Project:BonBons: Difference between revisions

Latest revision as of 14:21, 13 October 2023

User:Finno first project.

Introduction

ProjectInfoBox Project:BonBons

Status:	Completed
Release Date:	Sep 2023
Initiator:	Adam
Materials Used:	See Table
Tools Used:	See Table
Approx. Cost:	Probably Too Much (See tables)

This project is more meant for information/ inspiration than a tutorial.

The idea of making 'BonBon' has been in my head for quite some time,( original attempt in 2018 with much simpler equipment.) These were my first attempts with the "proper" equipment and desire to do it again. And they turned out pretty okay.

I also found out they make great gifts, if you have the time to make them. I brought them to a party and they were quite popular.

I didnt do a great job documenting the process, but might take more care in this aspect if I were to make more. The pictures I did take can be found in the Gallery below.

The BonBons

I have no formal training when it comes to anything in the kitchen, and as with most things I want to learn, I turned to Youtube University. There I found any number of tutorials from professional kitchens to follow and figure out.

I ended up making 2 types of BonBons; Darkchocolate with Strawberry Filling, and Milkchocolate with Dark-Orange Filling.

The Recipies for the filling will be listed below, the 'shells' were plain chocolate. The 'design' you may notice in some of the pictures is white chocolate that had been coloured.

Some videos I watched (There was a lot more than these two, but you can find some of your own if you have the interest.);

BonBon Tools/ Materials

Item Category	Item Name	Description	Link (unafilliated)	Cost (At time of purchase)
Ingredient	Main Chocolate	400g bags of popular chocolate; bundle White, milk &dark	Amazon.de	€26.23
Ingredient	Dark chocolate bars	70% dark chocolate extra incase needed	REWE	€2.29 per
Ingredient	Dark chocolate orange bars	Used for a filling	REWE	€2.49 per
Ingredient	Heavy cream	Used for a filling as per reciepie	REWE	€1.09 per
Ingredient	Strawberries	Used for a filling as per reciepie	-
Ingredient	Lemon juice	Used for a filling as per reciepie	REWE	€1.99
Ingredient	Sugar	Used for a filling as per reciepie	REWE	€1.49
Ingredient	Potato Flower	Used for a filling as per reciepie	-
Tool	BonBon Mold	As named - Maybe better to get one from a Restaurant supplies store rather than amazon, although this one worked fine	Amazon.de	€19.99
Tool	Stainless Steel Scraper/ Spatula	As named; Can also use a large "Pallette knife" instead	Amazon.de	€10.62
Tool	Infrared thermometer	Useful to get an accurate surface temp' and not need to clean the probe each time	Amazon.de	€19.89
Tool	Disposable Piping bags	100 pack. Re-usable could be substituted but take a long time to clean and dry properly, especially when using chocolate	Amazon.de	€15.29
Ingredient	Oil based Food colouring	needs to be oil based to work with cocoa butters and chocolates	Amazon.de	€21.99
Tool	Cotton balls/ Pads	for 'polishing' the molds before use after cleaning	Amazon.de	€1.65
Tool	Baking paper	useful to keep worksurfaces clean, and to be able to catch excess chocolate for re-use	-
Tool	Heatproof Bowls	As named	-
Tool	Spatula	As named	-
Tool	Scissors	As named	-
Tool	Microwave	As named	-
Tool	Fridge/ Freezer	As named, *WARNING* condensation in Chocolates can cause bad things to grow inside the bonbon.	-
Tool	Tall glass	hold pipng bag to make it easier to fill	-
Tool	Bag clips	to close the end of the piping bags	-

The Boxes

Making the boxes is somehting that came a little more naturally to me. Even with some planning, there is still room for improvements having made two versions of the box. The most important thing for me with the boxes was to add a level of luxury (that I was sure would'nt be found in my plain looking bonbon) because I was planning to give them as gifts. This luxury was achieved by using some nice foiled cardboard and being careful to make clean cuts.

The "nd version of the box with a flip & tuck in lid, was better than the sliding box as it was stronger. The improvements that can be made to this box; Make it a little larger (was minimally too small to fit 3 bonbon side by side) and to change the orientation of the 'tuck-tabs' on the lid so that it closes easier. See images in gallery for reference.

Boxes Tools/ Materials

Item Category	Item	Description	Link	Cost
Tool	Cutting Mat	As Named	-	-
Tool	Scalpel/ blades	As Named	-	-
Tool	Metla Ruler	As Named	-	-
Tool	Pencil	As Named	-	-
Material	Glue/ Stick tape	A double stick 'tape' dispenser, similar to a tippex roller	-	-
Material	Card	Various Patterned Card Stock	IDEE	€6.57
Material	Acetate	Clear plastic/ Acetate	IDEE	€5.29

The Gallery

Finshed BonBon box. Version Slide
Open Slide Box
Dark Chocolate Shell Filled with homemade strawberry jam
Strawberry/ darkchoc BonBon cut in half
Milk Chocolate Shells
Sealed shells after being filled with Chocolate orange ganache
Purchased supplies, others were in the house already.
box planning
Box Supplies
Net of the 2nd box
The tab that could be improved by flipping the curve 90', so it closes nicely
folded up 2nd version of box

Simpler Equipment

You dont have to spen as much money as I did, to make something that is almost as good. (see original attempt photos) To make these, I used cheap baking choclate and ice-cube molds we had at the house already. The method, seen in the videos, is then pretty much the same.

The important thing is to have fun, and not stress too much because you are learning. Yes you (I, me) have invested in it, but it is still supposed to be fun.

@@ Line 180: / Line 180: @@
 === The Boxes ===
-Making the boxes is somehting that came a little more naturally to me. Even with some planning, there is still room for improvements having made two versions of the box. The most important thing for me with the boxes was to add a level of luxury (that I was sure would'nt be found in my plain looking bonbon) because I was planning to give them as gifts.
+Making the boxes is somehting that came a little more naturally to me. Even with some planning, there is still room for improvements having made two versions of the box. The most important thing for me with the boxes was to add a level of luxury (that I was sure would'nt be found in my plain looking bonbon) because I was planning to give them as gifts. This luxury was achieved by using some nice foiled cardboard and being careful to make clean cuts.
-This luxury was achieved by using some nice foiled cardboard and being careful to make clean cuts.
+The "nd version of the box with a flip & tuck in lid, was better than the sliding box as it was stronger. The improvements that can be made to this box; Make it a little larger (was minimally too small to fit 3 bonbon side by side) and to change the orientation of the 'tuck-tabs' on the lid so that it closes easier. See images in gallery for reference.
 ==== Boxes Tools/ Materials ====
@@ Line 249: / Line 249: @@
 File:Better Box.jpg|Net of the 2nd box
 File:BB Could be Improved.jpg|The tab that could be improved by flipping the curve 90', so it closes nicely
+File:2nd box.jpg|folded up 2nd version of box
 </gallery>
+=== Simpler Equipment ===
+You dont have to spen as much money as I did, to make something that is almost as good. (see [[:File:Old Attempt.jpg|original attempt]] photos) To make these, I used cheap baking choclate and ice-cube molds we had at the house already. The method, seen in the videos, is then pretty much the same.
+The important thing is to have fun, and not stress too much because you are learning. Yes you (I, me) have invested in it, but it is still supposed to be fun.