An enrobed bonbon or enrobed praline is simply a chocolate confection dipped in couverture or run through an enrobing machine to coat it in a thin layer of chocolate. They come in a variety of shapes with a myriad of filling options, but here, we’ll focus on bonbons made using framed fillings, one of the most cost-efficient options for chocolatiers. In the videos below, Chef Russ Thayer will guide you through each step of creating enrobed bonbons, from choosing a frame for your filling to dipping the cut squares of ganache. We’ve even got some tips and trips for decorating your bonbons for visual variety and a polished, professional look.