u/oldfartmcfartington

Took on an ambitious task in making three different styles of Bon Bon this Saturday. For no reason other than why not!?

As always the process had its ups and downs and I am always learning new things and constantly being humbled by chocolate.

1. Dark cherry white chocolate ganache with lemon, pistachio and sea salt
2. Sea salt Vanilla caramel
3. Lemon white chocolate ganache

-Callebaut 811 Dark chocolate callets
-Van leer white chocolate callets
-chef rubber and Roxy & Rich colored cocoa butters
- Roxy & Rich gold luster dust

These are addictively fun to create! Decided after my first attempt I’d get some good chocolate and purchased the Callebaut 811 dark couverture. Got some white chocolate from Callebaut as well but didn’t crack open yet! Very happy with the chocolate! this round was a lot tougher to get a decent release. Initially bailed on the domes after 24 hours but decided to leave them in the fridge for a few hours today and magically they released! (Possible room temp was too high) a few cracked shells, a few didn’t make it out all the way but all in all it was a success.

Designs are just experiments with cocoa butter application styles and really want a spray gun but can’t justify the purchase currently. Unused toothbrush and basic art store paint brush worked for this.

Used a homemade Maldon sea-salt caramel in the squares with Chef Rubber Ruby cocoa butter and gold luster dust.

The domes were filled with a mint dark chocolate ganache, chef rubber green cocoa butter and crunchy element from mashed Lorna Doone shortbread cookies and melted milk chocolate. Need work but actually excited to have found a hobby. Only took me 30 years.