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Searching resources for "bonbons"

A Taste of Nostalgia: Traditional Bakes as bonbons

Bakery and dessert-inspired chocolate bonbons and bars have stepped firmly into the spotlight. Keep reading for ways to embrace the nostalgia trend in your chocolate shop this festive season.

Jun 29th, 2026 |

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Sprinkle a Little Magic: Add Texture & Glamour to Your Festive Creations with Mona Lisa

Discover the sprinkles and decorations that will take your 2026 festive range to the next level, adding crunch, chew and eye-catching texture to chocolate bars, bonbons and bakery creations.

May 28th, 2026 |

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Hazelnut Flavour Inspiration

One of our favourite flavours to pair with chocolate is the classic hazelnut – whether enrobed in caramel and encased in milk chocolate or blended into a sumptuous filling for bonbons and bars.

Sep 1st, 2025 |

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Valrhona Cocoa Library: Strawberry Inspiration

We're back with another edition of the Valrhona Cocoa Library. This month, we’re looking ahead to sun-soaked summer days with Valrhona Strawberry Inspiration.

Apr 22nd, 2024 | 1.5min read

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Valrhona Raspberry Inspiration Ganache Recipe

A sharp, jammy raspberry ganache made with Valrhona Raspberry Inspiration fruit couverture, cream and butter. Pipes into moulded shells, makes 60 bonbons.

Sep 14th, 2026 |

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Tahini Ganache Chocolates Recipe

A silky tahini ganache made with Callebaut Gold caramel chocolate, piped over cocoa nibs into crisp milk chocolate shells. Makes 60 moulded chocolates.

Sep 9th, 2026 |

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Hazelnut Gianduja bonbons Recipe

Gianduja bonbons: our 100% roasted hazelnut paste stirred into milk chocolate, piped over a whole roasted hazelnut in a dark chocolate shell. Makes 21.

Aug 26th, 2026 |

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Miso Caramel Crunch Bears

Pastel bear bonbons filled with Seb Pettersson's salty-sweet miso caramel and a Milk Crispearls crunch, in Callebaut 823 shells. A spring counter showpiece.

Aug 19th, 2026 |

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Raspberry & Yuzu Nutcracker bonbons Recipe

Festive moulded nutcrackers in Valrhona Opalys white chocolate with a raspberry ganache line and light whipped yuzu ganache. A Christmas showstopper.

Aug 19th, 2026 |

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Ruby & Tahini Praline bonbons Recipe

Ruby bonbons from Callebaut chef Ryan Stevenson: Ruby RB2 shells piped with a tahini and hazelnut praline filling, crystallised overnight. Makes 78.

Aug 7th, 2026 |

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Matcha Cherry Cheesecake Bonbon

Layered matcha, cherry gel, mascarpone and browned-butter biscuit bonbon in a lime, white and pink sprayed shell — a striking counter centrepiece.

Jul 27th, 2026 |

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Mini croissant bonbons with raspberry pâte de fruit and Dulcey ganache, paired with coffee ganache chocolate cups. A café-inspired chocolate recipe combining pastry and coffee flavours, ideal for professional chocolatiers, gifting ranges and fika-themed c

Mar 20th, 2026 |

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Passion Fruit Cheesecake bonbons

Passion fruit bon bons with mascarpone ganache and a Dulcey biscuit base. A vibrant, tropical chocolate recipe for professional chocolatiers using layered fillings and white chocolate shells.

Mar 10th, 2026 |

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Peanut Butter & Jelly Duck Egg bonbons Recipe

Easter duck egg bonbons: a speckled blue Callebaut 823 milk chocolate shell, a blackcurrant pâte de fruit and a peanut butter ganache. Makes 16 half eggs.

Feb 11th, 2026 |

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Cherry & Pistachio Enrobed bonbons Recipe

Layered bonbons: a crisp gianduja and pistachio base, pistachio almond paste and cherry pâte de fruit, cut, enrobed in dark chocolate and gold. Makes 85.

Oct 13th, 2025 |

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Gingerbread men chocolate bonbons

Create festive spiced caramel gingerbread man bonbons with Callebaut 823 milk chocolate and Cozy Christmas transfer sheets. A perfect winter chocolate recipe for professionals.

Aug 4th, 2025 |

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Orange & Earl Grey Bombon Xtreme

A dark and indulgent chocolate shell encasing a decadent orange and Earl grey tea ganache with a hint Cointreau. This intense bonbon was first created for SOC Chef by Chef Bruno Couret.

Jul 23rd, 2025 |

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Green Apple Caramel bonbons Recipe

Autumnal green apple caramel bonbons: a thin, snappable Silky Ghana milk chocolate shell around a runny Ravifruit apple purée caramel. Makes 84 bonbons.

Jul 10th, 2025 |

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Coconut Mushroom bonbons Recipe

Chocolate coconut mushrooms: Callebaut 823 milk chocolate cast in a magnetic mould, filled with coconut ganache and dipped in white chocolate and coconut.

Jun 9th, 2025 |

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Salted Caramel & Amaretto Ganache bonbons

Ruth Hinks' salted caramel, roasted almond and Amaretto ganache bonbons, layered in shells of Callebaut 70% dark chocolate. A step-by-step recipe.

Mar 3rd, 2025 |

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Chai, Vanilla & Coconut Polar Bear bonbons

Festive polar bear bonbons: white chocolate shells with a warming chai and vanilla ganache on a bed of caramelised coconut flakes. 10-12 week shelf life.

Aug 21st, 2024 |

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Water Ganache Recipe by Paul A. Young

Make Paul A. Young's silky water ganache with just Valrhona Manjari 64% dark chocolate, light muscovado sugar and water. Ideal for vegan, dairy-free bonbons.

Aug 12th, 2024 |

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Passion Fruit Ganache Recipe with Ravifruit

A fruity passion fruit ganache for moulded bonbons, made with Ravifruit passion fruit purée and Valrhona Manjari 64% dark chocolate, blitzed in a Thermomix.

Aug 8th, 2024 |

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Chocolate Marshmallow bonbons Recipe

Make 18 chocolate marshmallow bonbons with a Valrhona Guanaja 70% dark chocolate marshmallow filling, set in shells of whichever couverture you prefer.

Jul 26th, 2024 |

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Valrhona Raspberry Amatika bonbons Recipe

Raspberry bonbons: Valrhona Raspberry Inspiration shells filled with a raspberry purée ganache made with Amatika 46% plant based chocolate. Makes 240.

Jul 26th, 2024 |

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Valrhona Cuttable Ganache Recipe

A thick, sliceable ganache recipe from Valrhona for dipped pralinés and bonbons, made with 70% dark chocolate, whipping cream alternative and invert sugar.

Jul 26th, 2024 |

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Intense Apricot Chocolate bonbons Recipe

Apricot ganache bonbons: Ravifruit apricot purée and Valrhona Equatoriale Noire 55% ganache, set in a frame, cut with a guitar cutter and dipped. Makes 240.

Jul 16th, 2024 |

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Intense Rasperry Chocolate bonbons

These tart but tempting Intense Raspberry Chocolate bonbons are perfect as dessert for a summer picnic in the countryside, with their combination of berry flavours and rich, dark chocolate.

Jul 16th, 2024 |

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Intense Blackcurrant Chocolate bonbons Recipe

Make around 240 dipped blackcurrant bonbons from Valrhona: a Ravifruit blackcurrant purée ganache, cut and dipped in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Lemon Chocolate bonbons Recipe by Valrhona

Make around 240 dipped lemon bonbons: a zesty Ravifruit lemon purée and lemon zest ganache, enrobed in Valrhona Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Passion Fruit Chocolate bonbons

Make around 240 dipped passion fruit bonbons with a Ravifruit purée ganache, Valrhona Inspiration Passion Fruit and Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Intense Mango Chocolate bonbons Recipe by Valrhona

Make around 240 dipped mango bonbons from Valrhona: a Ravifruit mango and passion fruit purée ganache, enrobed in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

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Fruit Caramel Recipe for bonbons & Desserts

Make a fruity caramel with Ravifruit fruit purée and KerryMaid whipping cream, ready to pipe into bonbons, pour over desserts or drizzle on ice cream sundaes.

Jun 11th, 2024 |

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Key Lime Pie Chocolate bonbons Recipe

Make 56 Key Lime Pie bonbons in Valrhona Macaé 62% dark chocolate, filled with zesty lime gel, fluffy marshmallow and a browned butter biscuit crumb.

Feb 23rd, 2024 |

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Vegan Valrhona White Chocolate bonbons Recipe

Dairy-free bonbons with an Amatika 35% white chocolate and Norohy vanilla ganache, made with oat whipping cream and plant-based butter, in a snappable shell.

Feb 19th, 2024 |

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Tipsy Chicks: Rhubarb & Gin Flavour Chocolates

Easter chick bonbons: Valrhona Ivoire white chocolate shells painted with Roxy & Rich cocoa butter, filled with a rhubarb and gin flavour ganache. Makes 28.

Feb 13th, 2024 |

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I Like You a Latte! Coffee & Caramel Ganache

Latte bonbons: Cacao Barry Alunga milk chocolate shells decorated with coloured cocoa butter, filled with Café Crokine and white chocolate ganache. Makes 28.

Dec 11th, 2023 |

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Pistachio Marzipan Dark Chocolates for Diwali

Diwali bonbons: Callebaut Zestina Peru 65% dark chocolate shells with a pistachio and Velvet white chocolate filling and a layer of Lubeca marzipan. Makes 48.

Nov 6th, 2023 |

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Pistachio Praline Filling Recipe for bonbons

A smooth pistachio praline filling from Callebaut's Chocolate Academy, with pure pistachio paste, W2 white chocolate and Mycryo. Enough for 48 bonbons.

Oct 13th, 2023 |

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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 2023 |

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Passion Fruit, Cactus & Lime Heart bonbons

Valentine's heart bonbons: red and white cocoa butter on a Cacao Barry Zephyr white shell, filled with a passion fruit, lime and cactus ganache. Makes 35.

Dec 19th, 2022 |

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Hazelnut & Vanilla Caramel Chocolates Recipe

Hazelnut caramel bonbons: Cacao Barry Ocoa shells dusted with gold, filled with hazelnut praline and Nigay salted butter caramel with vanilla. Makes 48.

Oct 20th, 2022 |

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Spiced Christmas Cocktail Chocolates

This spiced Christmas cocktail chocolate recipe expertly combines sweetness, zest and spice. An expert blend of Cointreau with W2 Crema and Valrhona Ivoire, these cocktail chocolates resemble delicious, warming snowballs.

Oct 20th, 2022 |

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Cherry, Ginger & Lemon Chocolates Recipe

Christmas dark chocolate bonbons: Luker Palenque 70% shells with Griottines cherries and a Callebaut 811 ganache of candied ginger and Sicilian lemon.

Oct 19th, 2022 |

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Banana, Speculoos & Popping Candy bonbons

Speculoos bonbons with a pop: Speculoos and banana ganache and crackly popping candy in a Callebaut 823 milk chocolate shell, splattered with cocoa butter.

Oct 19th, 2022 |

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Apple, Cinnamon & Salted Caramel Chocolates

Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.

Oct 19th, 2022 |

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Peach Melba Chocolate bonbons Recipe

Make 48 Peach Melba chocolates from our customer Deborah Symon: a Callebaut W2 white chocolate and white peach purée ganache with a hint of raspberry.

Sep 14th, 2022 |

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Tropical Burst Mango & Passion Fruit bonbons

Tropical Burst bonbons: a whipped mango gel and a banana and passion fruit ganache in Callebaut W2 white shells, painted with coloured cocoa butter. Makes 50.

Apr 17th, 2022 |

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Mojito Chocolate bonbons Recipe

Mojito bonbons: Callebaut W2 white chocolate shells filled with a mojito purée gel with rum and lime, then a white chocolate mojito ganache. Makes 120.

Mar 28th, 2022 |

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Zephyr Caramel & Champenois Heart bonbons

Valentine's heart bonbons: a Marc Champenois gel and Cacao Barry Zephyr caramel ganache in W2 white chocolate shells sprayed with rosy red cocoa butter.

Nov 30th, 2021 |

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Raspberry & Rose Heart bonbons Recipe

Valentine's heart bonbons: Valrhona Tanariva 33% shells sprayed red, filled with a raspberry purée gel and a rose-scented milk chocolate ganache. Makes 60 chocolates.

Nov 11th, 2021 |

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Mulled Blackcurrant bonbons Recipe

Blackcurrant bonbons for winter: Manjari 64% dark chocolate shells with a purple cocoa butter corner, filled with a blackcurrant purée ganache. Makes 30.

Oct 13th, 2021 |

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Ruby, Rhubarb & Ginger bonbons Recipe

Ruby chocolate bonbons with a rhubarb and ginger ganache, made with Callebaut Ruby RB2 and spice drops, then dusted with gold creative powder. Makes 120.

Sep 3rd, 2021 |

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Spiced Caramel Apple Chocolate bonbons

An autumnal chocolate treat that's perfect for Bonfire Night! These spiced caramel and apple chocolate bonbons will put a smile on your customers' faces.

Sep 2nd, 2021 |

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St. Remy XO Brandy & Hazelnut Chocolates

Moulded bonbons with a St. Remy XO brandy and hazelnut praliné ganache in dark and milk chocolate shells, dusted with bronze powder. A luxurious gift.

Mar 4th, 2020 |

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Cointreau® Orange Ganache bonbons Recipe

Orange and Cointreau ganache bonbons in Callebaut 823 milk chocolate shells, made with fresh orange juice and zest and finished with coloured cocoa butter.

Mar 4th, 2020 |

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Lime Ganache Chocolates with Cointreau®

Make zesty lime ganache chocolates with Cointreau®, our Velvet white chocolate, fresh lime juice and zest, finished with lime green cocoa butter and gold.

Mar 4th, 2020 |

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Lime Caramel, Coconut Praline & Rum bonbons

Ruth Hinks' tropical bonbons layer a lime caramel, a toasted coconut praline disc and a Mount Gay rum ganache in Cacao Barry Alunga milk chocolate shells.

Feb 26th, 2020 |

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Cinnamon & Star Anise Ganache bonbons

48 warming autumn bonbons: a cinnamon and star anise infused ganache in Callebaut Ecuador 39% single origin milk chocolate shells, brushed with cocoa butter.

Feb 26th, 2020 |

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Lemon & Basil Chocolate bonbons Recipe

Basil-infused Papouasie milk chocolate ganache with lemon purée and Sicilian lemon drops, piped into ready-made dark chocolate cups. 70 chocs in 30 minutes.

Feb 26th, 2020 |

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