Bonbon Recipe

Temper chocolate

Chop 300 g of the dark chocolate finely; reserve 100 g as seed. Place the 300 g in a heatproof bowl. Melt over a double boiler (bain-marie) stirring gently until the chocolate reaches 45–48°C (113–118°F). Remove from heat and add the reserved 100 g of chopped chocolate, stirring continuously to bring the temperature down to 31–32°C (87–90°F) for dark chocolate. Keep the tempered chocolate at this working temperature (cover with a towel to prevent crust).

Prepare a clean polycarbonate or silicone bonbon mold (approx. 36 small shells). Wipe the mold to ensure no moisture. Using a small ladle or spoon, pour or brush tempered chocolate into each cavity, coating evenly to form shells. Tap the mold firmly on the counter to remove air bubbles. Turn the mold upside down over the bowl of tempered chocolate to let excess chocolate drip out, leaving thin shells. Scrape the top of the mold with a bench scraper to level and remove excess chocolate. Place the mold upside down on a tray and let shells set until firm at room temperature or place in the refrigerator for 5–8 minutes to set quickly. If the chocolate dulls or seeds, rewarm carefully to working temperature before continuing.

Cook raspberries

Place raspberries and granulated sugar in a small saucepan over medium heat. Cook, stirring and crushing berries with the back of a spoon, until the mixture becomes saucy and slightly reduced, about 6–8 minutes. If using frozen berries, allow them to thaw and heat through. Pass the cooked raspberries through a fine mesh sieve into a bowl to remove seeds. Press down with a spatula to extract as much purée as possible. You should have roughly 150–170 g strained purée.

Make ganache

Heat the cream and glucose (if using) in a small saucepan until it just begins to simmer (do not boil). Place the chopped dark chocolate (reserve a small amount if needed) in a heatproof bowl. Pour the hot cream over the chocolate and let sit 30–40 seconds. Stir gently from the center until smooth and glossy, forming a ganache. Stir in the raspberry purée in two additions until fully incorporated and color is uniform. Add the butter and stir until melted and the ganache is glossy. Check consistency — it should be pipeable but not runny. If too thin, chill briefly (10–15 minutes) to thicken; if too thick, warm gently over a bain-marie.

Transfer ganache to a piping bag fitted with a small plain round tip or to a bowl and cover the surface with plastic wrap to prevent skin. Chill until it is soft-set but still pipeable, about 20–40 minutes depending on kitchen temperature.

Make pistachio paste

In a small food processor, pulse the roasted pistachios with powdered sugar until crumbly. Add the 5 g oil in a few drops and continue to process until the mixture forms a smooth, slightly oily paste (like a thick nut butter). Scrape down the sides as needed. Do not overheat — pulse in short bursts. If the paste seems dry, add a tiny additional drop of oil. The paste should be firm enough to pipe small dots or place micro-dollops into the center of the ganache for texture.

Prepare garnish

Chop the 15 g of pistachios finely and place in a small bowl for sprinkling on top of finished bonbons. If using cocoa butter or tempered colored chocolate for decoration, melt/temper a small amount and prepare a piping bag or brush.

Examine the shells: if any have thin spots, recoat as necessary and reset. Using the piping bag with the raspberry ganache, pipe into each chocolate shell cavity, filling to about 90% of the cavity height (leave room for the closing layer). If using pistachio paste, pipe or drop a very small dot (about 0.5–1 g) of pistachio paste into the center of each ganache-filled cavity for a burst of pistachio. Smooth lightly if needed but do not overfill.

Allow the filled shells to set gently at cool room temperature for 10–20 minutes so the ganache firms slightly and does not slump when capping.

Rewarm remaining tempered chocolate briefly to working temperature if it has set. Pour or spoon tempered chocolate over each filled cavity to seal, scraping the top with a bench scraper to leave a clean flat underside. Tap mold gently to remove air bubbles. If decorating, quickly dot or streak the top with tempered cocoa butter or sprinkle finely chopped pistachios onto the wet surface of a few bonbons for visual contrast. Optionally, sprinkle a few flakes of sea salt over select bonbons.

Set the mold upside down until the chocolate shells fully contract and release from the mold, 15–30 minutes at room temperature or 5–10 minutes in the refrigerator. Avoid prolonged refrigeration to prevent condensation when unmolding.

Carefully invert the mold and release the bonbons. Wipe any stray chocolate from the bottoms with a warm cloth if needed to produce clean, glossy finished pieces.

Place finished bonbons in a single layer in an airtight container separated by sheets of parchment. Store in a cool, dry place at 16–18°C (60–65°F) for best texture and flavor. Refrigeration will shorten shelf life due to condensation; if refrigerated, allow to come to room temperature for 30–60 minutes before serving. Consume within 2–3 weeks for optimal freshness; the ganache will mellow and the pistachio note is best within the first week.