Logmymeals

Valentine’s Day is the perfect occasion to celebrate love and show your loved ones how much you care. And what better way to do it than with some delicious bonbons? In this post, I’ll share with you a recipe for Valentine’s Day bonbons that will make your loved one’s heart skip a beat. This recipe uses two different ganaches: coconut and banana, both of which are simply divine!

Valentine’s Day Treat: Bonbons!

Ingredients:

Bonbons Ingredients:

• 10g cocoa butter
• 1g oil soluble food colouring
• 200g dark chocolate

Coconut Ganache:

• 70g white chocolate
• 1 tbsp coconut oil
• 2 tbsp coconut milk

Banana Ganache:

• 80g dark chocolate
• 1 1/2 – 2 tbsp mashed banana
• 2 tbsp cream

Instructions:

1. Clean the bonbons mold with a cotton ball. If it’s very dirty, make sure to clean with some cotton ball and alcohol and let it dry before doing anything else.
2. Melt the cocoa butter then add in the powdered colouring.
3. Start painting with the coloured cocoa butter when it reaches 29°C.
4. Allow the cocoa butter to dry between each design.
5. Once you are done with the designs, rub the mold on a piece of paper towel to get rid of all the excess.
6. Tempering the chocolate is important for the bonbons to come out looking beautiful and shiny. To temper dark chocolate, you will need to use the seeding method. Set aside 1/3 of the chocolate and melt 2/3 of it. Once melted, add in the remaining 1/3 of the chocolate and stir until it has all melted and reached 31°C.
7. Fill the molds to cover each cavity with chocolate. Scrape off excess chocolate.
8. Rock the mold a few times for 1 minute to get rid of all the air bubbles.
9. Pour out all the chocolate and scrape away the excess.
10. Allow the shells to cool on a cooling rack for at least 15-20 mins or until the chocolate looks matte.
11. Make the coconut ganache by heating up the coconut oil and milk to at least 70°C.
12. Pour the milk and oil mixture into the white chocolate. Let the mixture cool to 29°C before using.
13. Make the banana ganache by heating up the mashed banana and cream to at least 70°C.
14. Pour the banana and cream into the dark chocolate. Let this mixture cool to 29°C before using.
15. Pipe the ganaches into each cavity of the bonbon molds. Leave about 1/8th space to fill in the rest of the chocolates.
16. Let the ganache cool for about 20 mins.
17. Temper the dark chocolate again to 31°C. Pour the chocolate over the mold to cap the bonbons.
18. Use the scraper to knock all the chocolates into the gaps. Let it set for 1 min.
19. Scrape off all the excess chocolate and clean the mold well.
20. Put the bon bons into the fridge for about 15-20 mins.
21. Tap the mold to remove the bonbons from the molds.
22. Enjoy!

These Valentine’s Day bonbons are a perfect way to show your love and appreciation for your partner or loved ones. The coconut and banana ganaches are sure to tantalize the taste buds, and the beautiful designs on the bonbons will make them a feast for the eyes as well. So, don’t hesitate, get your ingredients together, and try out this recipe for a truly special Valentine’s Day treat!