Guide to Molded Bonbons
Sleek and shiny molded bonbons are on-trend and offer a vast canvas for your creativity. Our chefs guide you step-by-step through the process of creating your own molded pralines in this series of videos. Then, scroll down to learn how to dial in your fillings, decorate your shells, and more!
The first step to creating flawless shells is choosing the right chocolate!
Ah, the eternal debate: to clean or not to clean your molds. Chef Russ discusses the pros and cons of each and shows you how to prepare your molds properly.
Casting beautiful shells (without making a mess) takes practice. Get tips and tricks from our Chef.
Avoid common pitfalls when filling your shells in order to achieve professional results.
There are a couple of methods for closing your molds. This one requires no additional supplies.
One last step! Unmold your beautiful bonbons.
Troubleshooting
Whoops! Are your chocolates stuck in the mold? Have your carefully prepared bonbons turned dull and grainy? We're here to help!
Troubleshooting
Explore the reasons your bonbons might be stuck in the mold
Troubleshooting
You made shiny, perfect pralines, but they've turned dull and grainy. What happened?
Troubleshooting
Fat bloom is a common problem that can stem from different causes. Explore how to prevent it.
More Collections to Guide Your Success
Recommended Products for Molded Bonbons
Our chefs recommend couvertures with a 3- or 4-drop fluidity for casting bonbon shells.
