The document discusses different types of chocolate confections including bonbons, truffles, and pralines. It provides instructions and recipes for tempering chocolate and making chocolate ganache fillings using cream, butter, or fruit/vegetable purees. The document also outlines steps for filling chocolate molds with ganache and sealing with tempered chocolate, as well as enrobing truffles or pralines with tempered chocolate.

1. Chocolatology
Chocolates
Bonbons, Chocolate Pralines
and Chocolate Truffles

2. Bonbons, Truffles and Chocolate
Pralines
 Bonbon or bon-bons refers to any of
several types of sweets, especially small
candies enrobed in chocolate.
 Chocolate Truffle is a type of chocolate
confectionery, traditionally made with a
chocolate ganache center coated in
chocolate, icing sugar, cocoa powder
usually in a spherical, conical, or curved
shape.
 Chocolate Pralines are a molded

3. How to make –First Temper
Chocolate
 When we receive chocolate from the manufacture bit
is in temper. The cocoa butter crystals are proper
alignment. As soon as we melt the chocolate it
comes out of temper. We will need to put back in
temper is we want those same physical
characteristics we started with. This would be if we
are making candy, using a mold or a showpiece
 If you are baking, cooking or making mousse you do
not temper chocolate.
 Chocolate that is melted and not re-tempered will be
soft, streaky in appearance and gritty in mouth-feel.
This can always be melted down again and tempered
or used for something else, such as baking.

4. Methods of Tempering
Method Procedure Best Use
EZ Melt chocolate to 125 degrees. Place bowl on ice
and stir to 82 degrees. Test. Warm to 89-91
degrees working temperature. Test again
Small quantities
1-2 lbs.
Seeding Melt 2/3 of desired amount of chocolate to
125 ̥degrees. Add 1/3 of remaining chocolate,
cool and heat to the above temperatures-Test
Med. quantities
Lumps of un-melted chocolate
Tabling Melt 2/3 of desired amount of chocolate to
125 ̥degrees. Reserve other chocolate. Pour onto
marble slab. Spread chocolate out and scrape
into a mound, repeat to temp. is 82 degrees. Mix
into reserved warm chocolate-Test
Large quantities.
Need a large
marble slab, experience and
timing
Beta 6 Crystals Melt measured amount of chocolate to 125
degrees. Cool to 95 degrees add 1% beta
crystals, stir let sit for 10 minutes. Test
Med. quantities.
Takes a while to crystalize. Beta 6
crystals $$$

5. Next -Prepare Molds
1.Start with polycarbon chocolate
molds, The mold must be CLEAN. Wash
before using if necessary. Buff with a
lint free towel. Place in a warm place
until needed. Molds need to 80 degrees
2.Temper
chocolate,
invert mold so
cavities are
facing up. 3.Fill with tempered
chocolate. Using the
handle of a bench
scrapper rap all sides
of the mold to bring
bubbles to the top and
pop

6. Prepping Molds
4. Invert mold, pour excess
chocolate back into the bowl of
tempered chocolate
5.Use your bench scraper to
clean off the mold of excess
chocolate.
6.Invert onto a parchment lined
sheet pan and place in either a
cooling cabinet or refrigerator
7.Have you filling prepared. It
must be liquid yet it can’t be
warm. If it is to warm it will take
the chocolate out of temper and
your chocolates will not come
out of the molds

7. Ganache Fillings- Cream
GanacheProduct/Use Chocolate Ratio Chocolate
to Cream
Chocolate Cream
Firm Ganache
for slab pralines
Dark 2:1 1000g 500g
Milk 2.5:1 1000g 400g
White 2.5:1 1000g 400g
Medium
Ganache for
piped pralines
Dark 1.5:1 1000g 667g
Milk 2:1 1000g 500g
White 2:1 1000g 500g
Soft Ganache
for molded
pralines
Dark 1:1 1000g 1000g
Milk 1.5:1 1000g 667g

8. Butter Ganache
 Used in Europe, it is often made with liquors. Butter having less water content then
cream it is more shelf stable. Butter ganache is made by combining tempered
chocolate with softened butter. The result is a quick setting ganache that increases
the risk of separation if the chocolate and butter are not of similar temperatures.
Butter needs to be between 85-90 degrees and can be whipped with a paddle to
soften and aerate.
Product/Use Chocolate Ratio Chocolate
to butter
Chocolate Soft Butter
Firm Ganache
for slab
pralines
Dark 2:1 1000g 500g
Milk 2.5:1 1000g 400g
White 2.5:1 1000g 400g
Medium
Ganache for
piped pralines
Dark 1.5:1 1000g 667g
Milk 2:1 1000g 500g
White 2:1 1000g 500g
Soft Ganache
for molded
pralines
Dark 1:1 1000g 1000g
Milk 1.5:1 1000g 667g
White 1.5:1 1000g 667g

9. Fruit and Vegetable Puree Ganaches
 Fruit and Vegetable puree ganaches can be substituted for all or part of the cream.
Since they do not contain fats, butter needs to be added to the tempered chocolate
when puree is used. Follow butter ganache method to make ganache, after butter is
incorporated add 85-90 degree puree, mix to combine
Product/Use Chocolate Ratio
Chocolate to
puree and
butter
Chocolate Puree Soft Butter
Firm
Ganache for
slabbed
pralines
Dark 2:1 1000g 250g 250g
Milk 2.5:1 1000g 200g 200g
White 2.5:1 1000g 200g 200g
Medium
Ganache for
piped
pralines
Dark 1.5:1 1000g 334g 333g
Milk 2:1 1000g 250g 250g
White 2:1 1000g 250g 250g
Soft Ganache
for molded
pralines
Dark 1:1 1000g 500g 500g
Milk 1.5:1 1000g 334g 333g
White 1.5:1 1000g 334g 333g
Source- Art of The Chocolatier, 2011-Notter

10. Filling Molds
8.Fill 7/8 full, allow filling to “crust
over” The ideal ratio for pralines
and bonbons is 60:40, filling to
chocolate
9.Spread a thin layer of tempered
chocolate over the top of the mold to
seal the pralines
10. Scrape off excess, and return to
cooling cabinet or refrigerator to set
thoroughly

11. Finally
10. If chocolate was,
tempered correctly and the
pralines or bonbons are
made correctly they will pop
right out of the molds

12. Enrobing with Chocolate
1. Temper Chocolate, place
into a bowl
2. Stretch a piece of floral wire
across the top of the bowl and
tape to the outside of the bowl .
3. Take item to be enrobed, rolled chocolate truffle
or piece of slab ganache and place ¾ the way on a
dipping fork. Place into tempered chocolate, gently
cover with tempered chocolate

13. Almost done
 Lift it out of the tempered chocolate
using your dipping fork, the confection
should be on half way on your
confection
 Raise just out of the chocolate and tap
on the surface.
 This will gently pull excess chocolate.
If we hold the confection too high over
the bowl this will introduce air into your
chocolate and cool down your
tempered chocolate

14. Stick the landing
 Scrape the chocolate confection
bottom across the wire
 Place on a silpat mat to set. The groves
in the mat will allow the excess
chocolate not to pool at the base of the
chocolate confection creating footing
and will leave a neat professional
looking confection.