How to make easy chocolate bonbons
At Bombonería Pons, we have been creating each creation with the art and artisanal passion that characterizes our products since 1960. Our chocolates, made with the highest quality raw materials, are the result of decades of tradition and love for good chocolate. Today we want to share with you a very simple chocolate recipe so that you can try it at home and enter the fascinating world of chocolate making. Can you imagine giving homemade chocolates as a personalized gift? It is a delicious experience, and we are here to guide you.
The result will be a real chocolate gem, ideal for giving as a gift, enjoying at family gatherings or simply treating yourself. Also, if you are looking for inspiration or prefer to rely on our experience, we invite you to discover our exclusive collections of artisan chocolates, assorted chocolates and black chocolates , always available for the most special occasions.
What are chocolates?
Pralines are a handcrafted chocolate product characterized by their smooth texture, exquisite filling and careful presentation. Their production combines technique, creativity and passion. For example, liqueur pralines are ideal for festive occasions, while sugar-free pralines are a perfect option for those watching their sugar intake.
The origin of pralines dates back centuries and remains synonymous with elegance and good taste. Do you want to know how to make pralines at home with your own personal touch? Below we give you the basic steps you need to follow and some practical tips to perfect your technique.
— Choose a quality chocolate, like the one we use in our vegan chocolates or lactose-free chocolates .
— Try to melt the chocolate in a bain-marie to avoid altering its flavour or texture.
— Use silicone moulds to make it easier to remove homemade chocolates from the moulds.
— Innovate with fillings such as candied fruit, nuts or creams, according to your personal taste.
— Store chocolates in a cool, dry place to maintain freshness.
Remember that, if you are looking for more options or prefer to enjoy chocolates already made with the utmost care, our selection of artisan chocolates is designed especially for you.
Ingredients of the dish
— 500 g of 70% dark chocolate
— 50 g of Butter
— 50 g of brown sugar
— 3 g of Fleur de sel
— 50 ml of 35% MG liquid cream
— 20 g of milk chocolate coating
Preparing the chocolates
1. Preparing the filling
— In a saucepan, melt the butter, brown sugar and fleur de sel. Cook over medium heat for 5 minutes while stirring constantly.
— In a separate bowl, heat the heavy cream until hot, either in a small saucepan or in the microwave.
— Remove the saucepan from the heat and carefully add the hot cream gradually to the mixture, stirring until fully combined.
— Pour this mixture into a bowl over the chopped milk chocolate, in three batches, stirring with a spatula until the chocolate is completely melted, and the mixture is homogeneous.
— Cover the ganache with cling film in direct contact with the surface and let it rest until it reaches 27° C.
2. Line the molds
— Chop the dark chocolate. Place two-thirds of the chocolate in a heatproof bowl and place it in a bain-marie, making sure that the water does not boil to avoid burning the chocolate. Melt until it reaches 45-50° C.
— Add the remaining third of the chopped chocolate gradually while stirring until the mixture cools to 28-29 °C. You will notice that the chocolate begins to thicken slightly.
— Heat again in a bain-marie until reaching a temperature of 31-32 °C. The chocolate will be tempered and ready to use.
— Fill the cavities of the chocolate mould with the tempered chocolate using a pastry bag or ladle. Scrape off the excess with a spatula, tap the mould and carefully pour the excess chocolate into a bowl to create a thin layer, forming the shell of the chocolates.
— Place the mould upside down on a tray covered with baking paper and allow drying for 15 minutes in a dry place.
3. Fill and close the chocolates
— Once the shell has crystallised, use a pastry bag to fill each cavity with the salted caramel ganache, leaving it at 27 °C. Leave a space of 1-2 mm on the surface to close the pralines.
— Leave the mold uncovered overnight in a cool, dry area to allow the filling to stabilize.
— The next day, temper the dark chocolate again. Fill the top of each cavity with chocolate to seal the bonbons, removing the excess with a spatula.
— Let the chocolates rest for 30 minutes. Tap the mould lightly on a clean surface, covered with baking paper. The chocolates will release on their own.
Your homemade salted caramel chocolates are ready to be enjoyed! Prepare a pretty box and surprise your loved ones with this delicious gift.
What type of chocolate is best for making bonbons?
The choice of chocolate is essential to obtain irresistible chocolates. Chocolate with a high cocoa content (minimum 70%) is ideal if you are looking for intense and sophisticated flavours. On the other hand, milk chocolate provides sweetness and smoothness, while white chocolate is a perfect choice for more creative combinations.
At Bombonería Pons, we work exclusively with the highest quality raw materials, essential to guarantee that unmistakable flavour in each chocolate. If you prefer to leave it in the hands of experts or are looking for inspiration, we invite you to explore our artisanal selection of dark chocolates , made with the best cocoa in the world.
How long do homemade chocolates last?
Homemade chocolates, as they do not contain artificial preservatives, have a shorter shelf life than industrial ones. Generally, it is recommended to consume them within 7 to 15 days, depending on the filling used. Cream- or dairy-based fillings should be consumed more quickly, while those with nuts or caramel are better preserved.
A good tip is to store the chocolates in an airtight container, away from sunlight and in a cool place (between 15 and 18 °C). If you are looking for longer-lasting options or special fillings, in our shop you can find unique flavours in the collection of liquor chocolates , perfect for an unforgettable gift.
Which moulds are best for homemade chocolates?
The right mould can make all the difference in the final presentation of your homemade chocolates. Silicone moulds are a great option for beginners, as they are flexible and easy to remove from the mould. For those looking for a more professional finish, polycarbonate moulds are ideal, although they require a little more practice.
An extra tip is to lightly grease the moulds with cocoa butter before adding the chocolate, which ensures an impeccable shine on each bonbon. If you want to surprise someone special, you can also explore our carefully selected lactose-free chocolate options, ideal for specific diets.
Ideas to personalize your chocolates
Personalization is what makes homemade chocolates special. You can fill them with dried fruits, liqueurs, caramel or even flavoured creams. Plus, adding toppings like flaky salt, orange zest or chopped pistachios will give them a gourmet touch.
If you're looking for other unique ideas, you'll find inspiring combinations in our collection of assorted chocolates . Imagine combining Italian gianduja, marcona almonds or pralines, each designed to satisfy the most demanding palates.
— Fill chocolates with a mixture of hazelnuts and cocoa cream for a classic flavour.
— Add crystallised rose petals for an unexpected and elegant detail.
— Try citrus fruit fillings for a surprising fresh contrast.
More curiosities about artisanal chocolate
The world of chocolate is full of peculiarities. For example, did you know that the tempering process of chocolate is crucial for it to have a perfect shine and crunchy texture? In our workshop, every step is taken care of in detail, resulting in the collections of vegan and traditional chocolates that so many customers value.
If you want to learn more or try different versions, our store highlights sugar-free chocolates . A perfect option for those looking to enjoy chocolate without sacrificing their health.
Ready to let your imagination run wild and surprise your loved ones with your own creations or with our ready-made preparations? At Bombonería Pons, sweetness is always within reach.
Why choose Bombonería Pons products?
At Bombonería Pons, we combine tradition and quality to offer you irresistible chocolates. Whether you choose to prepare them at home or enjoy our artisanal creations, you will find the best chocolate since 1960. Explore our products here and make your sweet moments unforgettable.
