Croissant & Coffee Bonbons

Method

Inspired by the growing fika trend, these Mini Croissant Bonbons and Coffee Cups bring together two essentials of the Swedish coffee break, something sweet and something to sip. Designed to capture the experience of enjoying a pastry and coffee moment, this pairing translates classic café flavours into refined, bite-sized chocolates.

The croissant-shaped bonbons combine the caramelised warmth of Valrhona Dulcey with a bright raspberry pâte de fruit, delivering a balance of richness and freshness. Alongside them, the coffee ganache cups offer a smooth, indulgent hit of chocolate and coffee, finished with a delicate latte-style swirl for added visual appeal.

Together, they create a cohesive, café-inspired offering that’s perfect for seasonal collections, gifting ranges, or adding a premium “coffee moment” to your chocolate display.

Mini Croissant Bonbons

Mould used: Croissant Mould (SMP3608)

Decoration

Mona Lisa E Free Brown (SCR447)

Shell: Valrhona Dulcey chocolate (SCC5300)

1. Apply R&R E Free Brown cocoa butter to the mould cavities using a brush or spray gun for an even finish.

2. Allow the cocoa butter to fully crystallise.

3. Shell the moulds using tempered Dulcey chocolate, ensuring an even coating before scraping and allowing to set.

Raspberry Pâte de Fruit

Ingredients

134g Ravifruit Raspberry Purée (SCF0865A)
13g Invert Sugar Paste (SCA107)
34g Sugar (for pectin mix)
1.3g Pectin (SCA132)
107g Sugar (main addition)
20g Glucose Syrup DE60 (SCA120)
5.4g Tartaric Acid (SCA134) solution (50/50 with water)

Method

1. Weigh all ingredients in advance. Mix the 34g sugar with the pectin until fully combined.

2. Heat the raspberry purée and invert sugar to approximately 80°C.

3. Add the pectin mixture and whisk until fully combined.

4. Bring to the boil.

5. Add the glucose and remaining sugar in 2–3 stages, mixing well between each addition.

6. Cook to 104°C.

7. Reduce the heat, add the tartaric acid solution and mix well for 1 minute.

8. Remove from the heat and transfer to a plastic bowl.

9. Cover with cling film, pressing directly onto the surface, and chill until fully set.

10. Blend with a hand blender until smooth and pipeable.

Usage: Approx. 1.5g per cavity

Dulcey Ganache

Ingredients

224g Kerrymaid cream (SCM280)
1 Vanilla bean (SCF0500)
93g Glucose Syrup DE60 (SCA120)
522g Valrhona Dulcey chocolate (SCC5300)

Method

1. Heat the cream, glucose and vanilla bean to the boil, then remove the vanilla pod.

2. Pour over the Dulcey chocolate and leave for a few minutes to melt.

3. Mix by hand until combined.

4. Emulsify using a hand blender until smooth and glossy.

5. Transfer to a piping bag and cool to approximately 28°C before use.

Usage: Approx. 4g per cavity

Constructing the Bon Bons

1. Decorate and shell the moulds with tempered Dulcey chocolate.

2. Pipe a layer of raspberry pâte de fruit into each cavity.

3. Pipe the Dulcey ganache on top, ensuring space is left for capping.

4. Allow to crystallise, then cap with tempered Dulcey chocolate and unmould.

Coffee Cups

Yield: Approx. 216 cups (4 trays)

4 trays of Dark Chocolate Hollow Cream cups (SCS475) 

Coffee Ganache

Ingredients

357g Kerrymaid cream (SCM280)
159g Glucose Syrup DE60 (SCA120)
238g Invert Sugar Paste (SCA107)
2 Vanilla beans (SCF0500)
556g Valrhona Macaé 62% (SCC5020)
198g Butter
3 drops Coffee flavouring oil (SCF0681)

Method

1. Heat the cream, glucose, invert sugar and vanilla beans to the boil, then remove the vanilla pods.

2. Pour over the Macaé chocolate and leave for a few minutes to melt.

3. Mix by hand until combined.

4. Add the coffee flavouring oil and mix well. Note: The coffee drops are very strong.

5. Add the butter and emulsify using a hand blender until smooth and glossy.

6. Transfer to a piping bag and cool to approximately 28°C.

7. Pipe approximately 7g into each cup.

Finishing

1. Cap the cups with tempered Valrhona Dulcey chocolate (SCC5300).

2. Add a small dot of Valrhona Ivoire white chocolate (SCC5200).

3. Use a toothpick to swirl the chocolates together to create a latte art effect.