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.
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.

Molded Bonbon Recipes from Our Chefs