocolate with a soft filling, typically a ganache, caramel, praline, or fruit gel. Unlike truffles (which are hand-rolled), bonbons are made using polycarbonate moulds, giving them their characteristic smooth, mirror-like finish.
Choosing Your Chocolate
The single most important decision you'll make is which chocolate to use. For bonbons, you need a couverture chocolate — a professional-grade chocolate with a higher cocoa butter content that gives you the fluidity, snap, and gloss that bonbons demand. Supermarket chocolate simply won't deliver the same results.
At Nut House, we stock an exceptional range of couvertures for every style of bonbon:
- Dark shells: For an intense, sophisticated bonbon, try Valrhona Caraïbe 66% — a classic Caribbean blend with notes of dried fruit and roasted nuts — or the bold, single-origin Valrhona Nyangbo 68% from Ghana. For something even more intense, Cacao Barry Ocoa 70% delivers a deep, powerful cocoa character.
- Milk shells: A milk chocolate shell adds warmth and sweetness. Valrhona Bahibe 46% is a standout — a Dominican Republic single-origin with a rich, creamy depth — while Cacao Barry Alunga 41% offers a beautifully balanced, lightly caramelised profile.
- White shells: White chocolate bonbons are stunning when done well. Valrhona Opalys 33% is the benchmark — pure, milky, and subtly floral, with none of the cloying sweetness of lesser white chocolates.
The Ganache Filling
A classic ganache is simply chocolate and cream, emulsified together. The ratio determines the texture — a 1:1 ratio gives a soft, spoonable ganache ideal for bonbons, while a 2:1 chocolate-to-cream ratio produces a firmer set. From here, the flavour possibilities are endless: vanilla, salted caramel, raspberry, passion fruit, Earl Grey, coffee, or whisky are all popular choices.
For ganache fillings, a slightly lower-cocoa couverture works beautifully. Valrhona Oriado 60% — a blend of Dominican Republic and Peruvian cacao — has a rounded, fruity character that pairs wonderfully with berry or citrus fillings. For milk ganaches, Valrhona Caramélia 36% is a revelation — it tastes of caramel straight from the bag, making it perfect for salted caramel bonbons.
The Bonbon-Making Process
Making bonbons involves a few key steps:
- Temper your chocolate. Tempering aligns the cocoa butter crystals to give your shell its gloss and snap. Melt your couverture to 50–55°C, cool to 27–28°C, then reheat to 31–32°C (for dark) or 29–30°C (for milk and white).
- Shell the mould. Pour tempered chocolate into your polycarbonate mould, tap to remove air bubbles, then invert to drain the excess. Scrape clean and allow to set.
- Pipe the filling. Once the shell is set, pipe your ganache in, leaving a small gap at the top. Allow to crystallise for several hours or overnight.
- Cap the bonbon. Pour a thin layer of tempered chocolate over the filled mould, scrape flush, and allow to set fully before unmoulding.
- Unmould. Tap the mould firmly on a clean surface — perfectly tempered bonbons will release with a satisfying pop, glossy and flawless.
Tips for Success
- Temperature is everything. Work in a cool room (18–20°C) and use a digital thermometer for tempering.
- Use quality moulds. Polycarbonate moulds give the best gloss and release. Silicone moulds are easier to use but produce a less refined finish.
- Don't rush the ganache. Allow it to cool to around 28–30°C before piping — too warm and it will melt your shell.
- Start simple. A classic dark chocolate shell with a vanilla or salted caramel ganache is the perfect first bonbon.
Shop Our Couverture Chocolates
Ready to start? Browse our full chocolate collection — featuring professional couvertures from Valrhona and Cacao Barry across dark, milk, and white varieties. Whether you're making your first batch or refining your craft, the right couverture makes all the difference.