How to Make Shiny Chocolate Bonbons

To make shiny chocolate bonbons, you’ll need to temper your chocolate properly. Tempering is a process that involves melting and cooling the chocolate in a specific way to give it a glossy finish and a smooth texture. Here’s a step-by-step guide to making shiny chocolate bonbons:

1. Gather your ingredients:
   - High-quality chocolate (dark, milk, or white, depending on your preference)
   - Bonbon molds or silicone molds
   - Optional: Fillings for the bonbons (e.g., ganache, caramel, nuts, etc.)
2. Chop the chocolate into small, even pieces. This will help it melt evenly.
3. Melt two-thirds of the chocolate: You can do this using a double boiler or a microwave. If using a double boiler, place the chopped chocolate in a heatproof bowl and set it over a pan of simmering water. Stir the chocolate occasionally until it melts. If using a microwave, place the chocolate in a microwave-safe bowl and heat it in short intervals, stirring between each interval until it’s melted.
4. Once the chocolate has melted completely, remove it from the heat source or microwave. Add the remaining one-third of chopped chocolate to the melted chocolate. Stir gently until the additional chocolate melts and the temperature reaches around 88°F (31°C) for dark chocolate, or 86°F (30°C) for milk or white chocolate.
5. Once the desired temperature is reached, continue stirring gently until the chocolate is smooth and glossy. This process helps to properly distribute the cocoa butter crystals in the chocolate, which is crucial for achieving a shiny finish.
6. If you’re using fillings for your bonbons, fill the molds halfway with tempered chocolate. Then, add the filling (e.g., ganache) and cover it with more tempered chocolate until the mold is full. Alternatively, you can make solid bonbons by filling the molds entirely with tempered chocolate.
7. Tap the molds gently on the countertop to remove any air bubbles and ensure the chocolate settles evenly.
8. Place the molds in the refrigerator or a cool room (around 60–65°F or 15–18°C) to allow the chocolate to set. This process typically takes about 30 minutes to an hour, depending on the temperature.
9. Once the chocolate has completely hardened, gently remove the bonbons from the molds. If you encounter any difficulties, you can try placing the molds in the freezer for a few minutes to help release the bonbons more easily.
10. Store the shiny chocolate bonbons in an airtight container at a cool room temperature or in the refrigerator until you’re ready to serve them. Ensure they are well-protected from moisture and strong odors to maintain their shine and flavor.

Remember, the key to achieving shiny chocolate bonbons is proper tempering, so take your time and follow the steps carefully. Enjoy your delicious homemade treats!