Homemade Chocolate Bonbons You Won't Be Able to Resist This Easter

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Choc & Moi’s Easy Chocolate Bonbons

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.

Melting chocolate

Checking the temperature of the chocolate

Putting sprinkles on chocolate

Chocolate bonbons

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