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Perfectly sweet and velvety smooth, there’s nothing like indulging in chocolate at Easter time. What’s even better? A deliciously easy chocolate recipe that you can whip up yourself! That’s why we’ve teamed up with chocolatier and dessert connoisseur Helene from Choc & Moi to bring you this simple chocolate bonbon recipe. Having honed her skills with some of the world’s top chocolatiers in Belgium, you can rest assured this recipe will deliver a delightful treat.
Choc & Moi’s Easy Chocolate Bonbons
Your shopping list…
- 300g of couverture Belgian chocolate (either dark or milk)
- Rainbow sprinkles (or Easter sprinkles!)
- 10 small patty pans
What you’ll need…
- Bowl
- Spatula
- Thermometer
- Piping bag
Now let’s make some chocolate magic together!
- Break 250 grams of chocolate into small pieces and place into your bowl.
- Melt the chocolate for 30 seconds in the microwave and mix thoroughly with your spatula.
- Continue to melt the chocolate in 30-second bursts, stirring each time.
- Once the chocolate is nearly melted, check the temperature with a thermometer until it reaches 45°C.
- Add the remaining 50 grams of chocolate into your bowl to cool down the melted chocolate to 30°C (this is an easy way to temper chocolate!).
- Fill a piping bag with the tempered chocolate you’ve made.
- Using the piping bag, fill your patty pans with chocolate by squeezing it slowly and moving in a circular motion.
- Once formed in your patty pans, decorate with sprinkles on top.
- Let your chocolate bonbons set in a cool place (under 22°C) or we recommend using your fridge if it’s a warm Autumn day.
Enjoy!
Hungry for more? Get hands-on making mouth-watering chocolate recipes at Choc & Moi’s sweet storefront and studio on Sydney’s Northern Beaches.
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