Handmade bonbons: how chocolate shells are painted
Coloured cocoa butter, moulds and fillings — what goes into a single bonbon.
The bright pattern on a bonbon is applied not on top but inside the mould, before any chocolate goes in. Cocoa butter with food colouring is used for this.
The mould is then filled with tempered chocolate, the excess is poured out and the shell is left to set. A thin wall matters: it must not overpower the filling.
The filling — ganache, praline or caramel — is added once cooled, and the bonbon is sealed with a layer of chocolate. A single batch takes several days.
