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The New Year has come. Hope everyone had a wonderful holiday with their beloved ones, friends, colleagues, whoever, with whom you could cook, bake, eat perfect foods together and had a great time.
For Xmas this year since I am a gourmand and have this gastro blog, I didn't have another chance but only prepare eatable presents for everyone, my family and friends also. I prepared a lot of delicious things already before xmas, in all December but from all I loved making bonbons. It has endless number of variant and who doesn't love chocolate. The bonbon as xmas present proved perfect choise. All my family was struck dumb by the small sweet surprises which is always the best proof for me. :)
Right before Christmas I bought a new bonbon silicone chocolate molds what I needed to try immediately. Of course!
I made 4 different kind of bonbon with different fillings or design:
1. Bonbon filled with lemony white chocolate cream and sour cherry jam (I have prepared this before)
2. White - dark chocolate striped bonbon
3. White chocolate bonbon filling with sour cherry jam
4. White chocolate bonbon filling with orange dark chocolate cream
1. Bonbon filled with lemony white chocolate cream and sour cherry jam
Ingredients (15 pieces):
15 dkg dark chocolate (minimum 60%)
For the filling:
4 tablespoon cream
10 dkg white chocolate
4 coffee spoon yoghurt
1 lemon's zest
+ home-made sour cherry jam
1. For first step let's prepare the filling. Melt the white chocolate with the cream above medium heat, stirring constantly. When the cream is solid, set aside to chill. When it's cold (after 5-10 minutes), addmix the yoghurt and lemon zest. Set aside again until preparing the chocolate shell in the forms.
2. Melt the 2/3 of chocolate slowly in another saucepan stirring constantly. When it's completely melted, take from the cooking-stove, turn the rest of chocolate into the melted chocolate and stir until they get melted as well.
3. Wih the help of a paint brush (Yes, you can use what we painted in elementary school with if we haven't purchased a professional bonbon brush yet) grease the holes of bonbon form. Hold toward the lights to see whether you haven't left any small hole anyway the filling runs out through it. Place the form in the fridge to congeal. If you want to play it safe, grease again with the chocolate (as I did also for the very first time).
4. When our chocolate shells chilled, place some white chocolate filling with a small coffee spoon, then some jam but leave some millimetre place for the feet of bonbons to close them. Pull down the unnecessary chocolate with a spatula so the feet of bonbons will be nice and plain.
5. When we are ready witht the filling, put them back inthe fridge for minimum 1 hour then carefully turn out the bonbons from the form and you can taste them immediately.
1. For first step let's prepare the filling. Melt the white chocolate with the cream above medium heat, stirring constantly. When the cream is solid, set aside to chill. When it's cold (after 5-10 minutes), addmix the yoghurt and lemon zest. Set aside again until preparing the chocolate shell in the forms.
2. Melt the 2/3 of chocolate slowly in another saucepan stirring constantly. When it's completely melted, take from the cooking-stove, turn the rest of chocolate into the melted chocolate and stir until they get melted as well.
3. Wih the help of a paint brush (Yes, you can use what we painted in elementary school with if we haven't purchased a professional bonbon brush yet) grease the holes of bonbon form. Hold toward the lights to see whether you haven't left any small hole anyway the filling runs out through it. Place the form in the fridge to congeal. If you want to play it safe, grease again with the chocolate (as I did also for the very first time).
4. When our chocolate shells chilled, place some white chocolate filling with a small coffee spoon, then some jam but leave some millimetre place for the feet of bonbons to close them. Pull down the unnecessary chocolate with a spatula so the feet of bonbons will be nice and plain.
5. When we are ready witht the filling, put them back inthe fridge for minimum 1 hour then carefully turn out the bonbons from the form and you can taste them immediately.
