Before I share details about the dessert, I want to give a shout-out to Caramelia for the bonbon design I followed. Caramelia Chocolate Studio is a famous spot in South Korea known for its amazing chocolate pieces. I highly recommend you check out their Instagram page:   / caramelia_co  .

I love making chocolate bonbons, but it's been a while since my last batch. The busy life with a 2-year-old boy at home might be the reason😅 Making bonbons is not straightforward and requires lots of practice. In the video, I faced some challenges. My white chocolate shell turned out too thick because I took too long to let the chocolate drain out of the mold. I thought about making another batch but realized I didn't have time to reshoot, so I decided to post the video as it is. I hope you understand and enjoy it.

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I used 280g of couverture white chocolate for tempering the shells of the bonbons and 80g for the closing.

Yellow coloured cocoa butter for shells
Black and orange coloured cocoa butter for face


Passionfruit milk chocolate ganache
Passion fruit puree 100g
Milk chocolate (34%) 180g
Dark chocolate (55%) 20g
Inverted sugar (Or corn syrup) 15g
Unsalted butter 30g

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