This week we had bonbon lessons in two consecutive days so we managed to do a big variety of bonbons from start to finish (along with finishing some we'd started during the previous classes).
Bonbons: - Long dark chocolate: pistachio bonbons - Milk chocolate squares and milk chocolate rectangles with dark chocolate decorations: feuilletine bonbons - Dark chocolate half balls: goat cheese bonbons (the filling was made with white chocolate which overpowered the cheese due to the poor quality of the later). - Dark chocolate pyramids: caramel and hazelnut bonbons (the inside was sprinkled with roasted hazelnut, then filled with the caramel) - Small dark chocolate miscellaneous: some of these are goat cheese bonbons while others are caramel and hazelnut. - Dark chocolate rectangles and milk chocolate only rectangles: these are chocolate caramel bonbons - Dark chocolate triangles: coffee bonbons.
The squares, rectangles and triangles were made by cutting the ganache after it set and dipping them in chocolate while the others were made using molds.