Moulded Bonbons
Moulded bonbons are filled chocolates made by casting thin shells of tempered couverture inside polished moulds, piping in soft centres such as ganache, praline or caramel, and sealing each cavity with a chocolate cap. The gloss and sharp snap come from proper temper and a spotless mould — the shine is decided before the chocolate ever sets.
Builds on
What it is
The process is shelling: tempered chocolate is flooded into a polished polycarbonate mould, then tipped back out so only a thin, even skin lines each cavity. Once the shells set, fillings go in — ganache, fruit caramel, praline — leaving just enough room for a final layer of chocolate to cap and seal each piece. Many makers first decorate the empty mould with coloured cocoa butter, so the finished bonbon carries its painted design on a mirror surface.
Why it matters
Bonbons are couverture craft at its most concentrated: temper, emulsion, and hygiene all judged in a single bite-sized object. The pleasure is engineered contrast — a shell that snaps cleanly against a centre that flows or melts — and the shelf life of that centre depends on how much free moisture it holds, which is why professional fillings are formulated as carefully as the shells. A tray of identical, glossy, cleanly released bonbons is quiet proof of a chocolatier's control.
Common mistakes
Poorly tempered chocolate refuses to contract as it sets, so the shells cling to the mould and emerge dull or streaked with bloom. Fillings piped warm melt through the shell; overfilled cavities make caps that leak at the seam. Humidity is the quiet saboteur — in warm, humid Indian conditions, condensation on cold chocolate invites sugar bloom and sticky surfaces, so serious bonbon work happens in cool, dry, conditioned rooms.
Related terms
Frequently Asked Questions
What is the difference between a bonbon and a truffle?
Construction. A truffle is a ganache centre rolled by hand and coated — often in cocoa powder — with a rustic, soft finish. A moulded bonbon is built inside a polished mould: a thin, snappy tempered shell around a piped filling, with a glossy, often painted exterior. Truffles are handcraft; bonbons are precision casting.
Why are my bonbons not shiny, or stuck in the mould?
Both symptoms usually share one cause: temper. Well-tempered chocolate contracts as it crystallises and pulls away from the polished mould, taking on its mirror finish; badly tempered chocolate neither shrinks nor shines. A scratched, greasy or damp mould produces the same disappointment, which is why moulds are polished and never washed carelessly.
How are the colourful designs on bonbons made?
With cocoa butter coloured by edible pigments, applied to the empty mould before the chocolate shell is cast — brushed, flicked or sprayed in layers. When the finished bonbon releases, the design sits fused into its glossy surface. It is painting in reverse, done before the chocolate exists.
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