HERE IS HOW OUR BONBONS ARE CREATED!

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DAY 1

Day 1 is for meticulous cleaning!

The beautiful chocolate bonbon making begin with cleaning the polycarbonate molds meticulously at least three times with cotton balls. This process is crucial in order to make a beautiful sheen for the bonbon surface.

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DAY 2

 
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Day 2 is for painting

The art work begins with painting tempered cocoa butter. The artwork has to be done very quickly as the colouerd butter starts to get crystallized quickly.

Day 3

 

Day 3 is for tempering…

Tempered chocolate is prepared, and shell making begins. The first tapping the mold release the air trapped in the chocolate. Tempering is a critical step in the chocolate making process. This is what leads to the flavor and consistency.

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…and shelling

The next step is to discard any excess amount of chocolate. The thickness of the chocolate shells should be even all over the inside of the shell.

Day 4

 
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Ganache Making & Filling:

In order to make a beautiful ganache, it requires a perfect emulsion (homogeneous combination of two ingredients, which normally do not mix). Most of ganache making is done fat-in-water emulsion. Here I’m stirring the ganache in the middle of the bowl to create the emulsion.

After filling is done, the ganache requires 24 hours for crystallization.

 

Day 5

Capping (sealing the bottom of the bonbons) and releasing bonbons from the molds.

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