Bonbons,Three Ways

Spring was fighting to come out this year. Winter didn’t make it easy but Spring is finally in full bloom. My garden is coming to life, proof that Spring is really here. I have 4 varieties of potatoes, in addition to asparagus, arugula, parsley, cilantro, and other seedlings ready for transplant. I love to spend hours on end in the garden planning for the days and months ahead. 

I've been busy in the kitchen, too. In the midst of finishing wedding cakes and special desserts, I made an array of chocolate bonbons: lemon filled (layers of lemon curd and lemon milk chocolate ganache); dark chocolate Sicilian pistachio ganache; and milk chocolate espresso ganache. I can't pick a favorite as they are each exquisite and decadent in their own way. The lemon curd and lemon milk chocolate are refreshing, while the milk chocolate espresso ganache has a little zip. The dark chocolate Sicilian pistachio bonbons are a nice combination of salty and chocolate. You can't go wrong with any of these. 

If you'd like to see my tutorial, check out my YouTube video on making bonbons:

https://youtu.be/TOGhpb4HjTU

You will need the following for the bon bons:

Tempered white chocolate for the white chocolate shell

Tempered dark chocolate for the dark chocolate shell

Proceed to make all the shells first so they set at room temperature. (Make sure you are working in a cool kitchen not hotter than 72°F). Here is my YouTube video on tempering chocolate using the seeding method: 

https://www.youtube.com/watch?v=bydThAkiHzI&index=8&list=PLAWpIBpOvRSJa8KNjNwUtSojHovkMX2Ul

Lemon Bonbons

White Chocolate Shell

Lemon Curd

Ganache 

For the Lemon Curd:

1/2 Cup (100 grams) Sugar        

Zest of 3 Lemons

1/3 Cup +1 TBSP (90 grams) Lemon juice (from lemons)

3 eggs

3/4 Tsp (5 grams) Gelatin powder 

12 TBSP (180 grams) Butter, softened

1. In a small bowl, place 3 TBSP water. Sprinkle the gelatin powder evenly over the water. Let it rest for 5 minutes until it congeals. 

2. Meanwhile, combine the sugar, lemon zest, lemon juice, and eggs in a bowl. Transfer the mixture to a heavy saucepan. Over low heat, whisk the lemon curd and bring to a simmer. 

3. As soon as the mixture simmers, it will start to thicken. Remove from the heat and add the bloomed gelatin and softened butter. Whisk the curd until it is well emulsified.  

4. Pour the lemon curd through a strainer into a bowl. Let the curd cool slightly, and cover with plastic wrap so it doesn't create a skin. Let it continue to cool down to room temperature.

For the Ganache:

1/4 Cup + 3 TBSP (100 grams) Heavy cream

1 1/2 Cups (250 grams) Milk chocolate

150 gm Lemon curd (Approximately 1/3 of Lemon curd from recipe above)

1. Place chopped milk chocolate into a large bowl. Set aside. 

2. Pour the heavy cream into a heavy saucepan. Bring the cream to a boil over low to medium heat. Remove from heat and pour carefully over chopped milk chocolate.  Let it rest undisturbed for 1 minute.

3. After it rests, whisk the mixture slowly. Start in the middle of the bowl and slowly incorporate more of the chocolate into the heavy cream. Continue whisking slowly until it emulsifies. 

4. Add the curd to the ganache and fold in until it is mixed well.

Assemble the Bonbons:

1. Temper white chocolate

2. Put a #3 plain tip into a pastry bag. Fill the pastry bag halfway with the lemon curd. Pipe half the shell with the lemon curd.

3. Put a #4 plain tip into a pastry bag. Fill this pastry bag halfway with ganache, and fill the bonbon almost to the top. 

4. Seal the bonbons with the tempered white chocolate per the instructions in the Bonbon video. Set the molds in the refrigerator for 15 minutes. 

5. Turn the bonbons out of the mold, being careful not to break them. 

Pistachio Bonbons

Tempered dark chocolate

Pistachio ganache

For the pistachio ganache

1 1/2 Cups (250 grams) Milk chocolate

1 1/2 Teaspoons (10 grams) Honey

Pinch salt

1/4 Cup + 3 TBSP (100 grams) Heavy cream

1/2 Cup (150 grams) Sicilian pistachio paste.

1. Place chopped milk chocolate, honey, and salt into a large bowl. Set aside. 

2. Pour the heavy cream into a heavy saucepan. Bring the cream to a boil over low to medium heat. Remove from heat and pour carefully over chopped milk chocolate.  Let it rest undisturbed for 1 minute.

3. After it rests, whisk the mixture slowly. Start in the middle of the bowl and slowly incorporate more of the chocolate into the heavy cream. Continue whisking slowly until it emulsifies. 

4. Add the pistachio paste to the ganache and fold in until it is mixed well.

Espresso Bonbons 

Tempered dark chocolate

Espresso ganache

For the Espresso ganache:

1/4 Cup plus + 3 TBSP (150 grams) Heavy cream

1 1/2 Tsp (10 grams) Honey

Pinch salt

1 1/2 Cup (250 grams) Milk chocolate

1/4 Cup (50 grams) Espresso coffee, brewed

1. Place chopped milk chocolate, honey, and salt into a large bowl. Set aside. 

2. Pour the heavy cream into a heavy saucepan. Bring the cream to a boil over low to medium heat. Remove from heat and pour carefully over chopped milk chocolate.  Let it rest undisturbed for 1 minute.

3. After it rests, whisk the mixture slowly. Start in the middle of the bowl and slowly incorporate more of the chocolate into the heavy cream. Continue whisking slowly until it emulsifies. 

4. Add the espresso coffee to the ganache and whisk together until it is mixed well.

Assemble bonbons as above for the lemon bonbons, filling a pastry bag fitted with #3 tip halfway with pistachio ganache. Fill prepared bonbon shells nearly to the top with either pistachio or espresso ganache. Seal bonbons with tempered dark chocolate, cool for 10-15 minutes until they set, and gently turn out onto a clean surface.

Enjoy!